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Man Fire Food features the inventive ways people cook with fire. From small campfires to creative custom-made grills and smokers, we visit home cooks, pit masters and chefs who are fascinated by fire and food. The smoke signals take host Roger Mooking to Hawaii, wine country in Northern California, New England and the great American South to meet the passionate people who celebrate the building of and cooking over live fire.
Roger Mooking is hanging out with two chefs putting a whole new spin on rotisserie cooking in the great outdoors. At SpringHouse restaurant in Alexander City, Ala., Chef Rob McDaniel has designed a fire-fueled contraption that he and Roger use to roast succulent legs of lamb. In Charleston, S.C., Craig Deihl is the chef and owner of Cypress, a restaurant famous for wood-fired food. Craig also likes playing with fire outside the kitchen, and he's created a backyard-friendly rotisserie that can roast whole strings of ducks and chickens.
Roger Mooking is in Florida fanning the flames for something savory and something sweet. Roger heads to Hamaknockers Bar-B-Que in Crawfordville, where a young pitmaster pulls pork with a power tool! Roger comes face-to-face with their signature sandwich, the Hamaburger. In Dade City, Roger meets Steve Melton, a farmer preserving the tradition of making cane syrup in a gigantic 100 year-old kettle over an open fire.
Roger Mooking meets two talented chefs who own two spectacular outdoor cooking rigs. In Miami, Chef Aaron Brooks celebrates Latin flavors with his unique coal-fueled contraption called the Cross Table. Roger and Aaron roast butterflied pork and simmer seafood paella. In Birmingham, Ala., Roger visits Chef Chris Hastings at his restaurant OvenBird. The restaurant is known for its wood-fired kitchen, but Chris's fascination for fire led him to create a one-of-a-kind portable oven. Roger and Chris cook up a meat lover's feast along with the season's best vegetables.
Roger Mooking is in pig paradise, cooking up two whole hogs in two different styles. In New Orleans, Roger visits MOPHO restaurant where Chef Michael Gulotta's Southeast Asian spit-roasted pig is a twist on a classic Southern tradition. In Mississippi, Chef Miles McMath hinges two steel troughs together to make a convenient and quick-cooking oven. Roger and Miles slow-cook a whole hog in this unique rig, and fry hand pies for dessert over an open flame.
Chef Roger Mooking visits chefs using unusual tools over live fires. In Georgia, Roger meets Erik Niel, a chef that loves to break out of his butcher shop to cook outdoors. And Erik is pulling something out of his hat: over a dozen rabbits cooked rotisserie-style with bamboo poles. In Plano, Texas, Roger visits friend Chef Tim Byres at his restaurant Smoke to take a stab at cooking flank steak and whole chickens on swords.
Chef Roger Mooking meets with two Southern ladies famous in the barbecue world. In Nashville, Roger has eyes only for the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que. At Helen's Bar-B-Q in Brownsville, Tenn., Roger meets legendary pit master Helen Turner and help her cook pork shoulders, pork ribs and a whole stick of bologna.
In North Bend, Ore., Chef Roger Mooking meets up with Don Ivy, Chief of the Coquille Tribe. Roger and Don roast a school of salmon for a traditional tribal feast. In Los Angeles, Roger visits Andy Ricker, chef/owner of Pok Pok La, who shares the secrets to his famous whole roasted chicken.
Chef Roger Mooking goes to Llano Seco Ranch in Chico, Calif., where he and Charlie Thieriot slow roast a 30-pound porchetta. In Sandy, Ore., Roger meets caterers Jaret Foster and Mona Johnson, and assists them in putting together roasted mussels and a crowd-pleasing white bean, chorizo and clam stew.
Chef Roger Mooking is spending the day at Jacobsen Salt Co., in Netarts Bay, Ore., one of the largest producers of handcrafted sea salt in America. Owner Ben Jacobsen takes Roger on a tour of the facility, showing him how to smoke sea salt, and then Roger meets with Portland-based chef Carlo Lamagna. Roger helps Carlo stuff a 20-pound halibut with lemon and herbs, encrust the whole fish in salt and roast it over a wood-burning fire.
Chef Roger Mooking sees that everything is bigger in Texas, first meeting Pit Master Levi Goode at Armadillo Palace in Houston. On Levi's custom rotisserie trailer, they roast a 250-pound side of beef. Then at Cured restaurant in San Antonio, Roger and chef and owner Steve McHugh slow-roast a 230-pound hog in a large outdoor cinder block pit.
Chef Roger Mooking is on the lookout for some truly unique rigs. In Colorado, Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, who created an eight-foot steel contraption that can cook up to 1,000 pounds of food. Roger then goes to 44 Farms in Cameron, Texas, where Jason Schimmels shows off their impressive barbecue trailer, but also introduces Roger to their unique 10-foot "tripod grills" where huge rib eye roasts are cooked
In Buffalo Gap, Texas, Roger Mooking meets Tom Perini at his restaurant, Perini Ranch Steakhouse. Roger is put to work lighting up burn barrels for the metal pits, then dessert is baked in a coal-covered cast iron Dutch oven. At Pitchfork Fondue Western Cookout in Pinedale, Wyoming, owner Matt David invites Roger to his outdoor kitchen where steaks are skewered onto pitchforks and deep-fried in giant cauldrons.
Join the party as Roger Mooking visits three of the greatest fire-roasted ragers that cook mountains of meat and keep the barbecue faithful lining up for more. First, it's all hands on deck in Owensboro, Ky., for a church picnic with nearly four tons of meat and a crowd of 4,000 carnivores. Then, he heads to a Wisconsin winery where they've built a contraption to roast an entire 1,200-pound steer for their annual celebration of beer, wine and beef. Finally, Roger makes waves in New England at a 70-year-old fish festival, sculpting a scorching 12-foot ring of fire for over 300 pounds of shad on upright boards.
Roger Mooking has plucked his way through plenty of barbecue chicken, but only the very best birds make this list of his top 5 favorites. One chef shows Roger how to hang up and hand-spin chickens with a device that looks like it belongs in a theme park, and another redefines rotisserie on an elaborate rig loaded with complex cogs, gears and even bicycle chains. A Carolina legend makes Roger's list by dipping barbecued birds in an out-of-this-world white sauce. And a master of Puerto Rican pollo rubs his island adobo mix on crispy chicken that has Roger squawking for more, but it's his Jamaican jerk chicken loaded with Caribbean heat that reaches true poultry perfection.
Roger's learning to rig up and roast whole animals with some truly wild techniques. First he'll learn an ancient Argentine method of roasting lamb upright over coals by hanging them on cast iron crosses in the open air. Then he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast. Back on land, a South Carolina pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs, ultra low and slow with a thirteen hour cook time.
In a pit, under a kettle, or in between hunks of heavy metal, Roger's showing off three flame-licking good feasts that are packing high heat. In North Bend, Oregon, cooking with fire isn't a trend, it's a time-honored tradition. Chief Don Ivy of the Coquille Indian Tribe has been hosting impressive salmon bakes for 25 years inspired by the customs of his ancestors. He shows Roger how to roast 200 pounds of salmon on sticks, and they build one of the biggest fires in Man Fire Food history. Then, Roger makes his way to Old Post Office Restaurant in Door County, Wisconsin, where they cook local fish in a cauldron and lights it up with an explosive wildfire. And, in Napa Valley, father-daughter team built a towering outdoor oven in the middle of their family vineyard. Roger helps them bake whole fish in a California King-size salt bed between not one, but two raging fires.
Roger Mooking salutes the country's most impressive and creative female pitmasters, learning a few new roasting methods along the way. A San Francisco chef shows Roger her rig made from plumbing pipes, which she uses to roast her Salpicao chicken coated with smoky, coconut salsa. Next, a Tennessee queen of the 'cue shows him how she smokes a meat more likely to be found in a lunchbox than in a smokehouse. Then, two ingenious women teach Roger ways to smoke shellfish that he's never seen before -- one using wine barrels to build a smoker on site and the other flexing her muscles using nothing but flames.
It's pure carnivore extravagance as Roger Mooking visits pitmasters cooking meat in massive quantities. First, there's no time for low and slow as Roger heads to San Antonio to fire up an altar of meat in over 600-degree heat. He skewers a deep green chorizo verde and Mexican-style cabrito -- an entire milk-fed goat. Next, a Central California robotics engineer shows Roger his latest invention -- a 40-foot trailer with room for 600 pounds of meaty magnificence -- and Roger is introduced to California mac and cheese loaded with smoky tri-tip steak. Then he's off to the Santa Maria California Elks Club to load dozens of heavy-duty rods with 60 pounds of sizzling top sirloin in their legendary barbecue room. Finally, Roger checks out a Louisiana smokehouse with 60 years of history and possibly the Bayou's best sausage. He helps smoke entire shacks loaded with beef sausage, Andouille, whole chickens, turkey necks and Tasso ham to make a truly authentic Louisiana po' boy.
Roger Mooking is going hog wild for the most insane pig roasts in the country. First, he's in Hawaii to roast a whole pig in a traditional underground oven called an imu. The community comes together to cook the pig with glowing hot lava rock and a layer of local vegetation to trap the heat. Next, he meets the sausage king of Texas at the Meyer's Elgin Sausage smokehouse and learns how they stuff and fire up 5,000 pounds of pork sausage in a single day with state-of-the-art technology. Roger heads to Leatha's in southern Mississippi to learn the secret behind their unusual upright smoker that allows pork fat from their ribs to drip right on top of succulent smoked pork shoulder, and finally he visits a true porky hall of fame at Stamey's in Greensboro, N.C. Their incredible cooking chamber houses 10 huge smoking pits that allow them to roast 200 pork shoulders at a time.
Roger Mooking is scouring the country for fiery fresh takes on the beloved classic combination, surf and turf. A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill and saute over hot coals. Roger helps him grill juicy pork packed with adobo-inspired flavors and prepare a seafood-studded paella in a party-sized pan. Next, the classic New England clambake takes a cross-country trip to Southern California where Roger helps steam a bounty of seafood, spicy chorizo and some of the Golden State's best produce in a wine barrel. Finally, at Llano Seco Ranch in Chico, Calif., Roger pigs out on juicy Italian porchetta spit-roasted on a handcrafted rotisserie and succulent oysters basted in the pork drippings.
No cookout is complete without some outrageous side dishes and craveworthy desserts, so Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals. He scrambles up a poblano pepper hash at a Houston hangout, and he checks out a new take on mac and cheese in New York, pressing an entire dish into a mouthwatering Belgian waffle. For dessert, there's an apple hand pie that fits right in Roger's pocket and a peach crisp cooked in a coal-fired Dutch oven on the ground. Finally, a French side dish steals the show as Roger cooks up a fresh veggie summer ratatouille prepared on an outrageous outdoor grill.
Roger Mooking is letting barbecue pork sandwiches hog the spotlight. He bites off as much as he can chew at Hoodoo Brown Barbeque in Ridgefield, Conn., where they serve a meaty masterpiece loaded with pork belly, pulled pork and shaved pork ribs. Then Roger heads to Bigmista's Barbecue and Sammich Shop in Long Beach, Calif., for succulent barbecue pork stuffed inside sweetened soft buns. At Pecan Lodge in Dallas, Roger gets a taste of The Pitmaster with brisket, pulled pork and chorizo sausages, and he finds Tex-Mex flavor in a pork burrito with fire-roasted green chile sauce at Lewis Barbecue in Charleston, S.C. Finally, Roger visits Top Hat Barbecue in Blount Springs, Ala., where they've been selling smoky pulled pork shoulder sandwiches with tangy barbecue sauce for 50 years.
Roger Mooking says goodbye to the standard grill and celebrates the most elaborate, over-the-top smokers and roasters. First, he heads just outside Death Valley to cook on a true fire-breathing barbecue pit -- an 8-foot, 800-pound metal dragon with three separate chambers. Then he lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill. They put airline food to shame with pork butts and spare ribs cooked right inside the aircraft cabin. Next, Roger visits a Frankenstein smoker in Oahu, Hawaii, that's constructed from an Air Force cargo container, computer fans and pieces of a commercial jumbo jet. Finally, he checks out a converted tool shed used for a Cajun-style whole hog roast.
It takes incredible talent and a whole lot of practice to achieve barbecue perfection, and Roger Mooking is honoring the legendary pitmasters who make some of the country's best barbecue. He gets cooking with the man who brought barbecue to Brooklyn at Hometown Bar-B-Que, cooking Jamaican jerk baby back ribs and sticky Korean ribs with a sweet and savory Asian influence. Then, Roger is off to Texas to the famous Kreuz Market to get schooled on traditions dating back to their opening in 1900. Then he heads to North Carolina's Skylight Inn, also known as Jones BBQ, to check out their traditional method of low and slow whole hog cooking with a whopping 16-hour cook time.
Where there's fire, there's smoke, and some of the most flavorful meat on the market comes straight from incredible smoking operations. Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years. Then, he surfs on to Chicago's Calumet Fisheries, an 80-year-old seafood smokehouse, to load up salmon, trout, whitefish, sable and sturgeon. Finally, Roger heads to small town Mamou, La., to a big time smokehouse called T-Boyz. Roger and T-Boy go hog wild on over 500 pounds of Cajun smoked meats that are mixed in with an unbeatable combination of red beans and rice.
One of the great wonders of the barbecue world is smoked pork shoulder. It's a big hunk of meat cooked low and slow until succulent and tender. Roger's favorite way to devour this delicious thing of beauty is in a sandwich. In Grand Rapids, Michigan Roger visits the Pit Stop, a barbecue take-out famous for their unconventional yet scrumptious sandwich called the Green Menace Wrap. Pork chili and pulled pork, cilantro cream and barbecue sauce all get wrapped up in a flour tortilla and then cooked on a griddle until golden brown and crispy. For a classic Southern-style pork sandwich, Roger visits Top Hat Barbecue in Blount Springs, Alabama. This barbecue institution has been serving their best-selling BBQ Pork Sandwich the same exact way for almost 50 years. The smoked pork is chopped, dressed with a little barbecue sauce and then piled in a bun. Top Hat Barbecue likes to keep things simple and simple can be deeply satisfying. recipes in this episode Suckerpunch Chicken Wings
The American Barbecue Belt in the South stretches from the Carolinas to Texas, and today Roger heads to the heart of it - Alabama. Roger meets award-winning Pit Master Chris Lilly at Big Bob Gibson Bar-B-Q in Decatur, a family-run restaurant serving Alabama-style 'cue for four generations. They've got pulled pork, brisket, and ribs. But Roger's there for the legendary smoked chicken that's dunked in a unique and utterly delicious white sauce. In the coastal town of Mobile, Roger meets Alabama native Bill Armbrecht, owner of The Brick Pit. This former ship captain turned his love for barbecue into a second career and has been serving old school, Alabama-style 'cue for 20 years. Locals and visitors from across the country stop in for the chicken and ribs, but the thing everyone talks about is the pulled pork which cooks for almost 30 hours in a smoker called "The Big Red." recipes in this episode Big Bob Gibson's White BBQ Sauce The Brick Pit BBQ Beans
Roger's in charming South Carolina for two spectacular low country cookouts: a traditional backyard pig pickin' and a classic oyster roast. In the seaside town of Beaufort, Roger meets Jim Gibson who has been doing pig pickin's for family and friends for the last 40 years. Roger and Jim build the outdoor pit, smoke a whole pig and then chop and serve it with the traditional side of hash and rice. It's the ultimate lowcountry backyard barbecue. Just 20 minutes south of downtown Charleston is a 14-acre peninsula called Bowen's Island and the only thing on it is a restaurant that specializes in low country cooking. The specialty here is oysters steamed over a wood fire. Roger meets Robert Barber who is the owner of the restaurant and the island, and together they build an impressive fire to cook a massive pile of local cluster oysters. recipes in this episode Bowens Island Frogmore Stew Barbecue Hash
Roger is loading up on the best brisket, pork steaks and sausages the Lone Star state has to offer. Ronnie's BBQ in Johnson City attracts locals and barbecue aficionados. Their open outdoor kitchen houses two barbecue pits, two pipe smokers and one giant burn barrel. Roger helps Pit Master Ronnie Weiershausen smoke brisket, pork steaks and sausages. Customers can order barbecue by the pound, on a plate or in a sandwich but Roger's interested in the Trash Taco. Ronnie's wife Cindy teaches Roger how they combine all three meats for this one-of-a-kind breakfast treat. At the Pecan Lodge restaurant in Dallas, dynamic duo Justin and Diane Fourton smoke some of the best barbecue in town. Roger and Justin fire up the smokers and cook brisket and pork shoulders that are seasoned with a sensational spice rub. Back at the restaurant, Roger and Diane assemble a popular sandwich called the Pit Master. It's packed with brisket, pulled pork, sausages and then topped with coleslaw, jalapenos and barbecue sauce. recipes in this episode Aunt Polly's Banana Pudding
Roger visits two chefs in Texas who created the craziest cooking contraptions and prove that everything's bigger in Texas. Chef Johnny Hernandez designed a massive grill for his restaurant El Machito in San Antonio and it takes fire and food to the extreme. Roger and Johnny skewer every meat imaginable -- chickens, pork and beef sausages, racks of ribs and whole goats. Housemade salsas and warm corn tortillas complete this carnivorous spread. Roger heads to Vintage Heart Farm in Stockdale to meet Chef John Russ who designed a 7-foot tree made out of stainless steel that can roast food over a wood fire. Roger and John fill the tree with quails and sausages for an outdoor feast. recipes in this episode Cabrito El Pastor
Roger's on the hunt for lip-smacking barbecue ribs and he found two places where the racks of meat stack up to perfection. One is in the heart of the Mississippi and the other is in New York, that's right, the Big Apple! In Hattiesburg, Mississippi, Leatha's Bar-b-cue Inn seasons their pork and beef ribs with a mysterious marinade, cooks them in an unusual upright smoker, and finishes them with a top secret barbecue sauce. Roger learns how to make these Southern-style ribs from Brian Jackson, a third generation Pit Master who continues the barbecue legacy that his grandmother Leatha created. While the American South has always been the go-to for great barbecue, cities like New York are entering the world of 'cue. At Hometown Bar-B-Que in New York, Brooklyn native Billy Durney gives his ribs an ethnic spin. The Jerk Baby Back Ribs are seasoned with the earthy, spicy flavors of Jamaica, while the Sticky Korean ribs are glossed with a sweet and savory Asian glaze, and then topped with cashews and scallions. It's a finger-licking mash-up of Texas low and slow, Jamaican Grilling and Korean-style barbecue. recipes in this episode Hometown Bar-B-Que's Jamaican Jerk Ribs and Marinade Leatha's Bar-B-Que Inn Red Potato Salad
When the sun's out and the warm breeze kicks in, it's the perfect time to fire up an outdoor feast. Roger's in Southern California for two unbelievable backyard blowouts. Roger meets Chef Ben Ford in Tarzana for a unique New England meets California-style clambake. Instead of burying their seafood feast in the ground, they use an old wine barrel as the cooking vessel for clams, mussels, Dungeness crabs, artichokes, corn, potatoes and onions. Hot rocks provide the heat source while fresh seaweed helps creates steam. In Chula Vista, Roger meets Francisco "Paco" Perez for traditional Mexican barbacoa which is whole lamb cooked in the ground, low and slow. Together they preheat an underground brick pit with a wood fire, and then season the lamb with a bright red chili marinade. The seasoned meat is covered with dried avocado and fresh maguey leaves and left to cook in the pit overnight. The next day, they serve the barbacoa with fresh corn tortillas, and different salsas for family and friends. recipes in this episode Spicy Salsa Verde Guacamole Smoked Fish Dip Torn Garlic Croutons or Crostini
Like a moth to a flame, nothing grabs Roger's attention like a raging wood-burning fire. After the flames subsides and the smoke clears, there's a spectacular feast that everyone can dive into. Roger heads to Bigmista's Barbecue & Sammich Shop where husband and wife team Neil and Phyllis Strawder spread their smoked meat love in Long Beach, California. Roger and Neil torch the smoker until it's scorching hot, and then load it up with beef briskets and pork butts. Back in the kitchen, Roger and Phyllis roll up their sleeves and build unique barbecue sandwiches. Sweet soft squishy buns are stuffed with succulent barbecue. In Door County, Wisconsin, Roger is bowled over by the area's legendary fish boil. At the Old Post Office Restaurant, Boil Master Jeremy Klaubauf cooks local white fish, potatoes and onions in a cauldron... by engulfing it in flames. recipes in this episode Old Post Office Restaurant's Lemon Bread
California's wine country is the perfect place for an outdoor cookout. The weather is gorgeous, the wine is simply divine, and the food is down-right delicious. Roger has been invited to two parties - a pig roast in Paso Robles and a surf and turf grill-out in Healdsburg. Once a year, Tablas Creek Vineyard hosts a huge party for members of their wine club. To complement the wine, they'll roast a swine. Executive Winemaker Neil Collins designed a contraption that can cook a whole pig over a wood burning fire. As a side dish, onions and sweet potatoes are cooked directly in the coals. Healdsburg is famous for their wineries, their olive oils and a historic landmark called the Dry Creek General Store. It's hard to miss it because there's a monster grill parked right out front. In the summer months, they load up the grill and prepare amazing feasts. Roger helps Chef Gia Passalacqua fills an eight foot grill with Dungeness crabs that have been rubbed with a chili pepper sauce, and they also hang legs of lambs that have been rubbed with a Mediterranean spice paste. It's a tasty surf and turf barbecue.
Roger attends the 100 year anniversary of the St. Mary Magdalene Church Picnic in Owensboro, Kentucky. Several thousand pounds of meat will cook over 100 feet of fire and smoke. Roger helps hundreds of volunteers to load and light three massive barbecue pits with wood planks, pallets and straw. Then it's all hands on deck to prep, cook, flip and mop sauce for mutton, pork butts and chickens. Thousands attend this annual fundraiser. There is even a drive-through for folks who prefer to take their 'cue to go! Holy smokes, it's an epic barbecue event that will leave everyone speechless.
Roger visits Faith's Farm in Bonfield, Illinois for an awesome feast cooked on three different fiery contraptions. Roger helps three chefs orchestrate a festive Latin and Mexican-inspired meal. A whole lamb slowly roasts on an asado cross. Boar steaks are grilled on a repurposed windmill. And pig skins are fried until puffy and crisp in a wood burning oven and stove, and then finished with a smoky Mexican chocolate glaze. It's a three-alarm fire for a three-star, farm-to-table spread.
Chef Roger Mooking is grilling steaks and chickens in California, and smoking a bounty of seafood in Illinois. High heat for meat and low smoke for seafood. Roger begins in Orangevale, Calif., to meet restaurateur and caterer Steve Dougherty who specializes in Santa Maria-style barbecue. Roger and Steve season tri-tip steaks and chickens with Cajun spices, and then line them up on the racks of a giant portable grill. In Chicago, Roger visits Calumet Fisheries, an 80-year-old seafood smokehouse where he helps fish smoker Javier Magallanes load up salmon, trout, whitefish, sable and sturgeon, and smoke them to perfection. recipes in this episode O'Connor's Chili
Chef Roger Mooking is in Puerto Rico where the weather is hot, the view is smoking and the food is a fuego! It's his first time visiting Puerto Rico and he's inviting friends along for the ride. Roger begins the eating adventure with fellow Canadian, Chef Chuck Hughes. They'll fill up on pork at La Estacion, a former gas station-turned-barbecue restaurant that's located in Fajardo. Owner and Chef Kevin Roth transformed a truck into a smoker and grill and that's the main star of his outdoor kitchen. Roger and Chuck help build and light a fire, and rub down a whole pig with spices to make lechon, a Puerto Rican specialty. Roger heads over to the other side of the island and meets local chef Tino Feliciano. Tino takes Roger to a popular roadside eatery Rancho Carbon Express. Chickens are stuffed with sofrito, rubbed with adobo and then cooked on rotisseries.
While road-tripping through Texas, Roger Mooking pulls the car over for some seriously delicious barbecue. In San Antonio, he makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire. He also gets a taste of roasted pumpkins topped with goat cheese and arugula. In Santa Fe, Texas, Roger finds another food truck with a penchant for central Texas-style 'cue with a twist. At Smokin D's BBQ Fusion, he loads up a smoker with brisket for a mac and cheese-filled quesadilla, and he also tries the specialty Smoke Dog, a beef jalapeno sausage wrapped in bacon.
Roger Mooking heads to the Lone Star State to meet a family that specializes in two fiery traditions: Texas barbecue and Mexican barbacoa. Pitmaster Adrian Davila of Davila's BBQ shows Roger their massive smoker and shares the secrets to their legendary brisket and spicy beef sausages that the locals call "hot guts." Once smoked, these two meats come together in a Texas favorite, Frito Pie. Then Adrian invites Roger to his family's ranch for traditional Mexican barbacoa. They wrap seasoned lamb in maguey leaves and cook it in the ground before firing up an Argentinean grill to toast fresh tortillas and crisp up the lamb barbacoa.
Roger Mooking visits two Southern California barbecue joints that serve smoked meat specialties on weekends only. First, he meets a husband and wife team running a pop-up restaurant called Moo's Craft Barbecue in their own backyard. He helps load their 2,000-pound smoker with Texas brisket and pork butt for tasty tacos and samples their signature side dishes, Mexican street corn and coleslaw kicked up a notch with tequila. Then Roger finds Calabasas Custom Catering in the parking lot at Jim's Fallbrook Market. He helps caterer Paul Varenchik fire up a big Santa Maria grill to cook beef tri-tip, chickens and baby back ribs, and the waiting customers complete their barbecue plates with crusty garlic bread, macaroni salad and potato salad.
Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires. In Solvang, Calif., the Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions. Roger helps fire up a meal of juicy beef ribs and grilled chickens for their weekly ranch cookout. In San Diego, Roger visits the outdoor kitchen of caterer Clyde Van Arsdall to slow-roast herb and citrus-stuffed turkeys on the spit while vegetables roast in the oven. Then it all comes together for a hearty soup that's cooked in an antique cauldron rigged above scorching hot coals.
Roger Mooking is on the hunt for the most radical barbecue rigs, and he starts at The Pit Room in Houston, Texas, where special events call for a custom-built trailer that can cook up to 600 pounds of meat. Roger helps load up six whole goats for tacos. In Napa Valley, Calif., he checks out Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef. For a side dish, fermented cabbages are hung on the grill to cook low and slow with the meat. As they wait for this feast to cook, Roger learns how to transfer a tree stump into a flaming stove for boiling potatoes that are then crisped on a hot plancha to complete this feast in the heart of wine country.
Roger Mooking visits two restaurants in the Lone Star State that turn traditional Texas-style barbecue into crafty culinary creations. In Fort Worth, he meets pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue. Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets. Then, in the kitchen, Emma and Roger build the Heimburger -- two beef patties mixed with brisket trimmings and topped with molten cheese and bacon burnt end bourbon jam. In Tomball, Roger visits one-of-a-kind spot Tejas Chocolate and Barbecue. Owners Michelle Holland and her brothers Scott and Greg Moore fire-roast cocoa beans for chocolate bars and confections and smoke beef, chicken and pork in a 3,000-pound propane tank smoker for classic Texas barbecue. The "three chocolatiers" show Roger how to make their signature mole sauce with their craft bean-to-bar chocolate.
Roger Mooking meets San Francisco-based chef Thomas McNaughton at a farm in Healdsburg, Calif., for a live-fire feast of epic proportions. They affix a whole pig to a metal cross to cook over hot coals for several hours, basted often with a mixture of butter, herbs, warm spices and citrus. The pig roast drippings fall into a potato-filled cast iron pan set over the hot coals, and whole onions and squash are nestled directly in the embers. To complete this feast, Roger and Thomas suspend chickens over a fire to roast. But these aren't just any chickens -- they're black-skinned chickens with a slightly gamier flavor. It's a fiery feast Roger won't soon forget.
When it comes to finding great barbecue, Roger Mooking knows that it's not just the small towns that dish out big flavors. He heads to Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way. Using the cooking techniques his Texas grandmother taught him, Kevin loads up his massive smoker with brisket, pork ribs and chicken to cook low and slow in oak and pecan smoke. Kevin also shares his family's 70-year-old recipe for mac and cheese with Roger. In San Antonio, another big city stepping up its barbecue game, Roger meets with Emilio and Christi Soliz, who have turned a small house into a restaurant blending Texas-style barbecue with Tex-Mex flavors. They stuff slow-smoked brisket into torta sandwiches with crema and avocado, while fall-apart pork butt is piled onto corn tortillas with cilantro and salsa.
Roger Mooking visits an old-school barbecue institution serving chopped pork in South Carolina and a popular restaurant serving Hill Country barbecue classics in Texas. First, he heads to Price's BBQ in Gilbert, South Carolina, which opened back in 1964 and is still run by the Price family. Roger helps fill a massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts to smoke low and slow over hickory and oak coals. Before the pork comes out of the pit, it gets seasoned with Price's time-honored tangy mustard-based barbecue sauce, and Roger learns how to make the family's famed barbecue hash over buttery white rice. In Coppell, Texas, Roger visits Hard Eight BBQ for classic Hill Country barbecue that includes cooking beef, chicken and pork directly over hot coals in rectangular pits. Roger helps owner Chad Decker fill up two pits with pork ribs, half chickens, briskets and jalapeno sausages.
Roger Mooking is firing up three different rigs to cook a whole hog, racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf. He meets up with pitmaster Aaron Siegel and Chef Taylor Garrigan, the culinary masterminds behind Home Team BBQ restaurant in Charleston, S.C. Roger and Taylor light up a burn barrel to make mountains of coals for the pig cooker, which will roast a whole 150-pound hog. During the cook, the hog is mopped with spicy vinegar. Roger helps Aaron smoke 30 racks of pork ribs in an offset smoker and steam clusters of locally harvested oysters in a custom rig. It's a magnificent low-country feast featuring a typical pig pickin' and a classic oyster roast.
Roger Mooking is in the Peach State visiting two self-taught pitmasters who smoke tasty Texas-style barbecue. In Atlanta, Roger hits up Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox. Roger and Jonathan load up a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna. After the meat is cooked, Justin shows Roger how to create their two signature sandwiches: the Texacutioner and the Bologna and Cheese. In Augusta, Ga., criminal investigator Chris Campbell trades his badge for a propane torch on the weekends, when he works as a caterer who serves killer barbecue at Campbell's BBQ Co. Roger and Chris fill up his custom-made mobile rig with seasoned briskets and pork butts. While the hunks of meat soak in the smoke and heat, they cook up a pot of Brunswick stew, a Georgia classic made with smoked beef, pork, chicken, vegetables and barbecue sauce.
Roger Mooking fires up two delicioso Latin-inspired feasts. In St. Augustine, Fla., Roger meets Nick Carrera, a grill master and grill maker behind Urban Asado. They roast whole lambs and vegetables on Nick's asado crosses and asado grills for an Argentinian cookout. In Smyrna, Ga., Roger hangs out with Chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he's off the clock. Roger and Andre build a rustic cinder block pit to roast a whole pig. While the meat cooks, they make empanadas by encasing shredded braised pork cheeks in a dough made from green plantains, and they shallow-fry them in a pan of oil set over a bed of hot coals.
Roger Mooking is fanning the flames of a fiery surf-and-turf extravaganza in the Sunshine State. He starts at Mrs. Peters Smokehouse, a smoked fish institution that has been thriving in Jensen Beach, Fla., since 1958. Roger and owner Tommy Lopresto fire up a giant 100-year-old oven to smoke hundreds of pounds of fish, some of which will be used in a special seafood chowder. In Loxahatchee, Fla., Roger meets husband-and-wife operators of Swank Specialty Produce, Darrin and Jodi Swank. The Swanks grow vegetables, greens, fruits and flowers and raise livestock, too. Several times a year, they host events at their farm and invite chefs and local restaurateurs to cook in their wood-fired outdoor kitchen. Roger works with local chef Dak Kerprich of Jewell Bistro to slow-roast three dozen chickens on two massive asado crosses. They also fire up a grill to cook flatbread and char a colorful blend of sweet peppers.


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Pearls International is proud to introduce our new Digital Showcase!
We have created many gorgeous custom works for our customers in the past, and now we have found a way to make it easier…and more FUN!
Our new Digital Showcase offers thousands of options for you to choose from when it comes to creating your own special piece of jewelry. You can select from unique rings, engagement sets, necklaces, bracelets, and earrings that are perfectly suited to your style. We are now even able to offer you loose diamonds and gemstones!
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Family Owned Since 1980!
Open Tues.-Sat. 8:00am-5:00pm
We appreciate your business, walk-in or make an appointment today!
Regular haircuts
Razor Fades
Flat tops
Beard trims
The Barbers has been family owned since 1980 and still are! We have been serving the comunity for 35 years and look forward to many more!! Come on down and get the touch of your local barber shop we hope to see you soon!
Barbers the can be found at Crater Lake Ave 820. The following is offered: Hair Salons. The entry is present with us since Sep 9, 2010 and was last updated on Nov 14, 2013. In Medford there are 9 other Hair Salons. An overview can be found here.


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Back to Resources
Data Security in Healthcare
In 2015, over 500 people and a combined 112 million records were compromised during 2253 healthcare data privacy breaches. A majority of the breaches were unauthorized access or disclosure, while the next three most common types of breaches were hacking, IT incidents, and theft. More than 50% of healthcare consumers said that they would completely avoid, or at least be hesitant to use, health systems that had been breached. With these alarming trends, it is no surprise that the healthcare industry has become more stringent in terms of privacy regulation, such as HIPAA, which was designed to protect communication channels and individual health data in relation to patient confidentiality. Protecting patient data, as well as the organization's reputation, extends far beyond just technology, but also requires organizations to have the right people strategies in place. Here are three key challenges that healthcare organizations face as well as recommendations to mitigate future threats.
Complete the form on the right to read the complete Brief. You will also get instant access to all of our other resources.
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View the latest Trenchless Technology tenders
Trenchless Australasia has teamed up with Australian Tenders to provide readers with information on the latest Trenchless Technology tenders.
Sewer Mains Rehabilitation Services
Issued by: Wagga Wagga City Council
Closing date: 7 November 2018
Location: New South Wales
Description: the council is seeking tenders for the provision of gravity sewer rehabilitation services through trenchless technology for a period of up to four years from 2018 to 2022. The contract comprises of a number of aspects of both council's sewer reticulation systems and is made up of the following components:
- sewer gravity mains up to and including 750 mm
- junctions sealing of all sizes
- installation of new junctions
- house service lines
- manhole/access chambers
- associated civil works (including material, labour, plant, equipment etc).
Rehabilitation of Gravity Sewerage Reticulation
Issued by: Tweed Shire Council
Closing date: 7 November 2018
Location: New South Wales
Description: This request for offer has been prepared for the purpose of engaging a suitably qualified and experienced provider to provide structure rehabilitation for 150 mm to 375 mm size gravity sewer mains within Tweed Shire Council using non-evasive technology. The package of work is for a number of lines and the total length will be in the vicinity of 8 km.
CCTV and Condition Rating of Underground Drainage Assets
Issued by: Cairns regional Council
Closing date: 12 November 2018
Location: Queensland
Description: Cairns Regional Council is requesting the services of a contractor to undertake close circuit television (CCTV) inspections and reporting for a range of underground stormwater infrastructure. The works will involve CCTV inspection/video works as well as reporting.
Underground Servicing, Lot 102 Lakes Road Subdivision
Issued by: Shire of Murray
Closing date: 13 November 2018
Location: Western Australia
Description: Tenders are invited from suitably qualified persons or businesses for the supply and installation of underground power, communications and water reticulation servicing for a subdivision development located at Lot 102 Lakes Road, North Dandalup being progressed by the Shire of Murray.
Eliwana Project – Grade Control Reverse Circulation Drilling
Issued by: FMG Solomon Pty Ltd
Closing date: 20 November 2018
Location: Western Australia
Description: expressions of interest for the Grade Control Reverse Circulation Drilling, scope to include:
- provision of labour, materials, equipment, supervision and expertise to carry out grade control reverse circulation drilling
- maintenance of drill rigs, ancillary equipment and mobilisation/demobilisation
- holes to be drilled vertically downwards or angled and generally between 20–120 m, larger depths may be required.
Horizontal Directional Drilling
Issued by: Sydney Trains
Closing date: 21 November 2018
Location: News South Wales
Description: Opportunity to construct 13 underbores and ULX's with option of extra 33 parallel underbores and 7 ULX's to deliver in July 2019. The work under this project is to construct a new combined services route (CSR) to house copper backbone cabling to replace the existing direct buried 38 pair cable between Gosford and Broadmeadow.
Irrigation Mains Replacement Program
Issued by: Lower Murray Water
Closing date: 22 November 2018
Location: Victoria
Description: Lower Murray Water is seeking tenders from experienced and competent contractors to design and construct 10 irrigation mains in the Mildura region, northwest Victoria.
Metro Tunnel – Rail Systems Alliance – Any Opportunities
Issued by: Victorian Department of Economic Development, Jobs, Transport and Resources; Transport – Metro Tunnel Project; Rail Systems Alliance
Closing date: 31 December 2018
Location: Victoria
Description: the Metro Tunnel Project will deliver two 9 km rail tunnels from South Kensington to South Yarra including five new underground stations, as part of a new Sunbury to Cranbourne/Pakenham line. Expressions of interest are requested from interested parties.
CPBJH JV – West Gate Tunnel Project – any opportunities
Issued by: John Holland Pty Ltd and CPB Contractors Pty Ltd
Closing date: 30 June 2020
Location: Victoria
Description: the West Gate Tunnel Project is a city-shaping project that will deliver a vital alternative to the West Gate Bridge. Various civil construction and tunnelling works are required for this project, including services for building a 2.8 km eastbound tunnel and a 4 km westbound tunnel under Yarraville.
Each fortnightly edition of the Trenchless Australasia e-newsletter includes a list of tenders relevant to no-dig contractors, suppliers and manufacturers.
The information is provided by Australian Tenders, which is renowned for being an Australia-wide locally owned and operated tender notification service.
Australian Tenders is also offering readers of Trenchless Australasia an extra three months on their subscription plans. Email firstname.lastname@example.com for more information.
For more tender information visit the Australian Tenders website.
If you have a tender you would like promoted in Trenchless Australasia contact Head of Editorial Nick Lovering at email@example.com


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Trojan Killer is an antimalware program that will get rid of annoying Trojans, which are their specialty but not their sole objective. Adware, bots, spyware and even keyloggers will be blocked by your database.
Like all antivirus, you have various scans to keep your computer in good condition. You can perform a deep analysis to go to the last hiding place or a quick one where you will check the most common places that seek to be affected. Everything that is detected will be eliminated, but it does not end there. There are certain harmful codes that change various settings on your computer, which fills you with ads, pop-up windows and other errors that make your PC look like it's crazy. That is why the repair tool is present, which will identify the modifications that were made without your consent and adjustments will be restored.
The databases for each type of infection are updated constantly, but not to the degree of interruption at any time. You can also choose if they should be done automatically, alert you when something is available or deactivate them.
It also includes active protection, so you can surf the Internet with peace of mind and if something tries to get to stay on your computer, the program will stop it.
It provides regular, comprehensive scans for your PC with its three diverse scan modes.
It has an advanced speed scanning system. Your PC will be effectively repaired within mere minutes.
Allows for the scanning of removable drives.
The program reacts with no delay, after becoming aware of threats and it works efficiently to prevent all attempts to harm your data.
It will effectively reinstate control of your PC.
It is powerful enough to get rid of the sneakiest malware that would be missed by other protection software, with ease.
Infections can be detected on all of the system's drives.
The software updates frequently.
It repairs changes made to your system by malicious software in your system's registry.
It has a simple and friendly user interface. Threats to your PC can be eliminated with just the click of a button.
The price is quite affordable and flexible.
You can purchase a Lifetime license if desired.
The program is usefully multilingual. It supports languages including but not limited to Spanish, English, Portuguese,
German, French, Italian, and numerous more.
Registered users have access to a 24-hour lifetime premium customer support
Also See:
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Darker Hues
Photos: RENATA KATS
with a view
There's no such thing as an Isabel Marant piece that I do not fall in love with. Same goes for this skirt! Today was more about subtle hues and a slightly metallic edge on the skirt. It's easy to wear denim or dresses all the time, but there's something about a well-fitted skirt and heels that
goes a long way and feels instantly dressy, but not over the top. And these heels are always a classic staple. (Along with virtually every shoe that Gianvito Rossi has ever created, but yeah.)
Laissez votre commentaire
Merci pour vos messages. Je les lis tous avec attention et ils me touchent beaucoup!! Je vous embrasse, xxN


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Save Extra 5% on All HT Exclusive
Order online for furniture and get a discount of extra 5% on all HT exclusive. Coupon code is also available to avail this offer. Offer is valid on products shown on the offer page.
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text: Where would you like your machine serviced?*KelownaVernonName* First Last Address* Street Address Address Line 2 City AlbertaBritish ColumbiaManitobaNew BrunswickNewfoundland and LabradorNorthwest TerritoriesNova ScotiaNunavutOntarioPrince Edward IslandQuebecSaskatchewanYukon Province Postal Code PhoneCan we text you with service updates?*YesNoEmail* I would like to receive special offers and information about new products What is the best way to get in touch?PhoneEmailTextEquipment InformationMake*Model*Service InformationService RequiredAnnual ServiceSpecific IssueService IssueDo you need your unit picked up?YesNo(At additional cost)CAPTCHA This iframe contains the logic required to handle Ajax powered Gravity Forms.


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We understand that life insurance is just one part of your big financial picture. That's why we've created a collection of articles, videos and expert insights to help you navigate life's biggest milestones with confidence. Browse the topics in this section to get started.
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With much to plan for with a new baby, saving for college is the furthest thing from your mind. Truth is, with the rising cost of college tuition it's never too soon. Consider a 529 Savings Plan.
Before your baby comes into the world, you plan. From the crib to the clothes, to bottles and everything in between, you try your best to provide them with whatever they might need to get a good start in life. But did you know that you can also begin to plan ahead for their educational needs even before your baby is born? Setting up a 529 plan for college savings is another way you can help your baby get the head start he or she deserves in life.
The 529 plan is a savings plan that is specifically designed to help families set money aside for future education expenses. The 529 is a particular favorite with parents because it comes with tax breaks and benefits that you can read more about on IRS.gov. These plans are offered by almost every state and many educational institutions, and they can be used at any qualified college, university, vocational school, or postsecondary education institution in the nation. Talk to your local bank, credit union, or financial adviser about your options.
Just because you can't set up a 529 college savings account before your baby has a Social Security number, doesn't mean you can't begin to set aside some money. For example, you could start a 529 for yourself, and then change the beneficiary at a later date. If you wait until after your baby is born to set up an account, you could be missing out on some tax benefits and growth.
If grandparents (or other relatives) are looking to contribute to your baby's education, let them know that you have a 529 set up. While savings bonds can be a good idea, politely encourage then to consider a contributing to your baby's 529 plan. You may be surprised by how many of your friends and family members will want to make a direct contribution to your baby's education.
NOTE: As of 2018, the IRS has amended the term "qualified higher education expense" to include a limited amount of annual expenses from a 529 Plan for tuition at an elementary or secondary public, private, or religious school. Source: www.irs.gov/newsroom/529-plans-questions-and-answers.
View your free life insurance quote.
See how much coverage is right for you.
All Learning Center articles are general summaries that can be used when considering your financial future at various life stages. The information presented is for educational purposes and is meant to supplement other information specific to your situation. It is not intended as investment advice and does not necessarily represent the opinion of Protective Life or its subsidiaries.
Learning Center articles may describe services and financial products not offered by Protective Life or its subsidiaries. Descriptions of financial products contained in Learning Center articles are not intended to represent those offered by Protective Life or its subsidiaries.
Neither Protective Life nor its representatives offer legal or tax advice. We encourage you to consult with your financial adviser and legal or tax adviser regarding your individual situations before making investment, social security, retirement planning, and tax‐related decisions. For information about Protective Life and its products and services, visit www.protective.com.
Companies and organizations linked from Learning Center articles have no affiliation with Protective Life or its subsidiaries.


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Here is a running list of events from organisations and people working closely with the College of Medicine, or have events which closely align with our philosophy.
We hope these will be a useful resource to expand your practice and help create more sustainable healthcare.
Elizabeth Thompson's Homeopathy Masterclass – 12 January 2019November 29, 2018
The homeopathy masterclass 'Making sense…
Bristol Homeopathic Masterclass with Janet Snowdon – Saturday 10 November 2018September 27, 2018
The Bristol Homeopathic masterclass will…


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UESI provides engineering, inspection, and survey services for all types of structures located in, near or over the water. UESI's professional engineers are qualified commercial divers able to perform in-water assessments and design cost effective repairs. Combined with our in-house marine construction capability, we are able to offer turn-key solutions that often result in significant cost savings. We have experience with a variety of structures including transportation structures, marine structures, water control structures, potable water tanks, wastewater and contaminated treatment facilities, power plant intakes, gates, and trash racks. Our services include:
- Structure inspection & evaluation
- Underwater video & photography
- Inspection by Professional Engineer-Divers
- Construction Engineering Inspection (CEI)
- Construction Management
- ROV inspection
- Tunnel and pipe penetration dive inspection
- Buried pipe ID & OD inspection and assessment
- Sonar-Enhanced inspection / survey
- Reports by Professional Engineer
- NACE, ASME, & ATM Coating inspection
- Ultrasonic testing equipment
- Facility condition surveys


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Let's Move Your Project Forward
You can't do it all by yourself. There just aren't that many hours in the day. You need someone that knows not just how to do it but who will immerse herself in your brand, your audience and your success. This is exactly the type of service I offer. I only take on clients I can give my all to and I would love for that to be you. Below are my most requested services. Feel free to reach out if you have a custom project in mind.
I help writers launch books, blogs, brands, courses and programs. No two launches are alike, because no two writers are alike. As you deal with all the business parts of the process, and balance that with the emotions of a launch, things can get a little messy. I'll come alongside you and help you deal with it all.
Rest easy knowing you're consistently present on social media, publishing brand-aligned content when your audience is most active. Whether you're just starting out on social media or preparing to level up, Tonya and her team can help you to reach your goals.
Humans crave connection. I specialize in developing connected relationships in online spaces. Custom development plans are based on your community goals and desired culture. Spend less time moderating and more time connecting.
My coaching with Tonya was one of the best things I'd done in a while. I NEEDED FOCUS as too many ideas were making my next step feel overwhelming. Tonya asked direct, thoughtful questions that helped focus in on my next steps. I appreciate that she's a thinker and gathers lots of information before making her suggestions. When she did, it was EXACTLY what I needed. She saved me so much time, energy, and cost by helping me focus on my next steps. I would recommend her as a social media coach any day of the week and
twice on Sunday.
– Jenn Buell- TedX Speaker, Writer
and Podcaster
Client Love Notes
Tonya Kubo has been a literal God-send for Next Step Coaching Services. Her strategy is growing our audience, and her implementation has taken a load off our shoulders so that we can do what we're good at—coaching! Tonya's experienced, has a tremendous work ethic and is LOVELY to work with on top of it all.
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Author and Speaker
When people ask "How do you do it all?" I am the first to admit, I don't. I have Tonya.
The list of how Tonya contributes to my ministry and business is long: simplifying processes, having a vision for my social media, connecting with my audience in meaningful ways, and being strategic not only for our growth, but out impact.
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And it's a gift.
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Contact me! I Can't wait
to hear from you!
About Tonya
I believe you can build real relationships online. You don't have to be fake, sensational or salesy. You just have to be you. That's why I help Christian communicators just like you leverage the power of social media to build community around the messages of their hearts. Intentional focus yields intentional results.
I should know.
I've been professionally and privately smitten by the power of social media to create community among strangers since 2007. I've launched and managed social media accounts on every channel for organizations and personal brands of all sizes with a focus on relationships. I'm the founder of Tonya Kubo's Secret to Thriving Online Communities, a private Facebook group for current and aspiring online community managers. Whether you're already a household name or a beginner trying to make a name for yourself, I believe you can achieve your goals just by being yourself. All you need is to be shown how.


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As enterprises execute on their 'Cloud First' strategy, it is imperative to secure sensitive Cloud assets to meet compliance, privacy and security requirements. Cloud Access Security Brokers (CASBs) or Cloud Security Gateways are emerging as a popular choice to secure Cloud assets.
Typically an enterprise's Cloud ecosystem comprises of various service providers for Productivity, Infrastructure, Software and Platform. Each of these 'as-a-service' models present significantly different security challenges that a CASB needs to circumvent.
This primer investigates some of the shortcomings of current CASB offerings and lends insight in to the guiding principles of next-generation CASB solution from Saviynt.
To prevent this, CASBs need to augment DAC with granular context-based access control (ABAC) policies. CASBs need to have deep integration with Cloud providers to gain visibility into access, permissions inheritance, escalation of privileges, changes to roles, detect creation of share links, etc.


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Maintenance Climate Installations
Periodical maintenance of climate installations is essential. These tasks often take a lot of time. AQ Group offers support in this area, both technically and in terms of hygiene. Our specialists are specifically trained for the following activities:
- cleaning the interior/exterior of air treatment units
- cleaning induction and fancoil units
- placing new filters
- removing and disposing old filters
- replacing V-belts
- aligning V-belts with the help of laser equipment
- visual checks of components such as thermal wheels, bearing, valves, etc.
- reporting on the installation condition, according to NEN-2767, if so desired
We can perform these tasks in the work clothing of the client. Interested? Feel free to contact us!


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Recent Articles
« Older: Various political videos Newer: A response to Sandy Castle's Letter to the Editor »
Vote for peace, vote for Chris Lugo for Senate
I wanted to let you know that I am running for the office of United States Senator, Tennessee under the banner of the Green Party of Tennessee. I believe that it is time for a candidate to stand up for peace and against war. I intend to be an advocate for the message of peace and for the people of Tennessee. I believe that we cannot change the way things are done until ordinary people stand up and speak truth to politics. I intend to run as a progressive candidate who will not compromise on my values. I stand for the values of ordinary working people and against the interests of corporations and those who seek to subvert the public trust.
My opponents are also well qualified in this campaign. I do not intend to run a smear campaign or engage in any form of dirty or dishonest platforming. I believe my own platform stands on its own and represents a clear distinction between my values and the values of my fellow candidates. I am ready to campaign across the state of Tennessee talking about peace. But the message of progressive politics cannot happen without your support so I am writing to you today to ask for both your personal and financial support this election season.
I am proud of my service on the board of the Nashville Peace and Justice center, as well as my continuing work as a contributing editor to the Tennessee Independent Media Center as well as my longstanding work to end the war with the Nashville Peace Coalition, without whose support I would not have considered this campaign. I am also proud of my own work with the Green Party of Tennessee as well as the work of so many others who have helped to sustain and grow this party since its inception in 1996. I understand the important public trust the Green Party has placed in me by nominating me as their candidate as well as the trust the peace community has placed in the message of my campaign.
I pledge to be an honorable candidate and to run my campaign with truthfulness and compassion, understanding that it is my mission to serve the people of Tennessee and that the best way to do this is by promoting the progressive values which the peace movement and the Green Party stand for.
I am asking for your help today. You may contribute to my campaign by sending your contributions to Chris Lugo for Senate, 9 Music Sq So #164, Nashville, TN 37203 or by visiting my web site at http://www.chris4senate.com/ and making your commitment there.
Also I would like to invite you to join the Vote for Peace listserv to keep you updated about the Chris Lugo for US Senate campaign in Tennessee.
To sign up for vote for peace go to:
Please feel free to contact me at 615-593-0304 to share your concerns or request a speaking engagement or meeting with your group or other groups and once again, thank you in advance for your support this election season.
Chris Lugo
About Chris Lugo
Chris Lugo is a peace activist who has been involved in the movement for peace and global justice for twenty years. He is currently seeking the Green Party nomination for US Senate in Tennessee.
Web Site: http://www.chris4senate.org/
TopicsChris Lugo, Green Party, National Politics, State Politics, US Senate
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SAN IGNACIO–Bert Vasquez, 32, who presently has a murder charge hanging over his head in connection with the death of a teenage girl who was abducted and killed in San Ignacio Town two years ago, appeared in the San Ignacio Magistrate's Court today to answer to misdemeanor charges based on complaints which were lodged by several underage girls from the Cayo District, who came forward and alleged that Vasquez had also tried to lure them into his vehicle back in June of 2012.
We have been reliably informed that while no reporters were allowed inside the courtroom due to the nature of the case, so far, one young girl has testified in chambers.
Vasquez, who, we are told, appeared unrepresented, was standing trial in connection with one of five "common assault" charges which were levied against him in the wake of the sensational murder of Jasmine Lowe, 13, which sent Cayo residents into a frenzy after she was abducted, killed and her decomposed body was later discovered on a feeder road off the main road in Cristo Rey, Cayo, on June 6, 2012.
After Lowe's murder, as many as thirteen young girls came forward and made formal reports at the San Ignacio Police Station stating that Vasquez offered them money to go with him in his car, but they ran from him.
Vasquez was caught after residents immediately mobilized and began looking for the suspect's car, which was later found parked in the area of Branch Mouth in Cayo.
The man in the car was identified as Vasquez, and police, in their official report on June 18, 2012, stated that when officers approached and pulled open the door, he was seen exposing himself to a 12-year old young girl who was sitting in the front seat at the time.
Vasquez was arrested and charged with aggravated assault, indecent exposure, and the kidnapping of the little girl, as well as for eleven counts of common assault, six of which were subsequently dropped.
Magistrate Narda Morgan has adjourned the case until October 28, 2014.
Vasquez was also charged for Lowe's murder, for which he will be tried separately, without a jury, in the Supreme Court, as per a recently passed law that makes provisions for a trial by a judge, without a jury.


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News and updates from Linux/Unix and FOSS world
- {PHP} PHP 7.0.13 released
- {Debian} Debian 9 drops support for powerpc
- {Security} A fake SSH server that lets everyone in and logs their activity
- {Docker} Docker in production: A history of failure
- {Editor} Buttery smooth Emacs
- {Kernel} The status of Linux kernel hardening
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Free books
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- {Updated} A Shell Primer: Master Your Linux, OS X, Unix Shell Environment
- {Updated} I love simplicity of OpenBSD. Restart networking service on OpenBSD


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Face Insert Script
Scripteen Face Insert Script is the best script available to let you setup a site similar to FACEinHOLE.com. The script allows users to put their pictures/faces into magazine covers, other photos, and special effects photos. Check out the demo today! Script Features: - Random Options on Homepage - 4 types of photos: (# in parentheses is how many options are available) * Effects (101) * Tools 6) * Magazine Covers (56) * Faces (51) - SEO Friendly URLs - Member registration system - Supports 26 languages - Built-in ad management system Admin Features: - Manage Effects, Faces, and Magazines - Manage Ads displayed on the site - Manage members - Admin Login/Logout The Package Includes: - Script PHP source code open for modifications. - Photoshop PSD file for logo. - Step by step installation guide.Visit publisher site: Face Insert Script
Listing Details
- Version:
- 3.0
- Filed in:
Scripts / PHP / Scripts & Programs / Clone Scripts
- Submitted on:
- Last Updated:
- Feb 13, 2012
- Publisher:
- Scripteen Other listings by this publisher
License & Pricing Information
- License Type:
- Commercial
- Price:
- Additional Info:
- Single Domain License
User ReviewsAdd/Edit Your Review
Displaying 1-1 out of 1 reviews
I purchased this script, and even though it says on the checkout page that some features do not work in some browsers, it does not work at all. It is either missing a ton of files or the redirect is messed up. I have had several people look at it and it would take someone $100+ to fix it. I've been working on it for 2 days without any results. I have been toying with php/mysql for 10+ years and can not get this to work.


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ONTARIO, CA – Saturday morning, LA Kings goaltender Jeff Zatkoff was injured during the morning skate. The word spread like wildfire throughout the hockey community as the Kings lost a second goaltender to a groin injury. As luck would have it, both the Kings and their AHL affiliate, the Ontario Reign, were playing at home that night. One call later and Jack Campbell was in a car on his way to LA.
Leaving recent call-up on a PTO and current feel good story, Jonah Imoo, with the starting netminder job for the Ontario Reign. To add to the storyline, the Reign needed their own back-up for Imoo, so they decided to dress their goaltending coach. In a history-making move, Jonah's father and Reign goaltending coach, Dusty, was signed to a PTO to be his back-up. It was a Disney film move that only needed a win.
The rest of the Reign didn't get the memo.
Already facing a last minute upheaval in net, the Reign also lost Justin Auger and Adrian Kempe to the stomach flu. The rest of the team played as if they were experiencing symptoms as well.
Last season the Reign were known for starting a game physically, running over teams to establish that they were going to control the ice. The Barracuda came out ready for this and willing to play the Reign's game. Ontario wasn't prepared or willing to match them. After chasing the Barracuda for much of the first ten minutes, the Reign were gifted with a power play. The power play units looked as out of sorts as ever, but Patrick Bjorkstrand, playing in his first game, managed to wring a goal out of it. After that, however, the Reign's offense disappeared. They allowed San Jose to dominate every aspect of the game, managing to only send three shots on net while San Jose tallied 11. Of those 11, one went through, tying the game.
Things did not go much better after the period break. Another goal from San Jose put the Barracuda up 2-1, and the Reign chased the game from there. Another power play goal from Bjorkstrand would tie the game, but only for three and a half minutes. San Jose tallied a power play goal of their own to make it 3-2. Brett Sutter tied the game again 13 minutes into the period, but that lasted only 1 minute when the Barracuda scored yet again to make it 4-3 despite heroics by Imoo to stop as much as he could.
Ontario managed to attempt offense in the third period and even registered some decent possession time, but it rarely translated into scoring chances. An individual effort by Andrew Crescenzi tied the game once again, then Imoo was left on his own to keep it that way.
And he did, forcing overtime once again.
In overtime, it became the Jonah Imoo show as he stopped breakaways, 2 on 1s and point blank attempts for 3:30 minutes, fully earning the love the fans began to heap on him. It was the last breakaway by San Jose, however, that ended the night with the Barracuda winning 5-4.
Impressive: While we have been extolling the virtues of Jonah Imoo, he wasn't the most impressive player for the Reign. That honor belonged to Patrick Bjorkstrand. Throughout the first two periods, he seemed the only Reign player fully invested in the game, factoring in all three of Ontario's goals. Illness gave him an opportunity to make the lineup and he made the most of his chance.
Not So Much: Ontario's play was so underwhelming that it is difficult to narrow it down to one aspect. The penalty kill is still concerning, going 3-for-5 on the night. Michael Latta had a particularly rough night, many times looking lost and turning the puck over while he tried to decide what to do with it. Finally, the Reign might want to work on puck handling this week. While San Jose can be credited with some great steals, the Reign were sloppy with the puck throughout the night.
Elsewhere in the Division: The San Antonio Rampage fell to 0-3 on the young season with a home loss to the Chicago Wolves. The Tucson Roadrunners continued their California tour with their first regulation win in Bakersfield. The loss dropped the Condors to 1-2 so far. Adin Hill got the start for the Roadrunners and had a good showing, stopping 31 of 32 shots, forcing the Condors to go 0 for 6 on the power play. The Texas Stars went south to visit the San Diego Gulls, where they were handed another loss despite scoring three goals in 5 minutes in the third period. Those three goals put them up 4-3, but the lead lasted for a minute and a half. San Diego responded with two quick goals of their own to regain the lead and win the game.
Please consider becoming a Patron as a way to say thanks and support us for what we do! https://www.patreon.com/thesinbinhockey


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Filed under: Uncategorized | Tags: 2010s, Drama, family, Worth watching
An alienated grandmother takes a poetry class, and learns a terrible secret. Melancholy and bitterly funny, the movie moves slowly and gracefully from start to finish. The emotional life of outcasts has always been a strong subject for a movie, and it works well here. Worth watching. (and it's on Netflix, so there's no excuse)
Filed under: Uncategorized | Tags: 2000s, Animals, Drama, family, France, guy pearce, Jean-Jacques Annaud
Two brother tigers in 1920s Thailand are separated when when famous hunter Guy Pearce kills one of their parents. The cubs then have various interactions with people before they are finally reunited and teach the audience that colonialism is bad. I usually hate any movie that treats animals as if they were humans. But this movie was surprisingly watchable. Guy Pearce's story is actually pretty interesting. And the resolution isn't nearly as preachy as I was dreading it would be. Very watchable.
Filed under: Uncategorized | Tags: 2000s, Barely watchable, Comedy, family, fantasy, Johnny Depp, Roald Dahl, Tim Burton
Johnny Depp invites five kids into his magical candy factory where he guides each of them to horrible sugary fates. I guess this is a fable about not being a brat and loving your family. It says so explicitly at the end, but nothing leading up to that convinced me that this is either a lesson anyone hasn't already heard nor that this movie is effectively teaching that lesson. The only thing that kept me watching was Johnny Depp who is weird and creepy and doesn't seem comfortable in his own skin. An averagely paced crowd-pleaser. Barely watchable.
Filed under: Uncategorized | Tags: 2000s, Action, adventure, brendan fraser, eric brevig, family, josh hutcherson
Brendan Fraiser is a deadbeat uncle who takes his bland nephew off to Iceland where they find a passage to… the center of the earth!!!! So much of this movie is exposition. The actors are constantly telling you exactly what is going to happen in the next scene. There's no sense of wonder or excitement and by the end, it doesn't feel like the character have really gone on a journey. Still, it's not an awful movie, it's just so boring. Barely watchable.
Filed under: Uncategorized | Tags: 1990s, adventure, bonnie hunt, family, Joe Johnston, kirsten dunst, Robin Williams
Kirsten Dunst releases Robin Williams from the jungles of Jumanji after he was trapped there for 26 years. I remember loving this movie as a kid and thinking that the special effects were amazing. Which made me more than a little hesitant to revisit the film, but I have to say, that as far as kids movies go, this one perhaps the most imaginative and genuinely interesting one I've seen. Also, I was surprised just how much the first half of the movie plays out like a horror film, they keep talking about cutting little kids up and hiding the body parts in walls…. Worth checking out.
Filed under: Uncategorized | Tags: 2000s, bruce willis, disney, emily mortimer, family, jon turtletaub, lily tomlin, Watchable
Bruce Willis is a jerk who meets a younger version of himself and learns the valuable lesson that life sucks so you should just learn to deal; Oh yeah, and being rich helps too. If you're watching this movie out of the corner of your eye, then it will probably be really entertaining, the "kid" is just fun to watch, which is pretty impressive for a 7 year old actor. If you're watching this movie with a critical eye, you'll probably be turned off by the shallowness of Bruce Willis's transformation. Watchable.
Filed under: Uncategorized | Tags: Comedy, family, nicolas cage, Worth checking out
The idea is good, even if the specific form in which it is expressed leaves something to be desired. Nicolas Cage plays a wealthy and successful executive who gets a version of the It's a Wonderful Life treatment, experiencing how different choices would have made his life different. This ain't modern art, the movie has a message. But I have no problem with that. Worth checking out.


text:
See the attached pdf file.
Note that .pdf does not include all fixture types, just generalizations (e.g. most troffers, most downlights, etc.), as there are specific conditions that will require use of different nLight products for nLight enabled fixtures (e.g. the BLT fixture uses the nIO EZ PH for most nLight enabled fixtures, but when ordered with a nES sensors, it use a nEPS 60 IO EZ).


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This bright and cheery Be Merry Reverse Applique cushion can be made in the 5x7, 6x10 or 7x12 size hoops. This is a ITH in the hoop machine embroidery design.
What is reverse applique? Reverse applique is essentially the opposite to how we do applique normally. Rather than sewing a shape or design on top of the fabric, reverse applique is cutting the shape or design from the top fabric to reveal the fabric underneath.
The cushion is made in two hoopings, the panels are joined in the hoop as well. The backing is attaching using a regular sewing machine and the final opening requires ~4-5" of hand stitching to seal shut.
Finished dimensions are approximately:
5x7 -18cmW x 23cmH (7"x 9")
6x10 -25cmW x 30cmH (10"x 12")
7x12 -30cmW x 34cmH (12"x 13.5")
Full photo instructions and directions are included with your purchase.
It is our intention to offer you the best service always and for our designs to be the highest quality.
Designs come in all formats except ART. Bernina's can use EXP. Formats pes, hus, sew, xxx, jef, vp3, vip, mit, dat, dst, exp etc. All formats are included with your purchase.
FCM and SVG files are included for the Brother Scan n cut and the Silhouette.
Instructions are included in English and German.


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Capital works as a cushion against losses and affords protection for members during times of financial trouble for the credit union. Therefore, when it comes to measuring an a credit union's financial stability, capital is essential. When looking at safety and soundness, the higher the capital, the better.
POPA scored above the national average of 15.65 points on our test to measure the adequacy of a credit union's capital, racking up 16 out of a possible 30 points.
POPA's capitalization ratio of 16.00 percent in our test puts it right in line with the average for all credit unions.
Bankrate uses this test to estimate the impact of problem assets, such as unpaid loans, on the credit union's loan loss reserves and overall capitalization.
Having a large number of these types of assets suggests a credit union could eventually have to use capital to cover losses, shrinking its equity buffer. Many of those assets are also likely to be in non-accrual status and thus aren't earning money, resulting in reduced earnings and potentially more risk of a failure in the future.
POPA scored 36 out of a possible 40 points on Bankrate's asset quality test, lower than the national average of 38.09.
A below-average ratio of troubled assets of 0.00 percent in our test was potentially indicative of superior financial strength compared to other credit unions.
A credit union's ability to earn money affects its safety and soundness. A credit union can retain its earnings, giving a boost to its capital buffer, or use them to deal with problematic loans, potentially making the credit union better able to withstand economic shocks. Losses, on the other hand, take away from a credit union's ability to do those things.
On Bankrate's earnings test, POPA scored 10 out of a possible 30, less than the national average of 10.11.
POPA had an earnings ratio of 0.00 percent in our test, higher than the average for all credit unions, suggesting that it's outperforming its peers in this area.
Bankrate.com's Safe & Sound Ratings provide a star rating system to evaluate the current financial status of financial institutions. The information gathered about banks, credit unions and thrifts is updated as set forth in the Terms of Use of Safe & Sound Ratings and Reports. The Safe & Sound Ratings information is grouped by categories of banks, thrifts and credit unions.
Bankrate.com evaluates the financial condition of institutions and assigns a one- to five-star rating for each with five stars representing the highest rating. Institutions with satisfactory performance will generally receive a rating of three or more stars. The majority of institutions fall into the three- to four-star range. An institution with an "NR" rating may be too new to rate or may have limited the publicly available information in their regulatory filings. The "NR" is not an indication of financial strength or weakness. The Safe & Sound rating is believed to be reliable, but the information is not guaranteed. In addition, events since the information was collected may have altered the institution's financial condition.


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A car horn is for two things: 1. To indicate peril, threat to life, impending death. In this instance the horn should be used in a sharp, short burst to alert adjacent vehicle(s) to the possibility of a horrible accident about to unfurl. 2. It's a rural town in Ireland and the local publican's daughter … Continue reading Beep Beep
Category: Travel
Setting off backwards, with a view to the west from my seat on the train, the sun is so bright that it hurts my eyes. A storm is forecast, it should be here by now. The weather is running late. Rabbits are frozen like ornaments in a scrap of scrubby field alongside a stream. The stream … Continue reading Journey
I wake from a long sleep to heavy rain and a stiff back. For a moment I wonder if they are related. Can my body predict the weather? Then I remember yesterday's Pilates session to which I had creakily returned after too long a break. Thank goodness - I'm not sure I want to be … Continue reading Visit
"Basically you've run away." The words slipped out, loosened by the Burns Night whisky; I called it Talisker-tongue. I immediately feared that branding her a runaway may not have been the most sensitive thing to say, but S. didn't seem to mind. On the contrary, she giggled delightedly. "Yes, I suppose you could say that, … Continue reading Runaway
To pursue whatever you set your mind to with the joy of a six year-old child: that's said to be how we should seek to live. This supposes that every six-year old child embraces all of life joyfully, which they probably don't, as personality and nature come into play. Largely, though, small children do seem … Continue reading Innocence
Avert Your Eyes
According to an Ipsos-MORI poll, a large majority of people (79%) think that there is more swearing on television now than ten years ago. And here's another poll-generated statistic: only 55% of people trust civil servants to tell the truth. I generally skim over such statistics, for, when I read claims about the pulse of … Continue reading Avert Your Eyes
There's a Hole in my Bucket
He had a coffee; I had Earl Grey. His was frothy and a bit cold, he told me; mine was too hot, so I blew on it, not that it made a whit of difference. "From England? You're walking the whole way from the North of England to Santiago?" "Yes. The one in Spain, … Continue reading There's a Hole in my Bucket
Yesterday, I was the recipient of a cheeky wink. It was lobbed to me as I was disembarking the train at York in a distracted flurry, trying hard not to forget my trail of accoutrements that, over two and a half hours, I had liberally deposited above me (on the rack), beside me (on the … Continue reading Wink
Running Out Of Time
Yesterday I had to be somewhere by 6pm. Not anywhere. Somewhere. Seated, prepared, centred. Getting to that somewhere would take me two and a half hours by train with a spare hour tucked in my back pocket. This was my unassailable, one and only, Plan A. Then the wind arrived. Yorkshire, where I happened to be, … Continue reading Running Out Of Time
And Breathe
I arrived into London's Kings Cross three hours late, running through the connecting underground passageways of the Tube network towards the Victoria line in a pool of sweat. 'Horses sweat, men perspire, ladies merely glow,' my father once taught me. Would that it were true. It was 34 degrees and I was sweating. "Sorry! So … Continue reading And Breathe


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So....I am back in the world of commuting via tubes and trains.
After years of sitting on the eternal carparks of the dreaded M25 or A406 I was so happy to givemy car (and mileage) a break when I changed jobs recently and swap it all for an oyster card.
It is so nice to sit back, take in the views, read a book etc. and let someone else take the strain!
However, as with everything, the novelty wears off after a while (!) and I couldn't help but notice there are little things that are actually quite stressful about commuting on the tube!!
I thought it would be fun to compile my Top 10 'bugbears' of London Commuting....so here goes:
1. The silent stress of standing up whilst reading a newspaper and trying to turn a page without falling spectacularly into a heap on someone...(so you just read the same paragraph over and over again until the train stops safely!!...or is that just me?!?)
2. Gazing innocently into the reflection of the dark tube windows and then 'shock-horror' locking eyes with a stranger...again and again....and again...
3. People completely forgetting where they are and getting stuck into picking their nose/teeth/ears...!
4. When standing, not being able to find enough space on the pole to hold on to and then inadvertently touching someones hand....big no no!
5. Random people just hardcore staring...(and then not turning away when you catch them!).
6. The silent battle of eyeing up spare seat opportunities...If i'm standing in front of a seat that becomes vacant am I entitled to it?....or should I offer it to the person stood in front of me who was technically here first??...ooh the dramas of seat grabbing tube etiquette!!
7. My tube line has quite a considerable amount of stations overground which is great for mobile signal (texts/emails etc.) but there's always that one person who decides it's the perfect opportunity to have a full blown telephone conversation....No, I'm sorry, unless it's urgent (someone's died for example), it can wait until you're off the tube!!
8. Eating anything more than a mint is not acceptable...
Rustling crisp packets (not to mention Cheese & Onion breath) Sandwiches/Chocolate bars and dare I say it KFC?? (have you seen how dirty the tube is? How can you bare to touch any food items before washing your hands??).
9. Anyone who attempts to make conversation with a stranger. Please respect the British culture, this is not the New York subway.... ;-)
10. And finally...reading someone else's free newspaper over their shoulder. Really please, this is just so annoying! THEY ARE FREE, GET YOUR OWN!! :-)
So do you agree with any of my observations above?! Do you have any of your own to share?
Till next time,
Love, Ivy George x


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Some retailers are offering free promotions for our Veterans
Deals for our Hero's on 11/11
Red Lobster:
Free Appetizer or dessert 11/10 & 11/11
Outback Steakhouse: Free Bloomin' Onion and Beverage
Peet's Coffee & Tea:
Free small coffee or tea
Starbucks: Free tall hot brewed coffee for you and your spouse
Krispy Kreme:
Free Red White & Blue pancakes from 7a.m-7p.m
- Sunil Sethi
Helping Families Find Homes with Great Schools in Fremont, Newark and Union City.
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Secret Garden Onesie
$209 $104.50
$699 retail
or 4 payments of $52.25 $26.13 with Info
All dresses listed are in Australian sizes. Model is wearing size 8. Model is 173cm / 81cm-Bust / 62cm-Waist / 86cm-Hips.
BUST: Fitted around the bust. Refer to the size guide for specific measurements.
WAIST: Fitted.
HIPS: Slim fit.
LENGTH: This jumpsuit is floor length and measures 156cm from shoulder to hem.
UNDERGARMENTS: As the dress is off shoulder, consider a strapless bra to eliminate visible lines.
FABRIC: Fabric has no stretch.
GREAT FOR: Narrow, Hourglass, Straight body types.
Please note that due to the differences in fabric and styles, exact measurements of each dress may be slightly different. The size guide should be used as a general indication of what size you should select.
Since sizing and cut varies between dresses and brands, please use this chart as a general guide. The sizing in this chart applies to this dress ONLY. If you need assistance selecting the proper size, please contact our friendly customer service team.
This elegant Secret Garden onesie by Thurley features a stunning embroidered semi sheer mesh crew neck bodice with black sweetheart neckline lining, shoulder cut outs and a cut out in the centre of the torso. The long column style pants fall to the floor and elongate the body. Hire this for an evening cocktail party, classy work function or race day and you're guaranteed to turn heads!
Dress this gorgeous jumpsuit up with some silver statement accessories, and a dark red lip to add a splash of colour! Try some simple black heels, and an up-do to draw attention to your shoulders and bodice detailing! For some more outfit inspiration, check out our 'Picking The Right Jumpsuit For Your Body Type' blog post!
The fastest shipping method is automatically applied at checkout to ensure your order is with you by 8pm on your requested date. Our shipping fee ranges between $10.95 - $15. This fee includes the delivery to you, and the return back to us (in a pre-paid satchel). The delivery fee only applies to full bookings. Standard Try On orders are free of shipping costs, however there is an additional fee of $15 if you wish to receive your Try On order on the same day.
Returning your rental item is very simple and free. Simply place your item in the pre-paid return bag provided by GC, and drop it at your nearest Post Office or the yellow Express Postal Box.If your rental period ends on a Sunday or a public holiday, just drop your item in the nearest yellow Express Postal Box on the return date. It will be shipped back to us in the next business day.We take care of dry-cleaning too so you don't have to worry about it.
Late returns
In the unlikely event that you returned your rental item back late, you will incur late fees.Please see FAQs for more details.
You can book up to two dresses to try on within the convenience of your home for $30. For more information on our Try On service, please visit this link.
Try On service is only available for dresses. Please note that we are unable to hold dresses for your actual event date until a booking order is placed.