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This conversation is closed.
What can governments do to end poverty in their countries? Is a solution possible under capitalism?
Hello, I come from Argentina, and in my country, poverty is an issue we still can't eradicate, even though extreme poverty has been around for many decades now.
What still baffles me is the fact that although the Government gives away money to those with reduced incomes, poverty is as bad as always. Poor people can now (at least) fulfill their basic needs, but they have now become dependant on the Govt to give them the necessary resources for life (and politicians do not care about this, since this way they can keep on "buying" their votes with cash). They don't have jobs (and some do not even bother to find one) and most still live in slums under really poor conditions. So, it's obvious this solution is only benefitial in the short run... eventually the Government is going to run out of money and we'll still have the same number of people in the streets.
Moreover, I read yesterday how India is going to start doing the same thing, but I guess that probably won't go anywhere either.
Now, what do you think is the solution to stop this vicious circle of poverty? What is your Government doing about it?
Bear in mind that Latin America has just extreme poverty levels (not as much as Africa), but still much more than the First World countries. At least in my country there is a surprisingly high number of slums (check some photos in wikipedia: http://es.wikipedia.org/wiki/Villa_miseria )
In my opinion, emphasis should be made on giving labour to these people outside-the-system. But for that, we need to offer public AND quality education. Yet I'm conscious that a malnourished child is not going to be able to be properly educated, is he?. So what can we do to ensure that child will have a better future? It's difficult to come up with a solution, but we're in the 21st Century now, it's about time we stopped poverty.
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Feb 1 2013: I feel the fundamental problem with global action is that the masses don't care, enough. Put the subject on the table & most people feel empathy for those in poverty... But these issues are always quickly forgotten as we all deal with our own individual lives. I feel most of these talks are as fruitless as the discussions 'people's front of judea' from 'the life of brian'.
Following, with each countries population mostly concerned about their own welfare & prosperity, their leaders/politicians will always make decisions that are going to get them re-elected. This means very little is spent on things that benefit others or long term goals in general. I really can't see this cycle changing for a very long time. We can't even get our leaders to save our planet from the uncertainty of climate change.
I think the keys to a comfortable & sustainable future for us all are cheap clean renewable energy & population caps. We need to remember we are animals. Like all other life forms on earth, from simplist single cell to the most complex organism, life has always been about reproduction. We have always fought for space & resources in order to thrive and spread. Are we smart enough as a species, to overcome our instincts? Or will our population keep snowballing until something inevitably goes dramatically wrong?
As for clean, cheap energy... The answers are coming. It's frustrating we aren't putting more effort into getting the technology sooner. But once we have it, each country living in poverty should have the ability to pick THEMSELVES up.
I think that scientists globally should suspend some areas of less important research & work on this one goal.
shawn disney 10+Feb 2 2013: Brilliant! You have figured it out. Al;though I would note that prosperity seems to automaticallly lead to birth control,, so energy is enough.You might be interested to learn tha scientists have ALREADY solved the energy problem, but politics and various other complications have so far interfered with carrying it outI'm referring to the secret Cold War development of a nuclear fission aircraft engine, called the Thorium Liquid Fueled Reactor.(LFTR) Perfect for civilian power, as it is failsafe and has a great many more virtues than the common Uranium LWR reactors , like the Fukushima type. LFTRS have no high pressures, steam, water, hydrogen explosions, or solid fuel rods.. In addition, they can safely burn up LWR long lived waste, using it as fuel. Their big drawback , and the real reason they were abandoned 40 years ago is that they do not make usable bomb material. Their inventor, Alvin Weinberg, thought that Uranium LWRs were completely unsuitable for civilian power, whereas Thorium LFTRs were exactly right. Look this up on Youtube, or read "Thorium : Energy Chealper than Coal", by robert Hargraves, if want to know more . Or website "energyfromthorium.com"
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Ghana is a country that has free public education, but with a slight catch. In order
to attend, one must pay for their own school uniforms, textbooks, school supplies
and food. Often times, these costs are too high for the average Ghanaian family
to afford and children either do not attend school at all or drop out at an early
age. We spoke to the women of a rural Ghanaian village about the importance of sending
your children to school and the importance of dental hygiene. The children were
all so sweet and wanted to hold our hands and play.
All the children in primary school in Ghana wear uniforms. I was amazed and delighted
by the colorful dresses, shorts and collared shirts that I saw. Most were some sort
of brown or tan color, but others were quite colorful, withal different colors pinks
and magentas and teals. For the most part, then school houses were small and appeared
no different from the average Ghanaian building. They were, however, usually located
on some small patch of land so the children could play soccer or other games. The
children seemed motivated and genuinely interested in learning. Most schools are
parochial until they children begin attending University.
Recently, the system of schooling in Ghana changed the number of years that children
attend school. By the time they were finished with primary schooling, students were
already in the early to mid twenties. Now, the age that students begin university
usually corresponds with the Western schooling program.

subset: commoncrawl


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Tell the world what you are doing to help the Earth. People seem to think it's really hard to do anything but it really isn't, anyone can flick a lightswitch! :) Add a discussion for each suggestion (haha, a poem!)
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How to Report an Adverse Reaction to a Medication »
"Potential drug treatments are tested on paper, in laboratories and eventually in thousands of people. But every drug that goes through this cycle â" every drug that FDA approves â" carries some risk. One of the first lines of defense against "...
Read the How to Report an Adverse Reaction to a Medication article »
(Generic versions may still be available.)
Dimetane Patient Information including How Should I Take
In this Article
- What is brompheniramine (Dimetane)?
- What are the possible side effects of brompheniramine?
- What is the most important information I should know about brompheniramine?
- What should I discuss with my healthcare provider before taking brompheniramine?
- How should I take brompheniramine?
- What happens if I miss a dose?
- What happens if I overdose?
- What should I avoid while taking brompheniramine?
- What other drugs will affect brompheniramine?
- Where can I get more information?
What should I discuss with my healthcare provider before taking brompheniramine?
Do not take brompheniramine if you have taken a monoamine oxidase inhibitor (MAOI) such as isocarboxazid (Marplan), phenelzine (Nardil), or tranylcypromine (Parnate) in the last 14 days. A dangerous drug interaction could occur, leading to serious side effects.
Before taking brompheniramine, talk to your doctor if you have
- glaucoma or increased pressure in the eye;
- a stomach ulcer;
- an enlarged prostate, bladder problems or difficulty urinating;
- an overactive thyroid (hyperthyroidism);
- hypertension or any type of heart problems; or
- asthma.
You may not be able to take brompheniramine, or you may require a dosage adjustment or special monitoring during treatment if you have any of the conditions listed above.
Brompheniramine is in the FDA pregnancy category C. This means that it is not known whether brompheniramine will be harmful to an unborn baby. Do not take brompheniramine without first talking to your doctor if you are pregnant or could become pregnant during treatment.
Brompheniramine passes into breast milk. Infants are especially sensitive to the effects of antihistamines, and serious side effects could occur in a nursing infant. Do not take brompheniramine without first talking to your doctor if you are nursing a baby.
If you are over 60 years of age, you may be more likely to experience side effects from brompheniramine. You may require a lower dose of this medication.
How should I take brompheniramine?
Take brompheniramine exactly as directed on the package or as directed by your doctor. If you do not understand these directions, ask your pharmacist, nurse, or doctor to explain them to you.
Take each dose with a full glass of water.
Brompheniramine can be taken with or without food.
Do not crush, chew, or break the extended- or timed-release forms of brompheniramine. Swallow them whole. They are specially formulated to release the medication slowly in the body.
To ensure that you get a correct dose, measure the liquid form of brompheniramine with a special dose-measuring spoon or cup, not with a regular table spoon. If you do not have a dose-measuring device, ask your pharmacist where you can get one.
Do not take more of this medication than is prescribed or is recommended on the package. The maximum amount of brompheniramine that you should take in 1 day is 24 mg. The regular-release tablets and the syrup are usually taken every 4 to 6 hours as needed (four to six times a day). The sustained-release tablets and capsules are usually taken every 8 to 12 hours as needed (two or three times a day). If your symptoms do not improve, or if they worsen, contact your healthcare provider.
Store brompheniramine at room temperature away from moisture and heat.
Dimetane Patient Information in Detail
- What is Dimetane?
- What are the possible side effects?
- What is the most important information I should know?
- What should I discuss with my healthcare provider before taking?
- How should I take?
Additional Dimetane Information
- Dimetane Drug Interactions Center: brompheniramine maleate oral
- Dimetane Side Effects Center
- Dimetane FDA Approved Prescribing Information including Dosage
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You are encouraged to report negative side effects of prescription drugs to the FDA. Visit the FDA MedWatch website or call 1-800-FDA-1088.
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Does any know of a study or personally witnessed any change, or lack of change, in technical reading skills after spending a good deal of time reading fiction?
closed as off topic by Walter, Loki Astari, Thomas Owens♦ Oct 6 '12 at 0:33
Questions on Programmers Stack Exchange are expected to relate to software development within the scope defined by the community. Consider editing the question or leaving comments for improvement if you believe the question can be reworded to fit within the scope. Read more about reopening questions here.If this question can be reworded to fit the rules in the help center, please edit the question.
All my life I have been an avid reader. Since I've read both fiction and technical for as long as I can remember, I can't particularly report on a change caused by switching from one to the other.
However, I believe that reading is a skill and that practice of a skill helps you improve it. Doing lots of reading of any kind (within reason) should help you read faster, increase comprehension, improve vocabulary, etc. It should be easy to find studies that support this.
You can view it as training your neural network to quickly recognize words and phrases. The more training, the more accurate/fast it will be.


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The Summer Intensive actually is Massage module I, but in only 6 days! And intensive it will be! The days will start early and end late, but to make sure your concentration will stick, there will be meditations, mantra-singing and relaxation moments in between.
Massage module 1, or in this case the Summer Intensive will deepen the basics of vata, pitta and kapha in relation toabhyanga, and related massage techniques. This module will consist of extensive instructions and even more extensive time to practice, with immediate correction where necessary, on all facets related to ayurvedic massage of body, hands, feet, face and head.
Much attention will go to simple and advance methods on how to manage your prana, as this is the ultimate secret for a good ayurvedic massage capacity, regardless of which specific technique. Learning these techniques in this Module 1 will enable you to give simple but thorough ayurvedic massages to clients.
In case you want to deepen your examination and all round ayurvedic skills, it will be good to also learn more about nutrition, lifestyle and prevention.
Basic principles Ayurvedic Module I > Summer Intensive
• Introduction and theory ayurveda
• Ayurveda and prakruti
• Dhatus (tissues) and srotamsi (systems), basics
• Prana and mantra
• Breathing exercises
• All aspects of oil usage and abhyanga
• Vata, pitta and kapha in massage
• Simple dosha examination
• The importance of prana in massage
• Abhyanga of back of the body
• Abhyanga of front of the body
• Head & face massage
• Hands & feet massage
• Case studies, explanations and discussions
Miriam Alberts Coen van der Kroon
Module 1 Summer Intensive 2014
To register, please click here: online registration.
For more information or trouble with online registration please call: + 31 6 24 32 16 25. (please leave a message if answering machine responds)
Upon receiving your online and your registration fee of €100 (which is inclusive in the total price) on our bank account, your registration is final and your place is secured. At that moment your registration is binding.
Contact us:
+ 31 6 24 32 16 25
Office hours:
Monday, Wednesday and Friday
10 am - 16 pm or leave a voicemail message!
Oude Arnhemseweg 290
7351 TD Hoenderloo
The Netherlands


text:
Cairo, Egypt
Real estate risk to both assets and employees is on the rise in several emerging-market economies.
Vertical communities are moving ever higher as a new generation of high-rise buildings concentrated mainly in China, the Middle East and South East Asia show developers competing to build to record heights.
According to the latest research from global property advisor CBRE Group, Inc., Middle Eastern investors are expected to spend US$180 billion in commercial real estate markets outside of their own region over the next decade.
Muscat's commercial property market is showing signs of continued stability driven by government investment in transportation and energy infrastructure.
An upsurge in economic confidence following Dubai's World Expo 2020 win, has led to heightened demand for commercial office space
Following the period of unprecedented tensions across the Kingdom of Bahrain, we are finally returning to a sustained period of stability.
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Legal internships in the Aurora Native Title Internship Program.
by Laura Holmes
My six-week internship at New South Wales Aboriginal Land Council (NSWALC); what can I say, I had an amazing experience! I made new friends, I learnt a lot about the Aboriginal land claim system in NSW and the political nature of many of the issues that arise.
From day one, they set me to work reading up about the land claim system, which is entirely different to native title. Where native title is more focused on cultural connection with land, Aboriginal land claims are compensatory and allow Local Aboriginal Land Councils to manage the land as they see fit once the land is granted. As the land is granted in fee simple, Aboriginal Land Councils can even sell the land for the economic benefit of their communities. Also, Aboriginal people don't have to be from the specific Aboriginal groups to receive a benefit, they just have to be Aboriginal and living in the area. I think this is a fantastic way of ensuring that those affected by past Government practices such as the removal of children, can still be compensated and supported in the community where they live today.
The Legal Officers at NSWALC found challenging and interesting tasks for me to complete. These included drafting letters, memos and briefs. A highlight of my internship was my task of investigating land claims which had been rejected by the Minister to see if they were validly rejected and if not to appeal the rejection. I also attended court for a day with one of the Legal Officers. It was great fun watching the Barristers work and seeing how the positions raised by Counsel were flexible, depending on the opponents, and ended up being totally different at the close of the day.
I found the work at NSWALC to be engaging and useful. I will definitely use the skills I learnt there. One of the best things about it was receiving constructive criticism from the lawyers on my drafts. They went through them carefully and provided useful feedback about how I could better phrase sentences.
The team at NSWALC are all very friendly. They took me out for lunch on multiple occasions. This was a great way to get to know my colleagues better and also Parramatta, where the Land Council is located.
If you're interested in Aboriginal affairs, then you should definitely apply for an Aurora Internship via the Aurora Native Title Internship Program.
Visit the Arora Project website for more information.
If you would like to discuss further, feel free to contact me directly on: firstname.lastname@example.com.


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Oops. The Broham is actually $6.45. When I wrote my post, I had misplaced the paper menu I brought back from Phil's so I copied the price off their website, which, obviously, hasn't been updated to reflect current prices. Needless to say, I found the paper menu and $6.45 is the current correct price for the Broham.
This is the Pork Broham sandwich. It's one of the least expensive menu items ($5.95).
San Diego Restaurants
Posted 06 June 2006 - 12:53 PM
"Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'
Brian: Peter, those are Cheerios."
– From Fox TV's "Family Guy"
Posted 14 June 2006 - 06:25 PM
Posted 16 June 2006 - 10:34 AM
From what I saw, the kitchen is filled with electric smokers. I'm guessing they were smokers from their configuration (metal racks holding trays of chicken parts and ribs). They weren't professional convection ovens or even regular professional ovens since I know what they look like which is why I am guessing they were smokers. It looks like the meat is pre-cooked in the smokers and then carried on a tray out to the front grilling area to be finished. In fact, everything is brought out from the kitchen to the front grilling/serving area, from buckets of sauce, to beans and coleslaw.
I think what you saw were probably his Rationale Combi Ovens; a very expensive but versatile piece of kitchen equipment. You're right his meats are par-baked, cooled and then finished over wood. (My source is someone who knows Phil and has been in his kitchen literally thousands of time)
There are reasons it's done this way, not the least of which may be legal. It wasn't that long ago that Phil's was closed for 9 months because of complaints (potential lawsuits?) from his neighbors there on Goldfinch about smoke and other BBQ nuisances. Additionally, the San Diego County Department of Environmental Health (aka the Health Department) has long been one of the toughest in the State. The recent inspection changes now focus on the primary risk factors of temperature, handling and storage and the penalties for violations (even a first violation) are pretty stiff. So some of Phil's process may also be driven by having to comply with local health regs. Not trying to excuse it, just putting some possibilities on the table.
But...........there are some changes for Phil's coming down the pike. Nor sure when, and not sure how public these plans are, but there a relocation is in the works. Bret Harte said to "go West young man" and that's what Phil's doin'. Parking should be better and there won't be as many residential neighbors to complain or be bothered by odor, smoke and traffic.
Edited by kalypso, 16 June 2006 - 10:35 AM.
Posted 16 June 2006 - 03:50 PM
What a comfortable spot to chat, have a glass of wine and eat some really well crafted food. The Vine concentrates mostly on small production, high quality wines and beers from around the world. There were 3 wine flights of 4-3oz pours for $17. Wines by the glass were numerous and in everyone's price range. I ordered an Argentinian Malbec and the friend I met, a Petite Syrah from CA. Both of these were in the $7-8 range if I recall.
We opened with the Olive sampler which consisted of 4 varieties of olives, 2 black and 2 green. All the olives were good and the nicoise olives very good, but we'd just tasted far better olives from the olive vendor at the farmers market (below).
I'd never really considered chopped chicken liver sexy let alone super sexy, so of course I had to order Shannon's Super Sexy Pate to find out. I don't know that I'd call it sexy, but I might go as far as seductive. Silky smooth with no grittiness, it came with thinly sliced apple and perfectly ripe pear. Best of all it came with enough crunchy crostini to equal the amount of pate.
The stuff was pretty good and we'd already dug in when I remember to take the picture
The Empanadas Verde were equally as good. The achioted flavored pastry crust for the empanadas was light and flakey, something I certainly wasn't expecting.
They were stuffed with a mince of beef and pork that had been seasoned with chiles, raisins and a bit of cheese. The drizzle on top is lime crema, along with a salsa verde. I would have liked a little more filling to even out the ratio of crust to filling, but since the crust was so good I didn't mind.
For me, the least successful dish of the evening was the Veggie Gratin, and even it was pretty good.
The gratin was a layered affair of potatoes and leeks bound together by a Gruyere cheese sauce. Unfortunately, there was just enough too much nutmeg in the sauce so that it was too noticeable rather than just a pleasant accent. The sauteed veggies accompanying the gratin were outstanding. The asparagus, red peppers, red onions and mushrooms had been tossed with olive oil and balsamic vinegar and not overcooked. There isn't a potato on the face of this Earth that doesn't have my name on it, but this is one time when the vegetables (alas) trumped the spuds.
Portions are small and can be shared. My friend and I shared everything. Prices range from $6.95 - 11>95 for the savory plates. There are also salads and a soup, as well as several varieities of cheese boards.
All the plates that we'd had so far had been good to very good, but the best was yet to come.............dessert And you'll have to use your imagination to get an idea of it because we'd eaten about three quarters of it before I remembers I should have taken a photo. Oh, well.
I had eyeed all the strawberries in the farmers market but hadn't purchased any. Lucky for me, The Vine had, and they had sliced and macerated them so that they were nice and sweet without being cloyingly sweet. The berries were used to fill a feather light biscuit, along with some house-made whipped cream that had been flavored with Pedro Ximenex sherry. The combination sherry and strawberries with the elegantly lush mouthfeel of real whipped cream was almost too good to be true. Strawberries are not my first choice for berries, but wow, if I could have berries like this everyday I might just change my mind!
If I lived in OB I'd probably end up being a regular here. They've got lots of interesting wine, and beer, imported Belgian beers even. So far, the food I've sampled as all been several cuts above average and clearly well prepared. The space itself if very comfortable and the whole vibe of the place friendly and welcoming, a neighborhood desitnation. As our govenator says........I'll be back.
Posted 20 June 2006 - 08:37 PM
Thanks in advance!
Posted 20 June 2006 - 09:52 PM
Posted 21 June 2006 - 11:39 AM
Posted 22 June 2006 - 11:36 AM
Old Town is mostly the same, only Bazaar del Mundo (sp?) changed management. Its been made a tad more historically correct apparently. (I havent been to the Bazaar since the change over. Must remedy that).
Sushi Ota still very good, pricey. I think probably still the best in San Diego.
Posted 22 June 2006 - 03:24 PM
Regarding Casa de Pico, now I'm unsure about the Old Town location. The Bazaar del Mundo webiste still lists it as a restaurant but the interenet brings up comments to the contrary. From the net...
"As of 18 May 2005 Casa De Pico will no longer be found in Old Town! However, two new locations are planned. Summer 2005 it will open up in the Grossmont Shopping Center along Grossmont Drive and in the summer of 2006 Casa De Pico will open in the New location of Bazaar Del Mondo which will be at the Old Police Station near Seaport Village!"
Here is another quote from the net...
One of my many favorite hangouts in San Diego is Bazaar del Mundo in Old Town, and I have been very fortunate to visit there many times over the past 30 years with family and friends. Located on the grounds of Old Town Historic Park, Bazaar del Mundo is the vision of Diane Powers, who leased the property from the state 33 years ago, and who converted the crumbling and boarded-up Casa de Pico Hotel into the thriving community it is today. It is also the most profitable state park in all of California.
In a decision that many have questioned, the state decided to award the lease when it came up for renewal to a New York corporation, which plans to convert the park to their vision of an Early California theme. Because of this decision, Bazaar del Mundo, as we know it today, is shutting down in May.
I haven't been down there so I have no clue what's really going on but it's a safe bet that Casa de Pico is not there.
Edited by Octaveman, 22 June 2006 - 03:29 PM.
Posted 22 June 2006 - 06:34 PM
I guess Sushi Ota is an acquired taste. I hate the place. Ate there once at the one in Hillcrest and the fish quality was aweful.
Two different places.
Sushi Ota is an independent restaruant located in Pacific Beach. It is considered by many to be the best sushi in San Diego. The Japanese baseball team that competed in the recent World Baseball Classic final at Petco dined at Sushi Ota frequently when they were in town.
Sushi Otta is a chain based out of Mexico City; Hillcrest is one of their branch operations. The sushi at Sushi Otta is not considered to be the best sushi in town, although some people really do like it, and as far as can be determined, the Japanese baseball team did not dine at Sushi Otta when they were in town for the WBC.
As for Old Town......there was a huge article in the business section of the U/T yesterday about fallout from the switch to Delaware North. Y-T-D business is down 60% over the same period last year. Business from locals is down even more. Last year y-t-d income was $21 million, this year it's just hitting $8 million. Anyone can do the math; it's not hard to see that both locals and tourists have voted with their feet and their dollars. You can now find parking in Old Town, something that was nearly impossible before.
No one is impressed with the makeover of the space. Delaware North committed $12 million in upgrades to Old Town and has spent only $3 million so far. They have had to make concessions because of the poor public reception to their conceptualizaion of what San Diego was like between 1820 and 1870. How a company based in New York would know about San Diego 150 years ago is still a mystery to me. The primary color scheme was khaki. They've had to add color because everyone hated the bland color scheme. They've had to pipe in Mexican Musiak because no one wanted to listen to their original sound track. The restaurants are very easy to get into, no waiting. Even the cadre of local resto reviewers haven't done much with the new eating places. The State Parks department doesn't care because they'll still get their guaranteed money this year and it was more than what they were getting from Diane Powers
Tourist are beginning to return, if only because Old Town is in every tourist brochure about San Diego ever printed. Locals are more unforgiving and are staying away in droves. The Gaslamp has been equated to San Francisco's Fisherman's Wharf, but local San Diegans are more willing to frequent the Gaslamp than San Franciscans are the Wharf. I think the better analogy is that Old Town has become San Diego's Fisherman's Wharf attraction. It no longer has any resonnance or relavance with locals, old habits and old memories die hard.
Posted 22 June 2006 - 07:10 PM
Posted 22 June 2006 - 09:43 PM
It's really too bad about old town or rather bazaar del mundo. I enjoyed spending nary a nice warm summer night eating dinner there and leasurely perusing the shops. My mom also loved to go there when she was in town. She always tried to make sure she got to go. I'm really bummed about how it changed. Thanks for the info on what's happening with it. I hope the company loses their butt's on the deal and end up selling it to someone who cares about something other than making money.
Posted 22 June 2006 - 10:40 PM
Kalypso, thanks for enlightening me on the sushi ota/otta confusion. I wll I hope the company loses their butt's on the deal and end up selling it to someone who cares about something other than making money.
Hmmmm....................The State of California is broke, the City of San Diego is broke, and disgraced itself in the process of becoming broke............big contract company from foreign territory - oh, sorry, the East Coast - comes riding in on their trusty kahki colored, buckskin steed with money in their saddle bags? Having once worked for an extremely large, multinational contract food service provider I can only tell you they will extract their gold no matter how hard they have to squeeze that turnip to get blood out of it. The State and Delaware North will end up winning in this contract, the consumer will not
OTOH, the indie restaurants in Old Town but outside of the State Park have reported seeing an uptick in their traffic from locals who wouldn't come before because of parking and the tourists.
Diane Powers still owns Casa Guadalajara which is right there on Taylor St. on the outskirts of the state park. She also moved some of her retail shops from the Bazaar del Mundo to the complex next to CG. She says her biz is down at CG and the retail shops. She's attributed this to the fact that most locals don't realize that she owns Casa Guadalajara or that she moved some of the retail next to that restaurant. I suspect the article in the U/T yesterday will help her a little with both operations. If not, Casa de Pico can help cover her losses. It's doing booming, land office business over in Grossmont Center. The wait can be 90 minutes to 2 hours on a weekend. I've been in the new restaurant and I can safely say that she did a bang-up job on the remodel of that old Chevy's. Somehow, though, I couldn't bring myself to wait 90 minutes for a table (on a Sunday night, no less), so I left for Por Favor in downtown La Mesa where I had a good, though hardly stellar, meal much faster and for far less dinero.
Posted 22 June 2006 - 11:01 PM
Ah... I was wondering about Por Favor. So Gayla, would you say that "good but not stellar" is a description that would cover that restaurant in general?
Diane Powers still owns Casa Guadalajara which is right there on Taylor St. on the outskirts of the state park. She also moved some of her retail shops from the Bazaar del Mundo to the complex next to CG. She says her biz is down at CG and the retail shops. She's attributed this to the fact that most locals don't realize that she owns Casa Guadalajara or that she moved some of the retail next to that restaurant. I suspect the article in the U/T yesterday will help her a little with both operations. If not, Casa de Pico can help cover her losses. It's doing booming, land office business over in Grossmont Center. The wait can be 90 minutes to 2 hours on a weekend. I've been in the new restaurant and I can safely say that she did a bang-up job on the remodel of that old Chevy's. Somehow, though, I couldn't bring myself to wait 90 minutes for a table (on a Sunday night, no less), so I left for Por Favor in downtown La Mesa where I had a good, though hardly stellar, meal much faster and for far less dinero.
Examiner.com: San Diego Budget Meals Examiner
eG Foodblogs: 1 / 2 / 3 / 4
Posted 23 June 2006 - 07:29 AM
Ah... I was wondering about Por Favor. So Gayla, would you say that "good but not stellar" is a description that would cover that restaurant in general?
I think that's a fair assessment. Por Favor isn't terrible, in fact they do some things pretty well, it's an average to good purveyor of Cal-Mex food. My nephew had the carne asada steak plate last time we were there and it was very good, better than anticipated. Atmosphere is decidedly downscale, a little sprucing up would help.
La Torta a couple doors down from Por Favor is good too. My choice for Mexican in San Diego is probably Chilangos in Hillcrest.
Posted 23 June 2006 - 09:11 AM
There is or used to be a small place called Mario's De La Mesa on the corner of Grant and La Mesa Blvd that looks like a normal house with a sign out front. It's a little further east of the downtown shops past Allison. I remember it being pretty good the last time I ate there a couple of years ago. Anyone else been there?
Posted 23 June 2006 - 10:01 AM
There is or used to be a small place called Mario's De La Mesa on the corner of Grant and La Mesa Blvd that looks like a normal house with a sign out front. It's a little further east of the downtown shops past Allison. I remember it being pretty good the last time I ate there a couple of years ago. Anyone else been there?
Been there/eaten there
Marios is still there and it's not bad either, definitely better than Por Favor.
It is a converted residential house with the rooms serving as small little dining rooms. I kind of liked it this way except some of the rooms get hotter than others because of the way the rooms are configured which aren't exactly conducive to great air circulation. If the weather is really nice there is a great little patio out back that probably seats about 30 or so. Since the East County can get so hot during the summer, it's more pleasant to sit on the patio than inside. The only drawback being you get a great view of their parking lot. I think Mario's claim to fame is supposed to be some of the seafood dishes he serves.
Hours can be sporadic, it took a long time for me to finally eat there because every time I went by it was closed. Definitely closed on Mondays.
Posted 23 June 2006 - 07:09 PM
Da Captain
Posted 29 June 2006 - 06:54 PM
Casa Fandango, in the Old Town park, near the entrance to the old Bazaar del Mundo, is also decent mexican eats.
Posted 13 July 2006 - 04:42 PM
do try it, FrogPrincesse! my good friend Jay owns The Linkery and i can vouch for the quality of the sausages. you can read more about the restaurant and the sausages in particular at their great website
On the casual side I would love to try the Linkery in North Park that opened last year and obviously specializes in homemade sausages (choucroute anyone?).
Edited by pnapoli, 13 July 2006 - 04:42 PM.
Posted 20 July 2006 - 06:46 PM
I just had dinner at Pacifica Del Mar in Del Mar after opening day at the track and had a great time out on the patio watching the sun set thru the clouds. Takoshimi (peppered Ahi in mini taco shells) and the Kim Chee Martini (no longer in a martini glass) were very tasty along with a shrimp corn dog.
Da Captain
Posted 23 July 2006 - 09:10 AM
3rd Corner used to be the Belgian Lion, across the street from Thee Bungalow on West Point Loma Blvd. in Ocean Beach. It's been the 3rd Corner for a few years now, but only within the last year or so has it morphed into it's current format as a wine shop and bistro. With more than 1,000 wines in stock, it really is more of a retail wine shop; one that just happens to serve up some excellent food.
The interior has been divided into 3 separate areas. One end of the white wine room contains a row of banquettes, and off of it is comfortable area for lounging. It's set up with deep, soft leather chairs and sofas. Through that room one reaches the patio. Unfortunately, though, it was too hot for patio dining Friday night, even at the beach. The red wine room has another row of banquettes and also contains a full service bar.
The menu is short and reasonably priced. The appetizers fall into 2 categories on the menu, small stuff and cheese. The olive sampler was bountiful, especially at $4. The three cheese souffle baked in a crepe was appropriately airy and light. The winner, however, was the stilton and goat cheese terrine with dried fruits (cranberries, apricots and dates in this case), nuts and an extremely good brown bread. I don't think I would have paired pistachios with stilton, but the combination is actually quite satisfying. Other appetizer options include a terrific baked Humbolt Fog goat cheese with wild mushrooms, charcuterie, shrimp skewers and smoked salmon. The small stuff and cheese are mostly in the $9 and $10 range.
I had the baked mahi that had been crusted with panko and then drizzled with a lime and jalapeno aioli. My dining companion had the gilled pork tenderloin with mustard sauce. Both entrees were done well, but the mahi was the clear winner. On a previous visit the short ribs were spectacular, but 100* weather just wasn't conducive to short ribs for dinner. The remainder fo the entree selections included mussels, salmon, chicken and a couple of pasta dishes, one with wild mushrooms the other with shrimp arrabiatta. Entrees are either $13 or $14.
The dessert menu contains only 4 items. Creme Brulee, a goat cheese napolean which is delectable, fresh berries and gelato and a richly deadent chocolate marquis with rasperry coulis. Desserts are all $6 with the exception of the napolean which is $7.
It's an interactive dining experience in that you can get up, walk around, check out the wines. You can select your wine first and then build your menu around it, or vice versa, pick your menu and then choose a wine to compliment it. I haven't decided yet if I like having wine shop patrons milling around while I'm dining, it creates kind of an odd dynamic, or at least it did for me. Not necessarily unpleasant, just odd. But the food is top notch and will keep me coming back.
Service is gracious, efficient and no intrusive. I also really liked the portion sizes. Most dishes are slightly larger than tapa size, but smaller than most entrees around town (and miniscule compared to Hash House a Go-Go). Corkage is free during happy hour. And 3rd Corner provides something San Diego has very little of, late night dining. It's open until 1:00 AM. A comfortable alternative to the bar scene and it even serves good food.
Posted 17 August 2006 - 05:40 PM
Posted 27 August 2006 - 06:46 PM
Posted 31 August 2006 - 12:27 PM
I just ate at Chive this past Saturday and had a truly great dining experience. I think Chive may be my new favorite restaurant in town.
I hadn't been there since they changed their style from the usual ap/entree/dessert format to the current "grazing menu" so I was delighted when our meal turned out to be so pleasurable.
In summary: If I had to sum up the experience in a single word it would be "balance". Everything was perfectly executed. The flavors and textures were inspired yet chosen intelligently nothing ever overpowered anything else and the plating was beautiful. I really dislike chefs that start bringing together the weirdest (and poorly chosen) combinations of ingredients just to appear ultra-hip and trendy at the expense of the food. I am happy to report that everything at Chive was in perfect harmony.
The plates were on the small side, as expected, but not too small. After cocktails, two plates each and a dessert we were well-sated, but not overstuffed.
And speaking of cocktails... the bartender was also clearly skilled at his craft. All our drinks were perfectly mixed, well-conceived, balanced (there's that word again), delicious and beautiful.
Service was terrific too.
You can view the Chive menu here: http://www.sdurbanki....com/chive.html
Here is a more in-depth report of our meal from memory (next time I'll be sure to take photos and notes):
Our group of four started with cocktails, including:
Black Martini [grey goose, vanilla schnapps, kahlua, espresso, coffee bean]. Delicious coffee flavor, well-balanced, not overpowered by alcohol, beautiful presentation, foamy and beige with 3 coffee beans sitting atop the foam.
Blue Horizon [Bombay Sapphire, gorgonzola stuffed olives]. Great olives and those tiny, long, sharp ice crystals that I love floating on top.
Sour Blueberry [Stoli Blueberry, blue curacao, white cranberry, lime, blueberries]. Delicious, bright blue, sweet, fruity, refreshing, not owerpowered by either sweetness or alcohol.
Keylime [Stoli Vanilla, pineapple juice, fresh lime, graham cracker rim]. Tasted a lot like key lime pie.
Chocolate Cherry [Effen Black Cherry, Vermeer, creme de cacao, cherry, chocolate flakes]. Delicious and decadent like a Black Forest Torte.
With the food I had a glass of the Museum Real Tempranillo with which I was quite pleased. A tasty wine with medium body, well-balanced, but soft and light enough to go with most of the food.
For food, we sampled:
cheese plate [chef's whim].
We ordered 2 of these for the four of us. I'm not sure I would call it a cheese plate as such. It was really a small piece of crostini with a teaspoon of fruit compote covered by a couple of paper thin slices of Machengo cheese and garnished with some frisee. Each couple cut their crostini in half giving each of us a bite or two. Not very large, but the combination of flavors was excellent.
Crab Mac 'n' Cheese [boursin cheese, panko crust]. Served in a ceral bowl sized portion, this mac 'n' cheese was loved by everyone. The crab was mild and not at all "fishy". Being creamy and not too sharp, the boursin didn't overpower the subtle crab -- an inspired choice of cheese. Great comfort food.
Blue Prawn Spring Roll [english pea puree, mango coulis, ginger]. Two deep-fried spring rolls, each cut in half. Crispy, not greasy, with just a mild taste of ginger. Delicious.
Diver Scallops. Unlike what is currently on their website, mine was cornmeal crusted and served with small pieces of slab bacon, bacon foam, and frisee. I know that "food foam" is trendy now, and I'm not sure that the bacon foam added much to this dish beyond a visual component, but these scallops were really great. Two large scallops, perfectly cooked, with a crisp cormeal crust on top and meaty bits of slab bacon. Yum!
Braised Kurobuta Pork [black currant, onion, and apple cous cous]. The portion was about the size of my fist and the apple/currant cous cous was an inspired pairing (apple being such a classic match for pork). I want to make some of this cous cous at home!
My partner, Barbarella, had a chicken dish not currently on their online menu. Again, I'm sorry now that I didn't take pictures or notes. I do remember that it was cooked "en sous vide" [a trendy boil-in-a-bag technique] and plated so that the chicken, wrapped with bacon looked like slices of a sushi roll turned on end. I believe there were four of these pieces and a slighty-smaller-than-hockey-puck sized side of basmati rice with peas, red pepper and some other stuff I can't remember just now in it, completed the beautiful presentation. Very nice, harmonious flavors.
Kobe Beef Carpaccio. Our friend ordered this and though the website suggests that it is served with rye cracker, micro arugula and candied lemon. I think they have changed this dish up a bit. Regardless, it was a perfectly lovely carpaccio.
Beet Terrine [goat cheese, hazlenut,arugula, port gastrique]. Red and yellow beets, and the goat cheese were cut into round, silver dollar sized, 1/8 thick slices and stacked in alternating layers. One of the most successful beet and goat cheese salads I've had. Again, not only delicious but beautifully plated.
Duck Confit Flatbread [wild rocket, laura chanelle goat cheese, fried caper]. I thought the bread was sort of biscuit/thin foccacia-esque. Very enjoyable. [N.B. for a better duck confit, I recommend the duck confit with garlic gnocchi served at Chive's sister restaurant, Kensington Grill].
Everything we had was beautiful and delicious -- not a clunker in the bunch. We also ordered dessert which is handled by a different chef. We were a little less impressed with our desserts, though they were still very tasty.
The best of the bunch was their signature dessert:
"Kinda" Rice Pudding [crispy chocolate, creme brulee]. I could easily eat a vat of this. It was rice pudding topped with creme brulee (how can you go wrong with that!). Rice crispies, dusted in cocoa are served on the side. I also seem to recall some choclate bits underneath the rice pudding.
Study In Chocolate [chef's whim]. I didn't have any of this as each of the four 'studies' was a single bite served in a Chinese soup spoon. The report from my friend was "good, but not special".
Peach And Almond Galette [oat streusel, sweet corn ice cream, caramel sauce]. Oh, I had such high hopes for this! Sounds dreamy, doesn't it? Well, it was just o.k. The crust wasn't as flaky as I prefer and the alleged sweet corn flavor was imperceptible. The peach flavor too, was a bit muted. So, the result? Ice cream & pie without much character, but still sweet, cold, creamy and tasty in a comforting way. Just not "food of the moaning" as my friend would say.
One last caveat: we made a reservation online via Open Table. When we got there, they had no record of it, though it was no problem and we were immediately seated.
Well, we've been talking about this meal for a couple of days now, and can't wait to go back to sample more of the menu. I'll have to remember to take my camera with me next time. So,I guess it would be safe to say that I can happily recommend Chive.
Posted 31 August 2006 - 03:53 PM
Posted 01 September 2006 - 09:40 AM
That's why I also like tasting menus, but unlike a 15-course tasting menu (which is a completely different sort of experience) if I taste something I really like, there is usually another bite or two of it to savor.
And secondly, it keeps portion size down which, for me, is a good thing. To my detriment, once I am eating something that tastes great I have a hard time pushing it aside no matter how large the portion. This has led to regrettable overindulgence, feeling like a bloated, beached whale, and once home, hitting the bottle of Amaro to relieve the discomfort.
Edited by drfokos, 01 September 2006 - 09:41 AM.
Posted 01 September 2006 - 03:06 PM
hitting the bottle of Amaro to relieve the discomfort.
I'll definately give it a go when I am in San Diego again.
Posted 27 September 2006 - 03:17 PM
I went to Pamplemousse Grille for the first time a couple of weeks ago with my husband (first night out together since our daughter was born in June!), and we had a very nice evening.
I started with the smoked seafood appetizer (one of the specials)– it was a beautiful plate with cold smoked lobster, scallop, shrimp and salmon. My favorite item on the plate was the scallop that was slightly grilled and was extremely tender and flavorful. A revelation. I love scallop in all its forms (seared, raw, carpaccio style, etc) and this preparation really brings out the subtle flavor of the scallop. The only disappointment was the potato tuile/pancake under the salmon that was not crispy enough. But overall, this was an excellent way to start the meal. My husband had seared foie gras which was also one of the specials for the night (it's not on the regular menu anymore; I guess it's been banned from most restaurants' regular menus in San Diego after a lot of lobbying by animal-rights associations – long story which I'd rather not get into but almost had us cancel our reservation at P Grille).
For the entrée, I had the mixed venison plate which was huge and included quail that was absolutely delicious and marinated with lemon and thyme, smoked duck breast (also delicious) and, my favorite, venison chop au poivre. The chop was cooked rare and was one of the best red meat entrees I've ever had. Each meat item on the plate had its own side dish of vegetables (wild mushrooms, green beans, etc), and its own sauce (separated by a little "wall" of mashed potatoes), so it was really like eating 3 separate entrees. Overall there was too much food on the plate, although I did manage to finish most of it. I think that I would go to P Grille again for this venison chop alone. My husband had the crispy half duck, which was prepared to perfection, but served with a ton of corn and gnocchi that was just ok and not so good-looking on the plate (more like a big mess).
Desserts were a complete let down. I had pear tatin which just tasted like a ton of un-caramelized sugar (the pear was tasteless). The chocolate truffle cake was also way to sweet. Next time, we will just skip the desserts.
Service was very good although we did get our first ½ bottle of wine late, well after the appetizers had been already served.
Overall, we had a very nice dinner but ended up spending well over $300, which is a lot I think. We had wine with the meal but were very reasonable with our selection, price-wise. Fantastic wine selection at this restaurant by the way! I feel that this restaurant is slightly overpriced. Entrees are $30 - $40. I enjoyed the experience but don't feel the cost was completely justified. Also, the restaurant décor is so-so – it's a large dark room with no view (the restaurant is located in a small business mall in Solana Beach, across from the Del Mar tracks) with farm-themed paintings. There is a particularly hideous mural over the bar by the way (that one is not farm-themed but involves unattractive women wearing shorts if my memory is correct? - don't ask...). Probably a good place for business meals, but not ideal as a "romantic" restaurant.
drfokos – I also like Chive a lot, very hip happening place, good food overall. It's reasonably priced and we always have a good time when we go there (often before going to the opera). They have great cocktails too. My only complaints are that the restaurant is very noisy so it's hard to have a real conversation, and also I feel that the food selection is somewhat limited. I last went before their menu changed from a traditional appetizer/entrée/dessert configuration to a "small plates" setup though. In the past, I've had their beet terrine but was not a big fan (I thought the yellow beets were tasteless). I used to like their duck confit dish a lot, and also the steamed clams that I can't seem find on the online menu anymore.
One last thing to add… Region is going to close! The chefs are relocating to Arizona. It's sad, I really liked that place, their roasted chicken was fantastic!
Posted 11 October 2006 - 03:05 PM
<editted to correct dyslexia>
Edited by Kouign Aman, 11 October 2006 - 03:09 PM.


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By Keitha Nelson - bio | email
BATON ROUGE, LA (WAFB) - Over a dozen educators at Jetson Correctional Center are crying foul after they received layoff letters from the facility. The most recent letter says their last day at work is April 1st.
In July of 2008, Governor Bobby Jindal signed a bill that mandated the closure of Jetson. Since then, the facility has cut back on the number of kids and staff, but some refuse to go quietly. A group calling itself "Educators for Ethics" is fired up about being laid off.
All of the group's members got letters Friday stating their last day at Jetson will be on April Fool's Day. "We understand that there had to be some cuts because the numbers are down," said Teri Nichols Barrow. "But the way they did it is wrong. If we thought it had been done right, we couldn't say anything, but we know that it was done to keep the people that have political connections or connections to the people at the central office." Barrow believes department heads at Jetson are hand-picking who they want to stay.
Prince Gray, a spokesperson for the Office of Juvenile Justice says the process to select who stays and who goes was well thought out. Administrators partnered with the Missouri Youth Institute for four days of training to develop a plan. Gray says they used a scoring system based on years of experience, education, and a series of questions about teaching practices. "My heart goes out to them," he said. "Because we're talking about real people and in today's economic times, I really feel for them."
Barrow has worked in the education department at Jetson for 11 years. She says some of the people laid off have put in as many as 25 years of service. "It does hurt. I've tried to be strong, but the kids, we get attached to them. Despite what Jindal says when he gets on national television and tells people about ethics reform in Louisiana. It's still the same old business. It's still who you know, not what you know," said Barrow.
Barrow says she and her group are planning to protest on their official last day, April 1st. Jetson is scheduled to be closed at the end of June, but officials plan to ask to re-open the facility under a new name, "The Capital Area Center for Youth." Reportedly, it would be more of a therapeutic facility.
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Yevheniy Senchenko lives the experience of a lifetime, but his thoughts are in the Ukraine | With VideoStory | Apr 5, 2014 | 10:45 AMNEWPORT NEWS — All is peaceful in the tree-lined neighborhood that will be his home for another six weeks. Five thousand miles away, where his family awaits his return, there is uncertainty and fear. Yevheniy Senchenko gathers what he can from...
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Cafe Magnolia
- Address:
4700 Old Gettysburg Rd
Mechanicsburg, PA 17055Neighborhood:
- Cuisine:
AmericanPrice: $30 and under
Cafe Magnolia
- Dining Style: Casual Dining
- Website: http://www.cafe-magnolia.com/
- Phone: 7179019700
- Hours of Operation:
Lunch: Monday - Saturday: 11:00am - 3:30pm;
Dinner: Monday - Saturday: 3:30pm - 10:00pm,
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: American
- Executive Chef: Jessica Demopoulos
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: BYO Liquor, Cafe, Non-Smoking Restaurant, Patio/Outdoor Dining, Takeout
A word from Cafe Magnolia
Cafe Magnolia offers a casual, intimate, but contemporary dining experience. Stringent standards of excellence in service, food presentation, and quality ingredients, married with delicious innovative and traditional cuisine concepts, complete the dining experience. This winning combination earned the attention from readers of the Patriot News when they voted Cafe Magnolia "Best New Restaurant" in 2003. Awards have also been received from Central PA Magazine, Harrisburg Magazine, and The Carlise Sentinel.Continued
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Awards voted by OpenTable diners
- Diners' Choice WinnerGreat for Lunch
- Diners' Choice WinnerNeigborhood Gem
- Diners' Choice WinnerSpecial Occasion
Cafe Magnolia - Best Restaurants in Harrisburg ›
Cafe Magnolia reviews from OpenTable diners
43 reviews since June 4, 2014
- Food4Service4.1
- Ambiance3.7Noise LevelModerate
special occasion (24)great for outdoor dining (22)great for lunch (20)neighborhood gem (20)good for groups (17)fit for foodies (16)romantic (6)great for brunch (5)hot spot (3)kid-friendly (2)Show More
- ziggyDined on 9/6/2014We arrived at the restaurant and waited 5 minutes to be seated. We were seated in a back room where there were no other customers and the waitress was unaware we had been seated. We had to wait another 10 minutes until we were noticed. The food was good and the waitress was very apologetic for our wait. Their menu has changed and we really liked the choices on the new menu.Special Features:
- One of our favorite placesSandyWDined on 8/25/2014We love the casual atmosphere paired with the delicious food and excellent service. It being a BYOB makes it even better!Special Features:I would recommend this to a friend.
- Food was awefull.HbgdinerDined on 8/21/2014We got everything from spa to salads to meals. Apps were edible. Salads were slimy and wilted. Not fresh. Meals were either burnt or sloppy.Special Features:
- Cafe Magnolias RevisitedFoodieX2VIPDined on 8/21/2014We had not been to Magnolias for a while. Going this time we were quite pleased with the menu selection, large variety of choices. The food was well prepared with reasonable portions and good prices. After a slow start, the service was very good. Will return before too long.Special Features:I would recommend this to a friend.
- Popular area lunch & dinner magnetpikydynrDined on 8/19/2014As usual, the staff was pleasant and knowledgable, the atmosphere inviting, and the food artfully presented and delicious.Special Features:I would recommend this to a friend.
- wonderfulywevDined on 8/18/2014Great service. Love to eat here. We had a wonderful dinner with our daughter and soon tobe sin in law. Would highly recommend this to anyone.Special Features:I would recommend this to a friend.
- Great ExperienceSteveLDined on 8/16/2014Like usual, had another great dining experience. Great selections and great service. Would highly recommend.Special Features:I would recommend this to a friend.
- Delicious food and affordableOpenTable Diner Since 2012Dined on 8/8/2014We love the food and the friendly and pleasant staff. Enjoy the "specials" for variety, but the standard menu items are always delicious too! With this being a BYOB, it makes having a Great Meal, affordable. We think about trying someplace else, but keep coming back! ThanksSpecial Features:I would recommend this to a friend.
- Good FoodMarkDined on 8/1/2014My wife and I each had very good meals. A lot to choose from the menu. The chicken gumbo soup was great. The tiramisu was a little disappointing because it was just all mousse and mascarpone - no lady fingers. Service was good.Special Features:
- Food was good, but. . . .CbusFoodieDined on 7/26/2014A pleasant restaurant located in a renovated house in a quiet area. Food dishes were very good, especially seafood. Unfortunately, the fact that the restaurant has no liquor license was a disappointment. . . not stated on site or confirmation e-mail. So if you like a good glass of wine, be forewarned (or bring your own!). Overall good service, but server seemed to "disappear" just as we were waiting to pay.I would recommend this to a friend.
- Nice dinnerNYVan66Dined on 7/25/2014Never knew it was BYOB. But the service was good the food was good and given it was a blind choice...no complaints.I would recommend this to a friend.
- MFD3801Dined on 7/22/2014We always had a great time dining at Café Magnolia. The service and food were great and we would highly recommend this restaurant to anyone. Thank you for accommodating our large group. It has such a great atmosphere and all staff members were extremely helpful.Special Features:I would recommend this to a friend.
- A TOP CENTRAL PA RESTAURANTDELLDined on 7/19/2014I have been to Cafe Magnolia many times over the past several years, mostly for special occasions, and it is an excellent restaurant. Great food, extensive menus plus specials, friendly and efficient hosts and servers, and good ambience. Not perfect but pretty darn good in comparison to all the other restaurants in the Harrisburg and surrounding areas.Special Features:I would recommend this to a friend.
- not goodparmallDined on 7/5/2014We were a group of four. Our wives ordered the special recommended by our waitress They both sent it back as inedible. The other two dinners were very mediocre. They did offer free deserts and coffee. We won't be goig back.Special Features:
- Slow slow service for a party of 5PartyOfFiveWaitingForFoodDined on 6/30/2014We had extremely slow service for lunch on 6/30 -- it took 1 hour to deliver lunch. Salad came with entree as a peace offering when clearly the waitress was asked to bring salad with meal. No offers to refill drinks. All around poor experience. I won't go there again. Waitress seemed to ignore us as much as possible. Other around us ate and paid their bill before we received our meals.
- Worst experienceDiningduoVIPDined on 6/28/2014I don't think I have EVER sat in a restaurant where we were not even acknowledged by anyone for 15 minutes. We were seated immediately and then ignored until we decided to go elsewhere. And even then we stood at the desk and waited! Certainly not worth the time it took to drive there only to encounter incompetent and, quite frankly, rude behavior. Not even a waiter or waitress saying I will be with you shortly...they even looked right at us twice! Very disappointing to say the least.
- used to be good . . .JanCelDined on 6/27/2014We went to eat here as we heard they got awards for their food - only to find out it was back in 2007 and 2008. The service was spotty, and they seemed to be busy and rushed. The salad was fine, but average. Our rolls consisted of two - one for each of us - not even a basket full. The dinner was steak medallions on fettuccine - the steak was chewy, and he entire dish lacked taste. What we got didn't look anything like what was written in the menu. We never heard the specials, although we heard them repeated at another table. When we got back and told someone we went there, they said the same thing . . . ."they used to be good . . ."
- TobyonekenobieDined on 6/21/2014I heard some very good reviews but I was not overly impressed. Good for sandwich
- LuvCMDined on 6/11/2014Menu was excellent. Food was DELICIOUS! Very different with a range that appealed to every palate.Special Features:
- OpenTable Diner Since 2013Dined on 6/10/2014Wonderful evening. Started out bumpy with hostess but server more than made up for it. Great food and server did not rush us.Special Features:I would recommend this to a friend.
- An absolute favorite!cleanpl8clubDined on 6/6/2014Great service with a welcoming atmosphere and eclectic but classy menu. We love the Cafe Magnolia for special family occasion and just something different.Special Features:
- The following 142 reviews are from the Cafe Magnolia reviews archive.
- Check your account!OpenTable Diner Since 2006VIPDined on 6/2/2014I've made reservations via OpenTable three times here... and they've failed to check me in twice. Beware! The food is great, but if they're going to offer OpenTable reservations, they need to be better about crediting people when they use it.Special Features:I would recommend this to a friend.
- Excellent experience!sixpakcDined on 5/29/2014Repeat customer, love the food, service, and atmosphere as they were all excellent. No one in our group was disappointed, everything tasted so good, came out at when appropriate, and the service was wonderful!Special Features:I would recommend this to a friend.
- WonderfulBeargirlDined on 5/22/2014What a wonderful evening with delicious food and terrific service. And the deck is very nice too.Special Features:I would recommend this to a friend.
- Excellent Food, Very Friendly StaffOpenTable Diner Since 2014Dined on 5/21/2014Always excellent food and service. Chose for my birthday dinner. Id love to get my hands on the landscaping and the inside could use a decorators talc but the food is very good with some unique but simple twists and definitely freshly done.Special Features:I would recommend this to a friend.
- Great work lunchAndy9381Dined on 5/21/2014The food was amazing and the service was great. Nothing else was spectacular but nothing else needed to be. Enjoyed it very much.Special Features:
- Great for Mothers' DayCampHillfoodieDined on 5/11/2014Very nice menu selection. Great desserts. The waitress was near the end of her shift so she forgot coffee and tea. Otherwise, the service was pretty good. My filet was cooked perfectly.Special Features:I would recommend this to a friend.
- Excellent PlaceMommypantsDined on 5/11/2014I love coming here. The food is always good and the service is the best. I have many food allergies and they staff is always accommodating.Special Features:I would recommend this to a friend.
- Good food and good service.avamaeDined on 5/5/2014The meal at Cafe Magnolia was very nice. Both my meal and my companion's meal featured generous portions and was as described in the menu. The Spanikopita appetizer was just a bit undercooked.Special Features:
- Memorable mealBethDined on 4/19/2014We hadnt been to cafe magnolia for since last year. Great meal and terrific service. No doubt well returnSpecial Features:I would recommend this to a friend.
- Cozy, with really good food.JatzenDined on 4/15/2014My family and I were there a few days ago. I had a burger, my son had a kids pasta & meatballs that was huge, my wife had a salad and my daughter chicken fingers and we split a desert. We all really liked our meals. It's byob and in total I felt it was a very inexpensive sit down dinner for the quality and quantity of food we received. The waitress was nice, not incredible or anything, but she did her job well. We ate in a side room with four tables (groups of 2,3,4 (my table) and 6). It was loud(ish), but you could easily understand the people at your table. I wouldn't recommend the room for a quiet dinner, or private matters, but for us it worked well. I would highly recommend at least giving the place a try.Special Features:
- FriendlyMikeDined on 3/29/2014I have been here many times. Each time it has been a delight. Best for a party of 4. This last time we had 7 and everyone enjoyed the experience.Special Features:I would recommend this to a friend.
- Great Food and ServiceLoveLunchDined on 3/21/2014Food and service is always wonderful. Great place to meet up with friends.Special Features:I would recommend this to a friend.
- Great ambienceOpenTable Diner Since 2014Dined on 3/14/2014Food is always great, service fine, and the former old house just provides a very homey atmosphere. Be forewarned that they lack a bar license so if you want wine or drinks, you need and are permitted to bring your own. To me this is a plus since I bring good wine at store prices rather than restaurant prices, and they don't charge a corkage fee. My only regret is that they are not open Sundays when I frequently visit from out of town.Special Features:
- Great placeOpenTable Diner Since 2012Dined on 2/15/2014Don't forget it is BYO....wine, beer or drink of choice! They will provide the glasses, bucket and ice!Special Features:I would recommend this to a friend.
- We'll eat here again for sure.FoodFan2014Dined on 2/14/2014My wife and I went here for Valentine's Day, it was our first time eating here. We had an appetizer, main course, and desert, and all 3 were very good. There is outside seating but obviously given the time of year it was not open, I think it would be a nice place to eat outside once it warms up. The place is sort of small, so would say it's best suited for a party of 4 or less, at least until the outside seating is open. The prices were reasonable considering the quality of the food. We'll recommend to family and friends and we'll go back again.Special Features:I would recommend this to a friend.
- Food was great. This placejustinDined on 2/14/2014Food was great. This place is BYOB, which is always a plus. We had an awesome waitress, which I think makes or breaks the experience. I'd recommend this place to anybody.Special Features:
- Cute and YummyDrGrapesVIPDined on 2/14/2014Cafe Magnolia has a well-deserved reputation for the quality of their food. The restaurant itself could best be described as cute. It isn't fancy but they have nice touches to make it a very pleasant place to eat. The food was impeccably prepared including very generous scallops that are easy to mess up. I have to say that everything from the kitchen was spot on. As a BYOB establishment the overall price is quite reasonable. I definitely wouldn't call it an ideal spot for a romantic night unless you both really enjoy great food and want to share a special bottle you have in the cellar then it would be perfect.Special Features:
- All around an excellent dinnerOpenTable Diner Since 2009Dined on 2/14/2014All around an excellent dinner and very good and attentive staff.Special Features:I would recommend this to a friend.
- Great food. Good atmosphereOpenTable Diner Since 2011Dined on 2/8/2014The food was amazing and the service was great. They are a BYOB, so don't forget your favorite wine. The pork oso bucco and salmon were phenomenal.Special Features:I would recommend this to a friend.


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Financial Aid for Traditional College Undergraduates
Hiram College is affordable. The College is deeply committed to attracting, rewarding, and retaining talented and qualified students regardless of financial circumstances. All applications for admission to Hiram are reviewed on a need-blind basis. This means that offers of admission are extended to students without knowledge of family income.
For the 2011-2012 academic year, 99 percent of our students received some form of financial aid and the average financial aid award exceeded $25,000.
Use these pages to find out information specific to Traditional College students, including how to apply for financial aid and the different types of financial aid that is available to you and your family.
Remember, the Financial Aid office is here to help.


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50 years ago, the Beatles descended on the nation's capital with their first full concert in America at what is now the Washington Coliseum.
It was called the Uline Arena then.
On Tuesday, thousands of aging Beatlemaniacs and many younger fans showed up for a reenacted celebration of sorts. A group called Beatlemaniacs Now belted out a slew of Beatles favorites. They even dressed and looked like the Fab Four.
The party started around 6 p.m. in the outdoor Beer Garden with a performance by Something Wild. On the indoor stage, there was 60s music by Tommy Roe, and then the night was all about the Beatles.
The venue has served as home to a basketball team and hockey team, and was once even a trash transfer station. There won't be any more concerts at the site. Developer Doug Jemal is about to convert it into retail and office space.
More information on the celebration:
WTTG FOX 5 & myfoxdc5151 Wisconsin Ave. NWWashington, DC 20016Main Number: (202) 244-5151Newsroom: (202) email@example.com


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Men's Carhartt® Hickory Stripe 1/4-zip Long-sleeve Shirt
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Carhartt® Hickory Stripe 1/4-zip Long-sleeve Shirt. Built Carhartt-strong for the long haul! Big & tall sizes available.
Inspired by the classic logging shirt of the Pacific Northwest, this tough-as-nails number isn't afraid to get down 'n' dirty, lumberjack style. Made from 9.5-oz. 100% cotton denim put together with triple-stitched main seams, it's every bit as comfortable as it is durable. Spread collar with 1/4-zip. 2 button-flap chest pockets. Button-adjustable cuffs. Machine wash / dry. Imported.
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Tuesday, December 21, 2010 - 6:56pm
EL PASO- City Manager Joyce Wilson told City Council this morning she thinks El Paso needs over 100 more officers to meet standards set by other cities.
Wilson said her and police chief Greg Allen are more or less in agreement over the number.
Hear why she thinks more officers are necessary and where she gets her numbers tonight on Local Four News.


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ROME — In 1965, John F. Kerry and David Thorne were college-age kids driving around Europe together in a used English cab they bought for $100 and named Baxter. Inspired by Ernest Hemingway, they went running with the bulls in Pamplona. They drove around England, through France, along the Italian coast, two young men with a summer to kill.
The friendship has shaped Kerry's life in so many ways that even Hemingway might have found it too far-fetched for a plot line. The two were side by side in Yale's secretive Skull and Bones society. They went off to Vietnam and returned to lead antiwar protests together. Kerry married Thorne's twin sister. Thorne was by Kerry's side when he lost his presidential bid.


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There are three broad categories to DiRT Showdowns stunning world of action - sport racing. Players will use nitrous to blast past rivals and negotiate courses filled with ramps multiple routes and obstacles in racing events. Gamings most advanced damage engine is pushed to its limits in demolition derby events where players smash and crash their way to victory in jaw - dropping bone - jarring style. Finally in Hoonigan events gamers can demonstrate their freestyle driving skill in huge free - roaming stunt parks with new accessible controls.< p>
DiRT Showdown is Codemasters most connected game ever - split - screen multiplayer eight player online racing on and off - line quick - fire party games and YouTube integration all come as standard. Players can also issue new Showdown Challenges to compete with friends in on and off - line modes.< p>
In the career mode globe - trotting Showdown players will travel from Miami to San Francisco London to Tokyo and other famous locations earning the adulation of the crowd at hyper - energised frenzied unsanctioned race events. Over 50 different events across four championships challenge gamers in a variety of conditions - sun snow and rain - through the day and under the floodlights at night.< p>
With an exciting mix of licensed and bespoke cars and powered by the EGO Game Technology Platform for phenomenal graphical performance and stunning damage DiRT Showdown will be the new standard for arcade driving delirium.< p>
FEATURES:< strong>< p> A BRAND NEW KIND OF DiRT< strong> DiRT Showdown is a new arcade racing game from the makers of the acclaimed DiRT series. Accessible pick up and play controls combine with spectacular events and stunning graphics to deliver high octane dive in and drive thrills from event one.< li> AN EXCITING AND ECLECTIC MIX OF VEHICLES< strong> DiRT Showdown features a mouth - watering selection of cars. Ken Blocks all new Gymkhana 4 HFHV Ford Fiesta debuts alongside a varied selection of vehicles across a range of classes. From saloons and muscle cars to pick - up trucks hearses and vans players will have a wide selection of cars to trick race and destroy.< li> SPEED STYLE AND DESTRUCTION< strong> - COMPETE IN 3 THEATRES OF RACING:< li> NO HOLDS BARRED RACING EVENTS< strong> Trade paint and use nitrous to speed past rivals in DiRT Showdowns range of racing modes. Courses are littered with obstacles pinch points multiple - routes and ramps to deliver adrenaline fuelled racing across spectacular courses.< li> BONE CRUNCHING DEMOLITION DERBY EVENTS< strong>. Players will crash smash and bash their way through a range of demolition derby themed events which pushes the EGO - powered damage engine to its spectacular limits.< li> EDGE OF CONTROL HOONIGAN EVENTS< strong> A new accessible handling system lets players let loose in free - roaming freestyle stunt parks. Compounds flooded with obstacles play host to a range of new challenges from performing trick runs to competitive stunt events explorations challenges and more.< li> MAKE YOUR WAY TO THE SHOWDOWN< strong> Race through each championship until you make your way to the Showdown finale. Each Showdown is held in a unique festival atmosphere where a frenzied party atmosphere including pyrotechnics and lasers combine with DiRT Showdowns high - octane driving gameplay.< li> PARTY MODES AND SPLIT - SCREEN< strong> DiRT Showdown is purpose built for social gaming. Dedicated party games are available online and in split - screen perfect for sofa gaming with a low barrier to entry for friends where classics like capture the flag and checkpoint challenges get the Showdown treatment.< li> SHOWDOWN CHALLENGES< strong> All new for DiRT Showdown players can now issue Showdown Challenges so players can test themselves against their friends whether they are online or not.< li> ICONIC LOCATIONS AS YOUVE NEVER SEEN THEM BEFORE< strong> Every location in DIRT Showdown becomes a thrilling racing theatre custom designed for players to perform on the perfect stage. From San Francisco to Miami Nevada to Michigan Tokyo to London each of DIRT Showdowns locations delivers a unique atmosphere for a wide range of events.< li> CRASHBACK!< strong> Flashback becomes Crashback in DiRT Showdown - whenever a large crash happens players can see kill cams from several angles showing how the carnage unfolds. In single player events gamers can also upload clips direct to YouTube.< li> A RACING STUDIO GAME< strong> The talent that brought the world Colin McRae DiRT Colin McRae DiRT 2 The BAFTA Award winning Race Driver GRID and DiRT 3 (Metacritic: 87) is developing DiRT Showdown. Using the award winning EGO Game Technology Platform known for its killer visuals weather and damage system DiRT Showdown sets the new technical benchmark for arcade racing thrills.< li>
|DiRT Showdown
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I bought this game with a lot of hopes and the game lived up to the hopes.But it took me a week or so to get it running. The game first needs to install steam software that did not install at first showing various errors.. It also has to update the game regularly.
Although the game is very good and the multiplayer mode is very interesting.
I would highly recommend it to those having a good internet connection and those who want fun racing experience.
Just bought it and the anticipations were sky high! I love the the destruction derby mode. Good Arcade fun but certainly does not justify the price.
I also like the fact that you can edit an upload videos directly to the Youtube channel. But hey how often do we use it.
My verdict 3 out of 5.
One of the first things I notices is that everything looks great. The environments are huge and filled with all kinds of details such as tree branches that bend against your vehicle, sand that is parted by your knobby tires, and signs that can be smashed and become permanently attached to your vehicle. You'll drive through deserts, forests, hills, mountains, muck, and sand beaches. From rough terrain to smooth asphalt highways, you'll encounter virtually every surface. Best. Game Ever.
DiRT Showdown is a fantastic arcade racing game. There is so much to exploit, I've spent days in the single-player mode. Had some of my friends over and sure enough, they were blown away too! One of the best racing games I've played, no exaggeration."
DiRT Showdown is an excellent game . It's definitely worth a look. DiRT doesn't do everything right, but enjoyed as an arcade game, this game is so sweet you might need to take an insulin injection before playing it. Loved it overall, 10/10 from me.


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Reader Comments (Page 1 of 1)
Lots of good changes here.
Lots of good changes here.
Holy priest Chakra is a cool idea, it just has a bad, clunky mechanic. In needs a rework, not a duration buff.
Same with Wild Mushroom for Druids. It's another weird mechanic that needs a rework.
The ret pally changes sound good.
The only really bad thing in there seems to be for mages & warriors.


text: Capacities of business and conference facilities in Albania are experiencing significant expansion due to the country's constant economic, social, cultural and political development. Every year there are more national and international activities with ever-larger participation driving the growth of this sector. While Tirana provides the main setting for these events, other cities are getting increasingly busier as they expand their economic and social networks. The main hotels that provide facilities for conferences, seminars, roundtables, symposia and other activities are:


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The color is deep mahogany brown, with olive hues. The bouquet is a combination of malt and honey, with hints of raisins and the unmistakable scent of tea leaves, which is the hallmark of Rutherglen tokay. There is real lusciousness and weight on the palate with full, mellow honeyed flavors, lingering complex ratio characters and drying tannins on the finish to balance the sweetness and prevent it from cloying.
"Dark amber in color and going greenish at the rim, the basis of this wine is clearly old stocks going back well over 60 years. It's full-bodied, unctuous and superrich, oozing with molasses and rancio character, but balanced by citrusy notes. The finish is incredibly sweet and long, coating the mouth with coffee-like essences that linger for minutes. "
98 Points
Wine Enthusiast
Campbells produces some of the world's finest dessert wines. This family-owned vineyard and winery uses the solera method of blending and maturing new and old wines over a period of years. (Some of the material used for blending is 70, 80, even 90 years old.) The solera, originally made famous by the Spanish and Portuguese, is a series of up to seven casks, each containing wine at...Read More About Campbells
With a landmass the size of the US, Australia has just as many appellations. Many wines are simply labeled from their state of origin. Some of these are the most popular:
New South Wales - home to Sydney and other tourist destinations, New South Wales has a smaller focused wine growing region, but many wines are a blend of these smaller appellations and so are deemed New...Read More About Other Australia
Other Dessert
Beyond Port and Sherry, here are a few of our favorites:
Sauternes - the golden wine of the Sauternes region in
Bordeaux, these wines are made with botrytis-affected
grapes and produce a rich, honeyed concoction with an amazing balance of sweetness and acidity.
Don"t discount Sauternes'
neighbor, Barsac, or even the region across the river,...Read More About Other Dessert
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Drum Fill Friday
Below are six drum intros and fills. Match the intro or fill to the album it's from. If you get it right, the artist and song names will appear.
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Levine Match Game
They work a little differently, but you can also check out the Part I and Part II drum fill quizes.
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text: In 1953, after graduation and working, I decided to purchase my first Ford, it was a 4dr Sedan, with an automatic transmission. Until I went in to the US Army, it was a great vehicle. When I left I had my parents use it with there vehicle to get a 1954 Custom 4 door. That began my histroy into Fords, 1960, 1964,1965,1967,1970 Tbirds. Had a 1954 Ford Convertible when I returned from the military, then onwards and upwards. 1964 Mercury Montclair, 1959, 1981, 1989 Lincoln, and along the way 1972 Mercury Cougar, now running with a 2002 Mercury Grand Marquis LS. Great vehicle, hwy gives me around 28mpg, with 121500 on the odometer.


text: The Green Bay Bullfrogs couldn't hold a 5-2 lead after seven innings and lost to Wisconsin Rapdis 7-5 in 12 innings Tuesday night at Joannes Stadium. The Rafters scored twice in the 8th and tied the game in the ninth. Green Bay falls to 11-17 on the season and they'll meet the Rafters again Wednesday night in Wisconsin Rapids before hosting Battle Creek at the Jo on Thursday and Friday nights.


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Hey all, my name is Michael Scala, I recently graduated from school, looking pretty much anywhere for a job. This is a sample of some of my work. Hope to get some useful crit. from you guys. Thanks.
those are some cool silhouettes, ever blow any of them up? They remind me of the "Gigabases" from the game Armored Core For Answer by From Software.
Also, what brushes did you use for those portraits?
Hey James, thanks for the useful crit. I don't know where your from, but usually with these posts, people look for others to give them some useful tips for getting better. You on the other hand, don't seem to think so. I'm all for honest opinions, but only when there relevant. I'd comment on your work, but you don't seem to have any...I wonder why?
Hey dude. James is a troll, and should be ignored.
I'd like to see the Alchemy pieces developed a little further, they still feel like raw shapes at this point.
When I have more useful thoughts (not often :p) I'll be happy to share them.
you know i have always wanted to combine something like this with funiture, like tables or chairs or lamps or wardrobes.
taking your exact works and transfer them even on my walls, i'd love to do that...
you should come paint my house!
Thescala I agree, I went and had a look at this dussqe's shit and it was just that.
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