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It's called "vaping" – puffing on an electronic cigarette.
Actor Johnny Depp vaped in "The Tourist," and actress Katherine Heigl used an electronic cigarette a while back on "The David Letterman Show."
Electronic cigarettes, made of plastic and metal, have no tobacco. A battery heats a solution that contains propylene glycol (approved by the FDA as a food additive) to create a vapor that users inhale. The solution, contained in a disposable cartridge, is available in dozens of flavors and with various levels of nicotine.
They don't stain teeth or fingers, and there's no smoke. It's no wonder people are turning to e-cigs as a way to quit smoking – despite warnings from medical experts who caution against their use.
"I think people have the perception that e-cigarettes are harmless," said Dr. Gale Burstein, Erie County health commissioner. "We don't know the long-term health effects on people who use e-cigarettes. We also don't know the effects of secondhand vapor. It's still a public health issue."
Medical experts have questioned the effectiveness of e-cigarettes as a tool to quit smoking. E-cigarettes remain unregulated, and they lack the scientific scrutiny required if they were under the jurisdiction of the Federal Drug Administration. Without solid clinical studies and because e-cigarettes are relatively new, they should be used with caution, say members of the medical community.
"We don't know enough about e-cigarettes to recommend them," said Richard O'Connor, associate professor of oncology in the Department of Health Behavior at Roswell Park Cancer Institute. "They may be helpful to some people. The caveat to that is the absence of manufacturing standards and regulations. The other issue is there have not been any good clinical trials, which is the gold standard for knowing whether something works for smoking cessation."
Proponents argue that enough anecdotal evidence exists to support the efficacy of e-cigarettes as a tool to quit smoking. A spring 2011 study published in the American Journal ?of Preventive Medicine determined that electronic cigarettes may help smokers quit.
What's a vaper to do?
"You just hit it whenever you get ?the urge at certain times of the day," said Kelly Randles, 34, who turned ?to e-cigarettes last September. "It's totally different from a cigarette, because you don't have to finish the whole thing. You take a couple of ?puffs, put it down and do whatever ?you were doing."
Electronic cigarettes were first marketed in China in 2003. They did not become readily available in the United States until 2006. Today, about 2.5 million Americans use e-cigarettes, the Tobacco Vapor Electronic Cigarette Association reported. Most use them as a replacement for cigarettes, according to a survey published earlier this year by the University of Alberta, School of Public Health.
Randles – the mother of two boys, ages 11 and 13 – considers the e-cigarettes she buys from Vapor Trail in South Buffalo as a healthier option than the Marlboro cigarettes she used to smoke.
"That's the whole point. I get the Marlboro flavor, non-menthol," Randles said.
Vapor Trail co-owner Andrew Osborne, 29, said he quit smoking for 18 months only to start back up. Now he uses e-cigarettes as an alternative to regular cigarettes.
"Nicotine does something for you," said Osborne. He compares it caffeine.
Growing concerns that children and teenagers may use electronic cigarettes as a prelude to tobacco cigarettes have prompted Gov. Andrew Cuomo to ban the use of electronic cigarettes within 100 feet of entrances to public or private schools. The legislation became effective Sept. 5. A second provision – banning the sale of e-cigarettes to anyone under 18 years old – goes into effect Jan. 1.
Health Commissioner Burstein said e-cigarettes are particularly attractive to underage smokers, and not only because they have flavors like salt water taffy and bubble gum.
"Just the marketing of something electronic is very attractive to children and teenagers," she said. "As a pediatrician, I'm worried this may be another venue for teenagers to start inhaling something that may be toxic."
>The lesser evil
Kurt Bella, 52, of Amherst, says he started smoking when he was 15. Over the years, he developed a three-pack-a-day habit that has today left him disabled by Chronic Obstructive Pulmonary Disorder.
"My daughter was concerned over my smoking, because I was constantly getting sinus infections, which led to asthma attacks. I used to wheeze quite heavily, and for Father's Day a couple of years ago she bought me electronic cigarettes," he said.
Bella, a former collision shop worker and convenience store manager, said he was skeptical at first.
"I thought it was all a crock," he said. Today, Bella uses Juicy Vapor e-cigarettes in the five-stripe gum flavor. He has weaned himself from nicotine by gradually reducing the amount mixed in the solution. "I have cut down drastically on their use, but whenever I feel the urge for a cigarette I just use it, and the urge is gone," he said.
Michael G. MacLean, associate professor in the Department of Psychology at Buffalo State College, is an addictions expert. He said overcoming an addiction is a gradual process.
"If you can get past a couple of weeks, the physical withdrawal is done, and that's a major milestone," MacLean said, "but then you'll still have a physical reaction when you encounter certain cues. You may have no nicotine in your system, but if you smoked when you were drinking and you go to a place where you drink, you actually have this physical craving.
"In general, if you can go 90 days without smoking – and this goes for most addictions – then the odds are you won't relapse."
Brad McNamara is co-owner of Juicy Vapor. His business in the Town of Tonawanda includes a well-appointed lounge for customers to use their e-cigarettes.
McNamara quit smoking in 2008, when he started using e-cigarettes with nicotine. In 2010, he cut the nicotine, and now uses them for ?flavor.
"We go overboard on flavors," said the burly McNamara, who rides for the Patriot Guard Riders. "We have vanilla, tobacco, coffee. We have a pizza flavor that tastes like Totino's pizza rolls. Our grape is like generic Tops brand soda. We have red wine, white wine, bourbon, whiskey, beer, even a marijuana flavor."
O'Connor of Roswell may have more questions than McNamara has flavors.
"Do e-cigarettes get people to quit? Do they discourage them from starting? Or do they attract new people into the pool?," O'Connor asked. "Do they attract kids? Do they bring former smokers back into nicotine use, and then bring them back to cigarettes? The greater question is whether introducing these products reduces the amount of smoking overall."
email: firstname.lastname@example.com


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Godsmack, Limp Bizkit + Sebastian Bach Booked for Canada's 2013 Boonstock Music & Arts Festival
The worlds of hard rock and electronic music don't cross paths that frequently, but at Canada's upcoming Boonstock festival, there will be a full-on collision of the two genres. Booked for June 27-30 over the Canada Day weekend, the festival will take place in Gibbons, Alberta, with Godsmack, Limp Bizkit and Sebastian Bach leading the way.
The festival kicks off June 27 with an opening night welcome bash featuring DJ BL3ND, Torro Torro, Axe & Smash, Epicfail and David Stone. Boonstock continues on Friday (June 28) with Eric Prydz and Sebastian Bach headlining the night, with Nervo, Dirty South, Quintino, Junior Brown and more also performing.
Limp Bizkit, Godsmack and Benny Benassi headline the Saturday bill (June 29), with Hollywood Undead, Monster Truck, Otherwise and Pop Evil also rocking out for those in attendance.
The festival concludes Sunday (June 30) with Sublime With Rome and Knife Party in the top spots, supported by 12th Planet, Borgore, Bingo Players, Dropkick Murphys, Everlast and many more.
For ticketing information, check here.

subset: commoncrawl


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Pleasant Surprise
Fund: Noro-Moseley Partners
Posted by Anonymous on 2008-07-14
Prior to pitching them, I had heard they don't do early stage tech deals and were a little old-school and staid. But I was introduced to a Alan Taetle, a well-respected partner who was aggressive, positive, and "got it" right away. After the first pitch, they moved fast, were willing to lead a deal or be part of a syndicate, and ended up introducing us to a great West Coast VC who co-lead our deal. They have also added a strong new partner with tech and media experience who complements the team well. So far they have added good value on the board, especially with media connections and local recruiting.PRIVATE: Members Only (324 Characters)


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I love Cairo
I admit. I love this city. You have to get beyond what's on the surface, get to know it, and overlook all the insanity to love it.
If you want to live in Cairo, the only way to do it is by loving it. And you have to believe in God. Your life is hanging by a thread with every step you take, even inside your house. You don't know when it will crumble and fall apart. Yet people live till they're 80, and some are healthy as a 30 year old. They cling to life here and would never emigrate. You have to believe in God here, let go, He owns your life.
What do you wanna do here. Have sex in the street, sure, in a public bus, sure. Any adventure is doable here.
But really, this is were I was born, this is were I was raised, this is were I have friends from when I was 5 years old. These are the streets were I can never feel lost. Everyday you bump into people you know that you might not have seen in years (you even bump into bloggers that you don't know how they look like). Cairo is part of me, and I am shaped by her, the good and the bad in me. I get annoyed for being searched by security in a public place two days after a bomb exploded in the heart of Cairo, "how can you search me in my home?"!
Cairo is not the city of the conquerer, nor a victorious city. Yet it hasn't been defeated, and most likely will never be.
Living in a perfect city ruined me, made me doubt my love. I always loved Cairo, could always find that mysterious thing about it that kept me going. That other perfect city ruined me. But why do I want Cairo to be perfect?! I should treat her like a partner, know how to handle her, take her as she is, not try to change her, and love her for who she is (everyone says they can, but no one does apparently). I ain't never gonna have a perfect partner. Just accept it and look for the goods in her. She's got plenty.
No its not the human contact (like someone here said before), this is the worst part about her. Cairo is not an old city, she's just had too many experiences, with mean men. So she won't embrace you easily, has to trust you first before giving in.
Take a peak at her beauty, by driving around on a Friday morning, by looking at her from up top on the 18th floor of Semiramis, feel old Cairo without getting into it from the Azhar Park.
But don't just peak from outside. You have to get invovled in the city to love it, cultural activities (any language, and any art), food, even demonstrations. Find those unique romantic places. Some adventure will do you good, and how do you know you're sane, if you don't go insane every once and a while.
You just need to know when to take a break.
If anyone is wondering, I'm still feeling bad (not as bad though), and I left work early because I was a bit sick. So this post could be all hallucinations.
One thing I learnt. When depressed, blog like there's no tomorrow.


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The Academy Award nominations will be announced Jan. 24. So we asked staff who most deserves a nod but will likely be ignored by the Academy.
The dinosaur in"The Tree of Life."It was a tough decision, but he did the right thing.
Luke Broadwater, reporter, The Baltimore Sun
I know reactions were mixed to"Martha Marcy May Marlene,"but I think it was powerful — moreso than"Take Shelter."
Anne Tallent, editor, b
When will the "Harold & Kumar" franchise get its due? When?!
Wesley Case, reporter, b
Alan Rickman for "Harry Potter." And Rosie Huntington-Whiteley's acting challenge to Meryl Streep in"Transformers: Dark of the Moon."
Jordan Bartel, assistant editor, b
Ryan Gosling. He has been acting his butt off for years without much recognition. I thought he was fantastic in"The Ides of March."
John-John Williams IV, reporter, The Baltimore Sun
Ryan Gosling in"Drive."Seems he's getting awards nods for his other two roles this year,"The Ides of March"and"Crazy, Stupid, Love.,"but "Drive" was by far the performance of his career.
Mick Lee, Z104.3
It's hard walking into an established brand, but Walter pulled it off with charm and hilarity in "The Muppets."Oscars should be for Muppets too!
Olivia Hubert-Allen, community manager, The Baltimore Sun


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Latest CBSE News
- As per the latest updates, the Central Board of Secondary Education (CBSE) is thinking to stop many of its subjects. There are existing subjects in which students don't take interest at all. In past few years there are subjects which are not entertained by the students so CBSE feels that these are better to shut these kind of subjects. The CBSE board has asked for suggestions from the schools...


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Category: Mobile Strategy
The Mobile Platform Trap
Caught in The Platform Trap:
– Our humble contributor asks, "How did I get here? And how do I get out?"
Somehow, as fate would have it, I became a Mac person. It was all-unintentional, but here I am. But that's just a precursor to a real issue that I became more starkly aware of recently. So, just to get you up to speed:
Induction Phase 1: Smartphone:
It all started, like most, with my purchase of an iPhone 4 in 2010. I was a Blackberry holdout at this time – in love with my QWERTY and my BBM community. The iPhone 3G was a nice salvo to the tech industry, but the 4 really set the stage for Apple's vision for how mobile communications would advance into a more ubiquitous ecosystem. The iPhone was the new cool phone to have, and being a mobile marketing professional it made practical sense for me to be using the very thing that provided the framework for what it was I was advocating at the time. I kept my Blackberry 9000 clutched in my hand for 2 years after this – walking around with two devices. Once this became too problematic (and BB failed to get itself up to par with Apple) I weepingly ditched my qwerty and officially became an iPhone user (Fade in violins).
Induction Phase 2: Laptop:
The iPhone's compatibility with my Toshiba laptop was not an issue for me – and having used PCs for over a decade I was still very comfortable with the Windows OS feel and organizational logic. I was hard-wired for the Windows OS – and I was fine. Last year when I was in my initial discussions with WWD&S about coming aboard, one of the partners, snickered at me during one of our meetings, "so, you ready to be Mac guy?". It didn't strike me until that moment that they were a Mac-based office. "Uh, I guess so". I saw her smiling at me – my expression looking like the host of a dinner party just asked me if I would like to try the fried liverwurst and gorgonzola rolls. Two months later when I officially came on board, we explored the option of letting me keep my Toshiba, but it soon became obvious that the workaround was not optimal for a whole host of reasons (interconnectivity, file-sharing, OS incompatibility, network issues, etc.). So I relented and they equipped me with a new MacBook Air. I'll concede it's a gorgeous machine. In the Apple tradition, their total control over the box and software makes for a lovely integration of form and function. I'm still getting used to the OS (I jumped in at Mountain Lion, so I didn't have to work off any of the UX/UI paradigm shifts that some of my stalwart Mac users reported). In getting used the new OS environment, I would describe the re-mapping of my brain like going from working inside a structured grid made of silicate (Windows 7), to working inside of a room made of gelatin (OS ML). Every nuance now has this rounded-edge feel, and the navigational dynamics are more fluid and "gooey" than Windows. It's been a strange experience and my brain still wants to find files, store documents, switch applications and move around the Windows way. Anyway, perhaps more on that some other time.
Induction Phase 3: Tablet:
WWD&S recently had a Holiday party, and one of the gifts for the staff was an iPad mini. I was overwhelmed by the generosity of this – and really excited, as I held off on getting a tablet while I waited to see which one would be best option in the array of new ones coming into the market. So, now, here I was, firmly placed with the entire Apple user ecosystem. All of my devices synced to my iCloud content and my iTunes account/library, all of my devices receiving the same iMessage at the same time (which results in a very strange moment: which one do I use to respond? And, what made me choose that one? A weird experience for sure).
So, here I am. A fully ensconced Mac person. Surrounded by Apple's 360 consumer offering. And much like riding around for the first few weeks in a new brand of car (like when my Pop went from GM to Acura), I found myself making some attitude adjustments when I opened up the Mac in public – embracing myself as a Mac person. But then something else happened: At CES in January, I took some time to peruse the Samsung exhibit area – and played around with their new selection of Galaxy phone and Tablets (Phablets?). I was taken in by some of the innovations that Samsung is loading into these devices – and started thinking, "hey, this may be a good option". But it struck me. I'm stuck now. I have all of my stuff in iTunes, iCloud, iMessage, iThis iThat, and migrating to a new "platform" would be a royal pain in the ass. Which forced me to ask: Would it be worth the effort? Do I love these new Android features so much that I would be willing to extricate myself from this nicely organized (well, most of the time) soft-OS world? The answer was no. It wasn't. So I walked on and made my way to the LG booth, feeling kind of dejected and defeated over that realization.
Cost of Migration:
This puts me square into the conundrum that both consumers and the big platforms are wrestling with: The Platform Trap.
This of course is not just my experience. Apple and Google and Facebook (and now Microsoft and maybe even Blackberry) are long past selling products or devices. They sell platforms and ecosystems, designed specifically to create indispensability. These platforms "require" total immersion in a controlled system of tools in order to gain the full benefit of the preferred platform. The idea is pretty simple – and it's getting harder and harder for consumers to make sense of. For example, Google smartly created Gmail way back in the Stone Age, and now has established a huge base of users: 288 million unique Globally and 80 million domestically. This was the beginning of Google's plan to create ubiquity and drive users to link up to all of Google's other services – Google Docs (now Drive), Google Calendar, Maps, etc. For those who selected Android as their mobile platform of choice, the Google app integrations were a seamless experience – and only further promoted the cementing of those users into Google's eco-system. But what about iPhone users like me? For us, there are options, but we are not getting the full value of the Google app offerings while stuck inside of the Apple world. Sure, Apple has created their own versions of each of these tools, and some are inferior – so we are forced to work in a fragmented world, patching together a series of tools based on familiarity and paths of least resistance. God forbid a better mousetrap comes along that is not compatible, and we are left with being left out – and resentful of this rut we have been wedged into without our consent.
Open Source or Closed Gate?
This issue gets even more complicated when we layer in the different approaches that these platform giants take when it comes to their systems. Apple is a notoriously over-controlling landlord, and has strict rules as to how users can personalize, customize and change their devices (simple: they can't). This approach was driven by Jobs' vision that Apple knows how to best manage their world, users are going to be thrilled with their choices and all will be good on the planet. And as they do a great job for the most part, the majority of their users are satisfied with Apple's governing style. Google took the opposite approach: Lets create a world that anyone can modify, personalize and customize. Lets let developers use our world as a playground and work with users to make the best end-result. This has its obvious benefits as well as some annoying issues: crappy apps fill the store, OS fragmentation is rife – wreaking havoc on the consumers choices and options, and the experience is inconsistent. But it's really innovative. But they are still stuck.
Who loses?
These platform firewalls are only getting more defined, and as more and more device choices come to market, and consumers are lured into considering their options, its getting harder and harder to keep hold on brand loyalty. So who pays the price?
1) We do. If we are committed to a device, we are going to see things in the market that we cannot have or take full advantage of – be left peering into to the store window with our faces pressed up to the glass looking at cool stuff that we just can't use. And if we want to make the jump from OS to OS, we will have to endure the pain of migration: like switching banks, tantamount to root canal surgery. So, as the market matures, and newer cooler and more functional stuff comes online, we will all be forced into this position at some point.
2) The Platforms do. I am sure that Google, Apple and their ilk are all snickering and hand wringing over this grand scheme that they have perpetrated but they lose, too. While they maintain retention (and mind you, retention and loyalty are not the same thing – I am not "loyal" if I am trapped), they lose opportunities for growth. Within a year, everyone will own a smartphone, an by virtue of their device selection they will have by default committed to a platform (whether they know it or not). Because carrier contracts last 2 years, that gives users ample time to entrench themselves into their selected platform (reads like an evil conspiracy, I know) and hence be far less inclined to switch. So, NEW customers are going to be harder and harder for these guys to capture. They are going to be cannibalized by their own design.
3) Carriers do. So what? Who cares? We all hate the damn carriers anyway. But nonetheless, they will have a hard time getting new customers for the same reason. Even with number porting, until the carriers offer the same features, people will stay on their carrier even though it can be like chaining oneself to a rotting, infected corpse. (Still think I don't like the carriers?).
4) Enterprises do. This is a growing issue. BYOD is now on the rise at Corporations, which is creating a slew of issues (more on this topic in my next post) ranging from security, privacy, IT support, Device Management, etc. Many of these companies are being forced into this position as more and more executives are also locked into these eco-systems and don't want to be forced to have to switch over to another – or, be forced to carry around 2 (sometimes 3) devices. As a result, an entire industry has been created around Mobile Device Management to build a working infrastructure around platform fragmentation. This becomes an insidious process – spreading throughout the IT infrastructure via Security, Privacy, Storage, Retrieval, App Store management, Application versioning and messaging systems.
In the end, this issue does not seem to be improving. With the announcement of the new Blackberry "platform" last week, and the huge push by Microsoft to maintain their chokehold on businesses, the game of platform indispensability will only continue.
Well, time to run, as my iPhone, iPad and iMessage app are all sending me the same message. Need to go decide which one to respond to.


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One of my enjoyments in life is brewing (my other hobby) and drinking craft beers. Whenever I take a roadtrip, I always try to schedule in either a tour of a brewery or a meal at their brewpub. This was in Forbes recently. #2 my personal favorite.
Ten Top American Breweries Worth A Visit
Though most restaurants might not have cicerones (read: sommeliers for beer) working the dining room floor quite yet, American craft breweries are creating an exciting collection of artisanal, local and limited edition brews that could elevate humble beer from a drink to swill to something to savor. Get out of the bar and behind the scenes with Forbes Travel Guides list of 10 top American microbreweries worth a visitand a taste.
1. Samuel Adams, Boston
The granddaddy of craft breweries, Samuel Adams was founded in 1984 and has grown to national prominence while staying true to its independent roots. Take an hour-long tour of the brewery, which are hard to missthey take place every 45 minutes from Monday to Saturday. The popular tour covers not only the brewing process, but also the storied history of patriot and beer aficionado Sam Adams. After the thirst for knowledge is quenched, guests can sample some of the companys 30 styles of beer.
2. Dogfish Head Craft Brewed Ales, Milton, Del.
This small brewery is revered by beer enthusiastsits limited release batches (such as the autumnal Punkin Ale) sell out quickly. Dogfish Head forgoes the usual hops/water/barley mix for ingredients like chicory, maple syrup and licorice root. And by working with a molecular archeologist, the team recreates ancient recipes, like the one used for their Midas Touch (the ingredients were found inside drinking vessels in King Midass tomb), which is made with honey, grapes and saffron. Reservations are recommended for tours of the Milton microbrewery, where youll learn about the ins-and-outs of fermentation and enjoy tastings.
3. Brooklyn Brewery, New York City
The brewerya former matzo ball factorycreates its beers, such as Pennant Ale and Black Chocolate Stout, in the hip Williamsburg neighborhood. Small reservation-only tours are hosted on weeknights (including a guided tasting of four beers), but you can also kick back at the popular Tasting Room hangout on weekends. Enjoy the brews, order pizza and join free no-reservations tours on Saturdays.
4. Stone Brewing Co., Escondido, Calif.
With a signature brew named Arrogant Bastard Ale, its clear Stone Brewing Co. doesnt take itself too seriously. The brand does take its brews seriouslytheyve gone from producing 400 barrels of beer in 1996 to more than 148,000 last year. Free daily tours of the ever-expanding brewery are conducted by a staff of Indoctrination Specialists, and include explanations of the brewing process and craft beer culture, a guided tasting and good-natured wise cracks. Visit the bistro afterward for fare made with local organic produce or take a stroll in the gardens.
5. Deschutes Brewery, Bend, Ore.
Oregon is a mecca for craft brew enthusiasts, so its no surprise to find Deschutes Brewery nestled in the picturesque mountain town of Bend. The brewery makes bold, experimental batches like The Abyss dark stout, as well as some of the industrys most beloved brews, like the Black Butte Porter. Open-to-all-ages tours are offered daily, where all the details of brewing are revealed. Afterward, guests can pick up bottles at the gift shop or try the brews on tap at the nearby pub.
6. Rogue Ales Brewery, Newport, Ore.
On the craft brew scene since 1988, Rogue is constantly expanding its roster of ales (which all have helpful food pairing ideas on the labels). The company has over a dozen unique meeting halls in Oregon, California and Washington, but to see where it all happens, visit the Brewers On the Bay pub inside the Rogue Ales Brewery on weekday afternoons. Just tell the bartender you are there for a tour and enjoy a pint from one of the 40 taps while you wait for it to start.
7. New Belgium Brewing Company, Fort Collins, Colo.
Starting off as a basement-brewing project for a husband and wife team, this brewery now hosts events such as bike-in movies and a traveling short film series. At the Fort Collins Liquid Center headquarters, 90-minute tours school visitors on beerincluding the popular Fat Tire and seasonal releases such as Old Cherry Aleas well as the companys environmental efforts (they were the first wind-powered brewery in the United States).
8. Road Dogs Brewery Tour, Seattle
Instead of picking just one brewery to visit in the Emerald CitySeattle has over 150 craft and microbreweries in and around the citysign up for one of Road Dogs Brewery Tours. Popular with tourists and locals alike, the daily tours stop at three breweriesincluding notables such as Elysian Brewery, Pyramid Brewery and Elliot Bay Brewerywhere youll sample brews, see behind the scenes and pick up souvenirs.
9. Allagash Brewing Company, Portland, Maine
Inspired by the then under-appreciated Belgium style of beer, Allagash Brewing Company began as a one-man, 15-barrel operation and now has a steady rotation of yearly brews, as well as specialty and limited lines. The brewerys popular tours are open to all ages with samples for those over 21bring ID, they card everyoneand will give you a chance to ask about Allagashs unreleased experimental Coolship collection, which uses a traditional process culled from pre-refrigeration era brewing.
10. Live Oak Brewing Company, Austin, Texas
For anyone interested in the Old World method (and results) of Central European brewing, Live Oak Brewing Company is a must-visit. Located in East Austin, the brewery pumps out its Big Bark Amber Lager and Liberation Ale and hosts twice-monthly tours. Take note: the tours require pre-booking and the brewery is not temperature-controlled, so dress accordingly for Texas weather.


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Time Out says
A popular Turkish restaurant on Green Lanes.
If you know Green Lanes, you probably know Antepliler. It's a local Turkish restaurant that's been around for years – so popular it's expanded and taken over the three shops next door. There's the main restaurant (which this review relates to); then there's a more casual doner kebab shop; a bakery that specialises in baklava; and the small café that's entirely dedicated to kunefe, a seriously delicious shredded pastry dessert made with soft cheese, cream and loads of sugar syrup. The restaurant is the original – it's packed every night for a reason: the food is reliably delicious and servings are huge, filling and cheap.
The yogurtlu tavuk kebab (yoghurt chicken) was a delicious plate of tender meat and soft chunks of bread, covered in spicy tomato sauce, with two huge dollops of cold yoghurt on the side. Then came a lamb kebab marinated in spices, a few small icli kofte (like minced lamb croquettes with crispy bulgur wheat crust), and a doughy pide filled with spinach and feta. Then god, the kunefe. There's a reason this restaurant has a café dedicated to the stuff. It's crispy on the outside but so soft and sweet on the inside, and our serving of it came topped with light cream. The baklava was equally good, but you can find stuff of its quality in any Turkish bakery on Green Lanes. Basically, get the kunefe.
Baskets of freshly baked Turkish bread come free and unlimited with your meal, as do plates of salad, hummus and perfect bulgur wheat. Factor this into your ordering: it's a load of food for free and you'll end up carrying multiple doggy bags home if you're not careful, not that that's a bad thing. The atmosphere is buzzy, but this is very much a local restaurant, so don't expect anything fancy. In short, if you want a terrific cheap meal, this place isn't going to let you down. It's been here a couple of decades and there's no sign of it slowing. Long live Antepliler.
46 Grand Parade
|Cross street:
|Green Lanes
|Tube: Manor House
|Dinner for two with drinks and service: around £70.
|Do you own this business?
Users say (18)
Average User Rating
4.5 / 5
Rating Breakdown
- 5 star:12
- 4 star:5
- 3 star:0
- 2 star:0
- 1 star:1
Really great Tava. I love the fact they tell you that you can ring up, ask for it and pop in 50 mins later or so when it's ready!
Our favourite Turkish - great value, generous portions, delicious food...clearly we aren't the only ones who think so as the place is always busy.
Grilled halloumi cheese and meats can't be beat!
Best Turkish on green lanes. Was taken here by my boyfriend for an early date and quickly decided.... This man knows how to eat. Sign me up. Have taken family far and wide back since! (Must be a keeper) x x x
Everything ok
frendly staff
nice food
i can recommend antep lahmacun
The only good thing this place used to do was the lahmacun and Turkish pide. They have renovated recently and taken away the ambience of the ottoman style chairs and tables. Now it looks like any other old Turkish restaurant down Green Lanes. That said since they have renovated we visited on 2 occasions. On one occasion we visited mid week we ordered the lahmacun and to our surprise when it arrived there was no meat on it. We told the waiter and he took it back and returned telling us they had run out of meat. Now that was a complete lie because we had also ordered a pide which had meat in it. On our second visit this was on the weekend, there was no one to greet us at the door and We had to wait for a waiter to show us a table. You'll see the grumpy manager walking around but don't expect much from him. We were greeted by a really abnoxious and rude waiter who took our order. Our meal didn't arrive together and we were in a large group. When my husbands pide turned up, it was missing melted cheese. We mentioned it to the waiter he took it back to the kitchen and came back with it to only tell us they had run out of cheese. Again this was a lie, they don't like to admit they made a mistake a d instead use that lane accuse. There was no apology instead just gave us back the same pide we were eating. This same waiter told a group of people who were waiting to be seated to get out, we couldn't believe it whence heard this. Don't bother going to this place if you want rubbish service and crap food. If you complain the manager won't even do anything about it and will tell you not to bother coming back. This place isn't even worth a one star
Don't go to Antepliler for ambience or socialising. Go there for tasty meats and kebabs and be ready to eat fast and leave. Every table is offered a delicious free mixed salad to share, with lots of red cabbage, carrots and lemon. They also give you free tea at the end of the meal. I love this specialty, because it's made with cloves and smells wonderful. "Ali Nazik Kebab" (made with aubergines and meat) and "Lahmacun" (Turkish pizza with minced meat) are my favourites. Sometimes I take the latter as a starter, sometimes two of it as a main course. For maximum taste, you have to put some raw onion with sumac and parsley (they bring some if you ask for it), and again a lot of lemon in and roll it as a wrap. You can also put some salad in it. They don't take bookings so if you go there as a group, you have to wait a long queue, especially in evenings and weekends. I wouldn't suggest going there on a Saturday night, the meals and service are better off in weekdays or on Sundays. The service is not good and is unprofessional but for these prices you can't really expect any better. The restaurant is open until late and if you take away, it's much cheaper.
I think the reviewer really should have made more of a mention of the first place mentioned, which is certainly not a 'low-key cafe', but a wonderful and (in London) unique establishment which specialises in offal. Their kebabs of liver, hearts, sweetbread, kidneys and testicles are served beautifully with bread, spices and salad. They also serve delicious stews. They are also very friendly, and there are often women as well as men eating in there. It is a great place to stop to get a very cheap and high quality meal.
Being a good food admirer, I can assure you this restaurant is on the top of the list of best authentic Turkish. Kebap is one of the strong branches of Turkish cuisine and antepliler is the most nearing one in London. Service needs to be improved though in terms of communication skills and meeting&greeting. My strongest criticism would be on the size of tables and esp chairs. I feel like Gulliver in Lilliput Island there.
I have been going to this restaurant for a long time and I can undoubtedly say (due to my fussy nature) that they serve the best Lahmacun!!! Never had a bad dining experience there and the waiter though not the friendliest in the world still put up with my demands of persistantly asking for a serving of the old salad they use to give with their food :) You cant go wrong really, at £2.50 a lahmacun eating in or £1.50 for a takeaway!! Cant comment on their kebabs as never go for those but try mercimek kofte (a cold dish made from lentils) as a starter very yummy!
I eat here last night as where we planned to eat could not fit us in. We had to wait for a table but hey it's Saturday night and we had not booked. It was well worth the wait as the food was top draw. My wife and I took her sister who had never eaten in a Turkish resturant so we ordered loads of different dishes and they were all great my favourite being a pride with mince lamb and spices. We will be returning agoan as I have not eaten better else where.
Wow, this place seems to divide opinion! I don't think service is their strong point but considering how busy they are at all times, I'm not sure what they could do about that - more staff would not be the answer! Better than Cirrik and Mangal in Dalston, I adore the bustling atmosphere, I've never had anything approaching a bad meal here, the quality of meat is superb, and funnily enough one of the things that stands out the most for me is the rice... seriously, it's a cracking dish on its own...
First time in a Turkish restaurant (25/11, before Spurs game). My best mate and I took the advice of the friendly waiter, ordered 2 starters to share followed by the lamb tava stew...which would feed 4 as tapas style dishes. Everything was excellent, only downside was 55 minute wait for stew, but believe me it's worth it. So my tip, order ahead or try the kebabs, but don't take the turnip(b?) juice.
What a fabulous place to eat. Hot food, well cooked with delicious sides to accompany it. I always leave completely satisfied, and if we cannot finish it all they pack it for us and we take it home. I don't visit london as often as I would like, but this restaurant I would make the 400 mile round-trip for...not kidding. Eat here, it is authenthic, great service too. (try the lamb with cheese and pistachios)
Vegetarians! Look out for the "Vege Plate" stashed away in the long list of mains: it's well worth visting just for this dish of mixed meze, rice, pastries, and other yummies. Vegans had better pass.
The food served here is superb, very tasty and good sized, reasonably priced portions. Try cig kofte, kaburga or the lahmacun, all excellent. The staff are extremely busy and don't have time to do much other than take orders and deliver your food to the table, well thats fine with me. There's a good lively atmosphere in here, lots of people chatting away happily, no fakery or pretence about the place. You do sometimes have to wait awhile for a table and the main course may take some time but thats because the place is popular and the food is freshly cooked. One of my favourite London restaurants, in fact i'm going there tonight. I
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Spray paint burners are a type of spray paint that does not require a mixing ball to work effectively. Fortunately, today's technology means that these burners cover well, work in a wide range of different temperatures and are relatively drip-free. We stock a number of spray paint burners here at iConsume, supplied by some of the world's leading manufacturers.
MTN Montana
MTN Montana was founded in 1994 by a group of people who were very passionate about spray painting. They listened to the market, and realised that most of the brands at the time simply lacked quality. Poor-quality, watered-down paint made it very difficult for anyone using the cans to showcase their best work. Since then, MTN Montana have always tried to keep spray paint artists at the core of their business – making sure each and every product is designed to help them create the best art possible. MTN Montana stocks a select number of burners, and still manufactures all of its paint in the Spanish city of Barcelona.
Molotow was founded in 1996. Its aim was to use the latest technologies to create spray paint that was industry-leading. It uses patented technology so that there is no dust, no drips, works in every season and has a high coverage. Molotow is part of the Feuerstein Group, a company that was founded in 1959. Since its inception in 1996, Molotow has been extremely concerned with quality, and extensively tests all of its products to ensure they are of the highest possible quality. Molotow burners have become infamous in the spray painting community.
Montana Black
Montana Black is part of the parent company MTN Montana. It offers very high quality paint. Burners are available in a select number of colours. For a limited time only, Montana Black is offering XXL Limited Edition Artist Series Burners in whopping 750ml cans! Act fast to avoid disappointment.


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The Ghetto Julep/
You know that month and change earlier this summer (it's still summer, right? Cuz in Montreal it kinda no longer is) when I wasn't blogging? Becuz I was moving? Out of the country? Well, during the first couple weeks post-move -- when Montreal's August air hovered around a blissful 74-degrees-Fahrenheit-(eff-this-Celsius-shiz-up-here)-and-breezy -- Sean and I often retreated to our blacktopped backyard for five o'clock cocktail hour. (It's not just a blog; it's a thing you can do!)
And during those first couple weeks, when boxes were still in the unpacking and Francophone grocery stores still scurred me a bit, I got into the habit of doing something that I chafe to admit to you good people... I made a lot of Ghetto Juleps.
You all know that I rilly rilly fancy bourbon and that I've made it my business to tour a lot of whiskey distilleries and that I consider the making of a true mint julep a devout and hallowed endeavor. What I don't think you know is that on one of my distillery visits, I bought at the gift shop a bottle of Old Honey Barn Kentucky Mint Julep Mixer. I bought high fructose corn syrup and green food coloring because the bottle looked cute. (*shame*)
But honestly, I never cracked the seal on that bottle until Montreal, until just last month. I finally did that because I felt like a julep but didn't have any fresh mint in the house, and I didn't know the exact-right way to ask for some at the store. Avez-vous menthe? Avez-vous la menthe? De la menthe? Some days here I get exhausted debating prepositions in my head.
So yes, I used the mixer. I made a Ghetto Julep, and it was so good I started making many of them.
If we can no longer be friends, I understand, but I must own up and repeat once more: Ghetto Juleps are yummy! They're fun the way a Big Mac or Gummi Bears are fun. They are the Legally Blonde of juleps -- dumb and silly and oh goodie look what's on TBS!
I won't tell anyone if you make one.
The Ghetto Julep
3 ounces bourbon
1 teaspoon Old Honey Barn Kentucky Mint Julep Mixer
Pour mint julep mixer into bottom of highball glass. Top with ice cubes that you have not bothered to crush. Pour in bourbon. Stir the shame and guilt away briskly.
Tasting Notes
I didn't specify what kind of bourbon to use in your Ghetto Julep. I mean, honestly, does it really matter? Screw it, make yourself a bourbon blend right there in your highball.


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Gentle Yoga
- This event has passed.
Namaste! Gentle instructor Tina Livingston, who was introduced to yoga after an injury, offers yoga basics in the library for adults & teens of all abilities on each Thursday. The sessions are offered at 9:30 AM. There is a $7 fee per session payable to the instructor at time of class. Call Peninsula Community Library at 223-7700 to save a place.


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Indicative Rate * AU$360 to AU$540
Worendo Cottages offers a peaceful setting in the Lost World Valley overlooked by the rugged mountains of Lamington National Park. On offer is an invigorating escape from the mundane in a stunning and peaceful wilderness setting. Romantic cottages for couples or Farm Houses for bigger family and friend groups. Set in the Scenic Rim region - an easy drive from Brisbane or the Gold Coast.
This is truly romantic comfort on the edge of wilderness with beautiful spaces for relaxed walking, photography or bird watching. The dams are stocked, the animals friendly and the picturesque hut on the river makes an ideal lunch or swimming spot. Can your camera capture a rainbow?
Overlooked by the dramatic Mountains of Lamington National Park, Worendo Homestead is a fully restored, majestic Queenslander house sleeping 12 in comfort. Worendo Homestead makes a perfect location for family and friend groups looking for a farmstay break.
The house features large wrap around verandas for dining or relaxing, indoor and outdoor fireplaces, stunning views and a large fully equipped kitchen. Larger groups can also rent the Worendo Treehouse which is connected via an elevated walkway. This increases the capacity to 17.
The Treehouse is a two bedroom (one with queen bed and the other with two singles and a trundle) self-contained cottage designed to take advantage of the spectacular scenery with timber lined interior, and floor to ceiling glass. It has a wood fire, muslin draped bed and private verandah. Romantic comfort on the edge of wilderness.
The Wild Lime Cottage has one bedroom (queen bed) and is self-contained. The lounge room has a double sofa bed and two singles. It has a spa and bathroom courtyard with an indoor and outdoor shower. The wood fire is warming and the gleaming stainless steel kitchen houses the Wild Lime Cooking School. The large verandah offers space to ponder the mountains. The cottage is designed to let the outside in and make the imminent mountains seem closer.
Note: Information on listed products and services are provided by the operator and were correct at the time of publishing. Rates are indicative based on the minimum and maximum available prices of products and services. Please visit the operator's website for further information. All prices quoted are in Australian dollars (AUD).


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Photo: AP Photo
As President Obama and leading House Republicans make their cases to the American public about what should be part of fiscal cliff negotiations, there is a growing clash in the Senate over the inclusion of entitlement programs in any "grand bargain."In order to avoid crushing tax hikes and deep spending cuts set to hit at the beginning of next year, the White House and congressional leaders are busy trying to hammer out some kind of "balanced" approach that would lead to deficit reduction without harming the economy's slow recovery.
At this early stage of the negotiations, high-profile Republicans have indicated a willingness to accept higher taxation of some Americans to raise revenue, but Democrats have not shown the same readiness to compromise on issues similarly important to their base.
At issue are expensive entitlement programs, such as Medicare, Medicaid and Social Security. Republicans working on the deal say they are willing to stand down on certain revenue increases — like the elimination of loopholes and deductions that benefit wealthier Americans — so long as Democrats agree to move forward on reforms to those sacred entitlement programs.
One by one, however, Democratic senators have taken to the cable airwaves this week to say they are not willing to touch Social Security.
Speaking to reporters Tuesday afternoon, Senate Majority Leader Harry Reid echoed that sentiment: "President Obama said that Social Security is not part of what . . . we're going to do in this. And I agree with him."
He continued, "I personally believe there are things that we can do with entitlements that don't hurt beneficiaries. But I'm not going to negotiate this with you simply other than to say that we hope that they can agree to the tax revenue that we're talking about, and that is rate increases. And then as the president has said on a number of occasions, we'll be happy to deal with entitlements."
In prepared remarks earlier Tuesday, the second-ranking Senate Democrat, Dick Durbin, went further: He said all entitlement programs — including Medicare and Medicaid — should be dealt with, but not in any fiscal cliff negotiations.
Reid's statement, along with comments from Republican leader Mitch McConnell, make clear that Social Security probably won't make it into a final deal. Medicare has potential but is touchy.
"We know that the only way we can solve our long-term debt and deficit problems is to fix the unsustainable growth rates of our very popular entitlement programs," McConnell stressed in subsequent remarks to reporters. "The president has from time to time indicated an openness to that. Now's the time to actually do it."
Pressed about general Democratic opposition, and particularly to Social Security's inclusion, he said: "I think all of the entitlements need to be discussed, because they all, to one degree or another, are on an unsustainable path. Obviously, Medicare is in more immediate danger. We want to save these programs, and I understand the dilemma the president and the majority leader have. Their hard left doesn't want to change anything, ever.
"They think any dollar spent, or any commitment made by the federal government on any program, at any time, ought to be there in perpetuity. Well, times change. And until we make sure these popular entitlement programs fit the demographics of a changing America, we can't save them. We all know that. It's simple maths. What we have lacked so far is the political courage to do what needs to be done."
Indeed, Democrats face increasing challenges from the left in that regard. On Nov. 15, a collection of liberal Democratic senators sent a letter to Reid, encouraging him not to cave to the opposition in fiscal cliff negotiations.
One provision in that letter urged, "Any deal must protect Medicaid, Medicare, and Social Security from harmful cuts." Despite claims to the contrary, the letter notes, "Medicare and Medicaid are already very efficient," and it adds, "The projected rate of spending growth in Medicare and Medicaid continues to be much lower than the rate of growth in the private health insurance market."
There were 14 signatories, including Iowa Sen. Tom Harkin and Vermont Sen. Patrick Leahy.
While 14 does not a majority make, any deal is likely to feature considerable Democratic backing in the Senate and a smaller level of Republican support, meaning that a bloc of opposition on the left could be harmful.
In that regard, three powerful unions — the American Federation of State, County and Municipal Employees, the Service Employees International Union, and the National Education Association — are sending 200 local labour leaders to the Senate on Wednesday to lobby Democrats on "creating good jobs, protecting Medicare, Medicaid, Social Security and Education, and not cutting vital services that millions of Americans rely on."
Nonetheless, several key aides to Republican leaders told RCP in separate conversations that "the only Democrat who matters is President Obama." They reason that enough Democratic legislators will fall in line after the White House announces its stance on any potential deal. One Republican source privy to some of the talks between Obama and congressional Republicans told RCP that the president has shown "some willingness to talk Medicare as long as it doesn't affect his health-care bill."
RCP asked a handful of those leadership aides whether Senate Republicans would consider raising tax rates on the top 2 per cent of earners — as Democrats are pushing — if the White House and Democratic leaders promised to move forward with entitlement reform next year. Responses were muddled: The consensus was that they might begrudgingly go along, but that it would be extremely difficult for such a concession to pass muster with House Republicans, even if Speaker John Boehner tried hard to sell it.
Still, Tennessee Sen. Bob Corker, a Republican who has indicated he would capitulate on revenue increases in a potential deal, this week proposed a $4.5 trillion deficit reduction bill that raises revenue of nearly $750 billion by capping itemized deductions at $50,000. But included in that legislation is a provision that hacks $641 billion out of Medicare.
This story was originally published by RealClearPolitics.
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Get dining news including restaurant closures and qualify for giveaways.
New Seafood house opened by a former Cannery Seafood House Chef. Prices are very reasonable and restaurant has a very pleasant environment with comfortable seating.
If you're going to go here, it's probably because you miss the Cannery. It seems a bunch of former employees and the menu made it over. I've never been to the Cannery, so I don't know what I'm missing.
This place, well, it's best enjoyed in the dimly lit interior at dinner, because I suspect in bright daylight, this would look like a dive.
At least the waiter we had was thoroughly experienced and professional. In the old school manner. Which fit this place perfectly. The menu is also what I'd call "old school", perhaps the more generous would term it "classic". Some people prefer the old standbys, so this is definitely the place. No surprises, no excitement. It's reasonably big portions with the standard sides and heavy on the butter during cooking, no doubt.
But hey, to each their own. We had a bunch of stuff, including the "famous" salmon wellington. As far as being a salmon dish goes, it was "meh", the salmon a bit overdone and a bit overwhelmed by other flavours. As far as being a tasty dish, it was much better than expected, especially when paired with the port sauce. The halibut special was similarly competent, though I'd rate the cooking on the halibut much better, almost perfect. Too bad it was slightly overwhelmed with too many herbs/spices. We left stuffed, not even room for dessert. However, each main does run about $20-25.
I'll be honest, it's not my cup of tea given some many other fabulous restaurants in town. I prefer more "modern" lighter fare that highlights the main ingredient more. However, I could see some people preferring this style. Nothing wrong with it. If that's what you want, this could be one of the best places to go. The dishes were absolutely tasty, that's for sure. Although I wouldn't call it the greatest deal in town (I could name several that do better with regards to portion/price & quality), you won't be left hungry for sure.
Recommended if you've got a hankering for some ol' fashioned style seafood dishes.
I was here few years ago and it was alright. It could be because it was the person I was with and what I ordered.
This time around, I'm a brand new person with a positive outlook of life and with a great partner.
It was close to Xmas and I wanted to have a nice, delicious dinner with my man. I decided to give this resto another chance b/c I see great things in this place. Also I was craving for black cod and black cod is almost impossible to find in other resto. Surprisingly I was able to make reso few days before Xmas. The person on the phone was super friendly; I'm assuming it was the owner. When we arrived for dinner on a chilly Saturday evening, we were welcomed and greeted. We sat on our table and our lovely server was awesome throughout the whole night. My partner and I had a great time joking and chatting with him. We received our complimentary bread and lobster oil w/ balsamic vinegar. Yummy. For entres, I ordered smoked black cod, ofcourse. My partner ordered today's special which was a special fish that I've never heard before. But boy was it fresh, tasty and mm mm. My black cod was nicely and lightly smoked, not too strong like smoked salmon. The vegetables and everything surrounding it looked beautifully and edible-ly delightful. We ordered some wine and the server wanted me drunk. Haha he's so funny. We had a very lovely evening at Pink Peppercorn. I would love to go again.
Celebrated our anniversary here on Wednesday. Service from the lone waiter was professional as we watched him attend to about 15 customers. We had 4 items clam chowder-excellent, calamari-underdone, seafood pasta-excellent, smoked alaskan black cod-exceptional. Total before tip with 2 coffees and taxes $96.66. Pricey but it was a special occasion. Restaurant seemed very nice and we had no trouble finding street parking plus there is parking in the rear. The men's room was a major disappointment and in need of a complete do over.
Four of us went here for dinner on Tuesday October 5th, we were the only customers for quite a while. Although the restaurant is in an out of the way location, it is very "downtown Vancouver" as far as service and food quality. I found the decor simple but tasteful, it made for a pleasant atmosphere.
The server was attentive, very professional and had a sense of humour. Three of us ordered the same dinner; the chef's special: Salmon with prawns, mashed potatoes and vegetables. It was by far the best salmon dinner we had all eaten in a long time. My daughter; who is not a seafood person, had the peppercorn steak, she said it was cooked just right and tasted delicious. When the chef came around to ask how we were enjoying the meal my daughter said she liked the potatoes the best, the chef then sent out another serving of mashed potatoes for her. This ws very generous and much appreciated.
We splurged on desserts; with pecan pie and creme caramel. They were decadent and very delicious.
All in all we were very impressed and pleased with the meals and service. We will return again when in the city.
A trip down Vancouver memory lane to a Cannery spin-off, complete with dated but charming seafaring decor. Our server's nickname was Teddybear, and he was a teddybear. Glasses of wine and food portions were generous. The salmon cake appetizer was really good, big enough for two people. The Salmon Wellington was a beautiful throwback to one generation ago when Beef Wellington was the star on many menus. Flavors were subtle. The freshness of the fish was prominent because of that. Still, a little overcooked, and the pastry was not the greatest, but it was delicious nevertheless. My partner's halibut was fine.
Pink Peppercorn no doubt would have been the best restaurant in BC 50 years ago, and it sort of feels like you have stepped back in time there, but now the big gun chefs are here from all over the world, competition to be new and exciting and unique is fierce in Van, many millions are pumped into decor, and old school can't quite compete anymore if fine dining is what you're after. But I think Pink Peppercorn has most of the other guys beat in restaurant finesse, which is cultivated over time, and from genuinely wanting to bring the customer joy.
Arrived around 6:15 on a Tuesday and there was only one other table seated which made worry a bit. However, by 7-ish the restaurant was full and this caught our server (who I think may also have been teh owner) off guard. I think there were only 2 servers for the entire restaurant. Regardless, our server was friendly, professional and pretty calm. My friiend and I both ordered the chef's special. She has the salmon and it was artic char for me. The portions are generous. The broccoli was perfectly cooked, grilled red pepper was lovery, mashed potatoes was a touch too salty, the roasted whole carrot was included but don't think it worked. I had a pretty big piece of artic char but it was overcooked so I missed that rich, moist texture. Six large shrimps were also included. The food and presentation has a country feel which is a nice change from getting a small piece of fish, a few green beans and a few baby-sized nugget potatoes. I was full and didn't have room for dessert. The decor and ambience are fine and fits well the Kingsway area - I think a high end restaurant may feel out of place. Seing how hard our server/owner? was working and his professional communication style (which reminds me of service in a high end hotel restaurant) puts this place on my list for another visit..
Hubby and I have greatly missed the Cannery since they closed their doors earlier this year. It was our favourite 'celebration' dinner location. I heard about the Pink Peppercorn a while ago and have been hoping to go ever since. Tonight we did. Oh my... it's like being home again at the Cannery. Warm service from the moment we walked in the door and friendly smiles the entire evening. Warm bread served with lobster oil and balsamic vinegar... drinks that were not too sweet (even a mojito),... a cesear salad that was light and airy but well dressed, clam chowder that warmed my heart as well as our tummies,...salmon wellington as delicious as I remember it being and an extremely large and generous portion, scallops and prawns over a bed of rice for hubby that was rich and flavourful and it was amazing! Beautiful tasty food that brought back all the warm memories of a fdearly missed restaurant. The room was nice. We had a booth by the window and while some of the decor could be removed (giant lobster was amusing) and not missed, it was a nice room. Cozy and comfortable. Value was really good too for the quality and quantity of food we got. Exceptional really.
We're not sure if we'll tell our friends about this wonderful little place just yet or just keep this delicious secret to ourselves for a while longer. We know they'll love it as much as we already do. We're looking forward to going back again very soon. Very soon!!
Thank you Chef Eddy for a great meal and thank you Nik for wonderful service with a charming smile the entire time. It was a lovely evening.
I usually hit a downtown/yaletown/gastown restaurant for a nice dinner but decided on Pink Peppercorn this time around... and I was not dissapointed. Small place in need of someone with a better sense of design, but hey I'm here for the food, not for the decor (which is actually more comical than actually bad - with a big lobster by the entrance and fishing nets, and plastic crab and other shellfish/fish on the walls). The service was very good.... some of the same wait staff from the Cannery.. they even have the Cannery apron on! Very friendly and attentive. I had a clam chowder followed by a seafood pasta. The chowder was nice and rich and filled me up... I hardly touched my pasta because I was already full from the soup. The pasta was very good, it was a tomato based sauce... thick and tangy with a ton of seafood! My other half had a cesar salad, very light and good serving size for $7.95; followed by the salmon wellington which he only ate half the salmon as the portion was too big (had the pack the rest to go). I truly enjoyed my dinner, and to me, $24.00 for a salmon or halibut entree is a very good value. Parking was easy and free, and a great neighbourhood place to get to, instead of having to bustle downtown. The chef came out after to talk to all the patrons... a very nice touch.
Pink Peppercorn
I went here for a friend's birthday last weekend with a group of around 20. This place sort of looks like a hole in the wall and it's not something I normally would have noticed. Lots of parking around here so I find that to be a huge plus.
Ambiance: It's dimly lit, but not so bad that you can't see your food. They've got some interesting wall mounts and statues, ranging from a huge lobster greeting you at the front, to some huge fish mounted on placks. The place isn't loud or anything and you just hear the light chatter amongst other restaurant goers. It has some little candles along the table to give that "romantic" feeling. It's another "nice date" kind of place.
Service: We had a nice old man as our server and he was great. We even joked at our table about how the guy could sell houses with the way he sells the menu items. The service wasn't bad considering we were a large group and only had the one server. There were times where our water glasses were empty and he also took orders for half the table but left the other half for a good 10 minutes. Again, big group, one server, I'll give him a break. At least we had a lot of bread with the lobster infused olive oil (yum!).
Food: The owner is a former Cannery chef so the food was great! I ordered the ahi tuna peppercorn steak with lemon pepper risotto. The house cooks it rare but give you the option of however you want it done. The steak was so savory with the way it melted in my mouth and went really well with the sauce they drizzled over it. My gf ordered the famous salmon wellington. Her eyes rolled into the back of her head with enjoyment. I tried some, and I'm not gonna lie, it was okay. Definitely didn't love it but that's just me. Others at the table seemed to love it. A friend ordered the clam chowder and it was apparently left a bit too much of a seafood-y aftertase. Another friend across from us ordered the appetizer special which was peppercorn crusted scallops. He and his gf loved it and just looking at the dish made me really to order some (but I didn't because, well... it gets expensive).
Value: The cost is a bit on the steep side where all the *main* dishes are at least $25. With an appy and two main courses, you're looking at about $85 after tip (%15). I guess that's what you would expect from a higher end seafood place? I will say though, the servings are very generous. My ahi tuna steak had to have been about almost an inch and a half thick and the size of my palm. It also came with a good sized serving of risotto with a few cooked vegetables on the side. The size of the wellington was huge. I mean HUGE. The plate was heavy from the sheer size of this thing. The pastry with all the goods inside, was probably the size of a softball and a half. Came with a ice cream scoop of mashed potatoes and some vegetables as well. The appetizer soups looked like a good portion and were big enough to maybe share with a date.
So, if you want to splurge and go somewhere a bit on the higher end side, I would recommend this one for sure.
If you miss the food at the old cannery by the wharf, you must try this restaurant. The chef does it all himself and its amazing that the food all came out perfect (hot and tasty)
The check comes out and checks on all patron's food to make sure it is to our liking.
We went for a friends birthday and ordered:
Mussels (very large portion)
Warm papaya/prawn spinach salad
Salmon Wellington
Rack of Lamb
Special (Halibat)
all dishes were excellent and the portions were generous (aka leftovers for the next day)
I will definitely bring friends to try out this gem in east vancouver.
Don't let the location put you off - the food is excellent and the service is just as good. The 1 waiter took care of the 5 tables that were there on a tuesday night.
The chef says he will do private parties and cater a menu to you liking. Good to know since Christmas parties are coming up.
I recently went to the pink peppercorn, because my friend were recommending and they said that its use to be the lunch chef at the cannery that opened up this place, and they said its a must drive. great portions, good prices, and a comfortable dining.
I have the west coast Bouillabaisse, plenty of seafood, cooked perfectly, my friend had a salmon special that was really awesome too! then we had dessert! we had tirimisu, it could be better, but its not bad.It need more lady fingers, and each layer should be soaked. What can say, this place is a seafood restaurant not a dessert house. The portion were huge that we didn't even have to get appetizer but there were really some good choice! Server was attentive and friendly, my glass of water was never empty, and he was the only person running the floor with like 6 tables. Impressive! I arrived at 615 with my girls the ambiance was comfortable, we were not rushed. he stay until closing, just cuz we were chatting. The servers didn't mind at all that we stayed so long.
Overall i had a really good time i will be back, espcially for the lobster oil and the seafood choice!!!
okay, we did not pick the best night, it was tuesday late night at 8pm, it was pouring rain out, so we end up like the only table of 2 at there. But the food was too good, like i told them myself it was downtown quality food at vancouver side, and geez i think it was even better than downtown quality. The server highly recommanded the warm spinach shrimp salad, it was wonderful, very very delicious, and not something you try before. My boyfriend had the salmon special with rice, with a shrimp, mushroom peppercorn sauce, it looks wonderful, and he is the world's pickest dinner, and he finished the whole plate that is something. My tomato seafood soup with shellfish, shrimps and scallops are wonderful too, very yummy. the price is very resonable for the quality and quantity of food. Ambiance isn't the best, but if you come for good food, this is good enough. It was a very quite night out, but the server was very professional friendly, and even chef came out to ask how was food, very good night out. I only wished they can get busier as people read the good review everybody has about it. Definately worth a try out!!!! We are thinking to go again for my mother's birtday next week since they had a great value of lobster thermidor!!!!
We went here in June for my Dads birthday. We use to love going to The Cannery so when we heard that the chef from there had opened his own place with some of the great dishes like the Salmon Wellington being offered at the Pink Peppercorn....well....we just had to go...and it also was close to where we live now.
The food was great and our server was attentive although we were there at 5:30 on a Tuesday - pretty quiet at that time - we were the only table. The wife had the halibut special - it was great and both my dad and I hade the Salmon Wellington. The halibut was perfect and so was the Wellington...just as good as when he made it at The Cannery. The only draw back to the visit is their wine list is lacking big time for a place that offers such great tasty seafood they come up way short on wine offerrings by the glass and by the bottle.
We would have been back by now for another dinner but the lack of decent wine offereings has us going elsewhere until this is changed. They do not even offer corkage - as we would definetly go there with a bottle of our own choice if they allowed us to.
If you don't mind a small wine list and love Cannery classics then this is a must. Oh..as we left somone next to us had ordered the lobster...it looked amazing...come to think of that dish ... maybe we will go there tonight...feel like lobster...go and enjoy!!
By far this is the best seafood restaurant I've been to in the last couple of years. IMHO, it beats The Boathouse hands down. The service here was good given that they just started up a couple of months(so give them a break and some time to get going). The server was attentive and pleasant; the food was a good sized portion and DEE-licious!!! My husband and I were very pleased with what we ordered. The Salmon Wellington was excellent, and the halibut and the accompanying vegetables were done to perfection. So I'm hoping that more people will give them a try, and a chance to get their business going.
I belong to a neighborhood community newsletter. After reading from our neighbors about how wonderful this place is, a bunch of my friends and I decided to try it on a Saturday night.
I was not disappointed! The food was fantastic. The portions were a very good size. We had ordered mussels, ahi tuna, salmon wellington, special of the day- halibut and a New York steak with prawns.
The sauce they used on the halibut and ahi tuna was very nice, white wine with dill. It wasn't overly heavy. Everything was cooked just right. The portion of the mussels was really big! I couldn't eat anything after that. The salmon wellington's crust was very flaky. The New York steak was HUGH! The peppercorn sauce was really nice with it.
The ambiance was okay. It's nothing too fancy and the wallpaper could've been replaced. But the food speaks for itself.
Service was average. The server was an older gentleman. He was attentive but didn't give us a wine list until I asked. And he didn't know if they had hot chocolate.
Overall, I would go back to this again. Maybe not for a romantic night out but definitely a get together with friends or a birthday dinner.
We wanted to try a new restaurant for a 44th birthday, and since the restaurant we wanted to try is closed on Mondays we decided to try the Pink Peppercorn. It took over the Little Johnny's Pizza which had briefly turned into a Chinese Fushion restaurant called LJ's. We heard that the chef was formerly from the Cannery and thought why not eat in our our neighbourhood? What a great decision!
We arrived at 6:30 pm and there were only two other tables of people having dinner there. Only one other couple arrived while we were there. There was only one waiter; he is somewhat inexperienced but friendly and attentive. He also happens to look after the bar and clean the tables; don't ask for a Caesar as he doesn't know how to make it. The chef, Eddy, came out to greet us and thanked us for coming. He told us about the specials of the night. He also explained if we wanted the salmon wellington, that we should order right away as it takes 20 minutes to cook.
Well...based on the other reviews about this restaurant we first ordered the muscles. Amazing! Large portion and tastey. We requested more bread to dip into the sauce! Way too many muscles for just the two of us, but we did finish it. We also ordered the salmon wellington and one of the specials of the night, halibut with prawns and shitake mushrooms. Both meals were excellent and well presented! The halibut was fresh fresh fresh and was accompanied with six prawns, three spears of asparagus, a mini carrot, broccoli, roasted red pepper, and country mash potatoes. All the veggies were cooked perfectly. The salmon had the same sides, and was also very nicely presented. I'm a big eater but I couldn't finish all the potatoes! When Eddy came out to check on our meals, he explained that the sauce for the salmon wellington is a red wine reduction with cream and butter; so that's why it tastes so good! He also said he plans to stay here for a long time as he has taken out a 15 year lease! YEAH!
We were too full for dessert, but Eddy brought the best crème brûlée I've had in a long long time...free for the birthday boy (who had to share some with me under duress)! This crème brûlée was amazingly soft and creamy and didn't have a burned taste from the caramelizing with the blowtorch!
We difinitely are glad that Eddy has moved into our neighbourhood. May many more upscale restaurants come too!
Last night we took my mother to The Pink Peppercorn for her 71st B-Day, As my Father did the construction on the original Cannery Restaurant way back when, my mom had to try this place out. I knew Eddy was a chef at the Cannery for many years so my expectations were high for the food quality and service, But because we are talking about Kingsway East Van,so my expactations for the room were not that high to be perfectly honest.
We arrived at 7:30 for our reservation and were promply greeted and seated at a table of our choice, There were about 6 or 7 other full tables at the time we sat, The decor is simple with an effort to make the space a somewhat Nautical Theme, nothing super fancy but pleasant just the same. 2 waiters on the floor. So no problems with Service what so ever.
Ordered our meals and everything came out promply and well presented, My mothers Salmon Wellington was awesome, as was my girlfriends Catfish. I had the special that was a Steamed Halibut and it was a 10 out of 10.
After dinner Eddy made his rounds to see how everyones meals were, and we discussed the plans for thier redecerorating that is slowly moving forward as $$$ permit (I wish my Father was still alive so he could offer Eddy some of his special construction touches that he performed at the Cannery). Our Waiter was outstanding and very professional ( 17 years at the Cannery gives him some good experience I would say)
All in all I would reccomend the Pink Peppercorn with out hesitation! we will be back again soon!
Thanks Eddy and Staff.
At first was a little bit hesitant to order the lamb since I thought the seafood is probably is a safer bet. I was so wonderfully surprised, the lamb was so tender and fresh tasting. The lemon risotto that came with the Ahi tuna was excellent as well. Overall a really good dining experience.
We were just there for dinner and the restaurant was fairly busy. We heard that the chef/owner was a former head chef at the Cannery so we wanted to check it out. We were not disappointed!
We had 2 of the Chef's Creations: 1 halibut anf 1 salmon; 1 ahi tuna, and 1 NY steak. All the dishes were all delicious, well executed, and very visually appealing.
Our server was very attentive and ensured that our glasses were filled at all times. He was very well versed with the menu and answered our questions with ease. We later found out that he used to work at the Cannery.
At the end of our meal, the chef/owner came around to each table to check with all the patrons on the food, etc. That was a very nice touch!
All in all, a nice evening with good food without the expensive prices to boot!
My wife kind of dragged me to this restaurant. I wasn't blown away by the decor but the server and the food was outstanding. I had the Salmon Wellington that was fabulous and my wife had the Scallop and Prawns on rice. We both agree that the salmon was a better dish. I get the sense that the chef is testing the waters before spending money on things like dining decor. He has hit the mark on everything else and came out to talk with us and other parties. We will be back and I wish them all the luck!
|Icy Bar (22 m)
|White Spot (61 m)
|Ashiana Tandoori Restaurant (71 m)
|Cafe Window Trung Nguyen (89 m)
|Cuu Long (190 m)
|Deli Sushi (193 m)
|JR's Taste of Ceylon (196 m)
|TK Sub Cafe (196 m)
|De Dutch Pannekoek House (202 m)
|House of Dosas (205 m)


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While searching through the M1A1 Split Map Folder using Atque, I found pieces of comics that are vital information, check it out:
Because of these images, I believe I have discovered a significant find. We now know of what the player looks like,and what the Mirita looks like as well. We also see how horrible BUNGiE (or whoever put the comic in) is with onomatopoeia. If anyone has seen this before, let me know.of course, this only one of the images found in the comics. (of course, I translated it into PNG for the pfhorums)


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Technical FAQs
Technical FAQs
How to adjust the Contrast on the DG5 display
Product line:
DataGuard 5 Displays
All Airflow units with DG5 board and Display
Text on the Screen is too dark or to light to read
Dismount the display and turn it over to face the back side. There will be a small hole in the upper right hand corner. Using a small flathead screwdriver you can turn the dial to the right to brighten the display and to the left to make it darker.


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While Joe Biden visits the Pope, there are still jokes here in DC.
Jay Leno was up in arms Tuesday about all things economic. Touching on the Cypriot bailout , Serbian woman Bojana Danilovic's rare brain condition and various government programs he has deemed wasteful, The Tonight Show host was adamant that the federal government is doing a bad joke managing its finances. Barack Obama was the butt of most of the jokes, but he even got in a joke about Agriculture Department finance programs .
Late Night 's Jimmy Fallon mentioned Rand Paul's politcal turn on immigration reform , but had his best jokes for the strange-but-true photo of Joe Biden attending Pope Francis' first official mass . On CBS, David Letterman brought Biden into the Obama/Satan controversy from Monday and joked about the Republican leadership's recent introspection .
Fast forward to 3:35 to see Leno laud the Senate barber shop's fiscal fortunes.
NEXT STORY: Politics Punctuate House Sequestration Hearing


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Acclaimed action director John Woo presents Stranglehold, a stunning 3rd-person action adventure videogame for the PC. A "spiritual sequel" to Woo's action masterpiece, "Hard Boiled," Stranglehold redefines the action gaming experience with its acrobatic gunplay, thrilling cinematography, frenetic combat and incredible Massive Destructibility (Massive D). Chow Yun-Fat reprises his signature role as Inspector Tequila, pitting gamers as a take no-prisoners cop waging a personal war with Hong Kong crime lords. Tequila's loyalties to the force are tested when his ex-wife is kidnapped by the Russian mob in Chicago. Tequila struggles to balance his duty to uphold the law with doing what it takes to save his family.
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Tiger Woods Loses His Cool During Masters "Tiger Woods You Suck, God Dammit!"
Mics pick up a frustrated Tiger Woods saying things he'd probably prefer we didn't hear
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In The Box
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Color and contrast enhancement
Light rays which are reflected by any surface can become polarised so polarising filters are used to select which light rays enter your camera lens. CIR-PL filters allow you to remove unwanted reflections from non-metallic surfaces such as water, glass etc. They also enable colors to become more saturated and appear clearer with better contrast. This effect is often used to increase the contrast and saturation in blue skies and white clouds. HOYA's polarising filters do not affect the overall color balance of a shot.
The Hoya HD Digital UV Filter Hardened optical glass has 4 times the breaking strength in ANSI standardized testing (ANSI Z80.3 : 2001) where a steel balls of varying size and weight were dropped from a height of 50 inches onto the glass. HARDENED 8 LAYERS WATERPROOF MULTI-COATING IS SCRATCH & STAIN RESISTANT. The newly developed industry leading 8-layer multi-coating yields an average light transmission rate of 99.35% between 400 and 700nm (visible spectrum). These coatings greatly reduce reflections off the surface of the glass allowing you to capture more light in your photos. As with all HOYA multi-coatings, HD HMC is applied in a furnace at high heat, bonding the coating to the surface of the glass. This process is called "hard coating" and it is far more durable than other coating techniques. The chemistry of the top layer is formulated not just to be more durable but to be resistant to oil stains. This means that finger prints and other oils are much easier to remove. Hoya 82mm HD UV Filter Feature: High Density Sharp Cut UV Glass Chemically Enhanced Optical Glass is 4x Stronger 8-layer Anti-Reflective Multi-Coating Water & Oil Repellent, Scratch & Stain Resistant Wide-Angle Lens Compatible Ultra Thin Frame Glass Mounted with High Pressure Press Technology Serves as a permanent lens protector For color as well as black and white films


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The Senate version is done, now it's up to the House to make its move
All eyes are on the House and its version of the next farm bill, which was awaiting consideration as July came to an end. Even if the House does get its bill approved before the August break, there will be only eight legislative days in September to iron out the differences between the House and Senate versions.
Getting the bill done before the November elections seems a tall order as well, which pushes final action on the bill into what is expected to be a busy postelection, lame-duck session of Congress. At that time, lawmakers will address the 2001 and 2003 tax cuts and estate tax provisions that expire at the end of this year, in addition to the across-the-board cuts that are scheduled to go into effect January 2013.
The pricey list of expiring provisions could make savings in the farm bill, which will likely end up at around $28 billion over 10 years, look intriguing to lawmakers searching for ways to "pay" for the provisions to continue.
Highlights of Senate Bill. The Senate considered more than 70 amendments to the bill presented by the Senate Ag Committee, making several key changes. Under the approved plan, direct payments, counter-cyclical payments and the Average Crop Revenue Election program are gone. In their place: the Agriculture Risk Coverage (ARC) program, a "shallow-loss" program that would cover revenue losses of 11% to 21%. The rest would be left up to crop insurance.
ARC payments would be made on acreage planted and considered planted, a major shift from acreage bases as they currently stand. Under this approach, soybeans would come out the winner because current acres exceed the historical bases. Cotton, rice and peanuts—Southern crops—are viewed as the big losers under this approach, as well as wheat.
Crop Insurance Drops. In the Senate version, conservation compliance would be required in order to participate in crop insurance. For those with more than $750,000 in adjusted gross income, there could be a 15% reduction in the premium subsidy. It is estimated this would impact 1,500 producers nationwide and save $1 billion over 10 years.
The Supplemental Coverage Option (SCO) would allow the purchase of additional coverage on an area, yield and loss basis. Coverage would kick in if losses exceed 21% for producers enrolled in ARC and 10% for all others.
Another tweak in the Senate bill would restore the $75,000 payment limit for benefits under the marketing loan program. Given that commodity prices are currently above the loan rates, this limitation probably won't impact many farmers.
Formerly Policy and Washington Editor for Farm Journal, Roger Bernard is now policy analyst for Informa Economics.
Burning Down the South
Southern lawmakers made no secret of their displeasure during the Senate Ag Com-mittee and full Senate action on the farm bill.
"This bill seeks to establish a one-size-fits-all program rather than recognizing the limitations of crop insurance for certain regions of the country, namely the Southeast," said Sen. Saxby Chambliss (R-Ga.). "The new commodity title program, the Agriculture Risk Coverage [ARC] program, will provide corn and soybean growers in the Midwest with a minimal band of revenue protection while leaving producers of other crops in other regions very little protection and certainty."
Sen. John Boozman (R-Ark.) also expressed his disappointment with the bill, saying that in his view it was "not equitable for the Southern region and crops." Boozman emphasized that the process should not be a one-size-fits-all approach. "We need a united front in agriculture and we should stick together because it is going to be difficult to get the votes to get this done in these hard economic times," he added.
The House version of the farm bill, as drafted by its ag committee, assists Southern farmers by including price support programs.


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Madlax necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 123 diseños de 21 diseñadores freelance.
CrazyCameraLady Productions. CCLP
Playful, funky, full of spark portrait photographer. I need a logo to support my brand. I want something elegant and timeless- think Tiffany. I would love to see some silhouetted designs of en elegant modern 50's lady with her Nikon FT3. I'm not a diva, and I like people who keep it real. Know what you want and get it! Right now, I desperately need to get a brand logo that represents my brand. I have a home studio and do on location portraiture. I shoot with Nikon, Sony, and Olympus gear in one of many pink pair of Dr. Martens when on location- one reason I'm "crazy".
I love color- but it needs to be elegant.
The design graphic that attracted me to post a project was the colorful Laura Rauch photography logo. I think it is fantastic.
Online Portfolio-
Female college graduates, early 30s to mid 50s with disposable income. My audience is wide: Classic children and family portraiture, housewives looking for a sophisticated and creative boudoir photographer, swanky brides looking for a creative professional to capture their moments.
I will use this Logo on my website as well as copyright watermark on images displayed on site.
Web file format - .jpg and layered .psd (RGB)
Please do not use any stock images or clip art in the logo.
Your work should be original and creative - unique as CCLP. Please note I treat 'CrazyCameraLady' as one word, and Production had an 's' at the end 'Productions'. I am a creative at heart, but design isn't in me so I'm leaving the creativity to someone who "gets me". I can create a 'CrazyCameraLady Productions' logo in Photoshop, but I need some design element to it that catches the eye. I need sparkle, elegance, and a modern style that appeals to everyone.
The winning design should be sophisticated, modern- yet playful. My favorite backdrop company is Drop It Modern - take a look http://www.dropitmodern.com/
Descubre cómo funciona un concurso de diseño u obtén más información sobre nuestros servicios de diseño de logo.


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If you are a senior and you are just waking up to the realization that you can no longer bend over to tie your shoelace or hook your Velcro, you might also be wondering how you could ever imagine yourself doing this highly popularized craze that dates back to ancient India, or where you might even be able to fit in attempting some of those pretzel-like exercises called Yoga.
I have been doing yoga since I was nineteen and now I am definitely in my fifties. To my amazement in the last ten years, yoga trends have moved from a quiet, hidden, thoughtful approach to stress reduction, using gentle stretches, strengthening exercises and breath awareness, to a very aggressive, highly competitive, aerobic sweat shop that has hit every spa and health club in every town and city in the USA. People curious about yoga are finding it very intimidating to enter an overheated, overcrowded yoga class that is, more like boot camp than what the yogis of India intended in their quest for inner truth and health through a daily yoga practice.
So, how is a seasoned citizen who is curious to experience the benefits that yoga has traditionally promoted and is presently claiming as a national cure-all find a friendly and tangible beginning approach to studying yoga in today's highly yoga competitive climate?
We always have heard that the teacher is "within" and that the body is the temple. I am encouraging every able bodied person looking for a place to begin yoga to find the most available source of yoga that we have every minute of the day AND THAT IS YOUR BREATH.
The word "respiration" means to inspire again and again from within; in other words bringing spirit back to the body for renewal not just once but over and over again.
Breathing is the true gift of life that we have regardless if we are beggars on the street, Wall Street traders, or yoga masters. No matter if we are aware of it or not. Naturally we take our breathing for granted, that is, until our lung capacity is diminished, until we find that we are easily out of breath doing daily activities, where in the past the same activity would not have even fazed us. The yoga practice of Breathing (known as Pranayama) is simply the means of becoming more aware of your breath and of the magical effects that deep breathing brings to your body, your energy, and to your mind. This simple practice will reveal how deep breathing is the foundation of health as well as the gateway for entering into the beginning stages of practicing the very ancient youth restoring art of yoga.
So many students avoid breathing practice in classes and many teachers fail to teach it because it continues to remain one of the mysterious and subtle teachings of yoga.
There is no mystery in the breath. The real mystery is to ask why we don't breathe. To explore how the breath reflects something much deeper and reflective than the shallow breath most people live with.
In the oriental study of health and healing, the emotion connected to the Lungs is deep grief. This emotional stress can begin at a very young age or sneak up on us as we get older and have more and more responsibilities and disappointments.
Since the lungs reflect and react to deep grief the posture reflecting this grief may show as sunken chest, rounded shoulders, and a collapsed upper back. In turn causing degrees of neck tension, headaches, as well as creating a very shallow space for the heart. Because of the complex process of respiration, the lack of a full breath over time creates tightness around the heart, heaviness in the upper body, and tightness of the diaphragm which, in turn, puts stress on the lower back and sacrum, affecting our ability to stand up straight which adds to the lack of breath capacity.


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While the NCAA delivered harsh sanctions to the Penn State football program Monday, Rice athletic director Rick Greenspan said he would like to see schools rewarded for high graduation rates and "playing by the rules."
The Owls have among the nation's highest graduation rates annually and have never had a major NCAA violation, Greenspan said.
"I think as I look, perhaps selfishly, at Rice's situation we're an institution that has amongst the highest graduation rates in America," he said. "We're an institution that has never had a major NCAA violation. That speaks to our culture, that speaks to our integrity and that speaks to our priorities. And yet there is very, very little given besides a plaque on a wall, a trophy and a handshake to re-enforce that."
Greenspan has been a supporter of the Knight Commission on Intercollegiate Athletics, which recommends that revenue be distributed based on academic standards and not on-field performances. However, Greenspan said that concept has been met by "deafening silence."
"I do believe, in many cases, what gets rewarded gets done," he added.
On the Penn State sanctions, Greenspan said "the egregious nature of the behavior of some of the Penn State coaches and administrators really called for significant and dramatic action."
Asked what schools might learn, Greenspan said: "That character always conquers competence, in my mind. Given a choice you always hire great character and you teach people."
• • •
Follow me on Twitter at Chronicle_Owls.


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NYB said:Thare are some card combos that,by doubling down,you reduce your long term winning rate,but by doing so you increase your short-term winnings.
If eveything should be played for the long run,why isn't every BS move geared towards the play that has the highest winning percentage?
NYB said:Leon/grifter;
Yes,thats what I'm talking about.I don't have my charts in front of me,but will post some examples later. In a nutshell they are hands that by DD,you decrease your chances of winning that hand,but increase the money you can win on that hand.If you are truly only concerned about long-term results,it would seem that the hand with the largest winning percentage would be the way to go,not the hand with the largest payout.
Ray said:Leon- Your numbers are closer than you may think. The expected return
on A7 vs 3 with B/S:
Hit= Plus .0902
DD= Plus .1776
With my magic deck I'll deal out (10) A7 vs 3. Is there any player that would
not DD on each and every hand?
stainless steel rat said:Some are so close as to be almost indistinguishable (remember that these numbers are decimal percentages, so an EV of .013 means 1.3% advantage, or $1.30 for every $100 bet, so very small numbers mean very small EV changes).
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Reclusive Level 3 CEO fails to turn up for conference keynote
The buzz at the Structure 08 reception yesterday evening on Pier 38 was surrounding a scheduled speech by communications network heavy James Crowe, CEO of Level 3, who rarely appears in public. The speech has started — but late, and without Crow, who complained of the flu. Vice chairman Buddy Miller took the podium in Crowe's stead, stating that Level 3 truly believes Neil Stephenson's Snow Crash will come true, though not fast enough to save Second Life. Maybe if Crowe could have attended as an avatar, he wouldn't have gotten such stagefright. [GigaOm]