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Besides all the fictional private eye radio serials over the years, there were also dramatic series devoted to the real thing. Series such as Gang Busters and Dragnet focused on the lives of the cop. In 1929, there was a radio series that began over CBS that was based on one of the bigger pulp magazines of the day –… (more…)
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Hi RMs, Qt4.4rc1 was released. I planned to upload this release to unstable. At the moment, we introduced in upcoming 4.4~rc1-1, a libqt4-core transitional package. IMHO, I'll go for proposal 2: introduce a libqt4-core transitional package and ignoring abi changes, as it actually is a abi revert. Could you ACK or put on hold this plan ? cheers, Fathi
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subset: commoncrawl


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Shut Up And Take Our Gil!
This custom "Phoenix" Lightning figure by Eric Scarecrow is banaynays.
From the artist:
Final Fantasy is one of my favorite RPGs to play when I have the time. I couldn't resist repainting one of Square-Enix's figs based on one of my favorite characters from the series. The colorway is something I had fun with.
No word on when this will be up for grabs, but Erick says that a print will be available along with it. We'll update this post as soon as we have some more info.
Check it: More Erick Scarecrow toys
Buy: Final Fantasy Play Arts figures


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Audio Clips
KU-Missouri basketball
Reader poll
Online chat
Photo Gallery
KU vs. Missouri
KU basketball tweets
Get all the latest KU basketball reports
Reader poll
FINAL: KU defeats MU, 77-56
Wow, Tyshawn Taylor has looked great in the second half of this game. At the end of the shot clock, he spins in the lane before putting in a fallaway jumper. He's a perfect 5-for-5 after starting the game 0-for-8.
Xavier Henry is knocked to the floor on a foul. The MU fans cheer. Guess if you can't beat 'em, beat 'em up?
Elijah Johnson misses a three, but Robinson is there for the rebound and stickback to put in KU's final points.
KU closes out an impressive 77-56 victory.
KU 61/MU 42 — 7:39 left in second half
KU breaks MU's press, and Xavier Henry uses an aggressve move to take advantage on the other end. He draws contact, putting in a layup while drawing a blocking foul. He also adds the free throw.
Aldrich with a big block inside, and it leads to a runout for KU. Collins beats two Tigers down the court, throwing in a quick layup to extend KU's lead back to 11.
Reed swishes a three for KU, then turns to Tiller and barks something at him. You can tell Reed gets a little bit more pumped to play MU as a Kansas kid.
Taylor comes away with a defensive rebound, and he leads the break. He makes a great decision in transition, kicking out to the hot hand Reed for another three that swishes through. Reed is pumped, thumping his chest twice with his fist before MU calls timeout. Suddenly, KU has rebuilt a 15-point lead and sucked a lot of life out of the arena.
After starting 0-for-8, Taylor finally gets his first shot to go in, putting in a shot off the glass. Reed comes away with a defensive rebound, and he throws ahead to Taylor for another layup. Reed is having perhaps his best game of the year with 11 points and four rebounds.
KU 46/MU 40 — 11:45 left in second half
Collins misses two free throws. KU needed those.
Markieff Morris misses a shot inside, and Keith Ramsey puts a short jumper in on the other end to cut KU's lead to nine.
Morningstar loses the ball in the lane, and that's another turnover for KU. Once again, MU gets points on the run, as English is fouled on his way to the rim. He makes two free throws, and MU's fans crank up the noise level down only seven.
MU is starting to rack up the team fouls with its aggressive play. Two quick whistles, and the Tigers are up to five this half.
Morningstar with another turnover, dropping the ball out of bounds in the backcourt. Self is furious. It looked like Morningstar wasn't sure if he could pick up the ball in the backcourt when, in fact, he could. The fans let Morningstar have it, chanting, "D-U-I. D-U-I."
Tiller drives into the lane, putting it in for two with a foul. He completes the three-point play, and MU has a 10-0 run.
Collins is fouled, and he hits two free throws to break KU's drought. Perhaps more importantly, KU will be in the bonus the rest of the way.
Hustling for a rebound, Marcus Morris bangs his head hard into the scorer's table — so hard the scorer's table gives way a few feet. Play is stopped for him (predictably, the MU fans boo), and Marcus lays motionless for a few minutes while trainers attend to him. Even when he starts to get up, some MU fans clap, but others continue to boo. He finally gets to his feet and walks off on his own power to a mix of cheers and boos, but I don't think we'll see him back in this one. The trainers take him straight to the locker room.
KU 44/MU 33 — 15:57 left in second half
Aldrich makes it look easy on the first possession of the second half, catching it in the post, turning and putting in the short shot.
English follows with an open three for MU. The Tigers immediately press, and Taylor turns it over out of bounds after getting double-teamed in the backcourt. Zaire Taylor follows with a mid-range floater, and MU's fans have reason to get back into this game.
Two more turnovers by KU, one from Collins and one from Marcus. That's three straight empty possessions for KU. Not a good start to the second half offensively.
Taylor misses a jumper, but Aldrich is there to slam home the rebound. He hangs on the rim a few seconds to avoid an MU defender below him. The MU fans clamor for a technical foul but don't get one.
Marcus Morris with another turnover, and Tiller finishes with a fast-break layup. Timeout KU, which has started the second half with four turnovers in the first 3:59. The Jayhawks had just seven turnovers in the first half.
KU scoring — Marcus Morris 10 (5-for-6 shooting), Collins 8 (3-for-4 shooting), Markieff Morris 6 (3-for-3 shooting), Aldrich 5, Reed 5, Morningstar 2, X. Henry 2, Robinson 2.
KU was 17-for-34 from the floor (50 percent), 3-for-7 from three (42.9 percent) and 3-for-4 from the free-throw line (75 percent).
MU was 11-for-32 from the floor (34.4 percent), 1-for-11 from three (9.1 percent) and 1-for-3 from the free-throw line (33.3 percent).
KU out-rebounded MU, 25-15, in the first half. KU had seven first-half turnovers, while MU had six.
Halftime thoughts
• Two stats scream at me in the first half. No. 1 is the three-point shooting, where MU is just 1-for-11. The Tigers have missed plenty of open looks, too. No. 2, is turnovers, as KU has just seven giveaways. Those were two of the biggest keys coming into this one, and MU hasn't capitalized in either area.
• Once again, KU is dominating the boards with a 10-rebound advantage. I'm sure Self would have taken that spread had you offered it to him before the game.
• Remember, MU came back from a 14-point halftime deficit to win last year. I wouldn't count them out of this game just yet.
• It's pretty amazing how well KU can play even when some of its best players don't play or shoot well. Xavier Henry and Tyshawn Taylor combine to go 1-for-11 in the first half, and KU still leads by 16. So many teams in the tournament will have to have their best players play well. KU doesn't necessarily need that to win.
KU 40/MU 24 — Halftime
Xavier Henry pulls down and offensive rebound and puts it back in for KU. Marcus Morris follows with a drive and tough layup off the glass.
Markieff Morris has checked back in for KU. Looks like he's OK.
KU's offense is really clicking now. Collins — who had shot just once all half — buries a three, and MU calls timeout.
The Jayhawks are one of the best teams I've ever seen at executing and getting two-for-ones at the end of the half. After getting possession with a minute left, Self motions for his team to hurry, and Collins buries a quick three. KU, once again, will have the last possession.
The execution pays off. Taylor gets a steal late in the shot clock for MU, and he's able to bat the ball ahead to Collins, who puts in a layup with three seconds left.
Collins scores the last eight points of the half for KU, and the Jayhawks end the half on a 16-0 run.
KU leads, 40-24, at the break.
KU 26/MU 24 — 3:20 left in 1st half
The public address announcer keeps calling Markieff Morris, "Markrieff Morris". Kind of a weird pronunciation.
After seeing his brother take over the scoring load for KU, Marcus Morris does the same. Marcus puts in two short shots inside, then buries a two with his foot on the three-point line. He holds his follow-through for a few extra seconds, and MU calls timeout down, 24-20.
Markieff Morris stays down on the court with an injury (maybe to his foot?). We'll see if he checks back in this game.
Morningstar with an offensive rebound, and he puts in a fadeaway on the baseline. KU starting to pull away on the boards, 18-13.
MU 19/KU 18 — 7:16 left in 1st half
KU finds some success inside the paint, as Markieff Morris puts in consecutive baskets. The Jayhawks have a huge edge in there if they can get the ball to their bigs.
Reed misses a three, but Markieff is there once again for the rebound and stickback. That's a 6-0 run for Markieff himself.
KU has pulled closer with lots of help from MU. The Tigers have missed three straight open threes.
KU is on the run, but Collins dribbles the ball off his foot, which results in a turnover. Bowers dunks it on the other end, and Collins' struggles to be productive have continued in this game.
Thomas Robinson has checked in, and he comes out offensively with an NBA-like spin move around a defender to get a clear layup. Robinson has always showed those kinds of flashes of greatness.
MU 17/KU 10 — 11:30 left in 1st half
Bowers gets a tip-in for two on the offensive glass. The next possession, he fights for another offensive rebound. MU is more than holding its own on the boards so far.
Sherron Colins falls down defensively, and Self motions for him to get up. Collins is late doing that, and J.T. Tiller puts in a jumper over him. Self calls timeout and checks in Tyrel Reed for Collins.
Marcus Morris ends the KU drought with a layup, but English follows with another three and Marcus Denmon hits a jumper. The crowd is going crazy here, already sensing that the Tigers are playing well enough to pull the upset.
KU 5/MU 4 — 15:30 left in 1st half
Laurence Bowers sinks a long two for the first points of the game. Once again, KU is late getting out to a shooter near the perimeter.
After turning it over on KU's first possession, Cole Aldrich responds with a dunk and foul. He completes the three-point play with the free throw.
Kim English misses a long three, Better defense there by KU.
Marcus Morris takes at least four steps on a move to the rim, and he's called for a travel. Two turnovers already for KU.
Aldrich misses a shot, but he tips in the follow. The big man is too eager on the defensive end, though, getting a reach-in whistle. KU coach Bill Self makes the quick substitution to get Markieff Morris into the game.
12:37 p.m.
Our pregame chat is open. I'll be talking there until gametime.
Just a reminder to use the "Submit a question" link to post a score prediction, to submit a comment or to ask a question.
Today's random question: Did you think the Antlers' prank on Tyshawn Taylor was funny or mean?
12 p.m.
Welcome back to the Newell Post Live, coming to you from spacious Mizzou Arena in Columbia, Mo., where the second-ranked Kansas Jayhawks are getting set to take on the Missouri Tigers.
After nearly getting run off the road by J.T. Tiller's red truck in the parking lot, we have arrived safely in the arena. KU's players are trickling onto the court for warmups, and they are all being greeted warmly with, as you'd expect, a round of boos from the Missouri students gathered here.
I actually always enjoy when KU matches up with Mizzou because I know that there will be great pregame analysis over at the MU fan site Rock M Nation.
Friend of the blog Bill Connelly once again provided an extensive and interesting statistical breakdown of the Jayhawks. Yeah, there's a twinge of homerism you'll have to deal with, but it's worth it to read the statistical breakdown he's done.
Perhaps the most interesting I found is his breakdown of KU's adjusted game score per minute statistic, which attempts to illustrate the complete performance of a player over the course of the season. In that statistic, Collins is fifth among KU's regulars (behind Cole Aldrich, Marcus Morris, Xavier Henry and Markieff Morris). I think this once again says what most of us have suspected for a while: Collins has received a lot of deserved praise, but because of his recent slump and poor shot selection, he hasn't had nearly the positive value to the team as he did earlier in the year and perhaps last year as well.
Also, Ross Taylor compiled two pregame, 10-minute podcasts that you still have time to check out. One of those interviews features yours truly, so it's obviously the best breakdown of the game that is available on the Internet (I'm joking of course).
Be sure to check out those links and also interact with our features on the left side of this page. We have a poll up, and also be sure to use the hashtag #kubball to have your Tweets appear in our grid.
Copyright 2018 The Lawrence Journal-World. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. We strive to uphold our values for every story published.


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• Box score | Photos from Rangers Ballpark
ARLINGTON — Someday if he's not careful, Jordan Lyles is going to wake up and be a graying, wrinkling 21-year-old and still be without a major league win.
OK, Lyles is young and has plenty of wins in his future, but as he opens his career with good nights and bad nights, he's getting no help on the good nights from baseball's most volatile bullpen.
Tuesday at Rangers Ballpark was one of those nights. Lyles' potential first win didn't last more than one batter after he departed with a one-run lead. Josh Hamilton tied the game with a home run off reliever Sergio Escalona in the eighth, and Mitch Moreland hit an upper-deck homer on the first pitch of the bottom of the 11th off Enerio Del Rosario to give the Rangers a 5-4 win.
Blown save No. 15
It was the Astros' league-leading 15th blown save of the season in 25 chances and dropped them to 27-48 — the 21 games under .500 being the low point since 2007.
"Comes down to winning games, really," said Lyles, whose team is 1-4 in his starts despite his 4.20 ERA. "I could care less about quality starts. If we win, I don't care what kind of outing I have, really."
After Lyles left seven innings and three earned runs into his fifth career start nursing a 4-3 lead, manager Brad Mills began beating a steady path to the mound.
After Escalona was one, spun and done to begin the eighth, Mills called on righty Fernando Rodriguez to face the three righties in the middle of the Rangers' order, retiring Adrian Beltre but giving up an infield single to Michael Young and hitting Nelson Cruz with a pitch.
Lefty Fernando Abad entered to get a pop out from lefty Moreland, and he became the third pitcher burned that inning when Del Rosario entered and retired righthanded pinch hitter Yorvit Torrealba on a liner to short.
With the bullpen thinned from the revolving-door eighth, Del Rosario took the mound for a fourth time in the 11th, as he was the go-to long man. Four hundred twenty-two feet later and with a storm closing in, it was time to say goodnight.
"The reason we stayed with Enerio … is because he's had some days' rest and he was going to be our long guy," Mills said. "We knew that going in, and so we felt we need to have to do what we did to try to keep the team there where it was in the eighth inning."
Top of the order shines
Keyed by Jason Bourgeois, who set the table despite cramping and possible dehydration, and paced by Michael Bourn and Jeff Keppinger, who each drove in a pair of runs, the Astros stayed a step ahead of the Rangers even with Lyles surrendering early homers to Young and Cruz.
Staked to a two-run lead in the seventh, Lyles gave up a single just past Clint Barmes, an Endy Chavez RBI triple and a walk to Ian Kinsler but fanned Elvis Andrus to strike out the side and preserve the lead. At least momentarily.
The Rangers showed power, hitting four home runs; the Astros went an eighth straight game without one.
"It's a great lineup — by far the best I've seen," Lyles said.
The lineup has feasted on the Astros of late, winning 12 of the past 14 meetings to take the edge in the Lone Star Series to 35-27. The combined score: Rangers 84, Astros 43.
The result in the suddenly lopsided series was through no fault of the top of the order — Bourgeois and Bourn both had three hits before the Astros' bullpen door opened for the first time. But beyond those and Keppinger's three hits in the No. 3 spot, the Astros did little and had little to show for their night.


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A reader writes: I recently broke up with my boyfriend, Ryan, of five years. We had been having issues with me wanting him to make a commitment, i.e. get married, and him feeling like he wasn't ready. He says he feels like I'm the one he wants to be with and marry, but that he's just not ready yet. I feel like we're almost 30 and if he doesn't know after five years, then what was the point of us continuing the relationship? It doesn't help that all my friends are married, and all of his friends act like they are still in college with no commitments whatsoever. I like to go out and have a good time, but I don't want to rage every weekend.
We decided to take a break from being around each other, but he keeps telling me that he just needs time, and that he doesn't want to be with anyone else. Well, if he doesn't want to be with anyone else, then why won't he just make the commitment? We still talk to each other every day and he is one of my best friends, but we don't have a physical relationship anymore at all. Technically,we are each single, but I don't want to do anything to jeopardize our relationship if we do get back together by dating other people. On the other hand, I don't want to sit around waiting for him if he changes his mind and decides I'm not the one for him.
Part of me just wants to just cut off all contact, get over it, and find someone who thinks I'm worth marrying. Another part of me is saying I've put in so much time and energy into this relationship, and that sometimes people do need time apart to realize what it is they're missing and maybe he'll come around. I have had some issues with anxiety and I can be very difficult to deal with and I have a hard time believing that someone else out there will understand me as well as Ryan and/or put up with my quirks. I am usually a very confident woman but for some reason, I can't seem to let this relationship go just yet.
Amanda: You ask, " I feel like we're almost 30 and if he doesn't know after five years, then what was the point of us continuing the relationship?" and I have to ask: What is the point of continuing this talking everyday, no physical intimacy, feeling unsure of where this is going, and listening to him tell you he needs time? Sounds torturous — and no wonder you have all of this conflict going on in your heart and mind — you're talking to him and allowing him to muddle your feelings.
Joe: This guy is an a **hole. If you are going to break up with someone, at least be man enough to make it a clean break without sending confusing signals and being so pathetic as to drag the ex along like a security blanket. He is using your availability as a crutch during what should be a difficult time for him. You are making it easier by being so available. Sad, particularly when there is a strong chance he is testing the waters outside your fractured relationship.
Amanda: Truth. He's in the power seat. And, giving someone all the power does not a relationship or marriage make. Also, putting marriage completely aside — since I don't think it's probable you'll go from a breakup to an engagement — this relationship/breakup needs a clean break. He can't possibly know what he is missing if you're talking every day.
Joe: Exactly. And one more thing. Time invested is not a requirement to stay one day longer in a relationship you are unhappy with; unless you are married, then you need to at least try. But in this situation, you need to sever communication, block the phone number, defriend him on Facebook and get used to life without him. This dude doesn't seem to deserve your attention. What is being gained by you talking to him besides torment and a one bedroom suite in your own personal hell? By the way, if your ex boyfriend is "one of your best friends," you need to make new friends.
Amanda: It'll be hard the first couple days, but as cliche as it may be — time does heal. And, to get even more cliche on you — if you find yourselves back together after…it was meant to be.


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Having your home broken into is completely violating. Burglars don't just steal your stuff; they steal your peace of mind. While this is the sort of thing you think will never happen to you, it's worth the time and effort to make sure you're not a target. Below are five ways you can help secure your home against a break-in.
1. Use Landscaping As A Barrier
Purposefully place plants in spots that create a natural barrier to your home. Plant thorny rose bushes in front of bedroom windows and remove overgrown shrubs that provide coverage for criminals. Also, trim back any tree branches that might make an open upstairs window accessible. Continue reading


text: On Friday 20 September 2002 7:33 pm, Amir Tal wrote: > On Friday 20 September 2002 21:26, Alan Chandler wrote: > > Can someone explain how ide-scsi gets loaded? > > > > I have done grep -r ide-scsi * on /etc and its not reported (and > > therefore in particular /etc/modules or /etc/modutils have no reference > > to it). ... > make sure there is no entry for it in /etc/modules.conf. I already said I could find no entry there:-( > also check that its not preloading in lilo (should look something like : > append = "hdd=ide-scsi") Nothing in /etc/lilo.conf either (thats why I did a grep on all of etc - I figured at least one of the config files must load it - but nothing.) -- Alan Chandler firstname.lastname@example.com


text: Do you have wrist or elbow pain from taking too many selfies? (Or texting or using your ipad?) You may have a "new" type of Tech Injury, many are starting to call "Selfie Elbow" – Only this isn't truly a new condition, it's just the repetitive actions causing it that are new. (It's likely either Golfer's or Tennis Elbow) – And we can treat that here at Body In Balance! (If you're in the Marin / S.F. Bay Area)


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Yay! Totsy.com is hosting a bunch of shoe blowout sales, including a Toddler Boot Blowout sale! Just head on over to Totsy.com to score various shoes and boots for up to 90% off! Even better, if you are new to Totsy (just sign up for an account here), you will snag FREE Shipping (no minimum!), which will automatically be applied to your first order. Or if you are an existing member, you can score FREE shipping on orders over $75.
To find the toddler boots quickly, sign up for an account here, then click on the "Shop by Category" tab at the top and choose shoes. Now just scroll down until you see the "Blowout Toddler Boots", then click "View All". Note that sizes and styles are selling out fast, so you'll want to browse around quickly.
Here are a few bargains I spotted in the blowout sales…
There are lots more bargains in their blowout sales, so head on over here to browse around! Then be sure to come back to let us know about the great deals you're able to score!
(Thanks, Rebekah!)


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We're glad to see the state's health department probing medical marijuana referrals to see whether they are on the up and up.
Ensuring Colorado has a clean system will help ward off federal enforcement action that has been so controversial.
And despite what those who favor broader legalization of marijuana might think, a closely regulated system probably would help their cause with voters who are on the fence about making pot legal.
Last week, the Colorado Department of Public Health and Environment issued a statement saying the department would be taking a closer look at medical marijuana registry applications from certain physicians.
The reason, according to the news release, is that the agency had received information from law enforcement about doctor certification forms that potentially were fraudulent.
Initially, about 2,600 applications received in September and October were delayed, with an additional 1,600 held back since then.
The core allegation is that people seeking marijuana for medical purposes were being seen by someone other than a doctor.
A voter-approved amendment to the state constitution and a subsequent law passed by the legislature clearly spell out that those seeking medical marijuana cards must be examined by a doctor.
The doctor must certify that a patient has a debilitating medical condition, and must have a relationship with the patient that would include an exam, creation of records and an offer of a follow-up appointment.
We're glad to see the department embracing its watchdog role when it comes to the medical marijuana registry.
Ensuring applicants are following the rules will be a step toward tightening up a system that has long been suspected of providing legal cover for those who just want to smoke marijuana — not those who are truly sick or in severe pain.
Such a clamp-down would give law enforcement officers at the federal level reason to look elsewhere for problems.
Marijuana possession and use remains illegal at the federal level. However, as U.S. Attorney General Eric Holder has repeatedly said, it is not a priority for the Department of Justice to pursue those who follow state medical marijuana rules in using the drug.
In a recent exchange with U.S. Rep. Jared Polis, D-Boulder, Holder reiterated that position.
It is incumbent upon those seeking medical marijuana registry cards to make sure they qualify, and that includes being seen by a real doctor.
When the legislature passed a law tightening up the definition of a doctor-patient relationship for purposes of medical marijuana cards, we had hoped it would cut down on the number of fraudulent applications. We're glad to see that process is under way.


text: On Sun, 11 Oct 1998, Markus Illenseer wrote: >To clarify your accident: > Which pkg_add did you use? The one that came with 1.3.2 or the one >which is in /usr/pkgsrc/pkgtools/ (care: they are both installed in >/usr/sbin/pkg_add) ? > > I cc'ed this mail to tech-pkg, where it belongs to. Sorry for not sending it there in the first place; I wasn't thinking very clearly at the time. It should be the one that came with 1.3.2. I've never had a source tree on this particular machine, and have installed only a handful of packages there. -Dave McGuire


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On Thursday morning, Rite Aid Corporation (NYSE:RAD) reported another month of lackluster sales results. For March, same-store sales were down 2%, whereas top competitor Walgreen Company (NYSE:WAG) reported a 0.7% increase in comparable-store sales. (The third pharmacy giant, CVS Caremark Corporation (NYSE:CVS), does not report monthly sales.) Walgreen is continuing to recover strongly from last year's dispute with Express Scripts Holding Company (NASDAQ:ESRX), and the company appears to be winning market share back from Rite Aid. As a result, I expect Rite Aid's recent return to profitability to prove short-lived.
The details
Rite Aid Corporation (NYSE:RAD)'s sales decline last month was comprised of a 3.8% increase in front-end sales and a 4.5% decrease in pharmacy same-store sales. Much of the decline can be explained by the introduction of various new generic drugs in the past year; generics are cheaper than brand-name drugs, but carry higher margins for pharmacies. It is perhaps more meaningful to look at prescription count, which does not differentiate between brand-name and generic drugs. On that basis, Rite Aid reported a modest 0.3% increase over the prior year.
On the other hand, Rite Aid Corporation (NYSE:RAD) estimated that front-end comparable-store sales benefited by 300 basis points due to the calendar shift of Easter into March. Stripping out all of the moving parts, it appears that Rite Aid's core sales growth is less than 1%, well below the pace seen for much of the last year.
Competition heats up
Much of Rite Aid Corporation (NYSE:RAD)'s improved performance last year was a direct result of the commercial dispute between Walgreen Company (NYSE:WAG) and Express Scripts, which forced Express Scripts customers to fill their prescriptions elsewhere. While it is difficult to quantify the benefit seen by Rite Aid Corporation (NYSE:RAD) (and other Walgreen Company (NYSE:WAG) competitors), Rite Aid's management has admitted that pharmacy sales were boosted by the dispute last year. However, as of Sept. 15, 2012, Walgreen's stores began to accept Express Scripts prescriptions again, and the company has a made a strong push since then to regain lost customers.
Whereas Rite Aid Corporation (NYSE:RAD)'s prescription count in comparable stores increased by just 0.3% last month, Walgreen Company (NYSE:WAG)'s stores saw a 4% increase. Walgreen's management also commented that "the percentage of former Express Scripts customers returning to its pharmacies continued to increase in March."


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Their first exhibition game is just days away and 49ers players like tackle
It's an understandable feeling to have on a day where the team ran its most crisp practice of Jim Harbaugh's first training camp as 49ers head coach.
Players looked to be moving faster out on the practice fields now that they've developed a high level of understanding through the team's first week of training sessions.
Harbaugh himself witnessed his team's best workout so far.
"I felt today's practice was our best practice of training camp," Harbaugh declared. "We'll try to make tonight's meetings the best meetings of the year and see if we can't come back and be better."
Boone, a second-year tackle, echoed the feelings of his coach.
"I definitely agree with that," said the 6-foot-8, 300-pounder. "I think everybody was on top of their stuff today."
Boone had to be at his best, lining up as the 49ers' first-team left tackle with starter
Boone said he and his teammates felt even more comfortable after the first week of practice, thanks to Harbaugh's three-hour, game-like sessions which have bred confidence throughout the locker room.
"I think with what we've put in so far," Boone said, "guys have adapted so well. You look at practice and guys are flying around and they are where they need to be."
Not only are linemen feeling prepared for exhibition games based on camp practices, perimeter players can feel the impact as well.
"Practices are long, but like Coach has said to us before, 'We're putting in that work now and you may feel it now, but we'll thank him down the line,'" second-year wide receiver
Both offensively and defensively, the 49ers look to be ready for the preseason opener this Friday in New Orleans. Harbaugh's offensive system might be getting a lot of the attention with both quarterbacks
"Both sides made plays," Harbaugh said. "We didn't get our hands on as many balls today defensively, but the offense made some. It was a give and take and that's one thing you like to see as a head coach. You like to see the defense making plays and you like to see the offense making plays."
Notes and Quotes
Harbaugh expects starters to play 20 snaps on Friday in New Orleans. He plans on having running back
Perhaps no player made more defensive plays on Monday than undrafted Miami cornerback
Several big offensive plays took place in Santa Clara as well. Smith, the first-team quarterback, was at the helm for many of them including touchdown passes to two of his targets tight end
Kaepernick, the rookie second-string signal caller, ran a naked bootleg 50 yards untouched for a touchdown during 11-on-11 work. He later completed two touchdown passes in a red zone team period on back-to-back throws to tight end
Here's what Harbaugh said of the play of his top quarterbacks: "I thought they both made plays today and executed at a pretty darn high level today. I am pleased with the way they're picking things up. Like I said before, they've really kind of mastered the overall game plan and a lot of the finer details of it and they just keep getting better at it. They're both really great guys, both really talented guys. I'm very pleased with their progressions."
Photo of the Day
Undrafted rookie wideout


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A pair of Washington couples gained invitations to last night's White House State Dinner honoring South Korea's President Lee Myung-bak and his wife Kim Yoon-ok.
Korean-born State Senator Paull Shinn, an Edmonds Democrat, attended with his wife Donna.
And while Republican presidential hopeful Mitt Romney spoke at Microsoft's Redmond campus, Microsoft general counsel Brad Smith was dining at 1600 Pennsylvania Avenue with his wife Kathy Surace-Smith.
The guest list Thursday night was diverse. It included Utah's conservative GOP Sen. Orrin Hatch, U.S. Supreme Court Justice Ruth Bader Ginsburg, and capitalist-bashing filmmaker Michael Moore.
None will ever approach the famous reaction to the pomp and formality by invitee Yogi Berra: "A State Dinner. I thought they said it would be a steak dinner."


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Tulip is always as good as you expect, great menu staples and nightly specials that are inventive and flavorful.
My new favorite restaurant in Lexington. Food is great and the service is perfect. The prices are reasonable and the menu is outstanding. Wish they were open for lunch!!!!
We went for the special entrees with Carolina shrimp.. Fabulous goat cheese salad. Awesome ham-wrapped shrimp stuff with crab. Wonderful ravioli. Amazing she-crab soup. Excellent service.
My mother and her husband were in town and we decided to have a late dinner here. Our waitress was prompt, explained the specials and made us feel comfortable. The food was great! We were very happy with both the food and the service.
My wife and I love the food here but the accoustics are terrible. You can barely have a conversation in the place it is so loud. Great oysters along with a wonderful menu are worth the visit but I hope you have a quieter time than we have had.
This is a charming restaurant: attentive staff, delicious food, very comfortable.
We love the oysters Rockefeller. Everything we have had there is awesome. The service is great.
I would highly recommend The Tulip and will certainly return. Our food and drinks were incredible, the host was very friendly and the waiter knew the menu inside out.
I always enjoy both the food and atmosphere at The Tulip. However, on this particular visit, the noise level was intolerable. We sat as far away from the bar as possible, but still could not hear to talk. If you go, be sure to have the she-crab soup. It is outstanding-a meal in itself. Highly recommend this restaurant for a casual night out.
The only thing preventing me from giving four stars was the noise--I didn't expect it to be so noisy. Besides that it was a lovely dining experience--it's a very attractive restaurant and our food was excellent. We had the burger and a seafood special. Will definitely return but will ask to sit away from the bar. :)


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Hi. :(
So I kind of just bombed a quiz, and I am really upset because I tried my hardest but math and me just don't click. And the worst problem is that I have to conference with my teacher and I do not want to have that awkward conference. Are there any spells or such to help me learn better?


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Betty Says "Bye Bye" to Bad Carbs!
Here's a fun comic I wrote about a woman quitting carbs. Click the picture to get to the next slide. And enjoy!
If you liked Betty's adventures, please share them with one friend. And they continue in the sequel, "The Carbs Strike Back!" Find out what happens when a sweet potato sweet talks our heroine into abandoning her low carb diet…
Also, if you're interested, grab a copy of The Low Carber's Survival Guide, my eBook that surfaces and addresses the 8 main obstacles that make it such a royal pain to live low carb while trapped in our "high carb" world. It's a companion piece meant to supplement other great books in the genre. It comes with two very cool exclusive bonus interviews with strength trainer, Fred Hahn, and science journalist, Gary Taubes. 30% of profits will be donated to the Nutritional Science Initiative (NuSI). Thanks!


text: A great choice for a stay in Arnuero, Hotel Olimpo features a nightclub. Guests can visit the fitness center for a workout or grab a bite to eat at MarÃa Luisa, which serves regional cuisine and is open for breakfast, lunch, and dinner. A bar/lounge and an outdoor tennis court are other highlights, and rooms at this upscale hotel offer furnished balconies and room service.


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Contact us:
Dr. Anca Martalog, B.Sc., N.D.
Naturopathic Doctor
282 Elgin Mills Rd West
Richmond Hill, ON. CANADA L4C 4M2
(just before the first traffic light, W. of Yonge, on the North side of Elgin Mills).
Fax: (905) 884-0307- please call before faxing
Phone: (905) 884-7965
Address:282Elgin Mills Rd.W., L4C 4M2
Richmond Hill, On., Canada
Please note that we don't accept cancellations/change of appointments by email. No medical advice can be given over email either.
Get Dr.Anca's Free Health Tips in your Inbox bi-monthly by signing up to her "Second Opinion" online Newsletter:
I promise I won`t share your private information with anyone else.
We want to hear from you!
At DoctorAnca.com, we care about YOU,
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Do you have a question, comment, testimonial or
suggestion? Home remedy to share with our visitors?
Please leave us a comment by sending us an email:
Our goal is to empower you to take control of your own
health, by bringing you innovative natural health products
and knowledge for healthier living!


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Treasure of the Black Jaguar
Two boys with a get-rich-quick scheme end up in prison, but when they meet a famed treasure hunter named Blake West with a plan to break out, they agree to journey out into the unforgiving desert to... View more >
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Welcome to Diablo Action Pistol!!
Diablo Action Pistol (DAP) is Volunteer Run & Volunteer Staffed with many dedicated individual shooters.
Our organization would not be possible without their help.
Diablo Action Pistol!
Diablo Action Pistol calls its home at the United Sportsmen Inc Range in Concord CA. Diablo Action Pistol is sponsored by the Diablo Rod and Gun Club which is one of the original clubs on the property and currently has the largest membership and hosts most of the events on the range.
Some of the Games We Play
The sport of Multi Gun tests the competitors' skill in rifle, pistol and shotgun on challenging, physically demanding courses. Scores are based on a shooter's final stage time adjusted for bonus time and penalties.
Diablo Action Pistol has recently affiliated with USPSA and now we are a fully sanctioned club! The history of Diablo Action Pistol (DAP) goes back to approximately 1988 when the by-laws of Diablo Action Pistol were adopted by its founding members. The group was established through the sponsorship of the Diablo Rod & Gun Club which is one of the five member clubs forming the United Sportsmen, Incorporated (USI).
The IDPA competition format was designed to be enjoyable for all shooters of all skill levels. Participation in IDPA matches requires the use of handguns, holsters and other equipment suitable for concealed carry self-defense. IDPA's founders established equipment requirements that are based on commonly available firearms and gear, allowing individuals the opportunity to compete with minimal investment.
News from Diablo Action Pistol


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Document / Publication
ActionAid International (ActionAid)
This document illustrates the relationship between climate change and agriculture; reviews and demonstrates how current climate change policy responses fall short of addressing the realities of poor rural farmers who are the most vulnerable to the impacts of climate change; and paints an alternative way forward by defining Climate Resilient Sustainable Agriculture (CRSA) and suggesting recommendations to national governments. CRSA prioritises the right to food, environmental conservation, and long-term community resilience in order to reduce food insecurity at the local level, and contribute to effective national and international climate change policies that support self-sufficiency and sustainability in agricultural systems worldwide.
Permalink: https://www.preventionweb.net/go/27720


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Is my Malolactic Fermentation Complete? Trouble Getting MLF to Finish
Is my Malolactic Fermentation Complete? Trouble Getting MLF to Finish
Reading WinemakingTalk.com you would think a Malolactic Fermentation was like preparing to receive your First Communion under the tutelage of Sister Eugene ( yes there was a Sister Eugene when I received so shut up she was a bitch). If you spend anytime at that illuminating forum of mostly nonsense you quickly find out a ML fermentation is the most feared procedure a winemaker can take on. Even the guy who is the resident ALL IN ONE Vacuum Pump Purveyor admitted to me he never does a MLF. No Shit! Too Complicated. And as a retort or innocent question he asked, "is it really necessary?" For those who know why I lost a job at a Westchester Grape Supplier the answer is, Nope not necessary since you make shit wine anyway. If you don't know the story don't hesitate to ask me in person. HOWEVER.
There are times when getting a complete MLF seems to give us fits. Especially Merlot it seems. I have never had the Merlot Curse prior to this year but it seems we have a full blown case for this vintage. What is worse is when the Accuvin doesn't agree with the Chromatography. Then we really have a nightmare. And that is exactly what we seem to have this year. So you can't look at the Chromatography and say "Yeah I think it is half done" you can't even say it is three quarters done. But the Accuvin says you are at 50 ppm not the 30 where you really want to be. So which one do you believe? And what if it goes no further after a few weeks at a nice 70 degree environment? What's your plan winemaker?
First let's ask the question. Are all commercial wines complete of MLF before bottling? A trade secret no doubt. But where does that leave us? First doing a MLF to remove the harsh malic acid is only one reason to do it. If we get a wine from 500 ppm to 50 I think it is safe to say we have reduced quite a bit of harshness due to the malic acid. The other reason is wine stability. With 500 ppm one could assume stability could be an issue but what is the risk at 50 ppm over getting to 30 ppm. Can anyone answer that question? Ok while we wait for that person to appear…
So the other day I get an email from the Beverage Supply Group. They are selling a product called Bactozym SG. It is really a product which is a Lysozyme Mixture. And we all know Lysozyme stops and controls ML Bacteria. But what got me was this statement, and remember this is directed to Commercial Winemakers, "Situations arise in winemaking which require controlling the bacterial charge without using excessive doses of sulfur dioxide. "
Hmmm shouldn't we consider this strategy when dealing with incomplete ML fermentations instead of pulling ones hair out or worse crying on Winemakingtalk.com. Seems reasonable to me as a tool to use. Your thoughts….
Al Battista has found a new cure for sluggish MLF
December 11, 2013
Great subject: and as usual, I have only more questions, no answers.
1. When you say we do MLF not only to make our acid profile less harsh, but also for stability,
stability in what sense? I have heard this many times, but never understood it, other than for stabilizing a white against MLF, when you don't want it. And isn't there some concern that if a white that has been sorbated starts MLF, you will get geraniums? So what's the concern in a red, with an already too high pH, if you don't have a "completed" MLF?
2.What is a considered "completed"?
3.Regarding Bactozym SG and ""Situations arise in winemaking which require controlling the bacterial charge without using excessive doses of sulfur dioxide. "- could it also be used to help keep a high pH wine from spoiling, without the high doses of SO2 we need?
MrWines permalinkDecember 11, 2013
1. Stability refers to the fact that mlf bacteria is practically all around us and if the wine is bottled without adequate protection (more then regular preservation may be necessary) it's highly likely that mlf will occur in bottle. Since the wine is capped, there would be no way for CO2 to escape and it would dissolve in the wine, giving it a slight fizz, which is undesirable.
2. I would say "complete" refers to when there is no more malic acid left. No malic = nothing to convert. But at low levels, maybe this is irrelevant.
3. Since the product is gram positive, it is ineffective against gram negative bacteria, like acetic acid bacteria. So no, it won't stop the most common cause of spoilage
December 11, 2013
Are you having problems with the Atlas Peak Merlot?
carmine Frattaroli permalinkDecember 11, 2013
Man i cant believe this I am having problems with my chardonay it won't finish mlf It just died chromo tells me that it was just about finished acuzin strips tells me that i have 75 to 150 left this is been going on for weeks I did a coinoculation this year and all my wines finished so i reinoculated a few weeks ago and nothing still hasn't changed I have been keeping the chard warm under a heating blanket and the temp has been 70 to 72 degrees so yesterday morning i racked the wine and s02 it so hopefully in the spring it will go and finish mlf i am going to keep it in cellar all winter where it's warm. So i might have to Lysosome the wine before i bottle
Gene Fiorot permalinkDecember 11, 2013
Dave's chromo showed incomplete. Two weeks ago Al's accuvin was dark purple. My 30 gallons is mixed with 10 gallons of lake county can sav and show 50 ppm with accuvin.
December 11, 2013
Gene, regarding whites: I was referring to the idea that while most people want their red wines to undergo MLF, many do not want certain whites to undergo MLF. So steps must be taken to prohibit the unwanted MLF to occur.
December 12, 2013
how long has it been going through mlf?
sometimes it can take a long time.
I've never , ever not had an mlf complete . just sometimes its not until February.
once or twice I've had to reinnoculate with a more robust strain , either because the first strain was questionably viable or the grapes had sulfur issues (late spray or chilean fruit) in which case vp41 took off and completed
a little warmer , more optimalo and a stir usually works as an intervention.
whats the issue this year?
December 12, 2013
"Situations arise in winemaking which require controlling the bacterial charge without using excessive doses of sulfur dioxide.
99% of the time , this is for Californian and Australian winemakers who's wine is very high ph and they don't want to bottle at 180ppm so2 , because the wine will taste like matches
so you add some lysosyme and alot less so2 to your 4.2 ph , 16% alcohol monster and it will survive in truck and on shelves longer.
December 12, 2013
Zac, your comment on using Lysozyme to reduce the SO2 needs of high pH wines confirms what I asked.
Regarding the Atlas Peak Merlot, I have the same concerns about the Silverado 6, which was even higher Brix than the APM. I fermented both of those at the same time from frozen must.
I inoculated the APM at 3Brix, and the Silver6 at 9Brix, hoping to get the culture established before the alcohol content went through the stratosphere. I pressed both batches on 11-19, so I haven't even bothered to test yet. Plus I have been having trouble keeping my MLF chamber warm because it's been so FREEKIN' COLD!!! this month.
But back to theory: It seems to me you don't really have to make a decision on Lysozyme, or Bactozyme until you go to barrel, and our friend Crazy Run wouldn't even worry about it then.
I'm thinking that these MLF cultures are isolated commercially for their ability to thrive in harsh environments, and if the environment is that tough on them, is the risk for problems from environmental sources also diminished?
Gene Fiorot permalinkDecember 12, 2013
There is no reason to not have mlf in a barrel it is done all the time. I would say before bottling would be the protocol if using it, Or in the case on Chardonnay to stop it early to preserve the butter dycetl.
To answer your question the answer is yes higher alcohol and low ph. Contribute to keeping wine safe . Both factors make mlf more difficult .
December 13, 2013
The Atlas Peak Merlot: as I recall you watered back, and did not add any acid. That's what I did.
I just checked my notes, and before fermentation my APM pH was 3.61 (frozen must), but when I pressed it was 3.27….just like Dave measures. So we have a high Brix, high alcohol wine…
The Silverado6, before ferment was 3.98 (frozen must), post ferment, 3.66…
My Sangio measures 3.86, same as Dave's.
My Pinot was 4.10, I added 2.1g/l tartaric, but it looks like a lot of it is dropping out.. Have not remeasured pH.
That AP Merlot is all going to get blended with high pH wine eventually. Why not blend it now and give it a chance to MLF? I haven't sulfited my Lake County Cab yet.
December 13, 2013
My AP Merlot was not frozen, but prior to destem was around 3.3 or a touch lower. Stayed there until pitching, so I boosted up with a field blend of a little Petite Sirah (around 3.7 pH) for acid taste reduction, as well as the MLF facilitation angle you mention. Tasting is showing a big drop in Malic acid and is getting close to endpoint. No numbers yet, but progression is not out of usual as far as I can tell so far
December 13, 2013
I do see the reason for why not, as it may give more 'problematic' volume. I don't think that a little more time(unless in barrel) is a bad idea, and even if only near complete, it shouldn't be a big issue.
But like they say the best way to get it to start is by bottling…
Like Zac I leave my MLF until spring in glass and I really rarely have issues. I mostly relax my obsessive checking and judge by taste, as the wine softens and lactic roundness and mouthfeel increase. I have tested some lots I had questions about with accuvin strips, and they were always pale beige indication. The Merlot did have a bite that was Malic in nature, but it is mostly gone now.
December 13, 2013
My original plan was to blend the AP Merlot with the Silver 6, but the 6 is already at 3.6, and I don't think I'll be adding much if any 3.27 Merlot to that.
I had the same problem with my Las Amigas Merlot last year, 3.3, and it too was high alcohol. It MlF'd out but it took a while, for sure. I will definitely be using some of this year's APM to blend down the Lake County to an acceptable pH, and keeping some in glass to help with next year's high pH stuff if that's an issue. So why not blend some of it now?
After the Lake County Cab finishes, I will have some 4+pH wine sitting around waiting for some Merlot anyway.
I used VP 41-, which according to the Scottlab Manual should cut the mustard in a 3.3pH wine, but slowly.
Puppy, what was your pH of the APM-PS field blend? What do you mean by blending maybe causing a "problematic" volume?Are you talking about taste, or barrel capacities?
December 13, 2013
as far as obsessive testing, I am more concerned about my high pH wines, so I can protect them, than I am about the low pH wines moving too slowly. I hate having this stuff sitting around at 3.9-4.1…unprotected.
Dave O'Brien permalinkDecember 13, 2013
My plan was to use the Sangiovese, some Cab and some Merlot to make a Super Tuscan so the pH's should actually balance themselves out. Rather than mess with the pH with acid addtions and changing the taste profile I will use the 15 gallons of Merlot and the 15 gallons of Cab and do a 50/50 blend with some PS or Verdot as taste requires… Perfect year for blending in my opinion.
As for the PN at 4.1+ I am curious about taste on your PN / Gamay blend Gene. Since the PN is at 4.1+ and the Gamay at 3.3 we have another opportunity to blend without messing up taste with too much acid addition. Would love to leave both as a varietal but may need to compromise… Only time and some bench testing will tell.
As for the Merlot with the 3.2 and 10.05 it would seem that this wine may benefit from being out in the frozen garage for a few months. I am not sure how much acid will drop out but it certanily can't hurt.
Back to the MLF on the Merlot, I am not seeing any action in the carboys. I am going to try to get one of them up to 76* this weekend with a gentle stir and see what happens..
Have a great day folks!!!
December 13, 2013
Dave, your plans for the Sangio, Cab, Merlot blend, and a Cab/Merlot/PS/PV blend mirror my thoughts exactly. It is pretty much what I did last year as well.
I think what we will find is we still have Merlot left over, because at that acidity, it brings down the pH of the higher pH wines in a hurry.
I suspect some of that acid is dropping out in the barrels because the pH is rising a touch as it all barrels.
December 13, 2013
I don't miss California fruit .
I know it can be great , but I haven't had to do a sugar addition , water back or acid adjustment on my wines since I went Washington in 2008.
those of you who tasted my wines tasted the blends , which level out the minor highs and lows I get .
I also belive that musts in a moderat band with less peaky sugars and acids are less work.
I don't have 26 brix plus musts and resulting alcohols that inhibit mlf , nor the uber high PH's to worry about.
I'll take Red Mountain over Napa any day.
joey permalinkDecember 13, 2013
so which do you trust. chromatography or accuvin. is it possible one of them could be giving you an inaccurate reading. or is that not possible.
or is it better just to err on the side of caution and wait until you get a good reading from both methods.
December 13, 2013
As a grape grower, I'll say "don't blame the grower". With a few exceptions, the only time grapes get picked at high Brix is due to the buyer wanting it that way. Growers want them picked early without fear of rain, mold, or dehydration. If Napa grapes are trending high Brix/high pH its because high alcohol fruit bombs are still selling well, despite what some of the press says. Pinot at 4.2 pH, crazy stuff.
Again with the California bashing Zac? You are painting broad strokes. A good deal of premium vineyard land here is cooler than WA state vineyards. It certainly is in my back yard. If you have been there you know they are growing grapes in an arid desert. No disrespect to them, there are some very fine wines coming out of there. But with 6-8 inches of annual rainfall and no coastal effect, the biggest concern should be that all the wines from a certain area will taste the same since the climate is uniform and water from irrigation.
Back to winemaking. Were the magical increasing acid grapes dehydrated some? Not only sugar dries up and "hides" from you but acid can too. Usually a Zin thing. I would be curious about alcohol levels of some of the slow MLF's. I am maybe half through MLF this year at best. We have had a cold snap and everything stopped. You nailed it Dan, I'm not worried, will resume in the spring. Topped up in the barrels, its all good.
Al Battista permalinkDecember 14, 2013
…What's the Labs number? LOL
December 14, 2013
Dan after the blending of about 7 or 8% (exchange) between PS and APM the post ferment APM was just under 3.4. I expect to end up around 3.45 when done and That is where I anticipated prior to blending. I will let it go another 2 months or so anyway, but it is around 80 to 90 percent done I think, based on taste profile, which I judge pretty well by small weekly sampling to judge progress.
Gene, the logic behind the water depriving is that the heat developed the sugars too early, so to keep them from rising too high the vines shut down and allow what is there to come to a phenolic maturity without dropping the acidity along with raising sugar, as happens in scenario of just letting them hang ( or just too long) to develop phenols. The result is better phenolic maturity, and no high ph, low acid scenario. The trade off is dehydration,both from low water and high temps.
December 14, 2013
Hey Gene, growers want the fruit off when its in good shape with no dehydration since dehydration translates into less weight/less $$ for the grower. But it is up to the buyer to call the picking day. Usually the buyer can also at least influence late season watering. I suppose that fruit packers have logistics producers don't have like available trucks. In one vineyard I purchase from, you choose your rows and they label them. I took Petite at 24 Brix but my Mourvedre rows were nearby. A week after I took my PS, I was checking my MVR and noticed some PS rows still hanging. I looked and it was a winery in New York. I couldn't help but check sugar and its was 28 brix! That fruit was still there another week later and was dehydrating. Who know what was going on there. I can't explain 6 Brix of dehydration and the huge spike in acid, again, I would have words with your source.
Proud Puppy, interesting theory that I have never heard. In my experience, you shut off water to push sugar up and water to maintain or reduce (if there is dehydration). Maturation brings reduced acid. This is not a precise science, and I can't really imagine anyone attempting to dehydrate grapes to hit perfect numbers. But my area is cooler than Napa or Suisun. I cracked 25 Brix this year in my Syrah for the first time ever in 2013 with no dehydration at all.
December 14, 2013
LOL , Ok I was stiring the pot.
And Steve you know we've had this discussion before , I am really expressing frustration at the California fruit available to home winemakers .
I've said many times that russian river and sonoma coast are my favorite regions in California because of the climate and fruit profiles , I belive thats your neck of the woods.
but I can't get my hands on that fruit .
California bashing ? I didn't think I was that strong, more advocating more moderate fruit be more available to home winemakers who don't live in California.
There is post after post on Gene's blog about acid adjustments and mlf issues .
Gene seems to have influance with his supplier , and if I can speak frankly a bit of a fixation with NAME vineyards and famous locations .
I thought I might highlight that it doesn't have to be famous to be good.
maybe M&M can find some growers in my favorite California region , your backyard .
As for washington , I've never seen fruit with the same kind of profiles as is almost defacto sold to homewinemakers (even ones like our westchester friends are willing to buy in their uuest for the best) , are parts of Washington hot? yes , there are parts of British Columbia that are as hot or hotter than Sonoma too. but maybe the nights are cooler .
I didn't even buy tartaric this year .
I sent some wine to Gene and friends to try out becasue I think there is a perception that you can only get fruit forward wines in California , everywhere else is green and unripe .
California bashing? Maybe promoting the underdog too much.
December 14, 2013
Well, it has been an interesting change for the guy from The Finger Lakes.
December 14, 2013
I wasn't involved in the process 2 years ago, but as I recall it was cold, and harvests were late in the same regions we bought from the last 2 years (namely Suisun and Napa), some fruit in 2011 harvested in November, trying to get the sugar up there.
The next two years, hot as hell everything is high Brix and in Suisun anyway, low acid. It's kind of a crap shoot for M&M, and the home winemaker out east, because commitments have to be made before we know what kind of year it is, no?
December 14, 2013
when I was living back east and working with alot of finger lakes and niagra on the lake grapes , I must admit I sought out the California Grapes I now "bash"
ripe low acid , very fruity.
amadore & susian cab and merlot were perfect partners for finger lakes cab franc.
pinot noir from a warmer part of sonoma to pair with niagra gamay noir.
and central valley zinfandel to blend with the Frontinac monster.
December 14, 2013
I did buy some merlot this year, from california.
inspired by the bungun funny merlot is back advert I thought I'd do a melot .
I bought 500 lbs of it from Lodi , a small independednt grower a local urban winery buys from.
I'm going to blend it .
60% red mountain merlot , 35% california merlot , 5% red muntain cab franc is the plan.
December 14, 2013
whew , got that off my chest , feels like a winemaker's anonomous meeting!! LOL
December 14, 2013
that gunbun ad
December 14, 2013
I agree CRR but the fruit did not have high acid but normal when rehydrated(both Cabs).
The Merlot was a different animal. Decent fruit. Some of us had a low pH and some of us around 3.6. The dehydration was the Atlas Peak Cab, and the Silverado Cab.
Our transit time has never given this high a brix, so it is not that. Also the high Brix usually went hand in hand with a low TA and high pH expected from long hang time. This year, acids were mostly normal, requiring only water, (pure dehydration) had good maturity, and when restored, acidity was relatively and still is normal range. And they needed a lot of water. Numbers were good after the water was added. Luckily we did not use acidulated water, or only a very small amount of acid, which gave a very good final balance. I'm at a loss to explain any other reason for this bump, especially considering the high heat early and into mid season this year.
December 14, 2013
What would be a real gift like manna from heaven (hint hint) is if somebody in the early links of the supply chain was reading (probably are) and could chime in and help these little blind mice figure out the aspects of this , because maybe we are off course completely.
Not that the fruit is a problem, but it really gives us a heads up on what is required of us and when. I am very happy with this years fruit don't get me wrong. We could have easily gone the known route and added fully acidulated water and really fouled things up.
December 14, 2013
LOL too funny Gene,
bottom line , its all about the care taken to grow , supply and make it.
and I fully aknowledge it was California growers who made the whole world lift their game.
And I used to make alot of caldwell Napa cab every year to try and make my own cult cab.
great fruit but 28 brix 3.9 ph 4.5 TA numbers took some work, they looked like CV numbers but it certainly wasn't anything but great wine.
My pallet has changed and after 2 years of drinking almost nothing but French wine in 2011 and 2012 , its moved even further that way.
this has also influanced what I like to make .
my taste is not everyones taste.
chacun a' son gout .
David O'Brien permalinkDecember 14, 2013
When life gives you lemons, make lemonaid…
I spent some time today staying warm and dry and played with some very early blending ideas. The wide range of numbers in our grapes may actually play into our favor. For one, our very high pH Pinot Noir blends really, really nicely with the low pH Gamay. I was able to get the blended pH to about 3.6 with what tastes just fabulous. The Gamay this year is a true fruit bomb and really helps bring the Pinot Noir to life… A little research says that the blend is actually called Dole in western Switzerland. http://www.wine-searcher.com/grape-1686-gamay-pinot-noir
In the the other carboys the very high Lake County Cab and the Atlas Peak Merlot balance out to a nice 3.55 pH with the help of a little Verdot. Anyone have a little Cab Franc laying around…And again, these wine compliment each other nicely…
Maybe tomorrow I will play with the sangiovese and see what else I can plan when these wines make it to the barrel in springtime.
Lemonaid…bah humbug, I think with a little patience and creativity this seasons problems may land us some wonderful wines!!!
In the spirit of blending I think I will celebrate this evening with a nice GSM courtesy of Gene.
Happy Saturday folks!!!
December 14, 2013
"I fully aknowledge it was California growers who made the whole world lift their game"
Now that's more like it Zac! I hope you know my busting you for your comments is about like two guys arguing over which sports team is better. I know that you are fond of the cooler areas of Sonoma (my back yard) and I share your frustrations with growers pushing the limits of ripeness while ignoring pH and acidity levels. Diurnal temperature variation is actually much higher the closer you get to the coast, around here anyway and much greater than the Willamette Valley in Oregon. So I think there is more to the acidity equation than night temps. One thing that could play a major role is the length of our season. With Syrah in particular, my vineyard will often plateau around 22-23 Brix then the acid slowly drops while the last couple points of sugar rise and seeds brown up. In 2011 (cool year), we picked at 3.9 pH and 22.5 Brix, basically because we didn't want a higher pH and it was late October. We could have picked a month earlier with the same Brix and lower pH. I didn't because I was going for full maturity and hoping for a little more sugar. The point is that sometimes in California, the extra hang time can drop acids even if its not hot. I think Oregon is usually up against the weather so no dicking around there.
My tastes have moved more towards lower alcohol, balanced wine as well. Its seems to be a slow moving change here in Sonoma.
December 14, 2013
I too took advantage of the snowstorm and the wildly dissimilar pH wines to blend my APMerlot with my Lake County Cab…I didn't bother taking a pH yet.
I had already blended my P Sirah with last year's Las Amigas Lemonade, and that will likely round out another blend.
It should be fun tasting these at the 2015 Bacchanalia.
December 15, 2013
when my wife lived in switzerland , just before we got married we used to drink Dole' a local 50 50 blend of pinot noir and merlot .
that inspired my blend.
the sonoma pinot and gamay from niagra were disapointing on their own.
blended , they won second overall (by one point ) in the hotly contsested pinot noir category at the Canadian nationals.
have faith , sometimes you can surprise yourself with blends.
December 15, 2013
I think soil composition and elevation may inpact acidity levels .
the areas where I get my grapes from are typicaly 1000-2000 feet.
But Steve if I was buying my own land to farm , your area would be in my top 4 .
I've tasted your wine, and it was excellent .
you don't get those results without first rate fruit.
I just wish I could by lugs of it .
December 15, 2013
this was an early year for grape for me , October 15th . previous earliest November 2 . the long season may also inpact acid levels.
I get my grapes the day after they are picked.
back in my CV days , I once had grapes in Vancouver by August 29th!
December 15, 2013
I don't profess to know anything about grape growing, but Puppy's "dehydration" hypothesis seems to me to explain what happened in my '12 Las Amigas Merlot, and my '13 AP Merlot and Silverado 6 Cab
It turned out to be a fortunate break for me that I had to wait to do this year's, and did frozen must, because I had reports of the wild drop in pH in the Merlot before I acidulated my amelioration.
Tasting every day during punchdowns, somewhere around 8Brix, the taste went from nice to very very acidic. In '12 I figured I must have messed up on my acidulation, but I checked and rechecked, and re-re-re checked, and had, as planned, added 1/2 of what I thought I would need.
So, it happened again in '13, but thanks to reports, at least I didn't add to the problem.
BTW, if the club decides to try to get something from Washington, I'm in.
December 15, 2013
@Dave, the Gamay you had last week at the dinner, that was just straight Gamay, right?
December 15, 2013
Dan, I'm not sure that was the story with the 12 Las Amigas Carneros Merlot. I had that last year fresh, and I was spot on with the #s and it needed nothing. Recalling from my head there was 3.55 or 3.6 pH and 25 to 26 brix, amd no dehydration. I also got the same grapes 2012 frozen must this year, and almost the exact same #s. No manipulation needed. I'm not sure why you had a need to add acid or water to thos e, unless you had frozen and not completely thawed, giving high brix and low acid (acid drops out and water stays frozen without sugar giving low acid and high brix).
The Cab we had this year was dehydrated for sure, but I'm not sure what happened to your Las Amigas, as it was so good I got more this year.
December 15, 2013
@Gene, regarding tastes evolving, I think in my case it's more my eyes being opened to wines I'd not been exposed to, at least not at the level of quality we're drinking at club gatherings.
Puppy, you are probably right about me being fooled by the frozen must, but doing the math, it is still weird how much the acid moved relative to my addition.
December 15, 2013
Gene, whatever you decide along this line of thinking, I'm in. Martini included.
Al Battista permalinkDecember 15, 2013
OK GUYS!!!! My Latest on the Atlas Peak Merlot. After using about $30.00 worth of Acuvin strips This wine isn't done with MLF. Gene asked what the wine Temp is, I took it and it was 71 Degrees. He told me to increase it. Well i have an electric blanket over my carboys and temp is set on High..so I added a couple of blankets over the top….And happy to report after a day ,wine temp up to 76 degrees I'm getting some action which i didn't see before.. So there is HOPE.. But all my wine except the Merlot have a High PH.. added Tartaric Acid to only my Malbec and Petite Sirah Petite Which had a PH of 4.08. What A crazy Year!!
December 16, 2013
Gene, I'm going to be one of the Gamay converts and really interested in making a GSM next season, as Dan put it, my eyes have been open to a lot of great wine at the Club get together.
Dan, you mentioned wanting to make Washington grapes, I just tasted a sample from my Yakima Cab, it is really nice, really young, but really nice, I cannot wait to try it again after a few months in a barrel, MLF on the cab finish fairly quick according to the Chromatography test, the Lanza Sangiovese still has some more time to go, but I cannot wait to sample that as well!.
December 16, 2013
One of the basic varietals of Languedoc is Carignan, which was quite good when M&M had the Old Vine Carignan in 2008 or 2009. Nothing spectacular, but a solid varietal used mostly as a base blend. If I am not mistaken I believe it is by volume the highest produced varietal either from France or Europe.
Languedoc has some solid wines and is usually 'overshadowed' by other appellations, not that it is a lesser quality producing area. I'm not a big french style fan, but some Languedoc wines I had were quite nice.
December 16, 2013
Sounds great!
Glenn permalinkDecember 16, 2013
Put me in for that one Gene
December 17, 2013
Good to hear talks of making GSM. I find it so much more food friendly than Cab based wines. Finding good Grenache is the trick and cooler climate Syrah tends to match up to Grenache better or use less of it. Mourvedre can be a little odd tasting on its own but brings some unique flavors to the blend. I make a saignee rose' from these grapes to get a GSM rose' that is really tasty. I find that a GSM blend usually is better than any of the individuals on their own.
December 17, 2013
Al's reports continued MLF action in the Merlot at 76 degrees.
December 17, 2013
While we deal with 2013 I guess others are having problems with 2011 we didn't have. You can attribute this to Frank Musto and Ron Lanza and it was not without some issues but we made it all and all pretty decently if not fabulously. Others have a different take…. http://www.wineindustryinsight.com/ex_nf.php?url=http://www.steveheimoff.com/index.php/2013/12/17/more-on-the-troubling-2011-vintage/
December 18, 2013
as I try to sort through the fuzz of what i remember from Bacchanalia, I recall some 2011s. They were all good. Gene, was the GSM you provided a 2011?
I didn't make any 2011; I went to Italy in October and THOUGHT I'd miss the harvest. When I came back, on the last weekend of October, everyone was still waiting.
i had mixed feelings, because I was upset that I missed the season, but then, everyone was on pins and needles about the late harvest and I wasn't sorry to be missing that.
December 18, 2013
2011 was rough on me in the winery getting it all done with the temperature dropping like a rock and me going to Home Depot every two days for a couple of propane tanks in order to keep the place warm. Not fun. The only real wine issue was the Primitivo which was late sprayed and had some H2S issues which cleared up quickly. The GSM was 2011 and it was a field blend. Frank managed to get all three to me at the same time. Usually Mourvedre is a late harvest grape so being a late season probably accounted getting all three at the same time. As far as the GSM is concerned hoping the Grenache Noir would be good and it did look good I still resorted to doing a 10 percent Saignee.
December 18, 2013
I know you've mentioned this before, but what were the % in the GSM?
December 18, 2013
December 21, 2013
Is everyone still alive? I haven't seen a post in days, I need my fix…LOL!
December 21, 2013
that means it's time for our Blogmeister to write a new piece.
December 21, 2013
LOL yes ! We are alive. Think of it like waiting for a MLF to finish. I have been looking for a topic to start but so far I have not found one that would generate some interest. I did make a comment that Dan picked up on. It was about me finding tartrates in the Petite Sirah when I racked it at 76 degrees. I have never seen this before. I might expect it if it was a high acid wine but it is not. Upon retesting I did get a PH of 3.9 down from 4.05 and a TA of 60. Al had similar PH numbers but his TA was not right as I think his NaOH was stale. Al didn't have the KHP (potassium hydrogen phthalate) to standardize his NaOH. Anyway at .60 I am thinking of raising it to .67 to see where it winds up.
Dan also mentioned a thread in winepress regarding post fermentation numbers. The idea that you can lower your PH to 3.6 and ignore the TA to some degree, then cold stabilize with the result after CS of the TA going back down and the PH staying the close to 3.6 is a good idea. Except there are limits to the amount of tartaric you might be willing to add without creating a problem. I think it is a good idea within the limits of a normal addition based on a low TA to begin with. I would be hesitant to do it with a wine that already had a decent TA. But I will admit I have never tried it in that case. I would love the Petite Sirah at 3.6 but is already at Ta.60 Would you go to .80 or more to achieve 3.6 and then pray for a serious CS? I just don't have those balls. It may work on paper but in real life I need convincing.
Also Dan refers in an email to me about the winepress discussion regarding post fermentation numbers. What strikes me about that discussion is it designed for who can be the Chemist of the Week. You make wine like a chemist you make wine that tastes like it. That's how I see it.
Hey maybe that should be the new blog piece! I need to think about it. Written well if could ruffle some feathers.. "You make wine like a chemist you make wine that tastes like it." hmmm
Zac Brown permalinkDecember 22, 2013
Wine like a chemist !
I know two people , both who have forgottan more about wine theory than I'll ever know .
Both went commercial ,
Both make wine I think tastes of the lab not the grape .
December 23, 2013
Seriously, check out the pH on this:
They make quite decent wines including a single varietal Mourvedre, which was excellent.
I think around half of the P.S. from different companies that I have seen and tried are 3.7 or over.
With that tannin and anthocyanin level, you have no worries about microbial growth even at moderate or below 'pH adjusted ' SO2 levels. Oxidation aint happening either. Yes that brand and label says 3.8 pH and it is not likely to be loaded super high with SO2. Of course, sterile filtering may help (possibly done but not sure) .
And if anybody adjusts anything, I think the Malbec should be the victim ….it is just begging for that adjustment
December 23, 2013
PS: not Petite Sirah, but post script
I meant to link this:
but it goes to show it is not just Petite.
that is almost 3.9!!
this is over 3.9:
I wouldn't get panties twisted over 3.7 or 3.75 or 3.8. If it tastes good, and balanced, leave the tartaric on the shelf, you will be happier.
December 23, 2013
Is it not the trend for the lush "New World" style wines to be higher in pH than the traditional European counterparts?
I seem to remember reading somewhere about a non SO2 method to protect higher pH wines, something available to the commercial wineries but beyond the scope of the amateur scale winemaker.
IN fact when Gene mentioned "Biozyme" I was wondering if that was it. Unfortunately, I can not remember any more than that or where I read it.
December 23, 2013
Anybody finish MLF with the Silverado 6 yet?
Particularly Gene's batch, which was done at the same time as mine.
I was planning on doing some chromo this week, with all the time off for Christmas and all.
December 23, 2013
The Six is still banging the air lock in the tank every 30 minutes or so. Not much going on in the PV tank as far a air lock action.
December 24, 2013
Don't know who else got the Atlas Peak Cab (somebody had it frozen) but there is an interesting nose developing, although very subtle. I think I am picking up a note of Amarone which is very nice, but I don't think it could come from the dehydrated grapes, as they were not fully raisins and they still had purple color. I actually think it is a good thing, as far as complexity, but like I said, subtle. There wasn't even that much present, and mostly there was an overall dehaydratin, with a few shriveled clusters.
Do you guys get any of that with the Silverado 6, (as that would be more intense as it had a bit more dehydration)?? I have made dehydrated grapes in a few past vintages, but I never had any Amarone notes. At first I smelled it it was familiar, but I couldn't identify it, as not expected, and then it came to me. Let me know if anybody gets that on AP Cab or Silverado 6.
I think my AP Merlot is about finished with MLF, by taste anyhow. Really dropped in acid profile alot. It won't get racked anyway for at least a month or two.
December 24, 2013
I forget that not many people sample until way after MLF. I get a fizzy interference at the end of AF, but don't pick up any during MLF sampling, save for the start when CO2 is still left from AF.
Under pressure as in MLF post bottling,(luckily never had) it would surely be fizzy. Easy to get the aromas also after a quick swirl and letting the MLF gasses blow off.
For me it is a reliable way of sensing what is there and where it is going and very predictable starting around the end of MLF. The overall profile is apparent then, but the subtle notes and complexity change usually for the better.
December 27, 2013
My chromo is drying as I type. I'll let you know.
December 27, 2013
I sent Gene a copy of the Chromo but here is how I read it:
My Lanza Sangio is not done. This was fermented in September and co-inoculated. How is everyone else's Lanza Sangio. Is it time to reinoculate?
PV is done, my Atlas Peak Merlot/Lake Cty Cab Blend is done, and my Silverado 6 is almost done. I was worried about the S6, due to the high alcohol.
I am perplexed by the Sangio.
December 27, 2013
I did see Dan's chromo and I agree. But he has had significant development of Lactic in the Sangiovese. I wonder what an Accuvin would say.
I did check my Petite Verdot using Accuvin and it is done. Racking this Sunday.
December 27, 2013
As for re inoculating. I think it is time to use Accuvin during the next 2 and 4 weeks. If you see no progress from now then you should inoculate again or if you have stock in a ML bacteria producer feel free to add more ML bacteria now.
December 28, 2013
Gene, I used Bacchus this year, because you can buy it in small batches. Zac told me it is the same as VP 41 but you can buy it in 1gm packs. I have an extra pack, so money is no object.
I used it in the Silverado as well. Also the AP Merlot, but wound up blending that with your Lake County Cab, so it had some help there.
December 28, 2013
Interestingly, for the Sangio I made a super culture, and for the Silver6 I merely hydrated and added.
I will wait to hear how others have made out with their Sangio before proceeding.
December 28, 2013
We racked the Petite Verdot today and I tested the Silverado Six for MLF completion. Not even close using Accuvin. Makes me want to try a Chromatography to see what it produces. Above, Dan says almost complete. Here is an example of wanting to use both tests. At least the Chromo would indicate some lactic production where at this point in the game for me the Accuvin is pretty purple which could lead one to believe that MLF has not even started.
December 28, 2013
How can you tell that there has been lactic production with a chromo? that lactic may have been there at the start, no?
December 29, 2013
NO there is no lactic unless produced by MLF
December 29, 2013
Well to be exact some yeasts will produce some.
December 29, 2013
I did not know that. I thought there was some naturally occurring lactic, and MLF added to that by converting malic. Pretty basic stuff for me to just be learning now, I guess. And just when I was about to go commercial.
thanks for the knowledge. again.
December 29, 2013
Well if you use a yeast like BDX it is pretty unlikely you are going to have any conversion of Malic. But for learning purposes do a Chromo next season after you press before you inoculate. See what you get. Or get a Lactic Acid Accuvin Test kit and then you can see if you have any Lactic present.
December 30, 2013
Any progress reports on the Lanza-Musto Sangio MLF from the crew?
David O'Brien permalinkJanuary 5, 2014
As of 1/5/14 the Merlot is no closer to being done than it was 4 weeks ago…the Verdot is done!
March 1, 2014
2-28-14, My Lanza Sangiovese FINALLY tests (chromo) completed for MLF. Fermented back in September.
Something about this wine? Last year my Lanza Sangio was the first I fermented and the last to finish MLF.
March 3, 2014
I think it is safe to say the Merlot will not finish as a varietal. Blended at pressing presented no problem.


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Betsy Bonaparte: la Belle de Baltimore
Sunday, September 15, 2013 at 2:30pm
Feeley International Center, 003
Part of a series of French lectures, sponsored by Language Department in cooperation with Alliance française de Baltimore. Claude Bourguicnon-Frassetto will give an illustrated lecture, "Betsy Bonaparte: la Belle de Baltimore," which ties in well with the special exhibit currently at the Maryland Historical Society.
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- Professor
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The primary focus of my research is on the understanding of how genetic and environmental factors coordinately regulate the expression of genes involved in drug response and oncogenic switch. The work from this laboratory has been well cited with several original research papers being cited more than 100 times. Several research findings were reported by multiple media outlets such as USA Today and Doctor Guide. Dr. Yan is an author of Encyclopedia of Drug Metabolism and Interactions. This book has six volumes, represents a global effort, and presents more than 120 chapters by prominent authors from 11 different countries: USA, Canada, UK, Germany, Australia, Singapore, India, Japan, France, Denmark, and Switzerland.
In the past decade, the research activities are designed to answer such questions as: how does genetic or environmental factor contribute to differences in drug-response? How does transcriptional regulation switch from physiological (e.g., drug-metabolism) to pathological response (oncogenesis)? And how do drugs, hormones and herbs alter therapeutic activity when used together? In recent years, this laboratory has been focusing four projects: (Project 1) Molecular Biology of Carboxylesterases; (Project 2) Signaling of the Pregnane X receptor; (Project 3) Functional Characterization of DEC Transcription Factors; (Project 4) Herb-Drug Interactions
Genetic-based alterations on drug response; Drugs, herbs, hormones, and their interactions; Cancer: initiation, progression and chemoresistance
Ph.D., University of Kansas Medical Center Department of Pharmacology, Toxicology and Therapeutics, 1994
Postdoctoral Fellow, University of Kansas Medical Center Department of Pharmacology, Toxicology and Therapeutics, 1989-1991
Postdoctoral Fellow, New York Medical College Department of Microbiology and Immunology, 1988-1989
M.S., Nanjing Agricultural University Department of Microbiology and Immunology, School of Veterinary Medicine, 1985
D.V.M., Huazhong Agricultural University School of Veterinary Medicine, 1982
Xiao D, Yang D, Guo L, Lu W, Charpentier M, Yan B (2013) Regulation of carboxylesterase-2 expression by p53 family proteins and enhanced anticancer activities among 5-fluorouracil, irinotecan and doxazolidine prodrug. Brit J Pharmacol. 168,1989-1999.
Song X, Chen Y, Valanejad L, Kaimal R, Stoner M, Yan B, Deng R (2013) Mechanistic Insights into Isoform-dependent and Species-specific Regulation of Bile Salt Export Pump by Farnesoid X Receptor. J Lipid Res. 54, 3030-3044.
Guo L, Panderi I, Yan D, Szulak K, Li Y, Chen YT, Ma H, Niesen D, Seeram NP, Ahmed A, Yan B, Pantazato D, Lu W (2013) A comparative study of hollow CuS nanoparticles and hollow gold nanospheres on degradability and toxicity. ACS Nano. 7,8780-8793.
Xiao D, Shi D, Yang D, Barthel B, Koch TH, Yan B (2013) Carboxylesterase-2 is a highly sensitive target of the antiobesity agent orlistat with profound clinical implications in the activation of anticancer prodrugs. Biochem Pharmacol. 85, 439–447.
Chen Y, Song X, Vasilenko A, Valanejad L, More V, Qiu X, Chen W, Lai Y, Slitt A, Stoner M, Yan B, Deng R (2013) Bile salt export pump is dysregulated with altered farnesoid x receptor isoform expression in patients with hepatocellular carcinoma tissues. Hepatology. 57, 1530-1541.
Mao Z, Luan X, Cao G, Liu W, Xiong J, Hu G, Chen R, Ning R, Shang W, Yang J, Yan B (2012) DEC1 binding to the proximal promoter of CYP3A4 ascribes to the downregulation of CYP3A4 expression by IL-6 in primary human hepatocytes. Biochem Pharmacol. 84, 701-711.
Ramadan S, Guo L, Li Y, Yan B, Lu W (2012) Hollow copper sulfide nanoparticle-mediated transdermal drug delivery. Small. 8, 3143-3150.
Chen YZ, Shi D, Yang D, Yan B (2012) Antioxidant sulforaphane and sensitizer trinitrobenzene sulfonate induce carboxylesterase-1 through a novel element transactivated by nuclear factor-E2 related factor-2. Biochem Pharmacol. 84, 864-871.
Yang D, Yang J, Shi D, Xiao D, Chen YT, Black C, Deng R, Yan B (2012) The hypolipidemic agent Z-guggulsterone: metabolism interplays with induction of cholesterylester hydrolase CES1 and bile salt export pump. J Lipid Res. 53, 529-539.
Xiao D, Chen YZ, Yang D, Yan B (2012) Age-related inducibility of carboxylesterases by the antiepileptic agent phenobarbital and implications in drug metabolism and lipid accumulation. Biochem Pharmacol. 84, 232-239.
Yang D, Shi D, Yang J, Deng R, Yan B (2011) Scoparone potentiates transactivation of the bile salt export pump gene and this effect is enhanced by cytochrome P450 metabolism but abolished by a PKC inhibitor. Brit J Pharmacol. 164, 1547-1557.
Mao Z, Li Y, Peng Y, Luan X, Gui H, Feng X, Hu G, Shen J, Yan B, Yang J (2011)Lipopolysaccharide down-regulates carboxylesterases 1 and 2 and reduces hydrolysis activity in vitro and in vivo via p38MAPK-NF-κB pathway. Toxicol Lett. 201, 213-220.
Dostalek M, Court MH, Yan B, Akhaghi F (2011) Significantly reduced cytochrome P4503A4 expression and activity in liver from human with diabetes mellitus. Brit J Pharmacol. 163, 937-947.
Shi D, Yang D, Prinssen EP, Brian E. Davies BE, Yan B (2011) Surge in expression of carboxylesterase-1 during the post-natal stage enables a rapid gain of the capacity to activate the anti-influenza prodrug oseltamivir. J Infect Dis. 203, 937-942.
Yang J, Luan X, Gui H, Yan P, Yang D, Song X, Liu W, Hu G, Yan B Byakangelicin induces cytochrome P450 3A4 expression via transactivation of the pregnant X receptor in human hepatocytes. Brit J Pharmacol. 162, 441-451.
Li Y, Shen Q, Kim HT, Bissonnette RP, Lamph WW, Yan B, Brown PH (2011) The rexinoid bexarotene represses cyclin D1 transcription by inducing the DEC2 transcriptional repressor. Breast Cancer Res Treat. 128, 667-677.
Yang J, Hao C, Yang D, Shi D, Song X, Luan X, Hu G, Yan B (2010) Pregnane X receptor is required for interleukin-6-mediated down-regulation of cytochrome P450 3A4 in human hepatocytes. Toxicol Lett. 197, 219-226.
Shi D, Yang D, Yan B (2010) Dexamethasone transcriptionally increases the expression of the pregnane X receptor and synergistically enhances pyrethroid deltamethrin in the induction of cytochrome P450 3A23. Biochem Pharmacol. 80, 1274-1283.
Xiao Y, Xu W, Yan B, Yang D, Yang J, He X, Liang S, Hu X (2009) Preparation and Characterization of a Novel Pachyman-Based Pharmaceutical Aid II. A pH-Sensitive, Biodegradable and Biocompatible Hydrogel for Controlled Release of Protein Drugs. Carbohyd Polym. 77, 612-620.
Kaimal R, Song X, Yan B, King R, Deng R (2009) Differential modulation of farnesoid X receptor signaling pathway by the thiazolidinediones. J Pharmacol Exp Ther. 330, 125-134.
Yang D, Wang X, Chen YT, Deng R, Yan B (2009) Pyrethroid insecticides: isoform-dependent hydrolysis, induction of cytochrome P450 3A4 and evidence on the involvement of the pregnane X receptor. Toxicol Appl Pharmacol. 237, 49-58.
Yang D, Pearce R, Wang X, Roger Gaedigk, Wan YJY, Yan B (2009) Human carboxylesterases HCE1 and HCE2: Ontogenic expression, inter-individual variability and differential hydrolysis of oseltamivir, aspirin, deltamethrin and permethrin. Biochem Pharmacol. 77, 238 – 247.
Shi D, Yang J, Yang D, You L, Yan B (2008) Dexamethasone suppresses the expression of multiple rat carboxylesterases through transcriptional repression: evidence for an involvement of the glucocorticoid receptor. Toxicology. 254, 97-105.
Song X, Kaimal R, Yan B, Deng R (2008) Liver receptor homolog-1 up-regulates the expression of human bile salt export pump and evidence for the species-dependent up-regulation. J Lipid Res. 49, 973-984.
Qian Y, Zhang J, Yan B, Chen X (2008) DEC1, a bHLH transcription factor and a novel target gene of the p53 family, mediates p53-dependent premature senescence. J Biol Chem. 283, 2896-2905.
Liu F, Yang D, Song X, Deng R, Yan B (2008) The far and distal enhancers in the CYP3A4 gene coordinates the proximal promoter in responding to the pregnane X receptor similarly but differentially to hepatocyte nuclear factor-4α. Biochem J. 409, 243-250.
Patel CG, Richman K, Yang D, Yan B, Gohh RY, Akhlaghi F (2007) Effect of diabetes on mycophenolic acid concentration and inosine monophosphate dehydrogenase activity in kidney transplant recipients. Ther Drug Monit. 29, 735-742.
Yang J, Shi D, Yang D, Song X, Yan B (2007) Interleukin-6 suppresses the expression of carboxyl esterases HCE1 and HCE2 through transcriptional repression. Mol Pharmacol. 72, 686-694.
Deng R, Yang D, Radke A, Yang J, Yan B (2007) Hypolipidemic agent guggulsterone regulates BSEP expression: dominance of transactivation over FXR- antagonism. J Pharmacol Exp Ther. 320, 1153-1162.
Yang J, Yan B (2007) Photochemotherapeutic agent 8-methoxypsoralen induces the expression of cytochrome P450 3A4 and carboxylesterase HCE2: evidence on a differential involvement of the pregnane X receptor. Toxicol Sci. 95, 13-22.
Li Y, Bi Z, Yan B, Wan Y (2006) UVB radiation induces expression of HIF-1alpha and VEGF through the EGFR/PI3K/DEC1 pathway. Int J Mol Med. 18, 713-719.
Tang M, Mukundan M, Yang J, Charpentier N, LeCluyse EL Black C, Yang D, Shi, D, Yan B (2006) Anti-platelet agents aspirin and clopidogrel are hydrolyzed by distinct carboxylesterases and clopidogrel is transesterificated in the presence of ethyl alcohol. J Pharmacol Exp Ther. 319, 1467-1476.
Shi D, Yang J, Yang D, LeCluyse EL, Black C, You L, Akhlaghi F, Yan B (2006) Anti-influenza prodrug oseltamivir is activated by carboxylesterase HCE1 and the activation is inhibited by anti-platelet agent clopidogrel. J Pharmacol Exp Ther. 319, 1477-1484.
Li Y, Xie M, Yang J, Yang D, Deng R, Wan Y, Yan B (2006) The expression of antiapoptotic protein survivin is transcriptionally upregulated by DEC1 primarily through multiple Sp1 binding sites in the proximal promoter. Oncogene. 25, 3296-3306.
Deng R, Yang D, Yang J, Yan B (2006) Oxysterol 22(R)-hydroxycholesterol induces the expression of the bile salt export pump through nuclear receptor farsenoid X receptor but not liver X receptor. J Pharmacol Exp Ther. 317, 317-325.