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While the popularity of complex flavors in craft beers has catapulted to a new apex, light beers still rein supreme on most college campuses.Light beer is appealing to college student for three obvious reasons: they are cheap, less filling than craft beers, and are offered in large quantities (30 and 36 racks).
But which light beer is best for you?
The February 2012 edition of Consumer Reports reveals the results of a beer-tasting event that was conducted by a panel of "unnamed experts." According to Consumerreports.org the experts were asked to analyze eight-top selling regular and light beers plus two store brands.
The late December 2011 Consumer Reports sneak-peak press release states,
When it comes to choosing a beer, taste may be the most important factor to consider, but Consumer Reports tests found that consumers should also keep the following in mind:
Light beer has 20 to 50 less calories per serving due to lower carbs and slightly less alcohol, but no tested light scored high enough to be very good. Miller Lite, which had more flavor and is a little fruiter than most, was best of the bunch; Corona Light, a bitter brew with traces of tinny and sulfury off-notes was the worst.
Corona Light costs far more than the higher-rated Miller Lite; and Corona Extra costs about twice as much as three better beers – Name Tag, Big Flats and Miller High Life.
Consumer Reports tasted beer from cans, which do a better job than bottles in keeping sunlight, beer's nemesis, from getting inside. Light can react with beer within weeks or even days to create compounds similar to those a skunk uses to defend itself.
Keep in mind that the experts only analyzed ten beers (four of which are light beers), which isn't representative of the extremely saturated beer market.
The SR's Authors favorite Light Beer was Corona Light; However Joey and Jimmy's favorite was Coors Lite.
Light Beer is becoming an endangered species
Miller Lite v. Bud Lite taste test
By: Aaron Fishkin


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StartUpHire is the place to find Quality Assurance Specialist jobs. Review the list of Quality Assurance Specialist career opportunities to the left. These Quality Assurance Specialist jobs represent some of the most rewarding careers available.
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Description The Quality Assurance Specialist (QAS) will work within the Quality Assurance department to provide review of device/product records to ensure compliance to applicable federal, state, local, and accreditation standards. The QAS will audit Device Master Records (DMR),7/20/2014 Audubon, PA Save This Job
Xoom Corporation (Nasdaq: XOOM), one of the fastest growing digital money transfer companies in the world is revolutionizing the international money transfer market by providing people with an easy, convenient and cost-effective means of sending money worldwide. The Risk8/5/2014 San Francisco, CA Save This Job
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Run Rudy Run: You may have noticed a lot of nail-biting amongst establishment Republican figures in the last couple days, with the news that Indiana Governor Mitch Daniels wouldn't be running causing a bit of an "oh my god, we don't have many electable candidates here" sort of panic. But never fear, GOP, your knight in shining armor could be coming. Reports are swirling that Rudy Giuliani, seeking redemption for his disastrous 2008 campaign (record-setting for its waste and futility, as he spent over $50 million to net just one delegate), may throw his name into the ring once more. Said Rep. Peter King: "If he were to make the decision today, he would run." source
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"It won't be too long until there's a coffee roaster, brew pub, distillery and maybe a cacao artisan in every town," said Bill Owens, president of the American Distilling Institute.
That prediction is about to come true for metro Atlanta. The region has Batdorf & Bronson roasting coffee, several microbreweries and Cacao Atlanta making bean-to-bar chocolate. Soon, it will have two microdistilleries.
Craft distilleries, much like craft breweries, are on the rise. According to the ADI, there are about 240 small distilleries in the U.S. and Canada. By 2015, estimates say the number will likely jump to 400 to 450.
In Georgia, the number has more than doubled in a year. There are currently five operating craft producers with three more in the works, two of them inside the Perimeter.
Like cheese makers or bread bakers, craft spirit makers are artisan producers. Kent Cost, the president of 13th Colony Distillery in Americus, calls it "every bit as much an art as it is science."
Erik Vonk of Richland Distilling Co. near Columbus likens it to playing a musical instrument and explains that small-batch production allows crafters to "develop taste and aroma profiles more refined."
Georgia's craft distilleries buy local ingredients to distill liquors. Vonk grows sugar cane for rum. Others, such as Carlos Lovell of Ivy Mountain Distillery, are using local spring water and apples or sprouting and grinding their own corn.
They pay homage to Georgia's tradition of moonshining.
Several of Georgia's legal microdistilleries trace their roots to forbidden backwoods production. Eighty-five-year-old Lovell works from a recipe he learned as a child at his daddy's hip.
Cheryl Wood of Dawsonville Moonshine Distillery, who says she comes from "generations and generations of moonshiners," uses a 150-year-old family formula.
Georgia native Casey Teague, the manager at Mac McGee's Irish Pub in Decatur, believes white lightning helped sustain the economy during its heyday.
"Moonshine played a huge part in our history," he said. "After the Civil War and Prohibition, it saved a lot of families. It put money in pockets and food on the table, especially in the South."
Georgia's microdistilleries make moonshine whiskey along with rum, vodka and gin.
The small businesses provide a boost to the local economy. Owens, the ADI's president, emphasizes the benefit of increased tourism generated by these distilleries, which can "lead the revival of a town."
While these craft distilleries are good for the consumer and for local and state economies, their success hinges upon modifying what Vonk calls "an antiquated legal and regulatory environment surrounding making and selling spirits that dates back to Prohibition years."
Thanks to legislation spearheaded by state Rep. Rusty Kidd of Milledgeville, home to Georgia Distilling Co., it is legal for distilleries to offer the public samplings of half an ounce per person, per day.
But distribution laws prohibiting onsite sales of spirits is a major obstacle, one being addressed by Georgia Distilling Co. and Jim Harris of the soon-to-open Moonrise Distillery.
"We are trying to get the same legislation passed for distilleries as wineries," Harris said. "The Georgia Farm Winery Act permits wineries to have a tasting room and have limited onsite sales."
Without onsite sales, Harris says, "it will be the downfall of most Georgia distilleries. … We won't be able to make it."
In addition to legislative challenges, craft distilleries, like any artisan producer of foods, must educate consumers on the value of handmade, locally sourced products.
"If a person has been drinking Jack Daniel's all their life, it may take a lot to persuade them," said Carlene Holder of Ivy Mountain Distillery. "We'll do it. One taste and they are convinced."
Georgia microdistilleries:
When 13th Colony started in 2009, it was the only "legal" craft distiller in the state. It now produces two varieties of vodka, Southern gin and Southern corn whiskey made in a custom-made 300-gallon still. No tours are currently offered. 305 N. Dudley St., Americus.
Dawsonville Moonshine Distillery
Operating in the "moonshine capital of the world," Dawsonville Moonshine makes what it calls true unaged Georgia corn whiskey. This company, which launched in late November, uses a custom-made 250-gallon copper pot still for production. Tours and tastings are offered noon to 4 p.m. Saturdays and Sundays. 415 Ga. 53 E., Dawsonville.
This company, started by Bill Mauldin and Shawn Hall, who refer to themselves as "two wandering moonshiners," produces moonshine, vodka, sour mash, rye whiskey, corn whiskey, and apple and peach brandies. It uses Georgia-made stills ranging in size from 50 to 1,100 gallons. Look for tours of their facility to be offered early in 2013. 121 Blandy Way, Milledgeville.
Opening Ivy Mountain allowed master distiller Carlos Lovell the opportunity to return to his family tradition of distilling legally. The company, which launched in June, produces sour mash spirits, aged sour mash whiskey, apple brandy and peach brandy. The distillery plans to offer tours beginning in the spring. 1896 Dick's Hill Parkway, Mount Airy.
Richland Distilling Co. produces a single product: rum. The all-natural rum is produced daily in small batches using a copper pot still and a recipe that has been in development for more than 15 years. The company offers tours five days a week and will accommodate groups or offer a rum-making workshop upon request. 333 Broad St., Richland.
Note: Products by all of these producers are available at Mac McGee's Irish Pub in Decatur.
Distilleries coming soon:
Independent Distilling Co.
This craft distillery company run by Michael Anderson and Thomas Williams has signed a lease on a property in Decatur, where it plans to open next fall. The company will produce very small batches of whiskey, seasonal brandies and grappa using a 60-gallon still.
This new distillery, opening in January, will produce barrel-aged all-grain whiskey, moonshine and a selection of brandies, including apple, peach and blackberry. The distillery will use what it calls "old-fashioned Appalachian-style stills." Moonrise plans to begin offering tours soon after opening. 31 Webb Road, Clayton.
This intown distillery expects to be up and running within three to five months and hopes to have product on the shelves by September. It will focus on vodka and gin. 487 Edgewood Ave., Atlanta.
–by Jenny Turknett, Food and More blog
December 28th, 2012
2:11 pm
Hopefully the laws can be amended to help these prosper.
December 28th, 2012
2:41 pm
I think this kind of development is great for all of the communities and people involved. Keeping alive traditions and beginning new ones. Shout out to Red Hare Brewery in Marietta.
December 28th, 2012
2:52 pm
I definitely think the more the merrier when it comes to hand crafted alcohol; whether it be spirits or beer. Shout out to Burnt Hickory Brewery in Kennesaw!
December 28th, 2012
2:59 pm
I think this is a shame. With all the drung drivers out there why do Georiga need more places to make booze? Why doesnt Gov Deal do sometiong about this?
December 28th, 2012
3:11 pm
[...] Georgia's microdistilleries growing in number [...]
December 29th, 2012
10:30 am
Gwinnett Mom: please stay home, locked inside padded walls with no TV or radio. Maybe even a hermetically sealed bubble to avoid germs. The world is just too dangerous for you and your children. Oh, no books, either, they might get dangerous ideas by reading.
December 29th, 2012
12:19 pm
Ironically, many of the Kentucky distilleries are in dry counties and Jack Daniels tells you in their ads that they can't offer you a drink on their tours for the same reason.
But most of the great distilled spirits (whiskey, brandy, rum) require long barrel times and you just can't open a distillery and have these products ready to sell.
All this makes me wonder about the economic viability of the micro-distillery. Usually small distilleries in Scotland supply the larger ones for making blends, but now they do sell their products as single-malts. Seems that these locals might do well to make similar products that could come together in blends. And remember that the bible belt isn't too keen on liquor. Remember what it took to get Sunday sales in Georgia after decades?
December 31st, 2012
10:04 am
Are any of these available in stores locally?
And what is a drung driver?
December 31st, 2012
11:42 am
@hobo – Note that these distilleries are making moonshine, so no aging required. Just conjecture, but I'd imagine the recent surge in interest in moonshine has opened the doors for those wanting to start a distillery, as the corn liquor can help pay the bills until some of barrel aged products are ready for consumption…
January 1st, 2013
8:12 am
The majority of folks who prefer micro- and small batch versus getting hammered at Tin Lizzy's are for the most part responsible people who will take it home and have a drink from time to time. Nathan is not going to do anything since this is no different than any other business trying to make a buck. If we all take responsibility for ourselves versus trying to push our values on others, we might be alright!
Now relax, have a drink and watch some football! Happy New Year!
January 2nd, 2013
3:37 pm
With some legislative changes, I agree that this may be huge…I missed this article on the day it came out, but I'd like to learn how to distill spirits myself..any suggestions?


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ST. FRANCIS, WI (WSAU) It's Day-Three of the Milwaukee Bucks' training camp – and coach Scott Skiles is testing out candidates to start at the small forward spot. Carlos Delfino mainly filled that role the past couple years, but he's no longer with the team. Luc Richard Mbah a Moute has also started at small forward – but he's recovering from knee surgery, and he won't be ready to play until sometime after the regular season begins.
For now, Skiles is considering a rotation that includes second-year pro Tobias Harris, veteran Mike Dunleavy, and 31-year-old Marquis Daniels – who signed with the Bucks last month after playing three seasons in Boston.
Dunleavy is a solid shooter, and Skiles says he'd like to use him off the bench. Harris said his main goal at training camp is to win a starting job. He also wanted to make a good impression a year ago, in his first training camp as a rookie – but Harris missed almost the entire camp with a blood disorder. And he was hospitalized for a short time after he got dehydrated.
Skiles said Harris did a lot of work this summer. Harris says he must keep improving on defense, and get better with his jump shot.


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The Napsterfication of Learning
29 Comments
April 14, 2011
I've recently enjoyed the honour of being invited to present keynote talks at conferences in the UK and US. I rarely give talks at my own events so it's great to have the opportunity to attend and speak at others.
My general topic has been "Disruption, Innovation and Learning" that being the theme for LWF during 2011 and usually why I've been invited. However I like to customise my talks to the audience whom I'm addressing and the general themes of the events themselves plus I don't like giving the same talk twice.
Will you choose the red pill or the blue pill?
The events I've attended have been well organised and well attended with interesting and many inspiring delegates so my comments here are not intended as a critique but a general observation about the teaching profession and our existing formal establishments for learning. Each event has, by their nature, attracted progressive educational thinkers, practitioners and innovators with a keen interest in deploying the kind of technologies that many young people are already using as opposed to the kind of bone-headed technology that has been forced upon many learners by less enlightened practitioners.
However, what has become clear to me during the events I have participated in as a speaker as well as the events I have hosted is that whilst the discussions are around potentially disruptive technologies such as mobile, video games and social media the real impact of these technologies, like an elephant dancing on the table, is rarely considered.
Common themes emerge such as how we might integrate these technologies into the classroom or within existing teaching practice rather than how these technologies might genuinely change or disrupt the way we teach and learn.
So are we to go through another cycle of missed opportunity as a result of trying to fit the 21st century into the 19th?
Are we really going to carry on talking about how we might use clunky learning platforms on mobile and gaming devices? How we might integrate iPads with Interactive White Boards? How the over-priced and over-maintained LMS might integrate with gaming platforms? How we might apply gaming mechanics to tired educational software? How we might enable the teacher with admin rights or other controls on a learners personal device?
I could go on ad-nausea here but I think you get my point.
compare and contrast
There's been an on-going industrial-institutional complex at play here for at least the past 30 years that has ensured the continued irrelevance of technology to learning in the formal setting which has been a gift to those in government who would like to opt our learners out of the 21st century and return to back to basic teaching practice. This would be fine of course if our learners where joining a back to basics, 1950's world after they leave their formal education.
You know what I'm talking about here, technology designed to replicate and support existing teaching practices and formal learning environments which quite frankly haven't changed a great deal since the mid-20th century. As I've oft said the problem with this approach is that we get the same, often mediocre, results only quicker.
What do young people say?
When I retired the Handheld Learning Conference after 5 years at the height of its growth and success (2,000 international delegates) it was because I believed that the argument had been won. I just couldn't see the point of more navel-gazing about devices. There could no longer be a question about the value of the connected learner who had near permanent access to learning via their mobile device.
Or could there?
Naively I didn't count on the legion of practitioners or IT job-worths who were still thinking in the context of the mobile or tablet device as a laptop replacement and set about retro-fitting these modern marvels with the same garbage that didn't work very well even on laptops. They must have missed the memo about the shift in computing that has left the desktop PC all but dead and the laptop on death-row.
So my question is what will happen when every learner has their own iPad like device, permanently connected to the internet without filtering and other controls?
What disruption might this enable?
So the analogy or even challenge that I make is what would the Napster of learning look like?
I'm referring to the original Napster that Shawn Fanning introduced in 1999 that despite being illegal changed the music industry and the way we access music forever. I'd venture to say that without this ingenious act of piracy the iPhone and iPad that we know today would not exist. As Matt Mason opined "piracy drives innovation" and as Stephen Heppell has said "technology + people, breaks cartels".
Napster to my mind was a text book example of this.
The enabling technology for this disruption was the Internet and affordable, readily available computing that sent shock waves through the industry paving the way for legal platforms such as iTunes.
Napster effectively disintermediated our access to music, it took out the middle men, bypassed the record labels, the record retailers and connected the listeners directly to the music. It also meant that many artists, the creators of the music, didn't get paid and even today it is estimated that 95% of all music downloads are illegal. However the savvy artists and labels who embraced the disruption used file sharing technology to launch themselves and shifted their revenue streams to live performances.
Interestingly Napster and illegal file-sharing didn't damage the independent record labels who were innovating as much as the majors who were largely innovation-free and relied on re-releasing proven artists and old recordings in new formats.
I think we can draw some interesting parallels here to what is already happening in the world of learning.
Understanding who the client is here is easy. But who or what are the middle-men? Who are the cartels? Who are the artists and who are the new artists that will embrace this inevitable disruption? How will they get paid?
And what of the physical school or university building?
I'd love to hear your thoughts!
Addendum added August 17th 2011 – Video of talk given at the Edinburgh Interactive Festival 2011
[showhide type="references" more_text="Show References (15)" less_text="Hide References" hidden="yes"]
A recent post by Learning Without Frontiers front man Graham Brown-Martin rightly calls for the need to escape from the present trap of automating 19th Century education and use the new ways of doing things that emerging technologies provide to develop a totally different system, fit for the 21st Century.
Response: Response to 'The Napsterfication of Learning' by @grahambm – Developing the MP3 of learningSo taking into account the original article what could we possible learn from Napster and how could this apply to education? I am aware that what I am about to offer is a highly simplified view of what Napster was and also possible future outcomes in education applying some of the lessons from Napster however as a thought exercise this is still valuable.
Response: What can education learn from Napster?What we should learn from Napster is that showing a way that is taken up by many will force changes. The way of doing like Napster is to let go of restrictions and let teachers play with the possibilities they see within their own field. That is to challenge the curriculum and show that their students are doing excellent anyway.
Response: Nice video shame about the songAs always, it's not how kids learn that's the problem, it's what we currently want them to learn? That's what worries me about the Khan Academy – it's using new technology to deliver old learning.
Related: OpenStudyMake the world your study group
Related: iPad – a game changer for learning?The Apple iPad ushers in a new era of computing that leaves the world of offices behind, a profound paradigm shift that is difficult to appreciate until one has had the opportunity to live, play, work and learn with one
As much as I believed in the certainty of this change happening, I did not fully comprehend the implications of this change until I listened to Graham Brown-Martin, founder of Learning Without Frontiers and organizer-in-chief of the Handheld Learning conference in London.
Related: LinkedIn DiscussionFurther discussion about this blog post in the LWF LinkedIn Group
Most kids have a "bottom-up" expectation of curating their own information and creating something with it. The barriers to producing content (music, art, books, etc) have all but disappeared.
Related: I'm a CheaterThese tiny, yet powerful "pocketable computers" provide us with a wide array of possibilities, which, if used cleverly, can obviously contribute to more dynamic, authentic learning scenarios. This presupposes a willingness to challenge existing structures, though. If we just cram smartphones in the classroom in support of current practice, little will be achieved.
Put simply, if you're in the business of making discrete hardware for the classroom you are in very serious trouble. Your business is about to be replaced by a $5 download from the App Store and the rest of your company's existence will be about trying to sell a refresh to your existing installed base. That is, selling to what's left of your installed base that hasn't moved to iOS devices – and that remaining part of your base will be the part with the least money to throw around.
Pupils at primary schools who use educational apps on smart-phones and tablets are performing better in their lessons, a new report showed has revealed.
Related: Say goodbye to textbooks in schools?The iSchool initiative is hoping to spur a digital movement that could revolutionize the American education system.
Related: Where is YOUR classroomSo… if I can recognize that my own classroom is mobile, why am I still demanding that my students come and sit in a room to learn? Isn't it time that educators start discussing how mobile learning devices can really change the educational experience for our students?
This entry was posted in Blog, disruption, Game Based Learning, Handheld Learning, learning, Mobile, publishing, teaching, Technology. Bookmark the permalink.


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Freeman remembered as "cornerstone" of Blaine business
Published on Thu, Apr 29, 2010
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For many who live in Blaine, there is a good chance their home or property was, at one time, sold by Doug Freeman.
Freeman, founder of Doug Freeman Real Estate passed away on April 20 after battling Alzheimer's disease.
His family recalls Freeman as a natural born salesman, master story teller and "cornerstone of the Blaine business community," where he sold hundreds of homes.
Previously, Doug worked at Standard Stations (now Hill's Chevron) for several years before and after military service in the Korean War from 1951 to 1953. He was a heavy equipment operator in Korea, assisting in building a major airstrip in the Korean mountains.
Freeman was the son of Icelandic parents Chris and Bena Freeman and he lived all 80 years of his life in Blaine. He married in 1954 to Ardis Rozehnal and soon had six children.
Being the 10th child and youngest son, he grew up during the Great Depression, doing his part on the farm, milking cows, clearing property and planting and harvesting food from the garden.
Family say he enjoyed singing, and listening to the radio and the simple pleasures of life. He attended school in Birch Bay and Blaine, where an entire grade of students were placed in one row and the next grade or two in the same classroom.
After graduating in 1947, Doug took over the family homestead farm and raised beef cattle for many years.
It was on the farm that he developed a love of operating bulldozers, tractors and cutting wood. John Deere tractors were his favorite – especially his fully restored 1953 model 40.
He was heavily involved in the American Legion post 86 for over 20 years, often driving veterans to the VA hospital in Seattle. As the service officer he supplied hundreds of veterans with wheel chairs, hospital beds and crutches. He was also a founding member of Northwood Alliance Church.


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Vermont House advances pension forfeitureFebruary 16,2013MONTPELIER The Vermont House has advanced a proposal to block public employees convicted of certain crimes from collecting their full pensions.
The bill would allow a court to order the forfeiture of state or municipal employee or teacher pensions if a former employee is convicted of fraud or embezzlement.
Gov. Peter Shumlin made the proposal following revelations last year that a long-time Vermont State Police employee, Sgt. James Deeghan, had been padding his overtime reports.
Deeghan recently pleaded guilty and faces up to two years in prison and the repayment of more than $200,000 from his pension over six years.
Pensions typically are based on a persons last three years of income. The legislation would guard against pensions being paid out when that income was improperly inflated.MORE IN This Just InThe Associated Press Full StoryThe Associated Press Full StoryStaff Report Full Story
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|Flowers for Algernon,
by Keyes, Daniel.
Basis for the movie "Charly." posted Feb 16, 2013 at 4:55PM
|The once and future king.
by White, T. H. 1906-1964.
Basis for the movie "Camelot." posted Feb 15, 2013 at 4:53PM
|Heart of darkness
by Conrad, Joseph
Basis for the movie "Apocalypse Now." posted Feb 14, 2013 at 2:36PM
|The wettest county in the world : a novel based on a true story
by Bondurant, Matt, 1971-
Basis for the movie "Lawless." posted Jan 5, 2013 at 5:26PM


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This great custom product in black from our department Women and T-Shirt category can be printed just for you in the size and style you like. The design rainbow dance was created by Anonym and uploaded to Spreadshirt for you to have printed on a T-Shirt. Next to a host of other great customized designs, you can find this rainbow dance design in Spreadshirt's Miscellaneous category. If you are interested in topics like Fun or Hip Hop, then you'll love rainbow dance designs by Anonym. Spreadshirt also offers a huge selection of custom t-shirts, hoodies and accessories for the category Miscellaneous as well as top Jazz clothing. Anonym's designs have already impressed many of our customers, so we are sure that we've got right stuff for you! Spreadshirt is your destination for great designs of all kinds – whether it's Fun, Hip Hop or Jazz. We are sure that you will find something nice in our shop, there are many amazing custom Miscellaneous t-shirts, hoodies, or accessories for you to find!Tags: Design ID: 11666647
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Seven perfectly legal ways to get Windows 7 cheap (or even free)
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A new tech trial drama on the way? A new federal court turn-of-events could pave the way.
FCC gives another green light for nationwide Text-to-911 support
The FCC didn't provide an estimate as to how many lives have been saved by the extra resource, but the agency did highlight the potential and benefits for consumers who are deaf, hard of hearing, or speech disabled.
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Vine Street Cafe
- Address:
41 South Ferry Road
Shelter Island, NY 11964Neighborhood:
Shelter Island
- Cuisine:
AmericanPrice: $50 and over
Vine Street Cafe
- Dining Style: Casual Dining
- Website: http://www.vinestreetcafe.com/
- Phone: 6317493210x
- Hours of Operation:
Sun: 5pm - 9pm
Mon: 5pm - 9pm
Thurs: 5pm - 9pm
Fri: 5pm - 10pm
Sat: 5pm - 11pm
- Payment Options: AMEX,MasterCard,Visa
- Cuisine: American, Fusion / Eclectic
- Executive Chef: Terry Harwood

Executive Pastry Chef: Lisa Murphy Harwood
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Beer, Full Bar, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Takeout, Wine
A word from Vine Street Cafe
Chef/Owners Lisa & Terry Harwood opened Vine Street Cafe in 2003. Located on South Ferry Road, just 1.5 miles from the South Ferry. Chef Terry works with area farmers, fishermen & vineyards and features their natural bounty on his seasonal menus. We make everything in house and Lisa's desserts, ice creams and fruit crisps are no exception. Recently, we opened a small market behind the restaurant. This is where you pick up take-out orders while stocking your home pantry. Specialty catering is available along with ready fresh meals such as meatballs, chicken salad, bread, smoked ribs, BBQ Sauce and a selection of artisan pastas. Reservations are highly recommended year round.Continued
Foodspotting photosSee all photos
Vine Street Cafe reviews from OpenTable diners
97 reviews since June 4, 2014
- Food4.3Service4
- Ambiance4.1Noise LevelModerate
fit for foodies (65)neighborhood gem (40)special occasion (38)romantic (35)great for outdoor dining (31)hot spot (23)notable wine list (20)good for groups (17)kid-friendly (13)vibrant bar scene (10)great for lunch (3)late-night find (2)great for brunch (1)scenic view (1)Show More
- Another great experience at Vine StdumboVIPDined on 9/27/2014We are only able to go to Vine Street about once a year, but it never disappoints. Once again the food was superb, the ambiance great and the service perfect.Special Features:I would recommend this to a friend.
- Great food, great nightIslanderVIPDined on 9/20/2014Had dinner last Saturday night to celebrate our anniversary. Not our first visit. Food is always great and service is friendly and professional. One of our favorite restaurants!Special Features:
- Terribly overpriced for so-so foodDiscoveringnyVIPDined on 9/18/2014The food was ok..not great (breaded veal? "Fried" chicken?), servings too large and prices ridiculous. Had to ask for lemon for the water 3 times before we got it. The bread was good.Special Features:
- Lily1Dined on 9/6/2014The service was excellent and the bolognese pasta was amazing as well as the duck confit. Although the portions were large we did share a dessert which was amazing as well. I would recommend this restaurant to a friend and planning to go back.Special Features:I would recommend this to a friend.
- Delightful setting + fresh foodsDebbaxVIPDined on 9/4/2014Loved the setting.....hope to return soon. All dishes were flavor able,well prepared,beautiful presentation- and not pretentious . Honest dining worth experiencing. As we were a party of 5, we sampled many dishes -none disappointed at all.Special Features:
- CharmingTM14Dined on 8/31/2014Great food, good service and a friendly place, Vine St hit the mark on a number of levels.Special Features:I would recommend this to a friend.
- Speedy serviceBarryDined on 8/30/2014Everything was good except for the service which was really rushed, even with the restaurant half full. My mussels were terrific my fries wonderfulSpecial Features:I would recommend this to a friend.
- OpenTable Diner Since 2009VIPDined on 8/28/2014Always a wonderful time. Food was fantastic and service perfect.Special Features:I would recommend this to a friend.
- a bit disapointeddisapointedVIPDined on 8/27/2014I have been going to vine street once a summer since the year it open in 2003 (i think). every year i look foward to having dinner there and this Summer was no different. The place is still beautiful and the service was wonderful but i sadly must admit that the food was disapointing - i had the miso salmon which i get every year & it was overdrenched in miso paste & the spinach i ordered, was soggy and over cooked - my wife had the curry chicken and it was the same situation, slopped on sauce. the homemade organic ice cream was like ices and not creamy and the pinot noir by the glass was just average. The prices went up significantly as well. I am still going back in 2015, maybe in off season when the chef is relaxed!Special Features:I would recommend this to a friend.
- Very Good but needed more staffHeathcliffVIPDined on 8/25/2014Usually it's a seamless experience but perhaps because it's a busy holiday/ vacation week and college kids have returned to school, they were clearly understaffed and we waited a long time for drinks and food.Special Features:I would recommend this to a friend.
- MediocreWillDined on 8/24/2014Previously, The food, atmosphere, and service were excellent. This time, the service was bad. We waited for water after we were seated, our dinner sides were not brought out until we were almost done with the entree. Way too expensive for mediocre
- Somewhat overratedOpenTable Diner Since 2008VIPDined on 8/23/2014We dined here while on Shelter Island- we were told we "had to!" it was "the best!". Overrated. Might be the fault of all the hype raising our expectations, and the waiter's insistence that "everything is so good here, you can't go wrong" which encouraged us to not ask too many questions and to order "interesting" things instead of standards. The appetizers/salads were either uninspired (tomato/feta salad) or bad (scallop ceviche- scallops were tiny and "soapy"). The mains were very good - duck confit and funghi pasta - but not at the price. Would have preferred an understated gem to this overrated "hot spot".
- Shelter island gemOpenTable Diner Since 2011Dined on 8/15/2014Vine street is great and we have been coming here for years - this past visit I felt like I was in the kids section - just because families come we all don't need to put together - at the prices we would enjoy other parts of the restaurant -Special Features:I would recommend this to a friend.
- Fun spot for an excellent dinnerOpenTable Diner Since 2008Dined on 8/10/2014We frequent Vine Street and always enjoy the experience. It is very "Shelter Island". Low key but fun with great food.Special Features:
- Price Fix issueCarlMDined on 8/6/2014My group of 4 was visiting shelter Island and we wanted to return to Vine St. Cafe. I checked their web site and saw they offered a $39 price fix option from 5-6pm. I made a reservation for 6pm. When we were seated we were not given the Price Fix menus. When I asked for it I was told it ended at 5:45pm. I wondered if I read it wrong on their web site. As I was checking it on my phone the hostess came to our table with the Price Fix menu and with an attitude told us we had to be seated by 5:45 for Price fix but she would make a one time exception for us. Printed on the price Fix menu it states it is available 5 to 6pm. All the food and service was great. Even with Price Fix our check for 4 was $280. May not return due to snooty attitude.Special Features:I would recommend this to a friend.
- Love the BouillabaisseSesherDined on 8/4/2014Every year when I plan our summer vacation to Shelter Island, we always make sure we are here over a Monday. We so enjoy the Bouillabaisse. The other meals at the table were equally delicious. Steak and chicken. The house salad is a bit weak, especially for $11. Otherwise, Kevin our server was very attentive. The drinks were excellent too. We will always stop by on a Monday whenever we are on the Island!Special Features:
- Monday bouillabaisse is a treat.FoodiesDined on 8/4/2014Made a point to go for this special on Monday night. Restaurant was packed...always a good sign. Worth the trip... Bouillabaisse was fantastic. Hubby had stripped bass which is his favorite fish, he thought it was just ok.great wine list. Pretty place that we have seen grow from a one room cafe to a full fledged indoor outdoor elegant destination. Worth the yearly.Special Features:I would recommend this to a friend.
- Vacation FunmemnightDined on 8/1/2014They took care of us here. Great experience. We had a 9pm reservation, so it wasn't such a crazy time for the staff. Winding down of the end of the night.Special Features:I would recommend this to a friend.
- Great food, excellent serviceOpenTable Diner Since 2014Dined on 7/31/2014We enjoyed a fantastic dinner at Vine Street Cafe! After booking our reservation online, we promptly received a call from the hostess to confirm. Upon arrival, we were welcomed warmly, and then decided to sit at the bar for a drink before dinner. Cocktails at the bar were great - perfectly shaken. Our server made some fantastic recommendations, highlighting the outstanding local produce. We tried the squash blossoms stuffed with a local goat cheese - incredible. For our entrees, we shared the seared prawns and a grilled strip steak - both were really delicious. We both enjoyed fantastic local wines with dinner. For dessert, we tried the chef's cheese plate, which was simply outstanding - a really nice alternative to a conventional dessert.Special Features:I would recommend this to a friend.
- DisappointedPupsterDined on 7/30/2014Food was good, but too expensive for what we had. Servicers very knowledgeable and patient. Limited menu. Looked pretty at night, but not during daylight. Rustic outside not inviting in daylight. Crowded and noisy after 7pm Would not go back.Special Features:I would recommend this to a friend.
- OutstandingMarsy83Dined on 7/25/2014My husband and I heard wonderful things about Vine Street and we just had the opportunity to make it to Shelter Island last week. Everything we heard it's true! The food is great, they have options for everyone (if you are a picky eater) The place is so beautiful and cozy. And the Service is good. Definitely coming back, I can't wait to try everything on the menu!Special Features:
- DisappointingFrankVIPDined on 7/20/2014As residents of Shelter Island, Vine Street has been our "go to" spot for a special evening. Despite the high prices both food and service were disappointing. If you are going to charge $50 for a filet, you should have the ability to prepare it. I requested medium rare and it was raw in the center. After going back for a second cooking the center was still very rare. The pasta was overcooked. Patron Silver tequila was not available and the suggested replacement was positively undrinkable. This despite another very good tequila available that we actually enjoyed. And no apologies from the management. Sadly, we, the entire clan have crossed this one off of our list.Special Features:
- Great food.Nice place.Bad service.lik2etoutDined on 7/17/2014I usually do not complain about restaurants, but since it was my anniversary and I had heard great things about the Vine Street Café, I had high expectations. While the food and ambience lived up to its reputation, the service didn't and I was disappointed. At least 4-5 wait staff were moving around our outside seating area and yet none of them could coordinate simple service. I'm not sure if regulars and recognizable people received good service and people not falling into either of those characters did not, but that should never happen in a restaurant, especially a seasonal hot spot like this which can as quickly fall out of favor, as in!Special Features:
- A Great Find on Shelter IslandGlobalphileVIPDined on 7/16/2014I had a great dinner on Shelter with a perfect 3 course prix fixe menu. The service was great and the decor is really perfect for the setting. I highly recommend it!!Special Features:
- Rustic chicOpenTable Diner Since 2008Dined on 7/13/2014The menu and food are excellent. Atmosphere is rustic chic. It is just a delight to be there on wonderful Shelter Island. Highly recommend.Special Features:
- A go to restaurantLisaDined on 7/13/2014I have never ever been disappointed by this restaurant, it is first class. I go year after year and never in any way do I ever feel as if they enjoyed their success and were now living off that-service, food, location and I must say the cleanliness of the place is so ATTRACTIVE.Special Features:
- Great as alwaysGordonDined on 7/11/2014Reliably great food and service. Possibly the best restaurant on the island.Special Features:
- superbrlange2499Dined on 7/9/2014Expensive but worth every penny. The steaks are served precisely as ordered. Delicious.Special Features:I would recommend this to a friend.
- The dishes was soo AmazingGigiDined on 7/7/2014I got the seafood pasta .. Best if I Had so far .. Best east coast oysters .. Calamari salad omg Amazing..Oh wait till you get your bread.. Homemade hot crispy French bread.. The wine was divine..loved the decor .. Kinda contemp rustic .. Must go too placeSpecial Features:I would recommend this to a friend.
- Never fails!LIteacherVIPDined on 7/5/2014Another delicious meal with wonderful service! The Saturday night duck confit special is something to write home about. The staff is uniformly friendly and attentive, and sundown over Shelter Island makes the location even more beautiful.Special Features:
- Unwelcome to Vine StCivilityCountsVIPDined on 7/4/2014We arrived 1/2 early for a recent Saturday night 8 pm reservation, expecting to have to wait. We did. At 8, I approached the front desk and asked how it was coming with our table. The hostess sneered "Mr. x, it's 8:02". We were seated 10 mns later. The food was good, but not great. I have eaten there many times - not many choices on Shelter Island. Overall, Vine St remains a restaurant undone by the front of the house. It's about as gracious a welcome as a pig at a wedding.Special Features:
- Lovely spot for dinnerNofoFoodieDined on 7/4/2014Popular dinner choice for summer groups and couples. Very nice menu, all local ingredients, friendly service. Perfect place to bring out of town guests.Special Features:I would recommend this to a friend.
- Not what I expectedLimuloidDined on 7/1/2014I had heard very good things about this resturaunt and was disappointed by my experience. The food was good. My steak tasty. My fries were cold. Service was friendly when they got to you, but for the price level I expected more basic service - no water, we wanted a second round of drinks and no one came by until basically we were done with ou meal. We had gone to 18 Bay resturaunt the night before - food was great, perfect service - I would go back there, but not vine st.
- I'm the exceptionPickVIPDined on 7/1/2014Most of my friends think this place is great. I find it a very limited menu and very expensive... but guess that's just me.
- Fire the manager, keep the chef!RuthVIPDined on 6/30/2014Service was nonexistent. We waited 25 minutes before anyone came over to table. We finally stopped someone and asked" are you our waiter? he said " No, but I will be." This has happened before, particularly on holiday weekends in summer. The food is very good; too bad, we will wait until winter to try again. This didn't use to happen. Maybe they need a new manager, and keep the chef.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2006VIPDined on 6/23/2014tried to order the bouillabaisse which was the Monday night printed special. However we were told they were out. twenty minutes later, the next table ordered the bouillabaisse???? didn't get a chance to question our waiter because he was terrible. However the food was very good.Special Features:I would recommend this to a friend.
- Good dinner, not perfectmrsmVIPDined on 6/22/2014The menu isn't large, but the choices we made were good. The beet salad was wonderful, the miso salmon & paparadelle were enjoyed as main courses. The waiter was friendly but I think they have too many people serving/clearing, so that things can get lost when the waiter makes a request through his computer. For some reason, after our appetizer they removed the butter & 1 bread plate but left the bread? Our table was so close to the wall where waitstaff had to slide through that I kept getting bumped (without apology). We finally (on our own) slid the table over & it was much better. We were in the back room & noise level was fine until a party of 6 entered & thankfully we were on dessert. We did enjoy despite the small issues.I would recommend this to a friend.
- 3rd time and excellent as alwaysNeilBDined on 6/20/20143rd time eating at Vine Street Cafe and fabulous as always. Food, drink and service were of a high standard. ate outside this time. mosquito repellant supplied - beautiful setting with a quiet ambiance. crowd is a great mix.Special Features:
- BigJulebigjuleVIPDined on 6/19/2014Verrrrry expensive. $41 for their fluke! While the food was very good, many of the items were extremely overpriced, even for the Hamptons.Special Features:
- One of my favoritesFritziMayDined on 6/16/2014Vine Street Cafe is a favorite of mine - It's definitely quite pricey and for a special occasion, but I've never been disappointed. I normally order the miso glazed salmon (cooked rare - a superbly prepared piece of fish), but everything I've had there has been delicious. Terrific service, and lovely ambiance.Special Features:I would recommend this to a friend.


text:
any chinese guy here?
or anyone here like chinese guys ?
contact me !
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COMBAT Maple Comp Adult Baseball Bat
|Eligible for Free Shipping on Orders $49 or More! (see promotion details)
|Members of The League get 5% back when you spend $100! (see promotion details)
Product Details
Mixing the feel of a wood bat with the durability of composite materials, the Combat® MC108-08 Maple Comp baseball bat delivers the performance you're looking for in the batter's box. A composite handle eliminates the risk of breakage and improves overall feel, while the maple barrel gives you the traditional strength at contact of a wooden bat.
Key Specs:
- Model Number: MC-105-08
- ASA Standard: Yes
- Handle : Composite
Additional Info
- Balanced swing weight


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Hayward SP1780 Power-Flo II Above-Ground/ In-Ground Pool Pump, 1HP 115V
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About this Product
The Power-Flo II is a versatile, high-performance self-priming pump designed to meet the varying specifications of small-sized in-ground, above ground and on-ground swimming pools. The Power-Flo II incorporates features such as a massive 118 cubic-inch strainer basket, a heavy duty motor with stainless steel shaft, and a quickrelease "see-thru" strainer cover. Features usually found only on higher priced in-ground pumps. Also comes with a Super-size 118-cubic-inch basket has extra leaf-holding capacity and extends time between cleanings. Rigid construction with load extender ribbing ensures free-flowing operation for heavy debris loads.Durable and economical, the Power-Flo II continues to set the standard for value and performance in pumps.
Basic Pool & Spa Combination Plumbing Diagram
| Features:• APPLICATIONS: Above ground/Small In ground Pools, Water Fountains, Small Marine Aquariums & Pond Circulation
• Self-Priming (Suction Lift up to 8' Above Water Level)
• Heavy-duty Motor with Stainless Steel Motor Shaft and Automatic Thermal Overload Protector for Maintenance-Free Operation
• Exclusive Corrosion-Proof Reinforced Thermoplastic Housing for All-Weather Performance and Quiet Operation
• 100% Drip Proof, Heat-Resistant Double-Sized Seal for long Motor Life
• Unique, Integral Diffuser insures Rapid Priming
• Drain Plug for Easy Maintenance of Pump
| Specifications:• Horse Power: 1 HP
• Voltage: 115V
• Pipe Size: 1-1/2"
• Motor Length: 10-7/8"
• Pump Output (GPM) / Total Resistance to Flow (Feet of Head): 78GPM/10ft.; 69GPM/20ft.; 56GPM/30ft.; 40GPM/40ft.; 15GPM/50ft.
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Recent Santa Monica Reviews
Great Little Place
The apartment was lovely, clean, bed was comfortable. The closet door and bedroom door are back to back. I'd lose the closet door or have a curtain on a tension rod instead of the closet door. Convenient location.
2nd Home Away From Home!!!!
We just loved everything about this condo! Espectacular ocean views, cozy and relaxing, great for extended stays. The owner clearly put lots of thought into making this condo as comfortable as posible. First of all, the pictures are accurate and clearly depict the condo. It's really clean and bright, with two outsider spaces to enjoy the ocean breeze and a view to die for. The condo it's tastefully decorated, with a beach chic atmosphere and all the amenities for a pleasant stay; a kitchen with all necessary equipment for cooking and a nice and open office space. Truly few other condos can provide what this one does: location. While technically is not oceanfront, you're just a few steps away. Also, just a few steps in the opposite direction and you're in Santa Monica's Main Street: restaurants, bars, shopping, bookstores, galleries… We rented a car, but you could definitely get by without one. Owner and Manager couldn't be nicer and very responsive to any needs. Cecilia (Housekeeper) was great too. The neighborhood is very quite and impeccably maintained. It's really secure and you don't have to worry about parking since you have your own parking spot (plus one spot for visits). We're already planning to reserve for our next stay and I would not hesitate to give it my highest rating. This condo is now our 2nd home away from home when we come to visit Santa Mónica.


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Posts Tagged 'tactical knife'
Tool Logic SL1 Tactical Folding Knife
There are knives, and there is the Tool Logic's SL1 utility knife. The frame is made from Zytel, which is a light weight yet ultra strong thermoplastic polymer. In short order it can take a licking. But that's hardly the shin...


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Bracketron UCH-101-BL Universal Cup-iT II Mount with Grip-iT for GPSFits Securely in the Cup Holder of Your Car or Truck.Includes the Universal Grip iT Device Holder Which Holds Virtually any Mobile Device.Adjusts to Fit Cup Holders as Large as 3.75 inches in Diameter.Grip iTs Arms Adjust in Multiple Directions.No Tools Required for... Learn More$19.95
Creative Labs A50 SpeakersHigh Quality. Durable. Energy Star... Learn More$19.99
Marathon Twd-500Vc Replacement Voice Coil for Twd-500A voice coil (consisting of a former, collar and winding).It provides the motive force to the cone by the reaction of a magnetic field to the current passing through it..Voice coils wound with flattened wire, called ribbon-wire, provide a higher packing density in the magnetic... Learn More$20.99
Pyle Home PDICS6 6.5-Inch Full Range In-Ceiling Flush Mount Enclosure Speaker6.5'' Speaker - 8 Ohm Impedance.1'' High Temperature Voice Coil - SPL: 89dB.1.5'' Tweeter Cup - Cut-Out Dimensions: 6 3/4'' Diameter x 3 1/2'' Depth.120 Watts Peak power - Overall Dimensions: 9'' Diameter x 3 1/2'' Depth.Frequency Response:... Learn More$21.99
Pyle Home PMS2R Bass Expanding Rechargeable Mini Speakers for iPod/iPhone/MP3 (Red)Plays all iPod/iPhone models and other audio devices with 3.5-mm audio jack - Frequency response 100HZ-20KHZ - Color: Red.Perfect replacement for laptop speakers - Battery Charge time:DC 5V 200MAH-300 MAH around 2.5 hours.Unique vacuum bass design for surprising volume and bass... Learn More$23.99
Bracketron Gps Windshield MountSturdy Windshield Mount. Transfer to Multiple Vehicles. Won't Block Device... Learn More$24.95
Supersonic SC-1325BLACK 3 W RMS Portable Speaker System - BlackSupersonic USB/MICRO-SD,AUX,FM, Black.Portable Design.Energy Star... Learn More
Supersonic SC-1325BLUE Portable Speaker System - BlueSupersonic USB/MICRO-SD,AUX,FM, Blue.Portable Design.Energy Star... Learn More
Supersonic SC-1325RED 3 W RMS Portable Speaker System - RedSupersonic USB/MICRO-SD,AUX,FM, Red.Portable Design.Energy Star... Learn More
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Story: This is an Urban legend about a bird that lived in Boston in 2008 that came in apartment and killed almost everyone that lived in the apartment.
Please note: That the bird I used is Mordecai from "Regular show" also beware the ending for those who might get seizures during flashy lights.
Rated 0 / 5 stars November 5, 2012
lol mordecai
Rated 0 / 5 stars January 9, 2011
This is not flash animation of any sort.
In fact, this was just photos and stolen images and animation from other sources.
Go away you f**king Nazi!
Rated 3 / 5 stars December 31, 2010
I've seen better, I've seen worse. If I knew what was going on I mighta rated it a wee bit higher but since this is as good as it gets it's a six outta ten for you mate.
Thank you for your review.
Rated 0 / 5 stars December 30, 2010
So... You call yourself a "flash artist"? This is fucking lame, one of the worst things I saw here in newgrounds, mainly because THERE IS NO ANIMATION or a fking sense. If I was you I would continue to watch cartoons and play The Sims, cause you got no talent to do this, kid.
Oh! Well you don't have to post a stupid ass review on my flash just because you hate it I was in a Sims 2 mood while making this flash you retard! Check out my other flashes that have animation.
Rated 0 / 5 stars December 30, 2010
this is nooo flash
take this of ng and put it on youtube poop or something


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Vanilla Pod Restaurant
Headfort Arms Hotel, Kells
Price Range:
19 reviews
They pride themselves on good quality, carefully sourced produce from local suppliers, using ingredients that are in season and offering specialties such as locally reared lamb and locally produced cheeses.
The Vanilla Pod has been rated in 'Tom Doorley's Top 100 places to eat in Ireland' and consistently featured in the coveted Bridgestone & Georgina Campbell Guide to Ireland
|5:00pm - 10:00pm
|5:00pm - 10:00pm
|5:00pm - 10:00pm
|5:00pm - 10:00pm
|5:00pm - 11:00pm
|5:00pm - 11:00pm
|12:30pm - 9:30pm
90 people
Visit our website
Coeliac options, International, Irish
Vanilla Pod Restaurant reviewsSubmit a review
1 reviews
First Timer
Credibility Score:20%
Reviewed 09th February 2014 (visited 8 February 2014 )
There was not enough space between the tables. The noise level was uncomfortably high on our visit. We had an elderly lady in out party and with only one ladies toilet and no handrail to assist, it became a very stressful situation for her. On a positive note the food was nice and presented very well. The staff were excellent in their manner and service was prompt considering how busy it was.
12 reviews
Credibility Score:45%
Reviewed 14th August 2013 (visited 7 August 2013 )
I ate here in a party of 15 people last Saturday night and we were absolutley delighted by the value for money, choice and service we experienced. Our party had booked the early bird menu which we expected to be quite restricted but the choice was fantastic. I had goats cheese to start which was mazing and sirloin steak for my main served with a beautiful citrus salad and chips. Fopr dessert I had a chocolate mousse which did not dissapoint. For such a large group not one of us did not enjoy our food, the service was very friendly and very prompt and overall the cost was superb value! Will definitley be back again!
67 reviews
Credibility Score:47%
Reviewed 03rd March 2012 (visited 29 February 2012 )
Enjoyed a delicious meal here while staying in the Headfort Arms Hotel next door. Was very pleasantly surprised at the superb quality of cooking and presentation of food. Cannot comment on the value as this was part of a B&B and evening meal deal in the hotel, and we were ordering from a particular menu that's set aside for that purpose. Judging by the number of diners on a Wednesday evening it's obvious this is a popular place offering excellent food and value. There were all sorts of tantalising-looking dishes being carried from the kitchen to other tables. Service was very good, despite a mix-up at the start, and which was quickly rectified. We went the whole hog and had starters, mains, desserts and coffee – plus a good bottle of wine. We had a lovely evening and enjoyed our meal in pleasant, relaxed surroundings.
105 reviews
Credibility Score:45%
Reviewed 03rd March 2012 (visited 29 February 2012 )
This is a small but beautifully decorated restaurant with clever use of candles throughout, which added to the lovely atmosphere. The menu is good and although we wouldn't normally be dessert people, we just couldn't resist what they had to offer. I had chilli prawns for starters (to die for!) and salmon for mains which was served with good old fashioned chunky chips - like your Mammy would make. From start to finish, it was a very good experience, service was prompt and staff friendly. Just one comment for restaurant owners – restaurants are inclined to bring coffees just after desserts (and sometimes beforehand). Coffee is supposed to round off a meal, not to be sipped with your ice cream! As a result the coffees are left to the side while desserts are being demolished and then end up cooling considerably, even going cold. Apart from that, couldn't fault anything. Would visit the Vanilla Pod again, I loved it!
79 reviews
Credibility Score:45%
Reviewed 03rd January 2012 (visited 29 December 2011 )
Had an enjoyable meal here after Christmas, while staying in the hotel next door. Excellent service, value for money and atmosphere. Food was mostly hit but sometimes miss in our party of 8 girls. The duck confit was delicious except for the overpowering marmalade-like sauce. The crab legs also were overpowered by a creamy sauce. Less is more!!! Would recommend though.
22 reviews
Credibility Score:17%
Reviewed 23rd May 2011 (visited 20 May 2011 )
I ate here with my family on Friday night. The food was good, the service was excellent. The ribs are huge and delicious. Chicken wings are pretty good too. And best of all, for each adult dinner, you get one kid's dinner free. And I mean a three course kid's dinner if they'll eat that much.
37 reviews
Credibility Score:25%
Reviewed 07th August 2010 (visited 6 August 2010 )
Ate here with my boyfriend. Starters were nice as were our mains. The atmosphere is lovely, nice and cosy. Staff very nice too. I would probably go back.
1 reviews
First Timer
Credibility Score:30%
Reviewed 20th November 2009 (visited 14 November 2009 )
Had a fantastic meal in the Vanilla Pod last week. The chicken with black pudding mash was really good and an unusual combination. The pork fillet on a bed of noodles was also impressive. We also got side dishes included even though the mains came with noodles / potato so that was a nice touch. Too full for dessert but the menu looked great. Indulged in some Strawberry Cheesecake cocktails which I will be trying out at home!! The staff were friendly and efficient. I will definitely be back.
35 reviews
Credibility Score:45%
Reviewed 27th July 2009 (visited 18 July 2009 )
this is the first time ive eaten here in two years, it was an old favourite when i lived in kells. its still as good, the food is definately the best in kells
1 reviews
First Timer
Credibility Score:37%
Reviewed 17th June 2009 (visited 23 May 2009 )
Great food and service would highly recommend a visit. My sister lives in Kells and always raved about the place now I know why. Next time I hope to get up for one of the wine nights as she says they are great fun and great value. Top marks in my opinion.


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Shroomates. 9/11. Featuring Greg Edwards and Vladimir Khylnin
Tags: greg edwards vlad sf san francisco comedy los angeles bay area drugs sketch
Bay-Area, CA based comedy blog from Bay-Area, CA based comedian blogger. News, event reviews, room reviews, journals, highlights, videos, links, and anything else from the San Francisco/Bay-Area comedy community.
If you have any shows happening in the Bay-Area or photos or anything comedy related shoot it over to email@example.com
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Much needed improvements to approximately five miles of PA 100 in Heidelberg and Lowhill townships, Lehigh County will begin Wednesday (Sept. 25).
The improvements include roadway patching and resurfacing, replacing concrete mountable curbing, rock placement, guide rail upgrades, sign and sign post upgrades, brush clearing, tree trimming, pavement marking upgrades, and minor bridge rehabilitation work on six bridges. The work will occur on PA 100 between PA 309 and Claussville/Kernsville roads.
Beginning Wednesday, motorists should expect nighttime lane restrictions (8 p.m. to 6 a.m.) on PA 100. The majority of work will occur at night; however there will be times when tree trimming and brush clearing work will occur between 10 a.m. and 2 p.m.
Updates will be provided whenever traffic patterns change. Delays are expected and motorists are encouraged to use caution and allow for extra time traveling through the work zone.
The project is expected to be complete in September 2014. All schedules are weather dependent and subject to change.
J.D. Eckman, Inc. of Atglen, Pa. is the general contractor on the $3,158,723 project.
This section of PA 100 has an average daily traffic volume that varies between 9,340 vehicles at PA 309 and 16,167 vehicles at Claussville/Kernsville roads.
Lehigh Co - Improvements to Rt 100 in Lowhill Twp
Much needed improvements to approximately five miles of PA 100 in Heidelberg and Lowhill townships, Lehigh County will begin Wednesday (Sept. 25).


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This set of four 12-ounce Frenched pork chops is carved from naturally-raised hogs that are raised free of hormones and antibiotics and fed only pure grain. This meat is beautifully marbled and has a sweet, succulent taste from living outside in fresh air and sunshine. The frenched bone makes a classically elegant presentation on the plate. Eat food the way it was meant to be.
Includes four 12 oz. Frenched pork chops. Bone in. Shelf life: 7 days fresh, 30 days frozen. Cryovaced for freshness. Serves 2-3 adults.
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Eats only burgers; mother warns he'll turn into one if he doesn't eat some veggies; turns into a burger; is chased by hungry dogs, angry cows and riotous boys; eats veggies and turns back into a boy.


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The Helix cylindrical glass light shade features a beautiful, subtle white swirl detail. Suitable for many room decors, the Helix can be placed in bedrooms, living rooms, halls, conservatories or studies.
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This Is Not An Exit - Styleternity on IG
OUR PICK OF THE WEEK- GANT by Michael Bastian Down Vest
Before y'all go lamenting how every #mahnswear jerk-off on Tumblr seems to be covering the Park & Bond 30% off sale, I suggest you check your shit and straight face realities, B. We are LAZAY: so fucking slothful that we be adding syllables to this joint.
A 30 % off site wide sale? At Park & Bond? How couldn't you cover that shit? That's like menswear crack cocaine! Don't get me wrong, the sort of people who can afford two thousand dollar topcoats don't actually want to save their blood money but use sales to aid in the delusion that they are forward thinking, well informed fashion insiders (that are incidentally better than everyone else). Oh are you still with me on this tangent? Right…well, here's our pick of the week.
Before anyone mercs on my Gant love just remember: I'm trying to save you those pennies WHILE delivering the goods, shit is tough sir. This GANT by Michael 'I Am Americana' Basty down vest may not be on par with say this alternative, but despite its polyester/wool blend made-in-Chinaland status is an effective layer for both spring and winter. In a washed out red and navy colour combination this will team as appropriately with your pensioner swag sweater as it does a navy jacket or long sleeve polo.
Have I mentioned they've taken $127 off the original price and that it currently is available in all sizes (S-XL)? Seriously how often do bloggers actually link you to shit that isn't in the most ridiculous leftover sizes: like 26.3 and a 1/7? What is this, down quilting for my balls?
Available from Park & Bond
Silent Assassin
OUR PICK OF THE WEEK- Suitsupply x Park & Bond double breasted suit
Already a well documented part of the European suiting scene, Suitsupply recently laid its assault bare on the North Atlantic, with stores in NYC, Chicago and one slated in D.C later this year. Working from a principal of affordability, high quality and individuality, its no wonder that the Amsterdam based company has captured the eye of menswear blogger heavyweights, GQ and yes, even Park & Bond.
Its fitting then that our pick of the week is this EXCLUSIVE collaboration between Park & Bond and Suitsupply: the ultimate double breasted suit under $600. Made with Super 130 wool and genuine horn buttons, this DB suit has all the hallmark details of a Suitsupply product (like features beyond the price point) while benefiting from a design direction from Park & Bond. The fully lined jacket is accompanied by hem cuffed trousers in a handsome drape (complete with partial knee lining), and can be worn in numerous ways that boost the versatility of what at first seems a basic suit.
Available now at Park & Bond
For Styleternity's full review of Suitsupply, click through here
Isaac Hindin Miller and Tom Bull for Park & Bond
SOURCE: Park & Bond
Actor and all-round gent Kyle MacLachlan for Park & Bond's 'Most Stylish Dads in NYC' photo-op
[SOURCE: Park & Bond]
Having recently gleaned much inspiration from Thom Browne and Gant Rugger for all the shades of grey its only fitting that Styleternity's pick of the week is this wonderfully constructed soft shouldered sports-coat.
Constructed in the fashion typical of Neapolitan tailoring this is a simple and beautiful jacket with all the trimmings of its $1077 USD price point. It includes jetted interior pockets, detachable Isaia coral lapel, working kissing buttons and is made with mother of pearl button closures. In the lightest shade of gray this jacket would work equally well with a charcoal or navy tie, and its relaxed construction means you can take it on the road with a polo and chinos if you wish to dress down for a casual occasion.
Available now from Park & Bond


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Views: 33
I'm reading Vamp Diary, they don't hold a flicker of a candle to TWI Saga.It fills the gap.I've also read True Blood series,its good but the Tv to book on both are way different...I mess with writing and it really gets me when a writer changes the plot
from the book to the series. I prefer the care and anticipation of the movie instead of television.Sigh, I'll be one of the first in
line to buy any new work Ms. Meyer writes...Host was intresting too; not Saga but well worth reading.
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The well-known television evangelist Oral Roberts has died in California at the age of 91. Read more on Oral Roberts death below.
Oral Roberts was admitted to the hospital this past weekend after falling. Roberts' spokesman said Oral died of complications from pneumonia.
Oral Roberts philosophy was the unity of mind, body and spirit, and many thought of him as a "faith healer".
Oral wrote many books and founded Oral Roberts University in Tulsa, Oklahoma.
Roberts conducted hundreds of what were considered "miracle healing crusades" for thousands of people in over 35 countries.
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The Hershey Company famous for its chocolate, producing some of the best, loved chocolate bars in the world, is also fast becoming known for being a socially responsible company. It recently issued its second Corporate Social Responsibility (CSR) Report entitled, " "Listen. Learn. Act." It outlines the brand's commitment to look after the planet while doing business. James Nevels, Chairman at Hershey's, says, "The issues that we are addressing—such as human rights, climate change and resource scarcity—are global in scope and complex in nature. They require that we listen, learn and act."
The Hershey CSR report clearly shows how the company has met or exceeded nearly all of its environmental goals between 2009 and 2011, and now, Hershey wants to do more. It has set out even more ambitious goals to achieve by the end of 2015. One of Hershey's key achievements is its Zero Waste to Landfill (ZWL) at two of its facilities by 2011, exceeding its 2012 goal.
Acquiring ZWL status requires real creativity to reduce and eliminate waste streams so that materials are not going into landfills. For Hershey, this meant really pushing itself to be a socially responsible company to increase its manufacturing recycling rates to nearly 90 percent. It found ways to convert the balance to energy, lowering the company's overall waste footprint. One innovative solution was the Company's animal feed program. Manufacturing food waste is converted into productive animal feed, eliminating a potential waste stream while helping farmers across the region.
Another key environmental goal for Hershey was to reduce greenhouse gas emissions by 15 percent by 2011 from a 2008 baseline. This triggered a company-wide focus on efficiency and renovations to lower its energy needs. This socially responsible company added biogas recovery to certain manufacturing plants to capture usable energy that would lower its overall energy requirements and reduce its carbon footprint. In another move, the company has removed approximately 2,000 trucks from the highway and reduced carbon dioxide emissions by more than 1,300 tonnes. This is the carbon dioxide equivalent of burning more than 145,700 gallons of gasoline.
Looking to the future, The Hershey Company understands the environmental issues related to scarce resources, climate change, population growth and other challenges are integral to its success. It has demonstrated its deep commitment to being a socially responsible company, by reducing the environmental impacts of its operations and will continue to do so. This company clearly wants to continue to be a CSR leader dedicated to being a guardian of the planet.


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Tag: Sam Swope
Sam Swope Road Rally
Sam Swope hosted the 15th Annual Road Rally charity ride on July 20 to benefit Kosair Charities.
Sam Swope Road Rally VIP Party
Sam Swope held a VIP reception on July 19 at Sam Swope Lexus of Louisville in advance of the annual Sam Swope Charity Ride.
Sam Swope Goes Red for Heart Health
Work is no longer just a nine-to-five section of the day. It's a lifestyle. For both their employees and customers, Patti Swope and the Sam Swope Auto Group intend on making it a healthy one.
Local Girl Makes Good!
You will do yourself a favor if you hear Marissa Ghavami, Louisville, Ky. native (last seen as Belle in Music Theatre Louisville's Beauty and the Beast) and current New York City based actor and singer in a locally produced dinner/concert next month.
In His Own Words: Sam Swope On Why Real Men Give Back
There's nothing more appealing than a man who shares his heart with the world, which is why Sam Swope is one of our favorite philanthropic fellas.
A La Carte In Full Swing
Headlining this week's Association of the Louisville Orchestra (ALO) parties for A La Carte (to benefit the orchestra) was Dinner at the Green Room.
Sam Swope Fiat Grand Opening
Sam Swope Fiat celebrated its grand opening on April 12. The first-ever Fiat dealership in Kentucky is located at 4311 Shelbyville Road.
Family Business: Dick Swope & Patti Swope
Typically, In Tandem features a couple who has committed to one another in marriage.
Two weeks ago, I stood on the red carpet at the Sam Swope Auto Group 60th Anniversary and witnessed our mayor do something many other mayors dont.
Sam Swope rides again for charity
Sam Swope, one of Louisville's major charity benefactors, held his 12th annual motorcycle Charity Ride last weekend. He and his friends ride rain or shine.


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Catherine II
Russian in full Yekaterina Alekseyevna , byname Catherine the Great , Russian Yekaterina Velikaya , original name Sophie Friederike Auguste, Prinzessin (princess) von Anhalt-Zerbst
died November 6 [November 17], 1796, Tsarskoye Selo [now Pushkin], near St. Petersburg, Russia
German-born empress of Russia (176296) who led her country into full participation in the political and cultural life of Europe, carrying on the work begun by Peter the Great. With her ministers she reorganized the administration and law of the Russian Empire and extended Russian territory, adding Crimea and much of Poland.
Contents of this article:


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Rico Speight
BA, Boston University. MA, Emerson College. Postgraduate studies as a Revson Fellow at Columbia University School of the Arts, Graduate Film Division, and the Columbia University Digital Media Center. Two-part documentary series on the parallel lives of African American and black South African young people in postapartheid South Africa and post-9/11 America was broadcast on South African Broadcasting Corporation TV (SABC) and PBS and screened at festivals in the United States and internationally. Concurrent with his own work, he has taught at New York University, Pratt Institute, City College, and Hunter College, all in New York City. Recipient of artist fellowships in film and video by the New York Foundation for the Arts and honored by the Black Filmmakers Hall of Fame for his narrative short, Deft Changes. SLC, 2007–


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This AW sees an all new extension of the optical line. Our signature silhouettes feature a series of refined characteristics including lighter frames and an evolved fit, specifically tailored for an all-day endorsement. The optical range is available in both opticians and select retailers.
Available in regular size - 49.


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- http://www.TREASUREALLEYARCADIA.COM
- ARCADIA, Florida
- Contact Seller
- View Store Policies
Dealer Accepts
We have 3600 square feet of inventory in Arcadia, Florida, with 25 other antique shops in 3 blocks of West Oak Street. We sell everything from a to z with something for everyone at great prices. Thank you for shopping my store.


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Many years ago, as brothers Bill and Marvin DeWitt were presented Michigan State University's Distinguished Service to Agriculture Award, they were, of course, interviewed. Answering a question dealing with distribution of their products (poultry), Marv DeWitt responded with ". . . .we use everything but the gobble." The DeWitt brothers put together Bil-Mar Foods near Zeeland in 1938. I didn't ask the question, but I was among the reporters there, and I heard it and the response. That exchange came back to me as I was considering possibilities for this commentary, and found my impetus in a report from the Renewable Fuels Association
What attracted me was a last paragraph, almost an afterthought, offered by RFA's Geoff Cooper. It was in the weekly ethanol production data for the week ending December 28th. That last paragraph began: On the co-products side, ethanol producers were using 12.236 million bushels of corn to produce ethanol - - - and this is where it gets interesting, at least to me. That paragraph continues with report of production also of 90,064 metric tons of livestock feed. 80,292 metric tons of that was distiller's grain. The rest of the livestock feed is corn gluten and corn gluten meal. Beyond that, ethanol producers also cranked out 4.2 million pounds of corn oil daily. That, I assume, is for human consumption. So, to borrow from Marv DeWitt, I think it does no harm to remind ourselves that not all that now-expensive corn is going into fuel tanks of the big SUVs and Pickup trucks.
It's also good to note that corn fed directly to livestock may be now taking a detour over to the ethanol refinery, but a lot of that corn, as byproduct, is still feeding livestock. The ethanol folks, in other words, are using everything except - - well, I guess they're using EVERYTHING!
The new Farm Bill - - if there ever is one - - will no doubt turn some new pages, with new information on them. The one devised in the U.S. Senate, by the committee chaired by Michigan's Debbie Stabenow spoke loudly about budget cuts, and about cutting subsidies. Would that be fiscally painful for major crop producers? Or specialty crop people? It just could be that the higher prices going to corn producers these past few years because of ethanol demand will be a salvation. Corn growers, and ethanol refiners also need to keep an eye and ear turned toward the Environmental Protection Agency. President Obama's choice to head EPA in his first term, Lisa Jackson, has resigned. EPA, personified by Ms. Jackson, was very much involved in the development of ethanol, and particularly in the development of E-15.
Presumably, her successor will follow the same general line - - but, ya never know!
Karl Guenther is a retired farm broadcaster at WKZO and can be reached at email@example.com. He is a member of Michigan Farm Bureau and an emeritus member of the National Association of Farm Broadcasting.


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With flu season in full swing, so is hand washing. But all the soaps and sanitizers can take a toll on the skin and leave your hands dry and cracked. And, when your skin is dry and cracked, it can leave it defenseless against germs.
Virtua dermatologist Germaine Camishion, MD, says, "Right after washing your hands or using hand sanitizer, it's important to moisturize with a rich hand cream."
Using a cream specifically made for hands is important as these usually absorb quickly and don't leave your hands feeling greasy. If your hands are extremely dry or cracked, Dr. Camishion recommends coating them with hand cream or petroleum jelly nightly and covering them with clean, white socks. This warms the cream and keeps it from rubbing off, so it can soak into your skin overnight. You'll wake up with softer hands and a tougher shield against germs.
Questions? Call 1-888-VIRTUA-3 (847-8823)