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Second sight
This month's Virginia Dare MS 150 bike tour wound through some of Virginia's most scenic and historic countryside: along the banks of the James River, past stately colonial plantations, down to Williamsburg and back to Richmond.
A.C. Roane may not have been able to see it — but he could appreciate it just the same.
Roane's view of the surroundings on his two-day charity ride was limited primarily to the blurry shapes and swatches of color that indicated the location of his cycling friends — a group known as the "Chain Gang" — on the road ahead of him.
For almost three decades, beginning shortly after Roane's graduation from Virginia Tech, the hereditary disease retinitis pigmentosa (RP) has been stealing his sight. Today he is 50 and long ago quit driving a car. He views the world through a tunnel of fog that will only shrink as the disease progresses.
As if RP wasn't enough to cope with, Roane also suffered a stroke in 1997 — at the age of 43.
"It was just a fluke thing," he says. "Other than the RP, I was always healthy as a horse. I had low blood pressure, and no clue anything was wrong."
The day of the stroke, Roane was upstairs in his bedroom preparing to take his daughter to a piano lesson, when the room started spinning violently. He was able to call to his daughter for help, and at the hospital learned that he had an extreme narrowing of the arteries at the back of his head.
Fortunately, the stoke damage was in a relatively unimportant, "forgiving" part of the brain that controls equilibrium, and within a year he had fully recovered. But the experience left its mark.
"I've always felt that life was really fragile," says Roane, "but when this happened it really drove it home.
"It was like someone flipped a switch and the whole world turned upside down."
So what, you might ask, is Roane doing on a two-day bike ride — and raising money for multiple sclerosis?
On the one-year anniversary of his stroke, Roane says, he felt the need to celebrate his recovery and challenge himself at the same time. He signed up for the Virginia Dare MS bike ride without knowing a single other participant or knowing anyone with MS (his sister-in-law has since been diagnosed). He simply enjoyed riding bikes, and had never gone a long distance.
"I wanted to do something to signify I was totally back," he said.
The 'chain gang' is born
Although he had trained and felt physically fit, Roane began that first tour in 1998 with no small amount of trepidation.
"It's a big group doing the ride, but it gets spread out over 75 miles [a day's leg]," he observes. Roane has particular difficulty seeing his way on back roads with no center lines or side lines, and in transitions from sunlight to shadow. "I was afraid I would miss one of the [marker] arrows," he chuckles, "and ride off into the sunset!"
Coming out of the first rest stop, however, he heard the familiar voice of neighbor Gordon Fox.
"Riding with anyone?" asked Fox, who was accompanied by a friend – and with that was born the "Chain Gang."
For seven years now, Roane has ridden with the group through everything from torrential downpours to terrific heat – not to mention an obstacle course of hazards from potholes and dogs to gravel, glass and railroad tracks. All such obstacles are relayed to him verbally, and he usually manages to average about 17 mph over the two-day ride.
The camaraderie of riding with a group, Roane observes, is wonderful; but equally important is the feeling of accomplishment the ride gives him.
"With what I have, you need to step and out and stretch yourself a bit," he says. "I've found that when you challenge yourself to do things, it gives you confidence. If you don't stretch yourself, your world starts to get smaller and smaller."
Although Roane gave up working in the insurance business years ago, he continues to thrive in his role of stay-home dad to daughters Natalie, a new J.R.Tucker H.S. grad, and Anne Carey, a rising freshman at Deep Run H.S.
He goes snow skiing and water skiing and ran the Ukrop's 10K with his daughter in March. In the familiar environment of his Wellesley home, he gardens and often does the cooking for the girls (who particularly favor his spaghetti) and his wife Brenda.
He can be so proficient at these tasks, in fact, that a newcomer to the scene would never guess he has limited sight. But in unfamiliar surroundings his limitations become "painfully obvious," says Roane — who adds that anyone who stumbles or says "excuse me" to inanimate objects as often as he does can't help but develop the ability to laugh at himself.
'A screeching halt'
His only bike-riding mishap had nothing to do with his lack of vision, either. In that race, two blocks from the finish line, Roane's bike shoes got hung up in the pedals and he broke his wrist in the resulting fall.
Another freak "off-bike" accident on the way to a tour left riders unscathed, but cost Roane and his group their cycles. As the carload of bikers approached Fredericksburg on I-95, the straps of the bike rack gave way and the entire contents crashed to the pavement in a tangle.
"We brought I-95 to a screeching halt," laughs Roane. "Those bikes looked like pretzels!" Although it ruined the ride for that weekend, he says with a shrug, the insurance paid for a new bike that he loves: a titanium model weighing a mere 17 pounds.
With a disease as progressive as his, Roane cherishes each year that he can continue to ride in the Virginia Dare, and holds out hope that researchers will find a way to arrest RP.
He never hesitates to participate in studies of the disease, such as the program that required him to make multiple trips to Johns Hopkins University in Maryland. Who knows? Given the right breakthrough, he might someday be able to enjoy the sight he misses most – his daughters' faces as they grow up.
Meanwhile, Roane and the "Chain Gang" raise hefty amounts of cash for multiple sclerosis research – though he insists his former employer and perennial sponsor, Northwestern Mutual (John Van Der Hyde Agency), deserves much of the credit for the $400 in pledges he collected this year.
Obviously, it would take a lot more than near-blindness to make Roane miss a Virginia Dare ride. "I have so many wonderful friends," he exclaims, as he savors his memories of the latest tour. "People are always willing to help. And what a wonderful job the MS Society does — the ride is so well-organized.
"Besides," he laughs, "They treat us like celebrities!"
For information on the Va. Dare tour, or donating to the MS Society, visit http://www.nationalmssociety.org/var/home
Glen Allen student to perform at Carnegie Hall
Thanks to a first-place win in The American Protege International Vocal Competition 2014, Glen Allen High School student Matija Tomas will travel to New York City to perform at Carnegie Hall in December.
At the first-place winners recital in Weill Hall, Matija will perform Giacomo Puccini's opera aria, "Chi il bel sogna di doretta." She will perform with other vocalists from around the world and have the opportunity to win other awards and scholarships.
Locally, Thomas has performed with Richmond's renowned Glorious Christmas Nights, Christian Youth Theatre, and WEAG's Urban Gospel Youth Choir. > Read more.
Gayton Baptist Church dedicates new outreach center
The John Rolfe YMCA and Gayton Baptist Church have partnered in an effort to bring greater health and wellness opportunities to the community.
Through this partnership, the John Rolfe Y will run Youth Winter Sports programs, including basketball and indoor soccer, in Gayton's newly renovated $5.5 million outreach center that features a new gymnasium, youth and teen space, social space with café, meeting space and full service commercial kitchen. > Read more.
Henricus Historical Park to host Publick Day Sept. 20
Citizen Staff Reports 09/15/2014
Henricus Historical Park will commemorate its anniversary during Publick Day, a signature annual event that celebrates the establishment of the second successful English settlement in the New World. In September 1611, Sir Thomas Dale, along with soldiers, tradesmen and farmers, ventured from Jamestown to create the Citie of Henricus. Leaders of Henricus developed the first English hospital, chartered the first college in North America, established tobacco as the first cash crop in Virginia, and created a place where Pocahontas lived and met John Rolfe.
Publick Day will take place Saturday, Sept. 20, from 10 a.m. to 5 p.m. Admission is free and parking is $5 per vehicle. > Read more.
Page 1 of 117 pages 1 2 3 > Last ›
Extras sought for AMC's 'TURN'
Paid extras are being sought to appear in the AMC television series TURN: Washington's Spies, which will begin filming its second season in the Richmond area at the end of September and continue through February.
No experience is required, but producers say that extras must have flexible availability, reliable transportation and a positive attitude.
Arvold Casting is holding an open call on Sunday, Sept. 21 and is seeking men, women and children who are Caucasian, African American and Native American, with thin to average builds and who can realistically portray people living in Revolutionary War times. Long hair is a plus but not a must. > Read more.
Weekend Top 10
TGIF! Celebrate the weekend at Oak Hall Baptist Church's Community Block Party on Saturday. Learn more about ballroom dancing, art and Colonial times. Or take the kids to Generation Z Games for water play or Southern Season to cook up a Disney-theme meal. For all our top picks this weekend, click here! > Read more.
Weekend Top 10
Check out these three B's in Henrico this weekend: books, bluegrass and "Born Yesterday." Other activities to participate in – and feel good about – are the 15th annual James River Regional Cleanup and the 5th annual Richmond Out of the Darkness Community Walk. For all our top picks this weekend, click here! > Read more.
Glen Allen Day scheduled for Saturday
Business in brief
NBC News' Sara James to speak at Tucker HS convocation
Highland Springs HS wins Keep Virginia Beautiful grant
Henrico Police investigating suspicious death
- More News
Print Edition
Sep. 18, 2014Click here to read the print edition.
Extras sought for AMC's 'TURN'
Weekend Top 10
Weekend Top 10
When the cliche stands tall
Weekend Top 10
- More Entertainment
Obituary – Susie Ann Walker
Obituary – Philip "Al" Cebulski
Obituary – Cecelia Davis Stevens
- More Obituaries
Glen Allen student to perform at Carnegie Hall
Gayton Baptist Church dedicates new outreach center
Henricus Historical Park to host Publick Day Sept. 20
- More Community
The Citizen at 13
Peeling off the labels
A messy food fight
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Hermitage to host Monday night football events
Down to the wire
Babe Ruth 13U World Series arrives in Glen Allen
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CalendarTake a one-hour power walk and make new friends, both furry and human, at Deep Run Park at 9 a.m. on Tuesdays through Oct. 21 and at Dorey Park at… Full text


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Hi my name is Rhonda and I would love to be a companion for your furry friend. I have two Border Collies of my own and they are the sunshine of my life.
You can contact me at firstname.lastname@example.com or via my cell 925.301.0275.
I am available for Dog Walking and Pet Sitting (this includes cats as well). I have attended the San Francisco Dog Walking Academy. I am certified in Canine CPR and Safety.
I am licensed, bonded and insured. But most of all I LOVE Dogs!

subset: commoncrawl


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My true love was thrilled with the heart-shaped strawberry layer cake I ordered from Piece of Cake. Her big, brown eyes widened when I placed it on the kitchen counter, cut it open and passed out slices of the moist, delicious pink pastry.
Then, when I wasn't looking, she knocked it off the counter, hunched over the splattered mess and licked the entire thing off the floor.
Yeah, sometimes love bites. And slobbers. And chases the cat into the basement.
Come Valentine's Day, my true love — a Lab mix named Tessa — will be sleeping in the doghouse. My wife and I might consider dinner out in a restaurant. Many of the city's top restaurants are serving special Valentine's Day menus. As is often the case on Cupid's special day, the most exciting courses of these meals are dessert.
So, shall we cut to the chase?
Before you make your reservations, consider the desserts being served around town at these restaurants:
The Midtown restaurant has a dessert special that should be called "Call a cab, get a room." Three different sparkling wines pair with three cream-filled profiteroles: J. Vineyards Cuvee Brut with a rose petal and pistachio cream filling, Schramsberg Mirabelle Brut Rose sparkling wine with milk chocolate mousse filling, and Piper Heidsieck Demi-Sec Cuvee Sublime with a tangerine crème brûlée.
565 Peachtree St., Atlanta. 404-835-1410
It is almost tempting to eat at home, just to replace the incredibly delicious indulgence of strawberry cake — a popular flavor that the local bakery chain trots out at special times during the year. The moist cake and sweet frosting taste all the better for the strawberry jam, with its crunchy seeds, that separate the layers. It will be available at all three Piece of Cake locations.
10971 Crabapple Road, Roswell. 770-643-4999; 3215 Roswell Road, Atlanta. 404-351-2253; 307-A E. College Ave., Decatur, 404-378-8585
Pastry chef Kathryn King will prepare a chocolate sampler — the "Sarah Bernhardt" no less — with all kinds of goodies at this Buckhead fine-dining favorite. Milk chocolate caramel, a "cool and crunchy" bar, raspberry pâté de fruit, Valrhona chocolate sauce, chocolate meringue and bittersweet chocolate ice cream are a few of the items chosen to evoke the spirit of the great actress.
490 E. Paces Ferry Road, Atlanta. 404-233-7673
Things heat up at this elegant Norcross restaurant, named for a Bible verse. Owner-chef Barbara DiJames will prepare a milk chocolate pie with pretzel crust and a chili-spiced caramel sauce. Sweet, salty and a little hot.
5155 Peachtree Parkway, Norcross. 678-421-1720
The matching-libation theme shows up at Alpharetta's smart and popular Kozmo Gastro Pub. A thick slab of orange-chili cheesecake comes with drizzles of caramel sauce and an espresso martini shot on the side.
11890 Douglas Road, Alpharetta. 678-526-6094
When chocolate speaks with a French accent, that's amour. The Manjari chocolate cremeux is a rich, glossy, layered wedge served with all kinds of sauce, ice cream and one of those cool-looking squiggly thingamajigs made from spun sugar. But, you know you had her at "cremeux."
621 North Ave., Atlanta. 678-904-0160
Pastry chef Lisa Smith lightens the mood and prepares a couple of special desserts appropriate to the Buckhead restaurant's Asian fusion menu. Consider these: rose panna cotta with strawberry sorbet and strawberry salad or a passion fruit/blood orange baked Alaska.
3455 Peachtree Road, Atlanta. 404-237-9070
The restaurant in the Georgian Terrace Hotel will serve chocolate ganache dumplings with caramel consommé and something called orange blossom aroma. Hey, if your dessert's wearing perfume, you know it's pretty fancy stuff.
659 Peachtree St., Atlanta. 404-897-5000
Nothing spells romance like, you know, pizza for dessert. Pastry chef Libby Muldawer makes the most intriguing Valentine's dessert ever — a puff-pastry pizza topped with organic strawberry jam, fresh berries, stracchino, fontina and mascarpone cheeses and aged balsamic. Viva Italia! Hold the anchovies!
41 14th St., Atlanta. 404-875-8424
Love means never having to say you're finished. So this Inman Park bistro is going with "small bite desserts" — little bitty things you can eat one after the other — warm fudge tart, coconut cream pie, carrot cake, peaches with mascarpone crema and pecans, lemon curd cheesecake and…
… Honey, should we get the check?
471 N. Highland Ave., Atlanta. 404-525-3363
February 4th, 2011
8:09 am
[...] This post was mentioned on Twitter by Jenny Turknett, John Kessler. John Kessler said: Valentine's Day Desserts: Sweets for you know who http://bit.ly/gENMG1 [...]
February 4th, 2011
10:40 am
[...] Valentine's Day Desserts: Sweets for you know who [...]
February 4th, 2011
3:00 pm
I had an event at VVV and that was the pizza that they served – FANTASTIC!
February 4th, 2011
5:35 pm
Yo girl what up!!!!!!! Or dude… whateva you are
February 4th, 2011
8:46 pm
EVERYTHING at the Dogwood is good. I've already made my Valentine's reservations…
February 4th, 2011
9:04 pm
[...] This post was mentioned on Twitter by marniesheia, Jessica Thomas. Jessica Thomas said: Valentine's Day Desserts: Sweets for you know who http://t.co/JBX0P0V [...]
February 6th, 2011
4:09 pm
That strawberry cake must taste good. It looks like it was decorated by a Publix flunkie. Atrocious.
February 7th, 2011
11:09 am
It looks good enough for Tessa! And obviously tastes good enough too. John, I hope you find it in your *heart* to get her out of the doghouse this Valentine's Day:-)
February 8th, 2011
4:13 pm
[...] on Valentine`s Day? We get it. Here`s what Livingston Restaurant + Bar Chef Zeb Stevenson tells the Atlanta Journal Constitution`s John Kessler is on the menu for this Valentine`s Day: Chocolate ganache dumplings with caramel consomme and [...]
February 9th, 2011
3:28 am
John, something has to be done about all these non-seasonal desserts on Valentine's each year. What is wrong with blood oranges if people really think they can't live without a red dessert? Can we please leave all the strawberries and raspberries to the spring and summer? I find it offensive that one must use such inferior fresh produce this time of year just to have something red on this holiday. Please stop endorsing this insanity; this is why the molten chocolate cake and creme brulees never come off menus here in Atlanta. If you want us Chefs to step up our game here, then you must also follow through as well with your articles. Please use your powers for good and educate them. I, for one, am extremely tired of getting comments from guests asking where the creme brulee is on my menu. I'm sure other Pastry Chefs are also sick of the traditional berry "red" Valentine's dessert……Please….April is around the corner, we can eat strawberries till they come out of our ears then.


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Fusia Dog
- 65 Duncan St.
- 647-274-7303
- fusiadog.com
- Reservations: No
- Quick solo lunch:?Yes
- Rating:?5 out of 5
Vancouver has long had a gourmet hot dog scene, so it's about time Toronto got one, too.
You can thank the beautiful owner of Fusia Dog, Dinah Koo, who also happens to work behind the counter.
This little slip of a place in the Entertainment District offers a tight menu of hotdogs and wraps, a couple intriguing salads and homemade potato chips.
Kim chi is an ingredient of the moment, and it shines in the Fusia Dog ($6.95) a paratha-wrapped snappy sensation, garnished with daikon carrot salad, wasabi mayo and coriander. The Chop Suey Dog ($6.95) – with stir fried veggies, hoisin "ketchup" and hickory sticks – offers an explosion of tastes that are unusual and comforting.
Homemade potato chips ($2.95) are crispy, salty perfection.
Someone's in the tiny kitchen with Dinah. And thank goodness because what you've got right here is a mouth-watering, finger-lickin' addiction.


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Marshall Brickman
Date Of Birth:
August 25, 1941 (73)
Birth Place:
Rio de Janeiro, BRAZIL
Latest News on Marshall Brickman
Nicholas Dromard, Keith Hines, Hayden Milanes and Drew Seeley to Star in JERSEY BOYS in San Diego, 10/21-26 (Sep 19, 2014)
Mirvish's 2014-15 Season to Feature Angela Lansbury in BLITHE SPIRIT, KINKY BOOTS, BUYER & CELLAR & More (Sep 16, 2014)
Quinn VanAntwerp to Rejoin Cast of Broadway's JERSEY BOYS (Sep 15, 2014)
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Marshall Brickman attending the After Performance Reception for Brooke Shields debut in 'The Addams Family' at the Empire Hotel Roof in New York City. at THE ADDAMS FAMILY Welcomes Brooke Shields - After Party
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AUDIO Exclusive: FROM HERE TO ETERNITY Hits Movie Theatres This October! Musical Countdown, Day 3 - Thirty Year ManBWW TV: Billy Porter, S. Epatha Merkerson, Lillias White & More Preview WHILE I YET LIVE at Primary StagesAUDIO Exclusive: FROM HERE TO ETERNITY Hits Movie Theatres This October! Musical Countdown, Day 2 - G Company BluesBWW TV: Belle is Back! Inside Rehearsal for BEAUTY AND THE BEAST International TourSTAGE TUBE: Sutton Foster Stars in THE NOBODIES Short Film on Funny or DieBWW TV Exclusive: Watch Highlights from ALMOST HOME!STAGE TUBE: PIX11 Goes 'Backstage on Broadway' with HEDWIG's Lena HallVIDEO: Sneak Peek - Lady Gaga, Tony Bennett Appear on CBS SUNDAY MORNING, 9/21BWW TV: On the Red Carpet for Opening Night of LOVE LETTERSSTAGE TUBE: MAMMA MIA!'s Judy McLane's Career Reaches New Heights...Literally!AUDIO Exclusive: FROM HERE TO ETERNITY Hits Movie Theatres This October! Musical Countdown, Day 1 - OvertureVIDEO: First Look - Melissa Rivers Makes First Public Appearance on E!'s Joan Rivers TributeVIDEO: Rose Byrne Talks Broadway Debut in 'You Can't Take It With You' on TONIGHTVIDEO: Billy Crystal & Jimmy Fallon Pay Tribute to Robin Williams on TONIGHT SHOWSTAGE TUBE: Christian De Sica to attend BWW Italy Awards
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Yet another interesting drink from Southwold's Adnams, building on their gin and vodka with a Spiced Liqueur. Starting from a bag of pimenta berries left over from a winter spiced ale distiller John McCarthy did some experiments using their barley vodka as a base, ending up with this warming spicy winter liqueur.
Please note that this is a 35cl bottle
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Alan Wu. You put in a claim and now we lost $300 that you reported to PayPal and the goods we shipped. I appreciate if you don't order from us anymore because it seems like we always have problems with you. Also Reezy tracked the package and you did receive it and now you reported to PayPal and got your money back. Again please don't order from our site or Reezy anymore because we hate dealing with scammers.damn mega you should go to his house and when he opens the door beat his ass foreals
obviously this is a lie because SilvioDante want to suck black-scale dick now because he wants a black-scale sale so bad he sell his ass to them now.
how can I win a paypal dispute if all the proof is there that I have signed and received the package, u can even appeal with paypal if they made the wrong decision, paypal will even call u to investigate.
paypal refunding money back with proof of receiving goods is ducktales.


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Pop culture commentary, entertainment news, reviews, video, and more from EW.com Follow us Ask us anything
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What is it like being an intern at Entertainment Weekly? And what do you look for in interns?
You know the first time Hagrid takes Harry to the Leaky Cauldron, and they go into that little courtyard behind the pub, and Hagrid taps that brick and reveals Diagon Alley, and Harry realizes for the first time what it's like to be a part of the wizarding world?
That's what being an intern here is like.
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Champion 6 Watt MegaphoneItem Number: 21404686
Price: $84.99
Free Shipping Eligible on Qualifying Purchases Over $49! Up to $15 Shipping Credit. (See Promotion Details)
Product Information
Customer Reviews
Command attention with the Champion® 6 Watt Sports Megaphone. Ideal for sporting events or large crowds, the megaphone adjusts from 6 to 10 watts and projects at a 600 yard range. The portable megaphone features adjustable volume control and a wrist strap for easy carrying around the field, track, or pool. Requires six AA batteries for operation.
- 600 yard range
- Power from 6 to 10 watts
- Adjustable volume control
- Wrist strap
- Operates on 8AA batteries (not included)
- Model: MP6W
- Champion
Country of Origin: Taiwan


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|Today's Hours:
|Phone Number:
(586) 412-3423
|Store Location:
Near center court, toward Carson's
|Where to Park:
South side of the mall, near MJR Digital Cinema 14
Gap offers clothing and accessories rooted in cool, confident and casual style. Now this Gap style is available for your infant, baby and even your maternity wear!
Gap has become a cultural icon by offering clothing and accessories rooted in cool, confident and casual style to customers around the world. Now get that Gap style for your kids at GapKids!
When it comes to creating the right children's shoes, no one else comes close to Stride Rite! Using the latest technology and best materials, Stride Rite shoes are engineered for growing feet.
Janie and Jack shops offer distinctive, finely crafted clothing and accessories for the little ones in your life in sizes preemie through 6. They also offer personalized customer service and gift packaging.
Sweaters, tops, bodysuits, bottoms, dresses & jumpers, swimwear, overalls, outerwear, shoes & socks, convertible bundlers, etc.
Janie and Jack
Return merchandise must have tags attached with receipt for full refund. If no receipt, then you receive the current selling price.
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Now offering special occasion for boys and girls ages 3-6 months to 12 years. Finest quality organza, silk and woven cotton classic ensemble pieces.
The information presented here has been provided to us by the retailer. Please contact the retailer directly to confirm product availability and current sales information.
Seeking part-time sales associates.
Please apply in store.
Please apply in store.
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Arturo's Ristorante
- Address:
54 East Main Street
Westborough, MA 01581Neighborhood:
- Cuisine:
ItalianPrice: $30 and under
Arturo's Ristorante
- Dining Style: Casual Elegant
- Website: http://www.arturosristorante.com/
- Phone: 5083661881x
- Hours of Operation:
Lunch: Monday - Friday: 11:30am - 3:00pm; Dinner: Monday - Thursday: 5:00pm - 9:00pm, Friday: 5:00pm - 10:00pm, Saturday: 4:30pm - 10:00pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Italian
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Full Bar, Gluten-free Menu, Happy Hour, Non-Smoking Restaurant, Private Room, Takeout, Wheelchair Access, Wine, Wine Bar
- Catering: Please go to www.arturosristorante.com for information
- Private Party Facilities: Arturo's offers the perfect space for special occassions, meetings, holiday parties, corporate luncheons, religious and bridal affairs.
- Private Party Contact: Dan McCurley 5083661881x
A word from Arturo's Ristorante
Specializing in All-Italian cuisine, we have been serving Worcester County for over 30 years. Our wine list features over 26 wines by the glass. Try one of our daily Chef's Specials or something from our traditional menu. From Wild Mushroom Ravioli, Apricot Glazed Salmon, Veal Parmesan or Brick Oven Pizza, there is truly something for everyone. Hosting a special event, our 'Amici Room' is the perfect space for hosting private events. We also offer catering to local businesses or right to your home.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerGreat for Lunch
- Diners' Choice WinnerNeigborhood Gem
- Diners' Choice WinnerItalian
Arturo's Ristorante - Best Restaurants in Westborough ›
Arturo's Ristorante reviews from OpenTable diners
104 reviews since June 4, 2014
- Food4.4Service4.4
- Ambiance3.9Noise LevelModerate
neighborhood gem (73)good for groups (45)fit for foodies (44)special occasion (38)great for lunch (25)vibrant bar scene (22)notable wine list (17)kid-friendly (15)romantic (13)hot spot (11)late-night find (1)Show More
- Pretty GoodOpenTable Diner Since 2000VIPDined on 9/30/2014Very busy. Food and service is good. One of the area's best choices for chow. Pretty reliable.
- Spectacular foodMillersVIPDined on 9/27/2014Delicious as always. Tim the server is outstanding!!!!Special Features:
- Don't count on reservation time.Scotty54Dined on 9/20/20145 days in advance, we made a reservation for 6 people at 7:30 on a recent Saturday. We arrived on time. I checked in with a man at the front who said our table was nearly ready and he would get back to us shortly. 30 minutes later, I followed up, this time with a woman who said she didn't even know we were waiting. Within 5 minutes we were seated - no explanation. We were seated in a back room with a birthday party at an adjacent table (party of 15 or so?). The party was loud and distracting. If you're looking for a cozy dinner, or even one where all the members of your party can hear each other - and the server - you may want to look elsewhere. A common complaint in reviews is the noise level. I think management likes it that way.Special Features:I would recommend this to a friend.
- Thanks TimMillersVIPDined on 9/20/2014Excellent as always and an amazing staff which brings it to another level... Thank you Tim
- Always goodThanksgiving2013VIPDined on 9/19/2014My wife and I had been going to Arturo's 3-5 times a year but we realized over the last year we needed to lose weight. And we have. But over the last month nth we needed to eat some good Italian food. That meant Arturo's. We have an Italian restaurant five minutes from home but their sauce (aka gravy) has no taste. We drove to the town over from us and ate at Arturo's. As good as we remembered. We'll be back when we can given out quest to lose weight.Special Features:I would recommend this to a friend.
- Jay10TDined on 9/19/2014Have eaten at Arturo's for years and they always come through with a solid menu, great specials and consistent quality. Nice wine list. Service almost always excellent!Special Features:
- Consistently ExcellentCathyVIPDined on 9/19/2014We dine at Arturo's AT LEAST once a week and the experience is always EXCELLENT. Our party of four enjoyed four meals which were all terrific. The beef special, two swordfish special and a traditional Veal Marsala off the menu were great and the two desserts we sampled were excellent as well. While the menu offers over 100 choices, the specials are always outstanding and the beef is always cooked to perfection. Service is terrific, the owner, his managers, all of the wait staff and bartenders are friendly and add to the excellent dining experience.Special Features:
- And again Arturo's deliveredSongmanDined on 9/12/2014See my other reviews. I am very pleased with Arturo's all around. Fresh food. Fair prices. A bit noisy- try to get a booth if you can as the center tables are noisy. Or a table in the back? When you want parking with no hassle (unlike the so-called great Worcester restaurants), a decent drink, reasonably priced and fresh well prepared food, Arturo's is the ticket in the Shrewsbury, Westboro, Grafton and Worcester area!Special Features:
- Great As Always!SteveVIPDined on 9/10/2014We continue to return to Arturo's again and again. The food and service are always great.Special Features:
- westboro winnerLUVDAFOODDined on 9/9/2014Very solid suburban Italian. Delicious homemade bread.Special Features:
- use to be a favoriteluv2dine88Dined on 9/6/2014Use to be a regular diner at Aturo's til last November when we had a bad service experience . The GM was made aware and he did not seem to care. We decided to try again and felt we were not missing out on anything ! Very sad as we had many celebrations here over the years
- Grf4 Very goodGRF4Dined on 9/5/2014This was our first time to Arturo's. We were pleasantly surprised. it is much larger inside than it appears from the street. We had a reservation for 2 @ 6pm. We arrived on time and were seated promptly. The waitress was very nice exsplained all the specials and took our drink and appetizer order. The only issue all night was a bit of a wait for the drinks to arrive at the table. We had already received our appetizer and almost finished it before the drinks arrived. Slow bartender? I had one of the specials summer risotto with sea scallops it was excellent, My wife had chicken parmesan and pasta. It was also very good. It was a bit noisy. We will be back to try it again.Special Features:
- We loved Arturo's!!KathyLNHDined on 9/2/2014Our first-time dining experience at Arturo's was everything we could hope for - great menu, fabulous food, attentive service, lovely ambiance! We left very pleased with smiles on our faces!Special Features:I would recommend this to a friend.
- momof5Dined on 8/28/2014The meal presentation and quality were the best we have had in the area. There were fve of us and all felt the same.Special Features:
- Very enjoyable dining experienceCallieBananaDined on 8/28/2014We have dined once there before when a local liquor store hosted a wine-pairing dinner. We enjoyed it so much we decided to return. We were not disappointed. The bartenders are friendly and efficient, the cocktails are delicious and not overpriced, and the entrees and specials are fresh and imaginative. We truly enjoyed our evening and would highly recommend Arturo's to friends and family. We look forward to returning again soon - perhaps for my birthday in a few weeks!Special Features:
- OpenTable Diner Since 2012Dined on 8/26/2014Food excellent and service great, bar personnel very friendly, food comes in a timely manner, no excessive waitingSpecial Features:I would recommend this to a friend.
- Food and service you'll love.StanDined on 8/26/2014My wife and I dine at all kinds of restaurants. Arturo's will join our list of favorites. The Veal Parmesan was crisp and the gravy/sauce was perfect. My wife thought the Shrimp Scampi was well prepared and tasty. We shared a delicious desert of Limoncello and Mascarpone cake. In addition our server was professional and courteous.Special Features:
- Best restaurant in WestboroJEEPGIRL48Dined on 8/23/2014We love the food at Arturo's. The specials are wonderful but the basics like Salmon are devine. The wait staff was very friendly and helpful. We enjoyed our evening at Arturo's. A great neighborhood gem.Special Features:I would recommend this to a friend.
- Consistently goodmarcDined on 8/23/2014I've dined at Arturo's at least a half a dozen times, and it has always been excellent. The Pasta Di Napoli is my favorite dish, full of fresh and tasty seafood. The service has also always been consistently caring and helpful.Special Features:
- Fabulous foodOpenTable Diner Since 2014Dined on 8/22/2014Food was excellent and service was very good. Prices reasonable as well! The butternut squash large tortellini was fabulous! Others had the bolognese and loved it! The experience did take longer than expected and noise level was high but we were no tin a rush. The tiramisu did not live up to the waitress's hype- it was ok- so she took it off our bill without us asking which was very nice. She mentioned that they "stand behind their tiramisu and it clearly was not up to our standards tonight!"Special Features:I would recommend this to a friend.
- One of my favorites!Lifes2shortforbadmealsDined on 8/22/2014This is one of my favorite restaurants. Food and service is always excellent. I had the eggplant parmesan. The breading was just the way I like it--not too thick and not greasy. The menu is extensive! We tried to come here a few months ago on a Friday night. The wait was over an hour. This time we were able to make a reservation the same day for dinner.Special Features:
- Great FindDaveDined on 8/22/2014Arturo's Restaurant in west borough, Ma is an excellent place. Great food and knowledgeable servers.Special Features:I would recommend this to a friend.
- Still our favorite in the area!SongmanDined on 8/21/2014Crab cakes were good, drinks were good. Service very good and attentive. Arturo's is a little pricey but is worth it. So many of the restaurants in Westboro, Grafton and Worcester are in the business to be in the business Arturo's adds that extra touch by hiring and training the staff to be friendly and courteous. Food is fresh and prepared well. I have nothing negative to say except the noise level is high and if you can get a booth do so as the tables in the center of the dining room are noisy and uncomfortable.Special Features:
- Glad we came backMAinMADined on 8/16/2014So glad we gave it another try in 2013 as it has become our go-to local favorite in 2014. We were not impressed several years ago-- really like the new menu. New chef too?Special Features:I would recommend this to a friend.
- CommunicationKittDined on 8/16/2014Made reservations through Open Table for 7:30. Sent email to friends and we all arrive at 7:30. Restaurant had us scheduled for 6:00. How was that possible?Special Features:I would recommend this to a friend.
- SteveVIPDined on 8/16/2014Arturo's is a wonderful restaurant. The food is superb, the room is comfortable, and the service is outstanding. If there were more than 5 stars, I would have used them.Special Features:
- happyeaterDined on 8/12/2014The food was good and they had a good selection for gluten free diners. The only negative was the price- a bit steep for a weeknight dinner with family.Special Features:I would recommend this to a friend.
- Lively Spot with Great FoodLawyerBabeDined on 8/11/2014We celebrated my daughter's 21st birthday at Arturo's. What a great spot! The atmosphere was fun and lively, the food was delicious, the wine list was extensive, and the service was excellent. We had a great time and would recommend it to anyone looking for a good time in Westborough.Special Features:
- What is happening to Arturo'sselllikeagirlDined on 8/9/2014From the new slippy slidey dinner plates to the less than stellar service, we were also disappointed in the food. The special, Striped bass, which I love, was overcooked with very tasteless rice and 3 sprigs of brocolini. I was also turned off by the smell of fish when it was delivered, which signaled to me that it wasn't fresh. My husband had the old standby, chicken parmesan, which was ok, but everything was just so ordinary and I just expect more from Arturo's. It used to be our special place to go out to eat. It was our wedding anniversary. No more.Special Features:
- Always consistentOpenTable Diner Since 2008Dined on 8/2/2014Great food. Great staff. We moved out of town and always make sure to stop here for dinner when we return.Special Features:I would recommend this to a friend.
- Respectable ChoiceRudyMassDined on 7/28/2014Clean, professional and solid. Some of the menu items are curious -- a breaded pork chop, fried brussel sprouts and sweet potato hash for a summer special? -- and the majority of the pasta is most decidedly not fresh, but it's a night place to take a break from your own cooking. You are always greeted warmly, waited on patiently, and leave feeling you made a good choice.Special Features:
- Great Italian cuisine!SaxxynycVIPDined on 7/28/2014Visiting friends in the Westborough, Massachusetts area and wanting to go a little upscale for dinner. What a great find. Our server Tim, was fantastic with great recommendations. The food was fresh, flavorful and delicious. Thank you for appeasing our New York City taste buds.Special Features:
- Fantastic Food & Servicetrm1961Dined on 7/26/2014We had a great dinner at Arturo's! I had the special Tenderloin and it was delicious and cooked perfectly. My girlfriend had the chicken parm and it was as good as it gets. Service was freindly and timely.
- Best aroundNboroVIPDined on 7/25/2014As always the food and service were fine....though my veal chop was so good it was dangerous...you know "food to kill for". Fortunately, we have a credit card. Seriously, a fine place always. Try the appetizer for two while you're at it.Special Features:
- MagnificoMollyDined on 7/23/2014Arturo's Ristorante is a great find. Our meal was delicious and presented beautifully. The wait staff is attentive and friendly. We will be visiting this wonderful restaurant often.Special Features:
- Great placeDLundoVIPDined on 7/15/2014Very consistent, good food, great for GF folks and awesome all the way around. Never bad.Special Features:
- Equal to the NORTH END!DeniseDined on 7/14/2014Equal to the North End. The food is absolutely OUTSTANDING! The scallops, shrimp and lobster were cooked to perfection...all so tender. The pasta was superb! My friend had veal parm and loved it...Great sauces on each meal. It was her first time there and she said she's going to bring her family soon.Special Features:
- OpenTable Diner Since 2014Dined on 7/11/2014Excellent food and service! I had the veal marsala and it was fabulous! Others in my party had the parm and piccata. They also had a filet special that was phenomenalSpecial Features:
- OpenTable Diner Since 2013Dined on 7/8/2014Very nice special occasion place. Even on a Tuesday night in the summer, the place was hopping.Special Features:
- deliciouscgriffinDined on 7/3/2014The food and service was great! The menu offered a great variety of dishes to choose from and the specials offered gave diners some great options.Special Features:I would recommend this to a friend.


text:
Sacramento's still-evolving clean-tech sector is adding jobs even as it continues to grow in stature.
The region's clean technology firms increased payrolls by more than 1,000 jobs in 2012, pushing job rolls to more than 3,200 a 31 percent increase, according to a clean-technology incubator, the Sacramento Area Regional Technology Alliance.
The growth pushed revenue for the sector above $2 billion, up nearly a third from 2011. There are 99 clean-tech companies in the greater region.
But what does that mean for people seeking jobs and a clean-tech industry that hopes to strengthen its presence in the area?
Gary Simon, chairman of SARTA's CleanStart program, said the breadth of jobs that the area's clean-technology sector is offering show an industry with staying power.
The types of jobs being filled are in a "broad range of hiring categories," Simon said, including administration and sales as well as positions requiring technology and mechanical skills and engineering jobs.
Energy efficiency companies are the fastest-growing, highlighted by firms such as Roseville's Paramount Solar.
The region's transportation segment also gained steam, with Siemens Mobility hiring for assembly positions at its Florin-area facility, Simon said.
In Stockton, electric vehicle manufacturer Electric Vehicles International recent supplier of zero-emissions trucks for United Parcel Service's California delivery fleet has 60 people on the job.
Local companies are tapping prospects from the University of California, Davis, and California State University, Sacramento, and area workers who were lost to downsizing, Simon said.
Even with the segment's hiring boost, Simon said clean tech in Sacramento remains a work in progress.
"The bigger story is: When does it become a self-sustaining sector with deep roots?" he said. "Can you build a career here; can you have different opportunities? We're not quite there yet."
But Simon added that the clean-tech sector is getting closer to making that a reality.
"I would say now more than in prior years, we see more growth locally, companies that were invented here. Now there's growth in the way of companies that have been here for a number of years," he said.
"Siemens, Pacific Ethanol has come back, (electric vehicle charger manufacturer) Clipper Creek, more than a dozen companies over a number of segments. It looks like really healthy growth, something that's going to last."
Simon was also encouraged by clean tech's resilience as one of the few industries locally that continued to grow during the recession.
"Throughout the slump, the sector has been growing. It was a bright spot throughout the recession," he said.
Simon expects more of the same in 2013. A particular bright spot is in bio- and alternative fuels, he said, calling it "one of the outstanding growth sectors."
The next step, Simon said, is to make the Sacramento region a destination for clean-technology workers.
"I want to see the continuation of broadly based growth. When we start getting people to move from the Silicon Valley and bring their families with them, that will be the signpost."
Job Journal career fair
Job Journal holds its HIREvent career fair Tuesday in Sacramento.
The free event is from noon to 4 p.m., Crowne Plaza, 5321 Date Ave., near Madison Avenue and Interstate 80.
Job seekers can meet with representatives of local and regional employers and receive free résumé evaluations from employment professionals.
For more information, visit jobjournal.com or call the Job Journal's Job Search Information Line at (888) 843-5627.
Let us hear from you
Is your company hiring? Is your organization hosting a career fair? Is your campus rolling out a job skills program? Contact Job Front at firstname.lastname@example.com
© Copyright The Sacramento Bee. All rights reserved.


text:
1.) My letter to Stephen King:
Dear Uncle Stevie,
I am calling you this because this is how you referred to yourself in the many, many columns by you I've read in Entertainment Weekly throughout the years. I admire you. I admire your passionate and unabashed love of pop culture. I admire your playful way with words and your incredible imagination. I admire the fact that I think you are really supportive of other writers, and just generally a very good person who writes creepy things, which is cool to me (see: my love for Gillian Flynn, Kate Atkinson).
And some beautiful things. And some long things. Because my chief memory of 11/22/63 is that it was looooong. 800+ pages long. And the thing is – I liked it! I thought it was wonderful. Concise and edited, no. But that's kind of missing the point. You write big and passionate and bold. So it's ok that it was long. And I probably should have read it when I had larger chunks of reading time. Because to read and read and read and feel like you are making no progress, even in a book that you really like, is intensely frustrating. But the book itself? Very good.
More than anything else, it contained possibly the most likable male first-person protagonist I've ever read. If a movie was made of this book (which I think is kind of impossible, but it could be a well-done pay cable TV show), I picture Jason Segal. The love story was honest, sweet, and sincere.
I liked how you handled the tricky problem of time travel, covered often and rarely successfully. I wish there was more of the creepy creepy end and less sports betting. But in general, your book deserves more than I had the time to give it, and I'm sorry. It was a good one. I will be recommending it.
2.) Rainbow Rowell
Dear Rainbow Rowell,
I love you and wish I knew you in high school. Your characters are hilarious. I am now reading your first book (Attachments) and frankly it's not that great. It's a definite first book, something written before the incredible Eleanor & Park and Fangirl. But even not great, it's still great. I think, although it's not confirmed, that you were a stay-at-home mom. I would have liked to be friends with you. Thank you for existing.
3.) Going dark
For the last three years, I have given up most forms of social media for Lent. It is a great thing to give up because it feels like a sacrifice but is also eye opening into just how much time gets wasted in it. Doing it teaches me something new each year.
So I'm taking a break from blogging until April to use this time to focus on some other things. And of course I'll be reading. I'm on a British classics kick right now and will probably see that through as long as it lasts.
And on that note, I will offer up an explanation of how and why I read. It makes me uncomfortable to talk too much about reading with people, because there's this aura that it's a more honorable hobby than others. It's tough to run up against the comment "I really should read more" and know what to say.
Because in my mind, the answer is, "No, you shouldn't, unless you feel like it."
For me, reading is like eating breakfast. I have a big appetite and wake up hungry, and I never. ever. miss breakfast. I"m pretty sure I haven't skipped breakfast in my entire life.
But it's not always bacon and eggs and pancakes. In fact, it's rarely that. It's often toast, grabbed in bites while I feed my kids. Or cereal, or oatmeal assembled the night before and quickly heated up that morning. Sometimes, if things are crazy and rushed, it's a banana and yogurt or a granola bar.
The thing is, it's something that is intuitive and physical. And that's how reading is. If I'm waiting in line somewhere, or getting my hair cut, I don't sneak a few pages of my book because I should, I do it because I can. Because what occurs to me at that moment to do is to read. There are a lot of points in my life where my only reading time is 10 minutes before bed and that makes me feel sad sometimes but never guilty.
So I've never associated reading with some kind of self improvement project, and don't want to. In fact, reading often gets in the way of me doing things that are more useful and would better serve my family and life. But I feel a little more whole and right when I have a book going that I enjoy, when there are imaginary people fighting for some attention among the real ones. I'm probably missing opportunities to actually better educate myself by looking at reading with a more critical eye, but I've come to terms with that. That's what school was/is for; reading is something else entirely (for me. this is always personal, not a persuasive essay). I just don't have it in me to destroy what's been such an intrinsic part of me since I was a dorky kid carrying copies of Anne of Green Gables around with me.
So that's it until late April. As I write this, it is hovering around 10 degrees. I fervently hope that by the time I come back to it, things will have improved.


text:
- Address:
350 South County Road
Palm Beach, FL 33480Neighborhood:
Palm Beach
- Cuisine:
Contemporary AmericanPrice: $31 to $50
- Dining Style: Casual Elegant
- Website: http://www.buccanpalmbeach.com/
- Phone: 5618333450
- Hours of Operation:
M-Th: 4:00pm* - 11:00pm (bar open until 1:00am) Fri: 4:00pm* - 12:00am (bar open until 1:00am) Sat: 5:00pm - 12:00am (bar open until 1:00am) Sun: 5:00pm until 10:00pm (bar open until 12:00am)
*Limited menu from 4:00pm until 5:00pm, happy hour until 7:00pm.
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Contemporary American, Tapas / Small Plates
- Executive Chef: Clay Conley
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Bar Dining, Bar/Lounge, Beer, Cafe, Chef's Table, Counter Seating, Entertainment, Farm to Table, Full Bar, Happy Hour, Late Night, Personal wines welcome (corkage fee applies), Private Room, Takeout, Wine, Wine Bar
- Entertainment: DJ every friday night 9-1
- Special Events: Every monday night 1/2 price on all wines by the bottle
A word from Buccan
Buccan (pronounced boo-cahn) is a restaurant, bar and lounge in the heart of Palm Beach. The concept, conceived by acclaimed Miami Chef Clay Conley, is primarily a high-end bistro, featuring progressive American cuisine, in a casually sophisticated setting. The predominant characteristic of buccan's menu is a changing array of small plates - highlighting the use of superior ingredients and preparation - offering an adventurous and memorable dining experience. Guests are welcome for a quick bite at the bar, a specialty cocktail in the lounge, or for a long, leisurely evening.Continued
Visit our web page for more information, updates and special events.
Visit our web page for more information, updates and special events.
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Overall
- Diners' Choice WinnerBest Food
- Diners' Choice WinnerBest Service
Buccan - Best Restaurants in Palm Beach ›
Buccan reviews from OpenTable diners
108 reviews since May 26, 2014
- Food4.8Service4.7
- Ambiance4.4Noise LevelModerate
fit for foodies (92)hot spot (68)special occasion (54)neighborhood gem (43)vibrant bar scene (43)notable wine list (35)good for groups (32)romantic (24)late-night find (15)great for lunch (6)kid-friendly (5)great for brunch (5)scenic view (1)Show More
- Palm Beach Dining at its Best!!!OpenTable Diner Since 2007Dined on 9/19/2014I have been dining at Buccan since it first opened and I'm always impressed. The menu is updated regularly/seasonally to reflect new creations from the chef. The main stsples & favorites are always available. The steak tartare is delectable, the kale salad is a perfect blend of sweet & citrus, the squid ink orrichette is just incredible. The cocktail menu has the perfect accompaniment to your meal whatever your taste. I absolutely adore this restaurant, and the scene is great as well. LOVE LOVE LOVE Buccaan!!!Special Features:I would recommend this to a friend.
- A Must for Foodies!CakeMamaDined on 9/18/2014Excellent restaurant in Palm Beach! Unusual and exciting menu with the concept of sharing several small plates. The only hard thing was deciding what to eat! It all is exceptional and given a creative flair, with great combinations of flavors. Service is beyond compare...staff is completely knowledgable about all aspects of the menu and they make if comfortable to ask questions.Special Features:I would recommend this to a friend.
- Best foodie spot in Palm BeachgrizlybearDined on 9/11/2014A nice change from the upscale comfort food that most other Palm Beach restaurants serve. An adventurous menu with some fascinating flavor combinations, and the small plates that make up most of the menu are perfect for sharing and trying out a good number of dishes. Which is what this place is all about. Service was great, and very helpful on the topic of how many dishes to order. There were some large groups the night we went, and the noise level was pretty high, but maybe this wasn't typical. But probably not the place for an intimate diner a deux. It's all about the food.Special Features:
- jps7257Dined on 9/8/2014Just a amazing night. Great food, wine and service.Special Features:I would recommend this to a friend.
- Iro15VIPDined on 9/7/2014Loved this restaurant. The food was excellent and our server was fantastic!Special Features:
- Always greatMissVVDined on 9/1/2014This is our favorite restaurant You can count on good service and excellent foodSpecial Features:
- Buccan vs Cafe BoloudTahiaVIPDined on 8/31/2014Food was creative, well executed. Must make reservations somewhat early. Very good competition for Cafe Boloud.Special Features:I would recommend this to a friend.
- Very goodEmilycaprice2014VIPDined on 8/26/2014Great spot w odd menu items that make it unique. Hot dog panini is one. Tapas style food so u can share many choices. Tables r really small and close together though which I don't prefer.Special Features:I would recommend this to a friend.
- one of the bestBobcatDined on 8/25/2014We go back to Buccan over and over. They have an eclectic menu- mostly small plates. Two small plates is enough for most folks. Seafood tacos, spicy pork taco, empanadas, outstanding pizza margarita - even a hot dog panini which my friend swear by. Go on a Monday night for 1/2 price bottles of wine. Finally the service is always A1. We'll be back.Special Features:
- Buccan heavenSarlisx2Dined on 8/24/2014Has a great atmosphere and is more enjoyable during the off-season. The small plates and desserts are outstanding. Of special note: the warm Brussels sprouts Caesar salad and the carrot cake. Truly innovative cuisine that presents comfort food in nouvelle cuisine portions.Special Features:I would recommend this to a friend.
- Great foodVanessaVIPDined on 8/24/2014My husband and I had dinner here and were very pleased. Our waitress was very friendly and the staff was extremely attentive. We had the beet salad which was very good. The Branzino was so fresh and flavorful. We will be back on our next visit to the area. Buccan is in the top two meals of our trip!Special Features:I would recommend this to a friend.
- Amazing dinnerMeganVIPDined on 8/20/2014Met up with a friend for dinner at Buccan. Great service and wonderful food. Menu often changes because they use as many locally grown ingredients as possible. We had the pork belly, empanada, veal pasta, and burger. All of it was delicious, but don't skip their pastas or the empanada! We also loved the Elderflower Swizzle cocktail!Special Features:
- Buccan is amazing!!Phoenix4819VIPDined on 8/17/2014We had dinner last night at Buccan, and it far exceeded our expectations. The service was attentive yet not at all intrusive. The waiter took the time to describe many of the menu items to us and was obviously very knowledgeable. The food was absolutely fabulous!! The appetizer, the salad, and the main course were all superb. We were very, very pleased, and we will definitely return to Buccan whenever we are in Palm Springs. Thanks for a wonderful evening!!Special Features:
- Fried Chicken on Sunday!LIEKVIPDined on 8/10/2014Great 3 course meal for $35.00. Second there for the fried chicken. Delicious and I was never a fried chicken lover!Special Features:
- OpenTable Diner Since 2006Dined on 8/8/2014Fun place with great food , reminds me of the HamptonsSpecial Features:I would recommend this to a friend.
- Dinner for twoEatingoutDined on 8/7/2014excellent from start to finish. On a previous visit I had commented on the hostess being disinterested and unwelcoming, this time it was quite different - friendly and welcoming. The "Welcome Back" was a great touch. Server was knowledgeable and very effective, gave good descriptions and good guidance on ordering. The food was really exceptional, each dish was beautifully executed and very easy to eat. Overall quality was outstanding. Wines by the glass are mediocre and overpriced, e.g $10 for a Malbec which costs less than $10 a bottle, yet is the only choice in a hearty red.Special Features:
- Brilliant ChefNJM61Dined on 8/7/2014The food is magnificent, service impeccable and ambiance delightful!Special Features:
- OpenTable Diner Since 2010Dined on 8/5/2014Excellent food. Very friendly and knowledgable staff. Can't wait to go back.Special Features:
- RTseVIPDined on 7/28/2014The portions are very large. The Ratatouille, Mexican Corn, Squid Ink Orecchiette, and the Brussel Caesar were excellent.Special Features:
- OpenTable Diner Since 2007VIPDined on 7/28/2014Always very good - great ambience, attentive service - great dishes - brussel sprout salad, kale salad, meat lovers pizza, short rib empanada, ricotta gnocchi - a meal for 4! Nice wine list - all very thoughtfully and well done.Special Features:
- AwesomeFantasticDined on 7/28/2014Everything about this place is tremendous. Brussels Sprout Caesar is a must have!Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2011VIPDined on 7/24/2014I celebrated my 65th birthday at Buccan and it was really wonderful. We all loved the food and the wine we ordered was sensational. If I lived in Palm Beach, I would be there all of the time, but alas, I don't. Hope to make it back there sometime before too long. Our server was absolutely lovely…..very helpful and professional.Special Features:
- Great FoodbobbyboyDined on 7/15/2014Don't miss the kale salad and the brussels sprouts caesar salad. Oh, did I mention the hot dog panini.Special Features:
- fantastic, creative foodjupiterfoodieDined on 7/14/2014Buccan is my favorite restaurant. Everything on the menu is terrific. This time snapper sliders were new and they were incredible. The snapper was perfectly grilled, placed on buttery, toasted brioche with chipotle aoli and slaw. So good! Mondays are 50% off bottles of wine so go on Mondays. Make a reservation as it is crowded even off season.Special Features:I would recommend this to a friend.
- Very nice restaurant... worth a tryOpenTable Diner Since 2014Dined on 7/13/2014Very creative dishes but portions are relatively small. Great ambiance and good service but it's a little pricey for what you get. Keep in mind that this is Palm Beach so it's in line with other restaurants on the island. Overall, it's a very nice place for a special occasion. Worth a visit and I would go back again.Special Features:
- Fun Place, Eclectic MenuZerfDined on 7/13/2014Our visit to Buccan this occasion was the third time my wife and I , (adult children with us twice), have dined here. My wife was particularly interested in trying out the "fried chicken special" on Sundays. She was not disappointed although the chicken was not your typical "fried" presentation. Not surprising for Buccan. The lightly breaded and probably pan fried version was moist and tasty. The sides, coleslaw, mashed potatoes and cheese biscuits were equally delicious. My small plates were diverse and pleasant. My favorite dish was the grilled octopus salad. It's a fun lively place to visit for a casual night out for something different. PS, our waitress Cecelia was very good. We will visit again.Special Features:
- FanasticVailSkier2014Dined on 7/8/2014At the recommendation of a nearby resident, we tried Buccan. Simply put they have great food. Our group of four sampled at least 7 plates, tea, coffee and two deserts. All were excellent. And the delivery was amazingly quick for the quality. I estimated the restaurant to be about half full at 9 pm on a Tuesday. This is now on our return list when we are in the area.Special Features:
- 5 starBobcatDined on 7/7/2014Buccan specialises in small plates. Snapper slider, pulled pork taco etc. All are great. Monday night 50% off bottles of wine! The service is impeccable, simply the best. Enjoy.Special Features:
- Wow, great small plates!JulieZDined on 7/6/2014Just loved the food and wine. We will go back whenever we are in the area in the future. The small plates were great and a good way to try many different tastes. The pastas were to die for one was better than the next. Great wine list and drinks. Our waiter was outstanding and informative about the dishes. My only complant is that they keep the place at the tempature of a meat locker, it was a little cold for me. I usually like that as I am always warm but this was just a little too cold but that won't stop us from returning as the food and service out shown the cold. We had seen Buccan on Emeril's Florida and was not dispointed in his review. We had wanted to try it's sister Imoto but it was closed so we will try next time.Special Features:I would recommend this to a friend.
- Excellent from start to endCooperDined on 6/30/2014Great and tasty food, excellent service. Can't go wrong.Special Features:I would recommend this to a friend.
- New favoriteOpenTable Diner Since 2010Dined on 6/30/2014Perfect portion sizes (small plates) allows you to try many of their delicious offerings. Half price wine bottles on Mondays was a nice surprise. Our server was delightful and acted like she enjoyed her job. We'll go back soon and often!Special Features:I would recommend this to a friend.
- Best in Palm BeachMJD523VIPDined on 6/29/2014This is by far my favorite restaurant in Palm Beach. We go back every time we are in town and only gets better with each visit.Special Features:I would recommend this to a friend.
- Impeccable!BreezyDined on 6/29/2014From start to finish, every course and every dish was impeccable! Complex flavor combinations that excite the palate. This is probably the tenth time I've dined at Buccan and it "wows" me each time. Chef Clay is one of the best around! We always request server Francisco because his energy and enthusiastic aura really add to the experience- love him! Still reminiscing the meal and can't wait to return.Special Features:
- Wonderful!58foodieDined on 6/29/2014This was the finest dining experience we have ever had, from beginning to end! Thank you for the inventive, delicious menu and outstanding service.Special Features:I would recommend this to a friend.
- Outstanding TapasSouthernCommandVIPDined on 6/29/2014First rate in every way. My only negative is the six hour drive from south Georgia to get to the restaurant!Special Features:
- I don't like doing this.OpenTable Diner Since 2010Dined on 6/28/2014And the reason? It will only make it harder to get a reservation. Wonderful place and my favorite restaurant in Palm Beach County. The food is so good and the vibe is so good.Special Features:
- Great!OpenTable Diner Since 2014Dined on 6/21/2014We went for a birthday and it was fantastic. We were seared at the chefs table which was a fun experience. Our server mike was greatSpecial Features:I would recommend this to a friend.
- Always the best!!Foodie13Dined on 6/17/2014Buccan never disappoints! The food is always fantastic and exciting. We were celebrating our anniversary and the server did an amazing job recognizing it and even put a candle in the dessert we ordered. He made our night! We'll be back soon!!Special Features:I would recommend this to a friend.
- Great Experience!ImpatientFoodieVIPDined on 6/12/2014In town for a conference and took the family to Bucccan. We split numerous dishes and all were very good. The spicy pork tacos, the mahi sliders, and the lobster pasta were amazing! Service was friendly and attentive. Place gets loud when it gets crowded, but overall a great dining experience.Special Features:I would recommend this to a friend.
- Outstanding food!KW482Dined on 6/10/2014The food is delicious. We love to order a few of the small plates. We had 4 and all were outstanding! It is a real treat. Wish they had a Buccan up North.Special Features:I would recommend this to a friend.


text:
Leave your cares behind in the flirtiest summer dress ever! Features off-the-shoulder design, crochet lace trim, and smocked bodice. Looks perfect with sandal platforms and a fringe bag. Partially lined.
*31"/79cm bust (unstretched)
*28"/71cm waist (unstretched)
*26"/66cm length
*Model is wearing size small
*Measurements taken from size small
*Hand wash cold
Please use these size charts to help determine your size. Because sizing and cut will vary between brands, please use the charts as a general guide to compare the various size scales. If you have a specific sizing question or would like more information, please contact Customer Care.
Sizes listed are US, unless otherwise noted.
Emily Jean is a US size 0
Height: 5'9.5"
Bust: 32" / Waist: 23" / Hips: 34"
Astrological sign: Sagittarius
Can't live without: Zoe Cheleski
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text:
Cargo Volumes Register 3% Rise In 2013
Cargo volumes shipped in and out of the Philippines registered a 3% year-on-year (y-o-y) rise to 199.18mn metric tons (mt) in 2013, compared with 193.44mn mt in the year-ago period.Read article ›
Cargo volumes shipped in and out of the Philippines registered a 3% year-on-year (y-o-y) rise to 199.18mn metric tons (mt) in 2013, compared with 193.44mn mt in the year-ago period.Read article ›
We expect further complications for Vale's strategy of increasing its Chinese iron ore market share after China's Transport Ministry reaffirmed a long-standing ban on Valemax ships berthing at...Read article ›
Philippines-based Jollibee Foods (JFC) recorded a 29% year-on-year (y-o-y) rise in net income to PHP1.55bn (US$34.77mn) in Q413, from PHP1.21bn (US$27.1mn) in Q412.Read article ›
Japanese snack food company Calbee has formed a joint venture (JV) with Philippines-based food major Universal Robina to expand its presence in the Philippines' growing packaged food market.Read article ›
The impact of November 2013's Typhoon Haiyan on the Philippines' agricultural production is likely to be moderate. We have revised down slightly our 2013/14 forecasts for rice and sugar output and...Read article ›
Several critically important countries are facing tests in 2014 that could determine their political and economic evolution for years to come. Iran perhaps offers the greatest opportunity for...Read article ›
The projected strengthening in demand in the container shipping market offers a more positive outlook for the sector than it has witnessed in previous years. The key test for the industry however,...Read article ›
Anglo-Dutch consumer goods firm Unilever has announced the divestment of its Royal pasta brand in the Philippines to local food and beverage company RFM for US$47.8mn.Read article ›
We expect food price inflation in Emerging Asian countries to remain broadly stable, following a slight and temporary reacceleration at the end of 2013. Skyrocketing basic food prices in India,...Read article ›
China's establishment of an Air Defence Identification Zone (ADIZ) overlapping the disputed Senkaku/Diaoyu Islands will increase geopolitical risks in Asia, and potentially undermine Beijing's...Read article ›


text:
North Carolina's attorney
general was at Fort Bragg Tuesday warning service members who protect our
country that they also need to protect themselves from consumer fraud.
He hosted an educational
session he calls a "scam jam."
"I'm young. I don't
know all this stuff," Commented Pfc. Marissa Makinano. "It's pretty
amazing the wide variety of, I guess scams, that there are. I didn't realize that
there would be so many different ways that it could happen.
So the session on consumer
fraud was a real eye-opener for her and other soldiers. Spc. Christina Avila was
also surprised by some of the things she heard.
"We're protecting our
country, and for them to attack us is like, why are you attacking us? We're
here to protect you," Avila said.
But young soldiers are
prime targets for people or businesses wanting to swindle them.
"[They] realize that
many of them are away from home for the first time, they have a steady
paycheck, and some may be unsophisticated about financial affairs,"
Attorney General Roy Cooper said.
The soldiers got warnings
about how their military benefits often attract people looking to take advantage
of them, whether that is stealing credit card information or any number of
tricks that will cost them more when buying a car or taking out a loan. There
was even a warning about a growing problem with for-profit colleges.
"[They're] charging
you a lot of money and not giving you the credentials you need," Cooper
While fraud can be a
particular concern for the military, the advice to help prevent it is pretty
universal - protect your personal info and never let yourself be pressured into
a financial decision Cooper said.
"You know that they
see actual cases like this so it's nice that they come to basically warn you,"
Makinano said.
Cooper has also visited Camp Lejeune and
Seymour Johnson Air Force base to host similar sessions.
Brandon is a North Carolina native and UNC alum who lives in Fayetteville, and covers Cumberland County and the Sandhills. Returning to North Carolina to work as a journalist is a dream come true for Brandon. More>>
WSLS 10, P.O. Box 10Roanoke, VA 24022-0010
Telephone: 540.981.9110
Fax: 540.343.3157
Email: email@example.com


text:
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From the Inside Out
August 27, 2008
Dan Anderson
, Farm Journal Columnist
In the limelight at a field day, with competitors' machines running alongside and skeptical farmers watching their every move, how do equipment manufacturers prime their combines for optimum performance in only one or two passes?
They get dirty. They abandon the air conditioning and surround-sound comfort of the combine cab and tempo-rarily ignore the video-game-quality digital displays and screens.
"You can't set a combine from the operator's seat," says Jeff Gray, senior product specialist, Claas Lexion. "Sure, on the new machines you can make all the adjustments from the seat, but you won't know what adjustments to make if you don't get out of the cab. To really understand what the machine is doing and set it for optimum performance, you've got to get a little dirty."
The best way to determine exactly what a combine is doing is to stop it dead in its tracks when it's running at full capacity and full of crop. Each manufacturer has a recommendation on how to carry out "kill-stalls" or "power shutdowns," but Dan Renaud, a Case IH combine specialist, suggests moving the engine speed control to low idle with one hand while using the other hand to push the multifunction handle to the fastest forward position. At the same time, apply full brakes (with the brake pedals locked together) until the combine stalls.
Once all motion is stopped, restart only the engine. Allow it to cool down, and then shut it off. Exit the cab, remove the side shields and open the access doors to see what's going on inside the machine.
"Don't be afraid of using a kill-stall," Renaud says. "A kill-stall is a controlled condition, not like a plug from overfeeding. A kill-stall is the most effective way to analyze total machine performance and how all of the different systems are performing in relation to each other."
Maximize machinery muscle.
Renaud emphasizes that optimum combine performance comes from smooth crop flow through the machine. He uses an analogy that will make you grin.
"Improper machine adjustments, which slow crop flow—anywhere from the header all the way back to the chopper—constipate the machine," he says. "If you've got crop hesitating at the front of the feederhouse and it feeds into the rotor in bunches, or if you've got poor material mat traction in the rotor area that allows the crop to go round and round, rather than processing it to the rear, you're constipating the machine. Those bunches are hard to thresh efficiently and can result in crop damage, higher horsepower consumption and possible rotor loss."
Renaud wants the concave and rotor to do all of the threshing and, for the most part, separate the grain from the residue.
"In our combines we want 100% of the threshing and 90% of the separation to occur in the concave area," he says. "We strive for 65% plus of that separation to occur in the first pass of the rotor. When I 'tickle' the belly of the concave with my finger after a kill-stall, I want to see a large amount of threshed grain [fall from the] front of the concave and lesser amounts as I move rearward.
"If the crop isn't threshed by the time it reaches the rear of the concave section, it's probably going out the back of the machine because the rear of the rotor is designed to separate grain from crop residue, not thresh."
Renaud notes that straw choppers "hide the uglies."
"Visible grain loss goes down when you run a straw chopper," he says. "It's hard to see the powdered grain on the ground behind a combine with a straw chopper. That's why you really need to perform a kill-stall to see what's happening inside the machine."
Richard Bunton, John Deere marketing sales and service represen-tative, diagnoses concave/rotor or concave/cylinder problems by looking at the shoe augers under the concave after a power shutdown (John Deere's term for a kill-stall).
"If [crop material] is overloaded to one side of the shoe auger pan under the concave, it's going to move through the rest of the machine overloaded the same way," Bunton says. "When that overload hits the sieves, air from the cleaning fan will take the path of least resistance and blow more air through the part of the sieves where the material is thinner and less air where the material is thicker. That causes all sorts of problems with keeping the crop mat floating so grain can separate from the MOG [material other than grain]."
Float on air.
Bunton and other manufacturers' representatives emphasize the importance of keeping the crop mat "floating" on air as it passes over the sieves. Inadequate or uneven air from the cleaning fan makes the crop mass move across the sieves as a tangled mat, with grain trapped inside and unable to fall through the sieves.
When they see excess trash in the grain tank or free grain going out the back of the combine, farmers often open the top sieve to save the grain and close the lower sieve to clean it.
"It's very common for operators to use the lower sieve to try and correct problems elsewhere in the machine," says Case IH's Renaud. "That lower sieve really shouldn't do anything except a final cleaning, putting very little material back into the return elevator. If you do a kill-stall and see a lot of material on the lower sieve or in the return elevator, you need to reset your concave, rotor or fan speeds so the lower sieve isn't doing so much work."
Another point to consider when using a kill-stall to diagnose combine performance is to pay attention as soon as your feet hit the ground at the bottom of the cab ladder.
Many losses blamed on the combine's separator actually occur at the header. Adjusting concaves and sieves can't cure problems with grain that's on the ground due to reel shattering in beans or butt shelling in corn. (See sidebars on tips to adjust headers for optimum performance.)
Once a combine operator has spent time after a kill-stall getting dirty and analyzing machine performance, the next step is to optimize those efforts by properly operating the combine.
Factory representatives recommend that operators monitor engine revolutions per minute (rpm) in concert with miles per hour while harvesting.
"If operators push the machine until the rotor or cylinder speed alarms go off, they've really killed combine performance," says John Deere's Bunton. "The slower separator speeds have probably created a wad that's going to move through the machine with increased losses, all the way out the back, until they get the engine back up to rated engine rpm. Maximum performance comes from keeping the engine at or just above rated full load rpm."
That's why at field days the ground speeds of the demonstration combines vary across the field. Their operators know that ground speed is a function of feed rate and use ground speed to keep the engine slightly above rated full load speed.
The other factor the company reps know that many of the onlooking farmers are unaware of is that most of the settings were pre-set before the demonstration started.
"All the field men from all the companies spend time getting in and out of the combines before the actual field demonstrations, getting things set," says Case IH's Renaud. "During the demonstrations, they only have to fine-tune it for the exact conditions on that day. With a man on the ground relaying results, [the operator] can generally [make those final adjustments] from the cab.
"To initially set a combine for a field day—or when a farmer switches fields or varieties in a field—you've got to stop, get out and check what it's doing," Renaud says. "You can't do a good job adjusting a combine from a sitting position."
You can e-mail Dan Anderson at
Read more of Dan's work on his
In the Shop
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