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Internet Explorer 9 - what's new
A richer, more immersive web is coming. Be one of the first to see what's new in Internet Explorer 9.
Quick install
Installing Internet Explorer 9 is a breeze. The install process has been dramatically streamlined, requiring fewer mouse-clicks and less time to load. Internet Explorer 9 requires just 4 clicks, compared to Internet Explorer 8's 13. In context that's a lot of time saved...
And Internet Explorer 9 does away with the lengthy waiting for automatic updates to download. Updates are now installed separately leaving you free to jump in and browse the internet.
All around fast
Internet Explorer 9 has major performance improvements that make Internet Explorer start faster and stay faster over time.
Hardware accelerated graphics and HD video take full advantage of your computer's graphics processor. Internet Explorer 9 uses DirectX® technology which ensures that text is crisp, graphics and animations are smooth, and that HD video is stunning.
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Clean design
The new design borrows the slick look and thoroughly modern feel of Windows 7. The streamlined design makes it easy to get you where you want to go with as few clicks as possible.
The webpage is king and Internet Explorer 9 has been designed with the focus firmly on the size of the webpage viewing area.
Navigation-wise only the forward and back icons remain, along with address bar, favourites button, and a button to access the tools menu. These are the only controls essential for browsing in today's modern times.
Download Manager
Take control of your downloads with Internet Explorer 9's new Download Manager. A secure area for downloaded files, where you can keep track of all your website downloads.
Here you can also pause downloads for later, resume paused downloads or open those successfully completed.
Pin your favourites
Pinning sites makes it simple to visit the pages you visit regularly. Internet Explorer 9 calls these Pinned Sites - and you can launch these favourite pages from your task bar with a single click. To pin a webpage, just grab the tab in the browser and drag it down to your taskbar.
Tear-off tabs
Snapping and dragging features first saw the light of day in Windows 7 - Internet Explorer 9 now also makes use of this handy feature with tear-off tabs now a reality.
Tear-off tabs enable you to show two webpages or websites side-by-side, useful for when you want to compare products or keep an eye on an auction whilst reading your emails.
Tearing off a tab is easy, just click on your chosen tab and drag across the screen.
Smarter address bar
Typing a website URL and searching the web can now both be done from the same place.
The One Box approach transforms the address bar of old and will now helps anticipate what you are looking for. This will enable you to fire-up websites quicker and helpfully also store the URL for later visits.
Can't remember the name of a website? Search suggestions will help you find what you're looking for and get to your sites faster and with less typing.
One-click navigation
Internet Explorer 9 has taken advantage of the ingenious time-saving features found in Windows 7 to make browsing faster and more efficient.
Little enhancements like pinning a website to your taskbar eliminates the need to manually open a browser window.
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Built-in security
Internet Explorer 9 has built on the security features offered in Internet Explorer 8; the SmartScreen filter is back, helping to protect users from phishing attempts and anti-malware tools help combat spyware, adware and other potentially dangerous software that wants a piece of your computer.
With counterfeit emails from banks and other financial services or fake notifications from social networking sites on the rise Internet Explorer 9 does all it can to help protect us during our online experience. Should the browser detect a malicious website Internet Explorer 9 will block the entire site and it will also help protect you from downloading malicious threats via a warning message in the new Download Manager.
InPrivate Browsing and InPrivate filtering also make a welcome return, helping you limit what information you send to website providers and what records of your browsing history are stored on your computer.
HTML5 is the latest version of the hypertext markup language that websites are built from.
HTML5 allows web developers to build richer, more immersive websites that challenge the modern browser. Fortunately Internet Explorer 9 has been built with HTML5 in mind - whereas websites previously relied on Flash to showcase nippy graphics and high-definition video experiences, HTML5 makes this possible without the need for external plugins.
Standards compliant
Internet Explorer 9 is the most standards-compliant browser Microsoft has ever delivered.
Internet Explorer 9 was tested to extremes throughout its development. Microsoft offered a preview of the new browser called a 'platform preview'. This allowed users an early look at the various technology that would end up in this first beta version of Internet Explorer 9. To date 2.5 million people have downloaded this preview.
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BEST PAW FORWARD: Well, one council meeting down and if last Wednesday's is any indication the next 101 for this council will provide plenty of nap time.
Because for all the talk of change there wasn't a peep of challenge of anything by anyone.
The biggest controversy was who gushed the most in lavishing undeserved praise of another one of those vapid content-free PowerPoint presentations, this time from new Director of Parks and Recreation Leonard "Lenny" Rapozo,
Rapozo was rewarded with the job despite no expertise or experience in the area, taking over for now-Mayor Bernard Carvalho after qualifying by running Carvalho's campaign.
The meeting started out with promise when the monthly-minister- whose name we didn't catch- slyly told a story about the time he ran a red light.
When confronted by his son in his lawlessness, instead of stressing how important a person he was and making excuses like "I had to get to church to deliver my sermon", he told the boy he'd (pardon the interruption) "try to do better next time".
If any of the re-elected councilmembers caught the significance or applicability of his parable they didn't let on.
That was followed by the first indication that this is going to be yet another "go along to get along council" when an executive session was yanked from the end of the agenda and inserted into a mid-morning slot, leaving those who came to speak on other items out in the hall waiting.
Despite pleas from the nitpickers to explain 1) why the council allowed a trick question on the ballot to remove our own Kaua`i Sunshine Law from the county charter, 2) why, if it was removed from the charter, it was still on the agenda and 3) when they could see the now-moot county attorney's opinion on the matter as proscribed by the state sunshine law- they were, as usual dismissed summarily by Chair Kaipo Asing.
But surprisingly enough the county's "outside" attorney- only identified as "David" despite the fact he is working for the council, got up and actually lied in trying to "explain to the new council members" how the infamous 3.07(e) provision was rejected by a judge.
The fact is that the charter provision had nothing to do with the infamous ES-177 case.
David- Minkins, we believe his last name is- tried to use a judges ruling specific to ES-177 to give the impression that the judge ruled that the council could do anything they damn well please in secret meetings as long as they cloak it in "attorney client privilege".
First he attempted to try to mash-up and mix-up the case with a request by Walter Lewis and Ray Chuan to see a slew of past executive sessions minutes after the need for secrecy was no longer valid- something provided for in the Sunshine Law.- a case that had nothing to do with ES-177 in which the county sued the Office of Information Practices (OIP) which oversees the Sunshine Law.
The case of ES-177 involved newly elected at the time Councilmember Mel Rapozo when, acceding to OIP, he apparently ranted and raged over a bunch of police department matters that had nothing to do with the agendaed subject matter.
Judge Kathleen Wantanabe's ruling however was actually very specific to that particular ES transcript saying that any "attorney-client privilege" at the meeting was "inexorably intertwined" with the portions that normally would not be covered- something that Minkins of course did not mention at all.
And the councilmembers- all seven – sat there like bumps on a log and okayed the current request for an ES on a current unrelated lawsuit against the county.
Later the questionable use of asset forfeiture funds we discussed last week- and specifically sent to the council as testimony- wasn't even mentioned by any of the seven
The uses of the fund for a boat, new badges and a fax machine was approved unanimously without discussion of whether they were "supplemental" in nature as the law for the funds' use requires.
But this was all a prelude for "the show" when Rapozo, with his deputy Kylan Dela Cruz by his side, whipped out a stack of apparently expensive, spiral-bound booklets, with plastic covers, printed on high quality, almost poster-board like, paper and distributed them to councilmembers before proceeding with their "presentation".
"Lenny" was introduced with no last name and when Councilmember Tim Bynum asked him to identify himself Rapozo claimed he already had.
Rapozo actually started off trying to get away without doing his PowerPoint presentation and had to be forced to use the glorified overhead projector..
Then believe it or not he started off by saying "On the first page we identified the dog path task force members".
But this was no mere slip of the tongue like the one that an embarrassed Kaipo Asing used a few months ago to be met with derisive laughter.
He followed it up by describing the next item- "meeting dates... to help us with the enforcement part of the dog path".
"PowerPoint" presentations for the council have been the coin of the realm for department heads in recent times under the late Mayor Bryan Baptiste, especially Carvalho who used them in order to feign competence, as we discussed a while back.
They obviously figure that the councilmembers are too dumb- or too incompetent themselves- to notice that the content is usually just a bare-bones outline of stuff that would fit on one sheet of paper with no exposition of the specifics of each "point",
This one though went further, presenting pages of two-per sheet giant color photos of the various signs and other "features" that anyone could see if they visited the path.... none of which explained any specifics.
The first page appeared to have maybe 25 word tops with such outline subjects as "Maintenance" and lines under it saying "trash cans", "landscape", "informational signs", and "dispensers and refills"
That was followed by the only other thing on the page the heading "Enforcement" which was followed by "2 bicycles (stored at Kapa`a Neighborhood center), "3 vehicles" and "hand held radios."
Actually this brought the only questioning because apparently they took three old police vehicles to use on the non-motorized traffic bike path.
Asing was incredulous because, as anyone in county government knows and he explained, there is a strict policy against using old "retired" police vehicles because they are "high powered" and notorious gas-hogs.
After some other superfluous info with a distinct lack of detail and the "how I spent my summer vacation" picture-show came the most important thing the council had demanded they come up with more than a month ago but never got because Carvalho was too busy running for Mayor- the actual forms for the bureaucratic functioning of the experimental "dog path"- those for writing tickets, signing up volunteers etc.
Problem was that, although they were in that Cadillac of Booklets they weren't on the actual slide show- er, PowerPoint..
Well with all the gushing from all- and we mean all- the councilmembers you would have thought these geniuses had expanded string theory what with all the oooo's and ahhhh's over the presentation.
We're distinctly disappointed in the new council for starting off on the wrong foot.
The fact is that it becomes increasingly more difficult to stop unethical, even illegal practices once you allow them to happen by not raising your hand to question them.
No one's asking the newbies to be confrontational but at least ask the questions required of an oversight body when you're made aware of them.
That's been the major complaint about the council- even when members of the public legitimately question practices, do research to back it up and testify or submit it to them they're greeted with "thanks for sharing- all in favor?- next item please".
In the case of the police requests, the chief was even in the room. And in the case of the prosecutor's fax machine if she wasn't there, why not? Certainly when she was a councilperson the new prosecutor, Shaylene Iseri Carvalho would have demanded someone requesting money from the council be there to answer questions.
And accepting shoddy work without asking pertinent - not impertinent- questions is bad enough. But heaping praise instead of deserved criticism can only be seen as a political ploy possibly to secure a place at the corruption table.
Worse is actually voting for the measure that should have gotten more scrutiny without asking the questions the voters expect will be asked.
Once you have complemented people who are doing shoddy work on one matter how do you confront them later?
Some may say "hey- give them a chance- that was just their first meeting". But that misses the point- that first meeting will set the tone for other 101 over the next two years.
If past is prologue it could be "same old, same old" as the new members especially if instead of sharpening elbows they just use them to make room for themselves in the "look the other way" old boys and girls club.
We'll see how it goes in January but if last Wednesday was any indication we're not too hopeful for any change.
Monday, December 22, 2008
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Adam Neufeld - Acting Chief of Staff
Adam Neufeld was appointed as acting chief of staff for the GSA, effective May 8, 2013.
Prior to joining GSA, Adam served as a Senior Advisor in the Office of Management and Budget working primarily on efforts to improve government management and efficiency. He has also worked as a consultant at McKinsey & Co., with a focus on serving the public sector.
Previously, he was an attorney at the Department of Labor and and a special assistant to the Chairman of the Federal Election Commission.
He is a graduate of Brown University and Harvard Law School.


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Monday 25 February 2013, 08:15
There is no denying that hospital food can have a pretty poor reputation and often it is well deserved.
So to be able to work on a BBC One series that aims to improve hospital food, and hopefully change the public's perception of what is served in our hospitals, has been fantastic.
As the series producer, easily the biggest challenge for me was simply finding and convincing a hospital to open its doors to our cameras and presenter, TV chef James Martin.James and the catering team at Birmingham's Royal Orthopaedic Hospital
Myself and the producer/director Johnny Perks travelled all over the country speaking to countless hospital managers but generally they were pretty guarded.
I think this is a natural reaction; why wouldn't they be wary of a film crew descending on their hospital and exposing their flaws?
I found honesty was the best policy. Yes, we were looking for problems or weaknesses in their food, but the aim of Operation Hospital Food with James Martin is to improve the meals served and leave the catering in a better state than it was in when we arrived.
When we first visited Birmingham's Royal Orthopaedic Hospital they were very open about the issues they had with the catering department, in particular the overspend, the levels of food returned uneaten from the wards every day, and the low morale of the kitchen team.
Head chef Tracey and head of facilities Emma were very keen to take part in the project because they had been warned that unless things changed, the catering department faced the prospect of losing their jobs and an external company being brought in to provide the patients' meals.
The kitchen team did have concerns with allowing us in, as they didn't know how James was going to react to them or what changes he would implement, but after a few tense moments they came to realise that he was on their side and his changes were for the better.
Filming in small and noisy working hospital kitchens presented plenty of technical challenges for the crew, but it was the British weather that nearly scuppered one of the big moments of the series.
James had invited a group of top class chefs to his home to ask them to join him in his mission.
To set the scene, we put together an outdoor summer garden but after spending most of the day setting up, the proverbial heavens opened! Good old British summer time!
The day was a wash out, but fortunately the chefs took it in good humour. You can enjoy watching them in episode two cooking huddled under golf umbrellas - and they still ate the soggy pizzas they'd all been preparing in the rain.
Throughout the series we faced many challenges but we built up a fantastic relationship with all the staff at the Royal Orthopaedic Hospital, which made it much easier - especially the early morning starts!
James became very close to everyone we worked with at the hospital. As you'll see, there were a few difficult situations as emotions ran high, but they always ended positively.
James even treated the team to a day out go-karting to help boost morale, which you don't see in the series.
Everyone got stuck in with the racing especially James and Gaz who were determined to beat each other; I'm still not sure who actually won as they both claim they had the fastest lap!
The highlight has to be being able to play an admittedly small part in transforming hospital food around the country.
At some point we are all going to have a loved one spend time in hospital. So if the work we have done on Operation Hospital Food makes their stay even a little easier, then the hard work was definitely worth it.
Lucy McLennan the series producer of Operation Hospital Food with James Martin.
Series two of Operation Hospital Food with James Martin begins on Monday, 25 Feburary at 9.15am on BBC One and BBC One HD. For further programme times, please see the episode guide.
Hospital food: The chef that hopes to improve standards: Read the BBC Food feature
BBC Food: Recipes from Operation Hospital Food with James Martin: Try one of the exclusive recipes from the series
Comments made by writers on the BBC TV blog are their own opinions and not necessarily those of the BBC.
All posts are reactively-moderated and must obey the house rules.
Join the discussion...
Please come to Pinderfields in Wakefield James. The wasteage of food is horrific! Unopened yoghurts still in date. Unopened sandwiches Icecreams. All thrown away because they have been on the ward and could not be kept.
I have spent time in Pinderfields, Dewsbury and Pontefract, and found the food to be 'intersting' I think there was a prize for correctly identifying some of it! When I was in Pontefract I lost a stone in 3 weeks, great diet, but not really recommended, while in Dewsbury I had their packet soups (yum) and food that was brought in, I basically did not eat for 3 days. I am not a fussy eater, just like to be able to identify the food both by taste, texture and sight. This programme now explains what is going wrong in certain institutions, it is criminal to see the wastage. We as tax payers ultimately pay for it, and I would much sooner pay the same, for better quality food with less wastage. Well done James for highlighting it and how to make things better. Maybe the governemnt should sit up and take notice?
NOWHERE TO GET HOT FOOD IN HOSPITALS AFTER TEA TIME HELP!! As a paramedic and ex-nurse emergency service colleagues are denied hot meals in London after tea time. we are not permitted to consume food on ambulances and so busy we don't get a break in 12 hour shift and therefore can only eat junk food at petrol garages chocolate machines which are often broken in A/E departments or kebab shops. could you help please? day staff get facilities but night staff don't. we are health conscious too. hungryman
great program ,just one question and that is why are the chefs and cooks and staff that work in the kitchen don't were nets or hats so there hair is tucked in to prevent loose hair getting in the food this is what I was told you must do for health and safety even James Martin should no that working in a hospital so why is everyone not doing this have the rules changed I would like to see people cooking my food wearing hats and nets to cover there hair it healthier and cleaner so come on James put your hat on and the rest of the hospital staff as some were them and other hospitals don't .
I have just watched this programme and I think what James is trying and hopefully succeeding to do is fabulous and long overdue. Well done! Please please please can someone come down to Brighton and improve the food at the Royal Sussex County Hospital and others in this area as it is inedible! In the last few years myself, my father and my sister wherein hospital, and although we were looked after very well, the food was awful. My poor Dad was at the Royal Sussex and then at Haywards Heath for a month (I live in Brighton) and I had to take him food as the hospital food was unseasoned, flavourless lukewarm, and to tell the truth, would not serve it to the dog. Please come and help thanks
why are the staff and James not wearing hat or nets to cover there hair in the kitchen so no loose hair gets in the food health and safety please can you tell me if the rules have changed as this I thought is a must when working with food and in
a hospital .
i was amazed and shocked to see how bad the birmingham staff were by just making up recipes - back in 2004 i was in the harlow hospital and the food their was amazing very tasty no compaints and a good menu that was given out the night before. But ! my dad was in the same hospital earlier this month and the food has gone down hill he said it was tasteless and bland, i was shocked as my time theire it was perfect
I was an army hospital cook from 1976-79, what I'm watching in this series seems antiquated from what we done nearly 40 years ago, each morning a member of ward staff would go round with the menu the patient would fill out a card for each meal by number against the part of the menu MEAT 3 POTATO 1& 3 and so on the cards would come down to the kitchen by mid-day (none of this phoning up or not each morning, the numbers would be totalled and given to the department heads and prep carried out, the larder dept. would make and freeze several 100 individual steak/chicken pies these would be taken out as ordered and once a week the numbers used would be replenished, the initial work load was very busy but as we had the same menu each day with 7 hot meals plus a curry of the day, 5 salads and 6 snacks it could take 4 weeks to work through the whole menu before you had the same dish twice for lunch, and dinner soup of the day, roast meat of the day 5 other hot meals 5 salads and 6 snacks, once the freezers were stocked with the items that could be pre-made it just meant cooking the fresh meats potatoes veg sweets on a day to day and restocking, each meal was plated on heated plates with a heated dish underneath and sent fresh to the ward, so 1 patient 1 meal the only waste was for those who had been discharged overnight, though most of these were given to admissions also all those who were able came down to the patients restaurant to eat there, which was next to the staff restaurant and all meals were cooked in the same kitchen with some crossover of dishes, I still have a copy of a ward menu, and if the army could do this in the 70's why can the NHS not do something like it now saving time and money
Why,oh why is this programme not being aired at prime time in the evenings?! The whole nation has a stake in the NHS and the nutrition of recovering patients should be considered as important as other parts of people's care surely? This shows what can be done and that the will is there to make changes. Airing this show at prime evening time would make many more people sit up and take notice and maybe we could all start lobbying & pressurising our MP's to implement these changes at all NHS hospitals. Love the programme, Go James!!
Comment 33 DR1
I have just watched programme 3, DR1 raises the effect of EU Procurement rules which prevents or deters sourcing suppliers who can provide good healthy meat and vegetables at cheaper prices locally. Another very good reason why we the British Public should be given a proper IN or OUT referendum on the EU, they are costing us a fortune and this is a prime example.
Programme 3 also highlights the 'COMMON DENOMINATOR' in all the Hospitals taking part, and that is "They are all throwing money down the drain" to quote a comment by one of the chefs! It is encouraging to see all the hospitals that have allowed James Martin and the other professional chefs to review their practices and procedures. As for the hospitals that have refused to take part, one can only assume they are either frightened of being shown up or think they already have the best cost effective systems in place! The BBC should name and shame these hospitals and send the list to our Prime Minister because their 'managements' think they know better. it is us the public who have the right to demand that they be reviewed, as it is us who pay their wages, and as patients are on the receiving end of their misdemeanours when they occur.
On a final note COMMENT 38 Lenkel re type 2 diabetics, it is generally known that type 2 diabetics can have some added sugar, but as all type 2 diabetics generate different levels of insulin, as a rule of thumb they should have no food to which sugar has been added, 'AS THIS DEFINITELY RAISES' their HbA1c blood glucose levels (ie their average over the last 2 to 3 months). An occasional treat to include food sweetened with sugar will do no lasting harm, but regular intakes of sweetened food for a type 2 diabetic is a NO NO! As a lot of chefs both in restaurants in the private sector and in the public sectors and particularly hospitals are not always privy to this important information it is essential managers take note and include such material information in their training. A simple procedure would be to include a simple Q and A on patients menus with a tick box facility to indicate if they are diabetic and what type?
Why, oh why is this amazing programme hidden away at 9.30 in the morning. This is our money being wasted: £27,000 overspend in one hospital, 150 hospitals in Wales alone 27 x 150 = scary!!! This programme should be on prime time!!!!!
This is the real world cannot believe how much wasage not only good food but the tax payers money the management of all hospitals should be over hauled to see how much control they have lost basic management is not being adhered to costing and budget are fundemental to any succsesful business at least breaking even if not making a profit the government should be implimenting this not the BBC Dave the Dictator should hang his head in shame
Everyone you speak to, always complains about hospital food. So there must be something wrong somewhere. The fact you have a chef the calibre of James Martin and his fellow chefs offering to help and giving their time for free is absolutely tremendous. All hospitals should embrace this with open arms, Or do they have something to hide? I have been a chef for over 40 year in all types of catering from top end restaurants to works canteens so I know a bit about it. But I would gladly welcome any help from these guys not to take it would be gross stupidity well done James and the boys
James Martin and his friends going into hospitals and attempting to improve hospital food has to be applauded. However the attitude that James is displaying towards some of the low paid kitchen staff are not. I wonder how he would react if someone came into his kitchen and started to throw things about. To suggest that patients will get "nothing" if the wards do not inform him of the number of meals required is nothing short of appalling.
Surely it is the responsibility of the catering department to contact the various wards and find out the requirements of meals and allow the wards to carry out the duties of attending to the medical requirements of patients in their care
The chefs in charge of these kitchens have a very difficult job working within tight financial constraints and do not have the luxury of being able to go wherever they like to source all the food products they require. Suppliers to kitchens in hospitals, schools etc. have to go through a very tough tendering system and have to demonstrate they are always reliable and able to supply and deliver all the products required, at a fair price and at all times. To suggest that a chef can telephone some farmer 20 miles away and have him bring in one item, have it there at a certain time is just not workable. I know from experience that the odd item supplied may be slightly more expensive than one on offer in a local farm shop. I also know that on the odd occasion the approved supplier must deliver, on time, and even if it incurs a financial loss, certain items in order to comply with the terms of the contract.
It is inevitable that at times a one off item can be bought more cheaply than buying from your approved supplier but in general over a period of time that same supplier will always be best.
However, James Martin is a chef I greatly admire for his culinary skills and I sincerely hope his efforts to improve the quality of hospital meals is a resounding success.
As an ex-nurse who left the NHS many years ago. I fully understand the up hill struggle James had ahead of him. A few years ago my husband was seriously ill, and due to some of the medication he required he suffered a loss of appetite. Hospital food did nothing to tempt him to eat. As I had to work full-time, I would make meals of cold pasta salads etc. and take them to the hospital during my lunch hour, I knew that he was at least getting some for of nourishment, he had lost over 2 stone in 3 weeks partial due to his illness and partial due to the lack of appetising food. Thank god for people like James Martin!
I was in hospital in Dunfirmline 4 years ago and the first thing I was given to eat was asparagus soup made I imagine from powder. It was absolutely disgusting. Most of the food was. The tea was served in plastic mugs which tainted it, the toast was spread with cheap margerine which tasted horrible. I was starting to think I had acquired a taste bud problem until I got home and discovered they were fine, it was the food that was awful.
A couple of weeks later I was back in, this time at Kirkcaldy, and the food was no better.
Was in for 1 night last year back at Dunfirmline in the new bit, and at least there were china mugs and we could make tea & coffee when we pleased.
I am used to eating mostly home cooked food made from basic ingredients with lightly cooked veggies and even looking at some of the meals shown made me feel ill - roast port with overcooked broccoli, boild potatoes and a horrible thick gravy full of browning. At home it would be small potatoes in their skins, more than one green vegetable and gravy made with the meat juices and no browning.
James, this is vital work. At least the staff have changed tack and are co-operating - given their jobs are on the line I found it totally mystifying that they didn't want to use a recipe book, and also that they hadn't already been trying to get numbers and restore a menu system. But leaving the dessert out all night - unbelievable. Such a basic food safety error, it's scary what else wasn't put on the program.
Very true as well that menus need recosting on a regular basis.
Sigh... If only I could edit my previous comment!
I so wish a campaign like this had started years ago, and am so pleased it is underway now!
My darling Nanna had a stroke, approx 26/27 years ago at the age of 72. She was the loveliest person, herself a caring, wonderful nurse, for many years. She lived in Berkshire, but all of her family were living away, my parents in S Wales, my Uncle in the North of England. I had recently moved to Surrey to find work and was living in B&B.
I visited her each day, and was appalled at what was happening. She was completely immobile on one side of her body, yet I would arrive to find in front of her something like a jacket potato and a sausage (whole). How she was expected to cut and eat this with one hand I have absolutely no idea. I tried to time my visits to coincide with mealtimes so I could help her eat (as the nurses were too busy). On many occasions I took in snacks on my way home from work to try to tempt her. If I had been living in suitable accommodation, I could have cooked for her myself, but as I was in B&B, did not have the facilities.
When Nanna went into hospital after her stroke, she was quite a large lady. When she died a few months later, the post-mortem described her as an extremely thin individual. I truly and honestly believe she died as much from starvation as from the result of her stroke.
Similarly, a year or so later, my Grandad was admitted to hospital. Similar scenario as above! He was there for several months, then transferred to a nursing home, where it was announced he was suffering from severe malnutrition. Just appalling.
If this campaign stops this from happening to other people, then I am absolutely wholeheartedly behind it. I just can't watch it without getting tearful, remembering my lovely grandparents, and knowing they are not the only ones. Even when you are seriously ill, one of the last things to go is your appetite. For you then to get some horrible, tasteless slop plopped in front of you is just abysmal, and not encouraging for anyone to head for recovery. We all know that cooking fresh food is cheaper and healthier than eating ready-made.
Well done James and your Team(s) - may the fight continue . . .
"However the attitude that James is displaying towards some of the low paid kitchen staff are not. I wonder how he would react if someone came into his kitchen and started to throw things about."
That is not how he started out. This is what happened when one of the staff was apparently refusing point-blank to work to a recipe. It seemed that James cared more about their jobs than they did.
I am sorry but the hygiene and standards in the Birmingham kitchen were rubbish, no hair coverings, wearing watches and jewellery, colour coded knives used incorrectly. Yellow is for cooked meat not bake well tarts. The admin lady just allowed to wander round the kitchen no hat or anything. As for sourcing from a farmers market, do they not have to audit their suppliers to make sure all health and safety rules sure covered. And before you ask I work in a kitchen in a nursing home so know what I am talking about
Friday 22 February 2013, 10:42
Thursday 28 February 2013, 14:41


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You can turn your house into the one you've always dreamed of.
See the world's most impressive and historically-significant gardens.
Looking for a quick way to brighten up a room in your house? Look no further than chevron.
As the weather cools off and our schedules heat up in the fall of the year it's easy to forget about our lawns until next spring. Now is the time to start making it happen, if you have a few minutes...
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AMHQ Host Anaridis Rodriguez has the details on a multimillion dollar medieval castle that's for sale in Connecticut.
Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful.
The New York Botanical Garden's annual orchid show boasts more than 7,000 orchids.
An updated twist on the classic cocktail with ice wine and vodka from Food & Wine Magazine.
Rare corpse flowers are about to bloom at two U.S. universities.
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A floating garden by Vincent Callebaut Architectures is envisioned as a vessel that would clean the earth's rivers.
• Turn off everything not in use: lights, TVs, computers, etc. • Check the furnace or air conditioner (AC) filter each month, and clean or replace it as needed. Dirty filters block air flow through...
Pecan Street is a $30 million project aiming to develop neighborhoods that run on clean, sustainable energy.
Find out how your home could be making you gain weight.


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CASTLE - "Limelight" - When a rising young pop star is found dead in an alley, Castle and Beckett delve into the victim's out-of-control hard-partying lifestyle, but as they dig deeper, a shocking revelation threatens to rock their investigation, on "Castle," MONDAY, JANUARY 20 (10:01-11:00 p.m., ET) on the ABC Television Network. Alexandra Chando ("The Lying Game," "As the World Turns") guest stars in the episode. (ABC/Richard Cartwright) ALEXANDRA CHANDO
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NEW YORK -- New York's Carmelo Anthony and three others were thrown out of a foul-filled game, and the Chicago Bulls beat the Knicks for the second time this season, 110-106 on Friday night.
Knicks centre Tyson Chandler and Bulls counterpart Joakim Noah were tossed after a fourth-quarter altercation, shortly after New York coach Mike Woodson had been ejected following his second technical. He drew a loud ovation during his walk to the locker room from Knicks fans who angrily booed the officiating for much of the second half.
Luol Deng had season highs of 29 points and 13 rebounds for the Bulls despite briefly leaving the game with an injured left shoulder. Marco Belinelli added 22 points as Chicago won for the fourth time in five games.
Anthony finished with 29 points on 10-of-25 shooting, ending his streak of four straight 30-point games. The Knicks lost for the second time in three home games after winning their first 10.
Noah finished with 15 points, 12 rebounds and six assists in completely outplaying Chandler, who took only one shot and was limited to five points and eight boards.
Kirk Hinrich had 16 points, nine rebounds and eight assists for the Bulls, who were totally shutting the Knicks down until allowing 45 mostly meaningless points in the fourth quarter after Chicago had led by 25 in the third.
The Knicks were held to season lows of 85 points and 32.1 per cent shooting in an eight-point loss in Chicago on Dec. 8, when Anthony was sidelined by a cut on his finger that required stitches. Woodson said before the game he thought the Knicks got good shots that night and just missed them, expecting his team would deliver a better performance on its home floor with Anthony in the lineup.
Instead, the Knicks were never really in the game on a rare off night from Anthony, the NBA's second-leading scorer. The score got close in the final minutes, but the outcome had long been decided.
Anthony was called for his second technical, earning an automatic ejection, with 6:45 left after he was whistled for a foul on Noah's offensive rebound and apparently said something to referee Olandis Poole.
Once the game got away from the Knicks, so did their emotions, questioning calls that were made or arguing for ones that weren't. Chandler and Noah were battling for a rebound when they got tangled up and began jawing, and may have even made contact with their heads before they were separated.
The fans weren't happy, either. Spike Lee stood a couple of feet behind Zach Zarba from his courtside seat in the fourth quarter, staring a hole through the referee after one call went against the Knicks.
The Knicks had much bigger problems than the officiating.
They missed 10 of their first 11 shots as Chicago raced to a 14-2 lead. The advantage grew to 30-17 when Deng made a 3-pointer, and Belinelli followed with a free throw after Anthony was called for a technical foul after arguing a no-call on the other end. New York got it down to 30-23 when J.R. Smith made a 3-pointer at the first-quarter buzzer.
The Knicks cut it to 42-37 midway through the second quarter before their offence stalled again. Chicago scored 12 straight points, taking its biggest lead at 54-37 on a free throw by Carlos Boozer with 10.9 seconds remaining, before Anthony stopped the Knicks' 5-minute scoreless drought with a driving layup with 3.2 seconds to go.
Smith had 26 points and 10 rebounds for the Knicks, who fell to 19-7. Their 19 wins through 25 games was bettered only twice in franchise history, when they were 23-2 in 1969-70 and 20-5 in 1972-73. They won the NBA title both times.
Deng appeared to hurt his left shoulder in the third quarter when Jason Kidd reached in on him, but returned to the game after using a heating pad on the bench.
Notes: With Amare Stoudemire getting close to returning from left knee surgery, Woodson said he will talk to the forward Saturday about how he is feeling. Stoudemire practiced twice this week with the Knicks' NBA Development League team so he could scrimmage, since the Knicks weren't holding full-court practices. Woodson said he wasn't sure if Stoudemire would be able to play Sunday. ... The Bulls are 6-1 against the Atlantic Division. ... Former Rutgers football player Eric LeGrand was at the game and received a long, loud ovation when a segment about his paralysis was shown on the video board.
It was Canada's night at the NBA Draft as four players from north of the border were selected.
1. Andrew Wiggins - Cavaliers
8. Nik Stauskas - Kings
18. Tyler Ennis - Suns
45. Dwight Powell - Hornets
2014 NBA Draft Tracker
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Love for Wiggins is official! Is the future bright for Minny? DeMar DeRozan makes USMNT, Tim Leiweke steps down from Raptors & what's next for Kobe?
Love-Wiggins done deal? KD: The Real Reasons, what's next for USA Basketball, Becky Hammon breaks barriers & Naismith 2014 Hall of Fame Inductees


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@pluckaduckactive 5 hours, 53 minutes ago
I left the teaching field and opened a resort in northern Ontario. Happy Camp near Hillsport will open for its first full year in Mid May of 2013. We offer fishing, hunting and outdoor opportunities for outdoor novice to expert! Check us out at http://www.happycampontario.com Magoo and I are eager to get after some waterfowling and as I write, the […] View


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Friday March 08
Wonder Ballroom
128 NE Russell St.
128 NE Russell St.
Where: Wonder Ballroom
Phone: 284-8686
Address: 128 NE Russell St.
Artists Rep artistic director Dámaso Rodriguez has known Cuban-born actor and playwright Carlos Lacámara for years. The two are even working on a musical, set in Cuba after the collapse of the So ...
[CONCEPT POP] Everyone in Portland is on his or her own existential soapbox. Your favorite local brewer is a "champion" of the slow-food movement. Your weed-dealer a ...
[FOLK ROCK] Not all folk music these days is just a game of nostalgic dress-up. The Felice Brothers started out playing family barbecues and New York subways, an ori ...


text: content LE Magazine August 2004 Inside America's Prisons Health Freedom Activists Try to HelpWhen news spread that Jay was sentenced to 13 years in jail for FDA violations that had harmed no one, the health freedom community was outraged. Jay was denied the basic right to have an attorney represent him, and then was sentenced to 10 years beyond the maximum sentence the judge had told him he would face prior to trial. Federal rules mandate that defendants be told their maximum prison sentence exposure in order to determine whether a guilty plea is appropriate. While Jay had nothing to fight with during his trial, donations poured in after his conviction. An appeal was filed seeking to overturn the 10 additional years the judge had arbitrarily and unjustly imposed on him. Despite the best efforts of one of the nation's leading criminal defense firms, the appeal was denied repeatedly. Jay made it clear to the judge that he was a political dissident and did not recognize the FDA's authority over him. Jay had become the embodiment of a "political prisoner." As is the case in all police-state countries, this meant he would be sent to the harshest jails the Bureau of Prisons could find. There was no "Club Fed" for Jay. He was sent to filthy county jails and then to one of the worst jails (in Belle Glade, FL), where third-world-like squalor breeds infectious diseases among prisoners. Jay contracted traumatic injuries at the hands of guards and infectious diseases that almost killed him. Medical treatment was repeatedly denied. When the government identifies a political dissident, the punishment often greatly exceeds that of a common street criminal. After all, this person dares challenge the authority of the government itself. An example is Saddam Hussein, who jailed those who committed street crimes but summarily executed those suspected of questioning his absolute authority. The same was true of Adolph Hitler's death camps. Eleven million people were murdered in the Nazi death camps. Six million of those were Jews, with the remainder consisting of unpopular ethnic groups, homosexuals, those with physical or mental disabilities, and political dissidents. Hitler and Hussein routinely murdered men like Jay Kimball. As you will read in the accompanying article, the US government is trying to do the same by denying him and others basic medical care. Jay's entire case, including the original legal documents, can be accessed at www.liquid-deprenyl.com.4 The Costs of Unnecessary IncarcerationThe federal government has become obsessed with inflicting harsh punishment. The news media feeds this frenzy by sadistically reporting on high-profile white-collar trials. What no one looks at is the high cost to taxpayers of locking up people up who do not pose a danger to society. The current average annual cost of incarcerating just one prisoner is about $30,000.5 By some people's standards, half of the 2 million people jailed today are political prisoners who either do not belong in prison or at least should not be serving lengthy sentences. Multiply 1 million political prisoners by $30,000 and you come up with $30 billion in taxes every single year. And that figure does not include the high costs of arresting and prosecuting these individuals. These numbers pale in comparison to what taxpayers will soon face. Middle-aged and older people increasingly are sentenced to long prison terms. The health care expenses to be paid by the government will become astronomical as these prisoners age and contract the diseases of aging at an accelerated pace because of the dilapidated conditions of American prisons.6,7 The most severe economic consequence is the loss of income tax revenue that occurs as a result of taxpaying citizens being put behind bars. Taxpayers who are not incarcerated are going to have to pay more because the government is increasingly locking up those who used to pay a lot of taxes. In some cases, the government has to take care of the economic needs (welfare) of family members who used to be supported by the political prisoner. The government also forgets about private creditors of the political prisoner, who have to foreclose on homes, repossess automobiles, and write off credit card debt because the political prisoner is no longer able to make monthly payments. No one talks about the squandered tax dollars caused by the government incarcerating as many Americans as it can. The federal government does this even though it is running a $500 billion budget deficit and faces an impending economic catastrophe as a result of Social Security obligations it cannot possibly pay.8-11 No Equal JusticeThe following five words are inscribed on the architrave that towers over the entrance of the Supreme Court Building in Washington, DC :"Equal Justice Under the Law" Of all the phrases that could have been chosen, providing "equal justice" was deemed the most important role of the Supreme Court. When it comes to incarceration, however, the courts have perverted "equal justice" into meaning that everyone receives equal punishment. The problem is that individual circumstances are so different, applying equal punishment results in horrendously unequal situations. For instance, some people make enormous personal sacrifices to achieve a career, a home, a business, a comfortable retirement, etc. Others float through life never giving a thought to any personal responsibility. For those who build a life for themselves, a prison sentence of any substantial length often results in them losing everything. For the irresponsible person, floating in and out of jail is just a routine, and some of them do not consider it a significant imposition. An example of a person with no personal responsibility is a roofer who can find work with any company on a sunny day. This individual sleeps on whatever floor a fellow worker provides or in the company truck if necessary. He takes his cash pay each Friday, spends the money on drugs or alcohol, and is broke before the weekend is over. Because of his drug habit, basic necessities like food and housing are luxuries. This roofer made no sacrifices to get anywhere in life, pays no taxes, and has no credit to even generate any financial obligations. Welfare takes care of his illegitimate children. A two-day or two-year jail term means relatively little to the roofer, as he has no bills to pay, hates his job, has no responsibilities, and can get drugs in jail anyway (and free food). The roofer has no problem sleeping in an uncomfortable cot, using filthy toilet facilities, or having no decent climate control or little in the way of medical or dental care, since he never had these to begin with. If his teeth rot out, they would have done so in or out of prison, since he never went to the dentist. Being around lower-class criminals is not a problem either, since those are the people with whom the roofer works. When let out of jail, the roofer just calls a roofing company and lets them know he is available on the next sunny day to work. (This story about the roofer is true.) Go to the opposite extreme of an attorney who made enormous sacrifices to go through seven years of college and law school, then worked 100-hour weeks to build a successful career. If convicted of the same victimless crime as the roofer and then jailed for two years, the lawyer loses his law license, his practice, his home, his car, his savings and credit, and everything for which he may have spent his entire life sacrificing. The squalid prison conditions and lack of decent medical and dental care result in the lawyer suffering brutally, while for the roofer, a two-year stint is just a minor inconvenience. The judicial system arrogantly ignores personal circumstances when sentencing political prisoners. The result is incredible differences in the magnitude of punishment each person suffers. This is blatantly unconstitutional, but no politician even raises a concern about it. The public, after all, thinks everyone should suffer equally. The sad fact is that there is such a disparity between the examples of the roofer and the lawyer that no one could possibly say that they would receive "equal" punishment if jailed for two years. There are creative solutions that could help alleviate the unequal severity of punishment the government inflicts on its citizens, but the purpose of this article is to provide an inside look at American prisons. Since this is a health publication, a lot of focus will be on the lack of medical care that clearly represents cruel and unusual punishment—something the US Constitution expressly forbids. Continued on Page 3 of 3


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Foundation bestows stethoscopes to paramedics
The Central Kitsap Medic One Foundations recent donation to Central Kitsap Fire & Rescue (CKFR) will enable firefighters/paramedics to listen to a beating heart a little more clearly.
Dr. Helen Butler, foundation co-chair, presented CKFR with seven advanced stethoscopes worth a combined total of more than $900. The foundation made a similar donation two years ago, but with changes in staffing, more were needed. Now all 18 firefighters/paramedics in CKFR will be equipped with the advanced stethoscopes.
Theyre a little bit more advanced than standard stethoscopes, Butler said. Theyre much more acoustically sensitive.
The money used to buy the stethoscopes came from donations from the community. The stethoscopes are on a wish list from
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Timmy moving up to the crux scoop on Wax Job, F5+ at Sopu Tower crag in Gozo
© Simon Alden, Jan 2013
Route: Wax Job
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Reblogged from edwardkenway
(Source: iraffiruse)
20, I have a weird combination of interest for someone such as myself.
I post a ton of random shit, most of it being extremely inconsistent. Majority of things are tattoos, video games, anime, cartoons and other stuff I like.
I love the Gorillaz and pretty much anything post-hardcore, dubstep, electronic, hard dance, trance and every now and again some older hip-hop/rap.
Enjoy my blog and I hope you visit again :]
If Freddie Mercury owned a car dealership, he would be Freddie Lincoln-Mercury
If Freddie Mercury joined the Mystery Gang, he would be Freddie Mercury
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God Bless 2013: On Track To Freely Cook And Eat In America.
It's always a great year when it starts at the OC Fair New Year's Eve Block Party.
Happy 2013 – God Bless the USA with BBQ and liberty for all.
Block Party entrance view from VIP/Media Lounge (above) and its satisfying food (below).
Familiar OC Fair food like Bacon Wrapped Turkey Legs were found between food trucks.
The Lime Truck, one of many Gourmet Food Trucks throughout an area of the OC fairgrounds.
Queen Nation, one of several (1960′s, 1970′s, 1980′s & 1990′s) cover bands playing about.
Young and old enjoyed the Game Room, Demolition Derby, rides and midnight confetti.
After the fireworks, it was fun to gather and throw the confetti in the air like snow.
We'd gladly attend every year!


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- Address:
10455 E Pinnacle Peak Pkwy
(Not Pinnacle Peak Road)
Scottsdale, AZ 85255Neighborhood:
- Cuisine:
ItalianPrice: $31 to $50
- Dining Style: Casual Elegant
- Website: http://www.sassi.biz/
- Phone: 4805029095x
- Hours of Operation:
Open Tuesday - Saturday: Restaurant opens for dinner at 5:30pm
Bar opens at 5:00pm
- Payment Options: AMEX,Diners Club,Discover,MasterCard,Visa
- Cuisine: Organic, Italian, Mediterranean
- Executive Chef: Chris Nicosia
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Counter Seating, Entertainment, Fireplace, Full Bar, Happy Hour, Non-Smoking Area, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Smoking Area, Takeout, View, Wheelchair Access, Wine
- Catering: We offer limited off premise catering by special arrangement. Call for details. 480-502-3335
- Entertainment: In the lounge:
Renee Patrick 6:00-9:30pm FRIDAY
Rich Howard 6:00-9:30 SATURDAY
A word from SASSI
Sassi is Scottsdale's nationally known destination for fine Italian dining, wine and special events. Located at the base of Pinnacle Peak. Sassi offers rustic, artisan style cuisine inspired by small towns in southern Italy. Sassi's villa style architecture, comfortable surroundings and rustic elegance are the perfect setting for a romantic dinner for two or a company event or wedding for up to 150 guests. Dine in one of four main dining rooms or on the patio (weather permitting), or reserve the private wine cellar for up to 14. Sassi features more than reasonably priced 150 wines from Italy and California to complement Sassi's flavorful cuisine. We purchase from numerous small farmers, Niman Ranch and other organic and natural farmers and producers. www.sassi.bizContinued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Ambiance
- Diners' Choice WinnerNotable Wine List
- Diners' Choice WinnerRomantic
SASSI - Best Restaurants in Scottsdale ›
SASSI reviews from OpenTable diners
113 reviews since May 26, 2014
- Food4.5Service4.5
- Ambiance4.7Noise LevelModerate
special occasion (83)romantic (82)scenic view (73)notable wine list (61)fit for foodies (59)great for outdoor dining (54)neighborhood gem (41)good for groups (34)late-night find (6)vibrant bar scene (6)great for brunch (5)hot spot (5)kid-friendly (4)great for lunch (3)Show More
- Not so great new menuOpenTable Diner Since 2002Dined on 9/20/2014Been to Sassi's many times and it was always exceptional. They have recently changed their menu and not for the better. It was very limited, with only 2 salad choices, no steak entree and seafood choices consisting of just shrimp or halibut. Two of us ordered the halibut, which was flat, dry and unimaginative. Two ordered the pork chop, and both servings were overcooked. The short rib gnocchi was served in a casserole dish and very thick and pasty. Our server was not very attentive nor helpful. I politely mentioned that we were not especially pleased with the fish. She returned and said the chef would like to buy the table dessert. They provided ONE dessert for the entire party of 4. Sorry to say we will not be returning very soon.
- Awesome dining in the mountainsDeanFoodieDined on 9/19/2014We dined here for the first time on vacation and it was wonderful. The food was delicious and the service was very good. Excellent patio dining. Next time we visit we'll schedule dinner to see the sun set as it has nice views of Pennical Peak.Special Features:
- Warmed over steakmcz1Dined on 9/19/2014Lovely evening, sat outside. The overpriced grilled pork chop was old and warmed over. Served cold. The brussel sprouts were burned, tough and bitterSpecial Features:
- hopeVIPDined on 9/19/2014We were surprised that we didn't get Happy Hour prices on cocktails in the bar ar 5pm even though the Open Table website indicates there is Happy Hour June-September . To my knowledge Sept 19 is still SEPTEMBER. When I called the gal didn't seem to concerned that the menus changed yesterday……….. What restitution can we expect? We were there on We 9/17 and had happy hour cocktails and summer menu…….and the returned 2 days later and did not have any of the same experience.
- DisappointingrowerVIPDined on 9/18/2014Our favorite Scottsdale restaurant seems to have gone downhill. We hope it was just a slow night and not a sign that the restaurant is in trouble. We hope the experienced wait staff will return and restore the ambiance.Special Features:
- CherylDined on 9/13/2014Everything was beyond excellent! The food, the service, the ambience!Special Features:I would recommend this to a friend.
- OutstandingLocalVIPDined on 9/5/2014Always a wonderful experience -- food is exceptional, great wine list, impeccable service. Dinner at Sassi is always a treat!Special Features:I would recommend this to a friend.
- Consistantly excellentRossDined on 8/30/2014This was our third time celebrating our wedding anniversary at Sassi. Each evening was full of great food, excellent service, wonderful wines, all in a classy atmosphere. We've flown there from Seattle each year because of their quality.Special Features:
- Fabulous EveningKarenVIPDined on 8/30/2014Our evening at Sassi could not have been more perfect. From the minute you walk in the door, the entire evening was phenomenal. Food, wait staff, atmosphere were all wonderful. The halibut that I had and the salmon that my husband had were both divine. We are still talking about the evening. Wish I could give more than five stars!Special Features:
- Great Restaurant!JoanDined on 8/29/2014Great place to visit while in Troon. Would highly recommend it. Wait staff is friendly and food was fantastic! Entrees were great for kidsSpecial Features:
- Special TreatlogicallocalDined on 8/28/2014One of our favorite restaurants (we are locals). Great service, nice facility, very good food. Prices a bit high.Special Features:I would recommend this to a friend.
- MehReviewmanVIPDined on 8/28/2014To be honest, I booked this because the were a lot of good reviews. Our experience was spotty. They brought the wrong order of kids pasta out and then when they fixed it, the bowl had significantly LESS pasta! Further, they didn't even bother to say they were sorry for completely messing up the order while my kid sat there starving. Shrimp was not especially good. Bread service was nothing to write home about. The Parm crisps were soggy. My gnocchi was OK but again, nothing to justify the price. Wine is marked up about 350-400%. Sort of a low rent move. The building itself is beautiful but I would not recommend nor would I go back.
- Wow! Perfect Evening DinnerAZBobVIPDined on 8/23/2014The food was delicious in the most beautiful restaurant in the Phoenix area. Anthony, our waiter, was a true professional who provided us with great service.Special Features:I would recommend this to a friend.
- Surprise in the FoothillsJScottsVIPDined on 8/16/2014We'd been wanting to try Sassi up in Troon for quite a while. Not only was the environment surprisingly unique, but the food and service were both amazingly good. We will definitely be back again.Special Features:
- A memorable 25th anniversary!OpenTable Diner Since 2009Dined on 8/16/2014We had a wonderful time at SASSI! My wife and I went here to celebrate our 25th anniversary. Our experience couldn't have been better. Our server Tom was knowledgable and enthusiastic about the menu. His recommendations were spot on! The food was incredible! My wife and I couldn't remember a more enjoyable meal. If you are looking for a romantic restaurant for a special occasion, SASSI is the place!Special Features:
- Food is not greatHansDined on 8/15/2014I visited Italia quite often and the food in Ssasi wasn't there. The food itself is not great compare to the price. Even the manager just disappear when I complain about the food. They seem to not bothering about complain. The restourant building and environment itself is great. If you love to be some place looks expensive besides the food quality, this restourant is yours.Special Features:
- JJ34Dined on 8/12/2014We chose Sassi to celebrate our anniversary for the outstanding ambience and were not disappointed. From the complimentary Prosecco to the splendid Cannoli dessert, our server was outstanding. The kitchen, however, fell a bit short of our other evenings at Sassi. The Carpaccio was superb; the taste of the fresh Corn Ravioli was also superb but the some of the ravioli's were just a touch doughy and not quite done. My wife raved about the Salmon entree but my Filet did not quite meet the mark. It was prepared exactly the way I asked but there was a bit of gristle in the meat and the accompanying "sauce/side" was too vinegary and the baby carrot was nearly raw. One kitchen faux pas won't keep us away though.Special Features:I would recommend this to a friend.
- Nice ambianceDinerInDisguiseDined on 8/9/2014We have vacationed in this area for 12 years and this was our first visit to Sassi. We were originally alone seated in a large room without table clothes. Then a table came available in the next room which was a little more lively. We were greeted by our waiter and ordered an appetizer that never came. Our white wine was not chilled to my liking and after several minutes was finally ok to drink. The caprese salad was Fabulous! Best I've had in several Italian dining experiences in a while. The pasta dish was very pleasing and good size. Desert was just right for the three of us to split. Overall service was little slow but the evening was nice. I would definitely order the special imported mozzarella caprese salad again. Yum!Special Features:I would recommend this to a friend.
- A great night outOpenTable Diner Since 2007VIPDined on 8/9/2014We hadn't been to Sassi in a while even though we live down the street but this meal was excellent. Service was spot on and we really liked that they had a summer wine list. Food was so good. Go there, now.Special Features:
- Always good!OpenTable Diner Since 2005Dined on 8/9/2014We love our waiter there and we love the food! My only complaint is that the summer special deals are really not a great deal…it is great food, but for the quantity it feels overpriced. We will keep returning, but will just order less..it adds up quickly there. The main dishes are very small but yet expensive.Special Features:I would recommend this to a friend.
- great food and viewOpenTable Diner Since 2014Dined on 8/8/2014attentive service. great food. beautiful surroundings. can't wait to go back.Special Features:I would recommend this to a friend.
- an outstanding experienceConradDined on 8/6/2014Reminiscent of a leisurely European dining experience, unhurried, excellent waiter who seemed to sense the level of attention we were looking for, was attentive, yet unobtrusive, and we never felt rushed. Excellent tuscan feel, atmosphere and food. An outstanding experience.Special Features:I would recommend this to a friend.
- Am I in Tuscany or Scottsdale?littleoneVIPDined on 7/31/2014The ambience, and décor are drop dead gorgeous - and can make one think that you are dining in the beautiful hills of Tuscany. The food is always very well prepared and presented! - We do however prefer the Fall- Winter Menu over the current Summer menu! We go to Sassi 6 or 7 times a year and often take out of town guest so they can be equally as "wowed" with our neighborhood gem! This last visit found us disappointed with our server -he seemed detached and not very focused on us. He failed to explain the Summer Special Menu - nor did he return to the table to see if we wanted fresh ground pepper or parmesan on our pasta dishes (which were both excellent). This was an anomaly; as we have generally enjoyed excellent service at Sassi!Special Features:I would recommend this to a friend.
- 48th Wedding Anniversary at SassiOpenTable Diner Since 2007Dined on 7/30/2014Wonderful intimate celebration! We opted for the Summer Three Course Menu which included Jumbo Wild Shrimp prepared in lobster butter served over chickpea puree with spicy tomatoes and a hint of mint. We added the Wood Grilled Octopus and finished with the Spumoni Budino which is a heavenly paring of pistachio custard, cherry panna cotta, rum sauce, and chocolate shavings! Fabulous service and ambiance.Special Features:
- GPfromPhoenixDined on 7/26/2014We have had great dining experiences at Sassi previously, and returned with friends who had not been there before. Despite advance reservations we were seated at a table in a less desirable room, on top of another table, when there were other tables open. We should have asked for another table but did not. Server was very pleasant, but we were served incorrect appetizers from what we ordered. After they were sent back they were brought out a second time..... The overall service was not up to the standards from our prior visits. As always, the food was excellent.Special Features:
- Top Notch in all aspectsBobbyDVIPDined on 7/26/2014Consistently one of our favorite spots in the Valley for ambience, location, food quality/preperation, and menu. Our only complaint is that the last two times we've dined, we feel like we got a little conned by the server in ordering and paying for something we didn't think we did. To hard to explain here, but neededless to say we need to really pay attention to what is being asked of us and what that means to us. Twice fooled, shame on us.Special Features:
- Summer Menuwygfo5Dined on 7/23/2014We vacation in this area every summer, and were delighted to see the Summer 'set menu', which we tried earlier this week. The quality of the food was exceptionally high, and we both can't wait to get back there before our vacation comes to an end.Special Features:I would recommend this to a friend.
- Great Experience!OpenTable Diner Since 2014Dined on 7/23/2014It was our first time at SASSI, and we were celebrating our 16th anniversary. The food was outstanding! The ambiance was just as nice. From the bread to the antipasta to the salmon and filet - the quality was terrific. And the cannolis for desert were some of the best I have had. We will definitely go back!Special Features:
- Summer at SassiFoodiesDined on 7/19/2014Much smaller menu in summer......disappointing. We did not care for our waiter and the service was not as good as normallyffSpecial Features:I would recommend this to a friend.
- Magnificent!!KateVIPDined on 7/19/2014We love Sassi for its ambiance and upscale dining experience. From its beautiful Spanish decor to its wonderful menu to its breath-taking views, Sassi is one of our favorites in Scottsdale. We would choose this restaurant over any other for special occasions. Also noted for their Happy Hour wines and small plates.Special Features:
- Special restaurantdmm44Dined on 7/17/2014Been to Sassi several times. An Italian Villa set high in the hills above Scottsdale. Several elegant, dining rooms and views out to the beautifully landscaped grounds make this dining experience all the more special. Staff is professional and knowledgeable. Make this your "special" occasion destination.Special Features:
- great foodOpenTableBDFVIPDined on 7/16/2014we are regulars and love the food. A bit disappointed that we were seated in a side room and not in the front room with wonderful views of Pinnacle Peak. Next time I ask for the better seats
- Great for romantic situations.cdavis1962Dined on 7/12/2014The drive alone makes you feel as if you're getting away from it all. The ambience, the food, the service all 5 stars. You can forget about the troubles of life and enjoy the sweet taste of opulence. This place is a treat. So go ahead, you deserve it. Treat yourself and someone special.Special Features:I would recommend this to a friend.
- Great Experience, Romantic DinnerOpenTable Diner Since 2014Dined on 7/12/2014Went to SASSI for my 1 year annicersary. Amazing atmosphere the staff was all aware of the anniversary and accommodated us nicely. Enjoyed a bottle of wine suggested from the server and has the 3 course summer meal. A nice experience for a special occasion!Special Features:I would recommend this to a friend.
- Try summer menuRickMDined on 7/12/2014Sassi has a real bargain summer menu and half price wines.Special Features:
- See belowOpenTable Diner Since 2010Dined on 7/12/2014Absolutely wonderful! The food is outstanding and the staff is wonderful, thank you very muchSpecial Features:I would recommend this to a friend.
- Sassi is still Sassy!Josie1954Dined on 7/10/2014I first had the pleasure of dining at Sassi on opening night, Feb. 14, 2004. It was fabulous then but even more fabulous as the years go by. I have had the pleasure of surprising friends over the last decade by introducing them to Sassi. Always a perfect meal, and we never want to leave. We wish we could LIVE at Sassi.Special Features:
- Still outstanding!!OpenTable Diner Since 2006Dined on 7/8/2014Haven't been here in a few years and was thrilled to see Sassi was still open for my husband's birthday dinner. It has been one of my favorite restaurants in the Valley and even after a few years, it was still outstanding in every way. We had a great time.Special Features:I would recommend this to a friend.
- Great occasional diningOpenTable Diner Since 2014Dined on 6/28/2014Sassi is elegantly done right. The ambiance is up scale, traditional and feels like a vineyard in the wine country. The food was excellent and the service was bar none superb.Special Features:I would recommend this to a friend.
- Impressed with waiter and serviceERK33Dined on 6/28/2014We appreciated the way the waiter explained the menu and made suggestions. The presentation was terrific and the food was truly enjoyable. We also appreciated the follow-up call from Sassi asking how we enjoyed the evening.Special Features:I would recommend this to a friend.


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Arizona Wildcats
Rich Rodriguez calls sideline fight 'embarrassing'
University of Arizona football Rich Rodriguez did not see the fight that took place on his sideline during the team's 49-48 win in the Gildan New Mexico Bowl Saturday.
Punches were thrown by both junior defensive tackle Tevin Hood and freshman linebacker Cody Ippolito late in the first quarter.
Soon after both players were thrown out of the game. By Rodriguez.
"It's embarrassing," Rodriguez told Arizona Sports 620's Doug and Wolf Monday. "When I saw it afterwards it was embarrassing, and as soon as we found out about it we sent the kids into the locker room and they went home with their parents."
Rodriguez said disagreements between teammates happen throughout the course of a season, but he's never had something like that happen on the sideline during a game.
"That's simply not going to happen," he said. "But it's out of character, certainly, for those guys, and we'll deal with them when we come back (from the winter break)."
What, exactly, will become of them?
"They're going to deal with Coach Rod after the break," Rodriguez said.
Most Popular
Wildcats Audio
- Bearing Down with Adam and Jarrett - Sept. 19A close win over Nevada, 2015 schedule and home vs. Cal
- Rick Neuheisel, Pac-12 Network analystPac-12 Network analyst Rick Neuheisel breaks down the first few weeks of Pac-12 football.
- Rich Rodriguez- UA football coachUniversity of Arizona head coach Rich Rodriguez previews the Wildcats' game against Cal.
- Bearing Down with Adam and Jarrett - Sept. 11Adam and Jarrett talk about a close win at UTSA and a home date vs. Nevada.
- Rich Rodriguez - Arizona head coach University of Arizona football coach Rich Rodriguez joins Doug and Wolf


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NORFOLK -- Christopher Kulp was buying supplies for a Fourth of July cookout when he decided to take his chances on a lottery ticket. He bought a Jewel 7's scratch ticket from the Virginia Lottery that turned out to be worth $100,000.
Kulp, who is an E-6 in the U. S. Navy, scratched the ticket in his car and realized he'd won the $100,000 top prize, according to a Va. State Lottery press release.
"I about fainted in my car," he told Virginia Lottery officials. "My wife didn't believe me. She had to see it in person."
He bought the winning ticket at Farm Fresh on Ocean View Avenue in Norfolk.
When asked how it feels to win the Lottery, he replied, "The feeling is indescribable."
According to lottery officials, Kulp is the first player to claim the $100,000 prize in game #1431, which means 15 top-prize tickets remain unclaimed.


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- Operas
- Tickets
- Contribute
- Company
- Broadway
- Resident Artists
CONTACT: Emily Stevens, 503-417-0569
(Portland, Ore.) — Portland Opera's first opera of the 2013/14 Season is a new production of Richard Strauss's one act opera, Salome, opening November 1 at Keller Auditorium, with additional performances November 3, 7, and 9, 2013. Tickets begin at $20.
"Strauss's brazenly modern retelling takes off from Oscar Wilde's 1891 play Salomé, in which the princess shamelessly eroticizes the body of John the Baptist and indulges in a touch of necrophilia at the end," explains The New Yorker music critic Alex Ross in his book The Rest is Noise. Rather than setting the text in a traditional verse form, like most opera lyrics, Strauss's librettois a direct translation of Wilde's play by German author Hedwig Lachmann. Portland Opera Music Director GEORGE MANAHANconducts the score that Strauss himself described in a 1942 essay as "truly exotic harmony, which shimmer[s], especially in the strange cadences, like iridescent silk."
At the opera's premiere in Dresden in 1905, the cast stood for 28 separate curtain calls, and after a performance in Vienna in 1906, Austrian author and music critic Ernst Décsey declared, "nothing more satanic and artistic has been seen on the German opera stage." The Oregonian agreed—after Portland Opera's last Salome in 1990—that it "is an opera that has to be seen to be appreciated, if appreciate is the right word… the full effect of Richard Strauss's overripe drama comes from seeing the characters worm their way through depravity, eroticism, and vengeance."
In Portland Opera's first new production on the Keller Stage since Cinderella in 2007, Stage Director STEPHEN LAWLESS returns to reconceive Strauss's tour-de-force for the 21st century. Willamette Week praised his Marriage of Figaro in 2011 for its "cheery dramatization of serious and political conflicts… when the action shifts elsewhere, class and gender issues come to the fore." Mr. Lawless will use this keen ability to distill a timeless story into a modern parable for this production of Salome. "Strauss's treatment of Oscar Wilde's play catches the decadence of an apocalyptic world," explained Mr. Lawless, "where the normal rules of morality have ceased to exist."
Scenic Designer BENOIT DUGARDYN, who originally trained as an architect before switching to scenic design, is creating the crumbling landscape that reflects the characters' moral demise. "The setting is a once-opulent hotel ballroom, slowly crumbling around the characters," he explained. "The floor has fallen through to the basement underneath, and the ceiling is about to cave in." This is Mr. Dugardyn's first production with Portland Opera.
Also making her Portland Opera debut is Costume Designer INGEBORG BERNERTH, whodrew inspiration from haute couture to portray Herodias and Herod's power, excess, and greed. To contrast with this luxury, she looked to modern uniforms, from doctor's to mechanic's uniforms, and from American to Middle Eastern soldier's uniforms. She was also inspired by traditional religious garments and images of contemporary religious figures, using them to represent the wide range of modern religions.
Called "a revelation" and praised for her "viscerally exciting" Brünnhilde by The Washington Post, soprano KELLY CAE HOGANsings her first role at Portland Opera, after making her debut at the Big Night Concert on September 21, 2013. Now making her mark internationally as a dramatic soprano, Ms. Hogan began her career performing the role of Carlotta on tour with The Phantom of the Opera and in the ensemble of The Sound of Music on Broadway. After singing Gerhilde at the Metropolitan Opera in Die Walküre under the batons of Maestros James Levine, Fabio Luisi, Lorin Maazel, and Donald Runnicles, Ms. Hogan is now taking on the title role of Brünnhilde, which she first sang with Virginia Opera and then subsequently with Opera North in a live BBC Radio broadcast. She was praised by the German newspaper Kreiszeitung for her ability to portray Strauss's Salome with "almost unearthly beautiful sounds," and has performed the role with the Polish National Opera, Florentine Opera, Lyric Opera of Kansas, and on tour in Japan.
Well-known for his crossover work into Broadway is bass baritone DAVID PITTSINGER, who returns to Portland Opera to sing the role of the ill-fated prisoner Jokanaan, John the Baptist. Mr. Pittsinger was last seen in Portland as Count Almaviva in The Marriage of Figaro in November 2011and in the U.S. Bank Broadway Across America Portland touring production of South Pacific in August 2010. Mr. Pittsinger has been praised as "spectacularly agile" by The New York Timesand is believed to be the only performer to sing on Broadway and at the Metropolitan Opera in the same day, when, on March 13, 2010 he performed a matinee at the Lincoln Center Theater on Broadway as Émile de Becque in South Pacific and then an evening performance as the Ghost of Hamlet's father in the Met's Hamlet.
Veteran mezzo soprano ROSALIND PLOWRIGHT, who sang her first professional role as the Page in Salome at English National Opera in 1975, now makes her Portland Opera debut in another role from Salome, Herodias,Salome's mother. The Guardian described her Herodias at the Royal Opera House as "refreshingly uncaricatured; it's easy to imagine her as the chic hostess of the dinner party that's going on upstairs as the gruesome events unfold beneath." In 2007 Ms. Plowright was made an officer of the Order of the British Monarchy by Queen Elizabeth for her services to music, a rare privilege for any living musician.
Tenor ALAN WOODROWis also making his Portland Opera debut as Salome's stepfather Herod. Alan Woodrow studied at the Royal Conservatory of Music in Toronto and at the London Opera Centre. After completing his studies he joined English National Opera, where he was principal tenor for several years. It was his exceptional debut in BohuslavMartinů's The Greek Passion at the Edinburgh Festival that first brought him to the attention of major European houses and launched his international career. Herod has become one of his signature roles, and The Times (London) said, "Woodrow's magnificent performance comes near to dominating the evening… I haven't seen a Herod to touch him."
The "thoroughly compelling" (Seen and Heard International) tenor RIC FURMANwill sing Narraboth, the Captian of the Guard who is seduced and also destroyed by the lovely princess Salome. Hailed as a "beautiful tenor" by Opera News, Ric Furman made an unscheduled Seattle Opera debut last season when he was called at the last minute to perform Florestan in Beethoven's Fidelio, a role he had been covering. The Sun Break praised his "big voice of beautiful timbre" and Seen and Heard International found his performance "thoroughly compelling in his evocation first of utter despair and eventually of exultant joy."
"It's swift, it's brutal, and it's bloody," said Portland Opera General Director Christopher Mattaliano, "Salome is a 90-minute roller coaster ride that will knock you sideways." Adds George Manahan, Portland Opera's Music Director and conductor for this production of Salome, "This score is a dizzyingly electric and electrifying piece for singers and orchestra alike. The sheer variety of colors and unusual effects has an impact that really stays with you long after the final note is played."
|Kelly Cae Hogan
|Alan Woodrow*
|Rosalind Plowright*
|David Pittsinger
|Ric Furman
|Melissa Fajardo†
|First Jew
|Jon Kolbet
|Second Jew
|Ian José Ramirez†
|Third Jew
|Carl Halvorson
|Fourth Jew
|Marcus Shelton
|Fifth Jew
|Darren Stokes*
|First Nazarene
|Anton Belov
|Second Nazarene
|David Warner
|First Soldier
|Jonathan Kimple
|Second Soldier
|Konstantin Kvach
|André Flynn
|With the Portland Opera Orchestra
|* Portland Opera debut
|† Portland Opera Resident Artist
|Stage Director
|Stephen Lawless
|Matthew Ferraro*
|George Manahan
|Scenic Designer
|Benoit Dugardyn*
|Costume Designer
|Ingeborg Bernerth*
|Lighting Designer
|Marc McCullough*
|* Portland Opera debut
For musical excerpts, plot synopsis and detailed cast bios, click here.
|Richard Strauss
|Hedwig Lachmann's German translation of Oscar Wilde's play Salome.
|Sung in German with English translations projected above the stage.
|World Premiere:
|Hofoper, Dresden: December 9, 1905
|Portland Opera Premiere:
|May 1975
November 1, 3, 7, 9, 2013
All performances begin at 7:30pm, with the exception of the 2:00pm matinee on November 3.
RELATED EVENTS (Calendar Editors Kindly Note)
In its ongoing quest to make opera as accessible as possible, Portland Opera has a robust schedule of events designed to explore the many facets of Salome.
Tune in to All Classical 89.9 FM for an in-depth preview of Salome:
10/24/13 "Northwest Previews," All Classical 89.9 FM, 6pm
10/26/13 "Saturday Matinee," All Classical 89.9 FM, 1pm
Enjoy a live, 50-minute sneak peek of Salome:
10/27/13 Multnomah County Central Library, Collins Gallery, 2pm,Free
Opera In-Depth Series
Learn more about each opera at one of Portland Opera's special Opera In-Depth lectures. These 90-minute sessions feature fascinating stories, historical background and musical information about the composers, librettists and operas in these entertaining and illuminating presentations. Each session is illustrated by audio and visual examples and includes a question-and-answer and discussion period.
Lecturers:Robert Kingston and Alexis Hamilton
Date: October 21, 2013
Time: 7 p.m. to 8:30 p.m.
Location: The Hampton Opera Center, 211 SE Caruthers Street, Camerata Room
Cost: $25 general, $10 student rush
Tickets available by calling: 503-241-1802
Opera Insights
These free and informative sessions, led by Resident Historian and Lecturer Bob Kingston, focus on the music and history behind the evening's opera in ways that make each performance even more satisfying.
1 hour prior to each performance | First Balcony Level. Free
Back Talk
Immediately after each opera performance, audiences are invited to join General Director Christopher Mattaliano and an interesting variety of guests that will include fresh-from-their-dressing-room performers, directors, and conductors for a 20-30 minute Q&A.
Orchestra Level | Free
SALOME | Fri. 11/01, Thurs. 11/07, Sat. 11/09, at 7:30pm | Sun. 11/03 at 2:00pm
Tickets, starting as low as $20.00, can be purchased:
|Portland Opera Box Office, 503-241-1802, Toll-free 866-739-6737, (Mon – Fri, 9:00am – 5:00pm). Ticketmaster, 800-982-ARTS (days, evenings, and weekends).
|Portland Opera Box Office, 211 SE Caruthers St. (just south of OMSI, off Water Ave.) Mon – Fri, 9:00am – 5:00pm. Ticketmaster outlets.
|Groups of 8+ tickets save up to 25% off by calling 503-295-3509 or emailing email@example.com.
|Students/Military $10 per ticket, Seniors $20 per ticket, 1 hour prior to show only, all available unsold seats. 1 ticket per person, valid ID required.


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To fully take advantage of Flash CS3, it's necessary to have a comprehensive understanding of ActionScript 3.0. From manipulating movie clips and responding to user actions with variables to writing functions and conditional operators, ActionScript 3.0 in Flash CS3 Professional Essential Training covers the vital skills necessary to master ActionScript 3.0. Instructor Todd Perkins uses numerous hands-on examples--including two game-building exercises--to explore ActionScript's powerful features. Exercise files accompany the tutorials.
Hi. Welcome to Adobe ActionScript 3.0 in Flash CS3 Professional Essential Training. I'm Todd Perkins and I'll be walking you through learning ActionScript 3.0 in Flash CS3. I'm an Adobe certified instructor in Flash. I love teaching Flash, and I recently came over from being a Flash designer to being a developer and so I know the struggles that you might be going through if you're a Flash designer and you're finally trying to learn ActionScript. In this title we'll learn all the mysterious words that you've heard before like function, method, class, object, variable. We'll even create a few games.
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