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We are excited to share our 2011 Restaurant Recognition Program members – local restauranteurs, producers and artisans who truly exemplify the principles of Slow Food and contribute to the quality, authenticity and sustainability of food we eat in the City of Seattle and our surrounding region. Awarded restaurants are all located in and around the Seattle region. All show commitment to our Slow Food philosophy and in their own words, they describe how they strive to demonstrate the three principles of Slow Food Seattle – GOOD, CLEAN, and FAIR.
- 50 North – 5001 NE 25th St. | 206.397.3939
50 North features upscale American cuisine with a focus on fresh, local, and organic ingredients. The restaurant is family friendly and also supports those with food allergies by offering a range of gluten-free, dairy-free, or vegetarian options while paying special attention to prevent cross-contamination. 50 North's menu is fresh, fun and unique, the decor is chic, and the wine and craft beer selection is top notch.
Executive Chef: Joel Lewis. Farms & Purveyors: Steiber's for eggs, Isernio's for sausage, Painted Hills for beef (not really super local, but a great source), Richter Farms in Puyallup for rhubarb, various in-season produce grown in WA such as apples and potatoes.
- Anchovies & Olives – 1550 15th Ave. | 206.838.8080
Anchovies & Olives is an Italian seafood and pasta focused restaurant offering only the best quality seafood and local, seasonal produce and ingredients. The wine list is 100% Italian with an emphasis on white varietals. Anchovies & Olives quickly gained national recognition, named Best New Restaurant by both Bon Apetit and GQ magazines in 2010.
Executive Chef: Charles Walpole. Farms & Purveyors: Taylor Shellfish, Penn Cove Shellfish, Foraged & Found, Grand Central Bakery, Emerald City Seafood, Friendly Foragers, Merv Dykstra, The King's Garden, Frank's Produce.
- Bastille Cafe & Bar – 5307 Ballard Ave. NW | 206.453.5014
Local, Honest French Cuisine. Bastille's commitment to organic, sustainable agriculture is unstinting. We source our product from local farmers and purveyors whenever possible. Nowhere is this commitment more evident than on our own roof: we've installed a 4,500 square foot garden of raised-bed planter boxes where we grow our own lettuces and herbs. Installed and maintained by Colin McCrate of Seattle Urban Farm Company, the boxes are irrigated and heated to keep us in fresh greens throughout the year.
Executive Chef: Shannon Galusha. Farms & Purveyors: Taylor Shellfish Farms, Olsen Farms, Mad Hatcher, Mt. Townsend Creamery, Carlton Farms, Gene Wilson Fish.
- Cafe Flora - 2901 East Madison | 206.325.9100
Cafe Flora is a vegetarian restaurant located in the Madison Valley neighborhood which has been operating for 20 years. We believe that the consequences of our actions have a ripple effect, going beyond our immediate environment, ultimately coming full circle to affect our lives in a positive or negative way. What goes around comes around. We shop locally for both food and wine, buy organic product whenever possible, hold community events and donate to local businesses. We believe food has always had a powerful connection with community — breaking bread together builds powerful bonds. We are a community. We are a resource to a wider community. And we can be a model for other business communities. Above all Cafe Flora is about joy. Food is fun. Great food is great fun. Fun to prepare. Fun to serve. Fun to eat. It's a crazy world out there. Our guests can expect to find refuge at Cafe Flora. They will leave not only having been well fed with reasonably priced delicious food, but also with a sense that we have cared for them for a brief moment in a safe, joyful and harmonious place.
Executive Chef: Janine Doran. Farms & Purveyors: Alm Hill Gardens, Everson; Alvarez Farms, Yakima Valley; Bluebird Grain Farm, Winthrop; Booth Canyon, Carleton; Merv Dykstra Farm, Grandview; Full Circle Farms, Carnation; Grandview Mushroom Farm, Arlington; Hayton Farms, Mount Vernon; Island Springs Tofu, Vashon Island; Local Roots Farm, Seattle; Martin Family Orchard, Orondo; Oxbow Farm, Carnation; Rockridge Cidery and Orchard, Enumclaw; Stiebrs Farm, Yelm; Stoney Plains Organic Farm, TENINO; Willie's Greens Organic Farm, Monroe.
- Chaco Canyon Organic Cafe – 4757 12th Ave. NE, 206.522.6966 | 3770 SW Alaska St., 206.937.8732
The Chaco Canyon Organic Cafe continually seeks to set the standard on what it means to be a Sustainable Business. We make all business decisions with the goal of having people, the planet and profitability in balance. We never compromise on our mission, and our ultimate goal of being 100% sustainable. We wear our hearts on our sleeves and demonstrate this in the way we welcome and take care of customers and employees, donate to local and national causes that share our values, source our ingredients, and prepare every dish. We give people (and ourselves) goosebumps with what we show is possible with a cafe, and what a difference one place can make for the world and our community.
Executive Chef: Lois Blanford. Farms & Purveyors: Full Circle Farm, Tonnemaker Family Orchards, Rama Farm, Cascadia Mushrooms, Earth Conscious Organics (coop of local farmers); Holmquist Hazelnuts, Hayton Farms, Mike & Jean's Farm, Tiny's Organic, Boistfort Family Farm, Billy's Farm, Cascadian Home Farm.
- Copperleaf Restaurant - 18525 36th Ave. South | 206.901.9268
At Copperleaf Restaurant we are committed to sustainable and responsible stewardship of our lands and oceans. We believe this has become a necessity in modern life. We have committed ourselves to good food that's expertly prepared with a "mastering of simplicity" approach…more and more people have a strong desire to trace their food "Back to the Farm" connecting them to wholesome, organic and all natural ingredients. We passionately search for superior seasonal regional products as we cultivate the relationship between farmers, fishermen, ranchers, food artisans and the chef. We care for our ¼ acre on site chef's garden in addition to water reclamation and onsite composting that tends to our soil management program. This passion is the driving influence that contributes to the essence of Copperleaf's cuisine and our desire to build community.
Executive Chef: Mark Bodinet. Farms & Purveyors: Stiebrs Farm (beef), Yelm; Nash Family Farm (rabbit, chicken, squab), Eprhata; Joe Malley, Vessel St. Jude (albacore tuna) North Pacific Waters; Willie Greens (lettuces); Full Circle Farm (vegetables); Theo Chocolate (assorted chocolates); Wild Wheat Bakery (baked goods); Foraged and Found Edibles (Porcini, Chantrelles, Morels, Nettles, Miners Lettuce, Truffles, Peppercress); Blue Bird Farm (Farro) Palouse Valley.
- Delancey – 1415 NW 70th St. | 206.838.1960
Executive Chef: Brandon Pettit. Farms & Purveyors: Jerzy Boyz Farm, Anselmo Farms, Full Circle Farm, Quilceda, Stokesberry, Taylor Shellfish, Willie Greens Farms.
- The Essential Baking Company Cafes – 1604 N 34th St., 206.545.0444 | 2719 E Madison St; 5601 1st Ave S., 206.328.0078
The Essential Baking Company Cafes prepare fresh foods daily, including soups, salads, crepes, and sandwiches featuring the bakery's organic artisan breads. Artisan pastries in sweet and savory flavors, along with elegant desserts, all made with natural ingredients are also served.. Fair trade, organic coffee and teas, along with natural juices and sodas, are also available. The inviting and cozy neighborhood cafes are the perfect place to slow down and enjoy a meal with friends. Everything is made from scratch using natural and organic ingredients, and the menu changes with the seasons to highlight the flavors of the day.
Farms & Purveyors: Breads are organic; Greens come from Willie Greens Farm; All meats used are free of nitrates; Vegetables are organic when available.
- FareStart Restaurant – 700 Virginia St. | 206.267.7601
FareStart is a culinary job training and placement program for homeless and disadvantaged individuals. Over the past 19 years, FareStart has provided opportunities for nearly 5,000 people to transform their lives, while also serving over 4.5 million meals to disadvantaged men, women, and children. FareStart businesses, including the FareStart Restaurant, contribute over half of the organization's annual operating budget. Supporting the FareStart Restaurant is a great way to support the FareStart program and students.
Executive Chef: Drew Borus. Farms & Purveyors: Full Circle Farm; Painted Hills; Carlton Farms; Long View Valley Ranch; Northwest Wild Foods Company; Burlington; Groundbreakers Farm, Duvall; Herbco; Willie Greens; Richter Farms, Puyallup; Carpinto Farms, Kent; Ralph's Greenhouse; Headlin Farms; Fresh Breeze Dairy, Lyndon; SnoPac; Nerka Seafood; Broadview Farms, Burlington; Valley Pride Farm, Mount Vernon; Wallace Farms (potatoes).
- Fresh Bistro – 4725 42nd Ave SW. | 206.935.3733
Fresh Bistro's seasonal menu is an exciting take on international comfort food. Casual dining or romantic evenings, Chef Dalis Chea has garnered recognition for emphasis on local ingredients served family-style with flavors pleasing to all palates. We strive for sustainable practices in all our day to day business from the use of fully compostable to-go containers to the donation of time, services and food to a wide variety of charities.
Executive Chef: Dalis Chea. Farms & Purveyors: Full Circle Farm, Foraged and Found, Taylor Shellfish, Alden Farms.
- Homegrown – Fremont: 3416 Fremont Ave North, 206.453.5232 | Capitol Hill: 1531 Melrose Ave, 206.682.9035 | Queen Anne: 2201 Queen Anne Ave N, 206.217.4745
Our goal at Homegrown is not only to create sandwiches out of sustainable ingredients but also to make sandwich creation sustainable itself. This goes beyond using fresh, sustainable ingredients in our gourmet sandwiches, salads and soups. Homegrown strives for sustainability as a local business through the green materials we print and serve on, to our rejection of bottled water, to our 100% compostable and recyclable product. We consider our environmental impact for every ingredient choice, often between two competing theories: eating organic and eating local. We take the best from both worlds to create our sustainable sandwiches. We like to call this sandwich environmentalism. Enjoy.
Executive Chef: Rob Milliron. Farms & Purveyors: Cattail Creek Lamb, Mad Hatcher Poultry, NW Grass-Fed Beef, Essential Baking Co, Boulangerie Nantaise, Beecher's Flagship, HOTLIPS Soda.
- How to Cook a Wolf – 2208 Queen Anne Ave. N | 206.838.8090
How to Cook a Wolf is a petite gem of a restaurant that offers a creative sampling of Italian inspired small plates and house-made pastas, as well as an impressive Italian and Northwest wine list. Using fresh, local, seasonal ingredients, Chef Matt Fortner offers his guests an honest, down-to-earth dining experience that has endeared How to Cook a Wolf to the Queen Anne neighborhood and the Seattle foodies alike.
Executive Chef: Matt Fortner. Farms & Purveyors: Grand Central Bakery, Foraged & Found, Rachel's Ginger Beer, Merv Dykstra Produce, Taylor Shellfish, Emerald City Seafood, The King's Garden, Alvarez Farm, Thundering Hooves Beef, Mad Hatcher Poultry, Carlton Farms Pork, Frank's Produce.
- Locöl barley & vine – 7902 35th Ave SW | 206.708.7725
Locöl's mission is to provide a cozy, rustic yet refined experience. We aim at creating a relationship with our local breweries, wineries,farmers and produce stands to bring you the best possible product! This also ensures that we are cycling dollars within our own community. Come and enjoy some of the best food and beverages that the NW has to offer. See you at Locöl!
Executive Chef: Meredith Abbott. Farms & Purveyors: WS Produce, Port Townsend Creamery, Big Al's Brewing, Odin Brewing, Elliot Bay Brewing, Schooner Exact Brewing, Georgetown Brewing, Fremont Brewing, Challenger Ridge Winery, Willis Hall Winery, Small Lot Co-Op, Smasne Cellars, Kana Winery.
- Mashiko Restaurant – 4725 California Ave. SW | 206.935.4339
Since 1994, Mashiko has given me a way to share my thoughts on food and culture. I am proud to say that as of August 15, 2009, Mashiko is Seattle's first fully sustainable sushi bar. How do we define what is sustainable when it comes to seafood? Some key factors to consider are traceability, fish populations, fishing methods, and farming practices.
- Traceability refers to the ability to find out where your seafood came from. This includes knowing specifically where, as well as how, it was caught.
- Some fish populations are in steep decline. We must allow these species time to repopulate so that we can enjoy them responsibly for generations to come.
- The most sustainable fishing methods do not cause damage to the oceans or allow for much bycatch (unintended creatures caught during fishing).
- Responsible farming practices include providing quality feed, being antibiotic-free, and taking great care not to disturb the surrounding environment.
We have solid relationships with several top seafood sustainability experts. We appreciate the support we have received from both customers and industry insiders. Our education has been intense, and it will be ongoing. I encourage you to keep the Sustainable Seafood Guide presented with your check. Executive Chef: Hajime Sato.
- Oddfellows Cafe + Bar – 1525 10th Ave. E. | 206.325.0807
Oddfellows is a spirited kitchen and cocktail bar in one of Seattle's most bustling neighborhoods, the Pike/Pine corridor on Capitol Hill. The clatter and din of the Oddfellows dining room and the simple, beautiful dishes we serve are the very essence of sustainability – we sustain you, we feed you, soul and all. Our kitchen sources directly from local producers, foragers and farms in Washington, Oregon, and Idaho. And our counter offers fresh baked desserts, Stumptown coffee, classic cocktails and a variety of artisan beers.
Farms & Purveyors: Carlton Farms, Carlton, OR; Painted Hills, Fossil, OR; Thundering Hooves, Walla Walla, WA; Zoe's Meats, Seattle, WA; Alvarez Farms, Mabton, WA; Penn Cove Shellfish, Coupeville, WA; Peter Gordon, Forager, Seattle, WA; Full Circle Farm, Carnation, WA; Wilcox Family Farm, Roy, WA.
- Proletariat Pizza – 9622-A 16th Ave. SW | 206.432.9765
We feel strongly about being creating and enjoying good, quality food for ourselves, and those we care about- in this case being the up and coming neighborhood of White Center and surrounding communities. We live here, we work here, and we get to know the neighborhood more and more by fostering a very family-friendly and community-friendly vibe that is evident as you see customers intermingling table to table, and playing with one another's kids. We feel strongly about the sources and quality of the ingredients we use and the foods we prepare, and show this by using local organic eggs, sustainable flours and local and/or organic produce whenever possible. We recycle, compost, and donate any extra dough we have (when we don't sell-out) to our local food bank. We are a local family with two small children, and it is so enjoyable to watch our four year old playing with the other kids playing in the kids' play area while watching the parents and other adults in the restaurant relaxing and having a beer and literally getting to know their neighbors they might not otherwise have known. This neighborhood is transitioning, as anyone who lives here will attest to, and it is so exciting to be a part of its moving in a new direction, and we are so grateful to have such loyal support of the community. We are not restaurant professionals – Mike comes from telecommunications, and I was a hairstylist. Mike has been increasingly dissatisfied with his job, so we thought we'd take a tremendous leap and try something new and different. We are learning as we go, and this community knows it and backs our every move with patience and encouragement. We couldn't really ask for more.
Farms & Purveyors: Willie Greens, Shepherd's Grain Flour, Bob's Red Mill; soon to be adding Bluebird Grain mills, Smith Bros milk, Carlton Farms pork. Currently Mondo and Sons sausage, Zoe's Meats charcuterie.
- Skillet Street Food – 1400 E Union & mobile food truck
We strive to create modern american food that is focused on regional and seasonal produce, meats, and cheeses.
Executive Chef: Brian O'Connor. Farms & Purveyors: Oxbow Farms, Thundering Hooves, Full Circle Farms, Parfait Ice Cream, Mad Hatcher and many more.
- Spur Gastropub – 113 Blanchard | 206.728.6706
Executive Chef: Brian McCracken and Dana Tough. Farms & Purveyors:
- Staple & Fancy Mercantile – 4739 Ballard Ave. | 206.789.1200
Staple & Fancy Mercantile is the latest venture of celebrated chef Ethan Stowell. Opened in August of 2010 and housed in a beautifully renovated early 1900's building, this intimate restaurant showcases Stowell's simple Italian inspired cooking style. The restaurant offers an a la carte or "staple" menu and the popular chef choice or "fancy" menu that's a one-of-a-kind, multi-course dining experience with dishes created from unique sourced products, local seasonal ingredients, and house-made pastas. The wine list is Euro-centric with a thoughtful selection of Northwest wines.
Executive Chef: Ethan Stowell. Farms & Purveyors: Jones Family Farms, Alm Hill Farms, Mad Hatcher Chickens, , Foraged & Found Edibles, Fishing Vessel St. Jude, Taylor Shellfish, Penn Cove Shellfish, Rachel's Ginger Beer, Grand Central Bakery, R&R Ranch, Gleason Ranch, Carlton Farms Pork , Merv Dysktra Produce. Selection of Washington & Oregon Wines (see wine list on website).
- Steelhead Diner – 95 Pine Street, Suite 17 | 206.625.0129
Steelhead Diner is an upscale diner concept that draws from regional and seasonal ingredients to sustain it's dynamic menu that excites a diverse clientele. We are inspired by the Pike Place Market to influence it's Pacific Northwest cuisine.
Executive Chef: Anthony Polizzi. Farms & Purveyors: Olsen Farms: Heirlom Potatoes; Pipitone Farms: Heirloom Tomatoes & Fruits; Alvarez Farms: Seasonal Produce; Rollingstone Creamery Cheeses; Rogue Creamery Cheeses; Uli's Famous Sausages; Hempler's Meats; Pacific Nothwest based assorted meats; Pacific Northwest based seafood & shellfish exclusively; Pike place market's many vendors.
- Stumbling Goat Bistro – 6722 Greenwood Ave N | 206.784.3535
Our intention is to primarily spend our money locally so that our neighborhood and city can thrive during even the most challenging economic times. The menu reflects the bounty of our region and our commitment to providing an outstanding dining experience.The Stumbling Goat Bistro features seasonal, organic, and sustainable ingredients from as many local growers, farms, and foragers we are able to support.
Executive Chef: Joshua Theilen. Farms & Purveyors: Beefalo Meats, Ellensburg; Blossom's & Bees, Puyallup; Bluebird Grain Farms, Winthrop; Caffe Vita, Seattle; Charlie's Produce "Farmers Own," Seattle; Columbia City Bakery, Seattle; Cowiche Mill Station Orchard, Cowiche; Dry Soda, Seattle; Foraged and Found, throughout Northwest; Full Circle Farm, Carnation; Georgetown Brewing Company, Seattle; Hale's Ales Brewery, Seattle; La Pasta, Seattle; Leavenworth Biers, Olympia; Mad Hatcher Farm, Ephrata; New Roots Organics, Seattle; Northwest Bounty Wild Foods, Washington; Olson Farms, Colville; Penn Cove Shellfish, Coupeville; Pike Brewing Company, Seattle; Rock Ridge Orchards, Enumclaw; Rolling Stone Chevre, Snake River Valley; Samish Bay Cheese Bow; Sol to Seed Farm, Carnation; Taylor Shellfish Farm, Olympia; Theo's Chocolate, Seattle; Tails and Trotters, Portland; Wilcox Farms, Roy; Willapa Hills Farmstead Cheese, Chehalis; Willie's Greens Organic Produce, Monroe; World Spice Merchants, Seattle.
- TASTE Restaurant – 1300 1st Ave. | 206.903.5291
Executive Chef: Craig Hetherington. Farms & Purveyors:
- Tavern Law – 1406 12th Ave. | 206.322.9734
Executive Chef: Brian McCracken and Dana Tough. Farms & Purveyors:
- Tavolata – 2323 2nd Ave. | 206.206.838.8008
Opened in January of 2007 in Seattle's Belltown neighborhood,Tavolàta was Ethan Stowell's second restaurant. House-made pastas, simple Italian cuisine, and a 30-foot communal table (Tavolàta) are the focal point of this urban Italian eatery. Chef Brandon Kirskey's menus emphasize the importantance of local, seasonal and nose to tail dining. Tavolàta offers a full bar and a wine list that is 100% Italian.
Executive Chef: Brandon Kirksey. Farms & Purveyors: Bluebird Grain Farm, Foraged & Found Edibles, Taylor Shellfish, Merv Dykstra, Mama Lil's Peppers, Nash's Organic Produce, Grand Central Bakery, Painted Hills Beef, Carlton Farms Pork, Key City Fish, King's Garden, Friendly Forager.
- Tilikum Place Cafe – 407 Cedar St | 206.282.4830
Tilikum Place Cafe is a neighborhood restaurant that seeks to provide wholesome, handcrafted food, using local and sustainable ingredients. Our goal is that our guests can enjoy their experience with delicious and comforting food that is at the same time familiar and a welcome surprise.
Executive Chef: Ba Culbert. Farms & Purveyors: Billy's Garden: heirloom tomatoes, greens, herbs, berries, stone fruit; Oxbow Farms: squash, greens, root vegetables; Willie Greens: lettuces, radishes, herbs; Foraged and Found: mushrooms, fiddle heads; Local Foragers: mushrooms, sea beans and other seaweed, edible flowers.
- Urbane – 1639 – 8th Ave. | 206.676.4600
Urbane dedicates itself to the holistic philosophy that good food depends on good ingredients. Chef de Cuisine Dan Gilmore and the Urbane staff have cultivated close, personal relationships with a variety of famers, hatcheries, foragers, wineries and breweries throughout the Pacific Northwest to bring fresh, quality ingredients to the table. From the local ingredients in each dish to the on-site water filtration, sustainability is cornerstone to Urbane. Located on the first floor of the celebrated and eco-friendly Hyatt at Olive 8, the 108-seat restaurant and adjoining bar create an open space that welcomes guests with an elegant simplicity. Providing a rich variety of Northwest fare, the often changing menu reflects the seasonality of key ingredients, including wild game, vegetables and species of native fish and shellfish. Urbane's menu prominently features offerings from such renowned regional resources as Beecher's Cheeses, Uli's Sausage and Salumi Artisan Cured Meats, as well as many Pacific Northwest wines and beers. Local ingredients are infused with global inspiration, resulting in an authentic yet eclectic offering that flavorfully showcases the best the Pacific Northwest has to offer. Pending the season, dinner specialties could include lavender seared duck breast served alongside herbed lentils with bacon pomegranate sauce or roasted fig ravioli accompanied by chanterelles and Beecher's blank slate cheese. The seasonal lunch menu currently features Pacific Northwest planked salmon salad.
Executive Chef: Dan Gilmore. Farms & Purveyors: Carso's Pasta, Charlie's Produce, Essential Baking Company, La Panzanella, Little Rae's Bakery, Macdonald Meats, Macrina Bakery, Uli's Sausage, World Spice, Estrella Family Creamery, Holmquist Hazelnuts, Frog's Song Farms, Olsen Farms, Oxbow Organics, River Valley Organics, Dog Mountain Farm, Full Circle Farms, Wooly Pigs.
- Where Ya At Matt – food truck – multiple locations
We strive to bring authentic New Orleans street food to Seattle, representing the heart and soul of Creole food. We believe in using quality ingredients, as much local and sustainable as possible. We make almost all of our food in house from the mayonnaise to the seasoning in the Jambalaya to our own cured andouille sausage. We use a local bread company for the rolls, using a traditional Louisiana style recipe who makes them specifically for us. For example, currently we are not serving tomatoes because they don't meet our quality standards nor reflect what's really in season. I believe in the principles associated with the Slow Food movement, fostering greater awareness and connection to the food we eat, the people and communities who grow/raise our resources and the connections formed around sharing food. My Creole roots reflect the utmost respect for the traditions and culture revolving around the food we eat, I look to foster a similar community especially for those who love the NOLA community here in Seattle.
Executive Chef: Matthew Lewis. Farms & Purveyors: Carlton Farms, pork products; Painted Hills, beef; Bread Baker Boys NW, rolls; Frank's Quality Produce; Samadhi Chocolates, pie; and Hilton's Pacific Oysters.
Greater Seattle Area & Regional
- Allium Restaurant – Orcas Island, 310 Main St, PO Box 755 | 360.376.4904
We believe local is best. When we work together and support our community, every one wins. We can make a difference by helping our neighbors and buying locals as much as possible. Food need not be fancy, but it should be cooked with love and care.
Executive Chef: Lisa Nakamura. Farms & Purveyors: Jones Family Farm; Phocas Farm; Mad Hatcher Poultry; Maple Rock Farm; Black Dog Farm; Once in a Blue Moon Farm; Local Goods Coffee; Secret Stash Salts; Lopez Island Creamery.
- Cafe Juanita – Kirkland, 9702 NE 120th Place | 425.823.1505
Northern Italian inspired dedicated to sourcing from local, sustainable and organic farmers and artisans.
Executive Chef: Holly Smith. Farms & Purveyors: Oxbow; Full Circle Farm; Kurtwood; Holmquist Orchard; Biocento; Olsen Farms; Ninety Farms; Alvarez; Billy Alstot; Dog Mountain; Taylor Shellfish; Foraged and Found Edibles, Snoqualmie Valley Ranch; Madhatche; Sweet Grass Farms; Seabreeze Dairy; Abundant Acres; Jones Family Farm; Mosaic Farm; Tails and Trotters; Nash.
- Duck Soup Inn – Friday Harbor, 50 Duck Soup Lane | 360.378.4878
4 1/2 miles outside of Friday Harbor on San Juan Island. Open for dinner April through October. The schedule varies with the seasons so check the calendar online or call for dates open. This small restaurant was opened in 1975 by three women (two sisters and their cousin) on a site that was once used as a way station by horse and wagon that were crossing the island. The present owner/chef, Gretchen Allison, bought it 22 years ago and introduced home grown produce and island raised farm goods into the cuisine. More and more ingredients become available from local sources every year thanks to a strong farm to table movement in the island communities. Gretchen and her family travel frequently in the winter when Duck Soup is closed, bringing back exotic flavors from around the world to inspire her cooking and keep the food lively and entertaining. Included with the price listed for each entree is: fresh sourdough bread baked daily onsite , served with a salty anchovy spread and butter, homemade soup, and salad from locally grown and wild produce. The wine list has many affordable and excellent choices. They are arranged on the list in categories of flavor rather than type, to help the patrons understand the character of unfamiliar wines and to feel freer to explore new territory. This also makes pairing the wine with the food easier for the patron. Seasonally inspired cocktails are made from fresh ingredients and high quality pours. Homemade bitters, homegrown herbs and local fruits are all utilized in the ever changing bar menu. This year an island made gin will be introduced. Full bar service is available. The ambiance is casual, warm, rustic and arty. There is a field-stone fireplace and booths, along with deck seating overlooking the ponds for summer seating. The service is professional, friendly and efficient.
Executive Chef: Gretchen Allison. Farms & Purveyors: Waldron Island: Blue Moon Farm, produce. Nootka Rose Farm, produce. San Juan Island: Fir Oak Farm, lamb, beef. Heritage Farm, produce, veal, eggs. Westcott Bay Sea Farm, shellfish. Lopez Island: Jones Family Farm, pork, beef, goat, shellfish, wild fish. Horse Drawn Farm, lamb, pork. Self: Home organic garden for herbs, edible flowers, fruit. Foraging for seaweed, greens, berries, mushrooms.
- The Herbfarm Restaurant – Woodinville, 14590 NE 145th St. | 425.485.5300
The Herbfarm has been farm to table since 1986. We have our own farm and gardens and support local growers/producers/fisherfolk. Serving 9-course menus that are matched with 5 local wines, our menus have themes which change every 2-3 weeks. Dinners begin with an educational tour of the gardens as well as a presentation by the chef and sommelier describing the night's menu.
Farms & Purveyors: The Herbfarm; Mad Hatcher; Full Circle; Taylor Shellfish; Alpine Lake Creamery; Jones Family Farms; Chinook Farm; Oxbow; MANY, MANY, MORE.
- Hitchcock – Bainbridge Island, 133 Winslow Way East, Suite #100 | 206.201.3789
Hitchcock is a wood-fired, farm-to-table restaurant that explores the bounty of our local waters, fields and trails. We focus on sourcing product directly from fisherman, shellfish producers, farms & foragers, then preparing it lovingly in our applewood-fired oven. Specialties include fresh fish, grass-fed ranched meats, shellfish of all varieties, handmade pastas, house-smoked and cured fish and meats, and our own charcuterie. We couple these offerings with a full and stacked bar and a carefully selected list of beers and wines.
Executive Chef: Brendan McGill. Farms & Purveyors: Neah Bay-direct fish, foraged by Wild West, Baywater Inc. (oysters, mussels), Port Discovery Sea Farms, Port Madison Community Shellfish Farm (B.I. oysters), Eagle Rock Shellfish (clams, oysters). Persephone Farms, Butler Greens, Farmhouse Organics, Laughing Crow Farm (produce). Carlton Farms, NW Grass-Fed Beef Co., Sunleaf Farms, Mad Hatcher, Cattail Creek (pork, beef, squab, poultry/eggs, lamb). Camp 4 (B.I. duck eggs). Foraged edibles in season – mushrooms, ferns, wild lettuces, nettles. Caffe Vita (farm-direct coffee).
- La Boucherie – Vashon Island, 17635 100th Ave. SW | 206.567.4628
After supplying Seattle restaurants and farmers' markets with grass-fed animal products for nearly a decade, Sea Breeze Farm owners George & Kristin Page realized that the natural extension of its Vashon Island enterprise was a restaurant and retail space to showcase the farm's premium quality meats, dairy, and artisan charcuterie. La Boucherie was opened in 2008; a picturesque ferry ride from the urban core of Seattle, serving dishes made from only the most seasonal and regional Northwest ingredients. True to its name, La Boucherie is also a butcher shop, where locals may purchase the farm's impeccably fresh farmstead meats to prepare at home. On a menu that changes weekly, the restaurant's customers find offerings that predominantly feature the bounty of the island. The butcher shop's artisan sausages, pâtés, and cured meats highlight the menu, accented by pristine vegetables harvested on Western Washington farms, many also on Vashon Island. Operating under the label of Sweetbread Cellars, the farm also produces its own wines, presented alongside a modest selection of European, Northwestern and fellow island vintages.
Executive Chef: Dustin Calery. Farms & Purveyors: La Boucherie is supplied by itself (Sea Breeze Farm) for all pork, lamb, beef and poultry, and most of its dairy products. Produce is sourced from all of the following farms: Pacific Crest Farm (Vashon); Island Meadow Farm (Vashon); Hogsback Farm (Vashon); Nash's Organic Produce (Sequim); Full Circle Farm (Carnation); Alm Hill Gardens (Everson); Alvarez Organic Farms (Yakima Valley); Billy's Gardens (Tonasket); Stoney Plains (Tenino); Olsen Farms (Coleville); Foraged and Found Edibles (various).
- Monica's Waterfront Bakery & Cafe – Silverdale, 3470 NW Byron St. | 360.698.2991
Monica's is a 'from scratch' quick serve style cafe with fine dining quality. We are a bakery, cafe, caterer, wine shop and community center, offering local artists and authors a venue to show their work. Our menu has been crafted using excellent quality, fresh, house-made foods. We support local and/or organic suppliers whenever possible and we strive towards earth friendly sustainable practices. The Team at Monica's is known for thinking globally and acting locally. Utilizing and therefore supporting local farms and other businesses is extremely important to us, as is offering ingredients that are sustainable and responsible whenever we can. We are a Carbon Free partner, as well as hold memberships with Slow Food, Chef's Collaborative, Tilth and other local and national organizations focused on food that is local and sustainable.
Farms & Purveyors: Gregory's Produce; Martello's Honey; Start Now Farms; Providence Family Farm; Abundantly Green; Pheasant Fields Farm; Hand Sown Home Grown; Personal Roast Coffee Roasters for their organic/fair trade coffees; Shepherd's Grain; Pleasant Valley Farms; Blue Bird Grains; Finn River Farm; Red Dog Farm; Puget Sound Dairy for WA eggs and dairy; Key City Fish; Mt Townsend Creamery; Saltworks; Poulsbo Farmer's Market; Alvarez Farm; Port Orchard Farmer's Market; Full Circle Farm; Recycle Earth; other farmer's markets as possible.
- Nell Thorn Restaurant & Pub – 205 Washington St. | 360.466.4261
For our small family, inspiration starts with intent, care & love. These qualities embody the planting of a seed that in time bears a delicious food. We carefully and responsibly take creatures from the ocean and find animals that are humanely grown. The search for foods that embody this spirit of care takes time as does our thoughtful preparation of them. It makes us happy to know that the menu we offer is inspired to nourish. The purest form of our inspiration is kneaded into our bread. The organic flour already smells of a fresh loaf when you open a sack. This flour is mixed with water and allowed to ferment, gathering the wild yeasts and finally baked to yield a moist, crispy-crusted bread. For the past fifteen years we have been celebrating the beauty and bounty of our region, sourcing locally and sustainably. It makes us happy and warms our hearts to know that there has never been more interest in the source and impact from our food choices. Choices we are so privileged to enjoy. In this we see a most delicious and bright future. It's a little funny but Nell Thorn was literally the "poster child" for restaurant composting and recycling in the Skagit area. Love is all there is!
Executive Chef: Casey Schanen. Farms & Purveyors: Our produce and much of our dry goods are 95% to 100%. The farms from which seasonally enjoy a great bounty: Blau Oyster Company (Sparklingly Fresh Oysters); Dona Flora (Botanicals & Wonderful Produce); Dunbar Gardens (awesome produce); Fresh Breeze Organic Dairy (all dairy products); Frog Song Farm (awesome produce); Gothberg Farm (the best goat cheeses & whole goats); Holmquist Orchards (organic hazelnuts); Hedlin Farm (awesome produce); Gordon's Farm (winter squash & pumpkin, partner in annual Festival of Family Farms); Bruce Bowen (awesome honey); Living Rain Farm (Organic Rhubarb & Asparagus); Macdonald Fish Company (Locally caught Halibut, Salmon, Gooeyduck, Sea Urchin, Pink Scallops, Spot Prawns & Dungeness Crab); Mother Flight Farm (awesome produce); Mores Ottesen Farm (the best whole pigs); Ninety Farms (whole Lamb and Veal); Osprey Hill Farm (awesome produce and chicken); Oliva's Happy Hens (awesome eggs); Ralph's Greenhouse (awesome Leeks, Potatoes & Collards); Samish Bay Cheese (Cow Milk Cheeses); Well Fed Farm (the best chicken, eggs & rabbit). Much of our beer and wine is crafted locally. We have two bottlings custom blend with David Stephenson in Walla Walla, Dog Star Syrah and Elephant Head Red.
- Nimbus Restaurant – Bellingham, 119 N. Commercial St., 14th floor | 360.676.1307
Nimbus strives to support local farmers, foragers, fishmongers, and other artisan producers who supply the highest quality fresh ingredients for our globally influenced seasonal cuisine. Along with striking views of the Pacific Northwest from atop Downtown Bellingham, Nimbus features creative upscale dining and seasonal cocktails in a casual environment.
Executive Chef: Josh Silverman. Farms & Purveyors: Jeremy Brown (Fisherman), Desire Fish Co., Avenue Bread, Fresh Breeze Dairy, Taylor Shellfish, Drayton Harbour Shellfish (PSRF), Flying Bird Organic Teas, Hammerhead Coffee, Boundary Bay Brewery, Chuckanut Brewery, Mt. Baker Vineyards, Dynasty Cellars, Whatcom Natural Beef, Cloud Mountain Farm, Grandview Mushroom, Cascadia Mushroom, Moondance Farm, Rabbit Fields Farm, Holistic Homestead Farm, Wake Robbin Farm, Terra Verde Farm, Heritage Lane Farm, Joes Garden, Cascade Cuts, Osprey Hill Farm.
- Pomegranate Bistro – Redmond, 18005 NE 68th St. | 425.556.5972
The quintessential destination for homegrown cooking, Lisa Dupar's Pomegranate Bistro is one of the Eastside's most popular neighborhood eateries. Nestled in the heart of Redmond, Pomegranate's 80-seat restaurant is the brainchild of husband and wife chef team Lisa Dupar and Jonathan Zimmer. Pomegranate's menu features a contemporary blend of Pacific Northwest cuisine and classic comfort food inspired by Lisa Dupar's southern upbringing and classical French culinary training. Pomegranate's "hot from the oven" signature fire bread is topped with anything from tequila rock shrimp to arugula and shaved pecorino. Seasonal menus rotate regularly, as does the hip cocktail menu and award-winning wine list featuring over more than 125 hand-selected wines.
Executive Chef: Lisa Dupar.
- Prima Bistro – Langley, 201 1/2 1st St. | 360.221.4060
We are a French inspired Northwest Bistro in beautiful Langley on Whidbey Island. We use local and sustainably sourced product as much as possible, and because of our proximity to such excellent resources this can be easily accomplished. Our menu changes seasonally. We have an outstanding wine list, full cocktail bar and deck seating when the weather permits! Come see us on Whidbey!
Executive Chef: Sibrand Jurriaans. Farms & Purveyors: Willowood Farms – as much produce as possible from this awesome local farm owned by Georgie Smith; Prairie Bottom Farm; Penn Cove – mussels, oysters and clams; Thundering Hooves and Painted Hills beef; Grandview Mushrooms; Whidbey Island Ice Cream; Whidbey Island Winery; Mukilteo Coffee.
- Rhododendron Cafe – Bow, 5521 Chuckanut Dr. | 360.766.6667
Don and Carol Shank and Staff are proud of our goals and endeavors here at the restaurant and appreciate our clientele, especially our loyal regulars who have supported us over the years. We feel many factors have contributed to our success, but especially our goal of offering quality and creatively prepared meals in a casual atmosphere. We focus on locally farmed and produced foods which are essential to the integrity and wholesomeness of the finished dish! Thank you for your support. The Rhododendron opened its doors on April 4th, 1984, after a full year of renovation to a tired landmark. In the early 1900′s the Coble family opened a Red Crown Service Station, being the first business at this junction. Over the years the building has had many incarnations – a service station, grocery store and cafe. During the renovation old timers recalled the "Kallstrom Place" where platters of fried homegrown chicken was served. Even Al and Pat Digerness, early owners of several area restaurants (Oyster Bar, Oyster Creek Inn and others) got their start here at "The Corner Cafe".
Executive Chef: Don Shank. Farms & Purveyors: Rhododendron Cafe Gardens – Mixed Greens, Veggies, Berries, Herbs; Morgan Farm, Chuckanut Drive – Assorted Produce; Aslan's How, Chuckanut Drive – Organic Eggs, Produce, CSA; Gothberg Farms Farms, Bow – Chevre; Samish Bay Cheese – Bow – Assorted Organic Cheese; Taylor Shellfish Farm, Bow – Clams, Oysters; Penn Cove Shellfish – Mussels; Cascadia Mushrooms, Bellingham – Organic Shiitake, Oyster, Lion's Mane.
- Stopsky's Delicatessen – Mercer Island, 3016 78th Ave SE | xxx.xxx.xxxx
Stopsky's is a celebration of family, heritage and community. We will adhere to the highest values and quality of a traditional Jewish Delicatessen. Dishes will be inspired by Jewish cuisine from around the world infused with ingredients and spirit from the Pacific Northwest. We promise to use the best ingredients, relying on local, all natural, and organic sourcing whenever possible. This is an approach we call "Tradition, Updated". We will proudly feature Stumptown coffee because of their direct trade business practice. Natura Water program for in house bottling and carbonation to reduce our recycle waste and carbon foot print. We have been careful in the selection of our equipment and ingredients to emulate our desire for the highest green standards. We will have a pea patch on Mercer Island where we will grow most of our herbs and edible flowers as well as teach culinary classes around the notion of the market and farm fresh ingredients. One of my favorite components to our business model is that 10% of the proceeds from the sale of our pickles will be donated to The Fred Hutchinson Cancer Research Center. We promise to care about our community and the people that sustain us! Farms & Purveyors: Proteins: Nikki Meats out of Portland will be our mail supplier for Goat, Lamb, beef and chickens & game. We will feature Snake River Farms Wagyu Oregon Country Beef Brisket. Additionally, we will supplement with producers from the Farmers Markets with producers like Skagit River Ranch, Olson Meats, Stokesburry Farms, Pipitone Farm, Willie's Greens, Tonnemaker Farms, Full Circle Farms, Nash's Produce, Homestead Organic Produce, Rockridge Orchards Cider Vinegar & Honey. Sweet as Can Bee honey. St Jude; Two If By SeaFoods. Pacific Northwest Farmers Co-op: York and Pedrosillano garbanzo beans, Spanish Pardina brown, Sunrise Red & Shasta Yellow Lentils, Ida Gold and Pacific Orient Mustard Seeds, Green Split Peas. Bluebird Grain Farms: Retail and in house Farro and wheat berries, Rye, wheat and pastry flour. We will also retail these as well as use in house: Gothberg Farms, Bow, WA; Willapa Hills Farmstead Cheese, WA; Mt. Townsend Creamery, WA; Golden Glenn Creamery, WASamish Bay Cheese, WA; Rivers Edge, Oregon; Holmquist Hazelnuts. For Dairy we will be sourcing through either Liberty or Meadow Sweet for local naturally nested eggs, organic butter milk and cream. Still working out some of our vendors however I see it as an ever expanding list detailed by local foragers and weekend Farmers Market Dinners once that program is in place.
- The Willows Inn on Lummi Island – Lummi Island, 2579 West Shore Dr | 360.758.2930
The Willows Inn has from its inception 100 years ago striven to serve local and sustainable meals to its guests. We have our own farm, Nettles Farm, that grows much of what we serve here, but we also access the amazing variety of sea life that is harvested just outside our door in the Georgia Strait. We allow no food waste to enter the garbage stream, by feeding all waste daily to our animals, or adding it to our compost pile. We believe that when you are visiting a place, you should eat from that place, to fully appreciate the terroir that is unique to every place. Blaine's philosophy is to surprise and delight each diner with ingredients grown and harvested here, but offered in new and interesting ways.
Executive Chef: Blaine Wetzel. Farms & Purveyors: Nettles Farm, Skagit River Ranch, Jeremy Faber, local fishers, Select Seafoods.


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3/50 Movies → Never Let Me Go (2010, dir. Mark Romanek)
"It had never occurred to me that our lives, which had been so closely interwoven, could unravel with such speed. If I'd known, maybe I'd have kept tighter hold of them and not let unseen tides pull us apart."
(Source: , via teenagelobatomy)

subset: commoncrawl


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|Corporate Gift Giving: Jackson & Perkins Makes Gift-Giving Easy!
Whether it's wholesale plant orders or gift ideas for your entire office, you can send us what you want and where you want it sent and we'll take care of the rest! Volume discount orders have never been so flexible and easy.


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Drugs and Personal Care Products Polluting Water (cont.)
Should we be worried about ecological and/or human health?
Studies have shown that pharmaceuticals are present in some of our nation's waterbodies. Further research suggests that there may be some ecological harm when certain drugs are present. To date, no evidence has been found of human health effects from PPCPs in the environment.
Where are PPCPs found in the environment?
PPCPs are found where people or animals are treated with drugs and people use personal care products. PPCPs are found in any water body influenced by raw or treated sewage, including rivers, streams, ground water, coastal marine environments, and many drinking water sources. PPCPs have been identified in most places sampled.
The U.S. Geological Survey (USGS) implemented a national reconnaissance to provide baseline information on the environmental occurrence of PPCPs in water resources. You can find more information about this project from the USGS's What's in Our Wastewaters and Where Does it Go? site.
PPCPs in the environment are frequently found in aquatic environments because PPCPs dissolve easily and don't evaporate at normal temperature and pressures. Practices such as the use of sewage sludge ("biosolids") and reclaimed water for irrigation brings PPCPs into contact with the soil.
How is the disposal of unused pharmaceuticals regulated by the US EPA?
The Resource Conservation and Recovery Act (RCRA) is a federal law controlling the management and disposal of solid and hazardous wastes produced by a wide variety of industries and sources. The RCRA program regulates the management and disposal of hazardous pharmaceutical wastes produced by pharmaceutical manufacturers and the health care industry. Under RCRA, a waste is a hazardous waste if it is specifically listed by the EPA or if it exhibits one or more of the following four characteristics: ignitability, corrosivity, reactivity and toxicity.
How do I properly dispose of unwanted pharmaceuticals?
In February 2007, the White House Office of National Drug Control Policy issued the first consumer guidance for the Proper Disposal of Prescription Drugs. Proper disposal of drugs is a straightforward way for individuals to prevent pollution.
RCRA does not regulate any household waste, which includes medications/pharmaceutical waste generated in a household. While discarded pharmaceuticals under the control of consumers are not regulated by RCRA, EPA encourages the public:
For more, please read the "Medication Disposal: What to do with old or unusable medication" article.
Who can I contact for more information?
You can contact an EPA regional representative or a program office representative.
Scientific Focus
Where Did the Acronym PPCPs Originate?
The acronym "PPCPs" was coined in the 1999 critical review published in Environmental Health Perspectives to refer to Pharmaceuticals and Personal Care Products. PPCPs comprise a very broad, diverse collection of thousands of chemical substances, including prescription, veterninary, and over-the-counter (OTC) therapeutic drugs, fragrances, cosmetics, sun-screen agents, diagnostic agents, nutraceuticals, biopharmaceuticals, growth enhancing chemicals used in livestock operations, and many others. This broad collection of substances refers, in general, to any product used by individuals for personal health or cosmetic reasons. Since its introduction in 1999, the acronym PPCPs has become the most frequently adopted term in both the technical and popular literature and therefore is a useful keyword for performing literature searches.
What was EPA's historical role in this area?
EPA established a leadership role beginning in 1999 with publication of a critical review (PDF) (41pp, 789 KB) article that attempted to bring together the many different aspects of this complex issue.
From the beginning, a major objective has been to stimulate a proactive versus a reactive approach to this environmental issue. The work was driven by goals from the U.S. EPA's Strategic Plan. The relevant goals included:


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Web site searches for deals on generic drugs nearby. Another program provides discount cards in many U.S. counties.
A Michigan company has come up with a new tool to help you find lower priced generic prescriptions near your home.
We all know that Wal-Mart, Target, Kmart and various supermarkets offer low-cost generic prescriptions, many for $4 for a 30-day supply. But not all the stores offer the same deal on the same medications, so it can take some shopping around to find the best deal for you.
A company called MedTipster lets your fingers do the walking. You can put in the name of a drug, choose the formulation and dosage, then let the Web site find low-cost generics near your home. If there is no generic, it will tell you that, too. It will also suggest lower-priced alternative drugs.
If you're driving a model affected by the recall, here are some questions you should ask.
With all the problems surrounding the current Toyota recall, many drivers are confused about what they should do next and what their rights are. What you should do varies from nothing to seeing a lawyer.
First things first
Here are the first steps you should take:
Some bloggers argue that if we just focus on the big expenses, our finances will be fine. That's not true.
This post comes from Trent Hamm at partner blog The Simple Dollar.
"Little things make the difference. Everyone is well prepared in the big things, but only the winners perfect the little things." -- Bear Bryant
One idea often put out there by personal-finance writers is the concept that we have to take care of the big things first. If we just take care of the five biggest financial holes in our lives, we'll be fine, because those five big ones are doozies.
Paying off a credit card, for example, can save us $200 a month. Renting a smaller apartment can save us $300 a month. Doing five things of that size will make a huge difference in our monthly expenses.
On paper, I completely agree with this idea. Without a doubt, if you're able to shave $500 a month from your monthly spending due to two or three big acts, it likely will make a big difference in your financial bottom line.
At least it will at first.
Store's move reminds us of difficulty of balancing quality and budget. How do you save?
Target's decision this week to quit selling farmed salmon brings up a perennial issue of frugal grocery shopping: How do you balance the desire for quality with the need to save money?
Farmed salmon is usually cheaper than wild salmon. But, many question the effect of salmon farming on the environment, and questions also have been raised about higher levels of cancer-causing chemicals in at least some farmed salmon.
While fish is considered part of a healthy diet, finding quality seafood at an affordable price can be a challenge.
The newest technology doesn't come out until spring.
This Deal of the Day comes from Kelli B. Grant at partner site SmartMoney.
Shoppers hunting for a good deal on a new flat-screen before the New Orleans Saints and the Indianapolis Colts meet to battle for Super Bowl XLIV in South Florida on Feb. 7 won't need to resort to a Hail Mary pass. (That's lingo for a desperate and usually unsuccessful maneuver, for you non-football fans.)
Bundle shows how Apple and 'must-have' tech gadgets affect your bottom line.
Any TV show you want, any time you want it. Phones for talking, texting, e-mailing and Web surfing. Video chatting with friends and family across the ocean. Games that keep you fit, libraries' worth of reading in a portable e-reader, and untold entrepreneurial opportunities just waiting for you to claim a domain name and download some software. Living a wired life is pretty fun these days. But it's not cheap.
Here are quick tips for scoring a better party while sacking expenses.
There's nothing like a killer Super Bowl party. Even if you're playing defense with your budget, you can still host a crowd-pleaser.
As with most expenses in life, the best way to save is to substitute imagination and creativity for money.
They're advertising fake documents to Haitian-Americans who are anxious to bring family members here.
This post comes from Lisa Wade McCormick at partner site ConsumerAffairs.com.
A new scam is targeting Haitian-Americans who are trying to bring their relatives from the earthquake-ravaged country to the United States, authorities say.
Haitian-Americans contacted in the scheme are offered documents they supposedly need to bypass the official government process to bring family members from the devastated island to America, according to the Texas Attorney General's Office.
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Occupy Wall Street bought and forgave the student loan debt of more than 2,700 Everest College students.
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Find the highest rates on savings accounts, CDs and money market accounts.
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- Video: Easy DIY smoked meats at home
A charcuterie master shares his process for cold-smoking meat at home.
- Jetpacks about to go mainstream
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- Bing: 70 percent of adults report 'digital eye strain'


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Seattle, WAUSA 98116
November 1, 2011
Jobfully is a cloud-based, all-in-one job search productivity suite. We help you find a job you want efficiently and effectively.
Google apps, Dropbox.
Founder & CEO of Jobfully.com - All-in-One Productivity Suite for Today's Job Seekers.
Hello Mei,
My name is Michael. I recently moved here from Los Angeles and would like to be involved in new opportunities with any organization that might be able to use my skills.
Thanks for organizing this Mei - quick question, are TN's covered in this talk as well?
Hello Mei - I got your post. Thanks! See you at those future meetups.
I am looking for a potential co-founding partner as CTO. We are www.StagingandDesignNetwork.com and woman owned. Do you know of any great candidates with strong experience, preferably with ecommerce background? We have a terrific opportunity for the right person. If you do please have them contact me through my LinkedIn page below. Thank you!
Hello Mei - Hope all is going swell, See you at future meetups :)
Hey Mei - Awesome that you can come to SASS Noob Nite. I am hoping to really break the ice and get people wicked comfortable with SASS.
Welcome to the group!
-- Dale
Hi Mei, this is Yi Zhang. I joined this group today and wish to know more RoR developers here.
Meetup members, Log in
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I live in in Newtown, CT
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In accordance with industry accepted best practices we ask that users limit their copy / paste of copyrighted material to the relevant portions of the article you wish to discuss and no more than 50% of the source material, provide a link back to the original article and provide your original comments / criticism in your post with the article.
[quote:Anonymous Coward 32284139:MV8yMTE5NzMwXzM1Nzk1MTk0XzVGRjIzOURG] [quote:Zuzu's Petals:MV8yMTE5NzMwXzM1Nzk0OTI4XzMxRjlBRTI=] Where has it gotten attention? [/quote] Message boards...facebook...twitter....youtube comments...etc It's all over the place, and it drew people in like moths to a flame. And it will be used as more 'evidence' that Sandy Hook conspiracy theorists are all a bunch of lying kooks. :choler: [/quote]
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I will post no proof that I actually do live here. I'm sure some have clicked away immediately at that confession and I do not blame them. You may or may not believe in what I am about to say and that is your choice.
I live in Newtown. I live about 1 mile from Sandy Hook Elementary on Riverside Road. I didn't go to work on Friday Dec 14th. I called in sick but I was playing hooky. I work at a restaurant in Danbury. I've spent the past 2 hours debating with myself if I should post this. I could have posted it somewhere else but this site seems to always pop up when the Sandy Hook "shooting" is concerned. I figured this was the most popular spot.
At around 8:50-9:00am I had just finished eating my breakfast. I had Captain Crunch cereal. I had used the last of my milk. I decided to go get some at Caraluzzi's because a friend of mine works there and I wanted to see what he was up to that evening. I get in my car at about 9:05am. I drive West on Riverside Road. Before I even got to the Fire House, I noticed a lot of vehicles parked there. Way, way, way more than usual. A few was parked on both sides of the road. I figured they was just doing some kind of training or a meeting. However one thing did stick out and that was the fact that a lot of the vehicles was solid silver and solid black. I drive past the Fire House and the Senior Center is right next door less than 100 yards. That parking lot was full as well with some of the same vehicles mixed with trucks and what not. Vehicles you would expect to see in a parking lot. Still I thought nothing of it. I go get my milk.
I'm in Caraluzzi's and I've been talking to my friend for a right good while and we hear 2 police cars go by. About 5 minutes later we hear a Helicopter. Dave comes from the back and said, "They must be doing another drill again. Scanner said mass casualty incident involving children". Right then I figured out why all those vehicles was at the Fire House and Senior Center. Because it's not the first time they have done that. They did a similar thing about 1 year ago around this time of year. And they are always doing car accidents that concerns Hazmat or whatever. I told them what I saw. Dave said, "Those cars sound like FBI cars. I guess they would be in on it". So I figure to go so I could catch a peek at what was going on. I get to town and couldn't go down Riverside Road. I told the officer that I live down there. He said, "No through traffic even for residents. Fire and Rescue and Police need to finish doing what they are doing". I said, "What are they doing?". He said, "I would tell you if I knew and I have no clue. The way it sounds they are running a drill but we have been blocked from main traffic. I was just told to do traffic control and make sure no one goes down there".
Then I drive west to Danbury. I don't know why but I just did. I was thinking to myself that that was what I get for playing hooky from work. I had the radio on but not loud enough to hear it. I turn it up thinking maybe I could catch what was going on. The local station mentioned nothing. At about 10:00 they break in from Sammy Hagar's "I Can't Drive 55". The guy said that he was hearing reports of an incident at Sandy Hook Elem and that surrounding schools was on lock down however, "I called my wife because she works at Newtown Middle School and she said they weren't on lock down and haven't heard anything about an incident. So it appears information has been mixed up. We need to get our stuff together before they tell me to report".
I get to Danbury and I go into Global gas station to get a Mt. Dew. They had the tv on and I froze. They was watching coverage of the "shooting". I just watched for 30 minutes frozen. Then I started thinking about all of those cars at the Fire Dept. I didn't know what to think about that. My brain just didn't work after watching the tv.
Fast forward to right this second. I've read the theories and the stories and honestly, those are the only ones that add up. I live here and I do not know what the **** went on. This town is fairly small. I know right many people. I know Eugene Rosen. He is an extremely creepy bastard. I know Scarlett Lewis. But I would like to know where in the hell she got all of that money to "spruce" herself up for interviews. But the Phelps and Parker families that seem to be shoved down our throat, I have no idea in hell who they are. I've asked family and friends and they don't know who they are. I know a Robert Parker, but that sure as hell isn't him in the interviews.
I just do not know what is going on.
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By Joe Terrell - bio | email
Having trouble keeping the kids busy this summer? Who isn't, these days when the weather doesn't seem to be cooperating with outdoor activity. Well, the Air Hogs Havoc Heli may just be what you need. It's an indoor remote control helicopter and this week it gets the "Does It Work?" test. You get the infrared controller and the chopper itself. The helicopter is constructed mostly of Styrofoam. It's hard to believe this tiny little aircraft holds two engines and a small rechargeable battery.
You'll need six AA batteries for the controller.
Before you can play with the chopper, you'll need to charge it up. The good news is, unlike most rechargeable products we test, this one will be ready in 20 minutes, instead of 20 hours. The helicopter charges off the batteries from the controller, so this is one electric toy that does not need an A/C charger.
When the green light on the controller goes off, you're ready to fly. This model of Air Hogs 'copter moves only in four directions: up, down, left, right.
We take flight.
At first our chopper is pulling to the left a little. That's normal. The instructions show you how to adjust the trim, to stop the spinning. We had to toy with it, but soon we were flying like a pro. We crashed a lot, with no damage. But several times we were able to land this chopper smoothly.
Regardless of what we did, we drew a crowd.
Without exception, every grown man who saw it, wanted to know where to get one. What started as an idea for indoor fun for kids, skewed much older very quickly.
Control on the Havoc Heli is not all it should be. Left, right, up and down are pretty easy, but forwards and backwards are luck and the way the air conditioner is blowing. Still, if you have a room with some space, an emptied out two car garage for instance, you can have yourself a blast with this toy.
It's very durable and lots of fun. And a 20 minute charge gets you 6 minutes of your childhood back. "does It Work?" We give the Air Hogs Havoc Heli a yes.
They're available at Target and Wal-Mart for 29.99.
The Havoc Heli will work outside, but is recommended for indoor use. Wind and strong sunlight really create havoc for the Havoc.
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VISIT DENVER is the premier source of information about Denver's hot spots, visitor attractions, cultural events, hotels, and more. For a comprehensive listing of things to do in Denver, visit www.visitdenver.com
Public art, theatre rentals, entertainment, and more.
Forestry promotes good and maintainable tree canopy around the city, including private property. We provide advice, licenses tree care companies and issues permits for the planting and removal of trees. You may request a permit by email to email@example.com, including a description of the work to be done.
Forestry provides many services to residents and business, including the setting of guidelines for major landscaping projects and conducting special programs to promote tree planting and care (such as the Mile High Million program and the Champion Tree Registry). If you plant a tree – tell us about it so we can Count Your Tree!
Denver has been recognized by the National Arbor Day Foundation as a Tree City USA every year since 1986 for its excellent programs and results to promote the growing and care of the right tree in the right place.
The Denver Parks and Recreation Forestry Office is the city agency responsible for trees and shrubs in public parks, parkways and around government buildings. Trees are an extremely valuable resource that not only provides attractive landscapes, but also replenishes oxygen in the atmosphere, cools us with shade in the summer and helps clean the air. Denver is a fortunate city with a broad tree canopy and public policies that recognize the value of trees through promotion programs and regulation.
The Office of the City Forester is responsible for the direct maintenance of public trees within parks and designated parkways, oversight of privately maintained trees per Chapter 57 of the municipal code, and taking actions to improve the overall quality of Denver's urban tree canopy.
Trees are an extremely valuable resource that not only provide attractive landscapes, but also increase property values, create neighborhood character, replenish oxygen in the atmosphere, improve water quality, and reduce temperatures through shading.
Denver's publicly owned street trees are under regulation of the City Forester, but their maintenance responsibility is shared across the city by adjacent landowners. It is important to remember that permits are required prior to the removal or planting of any street trees. You may request a permit by sending an email to firstname.lastname@example.com, including a description of the work to be done.
In 2006 the Metropolitan Denver area took an ambitious step towards more sustainable development by launching the Mile High Million (MHM) Tree Initiative. The MHM goal is to plant one million trees by 2025. Thus far 250,000 trees have been planted. There is growing recognition that trees provide long-term environmental, economic, and health benefits critical to vibrant and livable cities. Read more about the Urban Forest Assessment here.
Final Report (3/2013)
Urban Forest Information by the Numbers (graphic)
A State Champion Tree is the largest known tree of its species in the state. Rankings are based on three measurements: the circumference of the tree at 4 ½ feet, the height of the tree, and the tree's average crown spread. Based on these measurements, each tree is given a point total to determine its state and national ranking. This scoring system has been developed by American Forests.
The Denver Champions and Notable Tree document lists each of the 126 State Champion Trees found within the City and County of Denver. In the document, the circumference has been changed to diameter and is listed in the column labeled DBH (diameter at breast height). The "T" referenced in the rank column denotes a tree that shares its status as a state champion with at least one other tree.
Thirty-two state champions are located at the Denver Botanic Gardens, and fourteen state champions and twenty-nine notable trees are located in Denver park and parkway system. Many other state champions, thirteen in all, reside at location schools and universities.
A number of the trees listed are on private property and are distinguished as such by the word private in the last column. Please respect the property owner's right to privacy by viewing the tree from the street. Thank you very much for your cooperation. We hope you enjoy viewing these remarkable trees!
Download Denver Champions and Notable Trees information provided by the Colorado Tree Coalition.
Download the City Park Arboretum Tree Walk Map and Tree Species List.
Denver's urban forest shades 19.7% of Denver with 2.2 million trees and saved more than $6.7 million dollars in energy costs for cooling. Download the full fact sheet.
This area is currently under construction.
Forestry Division
201 West Colfax Avenue
Department 605
Denver, CO 80202
(720) 913-0651
(720) 913-0787 (fax)
Contact Arboreal Inspector for trees on private property or Public Right of Way
Contact Operations Supervisor about trees in a Park or Parkway


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The North Harford boys lacrosse team nailed down its first Upper Chesapeake Bay Athletic Conference championship Monday night in Havre de Grace.
The Hawks, aided by a 12-2 scoring advantage over the final three quarters, beat Rising Sun, 17-5, at James R. Harris Stadium.
"It's been a great year, the balls bounced our way," Hawks head coach John Grubb said.
It's the Hawks first UCBAC title since the league's inception, but it's 14th county title.
"It's our 14th overall, that's the way we look at it," Grubb said.
The good bounces started early and led to Max Mullin's first of a game-high five goals just 1:24 into the game. Mullin finished the quarter with three goals, leading North Harford to a 5-3 lead.
"This gives us a lot of confidence, it's a big confidence builder, just move on and advance, that's our motto and just play our best game," Mullin said.
The Hawks, 12-1 overall and champs of the Chesapeake (upper) Division, were able to pull away by outscoring the Susquehanna (lower) champion Tigers (10-3), 4-1 and 5-0 over quarters two and three, respectively.
Brett Hurley added three goals, while Brooks Billings and Kyle Six had two each. Single goals were scored by Andrew Siegel, Randy Foster, Evan Siegel, Collin Keating and Cole Knox.
Evan Siegel and Billings each added two assists, while single assists were credited to Andrew Siegel, Nolan Hood, Foster and Michael Green.
Rising Sun's scoring came from five different players - Brad Alexander, J.P. Prodoehl, Joey Hurm, Kohl Ford and Dale Dixon each scored goals. Dixon, Alexander and Matt Noel each had assists.
North Harford goalie Cameron Brosh had seven saves in three quarters of action, while Rising Sun keeper Taylor Saubier finished with eight saves.
North Harford outshot Rising Sun, 20-11, and held a 13-11 edge in faceoffs won.
"For a Monday, we're not a Monday team, but we'll take the win," Grubb said. "This team is pretty special. Any time you win a county championship or an UCBAC championship it's a special group of kids and there's 15 seniors on this team that I'm very fond of that have been with us for three years and working hard. They're going to have a fond spot in my memory."
Cougars beat Bobcats
The Bel Air boys lacrosse team needed a win at Fallston Friday night to lock up the UCBAC's Chesapeake Division title. Fallston had other ideas.
The Cougars (10-4 overall) overcame a 5-3 halftime deficit to beat the Bobcats, 9-7.
In Pylesville meanwhile, North Harford was knocking off C. Milton Wright, 15-11, to put itself back in the title hunt after losing in Bel Air last Wednesday night.
The Fallston and North Harford wins created a three-way tie atop the division standings, with Bel Air, Fallston and North Harford each posting 5-1 records and each having beaten the other.
According to UCBAC commissioner Bob Slagle, the tie-breaker to determine the division winne is the overall record, excluding tournaments. In that case, North Harford won the division with a 10-1 mark, while Fallston sits at 9-3 and Bel Air at 8-2.


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Signpost (Weber, Utah), 1990-08-071
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VOLUME 51. ISSUE 8 TUESDAY, AUGUST 7. 1990 TH IGNPOST : WEBER STATE COLLEGE rr New dining services fo be operational by fall quarter Shepherd Union Building to house Pizza Hut and other businesses in planned fast-food court By Chrctine Rasmussen News editor of The Signpost Due to projections for increased demand, WSC's administration has elected to contract the Marriott Corporation to manage the on-campus dining services operation. "This decision is not a reflection on how our employees have performed, it's a reflection on the future. The dining business is getting more difficult to manage, and we cannot continue to provide the support food KWCR involved in effort to "book" Czech schools services need," said Vice President of Student Affairs Dr. Marie Kotter. The Marriott Corporation is planning to create a food court in the Shepherd Union Building by bringing in several national food chains . Pizza Hut has already committed to participate in the food court, which is expected to be completed within two years. Former Dean of Student Life Richard Sline said discussion over renovations to the on-campus dining services began last year. "Part of the process included re-examining what the program was doing now, and project for the future," Sline said . " We had to decide if we wanted the college to keep running the service, or contract an outside corporation. The main issue that was discussed was the fact that the facilities needed to be renovated," said Sline. He said both the eating area and kitchens need to be remodeled, which would include updated appliances. The college announced July 16 that Marriott Corporation was the selected contractor. The contract began Aug. 1. "They plan to be fully operational by the beginning of fall quarter, and ultimately operational in a year." Sline said. The Washington, D.C., based company is the second largest food contractor in the nation, and manages over 400 dining services on college campuses nationally. Sline said that Weber State will be the first of the larger schools to have the contracted dining service. The Marriott Corporation also serves the Westminster College in Salt Lake City, and four of the universities in the Big Sky Conference. By Necia Palmer Editor -in-chief of The Signpost Weber State College's radio station is heading up a nation-wide project to collect and send text books to Czechoslovakian schools. Since Czechoslavakia's recent revolt, Russia's discontinued rule over the country has given the students more educational' freedom. The country has decided it wants English, not Russian, to be its second language, said Gary Toyn, station manager of KWCR. Janet Savin, a teacher at Charles University, Prague, wrote Toyn asking for help in obtaining texts written in English on any subject that could be taught at the university. The single largest need is materials for teaching English as a second language, said Savin in a letter faxed to Toyn. She said the English texts currently being used in the country were written by Czechs and Slovaks, most of whom have not spent time in English-speaking countries. The books contain many mistakes, she said. Books on psychology, psychiatry and sociology are in great demand as well as anything on training teachers to work with people with learning and physical disabilities, Savin said. "Although texts in these two categories learning and physical disabilities would be used by a more limited group of people, they would be a tremendous help, because they virtually do not exist in this country. They all cover areas which were not recognized as valid by Communist ideology," Savin said. The letter was sent about four months ago after Savin was referred to Toyn by Dr. Patricia Henry, a WSC math teacher who was touring France when she met Savin. Savin told Henry of the great need of English texts in Czechoslovakia. Henry then visited Czechoslovakia and Savin gave her a tour of Charles University. ' When-Henry -returned to Weber State, the math club began a drive to gather money and texts to send the school. Toyn saw the math club flyers announcing the drive and presented the idea of making it a national project to the board of directors of the National Association of College Broadcasters (NACB), of which Toyn is a member. The board endorsed the idea and is helping to fund and promote it. "We're excited because it gives Weber recognition as the instigators of the project," Toyn said. NACB's board of directors include Walter Kronkite and Ted Turner. Toyn said they hope to have Kronkite, Turner and others to help publicize the project with public service announcements. Arrangements were made with the National Association of College Bookstores to act as repositories across the nation, Toyn said. The books will then be sent to the International Book Bank in Baltimore, Md., who receives federal funding to send books overseas. Toyn and his advisor, Roger Gunn, will travel to Czechoslovakia, Romania, Hungary and Yugoslavia on Aug. (See CZECH page 2) 0 'V !--. a --) ! f - ! ... Ride 'em. cowbov : QUINN JACOBSONTHE SIGNPOST STETSON TALBOT, 3, gets ready to ride ttoutlntha stick horse competition at the Little Buckaroo RocJoo held over the weekend In West Warren. For more photos of 9ie evwit, see page 3. Photocop" plans to make arrival on Highway 89 in near future By Joe Fisher Staff wrifer of The Signpost The next letter a Weber State student with the "need for speed" may open could contain a picture of himself flying down Highway 89, late for school, and a speeding ticket. Layton city is planning on using a form of photo radar, called Photocop, along the busy highway to help control the speeding problem. Photocop, a highly sophisticated photo radar system, will be mounted in the back of a police car and run by an officer with a laptop computer. By utilizing this new technology, a police officer can park the car on the side of the road and take pictures of speeding vehicles as they pass. According to a report issued by Traffic Safety Technologies (TST), the Salt Lake City manufacturer of the machine, Photocop can issue up to 50 tickets an hour. Tom Tutor, a Layton police officer, stated that normally an officer can issue from four to six tickets an hour. The new photo radar uses a different -- ' I, and, or frequency, known as the Ka band, as opposed to the X and K bands now being used. Present police radar sends out a straight beam which widens as it travels away from the radar gun, forming a cone much like a dunce cap. A speeding car equipped with a radar detector can pick up this radar beam before the police can get a good reading. According to the TST report, the new radar forms a narrower radar cone which makes the radar more selective of the vehicles that pass through the beam. The beam will then be angled only 20 degrees off the center of the road instead of the traditional 40 degrees. This will trigger the radar detector to take a picture the moment a speeding car enters the beam. This principle, along with low power usage, makes the radar undetectable to speeders until the last second. The report by TST said that the new radar has an error margin of only 4 percent. Chief Doyle Talbot of the Layton City (See PHOTOCOP page 2)
Object Description
|Signpost (Weber, Utah), 1990-08-07, Vol. 51, No. 8
|Weber State College
|Associated Students of Weber College; A generous grant from the Utah State Library and the Institute of Museum and Library Services.
|Weber's current student newspaper, the Signpost, first appeared on September 29, 1937. For two years prior to that time, campus news was disseminated via announcements posted on a bulletin board known as the "Signpost". As a result, the masthead of the first issue of the paper itself featured a rudimentary wooden sign with the title spelled out in rustic-looking letters. Over the years the paper has been published continuously, though the look, size and style has changed several times.
|Date Original
|College student newspapers and periodicals; Weber State College
|Digital Format
|Publisher Digital
|Stewart Library, Weber State University
|Date Digital
|University Archives LD5893.W55 S5, Stewart Library, Weber State University
|Digital Identifier
|Rights Management
|Public Domain. Courtesy of University Archives, Stewart Library, Weber State University.
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TONKIN Richard married Selina STEVENS 1868
Information & Research Journal.
Richard TONKIN and Selina STEVENS were married in Victoria in 1868.
Richard and Selina's death not located.
Seven children located Victorian records for Richard and Selina.
Richard Edwards TONKIN.
Born: 1869 Timor, Victoria.
Died: 1931 Maryborough, Victoria, aged 63 years.
Married: Nora OBRIEN.
Year: 1893.
Place: Victoria.
Selina TONKIN.
Born: 1871 Timor, Victoria.
Died: 1872 Timor, aged 10 months.
Selina TONKIN.
Born: 1873 Timor, Victoria.
Died: -
Mary Ann TONKIN.
Born: 1876 Timor, Victoria.
Died: -
John Andrew TONKIN.
Born: 1879 Timor, Victoria.
Died: -
Laura TONKIN b.1883 Timor, Victoria.
Died: -
Maud TONKIN.
Born: 1886 Timor, Victoria.
Died: -
Timor: Another name for Talbot.
Registry of Births, Deaths and Marriages Victoria.
Corrections and further details to help complete this family record would be appreciated. Thank you.
Updated 14 December 2011.
on 2010-08-16 22:20:34
TONKIN lives in Victoria, Australia.
Please note. Journals are intended to assist new researchers locate family lines in Australia and should only be used as a guide for follow up research and record searches as intended. Due to spelling and informant errors appearing in the records, typo errors and the misreading of the records by myself mistakes must be expected. Errors will be corrected when detected.


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Quality decals for awesome rooms
Being able to create a room with a design that appeals to you is such a lovely thing. This means that you have to be prepared to invest some money because interior decorations are never cheap.
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How to Keep Your Water Supply System Secure
If you want to make sure that your water supply system is not posing any type of threats to the wellbeing of your family, then start by contracting a plumber able to perform the lead pipe replacement. Lead pipes are dangerous because corrosion causes the lead to get into the water, thus creating the possibility of a health haphazard.
Nowadays, modern MDPE pipes are being used as a replacement for lead pipes. These new models are effective in improving water pressure and flow and in keeping the water as safe as possible for those consuming it, so you can be sure that they are an investment worth making.
Cleaning Your Car Before The MOT Test
While the cleanliness of your car is less likely to affect its functionality, it is highly recommended to ensure a perfectly clean car inside and out before booking the MOT Coventry test. Most people are not aware of it, but a tester can refuse working with a dirty or cluttered vehicle. Empty the trunk as well, only for the spare wheel to be accessible. If you take a lot of off road trips, clean the underside too. Besides, a good looking car looks brand new. It shows that you care for it, so a lot of testers will inevitably assume that it works quite fine.
How to gain access to your pension when living abroad
Being an expat does not mean that you lose your rights to enjoying your pension. After all, all the years, in which you have worked and contributed to the pension fund, regardless of its type, have to amount to something.
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When Confined Spaces Become A Problem
There are a lot of situations when the necessity of Breathing air compressors becomes obvious due to the presence of confined spaces. Confined spaces may arise in all kinds of industries and can target specific activities. Whether it comes to hiring a team for training or for a little education, it is crucial to understand when your workers might end up working in a confined space. Generally, such situations arise when various reparations are needed, as well as maintenance operations. Other than that, a new construction can also create a confined space, as well as an emergency rescue within your company.
How Challenging Your Auto Accident Case Might Be
It might be a good idea to avoid a lawyer who claims that they can do whatever you want without even listening to your story to the end. They will keep nodding and agreeing to whatever you say. They will not even ask you too many questions. This is when you need to move on. Instead, it might be a good idea to ask your professional auto accident attorney @ www.harlanlaw.net about the challenges they can find in your case. Good lawyers will always spot some challenges, as well as their ideas to tackle them and the potential outcomes overtime.
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Baby Leg Warmers – Excellent For Both Boys & Girls
For some people, leg warmers are nothing but some accessories that have just started to regain their popularity from the '80s. When it comes to babies, they represent a main necessity to keep the legs warm. From this point of view, warmers are more appropriate for the fall or spring outfits. Practically, kids can be taken out in short pants or dresses, yet their legs might feel a little cold. Baby leg warmers come as a quick solution to get over this problem. They can be slided within seconds only, while they are also available in all kinds of cute designs.
Features To Consider In A Digital Photo Frame
A digital photo frame is no longer a futuristic gadget that can enhance a room, an office or a reception. Instead, it can be a powerful marketing tool, as well as a dynamic element inside any room. Such possibilities are highly influenced by the features. For example, most gadgets allow you to get your favorite pictures on a regular USB drive or a memory card. They are automatically displayed in a beautiful slideshow. On the other hand, the more modernist options give you the chance to play some music as well, not to mention about whole videos. Plus, a few frames can be scheduled too.
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At one moment or another, almost every man would try anything in order to be and look stronger, bigger and muscular. Perhaps this is a matter of personal style. Or maybe this idea is highly influenced by the male patterns presented in modern magazines or over the Internet. This unusual trend is now targeting more and more men. Aside from young males, elders are also engaging into physical activities, whether it comes to being healthy or just looking better. Moreover, no one wants to wait for months and go through all kinds of efforts. This is when the best steroids represent the quickest fix.
The Amazing Evolution Of Electric Radiators
These days, electric radiators represent some of the most cost efficient solutions on the market. The best part is that they require no maintenance. Of course, dusting them every once in a while can keep them looking good, but this is pretty much it. They have also evolved a lot over the past ten years. Back then, you had to turn them on or off, depending on your needs. Today, they modulate in order to maintain the temperature at your desired limits. Therefore, they work just like most other temperature control systems, only they usually heat rooms a lot faster.
Educating Yourself On BEE Certificates
BEE certifications might seem a little unusual at a first glance, especially since most new business owners have no clue what they are or how they can actually benefit from them. The truth is that most new managers do not even need a BEE certificate. However, it becomes more important later on. The good news is that you might end up with a fairly good rating from your first attempt, without even doing anything. A little education can help you obtain level 4 or level 3 without even doing too much. Obviously, some research and studies are very important before submitting the info.
What are stealth applications when it comes to mobile tracking software?
The biggest advantage when it comes to spy software for smartphones is that they have the ability to hide themselves in the host phone. They are undetectable and the user usually has no idea that the application has been installed on his/her phone. This is due to the fact that these applications operate in stealth mode and have the ability to hide themselves in the system folders or files of the phone. By going through thedifferent mobistealth reviews , you will be able to make use of the software to track a person's activity without getting into his personal space or intruding into his personal life.
Choosing the best supplements to compliment your gym workout
Without the right supplements or the proper diet, gaining weight through gym workouts can be quite a slow process and may require a lot of patience and time. As sessions in the gym usually require a lot of energy involve fat burning, it is important to supply the right amount of proteins to the body to help muscle growth. As maintaining the right diet for this can be quite difficult, the best way is to consume the right supplements that boost muscle growth. By comparing the different options available, you will be able to zero in on the most effective crazy mass solution and make the most out of your gym workouts.
What Are The facts You Should Know About The Currency Trading
Forex exchange market is the biggest market in the world and traders trade serious currency over this platform. The benefit of the market is that it is open 24×7 so you can trade anytime after hearing the news. Forex trading is done in eight major currencies unlike equity and commodity market where trading instruments are in excessive. If you are looking to trade in the market with high liquidity, then go to the Forex market where liquidity is at its highest and more than any other market. The large size of the market ensures that no single entity, be it bank or any other financial institution.


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Presumed incompetent: the intersections of race and class for women in academia.
- Gabriella (ed.) Gutierrez y Muhs
- University Press of Colorado, 2012
- Find it in Pittcat ›
- Request this book by email ›
Through personal narratives and qualitative empirical studies, more than 40 authors expose the daunting challenges faced by academic women of color as they navigate the often hostile terrain of higher education, including hiring, promotion, tenure, and relations with students, colleagues, and administrators.


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Grand Lake Theatre
3200 Grand Avenue,
38 people favorited this theater
Built in 1926 with 1,700 seats in its single auditorium, Oakland's Grand Lake Theatre still shows first run movies.
Built as a vaudeville and silent movie house before switching to an all-movies format, the Grand Lake Theatre was bought and sold five times from 1926 to 1980. The most recent owner, Renaissance Rialto Inc., purchased the Grand Lake Theatre in 1980 and spent $3.5 million renovating the worn movie palace. Part of the renovation also added a second screen in the former balcony, and since then two more screens have been added to the building, bringing the total seating capacity to 1,600. It suffered damage in the 1989 earthquake, and repairs were carried out.
Despite the changes, the Grand Lake Theatre has retained the charm of its original appearance and its original illuminated roof top sign.
Recent comments (view all 78 comments)
Thank you, Chuck, for an absolutely FABULOUS PHOTOGRAPH. It's the best I've seen since joining CT a long time ago!
How about the recently restored awesome Oakland Fox in/outside please?
Other photographers PLEASE take regarding the above note and let's get some totally different angles as well as some interior shots, too!
I've posted information and photos from two recent visits:
An article about the Grand Lake and its determined owner from the San Francisco Chronicle's website: View link
Hurrah for the Grand Lake supporting the General Strike!
A 2012 photo can be seen here.
The great Grand lake made it to number 4 of this list of Bay Area theaters. I'd rate it number 1 if we were going on marquees only…
New photos (some of the interior downstairs auditorium) taken yesterday.
Two photos from 2000 of the interior of the larger screen with the ornate curtains in place.
Outstanding photos, Ian. Well done!
The Grand Lake made the 2013 A-List as one of the best Indie Cinemas in the Bay Area
Just login to your account and subscribe to this theater


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David Cashman
David Cashman is the Co-ordinator of Academic Studies at the Australian Institute of Music.
- Website:aim.edu.au/
- An Introduction to Music Theory Part 1- PitchJust because you didn't get to go to that awesome conference doesn't mean that you can't still watch the lectures! Each weekend, we'll feature a recommended audio lecture on Audiotuts+. This excellent series on music theory by the Australian Institute of Music is designed to introduce you to the fundamentals of music theory. The first lecture explores pitch—what it is and how it is defined.Read More…


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Columbia Cathedral Peak II Vest$28.99This hugely popular classic 250g fleece vest keeps your core warm in cold conditions. Offered in a wide range of colors, this versatile wardrobe staple is a key layering piece for outdoors adventures or everyday excursions. A zip-closed security pocket keeps valuables stashed safely. Learn More
Columbia Men's Cathedral Peak II Fleece Vest$28.99Established in 1938, Columbia Sportswear has over 70 years of experience making clothing and gear to help get you outside and keep you comfortable once you are there. Learn More


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Passengers may have to wait for another month to use the arrival hall of the new international terminal at Chennai airport. A shortage of manpower from the Customs department has stalled th... » 5 comments
International flights to use new terminal at Chennai airport for departure
They will continue to land at the old terminal »
More baggage woes at Chennai's new airport terminal?
Passengers may have to wait for a long duration to retrieve their baggage in the new international terminal of the Chennai airport. Airport sources said the international terminal, which wa... »