text:
Sundin's Return: To Boo or Not to Boo
Editor's Note: This article comes to us courtesy of Torontosportsmedia.com, a web site that focuses on the sports journalism scene in T.O. We will soon be engaging in a content-sharing arrangement with this site, so here's a taste.
The world is going to hell in a hand basket. Unemployment is at a recent high, people are losing jobs, homes, etc. There is so much to talk about and yet the editors of the Toronto Sun in Friday's paper actually had the balls to not only write about Mats Sundin's return, but to shame Leaf fans into cheering for the guy. Are you kidding me? A freaking editorial on Sundin's return? Pertinent snippets from the editorial and other stories on this issue can be found in quotes below.
"As hockey players say, the fans pay for the tickets and they have a right to cheer or boo whom they please. But we hope fans at the Air Canada Centre tomorrow night cheer Mats Sundin when he takes the ice for the Vancouver Canucks. In his first trip back to the ACC in an opponent's uniform, Sundin deserves respect. "
What a total load of crap. Utter, 100 per cent crap. He "deserves" respect. He plays for another team! Since when are we "supposed to" cheer another team? We fans of Toronto teams take a beating from the press. We are suckers, idiots, too quiet, too cheap, too die-hard, too biased and now this? Enough.
This isn't an attack on Sundin. This is a matter of fact. When he retires and gets his jersey raised to the banners that will be the time for respect. We are supposed to cheer a member of the opposition now?
"Anyone who doubts that, need only look at them this year, without him. There's not much worth watching."
With Sundin and the rest of his "crew" over the last three years, what exactly was there worth watching? That is not a condemnation on No. 13. It's a fact. The results over the last nearly four seasons — with or without Sundin — have been the same, so don't give me that crap.
"Sundin grew into an NHL superstar in a Leaf uniform and a lock for the Hockey Hall of Fame. He merits our respect because he's earned it. The old-fashioned way. One game at a time."
I agree 100 per cent, he was a terrific athlete and player and representative of our team. We don't have to cheer him Saturday night. He plays for another team. Every time Wayne Gretzky or Mario Lemieux touched the puck in the middle of their legendary careers they got booed. We as fans don't cheer the opposition (unless of course you are a paying member of tank nation). When those guys came to town later in a non playing life or on their last visit, when they were honoured, they got what the respect they deserved.
"Some will bitch Sundin never led the Leafs to a Stanley Cup, even as they praise other captains who failed to do exactly the same thing. Some will whine Sundin should have waived his no-trade clause last year for some late-season draft picks or talent. We don't hold any of it against him. Sundin simply exercised a no-trade clause he fairly negotiated. It wasn't a sneak attack."
None of those are reasons not to cheer for him. I would have preferred he won a Cup, but that alone doesn't warrant him not getting cheered. Let's get this no trade clause thing over once and for all. Oddly enough, The Sun's Steve Simmons hit one out of the park on Friday, especially on the issue of Sundin's no-trade clause:
"The last important decision Mats Sundin made as captain of the Maple Leafs set his beloved hockey team back several seasons. There cannot be much disputing of that. Sundin's decision to remain a Maple Leaf last winter was a determination based on loyalty, his own built-in naivete and a position he was entitled to take by the very contract he had signed. But his public rationalizations for not relinquishing the no-trade aspect of his contract have been proven over time to be contradictory, baseless or, at the very worst, dishonest. He said one thing and did the other. He said he couldn't envision himself in another uniform. He said he didn't believe in being a rental player, that to live through the Stanley Cup process, you had to start from the beginning."
Bingo. He owed the team and its fans nothing. Nothing. He had, if nothing else earned a reputation of being truthful, so many hockey critics said it over and over — Sundin is a genuine guy. We were told to believe what he said. When Sundin said he wasn't willing to move after talking to Borje Salming and that he always had believed you have to be with a team from day one, we were told to honour that. That is fine. I had no problem with that then. I have a huge problem when he goes back on that word. Can he change his mind? Of course he can. We all do. We certainly do in our own lives every day. We all don't look into a TV camera with a tear in eye and say something as powerful and meaningful as he did. When you do so, and you go back on your word (lie) you better be prepared for the repercussions.
"If I were a paying customer of the Leafs, overpaying for a less-than-capable NHL product, I would boo Sundin with fervour. I would hold him partly responsible for making Brian Burke's job as onerous as it is. You can't play both sides of the fence. You can't say you are staying out of loyalty, out of passion, and then do the opposite, without angering the passionate, without being held responsible for some of the carnage you left behind."
Exactly. That, from Simmons, in comparison to this from his editors, is the gospel:
"And let's get real. Leaf management was never serious about building a Stanley Cup contender around Sundin. Where were the wingers Number 13 needed when he was in his prime? The seats were full and so were the owners' pockets. The Leafs made Sundin rich, too. What decent NHL player isn't? But more than a superstar, Sundin was that increasingly rare phenomenon in hockey and professional sport — a role model. Tomorrow night, cheer. He deserves that much."
Raise your hand if you truly believe, in your heart of hearts, brain of brains, despite what Wilbur says, that the owners didn't want to win. That is complete and utter horsekaka (check out Private Eyes starring Tim Conway and Don Knotts for more). It is such a hollow line of crap. Where they successful? No. Did they make huge mistakes? Yes. Should we be furious? Yes. Did they not want to win? No, that is just plain dumb. Any idea how much more cash they would make if they had won?
"The fact he is a rental player now with Vancouver makes that all the more difficult to digest. Sundin may have been acting out of love for his Maple Leafs in making his decision last season, but his love, in this case, has proven to be selfish, contradictory and externally damaging."
Someone give Mr. Simmons a prize.
Over at The Globe and Mail, Roy MacGregor takes a more philosophical look at the comeback:
"Still, Sundin is both a special player — 1,332 points in 1,321 NHL games — and a special person, a quiet captain for the Leafs who was both a model of consistency and a model citizen. At least until last year, when he chose to engage his no-trade clause and thereby denied the Leafs the chance to trade him for something, anything, that might have advanced the team's rebuilding plans. Then there were the embarrassing poker ads on television, Sundin essentially endorsing the wonky notion that there is something sporting in a card game. And then there was the endless hemming and hawing over where he was going — the Montreal Canadiens, Ottawa and Vancouver were all in pursuit — only to have him declare the Canucks had been his choice all along. If only he'd just said so."
I had never really thought about the Poker ad. That actually is pretty funny.
"'I feel good about going back. Toronto is still a home for me. I spent 13 years within the city as a Toronto Maple Leaf, so it's always going to be part of my heart. At the same time, once the puck drops, it's going to be a game like any other game.' Sure. And Barack Obama is going to be a president like any other."
Exactly. Sundin was less than honest then and he is being less than honest now. The lie he told then was more hurtful, this more recent one more understandable.
Even Damien Cox, who is usually pretty sane when it comes to this stuff, wrote the following:
"But if Maple Leaf fans can imagine any time in the near future that their team will regain a sense of respect around the NHL and become an organization that celebrates excellence over mediocrity, they might want to reconsider their too-frequent reflex to boo. They boo Sidney Crosby like they once booed Bobby Orr, apparently because talent offends them. They showered derision upon Larry Murphy, who promptly moved to Detroit and won a couple of Cups with the Red Wings. They boo Daniel Alfredsson for an alleged crime of disrespect committed, interestingly, against Sundin, mimicking the Leaf captain's petulant toss of his stick into the audience five years ago. For Sundin on Saturday, however, the only reasonable response should be two-fold. The man deserves a good, hearty round of applause, with a good number of those in attendance on their feet. He may not have contributed more to the Leaf organization than Doug Gilmour or Wendel Clark, but he surely didn't contribute less and deserves similar treatment. Once the ovation is over, the Leafs should then try to knock his block off. Nothing illegal or cheap, but good, hard hockey that would leave Sundin leaving the ACC thinking it was no fun at all."
What a farce. Why are people comparing a current player to two retired guys? Why are we comparing guys who got traded away as opposed to one who chose to walk away? The media were equally as culpable for running Murphy out of town as the fans. Every arena in the NHL boos every star player. Is there always a handful of that star player's jersey in attendance? Yup. Do they still get booed? Hell, yes. Oh, and Damien, that happens in every sports arena in every league in North America. Do Laker fans cheer on LeBron James? Of course not. Do they overpay to see him? Hell, yes. Do some wear his jersey? Yup. Do they boo him? Yes — it's what fans do!
"That's how to produce a strong impression that the club has turned the page on the Sundin years and is marching towards a better future with pride rather than wasting time trashing former heroes."
Ummmm, no. When he retires, honour him. While he plays for another team, you do as Simmons says, you boo. Or as you accuse most Leaf game attendees of doing, you sit on your hands (sorry, I couldn't resist!).
"Leaf fans, really, should care about only two Sundin related issues. First, that the classy Swede grew sick of the screwed-up manner in which the Toronto operation was being run. Are things different under Brian Burke? We're still learning the answer to that question. Second, as with any number of good players in recent years, Sundin left town without fetching any assets in return. This is an organization that has consistently been unable to understand that the best time to move athletes is at the peak of their value, not when they've outlived their usefulness. None of this was Sundin's fault. Those who accuse him of lying to the Leafs about his true intentions are fools. Those who would jeer him upon his return belong to the same category."
It's fascinating that the guy who called Sundin the most honest and truthful Maple Leaf in recent memory is drinking the Kool-Aid. I agree with Damien's first point above. I think it is hilarious, mind numbingly funny that out of one side of his mouth Damien says that Sundin didn't lie, and out of the other Damien blames the buds for not getting anything for Mats. The worst part is that Damien is dead on with one of the Leafs' biggest problems over the years, especially John Ferguson, Jr., being "unable to understand that the best time to move athletes is at the peak of their value, not when they've outlived their usefulness". That is right. This is why Vesa Toskala should have been dealt last year. It's why perhaps Matt Stajan and Dominic Moore should be dealt this year.
Berger was just on The Fan previewing his blog (thrilling, I realize). He did say one thing that was interesting. He really loves argyle sweaters. No, just kidding. He said that the reason this is such a big story is because there is nothing else to talk about. To a certain degree, he is right. He is right in that there is a huge void in this town with regard to interesting sports stories. The Hab boys who are being tied to some mobster may be able to tell us which is a better bet, the Leafs or the Raptors will finish dead last. Can you imagine the lull on March 6? At least between now and then we can focus on the deadline. What the hell do we do between that and the draft? Seriously! Back to reality…this is a big story because the press has nothing better to talk about. None of these guys cares about Sundin. They all care about selling clicks or papers. This is controversial and right now there just isn't anything else out there.
I will say it one last time. People should do what they want to do. Those who cheer are a little bit nostalgic and I suspect a little bit like sheep, doing that which they are told to do. Those who boo, I hope you are booing the opposition, or at the very least the liar. Sundin was one hell of a Maple Leaf player. Some called him the quietest Maple Leaf leader ever. If true, he should have kept his mouth shut; it is that and not his play that got him in to trouble.
Read Simmons here.
Read The Sun idiot editors here.
Read Roy MacGregor here.
Read Cox here.


text:
perlmodstyle - Perl module style guide
This document attempts to describe the Perl Community's "best practice" for writing Perl modules. It extends the recommendations found in perlstyle , which should be considered required reading before reading this document.
While this document is intended to be useful to all module authors, it is particularly aimed at authors who wish to publish their modules on CPAN.
The focus is on elements of style which are visible to the users of a module, rather than those parts which are only seen by the module's developers. However, many of the guidelines presented in this document can be extrapolated and applied successfully to a module's internals.
This document differs from perlnewmod in that it is a style guide rather than a tutorial on creating CPAN modules. It provides a checklist against which modules can be compared to determine whether they conform to best practice, without necessarily describing in detail how to achieve this.
All the advice contained in this document has been gleaned from extensive conversations with experienced CPAN authors and users. Every piece of advice given here is the result of previous mistakes. This information is here to help you avoid the same mistakes and the extra work that would inevitably be required to fix them.
The first section of this document provides an itemized checklist; subsequent sections provide a more detailed discussion of the items on the list. The final section, "Common Pitfalls", describes some of the most popular mistakes made by CPAN authors.
For more detail on each item in this checklist, see below.
Before you start
Don't re-invent the wheel
Patch, extend or subclass an existing module where possible
Do one thing and do it well
Choose an appropriate name
The API
API should be understandable by the average programmer
Simple methods for simple tasks
Separate functionality from output
Consistent naming of subroutines or methods
Use named parameters (a hash or hashref) when there are more than two parameters
Ensure your module works under
use strict
Stable modules should maintain backwards compatibility
Write documentation in POD
Document purpose, scope and target applications
Document each publically accessible method or subroutine, including params and return values
Give examples of use in your documentation
Provide a README file and perhaps also release notes, changelog, etc
Provide links to further information (URL, email)
Release considerations
Specify pre-requisites in Makefile.PL or Build.PL
Specify Perl version requirements with
Include tests with your module
Choose a sensible and consistent version numbering scheme (X.YY is the common Perl module numbering scheme)
Increment the version number for every change, no matter how small
Package the module using "make dist"
Choose an appropriate license (GPL/Artistic is a good default)
Try not to launch headlong into developing your module without spending some time thinking first. A little forethought may save you a vast amount of effort later on.
Has it been done before?
You may not even need to write the module. Check whether it's already been done in Perl, and avoid re-inventing the wheel unless you have a good reason.
Good places to look for pre-existing modules include http://search.cpan.org/ and asking on email@example.com
If an existing module almost does what you want, consider writing a patch, writing a subclass, or otherwise extending the existing module rather than rewriting it.
Do one thing and do it well
At the risk of stating the obvious, modules are intended to be modular. A Perl developer should be able to use modules to put together the building blocks of their application. However, it's important that the blocks are the right shape, and that the developer shouldn't have to use a big block when all they need is a small one.
Your module should have a clearly defined scope which is no longer than a single sentence. Can your module be broken down into a family of related modules?
Bad example:
"FooBar.pm provides an implementation of the FOO protocol and the related BAR standard."
Good example:
"Foo.pm provides an implementation of the FOO protocol. Bar.pm implements the related BAR protocol."
This means that if a developer only needs a module for the BAR standard, they should not be forced to install libraries for FOO as well.
What's in a name?
Make sure you choose an appropriate name for your module early on. This will help people find and remember your module, and make programming with your module more intuitive.
When naming your module, consider the following:
Be descriptive (i.e. accurately describes the purpose of the module).
Be consistent with existing modules.
Reflect the functionality of the module, not the implementation.
Avoid starting a new top-level hierarchy, especially if a suitable hierarchy already exists under which you could place your module.
You should contact firstname.lastname@example.com to ask them about your module name before publishing your module. You should also try to ask people who are already familiar with the module's application domain and the CPAN naming system. Authors of similar modules, or modules with similar names, may be a good place to start.
Considerations for module design and coding:
To OO or not to OO?
Your module may be object oriented (OO) or not, or it may have both kinds of interfaces available. There are pros and cons of each technique, which should be considered when you design your API.
According to Damian Conway, you should consider using OO:
When the system is large or likely to become so
When the data is aggregated in obvious structures that will become objects
When the types of data form a natural hierarchy that can make use of inheritance
When operations on data vary according to data type (making polymorphic invocation of methods feasible)
When it is likely that new data types may be later introduced into the system, and will need to be handled by existing code
When interactions between data are best represented by overloaded operators
When the implementation of system components is likely to change over time (and hence should be encapsulated)
When the system design is itself object-oriented
When large amounts of client code will use the software (and should be insulated from changes in its implementation)
When many separate operations will need to be applied to the same set of data
Think carefully about whether OO is appropriate for your module. Gratuitous object orientation results in complex APIs which are difficult for the average module user to understand or use.
Designing your API
Your interfaces should be understandable by an average Perl programmer. The following guidelines may help you judge whether your API is sufficiently straightforward:
- Write simple routines to do simple things.
It's better to have numerous simple routines than a few monolithic ones. If your routine changes its behaviour significantly based on its arguments, it's a sign that you should have two (or more) separate routines.
- Separate functionality from output.
Return your results in the most generic form possible and allow the user to choose how to use them. The most generic form possible is usually a Perl data structure which can then be used to generate a text report, HTML, XML, a database query, or whatever else your users require.
If your routine iterates through some kind of list (such as a list of files, or records in a database) you may consider providing a callback so that users can manipulate each element of the list in turn. File::Find provides an example of this with its
find(\&wanted, $dir)
syntax. - Provide sensible shortcuts and defaults.
Don't require every module user to jump through the same hoops to achieve a simple result. You can always include optional parameters or routines for more complex or non-standard behaviour. If most of your users have to type a few almost identical lines of code when they start using your module, it's a sign that you should have made that behaviour a default. Another good indicator that you should use defaults is if most of your users call your routines with the same arguments.
- Naming conventions
Your naming should be consistent. For instance, it's better to have:
display_day(); display_week(); display_year();
display_day(); week_display(); show_year();
This applies equally to method names, parameter names, and anything else which is visible to the user (and most things that aren't!)
- Parameter passing
Use named parameters. It's easier to use a hash like this:
$obj->do_something( name => "wibble", type => "text", size => 1024, );
... than to have a long list of unnamed parameters like this:
$obj->do_something("wibble", "text", 1024);
While the list of arguments might work fine for one, two or even three arguments, any more arguments become hard for the module user to remember, and hard for the module author to manage. If you want to add a new parameter you will have to add it to the end of the list for backward compatibility, and this will probably make your list order unintuitive. Also, if many elements may be undefined you may see the following unattractive method calls:
$obj->do_something(undef, undef, undef, undef, undef, undef, 1024);
Provide sensible defaults for parameters which have them. Don't make your users specify parameters which will almost always be the same.
The issue of whether to pass the arguments in a hash or a hashref is largely a matter of personal style.
The use of hash keys starting with a hyphen (
) or entirely in upper case (NAME
) is a relic of older versions of Perl in which ordinary lower case strings were not handled correctly by the=>
operator. While some modules retain uppercase or hyphenated argument keys for historical reasons or as a matter of personal style, most new modules should use simple lower case keys. Whatever you choose, be consistent!
Strictness and warnings
Your module should run successfully under the strict pragma and should run without generating any warnings. Your module should also handle taint-checking where appropriate, though this can cause difficulties in many cases.
Backwards compatibility
Modules which are "stable" should not break backwards compatibility without at least a long transition phase and a major change in version number.
Error handling and messages
When your module encounters an error it should do one or more of:
Return an undefined value.
or similar (errstr
is a common name used by DBI and other popular modules; if you choose something else, be sure to document it clearly). -
a message to STDERR. -
only when your module absolutely cannot figure out what to do. (croak()
is a better version ofdie()
for use within modules, which reports its errors from the perspective of the caller. See Carp for details ofcroak()
and other useful routines.) -
As an alternative to the above, you may prefer to throw exceptions using the Error module.
Configurable error handling can be very useful to your users. Consider offering a choice of levels for warning and debug messages, an option to send messages to a separate file, a way to specify an error-handling routine, or other such features. Be sure to default all these options to the commonest use.
Your module should include documentation aimed at Perl developers. You should use Perl's "plain old documentation" (POD) for your general technical documentation, though you may wish to write additional documentation (white papers, tutorials, etc) in some other format. You need to cover the following subjects:
A synopsis of the common uses of the module
The purpose, scope and target applications of your module
Use of each publically accessible method or subroutine, including parameters and return values
Examples of use
Sources of further information
A contact email address for the author/maintainer
The level of detail in Perl module documentation generally goes from less detailed to more detailed. Your SYNOPSIS section should contain a minimal example of use (perhaps as little as one line of code; skip the unusual use cases or anything not needed by most users); the DESCRIPTION should describe your module in broad terms, generally in just a few paragraphs; more detail of the module's routines or methods, lengthy code examples, or other in-depth material should be given in subsequent sections.
Ideally, someone who's slightly familiar with your module should be able to refresh their memory without hitting "page down". As your reader continues through the document, they should receive a progressively greater amount of knowledge.
The recommended order of sections in Perl module documentation is:
One or more sections or subsections giving greater detail of available methods and routines and any other relevant information.
COPYRIGHT and LICENSE
Keep your documentation near the code it documents ("inline" documentation). Include POD for a given method right above that method's subroutine. This makes it easier to keep the documentation up to date, and avoids having to document each piece of code twice (once in POD and once in comments).
README, INSTALL, release notes, changelogs
Your module should also include a README file describing the module and giving pointers to further information (website, author email).
An INSTALL file should be included, and should contain simple installation instructions. When using ExtUtils::MakeMaker this will usually be:
When using Module::Build, this will usually be:
Release notes or changelogs should be produced for each release of your software describing user-visible changes to your module, in terms relevant to the user.
Version numbering
Version numbers should indicate at least major and minor releases, and possibly sub-minor releases. A major release is one in which most of the functionality has changed, or in which major new functionality is added. A minor release is one in which a small amount of functionality has been added or changed. Sub-minor version numbers are usually used for changes which do not affect functionality, such as documentation patches.
The most common CPAN version numbering scheme looks like this:
1.00, 1.10, 1.11, 1.20, 1.30, 1.31, 1.32
A correct CPAN version number is a floating point number with at least 2 digits after the decimal. You can test whether it conforms to CPAN by using
perl -MExtUtils::MakeMaker -le 'print MM->parse_version(shift)' 'Foo.pm'
If you want to release a 'beta' or 'alpha' version of a module but don't want CPAN.pm to list it as most recent use an '_' after the regular version number followed by at least 2 digits, eg. 1.20_01. If you do this, the following idiom is recommended:
$VERSION = "1.12_01"; $XS_VERSION = $VERSION; # only needed if you have XS code $VERSION = eval $VERSION;
With that trick MakeMaker will only read the first line and thus read the underscore, while the perl interpreter will evaluate the $VERSION and convert the string into a number. Later operations that treat $VERSION as a number will then be able to do so without provoking a warning about $VERSION not being a number.
Never release anything (even a one-word documentation patch) without incrementing the number. Even a one-word documentation patch should result in a change in version at the sub-minor level.
Module authors should carefully consider whether to rely on other modules, and which modules to rely on.
Most importantly, choose modules which are as stable as possible. In order of preference:
Core Perl modules
Stable CPAN modules
Unstable CPAN modules
Modules not available from CPAN
Specify version requirements for other Perl modules in the pre-requisites in your Makefile.PL or Build.PL.
Be sure to specify Perl version requirements both in Makefile.PL or
Build.PL and with require 5.6.1
or similar. See the section on
use VERSION
of require for details.
All modules should be tested before distribution (using "make disttest"),
and the tests should also be available to people installing the modules
(using "make test").
For Module::Build you would use the make test
equivalent perl Build test
The importance of these tests is proportional to the alleged stability of a module -- a module which purports to be stable or which hopes to achieve wide use should adhere to as strict a testing regime as possible.
Useful modules to help you write tests (with minimum impact on your development process or your time) include Test::Simple, Carp::Assert and Test::Inline. For more sophisticated test suites there are Test::More and Test::MockObject.
Modules should be packaged using one of the standard packaging tools. Currently you have the choice between ExtUtils::MakeMaker and the more platform independent Module::Build, allowing modules to be installed in a consistent manner. When using ExtUtils::MakeMaker, you can use "make dist" to create your package. Tools exist to help you to build your module in a MakeMaker-friendly style. These include ExtUtils::ModuleMaker and h2xs. See also perlnewmod.
Make sure that your module has a license, and that the full text of it is included in the distribution (unless it's a common one and the terms of the license don't require you to include it).
If you don't know what license to use, dual licensing under the GPL and Artistic licenses (the same as Perl itself) is a good idea. See perlgpl and perlartistic.
Reinventing the wheel
There are certain application spaces which are already very, very well served by CPAN. One example is templating systems, another is date and time modules, and there are many more. While it is a rite of passage to write your own version of these things, please consider carefully whether the Perl world really needs you to publish it.
Trying to do too much
Your module will be part of a developer's toolkit. It will not, in itself, form the entire toolkit. It's tempting to add extra features until your code is a monolithic system rather than a set of modular building blocks.
Inappropriate documentation
Don't fall into the trap of writing for the wrong audience. Your primary audience is a reasonably experienced developer with at least a moderate understanding of your module's application domain, who's just downloaded your module and wants to start using it as quickly as possible.
Tutorials, end-user documentation, research papers, FAQs etc are not
appropriate in a module's main documentation. If you really want to
write these, include them as sub-documents such as My::Module::Tutorial
and provide a link in the SEE ALSO section of the
main documentation.
- perlstyle
General Perl style guide
- perlnewmod
How to create a new module
- perlpod
POD documentation
- podchecker
Verifies your POD's correctness
- Packaging Tools
- Testing tools
Test::Simple, Test::Inline, Carp::Assert, Test::More, Test::MockObject
- http://pause.perl.org/
Perl Authors Upload Server. Contains links to information for module authors.
- Any good book on software engineering
Kirrily "Skud" Robert <firstname.lastname@example.com>

subset: commoncrawl


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text:
NSL – Netzwerk Stadt und Landschaft
ETH Zürich
Projects of the Chairs
Prof. Dr. Bryan T. Adey | Infrastructure Management
Prof. Dr. Tom Avermaete | History and Theory of Urban Design
Prof. Dr. Kay W. Axhausen | Traffic and Transport Planning
Prof. Dr. Francesco Corman | Transport Systems
Prof. Teresa Galí-Izard | Landschaftsarchitektur
Prof. Dr. Adrienne Grêt-Regamey | Planning of Landscape and Urban Systems (PLUS)
Prof. Dr. David Kaufmann | Spatial Development and Urban Policy
Prof. Hubert Klumpner | Architecture and Urban Design
Dr. Anastasios Kouvelas | Traffic Engineering and Control
Prof. Dr. Christian Schmid | Sociology
Prof. Milica Topalovic | Architecture and Territorial Planning
Dr. Jennifer Duyne Barenstein | ETH Wohnforum – ETH CASE
NSL Archive
Former Chairs
NSL Colloquia
The NSL Colloquia are a bi-annual presentation of exceptional work under a rotating theme determined by the inviting professor.
NSL Projects
E-Bike City
Future Cities Lab Global
Urban Potential and Strategies in Metropolitan Territories – The Zurich Metropolitan Region as an Example (NFP65)
Large-scale Virtualization and Modeling Lab (LVML)
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Author: Alexandra Adornetto
Publisher: Feiwel & Friends
Date: August 31, 2010Nothing much happens in the sleepy town of Venus Cove. But everything changes when three angels are sent from heaven to protect the town against the gathering forces of darkness: Gabriel, the warrior; Ivy, the healer; and Bethany, a teenage girl who is the least experienced of the trio. They work hard to conceal their true identity and, most of all, their wings. But the mission is threatened when the youngest angel, Bethany, is sent to high school and falls in love with the handsome school captain, Xavier Woods. Will she defy the laws of Heaven by loving him? Things come to a head when the angels realize they are not the only supernatural power in Venus Cove. There′s a new kid in town and he′s charming, seductive and deadly. Worst of all, he′s after Beth.
I am so excited for this book. The cover is gorgeous and it sounds awesome.


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Jewelry Appraisal
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Refrigeration & Food Safety
- History of Refrigeration
- Importance of Refrigeration
- Types of Bacteria in Refrigerated Foods
- Safe Refrigerator Temperature
- Safe Handling of Foods for Refrigerating
- Placement of Foods
- Shelves
- Specialized Compartments
- Safety of Foods Stored on the Door
- Food Safety While Manually Defrosting a Refrigerator-Freezer
- Keeping the Refrigerator Clean
- Removing Odors
- Storage Times for Refrigerated Foods
A refrigerator is one of the most important pieces of equipment in the kitchen for keeping foods safe. These electric units are so commonplace today, we forget a refrigerator was once little more than a box with a block of ice used to supply a rather undependable source of cold air. But we are instantly reminded of its importance to our daily lives when the power goes off or the unit fails, putting our food's safety in jeopardy.
History of Refrigeration
In prehistoric times, man found that his game would last longer if stored in the coolness of a cave or packed in snow. He realized the cold temperatures would keep game for times when food was not available. Later, ice was harvested in the winter to be used in the summer. As man became more industrialized and mechanized, ice was harvested from lakes and rivers or manufactured, stored, and transported to many countries. Even today, ice is still manufactured for this purpose.
The intermediate stage in the history of cooling foods was to add chemicals like sodium nitrate or potassium nitrate to water causing the temperature to fall. Cooling wine via this method was recorded in 1550, as were the words "to refrigerate." The evolution to mechanical refrigeration, a compressor with refrigerant, was a long, slow process and was introduced in the last quarter of the 19th century.
The science of refrigeration continues to evolve. In 1996, there was a change made in the type of refrigerant used to comply with the Regulatory Clean Air Act, Title 6. The old refrigerant known to most people as "freon," a tradename, was replaced with HFC 134a, a new refrigerant less injurious to the ozone and still just as effective in keeping food cold. As consumers, we should notice no difference.
Importance of Refrigeration
Refrigeration slows bacterial growth. Bacteria exist everywhere in nature. They are in the soil, air, water, and the foods we eat. When they have nutrients (food), moisture, and favorable temperatures, they grow rapidly, increasing in numbers to the point where some types of bacteria can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 and 140 °F, the "Danger Zone," some doubling in number in as little as 20 minutes. A refrigerator set at 40 °F or below will protect most foods.
Types of Bacteria in Refrigerated Foods
There are two completely different families of bacteria: pathogenic bacteria, the kind that cause foodborne illness, and spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures.
Pathogenic bacteria can grow rapidly in the "Danger Zone," the temperature range between 40 and 140 °F, but they do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a pathogen is present.
Spoilage bacteria can grow at low temperatures, such as in the refrigerator. Eventually they cause food to develop off or bad tastes and smells. Most people would not choose to eat spoiled food, but if they did, they probably would not get sick. It comes down to an issue of quality versus safety:
- Food that has been left too long on the counter may be dangerous to eat, but could look fine.
- Food that has been stored too long in the refrigerator or freezer may be of lessened quality, but most likely would not make anyone sick. (However, some bacteria such as Listeria monocytogenes thrive at cold temperatures, and if present, will multiply in the refrigerator over time and could cause illness.)
Safe Refrigerator Temperature
For safety, it is important to verify the temperature of the refrigerator. Refrigerators should be set to maintain a temperature of 40 °F or below. Some refrigerators have built-in thermometers to measure their internal temperature. For those refrigerators without this feature, keep an appliance thermometer in the refrigerator to monitor the temperature. This can be critical in the event of a power outage. When the power goes back on, if the refrigerator is still 40 °F, the food is safe. Foods held at temperatures above 40 °F for more than 2 hours should not be consumed. Appliance thermometers are specifically designed to provide accuracy at cold temperatures. Be sure refrigerator/freezer doors are closed tightly at all times. Don't open refrigerator/freezer doors more often than necessary and close them as soon as possible.
Safe Handling of Foods for Refrigerating
Hot food can be placed directly in the refrigerator or it can be rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.
A large pot of food like soup or stew should be divided into small portions and put in shallow containers before being refrigerated. A large cut of meat or whole poultry should be divided into smaller pieces or placed in shallow containers before refrigerating.
Placement of Foods
The temperature in a refrigerator should be 40 °F or below throughout the unit, so that any place is safe for storage of any food. Raw meat, poultry, and seafood should be in a sealed container or wrapped securely to prevent raw juices from contaminating other foods.
Some refrigerators have special features such as adjustable shelves, door bins, crispers, and meat/cheese drawers. These features are designed to make storage of foods more convenient and to provide an optimal storage environment for fruits, vegetables, meats, poultry, and cheese.
Shelves should be adjustable to accommodate a variety of packages. Tempered glass shelves are attractive and easy to clean. Some refrigerators feature sealed glass shelves to contain spills and make cleanup easier. Some shelves pull out to provide better accessibility to items in the back.
Specialized Compartments
Sealed crisper drawers provide an optimal storage environment for fruits and vegetables. Vegetables require higher humidity conditions while fruits require lower humidity conditions. Some crispers are equipped with controls to allow the consumer to customize each drawer's humidity level.
An adjustable temperature meat drawer maximizes the storage time of meats and cheeses. Additional cool air is directed into the drawer to keep items very cold without freezing.
Safety of Foods Stored on the Door
Don't store perishable foods in the door. Eggs should be stored in the carton on a shelf. The temperature of the storage bins in the door fluctuate more than the temperature in the cabinet. Keep the door closed as much as possible.
Food Safety While Manually Defrosting a Refrigerator-Freezer
Most refrigerators-freezers sold today don't require defrosting by the consumer. However, there are still units on the market and in homes that do allow frost to build up and require periodic defrosting.
When food is removed from the freezer for defrosting and the unit is turned off, it's important to keep refrigerated foods cold and frozen foods from thawing. To do this, place the food in a cooler with a cold source or pack it in a box and cover it with blankets for insulation.
Do not use any type of electrical heating device, ice pick, knife, or other sharp object to remove frost, as this could damage the inner lining.
Keeping the Refrigerator Clean
One very important step in keeping your food safe is keeping your refrigerator clean. Wipe up spills immediately - clean surfaces thoroughly with hot, soapy water; then rinse.
Once a week, make it a habit to throw out perishable foods that should no longer be eaten. A general rule of thumb for refrigerator storage for cooked leftovers is 4 days; raw poultry and ground meats, 1 to 2 days. Refer to the cold storage chart for storage of meat, poultry, and egg products in the home refrigerator.
To keep the refrigerator smelling fresh and help eliminate odors, place an opened box of baking soda on a shelf. Avoid using solvent cleaning agents, abrasives, and all cleansers that may impart a chemical taste to food or ice cubes, or cause damage to the interior finish of your refrigerator. Follow the manufacturer's instructions.
The exterior may be cleaned with a soft cloth and mild liquid dishwashing detergent as well as cleansers and polishes that are made for appliance use. The front grill should be kept free of dust and lint to permit free air flow to the condenser. Several times a year the condenser coil should be cleaned with a brush or vacuum cleaner to remove dirt, lint, or other accumulations. This will ensure efficiency and top performance.
Removing Odors
If food has spoiled in a refrigerator - such as during a power outage - and odors from the food remain, they can be difficult to remove. The following procedures may have to be repeated.
- Wipe inside the unit with equal parts vinegar and water. Vinegar provides acid which destroys mildew.
- Wash inside the unit with a solution of baking soda and water. Be sure to scrub the gaskets, shelves, sides, and door. Allow to air out several days.
- Stuff unit with rolled newspapers. Close the door and leave for several days. Remove paper and clean with vinegar and water.
- Sprinkle fresh coffee grounds or baking soda loosely in the bottom of the unit, or place them in an open container.
- Place a cotton swab soaked with vanilla inside freezer. Close door for 24 hours. Check for odors.
- Use a commercial product available at hardware and housewares stores. Follow the manufacturers' instructions.
Storage Times For Refrigerated Foods
Storage Times For Refrigerated Foods | |
Ground Meat, Ground Poultry, and Stew Meat | |
Ground beef, turkey, veal, pork, lamb | 1-2 days |
Stew meats | 1-2 days |
Fresh Meat (Beef, Veal, Lamb, and Pork) | |
Steaks, chops, roasts | 3-5 days |
Variety meats (Tongue, kidneys, liver, heart, chitterlings) | 1-2 days |
Fresh Poultry | |
Chicken or turkey, whole | 1-2 days |
Chicken or turkey, parts | 1-2 days |
Giblets | 1-2 days |
Bacon and Sausage | |
Bacon | 7 days |
Sausage, raw from meat or poultry | 1-2 days |
Smoked breakfast links, patties | 7 days |
Summer sausage labeled "Keep Refrigerated" | Unopened, 3 months; Opened, 3 weeks |
Hard sausage (such as Pepperoni) | 2-3 weeks |
Ham, Corned Beef | |
Ham, canned, labeled "Keep Refrigerated" | Unopened, 6-9 months; Opened, 3-5 days |
Ham, fully cooked, whole | 7 days |
Ham, fully cooked, half | 3-5 days |
Ham, fully cooked, slices | 3-4 days |
Corned beef in pouch with pickling juices | 5-7 days |
Hot Dogs and Luncheon Meats | |
Hot dogs | Unopened package, 2 weeks; Opened package, 1 week |
Luncheon meats | Unopened package, 2 weeks; Opened package, 3-5 days |
Deli and Vacuum-Packed Products | |
Store-prepared (or homemade) egg, chicken, tuna, ham, and macaroni salads | 3-5 days |
Pre-stuffed pork, lamb chops, and chicken breasts | 1 day |
Store-cooked dinners and entrees | 3-4 days |
Commercial brand vacuum-packed dinners with/USDA seal, unopened | 2 weeks |
Cooked Meat, Poultry, and Fish Leftovers | |
Pieces and cooked casseroles | 3-4 days |
Gravy and broth, patties, and nuggets | 3-4 days |
Soups and Stews | 3-4 days |
Fresh Fish and Shellfish | |
Fresh Fish and Shellfish | 1-2 days |
Eggs | |
Fresh, in shell | 3-5 weeks |
Raw yolks, whites | 2-4 days |
Hard-cooked | 1 week |
Liquid pasteurized eggs, egg substitutes | Unopened, 10 days; Opened, 3 days |
Cooked egg dishes | 3-4 days |


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2911 7th Ave. Altoona, PA 16602
Total Car Care
Brakes are perhaps the most important safety feature on your vehicle. When your brakes begin to wear or show signs of trouble, you need to act right away. Better still is performing regular maintenance on your brakes so you can remedy issues before they pose any danger. Common signs of malfunctioning brakes include:
If you experience any of these signs, then you need to visit AAMCO Transmissions and Total Car Care of Altoona. We will diagnose your brake problem with a full brake system check that includes a comprehensive examination of your brake pads and shoes, rotors, hydraulic fluids, drums, lines, hoses, calipers and wheel cylinders, master cylinder, antilock system (when applicable), and all hardware.
Brake pad replacement is essential to maintaining a functional brake system. There are two ways to determine whether a car's brake pads need to be replaced:
Always err on the safe side and replace your brakes at the earliest signs of wear. To learn more or to have your brake pads inspected by a professional, visit AAMCO today. After conducting a comprehensive system check, we can repair your brake system and help ensure your car's safety. Along with a thorough inspection of your car's braking system, our AAMCO Brake Service includes the following elements:
We will also perform a road test to ensure that our service has addressed all issues and your braking system is in ideal condition.


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You are using an outdated browser. Upgrade your browser today for a better experience of this site and many others.
Email: firstname.lastname@example.com Tel: (0191) 251 9070 | Fax: (0191) 251 7604
We consider the reporting requirements and their impact. At T O'Sullivan & Co, we can provide guidance on the reporting standards in the Whitley Bay or surrounding areas.
The required format of statutory accounts that small companies have to prepare and send to Companies House has changed. This factsheet sets out the choices that small companies now have. The nature of the company's activities, the types of assets which it has and whether external scrutiny is required/desired will need to be considered.
We would be happy to assist you in providing specific advice for your company.
Small companies, depending on size, have the following options:
The size limits to qualify as a small entity are set out below:
The size limits to qualify as a micro-entity are set out below:
A company needs to meet two out of three of the above criteria for two consecutive years to qualify as a small or micro company, unless it is the first year of the company's existence, in which case only that year has to be considered. The turnover limit is adjusted if the financial year is longer or shorter than twelve months.
There are certain exclusions from the above small and micro-entity size limits which are set out in the Companies Act 2006. Certain types of entities are prohibited from preparing micro-entity accounts, for example charities.
Small companies previously had the option of not filing their profit and loss account and/or directors' report at Companies House, known as filing 'filleted' accounts. Small companies also had the option of preparing less detailed accounts (abridged accounts) for members, providing every member agreed annually, and then upon filing were able to choose to abridge the balance sheet, the profit and loss account or both. Charities were prohibited from preparing abridged accounts.
Please note, that while the effective date is unknown, legislation changing the filing requirements for small companies has been passed into law. This means that small companies will no longer have these options available to them.
The accounts of a micro-entity are considerably shorter and simpler than those otherwise required for a small company. Micro-companies are no longer required to prepare a Directors' report.
The profit and loss account and balance sheet include less detail. For example, current assets are shown in aggregated total on the balance sheet rather than being analysed into stocks, debtors and cash.
Notes of the following should be disclosed at the foot of the balance sheet:
Only the balance sheet and the footnotes need to be filed at Companies House. The profit and loss account does not need to be filed.
The company does not need to produce (nor file) typical small company notes such as:
Fair value accounting and alternative accounting rules cannot be applied in micro-entity accounts, meaning no revaluations or measurement at fair value is permitted.
The financial statements of a small entity must give a true and fair view of the assets, liabilities, financial position and profit or loss of the small entity for the reporting period.
A complete set of financial statements of a small entity must include all of the following:
A statement of cashflows is not required.
The following may however be required in order to show a true and fair view:
In relation to the notes of the accounts one significant exemption is available in relation to related party transactions. Only material related party transactions which are not concluded under normal market conditions will need to be considered for disclosure.
The table below sets out the requirements including those encouraged for FRS 102 Section 1A and FRS 105:
FRS 105 imposes simpler accounting treatment compared to FRS 102 Section 1A. There are numerous differences between FRS 102 Section 1A and FRS 105 but the most significant are as follows:
Fair value accounting is not permitted under FRS 105. By contrast, FRS 102 Section 1A permits (and in some cases requires) some assets to be measured at fair value annually.
The following assets and liabilities are most significantly impacted by fair value accounting under Section 1A:
FRS 105 does not allow companies to recognise deferred tax. By contrast, FRS 102 Section 1A requires deferred tax to be provided on fair value adjustments, and therefore likely to occur more frequently than before.
If you are in the Whitley Bay area please do contact us at T O'Sullivan & Co for guidance on the required format for small company accounts.
Our comprehensive accountancy and bookkeeping service will alleviate you of these mundane tasks.
Contact us today to discover how we can help you.


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SunShade Windshield sun shades are custom-fit for your 1995 Jaguar XJ8 and when properly installed, will remain snug in each window opening. For added security, fold down the visors to hold SunShade in place.
SunShade full vehicle kits help keep your entire 1995 Jaguar XJ8 interior temperatures down while protecting it from the sun's damaging effects. SunShade full vehicle kits include 3 to 10 pieces depending on the vehicle model. **Full vehicle kits are only available in select vehicles.
Its dual-purpose design helps keep vehicles cool in the summer, and in the winter, also helps warm up interiors and avert frost build-up.
The Product Development team here at WeatherTech put the SunShade to the test and performed a series of "Hot and Cold Tests" simulating some of the hottest and coldest months of the year. In the summer months, when temperatures can soar into the triple digits, the SunShade significantly reduces the temperature of your vehicle's dashboard and steering wheel.
In those freezing winter months, flip the SunShade around to its dark surface and it will help attract the sunlight, warm up your vehicle's windshield/interior and avert frost build up.
Each SunShade features a foam core, which makes for easy handling and a sturdy fit in vehicle windows and windshields.
SunShade can easily be rolled up and stored with the help of its hook and loop strap system. Specially-designed storage bags are also available for purchase.
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WeatherTech Direct, LLC warrants that our products will be free from any defects in materials and workmanship for the life of the original purchaser and only for the original vehicle they were installed in. That does not mean that a product that simply and naturally wears out from normal use is a candidate for a warranty replacement or a refund. Like tires, brake pads or the shoes on your feet, everything wears out and when it does, that does not mean you did not receive good value for your money. We are reasonable people and we believe in true customer satisfaction. We will work with you for a fair resolution to any issue you may have. Fair is defined as being fair to both you the customer and to WeatherTech. We do not charge extra for our products to our vast majority of customers so we can accommodate ridiculous warranty claims by the few. Our decision is final and will consist of either replacement of your product at no charge or charge you a prorated amount for a replacement, meaning we may extend a discount to you to purchase an exact replacement. Our goal is to keep our customers happy for a lifetime and always reach a fair resolution to any issue. Proof of purchase is required. Exclusions to this warranty include wear due to severe abrasive conditions, chemical contamination, such as spilled gasoline, bleach, vehicle accidents, misuse, abuse, incorrect installation, incorrect use, etc.
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Baths, Not: A WonderBaby Jam
WonderBaby likes her friends, her Daddy, her cat and bedtime; could live without Mommy, and baths...
File this under Dubious Achievements, 2007: after many, many hours, most of which would have been better spent pursuing world peace or building her portfolio of paper-clip art, Her Bad Mother finally figures out how to upload video, which is really pointless, seeing as she has the film-making skills of a drunk Luddite with no hands.
Note that, when asked who she loves, WonderBaby names friends, Daddy and the cat before finally coming 'round to Mommy. Note, too, that the focus of Mommy's camera keeps vascillating between WonderBaby and the bottle of vermouth behind her. These two things are almost certainly unrelated.


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Regular price $31.95 Sale
This updated unisex essential fits like a well-loved favorite. Super soft cotton and excellent quality print makes one to fall in love with it over and over again.
.: Retail fit.: 100% Soft cotton (fibre content may vary for different colors).: Light fabric (4.2 oz/yd² (142 g/m²)).: Tear away label.: Runs true to size


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A group of Israeli soldiers who diverted their patrol into a dancehall earlier this week are facing their bosses' displeasure, after video captured the men — armed, wearing helmets and other gear — dancing with dozens of Palestinians in a club in Hebron. They were drawn into the building by hearing "Gangnam Style," the iconic dance hit song by South Korean rapper Psy.
A video of the event shows that at least twice, a soldier is hoisted on the partygoers' shoulders, drawing cheers from the crowd. In one sequence, he clasps hands with a man dancing next to him — who's also on someone's shoulders — all while keeping his assault rifle, a Tavor TAR-21, in his other hand. A video posted to YouTube says the Palestinians were celebrating a wedding.
As the video shows, dozens of young men cheered and held cameras and phones aloft, trying to capture the unlikely moment. We also note that the soldiers seem to have avoided the misstep of handing their weapons to others so they could dance.
In what could be called a rejection of "Gangnam Style" diplomacy, the Israeli Defense Forces has suspended the soldiers from duty in the elite Givati Brigade as it investigates.
Israel's Channel 2 TV, which first reported the incident, "said that the club was frequented by members of a Palestinian clan known for its pro-Hamas tendencies," according to Jerusalem Post.
"The Israeli military said on Thursday that it considers the incident serious, adding 'the soldiers exposed themselves to unnecessary danger and were disciplined accordingly,' without elaborating, The Guardian reports.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Talbots Size S Shirt
Item ID: 728165
Category: Shirt
- Brand = Talbots
- Shirt = Talbots 121619
- Size = S
- Color = Black
- Pattern = Eyelet
- Category = Womens
Item ID: 728165
Category: Shirt
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Unless otherwise noted, all items are considered "used" as they have been brought in on consignment for us to sell for the original owner.
All items are authentic, as it is illegal to sell counterfeit or "knock offs".
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Thanks for the 1.5 million hits.
You guys mean a lot to me. Without you this would never have been possible.
Trust me, except for me, the hub and my Dad, no one I know and influence in real life visits this blog.
My Dad has a slow connection and accounts for maybe 1% of the hits.
The hub has blogger blocked at work, he can do only so much on his blackberry -- 0.5 %
Me -- ok, ok 2%
The rest 96.5% is you guys who came, Visited, Liked, Subscribed and Searched.
Thank You from the bottom of my heart, even the one who searched for "arun sour daey a girl hot video" and landed here.
I hope you like what you get here, except for ummm..."hot video"...I will see if I can do anything for you next time. For now be happy with a "hot curry".
We will celebrate in 2 weeks time, stay tuned.
"Ganapati Bappa Moriya, Pudhaycha Varshi Laukar ya"


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Capacitors boosts the current and increases the power factor to an electrical motor.
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Monarch Butterflies - iPhone 13
Our clear hard case is manufactured for durability to protect from bumps and scratches. This co-mold clear case has sides made of flexible TPU, and the back is firm polycarbonate.
The case has a slim form factor and is constructed to precisely match the dimensions of devices to ensure a snug fit.
- 0.8mm raised protective edge
- Precisely aligned port openings and soft touch buttons
- Compatible with wireless chargers- Professionally UV printed in New Zealand using industry-leading printer/ink technology
** Please note that any glitter, foil or gold texture on any of our designs is printed and not real.
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Monarch Butterflies - iPhone 13
Sale price$45.00
Regular price$49.95


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The Urbanator bag is ideal for cyclists and commuters for taking their stuff around town or on some journey. This backpack-style bag has ample room for 2 days of clothes, an extra pair of shoes, and a 16" laptop. It features a padded laptop compartment and two additional pockets for small electronics or sunglasses, and 2 bottle holders. The bag's attached shoulder straps conveniently tuck away into a built-in storage pouch and are out of the way while mounting to a bike rack. The Urbanator mounts to most bike racks and has locking features to keep your bag secure. Made of water-resistant and easily cleanable material with an added weather-resistant rain fly.
Converts from pannier to backpack in seconds! Designed by cyclists for cyclists!
- Shoulder straps stow away in a compartment when used as a pannier
- Multiple pockets for easy organization
- High-visibility rain cover and reflective accents
- Rack locks for secure mounting
- Oversized, glove-friendly zipper pulls
- Padded compartment fits 16" laptops
- Opens like a book for easier packing & organization
- Made of water-resistant PVC/TPU
- Dimensions: 17" x 10" x 8"
- 1350 cubic inches or 22 liters
Part Numbers
Option | UPC | MPN | Store SKU |
Black / 22L | 859402006635 | 2045 | 40394850 |


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Help For Foreclosure In Tampa – 3 Ways To Avoid Foreclosure
Few things are more devastating to families than the prospect of foreclosure. You own your home and you love it — it serves you well. Yet, due to unfortunate circumstances, foreclosure may seem imminent. For local FL families facing foreclosure, the stress can be almost unbearable. Worse yet, the foreclosure process can take months or even … Continued


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West Ocean City- Berlin
Ocean Pines
707 Sports bar & grille
12702 Old Bridge Road (Route 707),
West Ocean City • 410-213-9507
We may have changed hands, but we are still the same locally known Sports Bar in West Ocean City, and yes we are open everyday 11a.m.-2 a.m. Everything on our menu is made to order from our Homemade Soups, Salads, new and improved Crab Dip, Mussels, the only place that serves the "Full Wing" Quesadillas, 1/2 lb. Burgers, Crab cakes, Fresh cut Steaks, Fresh Seafood, you name it, you will find it on our menu. Lunch Specials are served Monday-Friday, 11a.m.-4 p.m. for $4.99, Happy Hour Everyday 4-7p.m. with NEW food & drink specials and Every Night we have a different Dinner Special. We have 20 TVs to watch your favorite sport on and if you are a Steelers Fan, we are the home of the "Pittsburgh Steelers Fan Club". Live Bands Every Friday Night 9 p.m.-1a.m. and Karaoke Every Saturday Night with Hey Mick, 9 p.m.-1 a.m. We have Keno, RaceTrax and Lottery and FREE World Tavern of Poker Every Monday Night at 7 p.m. & 10 p.m. 2 Pool tables, shufflebowl, Big Buck Hunt, and 2 mega Touches. Gift Certificates available.
Breakfast Cafe Of Ocean City
12736 Ocean Gateway, West Ocean City
Open seven days a week between Sun-sations & Starbucks, across from Outback, come join us at the "Breakfast Cafe" (formerly Rambler Coffee Shop) we are a family-friendly restaurant that's been family owned for 30 years passed from mother to son in 2001. We believe that fair pricing, putting out quality food as fresh as we can make it and a nice atmosphere makes a meal. I like to think we have many "House Specialties" which include our Crab Omelet, real crab meat, cheddar cheese & mushrooms, our Sunfest Omelet, Swiss cheese, ham & mushrooms; Cafe or French Sampler, pancakes or French toast, with eggs, bacon and sausage. Homemade creamed chipped beef/toast and sausage gravy/biscuits with browned potato home fries, with onion, excellent cheesesteak subs and fries and more! We use Rapa Scrapple fried on the grill the way you like it for all our breakfasts, sandwiches and sides. Summer hours, 7 a.m.-2 p.m. Come enjoy!
Crab Alley
Golf Course Road, Head Of Commercial Fishing Harbor, West Ocean City
In the mood for fresh seafood at a great price? Why not stop by Crab Alley the next time you drive through West OC. Happy Hour 3-7 p.m. every day and a year-round hit when do-mestic drafts are available for $1.75. Domestic bottles for $2.00 and rail drinks for $2.50. For those who are hungry as well as thirsty, Crab Alley has a HUGE Happy Hour Menu. The crowd favorite a pound of shrimp for $5.95. Full scale dining is available on our first floor. Meals priced from $9.95. Our crabs are heavy and the staff is more than happy to meet your every need. Crab Alley is open daily at 11 a.m. Don't forget to book your special occasion with us.
The Globe
12 Broad Street,
Downtown Historic Berlin
410-641-0784 • www.globetheater.com
"Something for everyone" is the motto here and that says it all. From live entertainment and the cultural arts to fine food and delicious spirits, it's a hot spot for the locals as well as vacationers. The Globe's new menu, featuring the delicious offerings of Executive Chef Duane Douglas, is the talk of the town. A wealth of tasty appetizers, homemade soups, huge salads, hearty sandwiches, scrumptious entrees and fabulous desserts are featured. Also your server will detail the nightly soup, daily blue plate and entrée specials for you on each visit. This writer's favorite is to team an appetizer, say the Boursin Filet, with a bowl of tasty soup, say the cream of crab, and a tall glass of wine. Be sure to check out the Champagne Brunch every Sunday from 10 a.m.-2 p.m. After enjoying your meal, no visit is complete without a look around the Balcony Art Gallery, where there's always something new on display. Open Tuesday-Sunday.
Greene Turtle-West
Rte. 611, West Ocean City • 410-213-1500
The newest location of Maryland's No. 1 sports pub and restaurant, the World-Famous Greene Turtle, which opened in January 1999, features a beautiful non-smoking 80-seat dining room with an exciting menu. Delicious steaks, sizzling steaks, fresh fish, crab cakes and more. Live entertainment. Plenty of parking available. House specialties: happy hour & the best hot wings in West OC.
J&J's pizzeria
Rte. 50, West OC • 410-213-0303
Offered here is the finest from a woodfired brick oven pizza. Dine-in or carry-out. Tasty lunch specials offered daily. Open at 11:30 a.m. daily.
Maho's Kitchen
A Family Restaurant & Pizzeria
11022 Nicholas Lane,
Village Square Plaza, Ocean Pines
410-641-5067 • 410-641-5068
Open 8 a.m.-11 p.m., daily. Dine-in, carry-out or delivery. Family owned and operated. Breakfast all day! Daily lunch & dinner specials. Full menu served all day – breakfast, lunch, dinner, homemade dough daily, homemade soup & sauces, pizza, pasta, steak, seafood. We have gyros with homemade tzatziki sauce. We have a menu to satisfy everybody's appetite. This is the Koltuk's second location with the first being at 821 W. Main Street, Crisfield, Md. 21817.
Micky fins
In The West Ocean City Fishing Center, Rte. 50 East Just Before The Bridge
410-213-9033 • www.ocmickyfins.com
Micky Fin's, in the Ocean City Fishing Center in West Ocean City has always had some of the most spectacular waterfront views in the resort area, and now it has the food, ambience and service to match since the award-winning Marlin Moon Grille has taken the reins. Under the watchful eye of proprietor Gary Beach and his talented crew, Micky Fins features casual, eclectic dining and light fare, occasional live acoustic music and always an awesome happy hour along the bustling docks of the Ocean City Fishing Center. Open daily at 11:30 a.m. for lunch, with happy hour each day from 4-7 p.m. and dinner starting at 5 p.m. An awesome brunch is served on Sunday. Be sure to call ahead for dinner seating, otherwise just walk in any time for lunch or light fare at the spacious indoor and outdoor bar areas. Remember to always Eat, Drink and Talk Loud at Micky Fins.
Osteria Fraschetti
Rte. 50, West OC,
(Bogey's former location) • 410-213-7717
One of OC's premier restaurants, Osteria Fraschetti serves the finest new Italian/Ameri-can cuisine at exceptional prices. Menu includes delicious seafood, steaks, prime rib, veal dishes, chicken, pasta plus the best crab imperial and crab cakes in town. Come enjoy the intimate atmosphere and exceptional service. Fire up the night with Alex's famous tableside Caesar salad, Lobster Chantilly or Steak Diane. Open 7 days a week, year-round. Bar opens at 3 p.m., with Happy Hour prices, Monday-Friday, 3-7 p.m. Restaurant opens at 5 p.m. Casual attire and reservations are recommended.
steer inn
10514 Racetrack Road, Berlin
Minutes from Ocean City on Rt. 589 and just a 1/2 mile north of the Ocean Downs Racetrack, the Steer Inn Tavern is a Friendly, Entertaining Neighborhood Bar which offers the best live entertainment on this side of the bridge! The Steer Inn boasts a great All-American Pub Fare Menu, plus Keno, pool tables and plenty of TVs to watch your favorite games. Home of the $9.99 N.Y. Steak Dinner, the Steer Inn offers daily Happy Hours every day from 3-7pm. Check out Tijuana Tuesday with $5.89 TexMex specials including Chicken & Beef Tacos & Burritos Dinners, Nacho Grande & Mucho more along with $2. Margaritas, Sangria, Rails, & Cerve-zas. Every Wednesday 5 p.m. is half-price 1/2 lb. Burger Night. With it's warm, friendly and lively atmosphere, Steer Inn Tavern "Shakes! Rocks! & Rolls!" No reservations required.
Waterman's seafood company
12505 Ocean City Gateway,
West Ocean City
410-213-1020 • www.crabsoc.com
Waterman's seafood has been an Eastern Shore tradition for almost 30 years. Offering a full menu of seafood dishes, all-you-can-eat crabs, crab legs, shrimp, chicken, corn and more, as well as, something for those land lovers. Waterman's offers the highest quality food and family friendly prices. Waterman's has one of the largest seafood markets on the shore. Crabs of all sizes, lobster, clams, shrimp, fish, crabmeat, soft shells are just some of the items you will find on our shelves. If it's sports you love, check out our Sports Lounge offering happy hour daily with great food and drink specials. Catch all the games in HD with our fun, friendly staff. Open daily, year round for lunch and dinner. No reservations required. All major credit cards accepted. Plenty of parking.
Inlet To 94th Street
32 Palm
32nd Street Oceanside In The Hilton
Executive Chef Rick Goodwin has introduced an exciting new menu. A favorite among many is the pan duet, featuring a pan seared duck breast and sweet chili basted shrimp with a blackberry ginger sauce. Other wonderfully delicious dishes cover the land and sea as well and each have a special tough that makes this restaurant unique among its peers. Children's menu available. Open daily for breakfast, lunch and dinner.
71st Street & Coastal Highway
410-524 7171 www.thebonfirerestaurant.com
150 ft. Seafood & Prime Rib Buffet
A famous Ocean City Restaurant for 37 years. It's all here. The service, the atmosphere and the finest, freshest food available. Fresh seafood, snow crab legs, prime rib, BBQ ribs, raw oysters, raw clams, steamed shrimp, fish, homemade soups & salads. Decadent dessert selection – homemade donuts & bread pudding, soft serve ice cream with hot fudge topping and lots more! Large selection of children's favorites – chicken tenders, hot dogs, burgers, macaroni & cheese and pizza. A la carte menu available featuring fresh cut steaks and seafood. Open Friday-Sunday at 4 p.m. Plenty of free parking.
buxy's salty dog
28th Street • 410-289-0973
When it comes to food, the new, improved Salty Dog is so much more than just a bar. The menu is far-reaching and the portions are generous – a combination any patron must admire. The appetizers are a great way to begin a dinner, especially the Buffalo poppers, potato skins and nachos. Full menu available noon-1 a.m. featuring fresh crab cakes, local catch, stuffed flounder and N.Y. strip. House specialties: cheese steak sub, steak sandwich and homemade crab dip. Don't miss our daily specials.
Captain's table
15th Street & Baltimore Ave.
One of Ocean City's premier restaurants is back with a new and improved atmosphere and a brand new home. However, the mission to provide the same fresh, quality food and attentive service has not changed. Excellent chefs, who inspect each dish for culinary perfection, prepare the meals here. The finest seafood is guaranteed and nothing but the best in black angus beef is served. Be sure to inquire about the daily specials and check out the new bar and lounge area. They have the kids covered as well with a quality kids menu. Open for breakfast, lunch and dinner.
Coins Pub & Restaurant
28th Street Plaza • 410-289-3100
Great mid-town location offering a complete dinner menu, lunch and lite fare. Coins features the freshest seafood, shrimp, scallops, clams, fresh catch and lobster plus the best crab cake in Maryland, hand cut steaks cooked to your liking, succulent veal and chicken dishes. Also authentic pasta selections. Enjoy live entertainment and dancing in the lounge nightly. Happy hour daily 3-6 p.m. Casual dining in a relaxed atmosphere. Special kids menu. Lots of free parking.
Dough Roller
Rte. 50, West Ocean City • 410-213-7862
41st Street & Coastal Hwy • 410-524-9254
70th Street & Coastal Hwy • 410-524-7981
Winter Dining Specials – see our ad! Open daily for Breakfast, Lunch and Dinner. We have something for everyone on the menu! For breakfast we offer a variety of omelets and pancakes, French toast, breakfast sandwiches, eggs and creamed chipped beef. At 11 a.m., we start making our famous fresh dough pizzas, subs, sandwiches, burgers, hot dogs and salads. We also offer Italian dinners and a kidís menu. Beer, wine and cocktails served. Dine in and carryout.
Embers Restaurant
24th Street & Coastal Highway
410-289-3322 • www.embers.com
email: [email protected]
Embers has stepped it up a notch with their ALL NEW, all-you-can-eat seafood and prime rib buffet! Beautiful tile floors and granite countertops highlight our new Executive Chefís tasty culinary creations with no exceptions for quality. Massive crab legs, enormous shrimp, and over 150 FEET of additional choices. Also available at the Embers Buffet: Soft-serve ice cream and fresh dough pizza tossed right in front of you! Selections available for the whole family! The Embers also boasts the best happy hour in town with half-price drinks and half-price lite fare from 4-7 p.m. in our bar and lounge area with flat screen TVs and Keno! Open Friday & Saturday at 4 p.m. Banquet services available with rooms accommodating up to 300 people.
Fager's Island Restaurant & Bar
201 60th Street On The Bay
888-371-5400 • www.fagers.com
Fager's Island is an award-winning popular bayfront restaurant where lunch is a forgivable habit, dinner an event and sunsets unforgettable. Lite fare lunch served from 11 a.m.-midnight, dinner from 5 p.m., famous raw bar, festive Sunday Brunch, and children's menu. Complete house wine list and award-winning proprietor's list available upon request. Out-door decks and bar with live entertainment until 2 a.m. Open every day, year-round. A Fun Place!
Higgins Crab House
31st Street & Coastal Highway
There is no doubt about it. Higgins offers traditional Eastern Shore favorites for the entire family to enjoy. Of course, the house specialties include all-you-can-eat crabs, crab legs, fried chicken, steamed shrimp and baby back ribs. In addition, there is a full menu offering a variety of delicious soups, appetizers and entrees. Early birds welcome. 31st Street Location open Friday at 2:30 p.m. and Saturday-Sunday at noon.
131st & 62nd Street • 410-524-RIBS
Decor and atmosphere are definitely ranch. The sounds are laughing children and happy families, and the food is portioned for robust ranch hands. This is the place for delicious ribs, barbecued to perfection. This is the place for you. Baby back ribs and even prime rib. Equally famous for barbecued chicken, 18-oz. Cowboy steaks, succulent seafood dishes. Early bird menu. House Specialties: Ribs, fresh seafood, steaks, chops.
La Hacienda
80th Street & Coastal Highway
At La Hacienda in Ocean City, Maryland, we specialize in delicious Mexican cuisine, freshly prepared and brought sizzling hot to your table! Our menu features a wonderful selection of appetizers along with delectable fajitas, burritos, enchiladas, tortillas and traditional combinations. Our extensive drink menu features our La Ha Rita and the coolest drinks from South of the Border. Home of OC's best Margarita! Come partake of our feast!
De Lazy lizard
1st Street & The Bay • 410-289-1122
Ocean City's newest hot spot is conveniently located on the bay downtown. Come by foot, boat or vehicle and enjoy majestic sunsets nightly, refreshing and original libations and a variety of food offerings. The burgers are getting early rave reviews as is the filet cheesesteak and the Lazy waffle fries. Appetizers, salads, entrees and plenty of other sandwiches are also offered while you dine dockside. A very friendly kids atmosphere on hand as well.
Pizza Hut
132nd St. & Coastal Hwy. • 410-250-3288
Delivery, Ocean City • 410-250-2000
Rt. 589, S. Gate Ocean Pines • 410-208-1916
Delivery, Ocean Pines • 410-208-1977
Delivery & Carry-out, Rte. 611, West Ocean City • 410-213-8150
This locally owned and operated Pizza Hut franchise has been serving the community for over 33 years. Specialties include Pan Pizza, Stuffed Crust Pizza, Thin 'n Crispy Pizza® and Hand Tossed Traditional Pizza. The menu also includes a appetizer menu as well as wings, sandwiches, salads, pastas, beer and soft beverages. Children's menu available. Dine in, carryout and delivery. Open daily for lunch, dinner and late night all year round. Major credit cards and debit cards accepted at most locations. Handicapped accessible.
67th Street, Oceanside • 410-524-5252
An exceptionally classy restaurant where award-winning chefs perform nightly. A favorite of locals & tourists alike, Reflections, winner of 19 consecutive Wine Spectator awards, offers an extensive wine bottle list, and a wine by the glass list, to enhance their regional Specialties and haute cuisine menus. Tableside flambe house specialties include Steak Diane and Bananas & Straw-berries Foster. Casual but elegant decor is only surpassed by excellent service. Featured nightly menu specials include fresh fish, lamb, duck, and steaks. Call ahead for the private alcove dining rooms. Daily early bird menu served from 5-6 p.m.
Sea Bay Cafe
61st Street & Coastal Highway
410-524-6100 ext. 299
Serving breakfast and lunch 6 a.m.-2 p.m. daily. Enjoy homemade breakfast and lunch specials including Cream Chipped Beef, Sausage, Soups and our Special Sea Bay Seasoning on Fresh Chicken Tenders.
On The Bay At 49th Street • 410-524-4900
We are Jamaica, USA! Open Thursday at 4 p.m., and Friday, Saturday, and Sunday at 11 a.m. Enjoy happy hour drink prices daily until 7 p.m., and live bands every Friday and Saturday. Serving our world famous jerk chicken, along with a full menu of appetizers, soups, salads, entrees, desserts and a children's menu. Stop in for friendly service in a tropical atmosphere. Please check out our website www.seacrets.com or call 410-524-4900 for daily happy hour and entree specials. Find us and get lost!
94th Street north-Fenwick-Bethany
Billy's sub shop
78th Street, Bayside • 410-524-2020
120th Street, Bayside (Food Lion Shopping Center) • 410-250-1776
140th Street, Oceanside • 410-250-1778
Now the best just got better because they deliver fresh dough pizza, subs, and shakes to your door and have three locations to serve you better. Washington Magazine wasn't lying when it said Billy's had the best milkshakes and fresh ground beef hamburgers at the beach and they don't stop there. Fresh dough pizza, cones, shakes, sundaes and more. More cheesesteaks sold than anyone else in Maryland. Billy's accepts MC/Visa.
Breakfast at
the crabcake factory
120th Street/Beachside (Serene Hotel)
The Crabcake Factory started out as a breakfast house in 1996 and still serves one of the best and most creative breakfast menus in Ocean City. Try Eastern Shore favorites prepared daily by Chef-Owner John Brooks including creamed chipped beef, skillets, omelettes and their famous lump crab creations. World-Famous Crabcakes are served all day starting at 8 a.m. and can be packed on ice for you while you are eating breakfast. Try Sue's Spicy Bloody Marys to start the day with a kick. Full breakfast menu available for carry-out. Online at: www.CrabcakeFactoryUSA.com. See our other listing (Crabcake Factory USA) Open year-round.
Crab Bag, The
130th Street, Bayside • 410-250-3337
Now serving breakfast, lunch and dinner, trust us when we say you can't go wrong with anything you order here. The crabs are fat and never disappoint and are available eat-in or carryout. The BBQ ribs are also worth a try as well as any of the char-grilled specialties. Be sure to check out breakfast, featuring real New York bagels baked fresh daily and a huge menu. Remember "Super Happy Hour" offered seven days a week, twice a day from 2-5 p.m. and 10 p.m.-2 a.m. Plenty of bargains available on drinks and food.
Crabcake Factory Usa
120th Street & Coastal Highway
Voted "Best Crabcakes in Maryland, DC and Virginia," by The Washington Post (July 2004). Full-service family restaurant, carry-out and sports bar. Outside seating available. Open daily at 8 a.m. Menu selections include prime rib, chicken chesapeake, steamed shrimp, beer battered fish, real Philly cheesesteaks, burgers and kids menu. Shipping crabcakes on-line year-round at www.CrabcakeFactoryUSA.com or www.Got-Lump.com. Homemade soups served daily. See previous listing (Breakfast House at Crabcake Factory USA) for breakfast specials. Casual dress, full liquor bar, no reservations, year-round.
Horizons Oceanfront Restaurant
Located inside the Clarion Resort,
101st Street, Ocean City • 410-524-3535
Oceanfront dining at its finest, Horizons features fresh seafood, certified Angus beef, a full-service bar, children's menu, deluxe all-you-can-eat Sunday breakfast buffet and a prime rib, crab legs and seafood buffet year-round. Winner of the Wine Spectators "Award of Excellence" for 19 years. Live entertainment year-round in the Ocean Club nightclub plus in-season at Lenny's Beach Bar, Grill and Pool Bar. Serving breakfast: 7 a.m.-noon; lunch: 11:30 a.m.- 2 p.m.; and dinner: 5-10 p.m.
House of welsh
1106 Coastal Highway, Fenwick Island
1-800-311-2707 • www.houseofwelsh.net
In business for 108 years, the House of Welsh specializes in steaks and seafood. Open daily, with breakfast served 7 a.m.-noon. Full bar with happy hour all day and night. Entertainment on Wednesdays, Fri-days, Saturdays and Sundays. Casual attire and reservations are accepted. Children's menu available.
Jimmy's kitchen
Ocean Bay Plaza,
Bayside in Fenwick Island • 302-537-2423
The house of chipped beef serving the best breakfast at the beach. Try our homemade creamed chipped beef prepared fresh daily or sample our other great selections such as French toast, omelettes, or the healthy choice. Come visit our sunny and clean atmosphere located in Fenwick Island. Del. House specialties creamed chipped beef, eggs made to order, French toast, omelettes.
Jungle Bar, The
98th Street, Plaza Building • 410-524-1110
You have a couple options here and you can't go wrong with either. Eat in and have a classic prepared sit down dinner with direct ocean views or eat outside on the deck with lighter fare and the smell of saltwater in the air. If eating in, the Crab Mountain is a must and it's the house favorite. Any entree is sure to delight. Outside, delicious appetizers and hearty sandwiches are sure to please. The kids are covered here as well.
Rte. 1, Fenwick Island • 302-539-2607
Serving the beach great food & spirits for 20 years. David and Janet Twining will wow you with the finest foods & drinks in the area. You'll be pleasantly surprised by what one of the coast's finest dining establishments has in store for guests. Everything here is a house specialty. There's the memorable steaks, fresh seafood, famous quahog chowder and the chef's daily specials, just to name a few.
Phillips Seafood House
141st Street & Coastal Highway
Phillips third location in Ocean City. The all-you-can-eat seafood buffet, traditional a la carte menu, and carry out counter ring true to the Phillips Seafood tradition!
Slainte Pub & Restaurant
Rte. 54 & Rte. 20, Bayside Marketplace Shopping Center, Next To Harris Teeter
West Fenwick Island • 302-436-1916
If you're looking for a wee bit of authentic Irish charm, this is the place to be! Open daily from 11 a.m.-1 a.m., Slainte is the newest Irish Pub & Restaurant in Fenwick Island. Bringing you recipes straight from the Emerald Isle, plus all of your other homecooked favorites. We are a family friendly restaurant with a full bar. Happy hour daily from 11 a.m.-8 p.m. with great food and drink specials. Check out our website for full details on all specials. We would like to welcome everyone to the family!
Smitty McGee's
Rte. 54-West Fenwick Ireland
302-436-4716 • www.smittymcgees.com
Celebrating 20 years, Smitty McGee's is the place to be for fun. Enjoy great food and drink specials in a casual atmosphere. Happy hour daily. Come enjoy the live entertainment Thursday-Sunday. Full menu served unil 1 a.m. Banquet facilities available. Open 7 days a week. We never close!
Tequila Mockingbird
Montego Bay Shopping Center
This distinctly Mexican bar and grill is the locals' hangout with excellent food all year-round. The menu suggests anything from quesadillas, burritos, enchiladas to chimi-changa, flautas, tacos and fajitas. Daily lunch specials are available, as well as dinner specials for the heartiest of eaters. The suggestion here is their famous fajitas. Hap-py hour is a treat with reduced prices. House Specialties: seafood enchiladas, Tijuana triple, tuna tacos.
Twining's Lobster Shanty
Rte. 54, Fenwick Island • 302-436-2305
888-SHANTY-2 • www.twiningshanty.com
"A funky little place in the marsh." Enjoy great food and drinks. Happy hour Daily 3-6 p.m. with Local's Late Nite Happy Hour from 9-11 p.m. You'll love this place!
Whiskers Pub
O.C. Square, 120th Street • 410-524-2609
A great saloon restaurant, famous for food and atmosphere. Dining wall is lined with color action photos of the Baltimore Colts. Paneled walls, Victorian lighting, tin ceiling and ceiling fans add to the atmosphere. Bar is complete with tile floor, brass rail and video monitors for your enjoyment. Your kind of place. Lunch/dinner menu beautiful and to the point. Seven dinner entrees nightly. House Specialties: burgers, prime rib, chicken sandwiches.