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The New York Yankees are the most storied franchise in sports. From World Series titles, to legendary players, to the mystique of the old Yankee Stadium, no team in sports can match the history and tradition of the Bronx Bombers.
Billy Martin #1 "Casey's Boy" Born: May 16, 1928 in Berkeley, CA Died: December 25, 1989 in Binghamton, NY Height: 5-11, Weight: 165 Threw and batted righthanded Number retired in 1986 Had as much "Yankee Pride" as any player or manager to wear pinstripes and he implanted his own fierce desire to win in his teams. Played an integral part in four World Series in the 50's as a player, and added another ring managing the Yankees in 1977. His .333 lifetime series batting average is fourth with at least 75 AB on the all-time series list. Combative and daring, Martin was a brilliant baseball strategist and a legend in Yankee history.
#2 "The Yankee Captain" Born: June 26, 1974 in Pequannock, NJ Height: 6-3, Weight: 195 Threw and batted righthanded Number retired in 2017 The face of baseball for a generation of fans, Jeter played a franchise-record 20 seasons with the Yankees from 1995-2014, retiring with a personal career winning percentage of .593 (1,628-1,117-2) and five World Series rings. A 14-time All-Star, Jeter retired with the sixth-most hits in history (3,465) and played in 16 postseasons.
#3 "The Babe" "The Sultan of Swat" Born: February 6, 1895 in Baltimore, MD Died: August 16, 1948 in New York, NY Height: 6-2, Weight: 215 Threw and batted lefthanded Number retired in 1948 Baseball's greatest slugger and the most colorful figure in the game's history. Debuted as a pitcher for the Boston Red Sox, winning 89 games over six seasons before being converted to the outfield because of his tremendous power. Was sold to the Yankees for $120,000 in 1920 and his 54 home runs that year were more than any other American-League team. Enroute to 714 career home runs, won 12 home run titles, hitting 60 in 1927. Added 15 home runs in World Series competition as he led the Yankees to seven Series appearances and four World titles. A member of the inaugural class of Hall of Fame inductees in 1936.
#4 "The Iron Horse" Born: June 19, 1903 in New York, NY Died: June 2, 1941 in Riverdale, NY Height: 6-1, Weight: 212 Threw and batted lefthanded. Number retired in 1939 Durable, powerhitting first baseman who played in an amazing 2,130 consecutive games between 1925 and 1939. Drove in at least 100 runs for 13 straight seasons (1926-38) and established an American-League record with 184 RBI in 1931. Compiled a .340 lifetime batting average and belted 493 home runs in a career shortened by terminal illness. Was honored at Yankee Stadium on July 4, 1939 and made memorable "Today, I consider myself the luckiest man on the face of the earth" speech. Life was immortalized in classic 1942 motion picture, The Pride of the Yankees, starring Gary Cooper. Elected to the Hall of Fame in 1939.
#5 "The Yankee Clipper" "Joltin Joe" Born: November 25, 1914 in Martinez, CA Died: March 8, 1999 in Hollywood, FL Height: 6-2, Weight: 193 Threw and batted righthanded Number retired in 1952 The "Yankee Clipper" is considered by many experts as the best all-around baseball player in history. Was a sensational hitter for average and power, a splendid, graceful, ball-hawking center fielder with a powerfully accurate arm and a daring and alert baserunner. Compiled a .325 lifetime batting average from 1936 to 1951. The two-time batting champion and three-time MVP powered the Yankees to the first of four consecutive World Championships in his 1936 rookie season. Many rate his 56-consecutive-game batting streak in 1941 as the top baseball feat of all time. Elected to the Hall of Fame in 1955.
#6 Born: July 18, 1940 in Brooklyn, NY Height: 6-2, Weight: 212 Threw and batted righthanded Number retired in 2014. Joe Torre managed the Yankees to 1,173 regular season wins between 1996 and 2007. His teams compiled a 76-47 record over 12 consecutive postseason appearances. Torre guided the Bronx Bombers to 10 division titles, six American League pennants, and World Series championships in 1996, 1998, 1999, and 2000. Inside the clubhouse, Torre's calm demeanor maintained stability and minimized distractions. He related to players with honesty, respect, and fairness. The Brooklyn native earned American League Manager of the Year honors in 1996 and 1998.
#7 "The Mick" Born: October 20, 1931 in Spavinaw, OK Died: August 14, 1995 in Dallas, TX Height: 6-0, Weight: 201 Threw right and switch hit Number retired in 1969 "The Mick" was the most feared hitter on the most successful team in history. In his best seasons, and there were many, Mantle was simply a devastating player. He could run like the wind and hit tape measure homers, like his famous 565-footer in Washington in 1953. He led the Yanks to 12 fall classics in 14 years, and seven World Championships. He still owns records for most homers, RBI, runs, walks, and strikeouts in World Series play. In 1956, Mantle had one of the greatest seasons ever at the plate. He hit 52 homers with 130 RBI and a .353 average to win the Triple Crown. Mantle was elected to the Hall of Fame in 1974. Beginning with Lou Gehrig's number 4 in 1939, the Yankees have retired 15 uniform numbers to honor 16 players and managers.
#8 Born: May 12, 1925 in St. Louis, MO Died: September 22, 2015 in West Caldwell, NJ Height 5-8, Weight: 191. Threw righthanded and batted lefthanded. Number retired in 1972. A mainstay for the most dominating teams in history, the Yankee that played from the end of World War II until the early 1960's. Although he never led the league in a single major offensive category, he was just the third man to win three Most Valuable Player awards. Selected to play in 15 successive All-Star games. Played on 14 pennant winners and 10 World Champions, more than anyone in history. Led Yankees to the 1964 pennant as manager. Elected to the Hall of Fame in 1972.
#8 Born: June 6, 1907 in Bastrop, LA Died: November 12, 1993 Height: 6-1, Weight: 185 Threw righthanded and batted lefthanded Number retired in 1972 Regarded as one of the greatest catchers of all-time. A durable and tireless worker, he caught more than 100 games in 13 consecutive seasons (1929-41), an American-League record. He did not allow a single passed ball in 125 games behind the plate, another AL record. Dickey also excelled at the plate, batting over .300 in 10 of his first 11 seasons while hitting 202 homers during his career. He handled Yankee pitching staffs on eight World Series teams, winning seven championships.
#9 Born: September 10, 1934 in Hibbing, MN Died: December 14, 1985 in Houston, TX Height: 6-0, Weight: 197 Batted lefthanded and threw righthanded Number retired in 1984 In one of the most dramatic assaults on a baseball record, Maris caught, then surpassed Babe Ruth's famous home run record of 60. In 1961, Maris hit 61 home runs, a Major-League record which stood until 1998 and still the American-League mark.The two-time American League MVP (1960-'61) is also considered as one of the best fielding right fielders in Yankee history.
#10 "The Scooter" Born: September 25, 1917 in New York, NY Died: August 13, 2007 in West Orange, NJ Height: 5-6, Weight 150. Threw and batted righthanded Number retired in 1985 Playing 13 years for the Yanks, "Scooter" went to the World Series in 10 of those seasons. That stat may best explain why the diminutive shortstop is regarded as a true Yankee legend. He was a durable, outstanding shortstop, skilled bunter and enthusiastic baserunner with a solid .273 lifetime batting average. In 1950 Rizzuto earned the A.L. MVP Award, batting .324 with 200 hits, 92 bases on balls, and 125 runs scored. He batted .320 in the 1951 World Series and was named Series' MVP. Spent 40 years as a Yankee broadcaster (1957-96). Elected to the Hall of Fame in 1995.
#15 "The Captain" Born: June 7, 1947 in Akron, OH Died: August 2, 1979 in Canton, OH Height: 5-11, Weight: 190 Batted and threw righthanded Number retired in 1979 Was the undisputed leader and most respected man on the Yankee teams that won three AL pennants in a row (1976- 78) and two World Championships. Munson was a tremendous defensive catcher, winning the Gold Glove Award in three consecutive seasons (1973-75). From 1975-77, Thurman drove in more than 100 runs and hit better than .300 in each of those three seasons. He hit the first Yankee home run in the "new" Yankee Stadium. There is no more tragic date in Yankee history than August 2, 1979. On that date Munson passed away when the plane he was flying crashed while landing.
#16 "The Chairman of the Board" Born: October 21, 1928 in New York, NY Height: 5-10, Weight: 181 Threw and batted lefthanded. Number retired in 1974. "The Chairman of the Board" was the ace pitcher on the great Yankee teams of the 1950's and early 60's. The wily southpaw's lifetime record of 236-106 gives him the best percentage (.690) of any 20th century pitcher. He paced the American League in victories three times, and in ERA and shutouts twice. The 1961 Cy Young Award winner still holds many World Series records, including 10 wins, 33 consecutive scoreless innings and 94 strikeouts. Elected to the Hall of Fame in 1974.
#20 Born: August 17, 1971 in Santurce, P.R. Height: 6-2, Weight: 215 Threw right and switch hit. Number retired in 2015. One of the best-hitting catchers of his era, Posada spent each of his 17 Major League seasons with the Yankees, batting .273 with 379 doubles, 275 homers, 1,065 RBI, a .374 OBP and .848 OPS in 1,829 games from 1995-2011. A player on five World Series winners (1996, '98, '99, 2000, '09), Posada was also a five-time All-Star and five-time Silver Slugger winner. He is one of just six catchers all time to have at least 11 seasons of 17-or-more home runs.
#23 "Donnie Baseball"
Height: 6-0, Weight: 185 Batted and threw lefthanded Number retired in 1997 "Donnie Baseball" was only the 10th captain to be named by the Yankees in their storied history. The premier first baseman of his era, Mattingly was a nine-time Gold Glove winner. The 1985 American League MVP set records for most grand slams in a season (6), most home runs in seven consecutive games (9) and eight consecutive games (10). A humble man of grace and dignity, Mattingly carried on the legacy of the pinstripe tradition and dedicated his career to the pursuit of excellence.
#32 Born: February 23, 1929 in St. Louis, MO Died: December 14, 1980 in New York, NY Height: 6-2, Weight: 196 Batted and threw righthanded Number retired in 1984. Became the first black player in Yankee history when he made the club in the spring of 1955. The versatile two-time Gold Glove catcher was an important member of the A.L. pennant-winning Yankee teams in nine of his first ten seasons with the club. The 1963 American League MVP, Howard was a clubhouse leader who was respected as both a player and a man. Howard's dignified manner off the field and competitive spirit on the field were positive influences on the Yankee team.
#37 "The Old Professor" Born: July 30, 1889 in Kansas City, MO Died: September 29, 1975 in Glendale, CA Number retired in 1970 In a distinguished 54-year professional career, "The Old Professor" emerged as one of the game's greatest managers. His feat of guiding the Yankees to 10 pennants and seven world titles in a 12-year span ranks as the top managerial accomplishment of all time. Simply put, Casey Stengel was one of the best things to ever happen to the game of baseball. He was an authentic baseball ambassador, making the game fun for millions of Americans. Elected to the Hall of Fame in 1966.
#42 In 1947, Jackie Robinson became the first African American man to play in the Major Leagues. His number retired throughout baseball in 1997. Played for Brooklyn Dodgers from 1947-56. From his Baseball Hall of Fame Plaque: "Leading NL batter in 1949. Holds fielding mark for second baseman playing in 150 or more games with .992. Led NL in stolen bases in 1947 and 1949. Most Valuable Player in 1949. Lifetime batting average .311. Joint record holder for most double plays by second baseman, 137 in 1951. Led second baseman in double plays 1949-50-51-52.
#42 "The Sandman" Born: November 29, 1969 in Panama City, Panama Height: 6-2, Weight: 195. Threw and batted righthanded. Number retired in 2013 Mariano Rivera defined ninth-inning excellence. His signature cut fastball shattered bat handles and stifled rallies over 19 seasons. Regarded for consistent success and an unflappable demeanor, Rivera pitched his entire career in a Yankees uniform. "Mo" appeared in 1,115 regular season games and compiled a major league-record 652 saves. Rivera's star shone brightest in October competition. He established postseason records with 96 games pitched, 42 saves, and a 0.70 ERA. Rivera retired as the last major league player to wear uniform number 42.
#44 "Mr. October" Born: May 18, 1946 in Wyncote, PA Height: 5-10, Weight: 181. Threw and batted lefthanded. Number retired in 1993. One of the game's premier power hitters, "Mr. October" blasted 563 career roundtrippers, sixth all-time. In Game Six of the 1977 World Series, Jackson hit three home runs, all on the first pitch, as the Yankees beat the Dodgers to wrap up the club's first World Championship since 1962. Jackson was an exciting clutch player and an intimidating cleanup hitter with a .490 career slugging percentage. The 1973 American League MVP once said, "Some people call October a time of pressure. I call it a time of character." Elected to the Hall of Fame in 1993.
#46 Born: June 15, 1972 in Baton Rouge, LA Height: 6-5, Weight: 225. Threw and batted lefthanded. Number retired in 2015. Reliable and consistent throughout his career, Pettitte pitched 15 seasons with the club (1995-2003, '07-10, '12-13), going 219-127 with a 3.94 ERA (447G/438GS, 2,796.1IP, 2,020K). The left-hander is the franchise leader in strikeouts and tied with Whitey Ford for the most starts. He trails only Ford (236 wins, 3,171.0IP) and Red Ruffing (231 wins, 3,168.0IP) in wins and innings pitched. A three-time AL All-Star (1996, 2001 and '10), Pettitte is the only pitcher drafted by the Yankees to win 200 games in the Majors. As a Yankee, Pettitte went 18-10 with a 3.76 ERA (251.1IP, 105ER) in 40 career postseason starts, winning five World Series titles (1996, '98-99, 2000, '09). He famously started and won all three series-clinching games in the 2009 postseason.
#49 "Louisana Lightning" Born: August 28, 1950 in Lafayette, LA Height: 5-11, Weight: 165 Threw and batted left-handed Number retired in 2003. Won 20 games three times, in 1978 (25-3), 1983 (21-9) and 1985 (22-6). Compiled one of the most dominating seasons in baseball history in 1978 and became known as "Louisiana Lightning." He went 25-3 with a 1.74 earned run average in leading the Yankees to a dramatic comeback-from 14.0 games behind the Boston Red Sox-to capture their second straight World Championship. In 1978, he compiled a club-record 248 strikeouts and nine shutouts en route to a unanimous selection as the American League's Cy-Young-Award recipient. On June 17, 1978 vs. the California Angels at Yankee Stadium, Guidry shattered the club's single-game record for strikeouts with 18. The Yankees' co-captain-with Willie Randolph-from 1986 through his retirement in 1989, he remains in the Top 10 on the Yankees' all-time list in games pitched (368), innings pitched (2392.0), wins (170), winning percentage (.651), strikeouts (1778) and shutouts (26). A four-time American-League All-Star.
#51 Born: September 13, 1968 in San Juan, P.R. Height: 6-2, Weight: 205 Threw right and switch hit. Number retired in 2015. Williams played his entire 16-year Major League career with the Yankees (1991-2006), batting .297 (2,336-for-7,869) with 449 doubles, 278 home runs and 1,257 RBI in 2,076 games. A five-time AL All-Star (1997-2001), four-time Gold Glove winner (1997-2000) and Silver Slugger Award recipient (2002), Williams won the AL batting title in 1998 with a .339 average. A four-time World Series champion (1996, '98, '99, 2000), he is the Yankees' all-time postseason leader in HR (22) and RBI (80) and ranks third in games played (121). He was named the 1996 ALCS MVP after batting .474 (9-for-19) with two homers and six RBI in the Yankees' five-game win vs. the Orioles. In Game 1 of the 1999 ALCS vs. Boston, he hit a memorable 10th-inning, "walk-off" home run. |


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BIENVENIDO, Invitado ( IdentifÃcate | Registrase )
Viewing members profile information
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To view a member's profile, you can click on their name from nearly anywhere in the board. If you'd like to view your own profile, you can click on your name in the Login bar underneath the board's header. In the main profile view, there are two semi-static areas, then a tabbed area in the middle. Personal Information This area, to the left, contains a variety of the user's profile information. This includes the personal photo (if they have uploaded one), the user's rating, a variety of options (such as finding their posts), the user's personal statement, along with some more details about the individual, such as their age, gender, and location. Further down the left, you'll see their statistics and post count, along with their personal messenger information. In the center of the profile are a series of tabs. Here, you can find their recent posts, a listing of their comments, and a listing of their friends (you can view the friend's profile information by clicking on their name). Also, if the board has the Invision Power Gallery or Blog components installed, you will see two additional tabs. The Gallery tab will show the last six uploaded images, while the Blog tab will show the last five blog entries. To the far right, you'll be able to see who recently visited the person's profile, any recent comments left, and a listing of the users recent friends. Adding Comments You are able to leave comments about other users. When you bring up their profile, on the far right you will notice a section of recent comments. If you click on the "Add a Comment" button, you will then be able to leave a comment. Moderating Comments If a rude or otherwise offensive comment is left to you by another member, you can delete the comment in two ways. First, you can click on the "Comments" tab, scroll to their comment, place a check in the box, then choose "Delete Selected Comments" from the dropdown list at the bottom. Secondly, you can click on the small "X" button next to the users comment in the Recent Comments area. You can also approve and un-approve comments in a similar method. Unapproved comments will not be displayed, while approved comments are displayed to the public. Instead of choosing "Delete Selected Comments", choose Approve or Un-Approve selected comments. Rating a User The profile supports a user rating system. This will let other users rate down users that cause problems, or value the rating of good users. To edit the rating, bring up the member's profile, then click on the stars to choose the rating. Editing Your Profile Settings When viewing your own profile while logged in, you'll see an additional tab in the middle called "Settings". Choosing this tab, you'll see some more information to help edit the settings for your profile. Here, you can upload a personal photo (like you would any other attachment) or choose to remove it. If the remove box is checked, the photo will be removed when you click on Save Settings. Also, you edit your personal statement. This is very similar to your signature, but is tied directly into your profile rather than to your posts. A little bit further down, you can choose how you'd like to be notified of people adding you as a friend or leaving comments. You can choose not to be notified, or notify by email or Personal Message (PM). At the bottom, you can choose to approve comments before they're posted to your profile, and also choose to approve a user adding you as a friend. On the left hand side of the profile screen, you can edit your personal information. You can set your gender, birth date, location, and also edit your Personal Messenger information. |
Fecha y Hora Actual: 25th July 2024 - 08:58 PM |

subset: commoncrawl


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Heavy Duty Paper Slitting Rewinding Machine, all types of Paper Mills & Paper Converters require Slitting of Paper for the different type of applications. Our Heavy Duty Paper Slitting Rewinding Machine comes in use for Slitting of all types of Paper Material like Coated Paper, Ice Cream Cup Paper, Fax Roll, Photograph Paper, Stationery Paper, etc. Our Paper Slitting Rewinding Machine is able to process all types of Paper of any GSM thickness. In our Heavy Duty Series Paper Slitting Rewinding Machine, Rewinding Diameter can be achieved up to 1200 mm. Also, we are manufacturer of Industrial Roller for flexible packaging industries.
We have been successfully Manufacturing, Exporting & Supplying all types of Heavy Duty Paper Slitting Rewinder Machine since last 25 years from Ahmedabad, Gujarat, India, with more than 1400 installations all over India and overseas like Saudi Arabia, UAE, Dubai, Sharjah, South Africa, Nigeria, Ghana, Congo, Kenya, Zambia, Sri Lanka, Bangladesh, Malaysia, Pakistan, Nepal, Russia, Thailand, Indonesia, Brazil, Colombia, Venezuela, Argentina, Mexico, Canada, etc. We are winner of 3 times National Award and 2 times International Award for Quality manufacturing.
Standard Features
Heavy Duty Paper Slitting Rewinding Machine
Slitting of all types of material like Plastic, Paper, Flexible Packaging, PVC, Aluminum Foil, Stretch Film, LDPE Film, BOPP Film, BOPP Tape, OPP, METPET, Pet Film, OPA, Non-Woven Fabric, Paper Board, Adhesive Tape, Film Ribbon, Textile Cloth, Nylon Fabric, Micro Tape, Coated Paper, Ice Cream Cup Paper, Fax Roll, Laminated Film, Cling Film, Duct Tape, Mask Tape, Rubber, Tarpaulin, Tube, etc. makes us most experienced manufacturer, exporter & supplier of Slitter Rewinder Machine.
- One Mechanical / Automatic Web guiding system
- One Mechanical / Automatic Brake
- Type of Rewinding Duplex differential
- Rewind Control through, two Clutch assemblies mechanical
- Individual Slip Ring arrangement as per require cut
- Circular Knife (Standard) (Razor Cutting – Optional)
- With one full width Capacity, hard chrome plated steel roller 150mm
- and one 150mm dia. synthetic rubber roll
- One Pressure adjusting device Mechanical for Nip Roller Pneumatic (Optional)
- Variable A.C. drive with Blower & Web Guide Controls
- Most versatile, model providing combination of Duplex Center cum Surface Rewind System
- Constantly flawless slit rolls by providing center driver drum to maintain. Fixed minimum distance between slitting and rewind point
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- Counter Balance System to adjust the pressure between rewind reels and center drum
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- In special case, rewinding shaft can be supplied with provision of individual different slip assemblyfor each slit reels
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- Side Frame Construction of Ribbed Anti VibrationI Body
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- Dynamically Balances drive rollers
- Trim Separation by Air Blower of 1.0 HP AC Motor
- Line Speed up to 100 – 200 meter /min. Depending on the thickness of the materials & operating conditions
- Customized Roll Handling System for Enhanced production & Ergonomic Safety
- AC/DC Drive system
- Auto Tension Control System for Unwind Unit
- Digital Line Edge Guide System
- Web Edge Guide System (Hydraulic / Digital Ultrasonic)
- Pneumatic system for Arm / Clutch / Brake / Nip
- Air shaft for Unwind Station & Rewind Station
- Safety chucks at Unwinder Station
- Bow rollers or Banana Roller for Wrinkle Free Working
- Four motor synchronized drive
Our machine is an ultimate Slitter and Rewinder Machine for its accurate slitting and rewinding qualities. It ensures perfect slitting of rolls with consistent, flawless results and constant line speed. It is available in adaptable model to suit your requirement. Our Slitter Rewinder Machine is available in Rewinder, Duplex surface slitter and Rewinder and Canti lever differential slitter and Rewinder. Our Slitting Rewinding Machine is renowned for its accurate slitting at a higher speed and vibration less working.
KEW Slitter Rewinder Machine ensures perfect slitting of rolls with consistent flawless quality and constant line speed. It is available in adaptable model to suit your requirement.
Technical Specification
Technical Specification of Heavy Duty Paper Slitting Rewinding Machine |
Web width | : | 400 to 5000 mm |
Maximum Diameter Of Stock Roll | : | 600 – 1000 mm (1200 mm – 1400 mm Optional for Heavy Duty Model) |
Minimum Slit Width | : | 15 mm |
Maximum Diameter Of Finished Roll | : | 400 to 600 / 1000 mm / 1200 mm – 1400 mm (Optional for Heavy Duty) |
Operating Speed | : | 3-15 HP at 415 V, 3 Phase , 50 cycles A.C. Supply |


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Intact Cleaning Services Offers Pre Move In Cleaning, Office Move Out Cleaning, Move In Deep Cleaning, Move Out Carpet Cleaning, Apartment Deep Cleaning, Residential & Commercial Move Out Cleaning in Romeoville village.
In Romeoville village, IL move out is always stressful because you build memories with your existing place. Move Out Cleaning increases frustration. If you're about to move out of an apartment at the end of your lease, you want to leave things looking better than you found them. Intact Cleaning Services is a team of experienced and skilled cleaners who will perform the most thorough Move Out Cleaning Services in Romeoville village, IL. With Intact Cleaning Services House Cleaning Service your home can look the way it did when you moved in. Working with us will get your security deposit back in full or prepare your home for resale.
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At Intact Cleaning Services out move out cleaning services include:
- Vacuum Cleaning & Floor Sweeping in Romeoville village
- Toilet Cleaning in Romeoville village
- Kitchen Cleaning in Romeoville village
- Dusting in Romeoville village
- Kitchen Appliance Cleaning in Romeoville village
- Scrub Shower And Bathtub Cleaning in Romeoville village
- Wiping Baseboards in Romeoville village
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In Romeoville village, IL, if you are moving out, it is always a good idea to Clean Up Your Apartment, either to make it spotless for the new occupants or to ensure you get your security deposit back. The cleaning experts at Intact Cleaning Services will give you the best apartment move out cleaning professionals in Romeoville village, IL. Apartment move out cleaning services at Intact Cleaning Services will not only save you time but it will also provide you peace of mind. Whether you are a property owner or a tenant, using the Intact Cleaning Services services of Apartment Move Out Cleaning will find the best one-time cleaning services can significantly reduce the stress involved in moving.
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Moving is one of the most stressful and exhausting life experiences. Moving out of your old home and into a new one is a stressful time of year for the residents of Romeoville village, IL. An unclean home can lead to some hefty fines. Intact Cleaning Services takes care of move out House Cleaning in Romeoville village, IL. When doing a move out house cleaning, there are some extra considerations taken to make sure the residence is ready for the next family. Intact Cleaning Services offers reliable and trustworthy move out cleaning service across Romeoville village, IL as we are insured and certified cleaning company.
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The move out Carpet Cleaning Service at Intact Cleaning Services is designed for the vacating tenant in Romeoville village, IL. Intact Cleaning Services is proud to have professional carpet cleaners who are ready to tackle the toughest stains, dirt, and allergens trapped in your carpeting. At Intact Cleaning Services we use the best equipment and products to provide your carpets with the most effective and reliable cleaners. We have specialized in hot water extraction and have used it as the primary method of carpet cleaning in thousands of homes across Romeoville village, IL. We not only clean houses and apartments but Deep Clean Your House, windows, kitchen, bathroom, and carpets.
Move Out Deep Cleaning in Romeoville village
At Intact Cleaning Services we can make the move out cleaning into a Deep Cleaning in Romeoville village, IL. Working with us will make you sure that there is absolutely nothing that is going to be no contaminants left once you move into your location across Romeoville village, IL. Once you have sent your items to your new location, then you will certainly need to clean the previous home space so that when you lease or sell it, you can get the best value for your property. Make sure that we are the ones who can give a Deep And Detailed Cleaning after you have moved out to new premises.
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In Romeoville village, IL if you feel like that you are ready to expand to a bigger office and accommodate a greater workforce now that you are getting greater business opportunities. If you want to relocate to the new location without losing any workdays, For Office Move Out Cleaning Services in Romeoville village, Intact Cleaning Services is there to help you with.
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When you need to have your house or office relocated to a new location, you are going to need the help of a Professional Cleaning Company that can do the move out cleaning services for you in Romeoville village, IL. Professional move out cleaning service at Intact Cleaning Services can provide you with service that does not end up delaying but instead makes it possible for you to starting living in your home or operating your office with an immaculately clean environment in Romeoville village, IL.
What is a move out clean?
The Intact Cleaning Services will certainly include some form of kitchen cleaning. At the basic degree, all countertops will certainly be cleaned and all surfaces will certainly be cleaned to eliminate any type of stains. Furthermore, the floor covering will be wiped and cleaned up to make sure that space looks its finest to the brand-new proprietors.
What do you have to clean when you move out?
Treat your vacant rental as a resort area or rental home that you take care of. Clean sinks, bathrooms, showers, bathtubs, floors, and also devices. Clean any stains or marks on the walls. Get rid of all your valuables-- consisting of trash-- or you could be billed for its elimination, given that somebody will certainly have to hang around cleaning it up.
Does move out cleaning include carpet cleaning?
All floorings throughout the home ought to be cleaned during the leave. Carpets will be vacuumed. Wood and floor tile will be swept and also wiped


text: ekisui-kan iaido Chu-den Tatehiza Eishinryu 2.Tora-Issoku side ekisui-kan iaido Chu-den Tatehiza Eishinryu 2.Tora-Issoku side e-c202-2-1 In Stock $ 2.00 USD Buy and Download > Description History of Nippon Heiho Iaido in 500 Years We appreciate for the performance of headmaster of Ekisui-kan, Wakaura Yutetsu Jiro. He performed more than 60 techniques (waza) of "Shoden", "Chuden", and "Okuden". History of Muso Jikiden Eishin-ryu Founder of Iai, "Hayashizaki Jinsuke Minamoto no Shigenobu" was born in 1542 in Hayashizaki, Oshu, where is Murayama-city, Yamagata prefecture today. His swordmanship has been come down to the 22th headmaster in today. In 1558, Ashikaga Era, Hayashizaki's swordmanship was named "Hayashizaki Musou Shindenn Shigenobu-ryu and widely spread around the nation. "In 1644, Edo Era, the 7th headmaster, Hasegawa Chikanosuke Eishin made "Chuden" based on Hayashizaki's "Okuden Tatehiza" and named it "Hasegawa Eishin Ryu". Hayashizaki was also changed the name of "Hayashizaki Musou Shindenn Shigenobu Ryu" to ""Muso Zikiden Eishin-ryu". The form of "Tatehiza" originally came from the manner of "Ise-ryu" or called "Ashikaga Shogun Ryu" , a practice and rules of samurai class. Hayashizaki's father was a instructor of Ise-ryu In 1716, middle of Edo era, "Musou Zikiden Eishin-ryu" was introduced to Tosa where is Kochi prefecture today. The 9th headmaster, Hayashi Rokudaiu Morimas who was secretly introduced the Eishin-ryu From Edo/Tokyo to Tosa where is Kochi Prefecture today. He was a head of chef in Tosa-daimyo residence in Edo and an instructor of "Ise-ryu". "Shoden" techniques were added from the 9th headmaster. His father, Hayashi Gozaemon Masayoshi became a student of Ise Hyogo Tadamasu and secretly studied the Ise-ryu. He took the manner of Ise-ryu into the Eishin-ryu and created "Shoden in Seiza (seated position). "Chiburi" in Shoden is one to show the manner of Ise-ryu. "Shoden", "Chuden", "Okuden", "Tsumeai" had never been allowed to be taken out from Tosa (Kochi-prefecture). In Taisho Period, "Shoden" was introduced in the nationwide by 17th Headmaster, "Oe Masamichi. Wakaura is student of 21th Headmaster, Hirai Ajizai. Wakaura found out the secret of "Seiden Iai" in orthdox lineage and "Bou-kei Iai" in collateral lineage. He also discovered "Shoden" was strongly influenced by "Ise-ryu". He is currently head of "Ekisuikan Iaido and has de-coded hidden "Tsumei wasa" which was established by Iai founder, "Hayashizaki". History of Nippon Heiho Iaido in 500 Years We appreciate for the performance of headmaster of Ekisui-kan, Wakaura Yutetsu Jiro. He performed more than 60 techniques (waza) of "Shoden", "Chuden", and "Okuden". His Direct Link https://store.payloadz.com/go/?id=2448443 https://store.payloadz.com/details/2448443-movies-and-videos-training-ekisui-kan-iaido-chu-den-tatehiza-eishinryu-2-tora-issoku-side.html Tags iaidoekisuikanjapanese swordSwordplay Training Movies and Videos


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Depardieu, now Russian citizen, welcomed warmly
| Moscow
The day after receiving his new Russian passport from President Vladimir Putin, French actor Gerard Depardieu flew Sunday to the provincial town of Saransk, where he was greeted as a local hero and offered an apartment for free.
Depardieu had sought Russian citizenship as part of his battle against a proposed super tax on millionaires in France.
Putin granted his request last week and then welcomed the actor late Saturday to his residence in Sochi, the host city of the 2014 Winter Olympics. Russian television showed the two men embracing and then chatting over supper, discussing a soon-to-be-released film in which Depardieu plays Russian monk Grigory Rasputin.
Depardieu flew Sunday to Saransk, a town about 300 miles east of Moscow, where he was met at a snow-covered airport by the governor and a group of women in traditional costume singing folk songs. He flashed his new passport to the crowd before setting out on a tour of the town.
The governor invited Depardieu to settle in Saransk and offered him an apartment of his choice, according to reports on state television.
Depardieu has not said where he would take up residence in Russia, only that he did not want to live in Moscow because it is too big and he prefers a village.
The Frenchman has spent a fair bit of time in Russia in recent years, including for the filming of the French-Russian film "Rasputin," and he expresses an admiration for Putin. But it is Russia's flat 13 percent income tax that appears to be the biggest draw at the moment as he flees high taxes in France.
France's new Socialist government tried to raise the tax on income above €1 million ($1.3 million) to 75 percent from the current 41 percent. That plan was struck down by the highest court, but Budget Minister Jerome Cahuzac said Sunday that the government is reworking the law so the superrich will still be asked to pay an elevated rate. He said the government is also considering putting the new tax in place for longer than the two years initially imagined.
"I find it a bit pathetic that for tax reasons this man — whom by the way I admire infinitely as an actor — has decided to exile himself," Cahuzac said.
Sarah DiLorenzo in Paris contributed to this report.


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A few weeks ago I was fortunate to check out Henry Rollins spoken word tour up at Brisbane. Ironically enough I happened to stumbled across this interesting article penned by the man himself. Rollins has been called a modern-day renaissance man: singer, spoken word artist, movie actor, and TV personality.
I've met more than a few athletes that could relate to it. I trust you learn something as well.
Iron and The Soul
By Henry Rollins
I believe that the definition of definition is reinvention. To not be like your friends. To be yourself. Completely.
When I was young I had no sense of myself. All I was, was a product of all the fear and humiliation I suffered. Fear of my parents. The humiliation of teachers calling me "garbage can" and telling me I'd be mowing lawns for a living. And the very real terror of my fellow students. I was threatened and beaten up for the color of my skin and my size. I was skinny and clumsy, and when others would tease me I didn't run home crying, wondering why. I knew all too well. I was there to be antagonized. In sports I was laughed at. A spaz. I was pretty good at boxing but only because the rage that filled my every waking moment made me wild and unpredictable. I fought with some strange fury. The other boys thought I was crazy.
Henry Rollins Before and After Years of Grueling Work Outs in the Gym!
I hated myself all the time. As stupid at it seems now, I wanted to talk like them, dress like them, carry myself with the ease of knowing that I wasn't going to get pounded in the hallway between classes.
Years passed and I learned to keep it all inside. I only talked to a few boys in my grade. Other losers. Some of them are to this day the greatest people I have ever known. Hang out with a guy who has had his head flushed down a toilet a few times, treat him with respect, and you'll find a faithful friend forever. But even with friends, school sucked. Teachers gave me hard time. I didn't think much of them either.
Then came Mr. Pepperman, my adviser. He was a powerfully built Vietnam veteran, and he was scary. No one ever talked out of turn in his class. Once one kid did and Mr. P. lifted him off the ground and pinned him to the blackboard.
Mr. P. could see that I was in bad shape, and one Friday in October he asked me if I had ever worked out with weights. I told him no. He told me that I was going to take some of the money that I had saved and buy a hundred-pound set of weights at Sears. As I left his office, I started to think of things I would say to him on Monday when he asked about the weights that I was not going to buy. Still, it made me feel special. My father never really got that close to caring. On Saturday I bought the weights, but I couldn't even drag them to my mom's car. An attendant laughed at me as he put them on a dolly.
Monday came and I was called into Mr. P.'s office after school. He said that he was going to show me how to work out. He was going to put me on a program and start hitting me in the solar plexus in the hallway when I wasn't looking. When I could take the punch we would know that we were getting somewhere. At no time was I to look at myself in the mirror or tell anyone at school what I was doing.
In the gym he showed me ten basic exercises. I paid more attention than I ever did in any of my classes. I didn't want to blow it. I went home that night and started right in. Weeks passed, and every once in a while Mr. P. would give me a shot and drop me in the hallway, sending my books flying. The other students didn't know what to think. More weeks passed, and I was steadily adding new weights to the bar. I could sense the power inside my body growing. I could feel it.
Right before Christmas break I was walking to class, and from out of nowhere Mr. Pepperman appeared and gave me a shot in the chest. I laughed and kept going. He said I could look at myself now. I got home and ran to the bathroom and pulled off my shirt. I saw a body, not just the shell that housed my stomach and my heart. My biceps bulged. My chest had definition. I felt strong. It was the first time I can remember having a sense of myself. I had done something and no one could ever take it away. You couldn't say **** to me.
It took me years to fully appreciate the value of the lessons I have learned from the Iron. I used to think that it was my adversary, that I was trying to lift that which does not want to be lifted. I was wrong. When the Iron doesn't want to come off the mat, it's the kindest thing it can do for you. If it flew up and went through the ceiling, it wouldn't teach you anything. That's the way the Iron talks to you. It tells you that the material you work with is that which you will come to resemble. That which you work against will always work against you.
World Champ Martial Artist Matty Parks Training Sessions have taught him many valuable life lessons!
It wasn't until my late twenties that I learned that by working out I had given myself a great gift. I learned that nothing good comes without work and a certain amount of pain. When I finish a set that leaves me shaking, I know more about myself. When something gets bad, I know it can't be as bad as that workout.
I used to fight the pain, but recently this became clear to me: pain is not my enemy; it is my call to greatness. But when dealing with the Iron, one must be careful to interpret the pain correctly. Most injuries involving the Iron come from ego. I once spent a few weeks lifting weight that my body wasn't ready for and spent a few months not picking up anything heavier than a fork. Try to lift what you're not prepared to and the Iron will teach you a little lesson in restraint and self-control.
I have never met a truly strong person who didn't have self-respect. I think a lot of inwardly and outwardly directed contempt passes itself off as self-respect: the idea of raising yourself by stepping on someone's shoulders instead of doing it yourself. When I see guys working out for cosmetic reasons, I see vanity exposing them in the worst way, as cartoon characters, billboards for imbalance and insecurity. Strength reveals itself through character. It is the difference between bouncers who get off strong-arming people and Mr. Pepperman.
Muscle mass does not always equal strength. Strength is kindness and sensitivity. Strength is understanding that your power is both physical and emotional. That it comes from the body and the mind. And the heart.
Yukio Mishima said that he could not entertain the idea of romance if he was not strong. Romance is such a strong and overwhelming passion, a weakened body cannot sustain it for long. I have some of my most romantic thoughts when I am with the Iron. Once I was in love with a woman. I thought about her the most when the pain from a workout was racing through my body. Everything in me wanted her. So much so that sex was only a fraction of my total desire. It was the single most intense love I have ever felt, but she lived far away and I didn't see her very often. Working out was a healthy way of dealing with the loneliness. To this day, when I work out I usually listen to ballads.
I prefer to work out alone. It enables me to concentrate on the lessons that the Iron has for me. Learning about what you're made of is always time well spent, and I have found no better teacher. The Iron had taught me how to live.
Life is capable of driving you out of your mind. The way it all comes down these days, it's some kind of miracle if you're not insane. People have become separated from their bodies. They are no longer whole. I see them move from their offices to their cars and on to their suburban homes. They stress out constantly, they lose sleep, they eat badly. And they behave badly. Their egos run wild; they become motivated by that which will eventually give them a massive stroke. They need the Iron mind.
Through the years, I have combined meditation, action, and the Iron into a single strength. I believe that when the body is strong, the mind thinks strong thoughts. Time spent away from the Iron makes my mind degenerate. I wallow in a thick depression. My body shuts down my mind. The Iron is the best antidepressant I have ever found. There is no better way to fight weakness than with strength. Once the mind and body have been awakened to their true potential, it's impossible to turn back.
The Iron never lies to you. You can walk outside and listen to all kinds of talk, get told that you're a god or a total bastard. The Iron will always kick you the real deal. The Iron is the great reference point, the all-knowing perspective giver. Always there like a beacon in the pitch black. I have found the Iron to be my greatest friend. It never freaks out on me, never runs. Friends may come and go. But two hundred pounds is always two hundred pounds.
All the best,
Joey Hayes


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Calgary Solid Wood Four Seater Dining Set is a perfect solid wood Dining Set. Use of Sheesham Wood as primary material gives this Dining Set a solid & sturdy look. Secondary material is used as Fabric-used at Chair's Seat. We offer free country-wide shipping and free installation service. The wood used in the furniture is perfectly seasoned for optimum moisture content, to reduce the possibility of seasonal expansion or contraction of the products.
Generic Name: Calgary Solid Wood Four Seater Dining Set
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Room Type: Dining Set is a perfect fit for Diningroom.
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Manufacturer & Packer Address: Plot No-E121, Between Road No-4&5, Riico Industrial Area, Ratangarh-331022, Churu (Rajasthan)
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Quest for the Best of the Best in Tokyo.
Japan Photo by Steven Richter
I think of myself as fearless in pursuit of gourmand travel thrills. I conquered my dread of imagined mob scenes and street food in Calcutta. I braved the winding roads to a religious retreat in the mountains of Szechuan province for vegetarian esoterica. Showed up for lunch in lawless Macao as rival gangs took pot shots at each other. Risked being trod upon and possibly downed by local bacteria in the teeming markets of old Delhi to discover soulful breakfast snacks. But I just couldn't get myself to the gastronomic Valhalla of Japan so spooked was I by tales of indifference to outsiders and stratospheric prices.
Then an architect pal who commutes regularly to commissions in Tokyo offered to be my guide to secret places where tourists rarely go. And Japanophilic friends in New York set up food world connections willing to lead me and my mate on delicious detours. I went off determined to discover the best of the best in Tokyo at every price level, high and low, from the exclusive and esoteric to the raffish and most humble.
At 10 p.m. barely three hours after landing at Narita the quest would begin. We tried to shock ourselves fully awake with a quick shower the better to experience the sushi satori promised at Okabe where a trio of sushi adepts are waiting at the unprepossessing eight seat counter. The mournful lovelorn plaints of Billie Holiday feel like a personal welcome as we sip icy cold Koshinozeki sake, premium fuel for the Edo-era masterworks of Kaichiro Okabe. Okabe, we are told, is the mentor of Masa Takayama whose $400 sushi omakase at the Time-Warner Center so startled and thrilled Manhattan sushi cognoscenti.
Hearing Masa's name, the chef smiles and proceeds to sliver a long silver needle fish, painting thin slices with a red pepper and sesame sauce, fire to wake up our appetites. The fish's liver follows in a puddle of soy. He grills a scallop in an envelope of nori. And then a parade of small bowls: Bits of raw shrimp that cling voluptuously to the tongue. Sticky ribbons of squid with chopped egg. Mackerel chunks topped with spikes of nori. Crab eggs laced with pungent seaweed. "It takes him three hours just to prepare that seaweed," one companion translates the chef's comment. Astonishing textures and surprising flavors explode in this prelude to sushi. Now slivers of fish arrive slicked with "the chef's special sauce" -- that's universal sushi chef talk meaning "I'm not giving away my secret." Squid comes stuffed with chopped egg, Edo style. Vinegar tempers the sweetness of raw shrimp on warmed rice. The rice is perfect too, a measured amount, precisely the right temperature. A big hit of wasabi on fatty tuna goes right to my brain. I shiver as my senses go into overload at so much complexity delivered at a ceremonial pace one piece at a time. Well, yes, there is the sake I've sipped inbetween adding a filigree of heat and even recklessness to the moent. I'm thrilled to launch my quest on such a high.
Everyone I speak to next day as we check in with designated foodie guides and gurus has a sushi favorite, an exceptional robata grill or a temple of the kaiseki faith (little tasting portions in exquisite bowls and saucers). The Japanese are as obsessed with food as we Americans are. Possibly more so. I see them lined up to buy $60 a pound chocolates for Valentine's Day in Takashimaya department store's food hall when we stop by to explore a vast sweep of local and international edibles. The staff is well-drilled. Any clerk in on the floor can direct you (or even lead you) to Fauchon's display or to the display of big urns of Japanese pickles by the gram. I never saw anyone actually buy a $100 melon but they are displayed as if they were Faberge eggs in ruffled tissue, the gift to bring the hostess you want to impress. We sample gyoza, pork dumplings hot off the griddle, savory and delicious.
I realize I can eat five or six times a day to cover every category of cooking just in Tokyo where Michelin has awarded 191 stars, more than Paris, more than any other city in the world. And specialization becomes maniacal with restaurants that just do eel or fugu (the fish that can kill if not properly de-toxed), temples of udon, others for soba, joints for ramen, tempura, breaded pork cutlets, chicken parts. Should we ignore the Japanese passion for Italian cooking and gooey layer cakes? Ignore Michelin's darling, Joel Robuchon? Yes, I decide, I can go to Robuchon's Atelier back home.
I'm more curious about tempura. Can even the best be thrilling enough to score in my quest? In my New York experience, tempura is rarely as exciting as a good fritto misto, never as transporting as sublime sushi. But a Japanese friend in New York has insisted on giving us a tempura evening at Kondo, a sacred institution of Tokyo and a favorite of hers. I can hope for a tempura revelation.
There are only 15 seats at the u-shaped pale wood counter (booked far ahead, I am told) in the simple, spare room atop one of those needle-like towers where restaurants are layered one on top of another. But we get a bow from Fumio Kondo himself planted in front of the frying station before a mountain of pebbled flour, arms folded like a middle-aged Ninja warrior. Neon signs moving outside the glass expanse of window work like modern art beyond his open kitchen.
Young women deliver drinks and amuses bouche from the kitchen. Then when everyone is into the prologue, Kondo tenses, swivels his head, like a baseball pitcher on the mound, and swings into action. Powder flies as he drags sea creatures through the hill of tempura coating or liquefies a batch into a batter. He sets a small tray in front of me, drops a rectangle of parchment on it and delivers a pair of crisped shrimp heads. Then a clean paper for the shrimp bodies, sweet and wondrously tender. He gives instructions to the two of us in English: "Use salt," he will say. "Now, sauce." "This time, lime."
Harajuku Girls by Steven Richter
Then comes deep-fried lotus root, asparagus tips, a lily bulb. He constantly stops to wash away the floury mix that sticks to his fingers. For a mild little fish fried whole, he commands, "No sauce." Scallop, clam, whiting, a giant mushroom cut into quarters, eggplant slivered and fanned. Fat-splotched parchments disappear. Clean ones arrive. Somehow Kondo keeps track of what we have eaten, what he has delivered to the VIP trio on my right, what he is sending across the room.
He selects an odd green acorn-like object from a basket of winter and early spring vegetables behind him – seasonal is the Japanese mantra. "Bitterbur," he says, as If that would explain it. He presses the battered bulb flat as it fries so it emerges looking likes a giant brooch, its taste: the essence of green, with a surprise flash of bitterness at the end. Across the way more prudent or parsimonious souls may be having the $87 set dinner or even the expanded options at $123 but the chef is delivering all the a la carte extras to us: Sea eel. Abalone. Filets of fish we cannot identify. He does tricks like dragging a handful of favas through the batter and into the bubbling fat so they cling together like yet another great brooch.
At the end each diner gets kakiage -- an amorphous fried cake, tonight it's full of scallop scraps and bits of leafy green. Rice is served separately along with a pot of tea, one strawberry and three small cuts of pineapple. This tame coda provides a chance to come back to earth from a transcendent experience of what tempura is all about. Now I understand the mystique of tempura.
Next evening our architect pal Richard Bloch leads us down a little alley past a gas station to Owan, partly hidden behind a dramatic facade of weathered steel. He promises to introduce me to excellence at a modest price. It's clear Bloch loves this small oasis, not just for the gently priced omakase of delicious dishes --just $50 per person tonight --- but for his rapport with the amiable owner, Kuniatsu Kondo, a man who clearly reveres design too. The staff's terra cotta aprons reflect the terra cotta-painted walls and the bowls set before us echo the forms of precious antique pottery and lacquer ware on illuminated shelves. the chef will choose a sake cup for you from a collection on a tray, each one different. A menu scroll is held open with two smooth black stones. An assistant behind the 12-seat counter carves ice for drinks into shapes Kondo requires. An artful chunk goes into my refreshing plum wine spritzer.
Kondo puts out special salts for a gossamer freshly made tofu opener followed by mizuma salad with bonito shaved on top at the last minute, Black sea weed the chef marinates himself comes on the sashimi plate, the fish excitingly smooth and firm, the temperature perfect. Bits of scallop, oyster and broccoli rabe stud a soft steamed dumpling afloat in a dashi broth. Pork slices over shitake with ginger follow. Shrimp sandwiched between lotus slices is rolled in batter and deep-fried for tempura. Pork comes again rolled in napa cabbage. With the fuss and care shown with the house's layered egg, I sense the chef is moving toward a classic finale. "Each chef prides himself on his egg mixture," Bloch observes. Unlike the blobby cut of omelet I avoid at home, this one is warm, softly layered, not sweet at all, with grated radish alongside. It's too casual to be called kaiseki but the flair for design and the palette of tastes and textures, the simplicity and the surprise, elevate Owan to my collection of "bests."
I'd not come this far to eat French. I hadn't counted on the Japanese passion for foreign food. Or that a food-obsessed man-about town would invite us to lunch at Restaurant Kinoshita where the devotion of affluent sophisticates have made owner Kazuhiko Kinoshita a star chef. "But he's one star chef who's always in his kitchen," our host observes. He hasn't mentioned that the chef has made his name with French food. It's too late to leave just because I had determined to focus my quest on Japanese tradition. It's a long drive from the center of town, neither a hot residential area nor an important commercial outpost but the room is full of affluence, a Tokyo version of the ladies who lunch.
Though the 40 seats usually get booked far in advance, we have managed to snare three last-minute spots at the communal table, with its Thai orchids, sophisticated modern china and a good view of Kinoshita, athletic in short-sleeve white tee, apron tied over jeans, personally tweaking every plate in a few square feet of kitchen. His moustache and trendy chin whiskers set off the shiny hairless head.
Nishiki Market Kyoto by Steven Richter
After a trio of amuses, including a mini burger, a delicately jellied lobster cocktail in a martini glass – tenderest lobster, with apple and avocado in shimmering jelly -- makes me realize I'm grateful for a break after a week of soba, marinated fish, fried stuff on skewers and pickled tidbits. A lushly creamy seafood bisque positively smells like France. Not every dish in the expanded chef's special six course tasting arrives in a poetic progression. I think he's showing off, tossing in extras to honor our host, but I'm a fool for his blood sausage, the boudin noir with parsley in a small pastry crust with a square of apple, as well as the peppery calamari with squid liver in a stunning tomato sauce. A saddle of lamb is wrapped in bacon with a salad of micro greens alongside. Rare and tender venison filet served alongside a caul-wrapped venison patty with chestnut, ginko nut and something tasting like a potato but not quite is followed by tangerine segments on a shallow island of perfect crème brûlée plus stingingly tart pineapple sorbet and a white sesame flan. Pretty amazing from a chef who has never even been to France.
I've heard there are Tokyo restaurants so esoteric, so exclusive, so expensive that only royalty and moguls are welcome. But I feel I found what I was looking for…it's true I had help but I always do. As an insatiable gourmand I never go anywhere for an assignment or a retreat without collecting addresses. For me the quest for the best never really ends.
Travel & Leisure March 2011


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Chairside Economical Restorations of Esthetic Ceramic (CEREC®) has revolutionized dental procedures. Traditionally, if crowns, onlays, inlays or dental veneers were required to restore damaged teeth, multiple procedures and a great deal of waiting time in-between would be inevitable. CEREC® creates these ceramic restorations within minutes in the dental office. This means that many treatments can be completed in just a single visit.
CEREC® is comprised of several computer-assisted design (CAD) tools and a milling machine that creates custom ceramic restorative devices. CEREC® can make almost any ceramic restoration to order, meaning the dentist can place it immediately. This is of great benefit to nervous patients, and it can also reduce the cost of treatment.
How can CEREC® benefit me?
CEREC® can benefit almost anyone needing a ceramic restoration device. Exceptions include patients who have a prior history of breaking ceramic devices and those with a deep bite. CEREC® devices are proven to last for over 5 years, but recent research indicates that most CEREC®-created restorations last for more than 10 years.
Here are some other advantages associated with CEREC®:
What is the CEREC® system comprised of?
The CEREC® System is sometimes called a CAD-CAM system. CAD-CAM means Computer Assisted Design and Computer Assisted Milling. The CEREC® system has three major components:
Acquisition device: This device is home to a high-quality camera and a medical grade computer. The function of this unit is to photograph the prepared tooth. Three-dimensional images are created of the tooth on the screen, which the dentist uses to design the perfect ceramic restoration.
Three-dimensional CAD software: This software allows the dentist to examine the tooth from every angle. It is the closest possible thing to holding the tooth in the hands and rotating it.
Milling device: This unit actually manufactures the custom restoration from the specifications entered into the computer. A ceramic block, which best resembles the existing tooth color is chosen and placed into the unit. Within minutes, the milling device produces the restoration the dentist designed. No horrible-tasting impressions or time-consuming transfers to and from the laboratory are required.
What does a CEREC® restoration procedure involve?
The first step in the procedure is to prepare the tooth. The dentist removes all tooth decay and creates a divergent occlusal axial wall, to make the opening of the tooth wider than the base. Next, an impression is made using a covering of titanium dust. This dust allows the camera to take a highly detailed picture of the tooth. Images are formulated with the CEREC® camera. CEREC® optical imaging utilizes an infrared wavelength.
The image is transposed onto the computer screen. It is here that the dentist is able to view the tooth from every angle and design the final restoration. When the design is complete, it is transmitted to the milling unit. The dentist chooses a block of ceramic that matches the color of the teeth. This ensures that the restoration will be almost invisible.
Within 15 minutes, the full crown, onlay, overlay or veneer is complete. The restoration is made of compressed, rather than laboratory-layered porcelain. This enhances strength and durability.
Before affixing the restoration to the tooth, the dentist will place it dry to ensure it fits perfectly. It is then polished and affixed to the tooth with dental cement. The procedure is now complete, and all without the need for a second visit! The quality of the results is the same as the laboratory-generated restoration, but a great deal of time and money has been saved.
If you have questions or concerns about CEREC®, please ask your dentist.
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May 4, 2014 – College Soccer News anually seeks to recognize assistant coaches across the country who are excelling at their work. Our selections for 2013 include some who have been listed in the past as well as some not previouly recognized. In making these selections we state up-front that we know some very deserving assistant coaches will be left out as is always the case when individuals are singled out for recognition. However, as in the past we are confidnet that those selected are deserving and worthy of recognition. The current selections continue our trend of the past several seasons of placing additional weight on team success on the field of play in the selection criteria.
There are many very good assistant coaches in the collegiate ranks across the nation who have had and will continue to have a tremendous positive impact on college soccer. The very best are effective teachers, communicators, motivators, and recruiters. They relate well to the players they coach while maintaining their respect. Successful head coaches will be the first to emphasize the role that their assistants play in the degree of success that any program achieves. The very best assistant coaches understand their role and align their efforts with the direction set by the head coach.
Assistant coaches recognized in the past by College Soccer News who are now head coaches include Kevin Grimes at California, Cameron Rast at Santa Clara, Bill Irwin at Portland, Robert McCourt at Monmouth, Bobby Muus at Denver, Mike Jacobs at Evansville, Todd Yeagley at Indiana, Jesse Cormier at Vermont, Kelly Findley at N.C. State, Erik Ronning at Colgate, Brian Wiese at Georgetown, Darren Powell at Elon, Damon Rensing at Michigan State, Jamie Clark at Washington, Kevin Anderson at Columbia, Sean Phillips at UIC, Eric Pogue at Oaklan, Ralph Polson at Wofford, Scott Calabrese at FIU, Brad Ruzzo at Mercer, Andy Fleming at Xavier, Carlos Somano at North Carolina, Ryan Anatol at Stony Brook, Johan Cedergren at Kentucky, Jared Embick at Akron and Chris Volk at UC Irvine.
Philip Jones – Clemson |
Jones has played a key role in the steady improvement Clemson has enjoyed over the last four years. The Tigers were 11-7-3 overall in 2013 with a 5-4-2 mark in Atlantic Coast Conference play and earned an invite to the NCAA Tourney for the first time since the 2007 season. Jones joined the Tiger staff in 2010 when Mike Noonan assumed the leadership of the program. He was named Associate Head Coach in 2012. Prior to that he served as an assistant coach at Brown in 2009 and at Embry-Riddle for four seasons. Jones played collegiate soccer for Embry-Riddle where he was a four-time All Florida Sun Conference selection. |
BJ Craig – Notre Dame |
Craig completed his sixth season as a member of the Notre Dame staff in 2013 under the direction of Bobby Clark. During that period of time the Irish were 76-31-21 including a banner 2012 season with a 17-4-1 record and a history making 2013 campaign in which Notre Dame was 17-1-6 and won the program's first national championship. Prior to coming to South Bend, Craig served as an assistant coach at Louisville in 2007 and was the head coach at Saint Francis University (Pa) from 2003 through 2006. He also served as an assistant coach at Dartmouth from 1998 through 2003. Craig began his coaching career as an assistant coach at his alma mater Gordon College in Wenham, Massachusetts. |
John Deeley – Connecticut |
Deeley is a veteran among the assistant coaching ranks. He finished his 17th season on the Connecticut staff under head coach Ray Reid in 2013. The Huskies have a banner history in men's soccer and are the only program in the country to have advanced as far as the Elite Eight for the past three seasons. He also served as an assistant coach under Reid at Southern Connecticut State University for eight seasons. Deeley is often referenced as among the best for his ability to evaluate opponents and determe the best possible tactical approach. Reid would be among the first to say that Deeley has been a key part of the success that Conecticut has enjoyed over the years. |
Jeff Negalha – North Carolina |
The 2013 season was Negalha's tenth as an assistant coach at North Carolina. He served under Emar Bolowich from 2006 to 2010 and has been the top assistant under head coach Carlos Somoano from 2011 to date. During that period of time the Tar Heels have made seven NCAA Tournament appearances and won the national championship in 2011. Negalha has been productive on the recruiting trail securing nine consecutive classes ranked in the top twelve in the country. In addition to serving as the top assistant coach at North Carolina he also serves as the head coach for the CASL U-17 team and is an assistant with the U.S. U-18 Socccer Development Academy. Prior to coming to Chapel Hill Negalha was the top assistant at South Florida from 2003 through 2005 under George Kiefer. |
Kylie Stannard – Michigan State |
Stannard has been an assistant coach at Michigan State under Damon Rensing for the past five seasons. The Spartans have earned a spot in the NCAA Tournament four out of the past five seasons. They had a banner season in 2013 with a 14-6-3 overalll record and advanced to the Elite Eight for the first time since the 1968 campaign. The fourteen wins was a new program record. While at Michigan State Stannard has played a role in several very highly regarded recruiting classes. Prior to coming to Michigan State he served as an assistant coach at Northern Illinois for four seasons under the guidance of then head coach Steve Simmons. In 2012, Stannard was named the first-ever head coach of Detroit City FC of the National Premire Soccer League. He played college soccer at Creighton University for four seasons and holds a USSF National "A" Coaching License. |
Nick Carlin-Voigt – UCLA |
Carlin-Voigt has served as an assistant coach at UCLA for the past two seasons at UCLA under Jorge Salcedo. Prior to that he served as the top assistant coach at George Mason under Greg Andrulis from 2007 through 2011. While at UCLA he has played a key role in bringing back-to-back number one ranked recruiting classes to Westwood. While at George Mason he was actively involved in bringing on board three highly regarded recruiting classes that were ranked in the top forty in the country. In 2013 the Bruins were 12-3-5 overall and earned the number one seed in the NCAA Tournament. Carlin-Voigt played collegiate soccer at Kalamazoo College where he was a four-year starter in goal. He holds a USSF Soccer Federation "B" Coaching License. |
Kris Bertsch – Xavier |
Bertsch has been an assistant coach at Xavier under head coach Andy Fleming for the past four seasons. He was named associate head coach prior to the start of the 2012 season. During his four tenure to date at Xavier, Bertsch has been a part of forty-six Xavier wins. Fleming stated, "Kris is the glue to our program and rarely has a bad day. His growth in running training has allowed me to take a look at the team from 6,000 feet and has been a big part of our consistency as a program." Bertsch is responsible for coordinating recruiting visits and has played a role in Xavier landing several highly regarded recruiting classes. He also was instrumental in the creation of the Xooligans which is the Xavier men's soccer student support group. Prior to joining the staff at Xavier, Bertsch was an assistant coach at Syracuse. Prior to that he served as the director of soccer operations at the University of Connecticut for four seasons. |
Mike Miller – Syracuse |
Miller joined the coaching staff at Syracuse in 2010 serving under the direction of head coach Ian McIntyre. Since joining the Orange, he has helped Syracuse up their level of talent from top to bottom by attracting several banner recruiting classes including the 2013 class that is ranked as the number twenty-seven class in the nation. In addition to his role as a recruiter, Miller works with the Syracuse goalkeepers, is involved in all team training, and is involved in various administrative duties. He also is the founder of the Syracuse Soccer Goalkeeper Academy. Before Syracuse, Miller served as an assistant coach at the University of Evansville for four seasons. Prior to that he was an assistant coach at the University of North Florida for three seasons. Miller played collegiate soccer as a goalkeeper at Jacksonville University. |
Jason O'Keefe – Saint Louis |
O'Keefe has been an assistant coach at Saint Louis under head coach Mike McGinty for four seasons. He brings a wealth of experience and soccer knowledge to a program that recorded sixteen wins in 2012 and fourteen wins in 2013. In 2012 the Billikens won the Atlantic 10 Conference Tourney and earned a number eight seed in the NCAA Tourney. In 2013 Saint Louis won the Atlantic 10 regular seaon title and advanced to the championship game of the conference tournament. Prior to coming to Saint Louis, O'Keefe was the associate head coach at Elon for three seasons. Prior to that he served as an assistant coach at Cincinnati for a single season. Before that he was an assistant coach at Wake Forest under head coach Jay Vidovich. O'Keefe played collegiate soccer at Greensboro College and holds a USSF "A" License and an NSCAA Advanced National Diploma. |
Anthony Adams – UMBC |
Adams has served with distinction as an assistant coach at UMBC under head coach Pete Caringi for seventeen season. He was named associate head coach in 2011. The Retrievers had a banner season in 2013 winning their first America East Conference regular seaon title since 2003 with a 5-0-2 mark and securing their third America East tournament title and the automatic berth into the NCAA tournament that accompanies it. UMBC finsihed the seaon with a 16-1-5 overall record and rose as high as the number five spot in the national polls. Adams has also been very active in youth soccer serving on the coaching staff of the USSF Development Academy's Baltimore Bays from 2008 through 2013 and is now coaching with the newly created Baltimore Celtic SC. He holds a USSF "A" coaching license. |
Paul Souders – New Mexico |
Souders has been on the New Mexico staff for six seasons under the direction of head coach Jeremy Fishbein during which time he has operated in the capacity of associate head coach for the past five years. Sounders has played a role in attracting talented and team oriented players to Albuquerque and in further enhancing their talent once they are there. He is involved in a variety of activities including recruiting and working to develop the Lobo offense. He has been a key part of a coaching staff at New Mexico that helped direct New Mexico to a 14-6-2 overall record in 2013 that included a trip to the College Cup for the second time in the history of the program. New Mexico is one of only a handful of programs that can lay claim to advancing to the Sweet Sixteen for the past three seasons. |
Matt Chulis – Virginia |
Chulis has been an assistant coach at Virginia for the past eight seasons under the tutelage of veteran Cavalier head coach George Gelnovatch. He has been the team's associate head coach for the past four seasons. Chulis is a player's coach who knows what it takes to be successful at the highest level. As a defender at Virginia from 1995 through 1998 he was a three-time NSCAA All-American and three-time All-ACC First-Team selection. During his tenure to date as a member of the Cavalier coaching staff, Virginia has earned eight consecutive invites to the NCAA tournament and advanced to the College Cup three times including the 2013 season. He has a USSF "A" coaching license and USSF national youth license. |
Zach Samol – Georgetown |
Samol has been an assistant coach at Georgetown for the past eight seasons under head coach Brian Wiese. He has served as the associate head coach for the past two campaigns. Samol became a member of the Georgetown staff when Wiese was hired in 2006 and has been a key ingredient in a staff that has developed Georgetown into a legitimate contender on the national level in a relatively short period of time. In 2012 the Hoyas were 19-4-3 overall and made a brilliant run to advance to play for the national championship. In 2013 Georgetown was 14-5-2 and advanced to the Sweet Sixteen. Prior to Georgetown, Samol was an assistant coach at Yale for four seasons and at Boston College for two. He played collegiate soccer for Dartmouth College where he was an All-Ivy selection. |
Mario Sanchez – Louisville |
Sanchez completed his fourth season at Louisville in 2013 under the direction of head coach Ken Lolla and his second as the associate head coach. During the past four seasons the Cardinals have advanced to the national championship game, made two trips to the Elite Eight, and last year advanced to the second round of the NCAA tournament after winning the American Athletic Conference regular season championship. Sanchez served as the head coach at UNLV for four seasons prior to accepting the position to work on Lolla's staff at Louisville. While at UNLV the program steadily improved and recorded a winning record in his last season at the helm of the program. Prior to that Sanchez was an assistant coach at Akron from 2003 through 2005. He holds a USSF "A" coaching license and recently served as an assistant coach for the U.S. U-17 men's national team in the Aegean Cup. |
Keith Tiemeyer – Wisconsin |
The 2013 season was Tiemeyer's fifth as an associate head coach at Wisconsin and fourth under the leadership of John Trask. Tiemeyer has done an excellent job as UW's director of recruiting in attracting talented student athletes to Wisconsin who seek to be part of rebuilding the program and leaving behind something special. In 2013 the Badgers recorded a fourteen win season that included a solid 4-2-0 mark in Big Ten play. In addition, they returned to the NCAA tournament field in 2013 after an eighteen year absence. Tiemeyer is a vital part of a very solid Wisconsin coaching staff that clearly is making good things happen in Madison. Prior to coming to Wisconsin, he spent two seasons as the head coach at Regis University and two seasons as an assistant coach at the University of Denver. Tiemeyer has also been actively involved in youth soccer working with several differnet programs and the Wisconsin ODP teams. |


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With the weather cooling down, soup season is here and I have certainly been taking advantage of it! During the warmer summer days, making a hot soup is one of the last things that I want to do but that does not mean that I stopped dreaming up new ideas for soups to try and I now have quite the list. On the top of that list of soup ideas was a buffalo chicken chowder! The basic idea was to make a soup with all of the flavours of buffalo chicken wings, which I just cannot seem to get enough of. I started the recipe out with some chicken and then I built up the base with onions, celery, carrots and garlic where I used more celery and carrots that I usually do in a soup like this as they are often served with buffalo chicken wings. Of course we cannot forget the star of the show and that is the hot sauce that the buffalo chicken wings are covered in so I added a healthy hit of that hot sauce directly to the soup. Although I could have gone with a nice light soup I was craving something a little on the heartier side so I decided to make it in the style of a chowder where I used some flour along with some cream to thicken it and some potatoes to bulk it up. Buffalo chicken wings are often served with a creamy blue cheese dipping sauce so I finished the soup off by melting some blue cheese into it and serving it with some more crumbled on top.
The buffalo chicken chowder turned out really well! A spoonful of this soup really does have all of the flavours of buffalo chicken wings and it's on the healthier side so there are less worries about having a bowl of this soup than polishing off a plate full of chicken wings. I served the soup with some carrot and celery sticks along with some crostini topped with even more melted blue cheese. I can't wait for lunch tomorrow when the leftovers are going to make my day at work!
Tip: If you are not such a fan of heat, add the hot sauce a bit at a time until you get it to where you like it!
Tip: If you are not a big fan of blue cheese, go with a mild blue cheese and use less of it, but d use some as it adds an amazing flavour to the soup.
Buffalo Chicken Chowder
A hearty and creamy chowder with all of the flavours of buffalo chicken wings!
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1/4 cup flour (rice flour for gluten-free)
- 4 cups chicken broth (or chicken stock)
- 1 pound cooked chicken, diced or shredded
- 1/4 cup hot sauce (such as Franks Red Hot)
- 1 large yukon gold (or other boiling potato), peeled and cut into bite sized pieces
- salt and pepper to taste
- 1 cup heavy cream (or milk)
- 1/4 cup blue cheese, crumbled (optional)
- Melt the butter in a large saucepan over medium-high heat, add the onion, carrots and celery and cook until tender, about 8-10 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Mix in the flour and let it cook for 2-3 minutes.
- Add the chicken broth, chicken, hot sauce and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
- Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.
Slow Cooker: Melt the butter in a large saucepan over medium heat, add the flour, cook for 2-3 minutes, add the broth, place everything except the cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and cheese.
Slow Cooker: Instead of using cooked chicken, used uncooked boneless, skinless chicken breasts or thighs, place them in the slow cooker with everything else and when done cooking, remove them, dice or shred them and return them to the soup.
Note: Hot sauces vary in heat, use as much of your hot sauce as required to get the level of heat that you like!
Ham and Potato Corn Chowder
Jalapeno Popper Chicken Soup
Bacon Double Cheeseburger Soup
Chicken Noodle Soup
Spinach and Artichoke Dip Tortellini Soup
More buffalo chicken recipes:
Cauliflower Chowder
Chicken Fajita Soup
Creamy White Chicken Chili
Cajun Sweet Potato Seafood Chowder
Asiago Cauliflower and Quinoa Chowder
Crispy Fried Buffalo Chicken Grilled Cheese Sandwich
Buffalo Chicken French Bread
One Pan 20 Minute Buffalo Chicken Tortellini