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Have you been to the Craigie St Bistro at it's new location?
- l
- LindaBarbara Dec 20, 2008 07:35 AM
Just wondering if any of you have dined at the Craigie Street's new location in Cambridge where LaGroceria had been located. I've never eaten at the restaurant and would like your opinion. Thanks.
I was impressed overall with my first experience there. It's nice to dine in a non-basement space with a lot more elbow room and a full bar. The bar is still finding its feet (very, very, very slow service when it's busy), but with an ex-ESK guy (Tom Schlesinger) at the helm, the cocktails are excellent. I had a beautiful Martinez done with a house-made re-creation of Carpano Antica Formula, which isn't yet distributed in MA but is maybe my favorite sweet vermouth out there.
Food is pretty much everything it was in the old space -- a kind of luxurious take on French bistro cooking with a locavore slant, which makes for fantastic vegetable dishes. The menu is rather larger, and there's now a bar menu of small plates and a "neighbors" (or something like that) menu that is basically a budget-priced prix fixe, an excellent deal.
One odd note: my server suggested I eat my fried smelts "like corn on the cob", i.e., chewing around the bones. "What? You don't eat smelts whole?" I replied, which is how I eat them, and did. It would be crazy to try to avoid those bones, which are easily chewable and digestible.(The smelts were wonderful.)
Aside from that bit of weirdness, I thought the service was fine, the wine list good (though not bargain-rich). It's kind of fun to be able to see into the open kitchen. Overall a very positive first look.
re: MC Slim JB
My mother used to serve us fried smelts every Friday night and we ate them whole too. Maybe some people have an aversion to bones ;) Thanks for the glowing recommendation. We haven't been to the new location but are looking forward to it. One of the best meals I've ever had in Boston was at the old location... can't wait.
We never made it to the old location. I knew my dear dining companion would be uncomfortable in that space. But, we have had two wonderful meals at the bar in the new space.
It has been added to our regular rotation.
No question Tony is a brilliant chef... one of Boston area's great talents. I dined there a couple of weeks ago and enjoyed my meal. The new place is most different than the old place... as Slim suggests, the food doesn't miss a beat. Although they were only open 2 weeks it already had a comfortable feeling.. as if it had already been there a long time. Service/timing when we went was fine. Like before, some dishes are more straight forward, others show incredible creativity (particularly if you have the tasting menu.. which is what we ordered)... all executed perfectly.
The new place... I love seeing Tony out front in the new "open" kitchen. I love the new bar area. I find the regular dining space to be just ok, but still an improvement over where he was. So all in all it's a nice upgrade. The guy is so talented it's hard not wanting Craigie St. to be more of a "fine dining" restaurant... as you see so many flashes of that kind of brilliance in the cooking. When they dropped the "bistro" in the name when they moved I wasn't sure what to expect... perhaps they were going a bit more upscale? Now we just have to remember that this is a bistro. It's super busy, and especially now that there's a large bar area it's much louder... that's what fights the "fine dining" aspect. So, if you go with the idea that it's a bistro, you'll be extremely happy. The new place brought back flashes of the old days when Olives was in it's glory… I found a similar vibe and energy level.
I enjoyed the dining room (actually the restaurant is one big open space… the open kitchen in the middle, dining room to the left, bar to the right). All in all, I think the best place to experience Craigie St. is to eat in the bar area. You can order from the main restaurant menu... but you can also order from the excellent bar menu (not so if you're in the main dining room). So the bar offers the best of both worlds… you can have whatever you want in a relaxed atmosphere… trust me, you won't find food like this in any other bar around.
I have a friend in the neighborhood but her budget isn't really up to Craigie Street. Can you elaborate on the prices of 'neightbors' menu? Also the bar menu dishes listed on the website look interesting. Are they kind of tapas sized? TIA.
I ate there a couple of weeks ago. I spend most of my time in Tokyo, so my wife and I have some absurd standards for quality. We both thought it was a standout for the Boston food scene, and quite good in an absolute sense. The smelts were fantastic, and to be eaten whole, head and all, of course.
Service was unusual in that there is a lot of staff, and all of them are quite attuned to the diner and the food, and very enthusiastic and obviously chosen for a desire to do a good job.
Very busy and crowded with the usual Cambridge sweater and tweed types, but don't let that scare you away.
re: Uncle Yabai
Would the crowd scare someone away, or the "usual Cambridge sweater and tweed types?"
I ask because as a semi-regular at the Craigie St. location, and twice at the new Main St. location, I have worn sweaters on many of the visits to both. And I live in Cambridge. So I suppose I feel a bit put off by that comment--as if a somewhat relaxed dress code means the food should not be the equal (or, in my opinion, better) than the vast majority found across the river. Suits, or jackets and ties, do not equal quality. In fact, perhaps not the best all around experiences, but among the best particular plates, can be found at small casual restaurants all across this country.
I would agree with MC in that I have found the drink service is a bit slow if you are not sitting at the bar, yet still better than what I've experienced at Eastern Standard (if not sitting at the bar). The food has been equal to the old location (though still has not yet surpassed a particularly outstanding Chef's Whim I experienced several years ago), though my girlfriend (who is a vegetarian) found our recent Chef's Whim the best she's ever had.
All in all still a jewel among Boston-area restaurants.
re: Canadian Tuxedo
I always loved the somewhat casual atmosphere at the original Craigie Street, and would hate to see it become yet another place where people do the whole dressing-up-for-the-sake-of-dressing-up thing. There are, of course, restaurants where that is mandated, and makes sense, but at CSB it would just come across as fake and pretentious. That place is about the food, which is stellar, and it need not be any fancier than it has to be to have a good time. So wear your sweaters with pride.
re: Sgt Snackers
I can't imagine Craigie on Main instituting a jackets-required or even -suggested dress code. Cambridge is Cambridge; the casualness of its restaurants relative to Boston's is part of its charm.
re: MC Slim JB
I regularly eat on both sides of the river. And really find neither to be particularly dressy - I wear jeans to L'espalier. Not sure where the idea of boston and dressing up comes from
re: BostonCharles
Do you mean "Not sure if Boston restaurant crowds are dressier than Cambridge's" or "Not sure where the idea of dressing up for dinner came from?"
If it's the former, I'd say anecdotally speaking, I've long observed that Cambridge diners dress more casually, even in nicer restaurants.
If it's the latter, it's an idea of scaling the formality of one's dress to the occasion that has clearly become old-fashioned in the US. It feels a little Grumpy Old Man to complain about this -- our culture is what it is -- but I have some real nostalgia for a time when people wouldn't (and couldn't) wear jeans to high-end restaurants.
I've noticed a big dropoff in the formality of the patrons at the new L'Espalier compared to the old, which I've attributed to its inability to turn hotel guests away. As I've said before here, I'm just grateful these days when men bother to doff their baseball caps in a restaurant.
re: MC Slim JB
My own far from scientific opinion - I don't see people dressed any differently in Cambridge. Aside from a certain professorial attire being a bit more prevalent in Cambridge, I'd say the degree of difference is minor. I dress the same in both places (what I like to call urban assault bruise - black sweater, blue jeans & etc) and never feel out of place in either.
I respectfully disagree on the formality. If I'm paying, I like to decide how I'm dressed. If someone else pays me, they can call the shots. But dressing for dinner to my mind would involve a tuxedo, not a bad suit, which is what you are more likely to see. I'd rather see a good pair of jeans.
I even get a bit militant on the baseball cap thing sometimes, but think I am on thinner ice on that one.
As an aside, I used to wear jeans to the old l'espalier and never felt out of place...
re: BostonCharles
I have to agree with MC Slim JB. As a cantabridgian I have noticed a much more casual dress code on this side of the river. Sometimes its as if cambridge believes its in some remote mountain community... lots of cords and lots of fleece.
I think the comparison of Boston and Cambridge formality works best with more neighborhood type places as opposed to restaurants like Salts or Craigie. (Although on NYE at Craigie a fellow diner was wearing regular jeans and a hoodie...but it was quite a snowstorm out there)
re: BostonCharles
I'm not so sure l'Espalier appreciates that. I know dining-out attire has become much more casual the last few years, but we do like to see some jackets and ties now and again.
re: Canadian Tuxedo
I guess I meant it more on the self-righteousness, preciousness, judgmental nature, and thin skin of the crowd there. You know, the kind of people that feel smug about people who may make specious connections between the quality of the food and the dress code or the dress style of the patrons.
re: Uncle Yabai
Hi Hounds, sorry for interrupting, but we'd like to remind everyone to please focus on discussing the chow, rather than speculate/generalize on the attitudes of the crowd based on what they wear. As for more detailed discussions of dress codes in general, please continue on the Not About Food board. Many thanks for helping us keep the boards focused on chow and happy holidays!
I've been to the bar several times, and it's been great. The fact of the bar is a huge improvement all by itself over the old location, in my book. The bar menu also makes it possible to do a less-than-full meal, which means you can control the size of your bill more directly. And yes, the smelts are great.
re: jajjguy
Any reports on the burger? Any other suggestions off the bar menu?
I just got back from dinner at Craigie on Main, and I have to say my boyfriend and I were underwhelmed. The appetizers (smelts and cock's comb+sausage fricassee) were really good if not all that exciting (because of the poached egg, the fricassee comes off like an unusually delicious diner breakfast), but our entrees (skate and polenta) were pretty lame. The skate (breaded and pan-fried, I think) was good but again unexciting - a little fish-and-chipsy. The polenta was bland and cheesy comfort food, and came with a side of fresh mixed vegetables that reminded me of school lunches. Broccoli and carrots in December? The madelines that came with the check were delicious, but honestly $140 for those two small appetizers, those two small entrees, and a pretty good bottle of wine is too much. The food was good but not spectacular, and not worth the bill. Maybe they're still settling in, so I hope to check it out again in a few months.
re: C. Monkey
Considering this place's reputation (mostly deserved in my experience) for great vegetables, that meal does sound disappointing and expensive. Maybe try the neighbors' menu next time? (Lower cost and risk).
The other issue people will bring to this place is an awful lot of hype over what is essentially elevated bistro cooking (and the newspaper reviews for the new location aren't even out yet). It's very, very good, occasionally extraordinary, but folks shouldn't go in expecting the angels to weep.
re: MC Slim JB
I did get to try the sea trout sous vide and a few of the seafood carpaccios, and thought they were well above even elevated bistro cooking in execution (and worth the hype). Agree on the house Antica vermouth, also, nice cherry notes. They're working on a house Amer Picon which I got to sample, also excellent (allspice dram, perhaps?).
re: C. Monkey
I have to agree. I went last week with my SO and was disappointed in the overall experience. We tried the turnip soup with Boudin blanc. Nice, but the flavor of the sausage became imperceptible after being submerged in the soup. The lamb rillette was dry as saw dust and a very awkward presentation. Mixed greens were fine. Chicken was cooked nicely but the resulting dish was salty. There was leg confit on the dish so I would expect a little saltiness, but after a few bites all you could think about was the salt. The pork duo suffered the same affliction as the chicken. Again cured pork belly and jowl so I should have known this would be on the salty end of the spectrum but with little else to foil the salt the dish became tiresome to eat. The side of marrow bones seemed a bit undercooked, and I did not like the presentation of the bones being split. Bones and bread, where's the love on that dish? Chocolate dessert with thin graham cracker layers was very good and not salty. Did any one pick up on the spice that seemed to make it's way into almost every dish we tried, maybe cardamom?
I actually found the menu too small. Six entrees the night we went, not including the tasting menus which were really mixed and matched from the regular offerings with maybe a couple non menu offering sprinkled around.
We made reservations two weeks in advance and were disappointed to be sat at the high tops in front of the kitchen. Definitely got bumped from main dining room. I did not find it relaxing. If the circumstances were different (i.e. a casual dinner with friends) I wouldn't have minded so much. The bar area was closed for a private party. The hostess was ice cold. The service was good. I thought the wine list was OK but most of the wines offered are fairly obscure so some knowledge is required.
Overall a C+
re: T.Clark
I've always enjoyed their wine list. It's not a bargain list, though it is not especially overpriced, and there are some good inexpensive options. I mostly do not recognize specific wines on the list, which, because I generally trust their judgment, feels like a good thing: I get to try something new. Ordering by region and price point, I've never been disappointed. And it doesn't hurt to ask for help choosing.
re: T.Clark
I unfortunately must agree with T.Clark that our experience there this evening was disappointing. The food is actually quite good, but the service was amazingly apathetic.
It's difficult to understand, actually, since there appears to be a lot of wait staff around but they seemed to get lost after taking one's order. They were apologetic at the end, blaming it on the kitchen being overwhelmed on a busy (Wednesday?) evening, but the kitchen wasn't responsible for a glass of wine taking 10 minutes to come to the table. The bar area is very attractive and generally the restaurant's ambience and appearance is an improvement of the old location (and the parking is better.) I'll probably try it again, but am a bit wary.
We went for the second time in the new location last night (first was during the soft-opening). We had the six course tasting menu which was phenomenal. We added on the extra for the truffle extras, which came on the last three savory courses. We sat at the kitchen bar, and the show of watching the cooks was really fun, especially when Tony got pissed at the staff. The meal consisted of:
amuse of smoked sablefish w/roe and potato chip - something I thought I would hate but really enjoyed (I'm not much for the smoked fish usually).
First course: Sashimi of scallop with radishes and beets, and a sashimi of sea bass - both outstanding.
Second: slow roasted monkfish - again not usually one of my faves, but really outstanding, moist and flavorful without being too fishy.
Third: Winter vegetable potage with rabbit sausage - much happier that it was rabbit instead of the boudin noire, which I can take or leave, but the wife really dislikes.
Fourth: seared pork belly with yummy accompaniments. Got to eat the last quarter of my wife's as well. So good.
Fifth: Venison with vegetables and chestnuts and those amazing truffles, served by Tony himself!
Sixth: first dessert was one each of the two types of panna cotta, and then a second dessert where I got the sweet grits with fruit, and my wife received a napoleon made with layers of house made graham crackers and chocolate mousse. Really outstanding! One of the best meals I've eaten recently, perfect in every way.
I know some posters have been less than enthusiastic, but perhaps it's just what they ordered. I know that I've had the polenta there and it didn't wow me, but the wow factor was huge last evening. I also have decided that instead of the $75 three course a la carte menu, that I'll stick with the $80 six course surprise menu. Bigger portions on the three course, and you get your choice of food, but I like the surprise of the six course.
re: stradacouple
If you are at all adventurous, I'd highly recommend the six course tasting.
Had dinner there last night. Had never been to their old location and wanted to try it based on I had seen/heard here. So here are my thoughts. Used the valet ($12 vs the ususl $16 charge at most Boston restaurants). Upon entering, saw the large bar space to the right, the main dining area to the left and kitchen right in front of us. It was a "hubub" of activity. We were seated in the dining room.
Pros: Overall I would say that the ambiance is warm, attractive and somewhat casual. We had the 6 course tasting menu (they gave us 8 adding an additional main and desert course). All of the food was good to very good. The service stands out here, with very attentive staff. They provided detailed descriptions of each course (sometimes adding their personal thoughts/comments. You can tell they cared about your experience. The gave great wine recommedations and I would follow their lead anytime). Our dinner was well paced we were there for just over 3 hours).
Cons: White paper covered the taplecloths (personally I am not a big fan of this). The tables for 4 are much to close together. I lost count of the rear ends that bumped (both patrons and wait staff) into our table/chairs during the evening. I know that tables = money, but I'd remove one and it would make a big difference navigating the dining room.
I will be back and want to try out their bar (when we were leaving the host told us that they take reservations for tables at the bar) as well as the "neighborhood menu".
re: stradacouple
Your review is very accurate. As I mentioned above, the new location is still a bistro. Those who go with that in mind will be happy. Some people talk about Craigie in the same breath as Clio, L'Espalier, etc. Those who go expecting that will be dissapointed. While there are elements of these places the Criagie experience is not fine dining. I too found the tables spaced a bit too close... the waitstaff having to perform a few gymnastic moves to get to their desired destination.
Agree with you... I'd prefer the dining area to go a little more upscale as well. I hope it evolves in that direction... which will allow Tony to fully explore his amazing talent.
re: WineAG
My husband and I celebrated New Years Eve with the 5 course menu at Craigie and it was quite delicious. I would return there in heartbeat. The place was packed and the small army of help were delightfully helpful, friendly, efficient and professional. The food was delicious. Some items stood out above others, but overall the quality and presentation were stellar. Expensive? Yes. But considering it was New Years Eve and it's Cambridge at a restaurant with a great reputation we were more than pleased with our experience.
It is indeed bistro food, not elegant high end dining but the ingredients are of extreme high quality and what we had was well prepared and had some very special flavors. I'd definitely recommend it.
re: plafield
Maybe it's me but I'm having a hard time putting an expensive upscale restaurant in the Bistrot category.
re: T.Clark
Like its former name, Craigie St. Bistro, I view it as as a high-end bistro. The fact that it's expensive, and can approach more traditional upscale restaurants in price... esp with the tasting menus, doesn't change that. If it's not a bistro, then how would you classify it?
re: WineAG
Certainly we're all entitled to our opinions. Craigie just didn't conjure up that bistro feeling for me. The pricing, the offerings, and the service just didn't add up to what I expect from a bistro. It's not a total knock on the restaurant but I would feel mislead if I was expecting a bistro experience. The fact that it's an expensive bistro seems to me like an oxymoron. Certainly it's closer to No.9 than it is to Petite Robert.
Here's my issue…..Pork belly, no matter how you manipulate it, is supposed to be an inexpensive dish, not $30+. It's wonderful that they procured it from a local Cambridge farm, but It's still bacon. A $36 hanger steak borders on gouging.
I guess I need to go back and give it another shot because my first experience was less than memorable (especially with a $400 bistro tab for 2) but I'm definitely in the minority when it comes to my feelings on this place.
One last thing I didn't mention, a thank you on the way out would be nice when dropping that kind of money at a bistro.
re: T.Clark
I've been to the Craigie St. location probably about 5-10 times (including the last hurrah dinner), and just visited the Main St. location for the first time last night. We had a really great experience.
We sat at a table in the bar area, which was a bit cramped (right next to the next table) but not uncomfortably. The bar area is a bit loud (I wouldn't pick it for a quiet romantic dinner) but it had a good energy, and overall I definitely liked the look of the new place (haven't had a chance to check out the dining room yet.)
We shared the fried smelts (excellent) as a starter. Entrees ordered at the table included crispy skate wing and the curry-oil-poached trout -- both were well received. I had the $36 hanger steak mentioned above -- I was a bit concerned when the dish arrived filling up only half the plate, but there was a very decent amount of slices of very tender, very flavorful, medium-rare steak (much more tender than any other hanger steak I've tried.) The excellent beef tongue, mushrooms, and red rice went very well with the steak. I finished the meal feeling completely full, and also feeling that the $36 price was not at all unreasonable for the quantity and quality of the food.
For dessert we had the profiteroles with banana ice cream (very good), and gingerbread pain perdu with young ginger ice cream (excellent).
The service was also just the right level of attentive, and definitely made us feel well cared for.
I've had some standout meals at Craigie over the years, and some that have not quite met that expectation but have still been very good. This was definitely an excellent meal. I'd go back there in a heartbeat (in fact I'm planning on a trip to check out the libations and bar nibbles next week.)
re: newyorker1
That Gingerbread was wonderful. Going again this weekend. I hope it's still on the menu. My husband said "this is the best gingerbread I've ever had." I replied, "This is the best gingerbread anyone has ever had."
re: BostonZest
I love gingerbread. I hope that's still on the menu when I go in a couple weeks for my birthday. Way better than any birthday cake.
We had a great evening here, esp good drinks and dessert. The staff seemed so intense, hustling and knit brows all the time--I don't know if it's the set up of the space, being so long, or what, but it got me kind of wound up, being around so much energy. And yet the service was slow...(not that we minded, we don't like being in a hurry anyway).
Anyway, a question: we sat at the bar and had drinks, a primo each, and a dessert (the profiteroles--holy mamma they were good). We were sent a delicious infused panna cotta each and little cups of spiced hot chocolate pre-dessert.
Does anyone know if that is standard there? Or was it to make up for the lull in between courses? I wanted to tip appropriately, presumably to the bartender, but it was presented "compliments of the chef", who I could not have imagined on a Friday night would have noticed our existence. It was a nice touch and the tastes were lovely, esp the chocolate.
re: dulce de leche
the panna cotta and hot chocolate seem to be standard there
re: dulce de leche
I saw a number of the staff wearing Brass Rats. Those types of dudes and dudettes (being one myself) tend to be intense by design.
re: Uncle Yabai
I just had to google Brass Rats. I learn something new every day. Thank you.
After having a lovely New Year's Eve tasting menu at Craigie I wanted to try the bar menu for a casual birthday dinner. Friday night MR and I started off with a couple of cocktails (he had the Northern Lights and I had the Camino Cocktail.) Both cocktails were very good but I preferred the Champs Elysees I had last time. It was a little more delicate.
For an appetizer we had the fried smelts which were excellent. I always ate these as a kid but my mom always incinerated them into oblivion. It was nice to have them NOT overdone.
We both got the burgers which were delicious. Its served with shoestring sweet potato fries that are so thin they are like thin shreds of potato, kind of hard to eat but still crispy salty and yummy. The burger also came with a frisee salad. I usually don't like frisee but it had a great lemony dressing on it that offset the bitterness of frisee.
Was it the best burger ever? I have no idea. I'm giving up on that premise... but I thoroughly enjoyed it. The patty itself was generous and it was cooked perfectly. All those brioche bun haters will be pleased its a served on a straight up sesame bun. The Grafton cheddar on top tied the whole thing together.
Even though I had a birthday cake waiting for me at home i still order the gingerbread for dessert. I liked it but the real star of the dessert was the scoop of ginger ice cream on top.
I finished with Arak Toddy (like a hot toddy). If you like pernod and you like hot toddys, you will like this.
Having eaten on both side of the restaurant, I have to say I liked the bar side better. It was a little less cramped and you can order off either menu when you sit over there.
re: heypielady
Heypielady- I just got an email from the Craigie people- I must have listed my birthday at some point for them and I got a message that they would give a complimentary cocktail and "surprise" on my birthday. So, did you go ON your actual birthday or would a day or two off be okay, and did you get a "surprise"?
re: Parsnipity
I did go on my actual birthday and I wouldn't have even brought it to the wait staff's attention but they carded me when I ordered a drink (Yes! Just turned 31 so that was "surprise" enough). My husband paid the bill so I didn't check if I got a complimentary anything but I have a feeling I did not. I bet you have to be on their email list to get that deal and I bet you do have to go on your actual birthday. They did put a candle on (or rather next to) my gingerbread, though. No singing, thank God.
re: heypielady
Well, if I make it there on my birthday I'll let you know what the surprise is-- the email says "a surprise to take home." By the way, you should be flattered- I'm 31 and haven't been carded there...
re: Parsnipity
I'm going here tonight for my birthday dinner, it was technically yesterday so I don't know if I can finagle any "surprises", regardless, what should I order? I tend to like lighter food, thinking about starting with the sashimi but very open in terms of entree....what are the top entrees there lately? I've never been here or to their old location and I'm looking for something clean and delicious. Thanks!
re: shellicopter
I went on my actual birthday earlier this month -- I also had received an emailed coupon for a complementary champagne cocktail and dessert. I presented it while ordering initial drinks, and both came as advertised (re: the dessert, we ordered two to share among the table and one was comped per the coupon -- which was more flexiblity than I had expected.)
All in all, it was an excellent birthday dinner, and the birthday freebies were the icing on the cake. (It was also cool that the waiter we had remembered me from my visits to the old location, even though I had visited probably just a handful of times.)


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This course can be used as an elective for the diploma.
This is not an introductory course. CS100 Essential Dignities Workshop or equivalent is required.
You may have used natal astrology to tell that you are likely to move this year - but is the house you just looked at a good match? Your client's chart may show relationship issues, but is the guy she just met last weekend a prince or a frog? And what if your cousin's birth time is uncertain - he still has questions! This course will give you the depth and experience to answer all of these questions - and many more!
3 Workshops over 3 terms
Instructors; Joseph Crane and Enid Newberg
Each individual 5-week workshop is $195, $530 if you take all three (students signing up for all three courses get $50 off the price of taking the courses individually). All three workshops are required to be counted as a diploma elective or for the Multi-Cultural Traditions Certificate.
Is the soul immortal, and, if so, how can the soul be modified by good or bad actions? How does soul relate to body, mind, emotions and to situations like falling in love or falling apart? Can we use astrology to find the soul's purpose in life or throughout lifetimes? Is the soul evolving or does it get stuck on the wheel of existence? Divided into three short courses, this program explores these questions and their profound implications for the theory and practice of astrology.
All three courses survey the traditions that astrologers inherited and created and apply their ideas to astrological practice.


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- 7/15/13 /
- Comment
That Is One Terrible Wig, The Newsroom
Free Alison Pill!
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Free Alison Pill!
"I would rather do live Aaron Sorkin than plan another wedding."
Plus: Matthew Broderick and Casey Afflect join 'Tower Heist.'
Plus: ABC picks up dramatic comedy produced by J.Lo.
Plus: Josh Schwartz picks up comedy from 'Colbert Show' writer.
Plus: Showtime and HBO battle for the Vanderbilts.
Little Miss Sunshine will make her Broadway debut.
Plus: Michael Cera finally has enemies.
It's been worse; on the set of 'Dan in Real Life,' a makeup artist put Whitestrips on Pill's teeth without a word.
Ryan Gosling Joins Lovely Bones: Ryan Gosling will play the murdered girl's father in Peter Jackson's The Lovely Bones, joining the already-cast Rachel Weisz. We're throwing up our hands; Jackson seems determined to make a really good movie and damn the box-office consequences. God bless him.


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Cadence rampa
|Cadence rampa (kadans)
|Stylistic origins
|Cultural origins
|Early 1960's, Haiti
|Typical instruments
|Drum, tanbou, conga, cowbell, guitars, keyboards, horn section, modern synthesizer, bass
|Derivative forms
|Zouk, cadence-lypso, champeta, coladeira, kizomba, soca, kuduro, reggaeton
|Fusion genres
|Regional scenes
|Haiti, French West Indies, Dominica, Trinidad and Tobago, Canada, France, Africa, Panama, Cape Verde, South America, North America, Portugal, Angola, Brazil
|Music of Haiti
|General topics
|Related articles
|Media and performance
|Music awards
|Haitian Music Award
|Music festivals
|Nationalistic and patriotic songs
|National anthem
|La Dessalinienne
|Regional music
Cadence rampa (also known as kadans ranpa[1] in creole or simply kadans) is a modern Haitian méringue, popularized by the virtuoso Haitian sax player Webert Sicot in the early 60s. Sicot left Nemours Jean-Baptiste compas band and called his music cadence to differentiate it from konpa especially when he took it abroad, however, either one is the same modern meringue. Only rivalry between Sicot and Nemours created these names. The Sicot brothers, Maestro Webert Sicot and brilliant composer Raymond Sicot, well regarded in the Caribbean for their rigorous harmonic skills, introduced the meringue-cadence to the French Antilles of Martinique & Guadeloupe around 1962.[2]
Later, because of their frequent tours cadence became very influential in the Caribbean, specifically, Dominica, Aruba, Curacao, Trinidad, the French Antilles, etc.
In the French Antilles, kadans is the creole term for cadence rampa, while in Dominica it is called cadence-lypso.
Webert Sicot left Nemours Jean-Baptiste compas band and called his music cadence to differentiate it from compas especially when he took it abroad, however, either compas or cadence is a modern méringue. Only the rivalery between Sicot and Nemours created these names.
Raymond had created a new rhythm "cadence rampa" to counter compas, but it was only in a spirit of competition. It was to be danced like a sweeping of the floor with one's feet or as if one slid the feet back and forth on the floor. The rest of the body swung from side to side exactly the same as for dancing compas direct. Soon, the public realized that cadence rampa, far from being original, was just an astute rearrangement of compas direct and without losing interest in it, did not find it consequential enough to deserve their applause. Besides, the Sicot Brothers were not as prolific as Nemours and did not release enough new albums, notwithstanding the fact that they were consummate musicians.
Sicot must have known that he did not have a winner with cadence rampa since he did not insist on challenging Nemours very long. Even as early as the 1957, he was seen performing in public with Nemours. While the public thought that they were each other's enemies, Nemours and Webert were socializing. André Dorismond and Gary French, singers for Sicot's orchestra were friends with Louis Lahens and Jean-Claude Félix (aka Ti Jean-Claude), singers for Nemours. When Haitians began to emigrate to the US in the early seventies, the fame of cadence rampa suddenly dwindled because most of its supporters had left Haiti. Eventually, Webert Sicot traveled to New York and continued to play there, but cadence rampa's success in Haiti was short-lived. Actually, the growing success of Nemours Jean-Baptiste throughout the years out and inside the country popularized the name compas, the same méringue.
Kadans in the Caribbean[edit]
As early as 1962 the Sicot Brothers from Haiti would frequently tour the Caribbean, especially Dominica, the French Islands of Martinique & Guadeloupe and others to spread the seed of cadence.
Webert Sicot, the originator of the first cadence band, recorded three LPs albums with French Antilles Promoters: two in Guadeloupe "Cilini disques" and one in Martinique "Balthazar". Often the band had a six months-contract to perform every week in Guadeloupe and Martinique. Many Haitian artists have since toured the French Caribbean on a regular basis with their powerful méringue (compas or cadence) for the great pleasure of these friendly people, nice public who have since adopted the dance and the music style.
Haitian bands were asked to integrate Antillean musicians thus Haitian influential Les Guais troubadours had French Antillean musicians. Guais troubadour, with influential singer Louis Lahens played a very important role in the schooling of Antillean to the méringue-compas music style. The band that recorded more than 3 albums in the French Antilles, was also the a coaching band for the French Antilleans to the style.
From the 50s-60s, talented Haitian artists and leading bands such as the Sicot brothers (Webert and Raymond), Joe Troillot, Nemours Jean-Baptiste, the very talented Maestro Michel Desgrottes, Garry French, Emile Volel, Ensembe Les guais troubadours with the popular Louis Lahens, orchestre Citadelle, jazz Guignard, etc. introduced their méringue (compas or cadence) to the Caribbean. Boa des iles and la Bananeraie would be favorite night-clubs for these bands. In Martinique, several music groups became popular with Nemours' compas tunes. Ensemble Abricots (Bienvenue, festival-compas), Les Djoubap's (Isabelle), Combo Jazz (electronique compas, pa gadem sou cote), Georges Plonquitte (vini danse compas direct) etc. have all within a year conquered the public with the many tunes or compositions of Nemours.[3]
From the 60s-80s, les Vickings, Les loups noirs, les ambassadeurs, les shleu shleu, ibo combo, Etoile du soir, les difficiles de Petion, les Gypsies de Pétionville, Tabou combo, Les Freres Dejean, les blousons verts, volo volo, Jet-X, Afro combo, Toto necessite, Rodrigue Millien, Coupe Cloue, Shougar combo, Les skah shah, Magnum band, Tropicana, Septan Trional and a great many have all toured in these Islands to coach artists. These were followed by the Antillean mini-jazz bands like Les Gentlemen, Les Vikings de Guadeloupe, Les Leopards, Tabou # 2...and bands like Exile One, grammacks, la Perfecta, Simon Jurade, kassav, etc.
Cadence-lypso (Dominica Kadans)[edit]
Cadence-lypso is the Dominican kadans. The leading figure in the promotion of the Cadence-lypso was the Dominican group Exile One (based on the island of Guadeloupe) that combined elements of the Haitian Cadence rampa or compas with the Trinidadian calypso,[4] hence the name cadence-lypso; however, most of the bands repertoire was kadans.[5] This fusion of kadans and calypso accounts only for a small percentage of the band's repertoire: Exile One like all Dominica kadans bands featured reggae, calypso and mostly kadans or compas music.
Gordon Henderson, the band leader and founder coined the name "Cadence-lypso" as the new name for his kadans. Gordon Henderson's Exile One was the first to use the newely arrived synthesizers in kadans. Many mini-jazz from Haiti and the French Antilles followed this format. Exile One exported kadans music to many places: Japan, the Indian Ocean, Africa, North America, Europe, The Cape Verde islands.
Aside from Exile One, other cadence bands included the Grammacks,[6] Black Roots, Black Machine, Naked Feet, Belles Combo, Mantra, Black Affairs, Liquid Ice, Wafrikai, Midnighte Groovers and Milestone, while the most famous singers included Bill Thomas, Chubby Marc, Gordon Henderson, Linford John, Janet Azouz, Sinky Rabess, Tony Valmond, Jeff Joseph, Mike Moreau and Anthony Gussie. Ophelia Marie is a popular singer of cadence in the 1980s.
Musical features of cadence[edit]
Cadence music is characterized by a constant up tempo rhythm, hence the name cadence. Its percussive aspect come from the drum, an accentuated use of cymbals and, to a lesser extent, the high hat plus a distinct beat of the cowbell, tok, to-tok, tok-tok-tok, and conga drum beating a dash of méringue.
Notable cadence orchestras[edit]
- Ensemble Webert Sicot (Haiti)
- Exile One (Dominica)
- Experience 7 (French Antilles)
- Grammacks (Dominica)
- Kassav (French Antilles)
- La Perfecta (French Antilles)
- La Sélecta (French Antilles)
- Les Aiglons (French Antilles)
- Les Bookélos (French Antilles)
- Les Gentlemen (French Antilles)
- Les Leopards (French Antilles)
- Les Typical Combo (French Antilles)
- Les Vikings (French Antilles)
- Malavoi (French Antilles)
- Maxi Twenty (French Antilles)
- Puissance 8 (French Antilles)
- Simon Jurad & Opération 78 (French Antilles)
- Steel Jazz (French Antilles)
- Super Combo (French Antilles)
- Super Sterne (French Antilles)
- Tabou N°2 (French Antilles)
See also[edit]
- Compas (konpa)
- Cadence-lypso
- Caribbean music
- Méringue
- Music of Haiti
- Music of Martinique and Guadeloupe
- ^ Manuel, Peter with Kenneth Bilby, Michael Largey (2006). Caribbean Currents: Caribbean Music from Rumba to Reggae. p. 161. Retrieved 8 March 2014.
- ^ Pintade Wikipedia editor, 2008
- ^ Dominique Janvier, introduction in Nemours' Album cover 1980, long vie to Nemours
- ^ By Paul Crask. "Zouk -Dominica". The Dominican. Reprinted from National Geographic. Retrieved August 10, 2010.
- ^ Jocelyne Guilbault. Zouk: world music in the West Indies. Retrieved April 10, 2012.
- ^ Most of these bands featured separated calypso, reggae and cadence tunes. Review Exile one CD 40 anniversary, Grammack collection 74-76 and others available at amazon music


text:
Confidence is always in style.
(Source: harry-zayn)
I want to enjoy the life that I have rather than try to always be so perfect. Being perfect is so boring
(Source: harry-zayn)
i talk about boobs a lot and chelsey wants me to post a picture so i figured i could distribute to the discussion by
omfg please this is so pretty and perfect and how U dare, i want touch them omfg
crying *-* because of perfection
miley cyrus + boobs
(Source: harry-zayn)
Demi Lovato + boobs
(Source: harry-zayn)
if someone want a picture of demi's boobs those are my favourites: this one and this and finally this.
lostchannels asked: jennifer lawrence or emma watson
(Source: michaelsocha)
(Source: harry-zayn)


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The seething power of inner earth comes to the surface in Rotorua. Explore Rotorua's geothermal areas and discover the unique culture of New Zealand's Maori people. Rotorua highlights include Mount Tarawera, Whakarewarewa Forest, Ohinemutu, several stunning lakes and many amazing geothermal locations. more
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Pediatric Nephrologists
The following current list of Sutter Health Pediatric Nephrologists are affiliated with the Sutter Health network. You can filter by city, gender and more to find doctors near you.
Doctors 11 - 12 of 12 - Per page: 10records 25records 50records 100records
Anthony A. Portale, M.D.505 Parnassus Avenue
Suite 585Q
San Francisco, CA 94143
(415) 476-2423
Specializing inPediatric Nephrology
Accepting new patients
Scott Sutherland, M.D.300 Pasteur Dr., #G-306
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Measurement and Verification of energy savings
Watch here for Measurement and Verification of energy savings, which will be tracked through a special energy kiosk, provided by Chevron Energy Solutions which will display data regarding all Canton energy savings.
For more information on these and other energy savings projects, please contact Canton Maintenance Manager Brad Sharp at 734/394-5310.
Canton Township is currently collaborating with Chevron Energy Solutions on an energy efficiency project, which will decrease utility costs by reducing electricity, gas and water usage, reducing Canton Township's utility costs more than $5.7 million over the next 15 years.
Canton's Energy Savings Project Featured on WJR's Powering Michigan's Future (air date: 12/12/12)
Listen as Canton Maintenance Manager Brad Sharp discusses Canton Township's current collaboration with Chevron Energy Solutions on an energy efficiency project, which will decrease utility costs by reducing electricity, gas and water usage, reducing Canton Township's utility costs more than $5.7 million over the next 15 years.
The project, approved by the Canton Board of Trustees on May 15, 2012, will upgrade heating and cooling systems, as well as replace mechanical systems, water and lighting fixtures, in addition to system controls.
Through energy efficiency improvements, Canton Township will reduce its purchase of electricity and natural gas and, in turn, reduce carbon emissions. These improvements and installation of new energy efficient equipment will all be paid for by the resulting savings in utility and operational costs over the next 15 years with energy savings that are guaranteed by Chevron Energy Solutions.
No Township operating funds will be used to pay for any of these improvements.
Heating, Ventilation and Cooling
Project Update: February 2013
Industrial construction crane in action loading a large HVAC roof top unit.
Rooftop view of new HVAC installation.
The Summit's Energy Savings Construction Project is progressing on schedule. To date, systems upgrades, including installation of new roof top units, boilers and temperature controls have been completed.
All of these upgrades will improve on energy efficiency and help reduce the Summit's utility costs for water, electricity and natural gas.
The resulting savings, which are guaranteed by Chevron Energy Solutions, are being used to fund all of these energy savings projects.
No Canton Township operating funds are being used to pay for any of these improvements. Keep checking back for more Energy Savings Project updates.


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This petition is now closed. You can still make a difference in the Care2 community by signing other petitions today.
we've got signatures, help us get to 1,000 by February 8, 2014
Plea to Disney:
Star Wars fans, animation fans and kids young and old have been enamored with the Lucasfilm Animation Production of 'The Clone Wars' TV series. The cast and crew of the show has invested greatly in the themes, stories and characters that the show features and that investment has paid off. As a Community of fans, we have not only grown to love what the show has done for the name of Star Wars, but also what the show has done for all audiences who appreciate good television.
For the past five seasons, the show has aired on Cartoon Network in the United States. Recently, with the acquisition of Lucasfilm by the Walt Disney company, news, updates and details concerning the future of the show have become sparse. The concern posed by a large group of fans is that this turn of events could result in the sudden cancelation or hiatus of our beloved show.
Considering the extent of investment (on behalf of the cast/crew of the show and its' viewers) as well as other factors, such a hiatus or cancelation could be quite detrimental to fan opinion concerning how the Walt Disney company is handeling their new property.
As a group of fans, we urge you to keep the show running past season five, entrusting its conclusion to be handeled properly by the show runners (i.e. Dave Filoni). We also plead that the expected move to a disney owned network, such as Disney XD, be done in a timely fashion - not interrupting the flow of what fans have become used to over the course of five seasons.
Thank you.
If you are a fan of 'The Clone Wars,' please support our cause to keep the show moving into and possibly beyond a sixth season.
If everything looks correct, click sign now. Your signature will not be added until you click the button below.


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PSN is a woman and nurse-owned company specializing in nurse staffing and health care accreditation consulting. We are celebrating our 24th anniversary this year. Click About PSN for more.
We provide experienced, skilled, and reliable registered nurses with experience in utilization review, quality management (including data abstraction and HEDIS review), case management, claims and billing review. PSN works with hospitals, managed care companies, quality improvement organizations and others to provide staffing on a temporary or direct-hire basis. We also support schools of nursing through our recruitment of qualified faculty and academic leadership. Click Staffing Solutions or Job Seekers for more.
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Updated August 2014


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Category Archives: HTR Feature Article
Wilson issues new threats
By LANCE HORNBY
Looking for an early Christmas present for your favourite Maple Leaf?
How about a game night alarm clock with the snooze button ripped out.
Rumors from the Toronto Sun
By BRUCE GARRIOCH, Sun Media
The Maple Leafs GM has to wait until January before he can hold talks on a contract extension for rookie goalie Jonas "The Monster" Gustavsson, but he might want to get the framework in place, because if Burke is going to live by the sword, he had better be prepared to die by it, too.
Two surprising names have surfaced to fuel the possibility of NHL trades. Anaheim defenceman Scott Niedermayer is one, and sophomore Dallas forward Fabian Brunnstrom the other.
Forsberg not ready for NHL return
The Flyers have expressed interest in bringing former captain Peter Forsberg back to Philadelphia, but it appears the 36-year-old Swede is not quite ready to commit himself to an NHL comeback.
At least not yet.
Ducks' Giguere: I'd rather retire than be a backup goalie.
J.P. Hoornstra, Staff Writer
Ducks goaltender Jean- Sebastien Giguere: "I'd rather retire than be a backup goalie." was in full health Monday and will accompany the team on a four-game road trip starting Wednesday in New Jersey.
Whispers heard on possible Giguere trade
For those that missed it in print or online, Register columnist Randy Youngman reports that there have been preliminary discussions between the Ducks and Toronto involving a possible trade that would send goaltender Jean-Sebastien Giguere to the Maple Leafs. jiggy
Rumors from the Toronto Sun
RedWings looking for a goalie?
Bolts looking to make a move?
Canes looking at trade options
Canucks interested in Forsberg
Vancouver GM Gillis says team is interested in signing former NHL MVP if he's fully fit
Pressure building for Vincent Lecavalier
Pierre LeBrun
Any other year, and Vincent Lecavalier's so-so start to the season wouldn't have generated this much attention.
Best Hockey Goals Ever
I decided to put together a top 10 video of what i think are the best ten goals scored in hockey (NHL, CHL, International, or anything). The criteria is only how "nice" the goal was, menaing that when it happened is irrelevant (ie. you won't be seeing Bobby Orr's cup-winner against the Blues, or Hull's cup-winner against the Sabres). The goal can come either in-game, a penalty shot, or in a shootout
A trade that makes too much sense!
In my opinion, if there's a trade that just makes too much sense, it's Jean-Sebastien Giguere to Toronto. Clearly, it makes sense for Anaheim, which wants to cut itself from the goaltender's contract ($6 million this season and $7 million next season). But I also think the Maple Leafs should give this some serious thought (I think they have, at least a little bit).
Flyers interested in Shanahan?
Despite a report in the Ottawa Sun that noted the Flyers as being a possible destination for free agent left wing Brendan Shanahan, Holmgren said he has no interest in signing the 40-year-old future Hall of Famer, who left the New Jersey Devils during training camp.
Leafs' Kessel could play Tuesday against Tampa
The Maple Leafs could get a large offensive boost on Tuesday night.
Phil Kessel is almost done recovering from shoulder surgery and could make his Leafs debut against the Tampa Bay Lightning at the Air Canada Centre.
Retaining Bourque — a pricey proposition?
Scott C
OK, it's only October.
OK, it's only 10 games — and 14 points — in.
But what do you figure the going rate for Rene Bourque will be in a year's time?
Tomas Kaberle's future anything but certain
Considering they don't meet very often, the Maple Leafs and Dallas Stars have been locked in fierce competition a fair bit in recent times.
Monster ready to help Leafs end losing ways
By Damien Cox
It seems like most, or all, of Jonas Gustavsson's brief NHL career has been spent fighting back from injuries or ill health.
Indeed, there has been far more written about Gustavsson's heart issues or his groin problem than about his actual accomplishments as a Maple Leaf.
Toskala all out of chances?
Leafs GM once known to stand by his man in the crease, but the previously promising goaltender may be nearing an early end.
Leafs should go after Shanahan
If the Maple Leafs are smart, they might want to get to Brendan Shanahan before the NHL Players' Association does.
Hockey Rumors and News – October 18, 2009
Kovalchuk decision looming: analysts
CBC Sports
A decision by Atlanta forward Ilya Kovalchuk on his future is coming soon.
Watch for a full-fledged goaltending controversy in Montreal
Kessel skates with mates
By ROB LONGLEY, SUN MEDIA
Since his arrival in Toronto, Phil Kessel's workload has been relegated mostly to the treadmill and post-practice solo skates as he recovers from a shoulder injury.


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A Sac N Pac convenience store on Aquarena Springs Drive was robbed Wednesday evening by two armed men.
The robbery occurred around 8:15 p.m. when the men entered the store, according to Cmdr. Penny Dunn in a city press release.
One suspect held a revolver and jumped over the store counter while pointing the gun at two store employees, according the City of San Marcos press release. The second suspect was armed with a rifle and guarded the door.
The two robbers took an unspecified amount of money from two cash registers in the store and fled on foot. The suspects were last spotted running in the direction of the State Flats Apartments at 1640 Aquarena Springs Drive, according to the press release.


text: content June 14, 2011 Broccoli compound goes after cancer cells A National Cancer Institute-funded study reported online in the journal Molecular Nutrition & Food Research shows that sulforaphane, a compound that occurs in cruciferous vegetables including broccoli and cauliflower, targets cancer cells by inhibiting a family of enzymes known as histone deacetylases (HDACs) while leaving healthy cells alone. Histone deacetylase inhibitors help turn on tumor suppressor genes that are silenced in cancer cells, restoring normal function. Oregon State University (OSU) researchers had previously found that giving mice a high sulforaphane diet retarded prostate tumor growth. For the current research, Emily Ho and her colleagues at OSU's Linus Pauling Institute studied the effects of sulforaphane in normal, benign hyperplastic, and prostate cancer epithelial cells. They found that the compound induced cell cycle arrest and programmed cell death (apoptosis) in prostate hyperplasia and cancer cells, while not affecting normal cells. "It's important to demonstrate that sulforaphane is safe if we propose to use it in cancer prevention or therapies," stated Dr Ho, who is an associate professor in the Oregon State University Department of Nutrition and Exercise Sciences. "Just because a phytochemical or nutrient is found in food doesn't always mean it's safe, and a lot can also depend on the form or levels consumed. But this does appear to be a phytochemical that can selectively kill cancer cells, and that's always what you look for in cancer therapies." "It is well documented that sulforaphane can target cancer cells through multiple chemopreventive mechanisms," the authors write. "Here we show for the first time that sulforaphane selectively targets benign hyperplasia cells and cancerous prostate cells while leaving the normal prostate cells unaffected." "These findings regarding the relative safety of sulforaphane to normal tissues have significant clinical relevance as the use of sulforaphane moves towards use in human clinical trials," they note. Benign prostatic hyperplasia Benign prostatic hyperplasia (BPH) may be recurrent and progressive and (even though it is not prostate cancer) pose a danger to health. When the prostate gland enlarges, for whatever reason, the gland presses on the urethra (the tube that transports urine and semen [which contains sperm] to the outside of the body). Even the smallest increase in the size of the prostate gland tends to compress the urethra. The prostate gland produces a substantial portion of the liquid component of sperm. Also, smooth muscle cells in the prostate gland contribute to the forcible ejaculation of semen. To treat BPH, conventional medicine usually focuses on drugs that inhibit the hormones that control prostate growth or that relaxes the smooth muscles inside the prostate gland. Surgery is also a treatment option. Most men, however, can benefit from a variety of complementary nutritional strategies that offer proven relief for BPH. Evidence indicates that micronutrients such as boron, selenium, alpha-tocopherol, gamma-tocopherol, phytoestrogens, and phytosterols may provide benefits in maintaining prostate health (Thomas JA 1999; Feustel A et al 1987). Additional studies have suggested that intake of omega-3 fatty acids, including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) can inhibit the conversion of testosterone to DHT (Pham H et al 2002). Finally, newer research is showing that vitamin D might be able to arrest prostate growth through unknown mechanisms (Colli E et al 2006). Specific lifestyle changes can reduce the symptoms associated with BPH. If you want to reduce symptoms associated with BPH: Eat ample amounts of fresh fish, fruits, and vegetables. The high mineral and vitamin content (especially of vitamins E and D) of these foods are essential for general health and metabolism but can also reflect positively on prostate cells. Reduce stress, both on and off the job. Exercise regularly. Keep your weight within normal limits. Keep track of the number of times you urinate during the night. See your physician as soon as you notice an increase in frequency. Life Extension Magazine® June, 2011 Issue Now Online! On the cover: Optimize your internal defenses against radiation exposure, by Foster Stevens Vindication for Linus Pauling, by William Faloon Reports: Nutrient intervention for glaucoma, by Matilde Parente, MD Reverse skin aging around your eyes, by Gary Goldfaden, MD and Robert Goldfaden Proprietary green tea extract protects the kidneys, by Nathaniel S. W. Luce Reduce stubbornly high triglycerides, by Jen Storch Departments: As we see it: The FDA's most heinous drug approval, by William Faloon In the news Obscene profits over human life Journal abstracts: Radiation exposure, glaucoma, skin aging, green tea Mitochondrial Energy Optimizer with BioPQQ™ Mitochondria are the energy-producing powerhouses of the cells and are found in highest concentrations in metabolically active organs such as the brain, heart, and skeletal muscles. Mitochondrial Energy Optimizer with Bio-PQQ™ is the most complete mitochondrial support formula on the market. It contains a broad spectrum of ingredients to counteract the primary factors of aging while enhancing the ability of mitochondria to produce energy (ATP). The newest addition, an essential micronutrient known as PQQ has actually been shown to stimulate the production of new mitochondria! 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Hotel Italia has a rating of 3-stars. The hotel can easily be reached from Munich Railway Station, as it is only 0.4 km (0.2 miles) away. Your position in this area allows you to visit Karlstor, Königsplatz and even New Town Hall Munich easily. Insightful options, Bavarian State Collections of Antiques and Glyptothek Museum are in the near surroundings. Propylaea Monument is no more than 2km (1.25mi) from here.
During your stay in Hotel Italia you will get complimentary breakfast. Services offered at this destination include a dry cleaning/laundry service, a late check-out option and an express check-in/out service. Pets are allowed here. If you are allergic to pets, it is not advised to stay here, as other guests might bring their companions along on their trip to Munich. Total rooms: 40.
Feel left out without an Internet connection? Don't worry, Hotel Italia has wireless high-speed Internet access (complimentary). The rooms that have a bathroom also come with a complimentary toiletries set.
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A rather cute tale of fringe pirates with funny puns, a gruesome twist from Queen Victoria voiced by evil incarnate, Imelda Staunton, and some impressive, near-unrecognizable voicework by Hugh Grant. Nevertheless, the gaping ellipses of claymation mouths makes me a little queasy... read more
Hugh Grant, Brendan Gleeson, Martin Freeman (II), David Tennant, Imelda Staunton ... see more
In The Pirates! Band of Misfits, Hugh Grant stars in his first animated role as the luxuriantly bearded Pirate Captain - a boundlessly enthusiastic, if somewhat less-than-successful, terror of the Hig... read more
Directed by: Peter Lord, Peterlord, Jeffnewitt
Release Date: April 27, 2012
DVD Release Date: August 28, 2012
Stats: 2,490 reviews
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Your Rating
Flixster Reviews (2,490)
July 2, 2013
March 26, 2013
Delightful from beginning to end, Aardman's stop-motion animated caper Pirates: Band of Misfits is hands down the best animated film of the year. Its wry British humor is mixed with inspired slapstick and a child-like sense of folly as the Pirate Captain (voiced by Hugh Grant) an... read more
February 10, 2013
The Pirates! Band of Misfits! is a delight. The style is a cheerful throwback to classic stop-motion animation. Given the strong resurgence of titles like ParaNorman and Frankenweenie, audiences seem to be responding to its more organic, tangible quality. Of course the aesthetic ... read more
January 15, 2013
Not a bad bit of entertainment, for kids or adults I suspect, but Pirates: Band of Misfits isn't as zany as some of Aardman's other works, due basically to a story line that never really takes off in spite of the inventiveness of throwing in Charles Darwin as a major character. ... read more
October 11, 2012
An Aardman production with absolutely no input from Nick Park, surely not? It's ok though, good old Peter Lord makes sure this film is animated beautifully and is aptly silly. It's a great film, full of silly British humour and wonderful animation (I hate the phrase Claymation). ... read more
October 8, 2012fb791220692
"The Pirates! Band of Misfits" feels far more conventional than Aardman's past hits, and at times it steals from its own predecessors such as Chicken Run and Wallace & Gromit a bit too much, but it fortunately retains the clever British wit and unique animation that are the two m... read more
October 6, 2012
Join the crew and kick some booty.
Very good animated movie! The animation is top notch, as it should be. Aardman are the masters of their art and having dabbled in stop-motion animation myself, I understand the time and effort that must go into making a stop-motion feature. Aar... read more
September 15, 2012fb100000145236770
Here's an original and very entertaining animated movie that kids and adults will enjoy. It follows a less than successful Pirate Captain and his band of misfits as he plots to become Pirate of the Year. Features a great cast of voices, and the animation is amazing. Its the cl... read more
September 12, 2012
"It's a plunderful life"
Pirate Captain sets out on a mission to defeat his rivals Black Bellamy and Cutlass Liz for the Pirate of the year Award. The quest takes Captain and his crew from the shores of Blood Island to the foggy streets of Victorian London.
... read more
September 8, 2012
"I specifically rented this for my older nephew. He loves Pirates and Pirate Ships. He enjoyed the movie and so did I, but I just wished it was a bit funnier and more quirky. But it's main audience is kids like my nephew and he said I was to give it four and a half stars. SO, eve... read more
Critic Reviews
The action is beautifully staged, delightful, and exciting. Full Review
The filmmakers have said they are already dreaming up a sequel. They needn't hurry. Whatever treasures these pirates have are well buried. Full Review
To paraphrase a certain man with a certain luxuriant beard, it's only impossible to enjoy if you stop to think about it. Full Review
Pirates are right up there with vampires, werewolves and people saying "LOL" out loud on the list of Played-Out Pop Culture Phenomena, but leave it to Aardman Animation to find the remaining reservoir... Full Review
This pirate tale is a misguided adventure that doesn't fully set sail. Full Review
Designed to please all generations of irreverent humour-lovers, The Pirates! Band of Misfits may not be heart-warming (it is about nasty, scurvy pirates!) but it's breezy rollicking fun. Full Review
You may laugh more than the child who brought you to "The Pirates! Band of Misfits," a subtly screwball animated comedy with a distinctively British wit. Full Review
The joyfully silly gags in "Pirates!" often feel old-fashioned in a "Looney Tunes"-esque way... Full Review
It makes for an experience that, while geared toward younger, more fidgety audiences, has enough humor to keep Mom and Dad from falling asleep. Full Review
Sure-footed, witty and zany fun. Full Review
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Might you be one of my "peeps"? This is a term I've heard used lots of places in the blogosphere. Your peeps are the ones who follow your blog and/or Facebook fan page, re-tweet your twitters, and generally are interested in what you have to say.
I'm finding that one group of my peeps are often those who know they have some intuitive or psychic skills but aren't sure what to do with those skills. Or how to develop them further.
So I'm going to share a few tips for them (and maybe you?):
1. TRUST WHAT YOU GET – this is the single best piece of advice I got from any teacher. It came from one of my first instructors when I was learning to read auras. The rational mind really wants to reject anything it can't explain and information that seems to come from beyond your rational mind is easy to explain away as coincidence or something you pulled out of your butt.
Yet, in that unguarded moment between when you ask the question and your rational mind takes over comes authentic intuitive information. Go with it. Trust it. Why not? It's not as if you are deciding the fate of the universe or the cure for cancer and everything hinges on the correct answer, right?
1a. START TRUSTING WITH SMALL THINGS – if the thought of "trust what you get" scares the bejebbies out of you, start small. The phone rings. Who is it? Tune in real quick and see who comes to mind. (Don't peek at caller ID, either!) Keep doing that and see if you can improve on what you get. That's where the fun comes in. Give yourself small challenges and see how it flows. Make it a game.
2. WE ALL HAVE DIFFERENT WAYS OF GETTING THE INFORMATION – for example, I am able to hear words inside my head in a voice that is distinctly not mine (and no, I'm not crazy. I don't think. Am I? No. I'm fine. Really.) I also just sort of know things. Those are my predominant gifts but others come and go depending on whether I need them at the moment.
Yours might be the ability to see astral entities. Or have the ability to communicate with souls on the other side. Whatever way you have, it's yours. Don't feel like you're a failure because you can't hear things the way others do. I'd love to see ghosts and stuff. Do I? No. And I'm fine with that. I know which way my information comes through. Do you? If not, talk to me and we can figure it out!
3. IT TAKES PRACTICE to get accurate information consistently. There are a rare few who seem to have been born doing this work but that's not the majority of this group. Many, many come to their gifts sideways, almost as if it took them by surprise. (Sure took me by surprise when I found out I could hear my cats! And my dog, too. Lots of dogs, even. They tell me their names as I walk down the street. It makes me laugh.)
Keep practicing your skills whenever you can. If you do it with consciousness and intent, you'll find it gets much easier.
4. See #1: TRUST WHAT YOU GET – here's a story: In a class to learn aura reading, we were given a task to look across the room at another individual and have the intention to tune in and see what comes through. I looked at this nice lady and kept hearing the words "ice cream" over and over and over.
When it came time to share what we got, I felt like a dope. Those words made no sense to me at all. Still, I looked at her and said "Ice cream?" and she started laughing. Turns out it was her husband's birthday and she was making a mental note to stop and get (yep) ice cream on the way home.
See? I took a chance on feeling like a fool and it turns out I was spot on! Even if what comes through feels inane to you or inaccurate, remember that it's your rational mind *judging* the content. And if you're pulling information through for another person, the information may not make sense to you because it's not *for* you. Just like this lady knew what ice cream meant and I didn't. Made no sense to me at all. But it came through and I shared it.
You won't be right 100% of the time. No one is. But the more you do it (and let the fear of looking foolish slip away), the more confidence you get in your skills. Soon, like me, you'll learn to trust whatever you get – especially when you need to depend on those skills for really important things.
And Hey! If you are one of my "peeps" and want to learn more about how to take your skills to the next level, email me and let's talk about ways to do just that.
Skills, I haz dem. You can haz dem too? (Who knows LOLspeak?? Keys to my bitty heart, that is!)
So, fellow intuitives, what tips can you add for others who are interested in the topic? I'd love to hear them in the comments below.
8 Comments
Join the conversation and post a comment.
Angela Artemis
Congratulations on your Beautiful Blogger Award.
I really enjoyed this article.
I'm so there with you regarding trusting what you get. It's usually the things we think are silly and don't say that were the most meaningful to the people we're reading for, right?
I'm still amazed by the clarity of your clairaudience! If I get a name and partial sentence I jump for joy!
All the best,
Angela Artemis
I am glad my computer is fixed and I can read today your good words. I am a peep with some skill, I knew every caller on the phone today and phone numbers just pop into my head if I do not think of them and just dial.
I knew my pup's name right away and I manifested enough funds to attain him and pay off the credit card. I hear my word right now is "flow" or do not keep pushing the river. I am honoring that.
I do not wish to be an expert but I do feel a need to discuss the information I am getting with other real persons to interpret them and that is why I keep connecting with your good words and Kara's.
Nice post…kind of like ice cream on top!
Kimberly Gauthier
I would love to read auras. I was one visit from someone from another plane, but they never came back and I've always been bummed by that; and my father and grandfather visited me once before they moved on (after they passed away). I do hear the voices in my head. There's no tone, it's not my voice, it's like a loud whisper, it's one voice but has a lot of impact behind it, and I get laughter too. What I can do consistently is ask for help and receive it pretty quickly. It's nice to know that there are others too, because I've learned not to discuss this with anyone.
I love this article. I'm still fairly new to this whole intuitive thing. I mean, I've known I was intuitive from a very early age, but I never knew what it was. And for a lot of my adult life (so far) I'd pushed it away and even tried to ignore it. Now, I'm embracing it and learning it. But so much of the time the ugly monster we know as "doubt" rears his ugly head.
I feel things…I'm really, really good at feeling how others feel just by looking at them. And sometimes not by even looking at them, but just hearing about this person. I also see things…like, if I'm doing a reading for someone, I close my eyes and get images for the person I'm reading for. I once kept seeing four-leaf clovers. I told my client about it and she said "The day you did my reading, a long-lost friend who now lives in Ireland contacted me." Validation! Ah, it feels good.
Practice, practice, practice. That's what I'd tell anyone who is trying to develop and strengthen their intuitive skills. Even with practice, we're never perfect (who is?!) so don't let your moments of being "wrong" bring ya down.
Hi Lisa, I get my 'assistance' from daily meditations that I am signed up to. I swear – they are so in tuned with what I am thinking or feeling or going through in that day, or the day before. Dailyom and Meditations for Women are ones that so 'speak' to me. I do hear voices in my head… but I haven't been able to figure out if it's me going wacky or voices trying to help me When i was little I did 'see' someone… he was an old man, crouched on top of a bookcase in my parents house… he had a top hat and a suit on… i just remember seeing him and hurrying the heck out of there.. I was like 6. I also have a wonderful deck of soul cards (thank you) that i can ask a question to and sure enough the answer comes up. One day I was asking a question and before i could even fully open the box up – 'the' card came out on top… and it was the answer. So I would say I am open to working on other skills – but I will certainly take my readings – it helps me to read them and let it soak in. Thank you for you!!
Louise Edington
I just know things with a big tingly feeling on the back of my head. Feels like my hair is standing on end. Usually when doing an astrology reading. If I ever have time (doing several courses right now and flooded with work) I think I would like to work with you to hone it. You are fabulous!