text: Hapless Bills Fan 7,794 Posted September 14, 2018 3 hours ago, BuffaloRush said: Interesting tidbit from WGR...according to Jerry White there is a prop bet that places Coach McDermott as one of the 5 coaches most likely to get fired. They gave him 1-5 odds of getting fired. I know little about better but I am considering betting my life savings against it. IMO, the Bills can go 0-16 and there's no way Coach is getting axed. ...) The last is that McDermott and Beane were probably very clear in the time their "process" would take. I have no doubt that Terry gave Coach his word that he was committed to five years and would give him some time. I would say it depends a lot on HOW the Bills lose however many games they lose. There could be a tight, disciplined team that generally plays hard for 45 minutes, but got into a hole early and couldn't dig themselves out - or generally played well but threw a couple inopportune picks. I think the Bills could go 0 -16 if they're playing like that, and McDermott and Beane are safe. Or there can be what we saw last Sunday - a total meltdown in all 3 phases of the game, where (despite McDermott's public line) the team looked under-prepared, some players appeared to be mailing it in, and there are indicators that the coaches' schemes and gameplans were exploited. Someone (Badol, I think) pointed out that the Pegulas do seem to mind negative media, so if the Bills go 4 - 16 but are regularly embarrassed or blown out, I don't think McDermott and Beane should feel too secure. 2 1 Share this post Link to post Share on other sites


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I met up with a friend the other day for a nice catch-up, since it had been a crazy 5 months or so since we had last seen each other. Amongst the many things we talked about, we spent some time on dating and the various feelings it brings up for us single folk. It's so funny, actually. As I'm writing this, it just occurred to me that every time single people talk about dating to each other, there seems to be this underlying, implicit hope of "Have you found a way to work it out?", "How did you do it?", "Any new clues on how to navigate this modern world of dating?"
Anyway, my friend was telling me how he was trying to keep low expectations for dates, as a way to avoid anxieties and disappointments. And then it dawned on me: the problem might not be so much about the level of expectations, but about the presence of intention, or lack thereof. Let me explain.
If you follow my blog, you may have noticed that I've been actively letting go of expectations in life. They have brought me nothing but heartache and confusion, and I've been trying to live from this place of not having any, and simply following the clues of life. This is an intention. To set an intention is to have a little heart to heart with yourself and really get down to the bottom of things: what matters to you? What do you want? What do you need? What is important for you in this exact moment? These questions are simple, but very difficult! To have clarity on what the answer for these questions is, you need to have clarity on what goes on inside of you: feelings, thoughts, patterns, desires, etc. You need to have clarity on your values. And let's be honest: just saying that you want to be happy and have love in your life doesn't cut it. You need to know what this means to you. What does it mean to be happy, TO YOU? What does love in your life mean, TO YOU? This isn't Disney or Hollywood. These things don't just happen!
And yes, I'm aware I'm using the word "you" a lot, as if I'm somehow different. I'm not. The "you", is the collective one. It's me, you, it's us. It's everyone! When I facilitated Dramatherapy groups with people recovering from addiction, I remember the question that clients found most difficult was exactly this: "what does happiness mean to you, and what does it look like on a day to day?" No one had an answer for that! Including me! I'm totally in this group as well. It's only recently that I've started really discovering what happiness means to me.
Unsurprisingly, I also ended up having a similar conversation with my flatmate and closest confidant recently, about these matters. He had recently come across this life coaching/psychology concept of the Six Human Needs. I thought this was a very helpful framework in which to consider our human needs. Other frameworks may make more sense to you, but I wanted to share this one on this occasion. Based on the work of psychologist Chloe Madanes, these needs are:
- Certainty: the need for security, stability, and reliability.
- Variety: the need for change, stimulation, and challenge.
- Significance: the need to feel acknowledged, recognised, and valued.
- Love and Connection: the need to love and feel loved, and to feel connection with others.
- Growth: the need to grow, improve and develop, both in character and in spirit.
- Contribution: the need to give, to help others, and to make a difference.
Now, each person will have a different ranking for these needs. And, in fact, the same person will have a different ranking of needs at different times of their lives. I can tell you right away, that my ranking of needs from two years ago has changed quite dramatically. Additionally, these needs will actually be manifesting in unconscious ways. But this is the power of self-awareness, of therapy, of being attuned to yourself: clarity. Yes, you end up giving up the very useful "ignorance is bliss" paradigm, and begin to be confronted with how responsible you are for your life, but I wouldn't give it up. But back to these needs. Once you become consciously aware of them, you begin to see how your thoughts, feelings, actions, desires, are all connected to one, or several, of them, depending on their ranking.
Once you become aware of what you need, which then relates to what you want and value, it becomes much easier to determine your intentions. Because after many years of reading about intentions, and setting myself intentions, and experiencing no manifestation whatsoever, I discovered that, perhaps, intentions only work when they are in some kind of alignment with your values. This happened to me with my current job. I set an intention, literally 10 mins before my interview, of "just being Ryan". We might think we are being ourselves throughout the day, but most of the time we actually aren't. Most of the time, we are acting according to what we think others expect of us. There is no authenticity in that!
So, for me, "just being Ryan" entailed being very aware of all my feelings in that moment, acknowledging them, reminding myself of my worth and abilities, being present with all of it, and relate to the environment around me from a place of groundedness. This was in direct alignment with my values of feeling my feelings (#Feel), being compassionate and kind to myself (#Love), using fear and trauma for growth (#Grow), and connecting to others authentically (#Connect). "Just being Ryan" actually meant just being honest with myself. I know, there's no "just" in that. Being honest with ourselves can be very difficult. It certainly is for me. But I do it, because I have growing evidence that this is the only way to live an authentic life.
As I stepped into that room, I was absolutely clear about my intention of being myself. And the difference here, is that I didn't expect anything from it. I still don't. Every day, before going to work, I set this exact same intention. You see, intentions are about being, they are not about having or getting, they are not about outcomes at all. Outcomes relate to expectations. And that's why intentions are immune to disappointments and anxieties: they have no expectation. In that moment, I learned about freedom: having a clear and authentic intention of being, detached from any outcome.
And this is what I mean by "the problem might not be so much about the level of expectations, but about the presence of intention." An intention requires clarity of values and of core human needs, and clarity requires self-awareness, perhaps some personal development or therapeutic work. When we enter any kind of situation without a clear set of intentions, we are bound to become distracted and thrown out of balance by external circumstances. I often go back to Oprah Winfrey as an example of many great things in life. Having been inspired by her for years, I know that one of her practices before each interview she has ever conducted is to set an intention: to become aware of her feelings regarding the person and the topic, and to detach herself from any outcome. The fact that she was number 1 for 25 consecutive years, and then went on to build her own television network, is no joke! And it's a great testament of the power of intention and clarity!
The minute we even think: "I'm just going to have low expectations about this date or interview, so I can be more relaxed", we are already setting some kind of expectation, we are already attaching ourselves to some kind of outcome, we are already dependent on something else. Expectations often put us at the mercy of external circumstances. They are dependent on people's behaviours, on cost of things, on weather conditions, etc. The moment someone does something unexpected, the moment an unexpected life event takes place, we're thrown off balance because they didn't match our expectations for how life, people, and things, should be. To have expectations creates situations in which we will inevitably become disappointed at something or someone. Nothing is perfect, no one is perfect. Nothing and no one can maintain consistency forever, and so, sooner or later, there will be disappointment, or anxiety.
I'm not saying that any of this is easy, because it really isn't. But if someone like me, who grew up with a "golden/miraculous child" complex, can experience several instances of no expectation and of clear intention, then anyone can do it.

subset: commoncrawl


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Shaun White's tight pants: After just four days on his snowboard this season, White dominated the Superpipe semifinals on Friday with a nearly perfect score of 98.00. In finals on Saturday he launched a massive backside air on his first hit then followed it up with a 900, backside 540, frontside 540 stalefish, double McTwist 1260 and alley oop backside rodeo to beat out Louie Vito and Iouri Podlachikov. Colorado locals didn't fare as well: Matt Ladley finished sixth and Steve Fisher finished seventh.
I-Pod's faceplant: Podlachikov's second place Superpipe finish was doubly impressive considering he smashed his face up on the last trick of his first run in finals. Ouch! The other women just can't: In the women's Snowboard Superpipe finals Kelly Clark -- the defending Dew Cup champ -- continued her long reign of dominance, beating out Aspen's Gretchen Bleiler and Chinese rider Xuetong Cai without even breaking out the 1080, her biggest trick. Maddy Shaffrick, from Steamboat Springs, finished fourth in finals after winning in semifinals.
Breck local goes big: French skier Kevin Rolland and Canadian skier Justin Dorey took the top two podium spots in the Men's Freeski Superpipe finals, but the biggest applause went to Duncan Adams, who grew up in Breckenridge and is now a student at the Colorado Mountain College. Adams' switch 1080 on his final hit helped put him on the podium, just ahead of Gus Kenworthy, from Telluride. Torin Yater-Wallace, from Basalt, took sixth.
Going off the rails: Tom Wallisch ruled the Slopestyle finals on Sunday (see video above), beating out Nick Goepper and Alexis Godbout. Kenworthy finished fourth. The ladies had to sit this one out: Women's Slopestyle is only being featured at two of the three Winter Dew Tour events this season, an action sports ice ceiling we can't wait to see smashed.
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O'Brien's back: Spencer O'Brien, who missed last year's Dew Tour event at Breckenridge due to an injured shoulder, won the Women's Snowboard Slopestyle finals, ahead of Finnish rider Enni Rukajärvi and Czech rider Sarka Pancochova. The biggest news? Perennial favorite Jamie Anderson finished way down in fifth.
Double corks galore: And, last but certainly not least, the Men's Snowboard Slopestyle finals were full of fireworks, with Norwegian rider Gjermund Braaten on top. His winning run -- switch backside tailgrab 270, Cab boardslide front board to fakie, switch backside double cork 1080, Cab double cork 900, frontside 180 switch wallride to switch backside 180 off, backside double cork 1080, frontside double cork 1080 -- showed just how far Slopestyle has come as the sport prepares for its Olympic debut in Sochi, Russia in 2014. Braaten beat out Canadian riders Sebastian Toutant and Charles Reid for the win. Breck local Eric Willett, the top finishing rider from Colorado, ended up in ninth place.


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Clues Dead End As in the Movie-National Treasure. For 15 years I thought the prototype of the cosmos was the 5 Platonic solids. They provided so many answers. Then, after following a path, it dead ended. An example was my excitement over discovery of ancient cycles of time. Ancients used astrological ages. An age is a time period in which astrologers claim a primary line of thought runs with people. This realtes relating to culture, society, and politics. There are twelve astrological ages corresponding to the twelve zodiacal signs in western astrology.
- 2,160 years equals one astrological age.
- Another, how there are 1440 minutes in a 24 hour time frame.
- Another, is the Babylonian's measure of time called a shar. It equaled 3600 years. The Sumerians defined a "load" by this figure.
Unit Ratio Mean Value Sumerian Akkadian Cuneiform grain 1/180 46.6mg ±1.9mg še uţţatu 𒊺 shekel 1 8.40g ±0.34g gin2 šiqlu 𒂆 pound 60 504g ±20g ma-na manû 𒈠𒈾 load 3600 30.2kg ±1.2kg gun
What are the Platonic Solid Parallels to the Above?
- As per the chart above: A cube totals 2160°.
- An octahedron has 1440°.
- An icosahedron has 3600°.


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Friday, September 26, 1997
The Dining Room
Hotel Bel-Air
701 Stone Canyon Rd.
Tel: (310) 472-1211
Breakfast for four: $120
With it's far-flung geography, dining in this city without a centre can become an exercise in migration. Chic dining spots have sprung up in the once-dreary Valley--Ca' del Sole, Pinot Bistro and Cafe Bizou, for example--to serve studio kingpins who can't squander precious minutes driving to Hollywood for lunch.
But in the early mornings, movie chieftains gravitate to the Westside hotels near their homes. With so many Hollywood evenings gobbled up by screenings, premieres and other crucial social events, breakfast is often the time when serious negotiations are opened and major deals are closed.
While the Peninsula and the Four Seasons draw their share of industry honchos, "there's more business done per square inch of table space at 8 a.m. at the Bel-Air than anywhere in town," alleges a leading Hollywood agent.
"Their work-days are so long," notes Bel-Air morning manager Karla Triska, "my regular customers arrive here at 7:30 a.m., after having been to the gym."
Just as at lunch or dinner, this is an opportunity to start a buzz, to crank up the stakes by getting the other studio heads in the room to wonder what you're talking about. Or as Triska puts it, "They like to congregate in one place so they can spy on each other." --Janet Forman
8225 Beverly Blvd.
Tel: (213) 655-4777
Dinner for four, with wine: $200
"Inside information" is a crucial part of L.A.'s business scene. In some quarters, knowing the cutting-edge dining spots is considered akin to finding tomorrow's Tom Cruise. While you'll never go wrong choosing one of the old favourites: the Ivy on Robertson and Ivy at the Shore, Granita, Patina, Morton's or Spago Beverly Hills, which has become an instant "old standard," your stock will rise in this town if you can snare an 8 p.m. reservation at the restaurant of the moment.
This year cross-cultural is in vogue. Jozu gives Zen an all-American spin with carafes of sake and fried Ipswich clams. The Little Door serves a Pan-Mediterranean menu of French, Moroccan and Tunisian fare. Indochine has won the hearts of L.A.'s Young Turks with the sensual cuisine of French Indochina, and an attitude that is both welcoming and hip. "Everyone likes to feel they belong to a club," observes maitre d' Spencer Gray as he untangles the 10 p.m. rush at the door, "so we try to be exclusive without being exclusionary." He often has his hands full when everyone clamours for the "best table," the seat that announces your rank at the top of the Hollywood pecking order. At Indochine these are the cushy booths at the back; the choice vantage point from which to see and be seen.
For all this exquisite positioning and preening, Indochine has a carefree spirit as agents and studio executives casually trade plates of amok camdogien--fillet of striped bass with coconut milk steamed in a banana leaf--and dip delicate finger food such as rice paper-wrapped goi cuon rolls into puddles of peanut sauce. When young power brokers have a need to let their hair down, Indochine lets them do it with style.--Janet Forman
Tommy Toy's
655 Montgomery St.
Tel: (415) 397-4888
Dinner for four, with wine: $260
San Franciscans like their business dinners to be exercises in cool sophistication. As a result, the commercial aspects of your table conversation will be dispensed with rapidly. Your host would much prefer to discuss cultural affairs, Third World development, or the private-label vineyard that he or she has just bought up in Sonoma County ("Nothing big, mind you. Just 50 or so bottles of really good stuff every year").
That's why Tommy Toy's is the quintessential San Francisco business restaurant. It is pretentious, just as San Francisco is cheerfully and unabashedly pretentious (how else could this small city, with dirty streets, erratic transportation and terrible public schools, lay claim to being world class?). Tommy Toy's Chinese cuisine, with French service, is impressive but overpriced--much the same as San Francisco's homes and office space.
Furthermore, the restaurant's plush Pan-Asian decor presents a nice segue to the obligatory San Francisco dismissal of any other U.S. city ("I just got back from Chicago. It was awful. Now I have to go to"--grimace--"Atlanta").
San Francisco's restaurant scene is notoriously fickle, but Tommy Toy's has been a favourite with the city's investment bankers and venture capitalists since opening in 1985 (groups of 15 or so are accommodated in the French or VIP rooms). One regular customer, an executive vice-president at Wells Fargo Bank, promised his wife an anniversary dinner there, only to be confined at home by knee surgery. On the anniversary night, Tommy Toy's dispatched by limousine a six-course dinner to the executive's Laurel Heights home. --David Graulich
601 Pennsylvania Ave. N.W. (entrance on Indiana Avenue)
Tel: (202) 638-2423
Dinner for four, with wine: $250
James Carville, the Democratic consultant, was in jeans with a blazer; Republican Mary Matalin, leaner and more angular than she appears on television, was in a black dress. The maitre d' had welcomed them, given them a central table, and various Democrats were dropping by their table to pay respects, including the former White House pollster Stanley Greenberg, and his wife, Democratic member of Congress Rosa DeLauro. What was striking, in the midst of this standard display behaviour at the junction of politics and celebrity, was that the Democrats all seemed to be paying much more attention to Ms. Matalin than to Mr. Carville.
It was simply another encounter at Bice (pronounced Bee-chay), the fine Northern Italian restaurant not far from the Capitol. "We are very well known by the city," says manager Alexander Negrette, who says that customers are equally divided between Democrats and Republicans. "We do strong, powerful dinners and lunches for lobbyists or Senators. We're a high-class restaurant, so people are comfortable with the atmosphere. We just do business as usual; there's no big secret."
There are other very good restaurants in Washington, where the chefs win prizes and the food is as good as any in North America, and there are other spots where the other diners are as interesting and as noteworthy as anything on the menu. Some, such as the Occidental Grill, collect photographs of the politicians who have eaten there; others, like The Palm, almost exude the now-bygone flavour of late-night cigars and high-cholesterol pols.
But for the past eight years, Bice has served the powerful; just a block from the Canadian embassy, it is near enough to the Hill for easy access, far enough away to justify using the driver; inexpensive enough not to draw whistles of disapproval--but expensive enough to screen out aides and tourists. --Graham Fraser
The Dining Room at the Ritz-Carlton
160 East Pearson St.
Tel: (312) 266-1000
Dinner for four, with wine: $360
Whether or not Mayor Daley possesses gastronomic savoir faire is not a matter of public record; his political acumen, however, is. The mayor is an astute dealmaker who favours this solid, respectable dining room when conducting business beyond city hall.
The Ritz is also the choice of Christie Hefner, scion of the Playboy empire, and of Oprah, who has her own empire. Another frequent guest is Wayne Huizenga, founder of Blockbuster Video and free-spending owner of multiple sports franchises, who makes expensive forays into the acclaimed wine list.
Why does Chicago's power elite choose this room? "It is the antithesis of what is trendy," says Nick Mutton, general manager. "It is traditional and reliable, with a stable staff who get to know the preferences of guests."
Intimate banquettes, crystal chandeliers and views into the palms and potted plants of the adjoining Terrace provide a vaguely Edwardian feeling. Tables are generously spaced, many roomy enough to spread papers (although genuine power merchants keep the details in their heads). Tucked in a corner, booth 44 is private and often requested. Service is attentive, yet discreet. And it doesn't hurt that a superstar chef presides over the kitchen.
At age 33, Sarah Stegner is a culinary wunderkind, working her way up in 12 years from fish cleaner to top tuque. In 1994, The James Beard Foundation named her "Rising Star Chef of the Year." Her own brand of contemporary French cuisine uses fresh regional ingredients and offers more than a few surprises.
Simplifying matters when food selection takes a back seat to business are two six-course d�gustation menus, one of them vegetarian ($60, $43). If ordering � la carte, try rack of lamb or venison steak in a pepper crust. --Mike Michaelson
21 West 52nd St.
Tel: (212) 582-7200
Lunch for four, with wine: $350
This famous onetime speakeasy with the toys hanging from the low dining room ceiling is coming back into favour with New York's power lunch crowd after a long spell in the wilderness. The revival can be credited to a nostalgic yearning for a bygone era when the rich were treated with the respect they deserved, and to the painstaking restoration of the property to its former lustre by Orient-Express Hotels Inc., the luxury hotel operator that bought the place two years ago.
To be sure, it doesn't have the drawing power of the Four Seasons Grill Room, to the east on the same street. There, billionaires such as publishing magnate Si Newhouse have long had their own tables and don't even bother looking at the menu because they always eat the same thing.
But few restaurants can match the character or history of "21," and it's been giving its customers more of what they like--simpler food well-prepared and served at such exorbitant prices that the hoi polloi can't afford to mingle. This is, after all, the home of $1,000 (U.S.) bottles of Ch�teau P�trus, which although reserved for special occasions, do not gather dust in the cellar. For the faint of heart and light of wallet, there's an excellent three-course prix fixe menu for $25.
The "21" burger is here, and so is the "21" sauce, the restaurant's upscale version of ketchup that goes on just about everything. If a lunchtime hamburger could ever be worth $21, this would be it. Other signature dishes such as the $32 steak tartare mingle with a handful of interlopers on the menu, like a terrine of eggplant, goat cheese and red pepper.
Returning veterans such as billionaire Bob Tisch and Henry Kissinger (also a Four Seasons regular) are pleased to find many of the same staff that catered to their every whim 10, 15 and even 20 years ago. This is not a place of high turnover. One waiter, still marvellously proficient, has been on the job since just after the Second World War.
The dress code is still enforced, though not so rigidly as the time a quarter century ago when one unsuspecting youth was hustled out of the dining room because, although he was wearing the required jacket and tie, the top button on his white shirt wasn't done up. --Brian Milner
80 Spring St.
Tel: (212) 965-1414
Dinner for four, with wine: $250
This artful re-creation of a classic Parisian brasserie is the hottest new restaurant in New York, a magnet attracting both the rich and powerful and the celebrities who are famous for being famous.
On any given night, even in the dog days of summer, moguls such as Donald Trump and Ronald Lauder (son of Est�e) will be here rubbing shoulders with Arnold or Sly or any number of one-named high-fashion models.
They come here not for the typical brasserie menu of such fare as steak au poivre, gigot d'agneau and rabbit fricassee, which happens to be first-rate, but because "it's a place you have to be," says Florence Fabricant, who chronicles restaurant comings and goings for The New York Times.
Like most downtown restaurants, Balthazar is more casual and tends to attract a younger, artsier and more entrepreneurial crowd than the grand midtown eateries. This is where the players in the new media, advertising, fashion and entertainment worlds congregate; where diners cheerfully accept reservations close to midnight, because that's the only time a table's available.
Although it looks and feels as if it has just been transported from the sixth arrondissement, Balthazar is almost entirely an artful mirage. The stunning antique mirrors come from Pennsylvania. The marble has been aged with tea and the light fixtures were left over from a defunct department store.
The food is certainly no mirage. And while the service is slower than any Parisian bistro would tolerate, the limousine crowd is too busy trying to talk above the constant cacophony to notice. --Brian Milner
Tio Willy
Mercado Central on San Pablo
Tel: (56-2) 697-4285
Price for four, with wine: $220
The smartest way to approach business dining in Santiago is to consider any particular lunch or dinner as just one episode in a sequence of gastronomical events. Your Chilean hosts are likely to take you to a marathon series of meals, during which business will be discussed peripherally, if at all, while you consume copious amounts of Chilean wine for most of the afternoon or evening.
There's a national joke about conducting business on "Chilean time," which means a studied casualness about the clock. Meetings and appointments rarely begin or end on time. This condition is slowly changing, as Chile modernizes and its economy expands, but the old habits are still there--to the exasperation of business visitors on tight schedules.
"Chilean time" is reflected in long, leisurely business lunches. Your hosts will take you to at least one charcoal steakhouse for a parrillada, a platter of steaks and obscure bovine cuts that you won't recognize and, for the sake of your appetite, you probably shouldn't identify. Another meal might involve a day trip from Santiago to the seaside resort of Vi�a del Mar.
Tio Willy is likely to be the site of at least one of your business meals. The restaurant is located in Mercado Central, a formidable wrought-iron structure built in 1872 that occupies an entire block. It is a pleasant walk from the Santiago Stock Exchange through the Mercado's colourful, boisterous swirl of fish and produce vendors, and a quick cab or Metro ride from most business locations.
Once inside, the atmosphere is that of an urban bistro--relaxed and informal, yet intimate and quiet enough for a business conversation. Try the seafood, especially the salmon, corvina (sea bass), or mariscos (shellfish). Our waiter, a personable young man named Pablo, offered fast repartee as well as sound advice about the day's specials and wine selections. (Chileans like their vegetables quite well cooked, so specify if you want some crunch in your cauliflower.)
You'll see a diverse crowd at Tio Willy: financiers, out-of-towners, local merchants, government officials and diplomats. As my dining companion and I were ordering dessert, a table of three grey-haired gentlemen in dark business suits invited us to join them for a glass of red Chilean wine. They said they had been colleagues of the late president Salvador Allende, and regaled us with tales of politics and national intrigue. When my companion and I departed Tio Willy an hour later, all three men were still there, surrounded by their wine and memories. --David Graulich
Le Pavillon Ledoyen
Carr� des Champs �lys�es
1 Ave. Dutuit
Tel: (33-1) 53 05 10 00;
fax: (33-1) 47 42 55 01
Prix fixe lunch for four, with wine, at Ledoyen's Restaurant gastronomique: $325
Prix fixe lunch for four, with wine, at Le Cercle Ledoyen: $250
In days of yore, a Parisian business lunch consisted of at least two hours and five courses, bracketed by ap�ritifs and digestifs, and washed down by fine wines of various hues and temperatures. Terribly impressive on the "joie de vivre" scale, but more conducive to a siesta than to effective negotiation.
Today, increasingly globalized and European Unionized French businesses have scaled down such fancy feasts, but in selecting a restaurant, the excellence of the food is still the No. 1 consideration. Although three practical factors weigh heavily--reasonable prix fixe menus, rapid service and proximity to Paris's "triangle d'or" (the haute gamme district that cuts between the Champs �lys�es, Place de la Concorde and the Pont de l'Alma)--a chef's gastronomical gifts (and a good sommelier) coupled with the prestigiousness of the site still rule. Which is why the heads of major French business groups, directors of TV stations, but also government ministers, couturiers and the odd baron flock to the historical landmark that is the Pavillon Ledoyen. Says director Philippe Berry: "It's very fashionable because it's very Parisian. And for Parisian businessmen what's most important is traditional French food and wine, and a setting charged with history."
French execs--hospitable and never shy about showing off their cultural and culinary heritage--enjoy bringing foreign clients to this verdant downtown oasis. It is the ideal place to talk about business, or around business, before getting down to the vulgar task of signing the papers.
Both restaurants--the elegant "gastronomic" upstairs dining room overlooking the Champs �lys�es, and the more informal and less expensive Cercle Ledoyen tucked within a terraced garden--feature the classical French and Flemish cuisine of much-acclaimed Ghislaine Arabian. France's top (and virtually unique) woman chef, she specializes in creative combinations, from roast turbot with fried onions in beer sauce (Arabian single-handedly revolutionized the Paris restaurant scene by introducing "cuisine � la bi�re") to iced chicory-gingerbread parfait. Pavillon Ledoyen boasts seven elegant wood-panelled salons--popular for private business meals or cocktails. Audio-visual equipment, including simultaneous translation, is available with notice.
As for heritage, the restaurant that opened its doors in 1792 saw Robespierre dining here while next-door revolutionaries plotted to slit his throat. A few years later, legend suggests that it provided the setting for Napoleon's introduction to a woman named Josephine. --Michael Sommers
Le Pont de la Tour
36d Shad Thames
Tel: (44-171) 403-8403
Lunch for four, with wine: $275
Bill Clinton and Tony Blair struck up their now-famous friendship over a meal at Le Pont de la Tour. Set on the south bank of the Thames, at the foot of the majestic Tower Bridge and not far from London's mighty financial district, this is the restaurant where modern-minded nabobs go to network. Dark-suited businesspeople, plus a sprinkling of top politicos, fill the tables at lunchtime, hammering out deals and trading gossip. In the evening, celebrities such as Sean Connery leaven the mix.
Le Pont de la Tour thumbs its nose at the stiff decorum of older rivals. Banquettes and long riverside windows give it the relaxed, bustling air of a French brasserie, particularly at lunch. The chrome and black-lacquered mouldings are a homage to old cruise liners. Meticulous but unstuffy waiters guide customers through the menu, which is French with Tuscan and Irish flourishes, and the 700-strong wine list. "It's perfect if you want to impress your guests without making them feel inhibited," says one investment banker.
Business and booze are easy bedfellows at Le Pont de la Tour. Some power lunches go on for hours, finishing up over liqueurs and Cuban cigars in the sleek, jazzy bar next door. Tastings can be arranged in the cave-like wine cellar, which houses a smart 20-seat salon priv�. The cooking is as light and refreshing as the river breeze, with magnificent seafood and bread from the in-house bakery. Carnivores swear by the ballotine of foie gras, while the much-feted cr�pe parmentier, a slim potato pancake topped with smoked salmon and caviar, is ambrosia. --Carl Honor�
Le Caprice
Arlington House
Arlington Street
Tel: (44-171) 629-2239
Lunch for four, with wine: $340
Talk comes thick and fast at Le Caprice. Nestled behind the Ritz Hotel, the restaurant is a magnet for the "creative classes" that inhabit London's West End. Everyone here has an idea to pitch or a piece of gossip to share. Rumour has it that the movie Four Weddings and a Funeral was hatched here.
At lunch, advertising executives, arts impresarios and media moguls rub shoulders with bright young things on the make. Jackets are often slung over the backs of chairs, and open-neck shirts and goatees are fairly common. Any aloofness is merely skin-deep: Furtive glances register who is sitting with whom, and which celebrity has just walked in.
Discretion is guaranteed at Le Caprice. Paparazzi are barred at the door and staff are forbidden to talk to the press. Even the juiciest conversations wash over the stoic waiters, who have seen and heard it all before.
With its chrome on black and white decor and its David Bailey portraits of the rich and famous, the smallish, square room seems every inch the embodiment of '80s chic. But trendy West Enders seem not to mind. Tables are always scarce, and even the places at the bar get booked up. The menu is as eclectic as the clientele: risotto jostles with crispy duck and Mexican chicken salad. Nearly everything, from the seared fillet of wild sea trout to the mousse aux deux chocolats, is light, modern and first-rate, though customers often seem too busy nattering to notice. --Carl Honor�
15-17 Chauss�e St-Pierre
Tel: (32-2) 640-8541
Lunch for four, with wine: $400
At last count, Brussels's eating places had garnered twice as many Michelin stars as the restaurants of another famed gastronomic centre and comparably sized city, Lyon. For a small city, with one million people, the Belgian capital has to be one of the finest places on earth to eat. Its culinary reputation is bolstered by two things--first, the locals' love of food epitomized by the cartoon character Obelix who, in Asterix and the Belgians, found his hosts ate so much that one meal merged into the next; second, the padded expense accounts of those who call the city home, a huge diplomatic corps, 600-plus MEPs, or Members of the European Parliament, top Eurocrats and heads of U.S. multinationals, and a lobbying contingent drawn from 15 European Union countries and beyond.
Brussels has grand places to eat: Pierre Wynants' Comme Chez Soi and Bruneau in Ganshoren; Villa Lorraine and De Bijgaarden in the suburbs; La Maison du Cygne in the Grand Place where the Bruegel Room has the real thing on the wall. But they tend to be pricy dinner places and, in the Lower town and suburbs, almost impossible to reach at midday.
Stirwen is not. It sits, on a modest street, close to both the European Commission's Breydel headquarters and the shiny new Parliament building, and is both unpretentious and quiet. Ignore the corps diplomatique-plated limousines pulling up outside; this is not a town where there is a need to put on a display or recognize your neighbour since everyone, diplomat, commissioner, NATO ambassador, lobbyist, is replaceable. It is, however, a town that values, and trades in, information, and that makes lunch a serious matter for most.
The presiding genius at Stirwen is Alain Troubat, who, last year, followed the fashion of the best chefs and spread his talent to a second restaurant, Le Tr�fle � Quatre, which is situated on the lake at Genval, south of the city. Troubat handed over to a disciple, Pascal Bey, who prepares the dishes for which the restaurant won its Michelin rating, joue de boeuf brais�e � la bourguignonne, dos de saumon grill� au sel de Gu�rande, and all manner of fresh fish, faultlessly. In Brussels, wine is nearly always drunk at lunch, but the new way of doing this is to ignore Obelix and share a half-bottle, not tipple the full thing; as a result, most restaurants, including Stirwen, have an impressive list of small bottles. --Peter Cook
47 Franz�sische Strasse
Tel: (49-30) 203-9710
Lunch for four with wine: $160
There's no better indication that the centre of Berlin's business community is moving east than the noontime scene at Borchardt. It's primarily a male and business-oriented crowd that gathers at this elegant venue just off Friedrichstrasse, the main retail street of prewar Berlin and, since the fall of the Berlin Wall, the site of a new branch of the French department store chain Galeries Lafayette.
Like the surrounding neighbourhood, which includes Unter den Linden, Berlin's Champs �lys�es, and historic Gendarmenmarkt Square, Borchardt is a striking example of renewal after the devastation of the Second World War and the stagnation that 45 years of communism visited on East Berlin. Friedrich Borchardt founded a catering and fine-food establishment at the same site in 1853 and soon became purveyor to kaisers and aristrocrats. Although the restaurant was destroyed during the war, the old Borchardt food hall continued life as a Communist-era cafeteria and disco before becoming a warehouse. When the wall fell, the building was discovered by West Berlin restaurateur Roland Mary, who uncovered glorious columns, a detailed stucco ceiling and a beautiful wall mosaic, now restored as part of the restaurant, which opened in 1992.
Service is impeccable and prices are reasonable at Borchardt, where the cuisine tends toward the international with an emphasis on lightness in preparation and elegance in presentation. The daily selection of three luncheon main courses, all below $18, always includes one vegetarian dish. Patrons prefer tall bottles of Badoit and San Pellegrino mineral water to anything alcoholic. But if you're still interested in something sinful, there's always the luscious dessert of light and dark chocolate mousse floating on a raspberry coulis.
During the summer months, business moves to a sunny courtyard terrace where one can admire the intricate stucco exterior of the restored Borchardt building and the contrasting modernity of the Four Seasons hotel next door. Borchardt's success has spawned two would-be competitors nearby. But the restaurant isn't standing still. In addition to the 180-seat main restaurant and 100-seat terrace, a banquet room accommodating 120 is due to open this fall. --Alan Freeman
Club T
Ulitsa Krasina 21
Tel: (7-095) 232-2778
Dinner for four, with wine: $775
When they first appeared on the post-Soviet landscape, Russia's brash new businessmen were given to vulgar displays of wealth and power. But as they became more polished and better travelled, they discovered the elite private clubs of London and New York (and were often refused entry). They took the concept back to Moscow, and now the Russian nouveaux riches do their deal-making in the plush surroundings of their own clubs.
Club T is one of the most discreet of the new establishments, but its presence is revealed by the luxury cars parked outside: a Bentley, a silver Mercedes, and a stretch Lincoln limousine. Inside, past the tight security at the door, the restaurant's decor is an opulent blend of gold-framed mirrors, cherub candelabra, massive chandeliers and chrome lamps. The clientele features wealthy bankers, politicians, fashion designers, television producers, pop stars such as the beloved Russian diva Alla Pugacheva, and a constant stream of the powerful municipal officials who control Moscow's booming real estate industry.
Although the club has never advertised its existence, its 11 tables are filled every night with businessmen who spend the equivalent of the Russian average monthly wage on a single meal. Old-fashioned chauvinism runs rampant here--no prices are shown on the menus given to the women, since it is assumed that the men are paying.
The club, a Russian-German joint venture in a renovated former Soviet wedding palace, has hired a Parisian chef to supervise an exquisite menu of seafood and French cuisine. Among the specialties are pheasant stuffed with duck foie gras ($58), Mediterranean king prawns ($65) and roast rack of lamb ($59).
The presentation of the food is elegant and imaginative. The service is attentive. A pianist and a guitarist play quietly in the background as the New Russians discuss the finer points of their business agendas. But the conversations are punctuated by the ringing of cellular phones--no Moscow restaurant has yet managed to ban the mobile phones, which are still regarded here as an essential tool of business. --Geoffrey York
The Chambers
Taj Mahal Hotel
1 Mansingh Rd.
Tel: (91-11) 301-6162;
fax: (91-11) 301-7299
Lunch for four, with wine: $360
When the British built New Delhi in the early part of this century, they designed it as a show of strength, with sweeping avenues, an imposing viceregal's palace and a knockoff of the Arc de Triomphe, set at the end of--what else could it be called?--the Raj Path. So when the Taj group of hotels wanted to create the most exclusive luncheon spot in a capital city known for its bureaucracy, it couldn't resist topping the Raj, literally.
The Chambers, a private restaurant club built atop the 21-storey Taj Mahal Hotel, provides a bird's-eye view of the administrative quarter known as Lutyens's Delhi, with its circular parliament house, white ministerial bungalows and greenery all around in one sweeping statement: This is the hub of power.
New Delhi is not much of a restaurant town, in part because of the government's tight grip on liquor licences, in part because the elite like to keep a safe distance from the masses. Executives, politicians and mandarins prefer the privacy of clubs, from the quaint old Delhi Gymkhana to the exclusive Delhi Golf Club. But none attracts a more powerful crowd than The Chambers.
India's finance minister, P. Chidambaram, and most of his senior officials can be found in The Chambers at least once a week. So can most of the city's merchant bankers. Not by coincidence, perhaps, the masterminds of a big black market money scandal also were active members before they were carted off to jail a couple of years ago.
The 272-member club, which charges $8,000 for initiation and $800 a year for membership, opens with a bar and business centre facing Jawaharlal Nehru stadium, one of the country's better cricket grounds. A corridor leads to The Grill, its dark-panelled, 48-seat main dining hall, which shares a kitchen with the hotel's new French restaurant, Longchamp, one of Delhi's best for specialties such as roast duck. Though The Grill offers some seclusion, the most serious business is done in two private dining rooms: the Parliament Room, with a grand view of parliament and the adjoining presidential estate, and the windowless Pashmina Room, so named for six stunning Pashmina carpets on the wall.
The Chambers has two rules: no cell-phones and no guns. Those annoying pocket devices--the telephonic ones, that is--have become the biggest status symbol in Delhi, and no one of any stature leaves home without one. As a result, many restaurants sound like electronic orchestras during the lunch hours.
For status, the cellphone is only a ring ahead of the gun--preferably the great big kind your bodyguard carries around his shoulder. For years, Indian cabinet ministers have travelled with armed guards, for fear of terrorist attacks. More recently, kidnappings and gangland-style killings have forced many industrialists to adopt the same protection.
But not in The Chambers. Members are asked to turn off their cellphones at the door, and told to please leave the MIBs in the lobby. --John Stackhouse
Hotel Seiyo
1-11-2 Ginza
Tel: (81-3) 3535-1177
Lunch for four, with wine: $600
To be seen or not to be seen. That is the question for Tokyoites straddling daily the cultural divide between East and West. For lunch, to celebrate, to advertise success, Tokyoites go to the New York Grill on the 52nd floor of the Park Hyatt Hotel in trendy Shinjuku. This temple of high tech and triumphalism is the ultimate tribute to Americana, revised and improved on � la japonaise. The focal point is the open kitchen. The food is resolutely modern California, the music is New York, the drink to order is the ever trendy Zinfandel Blush.
Yet, as much as they like to feel "internationalized," what Japanese businessmen value the most is privacy, exclusivity, seclusion. And no one does it better than Kitcho, the ultimate traditional establishment in the heart of Ginza.
In the cocoon of your own private room, shoes left at the door, jacket in the closet, you will lounge on the tatami floor, be served the best sake, and be pampered like a baby by women with soft voices. Don't ask for the menu here. No guest should be troubled with such earthly matters. Food will appear, kaiseki style, in bite-size portions served in exquisite diminutive dishes designed specifically for the establishment, and chosen according to the season, the colour of the food and the mood of the day. Salmon roe fresh from nearby Tsukiji Market, Matsuyaka beef--the best, fed beer and massaged every day of its life--turtle essence with custard neige, handpicked raspberries in exclusive porcelains. It would be slightly gauche to actually talk about business here. Rather, this is the place to "show your stomach," as the Japanese say. That is, let go of the masks and establish that elusive level of intimacy so fundamental to any long-lasting business relationship in Japan. --Catherine Bergman
Hai Yang Palace
Minzu Hotel
51 Fuxing Mennei St.
Phone: (86-10) 6601-4466;
fax: (86-10) 6601-9487
Dinner for four, with wine: $200
Private room rental: about $500
To paraphrase the opening line of Pride and Prejudice: It is a truth universally acknowledged that a Western businessman in possession of a Chinese customer must be in want of an impressive place to host dinner.
Much of what little there is of business etiquette in China revolves around eating and drinking the right stuff for the right price (read "high"). "On behalf of my clients, I must spend between $100,000 and $200,000 [U.S.] a year entertaining," says Beijing-based marketing consultant John Gruetzner of Toronto.
With that amount of money at stake, Gruetzner, 36, is particular about where he spends it, steering clear of the capital's garish, ultraexpensive seafood restaurants "where everyone tries to out-fish each other." Instead, Gruetzner often directs clients and their Chinese counterparts to the Hai Yang Palace, a four-year-old restaurant on the ground floor of the old, Soviet-style Minzu Hotel, a few kilometres west of Tiananmen Square.
There is nothing old or Soviet about the Hai Yang, tastefully decorated (by Chinese standards) and specializing in a sumptuous, delicate style of cooking from the southern coastal city of Chaozhou, about 300 kilometres east of Hong Kong.
With eight private banquet rooms complete with attendants who help diners tuck corners of their napkins under their plates and make karaoke selections, the Hai Yang has been a hit with well-heeled Chinese from the day it opened.
Not for the faint of pocketbook, though cheaper than many competitors, the restaurant is a perfect place to close a deal or celebrate a contract. A Westerner who hosts his Chinese "friends" at the Hai Yang will impress but not show off, demonstrate a bit of local knowledge and enjoy some superb food in the process.
The shashimi lobster, for instance, is a must. --Rod Mickleburgh
5357 Ave. du Parc
Tel: (514) 272-3522/5242
Dinner for four, with wine: $185
The young man outside Milos was friendly, but firm. "Don't mess with Mr. Spiliadis's garden," he warned. Perish the thought. Costas Spiliadis has made his Greek taverna, Milos, one of the most enduring business restaurants in Montreal through a near- fanatical devotion to fresh ingredients. His Mediterranean fish (grilled royal dorado, $62 a kilo) are flown in direct from Europe. His North American fish (black sea bass, $44 a kilo) come straight from the legendary Fulton fish market in New York. His lobster ($50 a kilo) is brought in, on demand, from Nova Scotia. And at least some of his mint, basil and thyme are plucked from the well-guarded garden planted right by the sidewalk outside the front door.
In a city rife with divisions, Milos's food and professional service have accomplished a rare feat by breaking down the city's linguistic and cultural barriers. The restaurant has become neutral ground by understanding that, in their hearts, all Montrealers are food snobs, who like their meals to seem effortless and be superb.
A faux-rustic setting of wood floors, blue-and-white checked tablecloths, musical instruments on the wall and a merciful lack of music blaring over loudspeakers, contributes to relaxed dining here. The illusion is of a neighbourhood restaurant that just happens to have excellent food. And just to make sure the neighbourhood is kept in good repair, the prices keep out the riffraff. Milos is a regular hangout for bankers, executives, politicians and visiting entertainers. In one week the restaurant served both Bouchard and Roseanne. Visiting patrons have been so impressed that Spiliadis recently opened a branch on West 55th Street in New York City.
Jane Silverstone Segal, executive VP of the retail chain Le Ch�teau, regularly brings associates to Milos: "When you are on business, you want everything to flow right. I want to know it's going to be a perfect meal. Milos is quiet, private and the service is done by top professionals. And after your meal, for the complete Montreal experience, you can go around the corner to St- Viateur and pick up a dozen bagels."
Just be careful not to step on Spiliadis's garden on the way out. --Cleo Pascal
Prego Della Piazza
150 Bloor St. W.
Tel: (416) 920-9900
Lunch for four, with wine: $225
No one who frequents the place would ever think of Prego as a Toronto business restaurant. That term conjures up the image of stuffed suits in Bay Street clubs droning on about amortization. Prego, with its New York attitude, informal (though not inexpensive) Northern Italian menu and stylish midtown location tucked behind a stone church, seems the antithesis of that.
Yet Prego is a nexus for the city's powerful, monied and business-minded. A diverse crowd lunches and sups here--chief executives, politicians, media types, lawyers, film industry hotshots. As for names, regulars include Murray Frum, the developer and Toronto Blue Jays suitor; Bluma Appel, arts patron and philanthropist; Avie Bennett, McClelland & Stewart publisher; Peter Munk, chairman of Barrick Gold Corp.; Matthew Barrett, Bank of Montreal chairman; and on and on. The celebrity quotient is also stellar. When they're in town, Tom and Nicole come and go through the kitchen, just like at Spago.
The draw is Prego's buzz and clubby feel, cultivated with brio by owner Michael Carlevale, who also runs the adjacent Enotecca wine bar and Black & Blue, a steak and fish restaurant-cum-cigar bar. The room is well appointed. Service is unceremonious yet discreet. The bar is first rate, the wine list, featuring more than 400 labels, has been lovingly compiled.
If you're outside the loop, though, you may not get Prego's allure. Toronto lawyer Philip Slayton likes to tell the story of meeting Allan Gotlieb, the lawyer and figurehead publisher of Saturday Night magazine, for lunch. Slayton arrived first and gave his name. He was ushered to restaurant Siberia, so far back he couldn't see the door. He asked the maitre d' to show Gotlieb to the table when he arrived. Upon hearing Gotlieb's name, she scooped up the menus and led him to a coveted window table. At Prego, it helps to be known. But if you belong there, you know that already. --Anne Kingston
Diva at the Met
645 Howe St.
Tel: (604) 602-7788
Lunch for four, with wine: $150
Diva opened on a high note just over a year ago and has been attracting standing-room-only crowds ever since. Although it's the official dining room of the newly refurbished Metropolitan Hotel, Diva hums louder than most hotel restaurants, especially at lunchtime, when the Howe Street stock jocks cross the road to refuel.
With its street-level bar and open-concept kitchen, the airy 141-seat room appeals to the less-than-buttoned-down tendencies of Vancouver's business crowd. In a city where ties are optional, it's not unusual at Diva to see four men in olo shirts and deck shoes hammering out the details of some megadollar VSE play. But no matter how casual the clientele, the service is as polished as Markian Olynyk's artful glass etchings. Maitre d' John Blakeley's irrepressible Gallic charm makes a lunch date feel like a homecoming.
In Vancouver, the corporate crowd seldom lingers over lunch; it's in by 1, out by 2, and to the business at hand by the time the menus have been collected. If drinks are ordered at all, it's usually wine, and often local: Diva's wine list champions several exclusive B.C. wineries such as Venturi-Schulze on Vancouver Island, and Blue Mountain, near Oliver in the province's interior.
The food, like the wine, comes from sources close to home. It's testimony to the calibre of chef Michael Noble's cuisine that Diva is a preferred eatery of such eminent Vancouver restaurateurs as John Bishop, of Bishop's, and Michel Jacob, of Le Crocodile. Lunch favourites include the chickpea fritter with green tomato gazpacho as a starter, and Noble's signature entr�e, smoked Alaskan black cod on artichoke and potato hash. Diva offers eternally health-conscious Vancouverites a wide choice of fish and vegetarian dishes, but a desperate carnivore can still find a juicy flank steak on the menu. --Julie Ovenell-Carter
La Chaumi�re
139 17th Ave. S.W.
Tel: (403) 228-5690;
fax: (403) 228-4448
Lunch for four, without wine: $95
To understand why La Chaumi�re is the premier business lunch restaurant in Calgary, you have to understand about the parking lot.
It's huge. It's free. It's easy. You can get to its massive expanse from either of the avenues that run to the north of the place or to the south. And that means, of course, that you can jump in your car in the business core of Calgary a few blocks north of La Chaumi�re, take a two-minute drive to 17th Avenue, park fast, eat fast and get back to work.
Lunching in Calgary is a quick and dirty affair. It is about duty, not about pleasure. It is common for the business crowd to allot exactly an hour for a high-powered luncheon meeting, including travelling time. The stories are legion here of major deals being struck over a 40-minute lunch. Expecting to linger for a couple of hours would be an affront.
It is for that reason that the elegant La Chaumi�re begins to fill up on the dot of noon. Only the laggards are still there at 1:30. A discreet word to any of the throngs of staff (obsequious yet familiar, an unsettling and peculiarly Calgary attitude), ensures that the platters of rich food arrive within minutes of ordering.
Alcohol is now so abandoned an aspect of the Calgary business lunch, one could get through an entire meal without ever catching sight of a wine bottle on one of La Chaumi�re's dozens of linen-clad tables, although the diligent diner may spot the odd single glass.
Calgary is, of course, famous for its beef, and La Chaumi�re offers some of the thickest, most exquisite cuts going. But when putting in a solid afternoon's work is a prime consideration, it's no surprise that the restaurant also offers a superb risotto with lobster sauce and impeccably grilled scallops, not to mention a full roster of pastas.
In addition to the high-ceilinged dining area, La Chaumi�re has solemn, nicely appointed private rooms, which are used to satisfy the endemic Calgary craving for privacy. --Alanna Mitchell
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Blue skies spotted
This is Sam Levin picking up the live blog as the rescues and flash flood warnings continue in Texas. The ongoing storm has caused a storage tank roof to collapse at ExxonMobil's large oil refining and chemical campus, the Houston Chronicle is reporting.
The damage in Baytown, a city just east of Houston, has affected the second-largest oil refinery in the country. The company acknowledged that the Harvey damage caused the release of hazardous pollutants in new regulatory filings with the Texas Commission on Environmental Quality, according to the Washington Post:
The company said in the filings that a floating roof covering a tank at ExxonMobil's Baytown oil refinery sank in heavy rains, dipping below the surface of oil or other material stored there and causing unusually high emissions, especially of volatile organic compounds, a category of regulated chemicals.
Dozens of offshore oil-and-gas platforms and rigs in the Gulf of Mexico have been evacuated, according to the Associated Press. Out of 737 manned platforms in the gulf, 102 have evacuated workers, the US government said in a statement on Tuesday.
Some FAQs on the link between Harvey and climate change.


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Our Precious Metals Guide
When deciding on the perfect design for your bespoke jewellery piece, it is useful to consider the precious metal that it will be made in. So, we have put together this handy Precious Metals Guide with information about different metal choices.
Form Bespoke Jewellers are experts in all the precious metals described in this guide. Our jewellers will happily prepare a selection of quotations for you with different metal options so you can ensure your bespoke jewellery piece fits your individual budget.
If you would like to talk to one of our jewellers about the precious metal options for your engagement ring, wedding ring, eternity ring or other jewellery piece, please call 0113 262 4064 or use our contact form.
A naturally white precious metal that will never tarnish. Platinum is appreciated for its natural beauty and durability. Deposits of platinum are concentrated to a few areas of the world (mainly South Africa and Russia), and its rarity is what makes it expensive.
Platinum is one of the densest and heaviest metals. To ensure its strength and workability it is 950 out of 1000 parts pure. Hence why it is hallmarked with the "950" mark.
Platinum continues to be one of the most popular choices here at Form Bespoke Jewellers for engagement and wedding rings as it retains its colour and strength over a long period.
A naturally white precious metal with a white lustre that does not tarnish and is very durable. Although palladium has only been recognised in the UK as a precious metal (requiring hallmark) since 2010, it is not a new metal. In fact, it has been used in jewellery since the 1800's. Palladium is the least dense of the platinum metals group and is found in only a few areas of the world, making it rare too.
To ensure its strength, palladium is 950 out of 1000 parts pure and is marked "950" by the Assay Office. Recent increases in platinum and gold prices has led to palladium growing in demand. We would not recommend palladium being worn next to platinum or gold as the metals have different densities.
White Gold
White gold is an alloy created using yellow gold as it does not occur naturally. To gain its white tone, the yellow gold is mixed with other white metals, which also add to its strength and workability. As with yellow gold, white gold is most popular in the UK in 18ct and 9ct and is hallmarked in the same way.
White gold is often a more affordable option to platinum. To ensure a brilliant white finish, white gold is finished with rhodium plating. In most cases, your jewellery may need to be re-plated over time to maintain its white colour. At Form Bespoke Jewellers, our 18ct white gold contains a high palladium alloy making the gold much whiter. We also offer a complimentary after care service where we clean, polish and re-plating your jewellery, completely free of charge!
Yellow Gold
Gold is a naturally yellow precious metal. Gold is mined in every continent except for Antarctica.
Its price changes on a daily basis. In its pure form (24ct), it is extremely soft and is therefore mixed with other metals such as copper. This helps to increase its strength and workability. The most popular carats in the UK are 18ct and 9ct. 18ct gold is made up of 750 out of 1000 parts pure gold (hallmarked "750"). 9ct is made up of 375 out of 1000 parts pure gold (hallmarked "375"). As 9ct gold has a greater content of other metals it is harder and less expensive than 18ct gold.
Rose Gold
Rose gold is an alloy of white gold and copper, and is growing in popularity for both wedding rings and engagement rings here at Form Bespoke Jewellers.
A typical 18ct rose gold alloy will contain 75% gold, 21% copper (and 4% silver), although casting companies may vary these ratios. In it's raw cast state rose gold is a yellow-y colour. However, once the polishing begins the warm red tones begin to come through. Rose gold has a similar durability to yellow gold and is similarly affordable.
As a great alternative to white gold, rose gold can be used to provide a more vintage look. In contrast, white metals are often considered to be a more contemporary option.
A naturally white precious metal with a brilliant white lustre. Common sources of silver are Peru, Mexico, China and Australia.
Silver is cheaper than gold, though still valuable and is frequently used in more artistically creative jewellery pieces. To ensure strength and workability silver is 925 out of 1000 parts pure and is marked "925" by the Assay Office. Silver does tarnish but is not as durable as other precious metals. Therefore we would not recommend its use for engagement or wedding rings.
Fairtrade gold
Here at Form Bespoke Jewellers, we also offer Fairtrade Gold. In fact we are Fairtrade Gold Ambassadors. You can read more about Fairtrade Gold, here…>
Precious metal finishing
All the above precious metals can be finished with a highly polished surface or a variety of brushed textures, as well as detail engraving which can further enhance your design.


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Members and guests are invited to join
- Fergus Linehan, Director of the Edinburgh International Festival
- Shona McCarthy, Chief Executive of the Edinburgh Festival Fringe Society
- Nick Barley, Director of the Edinburgh Book Festival
for a special evening where they will discuss what's in store for Festivals 2018.
Not to be missed!
£15 Members / £17 Guests
Including Wine & Canapés
Members should note that tickets must be purchased in advance at the Bar or via telephone to the Office. Thank you.


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I chatted with an agent about my current bill which went up suddenly without any notice. It looks like comcast just cannot get their act together to inform customers about changes to the bills. Chat with agent was really useless apart from the agent asking me to contact the customer loyalty/retention department. I tried calling the number I found but it didn't work. If this messages catches their eyes and I get response today itself then better else I am definitely kicking comcast out. I don't care if I am internet less for next few days until I get at&t or verizon.
*SHAME* on comcast for intentionally confusing your customers with these promotions.
I forgot to add that the reason I am so frustrated with comcast is that they intentionally make it so difficult for their customers and this is not the first time I have had to waste time fighting this with their customer care.
At least once, comcast CEO should really read their bill statement that they send out to customers. It correctly covers all the garbage except the relevant information it should tell customer about increase in rates for upcoming billing cycle or any clarity about existing bill.
Ironically they offer lower rate to new customer and existing customer has to suffer through this ordeal of sorting out bills. Shady business practice. No wonder why they won the worst customer service award. It amuzes me how they keep talking to press about improving their service and under the guise continue screwing customers.
Hello Neodeo,
I understand your concern regarding your billing increase. I have looked into this issue for you, and I have found the reason for the increase. You are currently in a promotion with a two year commitment. Starting this month, you have entered year two of the promotional rate. After year one, part of the promotional discount rolls off. The terms of the promotional discount, and the year two increase were clearly listed in the terms of the contract that was sent to your Comcast email at the time that you signed up. Please be aware that due to the commitment that you have agreed to, if you were to disconnect your service, you would be subject to early termination fees.
I was never sent any such contract. I don't know why you would send any information to something I am not being made aware of being form of communication (the so called comcast email). Still I just checked my account and there is email with any contract in that comcast email box either.
Besides, I looked around for this mysterious contract and it's a corrupted file. The comcast portal has this mysterious contract hidden somewhere on my account. i tried downloading it just now. All the copies that I downloaded, I cannot open them. pdf reader complains saying the file has been damaged.
On top of this, now I would really like to see where I was communicated about the 2 year contract. Please feel free to send me if you have any record of such communication.
One more question, why doens't your 4 page bill statement mention anything about this mystery about charges going up? Why do I have to keep begging for explanation?
Actually since you mention 2 year contract. Are you confusing premium channel 2 year contract with my regular internet/tv? Because if that is the case then I have all the documentation about it. It's only for the premium channels and not for regular internet/tv.
I do apologize. Upon further review, the contractual portion of your account is for the premium channels. The TV/internet portion of your bill is not under contract. The promotion that you are in, however, does work the same way as described above. You have recently entered into year 2 if the promotion, therefore part of the discount has rolled off. This promotion information still would have been emailed to you at the time of entering into the promotion. While this portion is not under contract, the premium channel section still is. Due to this, if you were to cancel services, you would still incur an early termination fee. I can, however, look to see if we have any promotions available to lower lower your price back down. I will put together some offers for you, and then send you a private message to discuss account details. I sincerely apologize again for the mix up. Thank you for your understanding.
No worries. I do not mean to vent out about the contract part. But I want to clear about my issues. All this angst is because of comcast's failure to be transparent with the customers. Actually forget about being transparent but comcast deliberately seems to be tricking customers with promotions' and contracts' spider net. It just doesn't stop. Unfortunately I don't think this is something one individual can fix for me.
However, my primary request right now is if you can retain me as a customer by tweaking around your offers when I know they are out there for new customers. But if not then I understand the consequences of breaking the premium channels contract and look for alternative. I have said this in the past too so I won't say this is the only time I am doing this. But this time I am running low on patience.
I was supposed to receive a message but I haven't received anything yet.
I am looking into your pricing now, and will be sending you a message momentarily. I have just returned to the office. Thank you for your patience.
I have not been receing reply to private messages. Should I expect any reply? Actually it's been 2 days and I haven't heard back. This is really poor customer service.
I apologize for the delay. I have not been in the office for the past two days.
I thought I will update this thread in case anyone is following it. And also I don't know if I can still have access to this after I discontinue my services.
It was a waste time to wait for the representative to offer any better option. Just too much confusion and no better alternative was proposed after going back and forth for days.
I wanted to discontinue service earlier but since the representative replied to my message I gave a second thought. But after it took so much time to figure out packages and on top of that there is whole lot of confusion. I think I am done with Comcast.
I have every reason to believe that comcast does this on purpose. Shame on Comcast they don't care about their existing customers. Also, it doesn't look like one off case. I see many people report similar problems with Comcast. No wonder Comcast has been bagging worst company awards.
I need to figure out how to stop the service now.
And yes this is *the solution*: fire Comcast.
Good morning, was following your tribulations with this ridiculous customer service-impaired company. Did someone finally get back to you or did they leave you hanging?
I just don't understand why a customer can't pick a package that fits in with their budget, sign an contract and have that payable amount for the next two (or whatever) years.
It seems to me that if I get penalized for breaking my contract by terminating services, then comcast should get penalized for breaking my contract by upping prices for NO APPARENT REASON. Or hidden reasons that you failed to read on page 125 of the 300 page small type contract that is corrupted when you download it.
I don't understand how they get away with this highway robbery.
@dalysT_L: The person above "ComcastElliot" contacted me through private message. I guess he/she is a Comcast employee. It took a while for the person to propose me any options. Besides the options were as confusing as it could be. Finally when I thought I would settle for one and requested it. I was told by ComcatsElliot that he/she couldn't push through. Then it was all over because that means again going back and forth to decide an option. That's what started again.
The reason I keep saying that there is every reason to believe that Comcast deliberately makes it difficult and confusing because even ComcastElliot was confused on various occassions.
The sheer fact that the option I was given couldn't even be pushed through and the person found out only after doing something to change my plan. This proves that their own staff can't seem to wrap their heads around their own packages.
The biggest pain point is that I have to go over this almost every year. I have been with Comcast for 5 years now. First year was alright and this craziness started with a surprise from second year. Which had to be sorted out. Since then it's like a yearly appraisal process at a job. I have to argue with them, they would keep telling how it is my fault to not keep track of changing charges. Many a times I had to give up because I just couldn't understand what was going on. And I would settle down by looking at the exact amount that I would pay every month and hoping that it remains the same. But surprises and this crazy process never stopped, not even a single year.
Comcast CEO and their employees should really be ashamed of themselves for working like this. When I say I am not the only one who has to suffer through this then it's not based on some random internet post. Pretty much everyone using Comcast in my social network has to go through this. I am yet to find someone who has been happy with Comcast and haven't had to do go through anything like this ever. The only reason most of us are with Comcast because there is no alternative it's a systematic ploy.
ComcastElliot immediately replied to my private message when I asked what the process is to get rid of Comcast. I appreciate the response but it sounds to me that for them getting rid of customer is easier than retaining a customer. I am sure ComcastElliot will be able to process the disconnect request in one single go as opposed to having to go back and forth on decided packages.
I think I will disconnect the services by visiting a local store. I am hoping they will not haunt me with surprise charges after I disconnect. I have read and heard of horror stories from people that even after months of disconnecting Comcast they were tortured and threatened by Comcast's recovery agents for charges which they didn't owe.
Sorry for a really long reply. But yes the rules apply to us not them. Apparently I was signed up for a premium channel package. I still have it's contract. Yes, luckily I was able to save a copy of it. The contract clearly says that I will be paying $2 a month for the package as long as I have some sort of television service from Comcast. If I terminte television services then I would have to pay penalty. Now this contract doesn't apply to Comcast and means nothing if they change my television services which were promised to me earlier.
This is exactly where I was lost with ComcastElliot. ComcastElliot would offer me a package without premium channels and tell me that I would loose my premium channels. Which I just don't understand because I have a contract for premium channels which clearly states that as long as I have television services, at least basic minimum, I will keep the premium channels. And now you are telling me that you wil take the channels even if I am retaining the television services. The contract is useless suddenly. I am not hung up on premium channels. As a matter of fact they were pushed down my throat as part of same crazy package negotiation process earlier and heaven and fairy tales were promised to me.
So I was approached by two young gentlemen at a Walmart that said they could get me a better deal with my service.
I listened and liked what I heard however, I told them I didn't want any term agreement and they told me all I have to do
is contact the retention dept. 1 month before the promotion ends and tell them you want to stay with the same pricing for your service.
Well it's a month before the anniversary date of my signup so I called the retention dept. and did what these Comcast associates
told me to do and the agent told me that no they don't retain the pricing for when a promotion ends.
So this is how much you can trust a Comcast Associate out there in the field selling services.
When the price for my service spikes way up I will disconnect the service straight away and my reoccurring payment will go
to another service.
Just be honest and you will have your loyalty.
Hi scmed,
I can understand why this would be frustrating. I'd like to help review your account and the options available to you to see how we can fix this.
To protect the privacy of your account, please send me a private message verifying the first and last name of the account holder, and the street address associated with your services, or the first and last name of the account holder and full account number.
To send a private message click on my name "ComcastChe", then click private message me.
I always have the same problem every 1 to 2 years. They never give a warning the month before and "boom" the price jumps up. Been a customer since 1993 and comcast could care less. I used to be able to use these forums and customer service lines but they don't have authority to give discounts like they used to. They only tell you the current promotions and you just get the runaround and you end up wasting your time. I found this out the hard way and they should pay me for all the wasted time I ended up using for "NOTHING".
I guess the only chance nowadays is to call the "retention" department and hope you get someone who actually is willing to help you.


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Disgust at Canadian Evacuee Response...
Oh my.
Just finished watching the CBC news report, recapping the news of the beginning of the evacuation of canadian folks from Lebanon. I still can't get over the shock, anger and utter disbelief - I am utterly rocked. The evacuees complaining, fighting with each other, fighting about not enough bathrooms, about being hot and not having enough water. About having to wait. About cramped quarters. About not being able to think the same about Canada, that Canada has let them down. At what point did these folks completely lose their perspective on where they were, what was going on, and what needed to happen to get them back to safety?
People: NEWS FLASH. You vacationed in a war zone. You weren't at Sandals Jamaica. Bombs fall, countries attack each other, and now the Canadian government is saving your sorry, complaining ass. Please, how about a bit of appreciation? How about some sort of thanks that your government is going above and beyond to get you OUT of a WAR ZONE?
One interesting point of note: all the evacuees are carrying ALL their luggage. Are yoiu kidding me right now? It's not like you missed a connecting plane in Chicago, and are waiting for the next plane. You are in the middle of a WAR. Leave your bloody gap sweatshirt behind. If all those people waiting in line left all but their minimal essentials, imagine how many more folks could fit onto the boat/plane? There is no doubt that humanity's sanity is in decline. Not to be missed, 2 in 5 evacuees aren't even citizens of Canada, they are Lebanese folks, born and living in Lebanon, and yet, Canada is accepting refugees as well as supporting the evacuation of canadian "citizens". YAY CANADA!
I just can't get over the lack of maturity, the lack of appreciation, the lack of decency, from these people who call themselves canadians.
Technorati Tags: Canadian Lebanon Evacuation


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Vintage Boxed N-Gauge Fleischmann piccolo Model 8055 DRB 4-Wheel Freight/ Baggage/ Post Coach
For all Model Railway/ Railroad enthusiasts and collectors: this is a really nice example of a Vintage Boxed N Gauge Fleischmann piccolo Model 8055 Baggage Coach. It was bought in the 1970's from 'Beatties': a department store in West Yorkshire, UK.
The N Gauge Fleischmann piccolo Model 8055 is boxed in a typical vintage Fleischmann plastic box. The box is in 'used' condition, with scuffs in the plastic.
The coach is in excellent visible condition and has had very little use. All couplings are intact.
- DRG four wheel baggage coach 049 271 Nürnberg Ausbach
- Fleischmann Piccolo Made in Germany (on the base)
- Dark green
- 1970's
- N -Gauge
- Box condition: Clear plastic box lid and base, with plastic and cardboard inserts: scuffs
- Not tested
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CancerBlast - not your ordinary concert
Photo - Donna Kroeger
Bridge Brass is very excited to participate in a very special concert to be presented April 13, 2019. A newly formed Society, the Songs For Hope Society has been founded for the purpose of, among other things, using the medium of music to inspire philanthropy in support of local research dedicated to treatments for cancer . Proceeds will be fully directed to the research work on cancer currently being pursued at the University of Lethbridge.
The format of this unique event is to present the performance of a wide range of brass musicians and offer a different kind of opportunity for everyone to donate or support the performance event with all proceeds going to the University research department working on cancer cures. Musicians include faculty, Conservatory, L.S.O. and many other brass talents.
Bridge Brass and a larger brass ensemble will share the stage with vocalist Anna McBryan and our special guest , Canadian Brass, alum, and special guest trumpet virtuoso, Jens Lindemann.
This event has been modeled after the highly successful U.S. fundraising event CancerBlows under the leadership of cancer fighter, Ryan Anthony. Ryan is also a former Canadian Brass member, where he and Jens Lindemann spent many years together . They continue to collaborate musically and since 2014, in support of this type of initiative. In 2018 Ken and Don met in San Antonio with Jens and Ryan. With Jens on board to perform and with Ryan's blessing we are permitted to model our local fundraising event after CancerBlows . The newly formed non-profit organization Songs For Hope Society has named it CancerBlast 2019.
Both CancerBlast and CancerBlows are musical performance events dedicated to brass players 'blasting' cancer off the map.
Online tickets and opportunities to donate will be underway at the end of February 2019.
We are grateful to the many brass musicians donors and others getting on board with this concert event.
If you have been touched by cancer in some way - this is an evening for you to help do something about 'the cure'.


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Holloway Ladies Trance Pant Cheer 229310-C
Click Image for Gallery
Perfect for cheerleading! . Stealth-Tec fabric acts like a knit but performs like a woven . Medium weight polyester fabric has a soft, textured diamond surface and sheds rain while protecting the elements . Wind and water-resistant protection with zero noise . Elasticized drawstring waist . Easy-entry side pockets . Open bottom hems with zippers. Size Chart
Limited quantities.


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This is the first of two reenactments of George Washington's daring 1776 Christmas Day crossing of the Delaware River and defeat of the Hessians in Trenton is considered a turning point in the Revolutionary War. Join fellow citizens from around the country on for a Bucks County tradition featuring several hundred reenactors clad in Continental military dress and George Washington himself. Find out more details here.
Back to All Events
Earlier Event: December 7Musconetcong Watershed Association Anniversary Dinner, Washington, NJ
Later Event: December 11Watershed Stormwater Conference, Pennington, NJ


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Some people often say creating a vision for your life is a waste of time. Some even say, "Why create a life vision if you can't achieve what you want?"
For me, this is limited thinking! We can achieve whatever we want. All we need to do is want it enough and put the people around us who can help us go there!
Hellen Keller, one of the most successful deaf-blind people once said, "What would be worse than being born blind?" Her answer: "To have sight, without vision."
Without vision, you live a life without control. By focusing your time and energy on things that are not in-line with your dreams, you will not move where you want to go. By repeating mistakes over and over again, you end up living a life stuck in hopelessness, regret, fulfillment whilst passing time without happiness and personal success.
Achieving your goals and dreams is created by living a clear life vision. A vision that fulfills you to become the very best you can be.
A life vision is like a compass. It guides you where you want to go. It helps you make the best choices and actions to achieve what you want. It is your map and guide.
Let me help you discover what you want and how to get it. Let's get you and your business moving in the direction you want.
Like what you're reading? CALL me now at +61 414-278-344
Don't forget to share it with your friends.
All content ©Jennie Gorman. All rights reserved. Unauthorized copying or reproduction of content without the express consent of the copyright holder violates Australian law. Please contact us here if you wish to reproduce content for your website, magazine or other media source.


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Goochland County is a predominately rural community located on the western edge of the Greater Richmond Area. The county is peacefully found just outside the city of Richmond to provide the convenience of urban amenities without the headaches. With picturesque countryside rolling for miles, Goochland offers the perfect rustic escape.
Goochland is 289 square miles in area. The county is located 13 miles west of Richmond, the capitol of Virginia and 25 miles southeast of Charlottesville, Virginia. The James River flows through the length of Goochland, forming the southern boundary.
(804) 921-7406
2044 John Rolfe Pkwy, Henrico, VA 23238
Virginia Real Estate Agents


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El Conquistador Resort & Las Casitas Village, a Waldorf Astoria Resort Receives 2013 Spafinder Wellness 365™ Readers' Choice Award
Fajardo, Puerto Rico - El Conquistador Resort & Las Casitas Village, A Waldorf Astoria Resort has been selected to receive a prestigious 2013 Spafinder Wellness 365 Readers' Choice Category Award. The expansive Waldorf Astoria Spa at El Conquistador Resort which features everything from week-long Wellness Retreats to Paddleboard Yoga at the resort's private Palomino Island was named among voters' Favorite Spa for Yoga in the annual wellness awards. Winners of the prestigious awards are determined by thousands of consumers and travel agents who vote in the poll annually.
"We are honored to be awarded a "Favorite Spa for Yoga" by Spafinder and thank them for the continuous support and recognition of our ongoing efforts to introduce cutting-edge wellness and yoga programming," said Jennifer Findlay, Spa Director of the Waldorf Astoria Spa at El Conquistador Resort & Las Casitas Village. "In the past year, our partnership with Spafinder has been integral in the successful introduction of our new Spa Wellness Retreats, Private Palomino Island Paddle Board Yoga, Candlelight Labyrinth Meditation Walks, and so much more."
The resorts' Waldorf Astoria Spa is a three-story sea front facing spa, set amidst verdant landscaping in the Island of Enchantment. The 26,000 square foot spa features two double rooms, 15 dry rooms, five wet rooms, five facial rooms, full service Edouard de Paris salon and retail boutique offering a mindful selection of lifestyle products and gift items to ensure the experience continues well beyond the visit. It offers a streamlined treatment menu thoughtfully shaped with a conscious commitment to the local environment and global traditions.
Every year the Spafinder Readers' Choice Awards name the top hotel, destination or resort spas across 44 countries and regions as well as the top 10 spas and wellness locations in 26 unique classifications, from best beach spas to best for families to best fitness and wellness programs. This is the first year awards were presented to fitness, yoga, and nutrition locations and programs, in addition to spas. The 2013 Awards attracted an unprecedented level of participation, providing the most comprehensive assessment of the global spa and wellness market available.
Originally posted: November 2013. Source


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The School of Automotive Know-how at Bharath University was began in the yr 2003 and was offering a four 12 months (undergraduate Programme () in Automobile Engineering for college kids of upper secondary training is being offered. In 1890, Emile Levassor and Armand Peugeot of France began producing vehicles with Daimler engines and so laid the foundation of the automobile business in France. You are probably paying interest on not solely the purchase of the automobile but in addition the insurance, the guarantee and some other additional objects that the vendor talked you into at the level of sale. An automobile powered by an Otto gasoline engine was inbuilt Mannheim , Germany by Karl Benz in 1885 and granted a patent in January of the following 12 months beneath the auspices of his major company, Benz & Cie.
Two years later, in 1902, a brand new mannequin DMG automobile was produced and the model was named Mercedes after the Might Bach engine which generated 35 hp. Could Bach stop DMG shortly thereafter and opened a enterprise of his own. Specific manufacturers of automobiles held totally different ranges of status, and a few grew to become extra desirable than others. Daimler and Maybach based Daimler Motoren Gesellschaft (DMG) in Cannstatt in 1890, and offered their first automobile in 1892 below the model name, Daimler. Before Ford, the automobile was a luxurious primarily for the rich who was small in quantity however had unlimited wealth. The chassis is the framework to which the varied components of the automobile are mounted.
The first production of automobiles was by Karl Benz in 1888 in Germany and, under license from Benz, in France by Emile Roger There were numerous others, including tricycle builders Rudolf Egg , Edward Butler , and Léon Bollée 7 :p.20-23 Bollée, utilizing a 650 cc (forty cu in ) engine of his personal design, enabled his driver, Jamin, to common forty five kilometres per hour (28.0 mph) in the 1897 Paris-Tourville rally.
Kiichiro Toyoda's decision to take Toyoda Loom Works into automobile manufacturing would create what would finally develop into Toyota Motor Company , the largest automobile manufacturer on the earth. And there for the reason that automobile trade advanced and developed and in the present day we acquired the best vehicles ever we now have thought of.
A major change in automobile design since World Battle II was the introduction of ponton fashion, during which operating boards were eradicated and fenders have been integrated into the physique. Inform your insurance company of the accident, though you think you might not be liable. Dad and mom complained that automobiles undercut their authority by transferring courtship from the lounge into the rumble seat; police complained that getaway automobiles made it harder to catch crooks. The mass production of automobiles that followed, and the later creation of highways linking cities to suburbs and region to area, remodeled American panorama and society. The following is a listing of the 10 greatest traditional American automobiles – they usually had been all made in America, not another nation reminiscent of Japan, Korea or Italy. For more details about Nationwide inexpensive automotive insurance coverage call 1-877-IN YOUR FACET, 1-877-669-6877.