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Auberge du Pommier
- Address:
4150 Yonge Street
Toronto, ON M2P 2C6Neighborhood:
Midtown / Uptown
- Cuisine:
FrenchPrice: CAN$51 and over
Auberge du Pommier
- Dining Style: Fine Dining
- Website: http://www.oliverbonacini.com/Auberge-du-Pommier.aspx
- Phone: 4162222220x
- Hours of Operation:
Lunch: Monday - Friday: 11:45am - 2:30pm
Dinner: Monday - Thursday: 5:30pm - 9:00pm;
Friday - Saturday: 5:30pm - 9:30pm
- Payment Options: AMEX,Diners Club,MasterCard,Visa
- Cuisine: French
- Executive Chef: Marc St. Jacques
- Dress Code: Business Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Chef's Table, Farm to Table, Fireplace, Full Bar, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Takeout, View, Wine
- Private Party Facilities: Auberge du Pommier offers two exclusive private dining rooms for corporate and social events. The restaurant is also available for full buy-outs Saturday lunch and Sunday lunch and dinner, accommodating up to 145 guests. In season enjoy a lush garden terrace for outdoor ceremonies and receptions.
- Private Party Contact: Oliver & Bonacini Events and Private Dining 8883388707
Getting there
- Cross Street: Yonge St. & York Mills
- Public Transit: York Mills Subway Station is located one block south of the restaurant on Yonge Street.
- Parking: Private Lot
- Parking Details: Underground parking is available in the Yonge Corporate Centre parking facility and is complimentary to dinner guests after 5:30pm. Please take a ticket to the restaurant where we will gladly validate.
*Please note, we are unable to validate any above ground paid parking.
A word from Auberge du Pommier
An exquisite French restaurant constructed around the rustic vestiges of two 1860's woodcutter's cottages. Cozy wood burning fireplaces in winter and lush garden terraces in summer. Inspired modern French cuisine, seasonal tasting menus lunch and dinner, and a 500 label wine selection has something for every palate. One of Toronto's Top 10 Restaurants. "The service at Auberge du Pommier is silken smooth and deliciously attentive; the ambiance is luxe; and the food is very good French technique using impeccable ingredients." Joanne Kates, The Globe and Mail.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Ambiance
- Diners' Choice WinnerRomantic
- Diners' Choice WinnerSpecial Occasion
Auberge du Pommier - Best Restaurants in Midtown / Uptown ›
Auberge du Pommier reviews from OpenTable diners
419 reviews since June 4, 2014
- Food4.4Service4.5
- Ambiance4.5Noise LevelModerate
special occasion (345)romantic (292)fit for foodies (211)notable wine list (197)great for outdoor dining (121)neighborhood gem (110)great for lunch (109)good for groups (76)great for brunch (45)scenic view (32)hot spot (21)kid-friendly (10)late-night find (4)vibrant bar scene (1)Show More
- Wonderful!OpenTable Diner Since 2010Dined on 9/29/2014We had our anniversary dinner here and it did not disappoint. The ambience is lovely, and the food was spectacular. Great service, friendly staff. Highly recommend!Special Features:I would recommend this to a friend.
- Not the usual flawless experienceTasteDined on 9/27/2014It was my husbands birthday and we always go here for special occasions and the service and food have been outstanding ..not the experience to be found on this Saturday..we had a reservation for 9pm,, got there at 845 and were made to wait till 915..when I checked on my table at 905 I was told it's not quite 9 yet making me feel like I was lying ..not quite the answer I was expecting ..on asking the second time we were offered a glass of champagne to make up..service was slow ...food average ..my cake for the dessert felt stale ..even though it was called angel cake and I was expecting a light sponge cake ..our waiter pretty much demanded a cash tip as we were using a gift voucher and a percentage would have gotten him a lower tip..Special Features:I would recommend this to a friend.
- Not a very relaxing eveningmapleleafsDined on 9/27/2014Overall, Auberge du Pommier offers a good selection of dishes that are both well prepared and interestingly presented. The Saturday evening crowd made it difficult for the service staff to be attentive enough to suit my tastes, with long pauses between their visits to enquire whether they could do anything to serve my wife and I. However, their pleasant demeanor helped to diffuse some of the discontent. In spite of the high marks I'd give them for ambience and the quality of the food, the service level was mediocre at best, and the noise level was especially frustrating, with us being seated next to a large round table of raucous diners, most of whom didn't seem to appreciate the fact they were eating in a quality restaurant.Special Features:I would recommend this to a friend.
- Excellent!OpenTable Diner Since 2009Dined on 9/27/2014Fantastic! Excellent food and service. Had the tasting menu with the wine pairing. Expensive but great for special occasions.Special Features:
- 4th time and still a charmRayrayDined on 9/22/2014Came here for my 1st anniversary, had a great experience the last three times I was here and did not disappoint. Tried the set menu, Menu Gourmund and the appetizer blew us away, granted that made us a little more judgmental about the other courses but oh well. Staff was fantastic, rhymed off a few puns with one of the servers and our waiter was fantastic.Special Features:
- A one-time only placeTorontoVisitorDined on 9/22/2014The food was good. The prices were too high for the location, food and service. The service was okay but bordered on obsequious (we didn't need to know the server's life story!)Special Features:
- Another great mealFuzzyBeaverVIPDined on 9/20/2014The menu is constantly changing so there are new set of delights on each visit. The two starters were perogies and avocado/tomato. The perogies came with spinach and mushrooms. Both were excellent. Interestingly, the staff mentioned that the perogies are made in the kitchen by a women from her family recipe. Very authentic and tasty. Mains were baked salmon and grilled Nova Scotia swordfish. I had never heard of swordfish from Nova Scotia. Both dishes were amazing. The sommelier made a good wine recommendation. Service was quite good. I think it was a touch below their normal outstanding since the restaurant was so busy.Special Features:
- Great Service & Food, we'll be backOpenTable Diner Since 2014Dined on 9/16/2014The title says it all; the food was excellent and presented in an appetizing way.Special Features:I would recommend this to a friend.
- Memorable.XavierDined on 9/13/2014My dinner companion and I loved the whole experience. We had the duck and suckling pork entree's which were perfect portions and had amazing accompaniments. The appetizers were so creative not to mention delicious, my soup au Pistou was a work of art. I love desserts and this is likely the best one I have ever had. The lemon soufflé was ridiculous! The wine recommendation was perfect. Our waiter and all the staff were professional but able to show humour, attentive without being intrusive. The space was very comfortable. There was a group in our section and we noticed they recieved the same attention to detail. Have been wanting to come here for years, very happy we finally did!Special Features:I would recommend this to a friend.
- Woderful dining experienceWorldTravelerDined on 9/11/2014We're from out of town and did a lot of research before deciding on Auberge du Pommier for a special dining experience. It is a little out of town, but worth the trip. The food was great. The chef created meals as fine as any in Paris or New York, in fact, as good as anywhere. We just returned from a extended around the word journey and we had no food better. The restaurants ambiance is comfortable and sophisticated. The service was even but needs a little refinement to be at the level of the food.Special Features:I would recommend this to a friend.
- Lovely lunch on the patio!luv2lunchDined on 9/8/2014Celebrated a birthday lunch with a friend. A perfect day for dining on the shaded patio. The food and service were very good, and the server was very helpful with menu snd sparkling wine suggestions. Overall a very pleasant dining experience.Special Features:I would recommend this to a friend.
- Decent - overpriced?Simba937Dined on 9/6/2014I've been to ADP a few times. The food for the area is stellar. However, having access to other dining experiences in Toronto, especially to other O&B establishments, I think the price of what you're paying for is a little off. Everything was good, but there was something lacking for the value. I had an excellent fish appetizer, and main, and a wonderful dessert. The Hamachi was excellent - love the fusion. The sesame chocolate dessert was really enjoyable. Including a white wine pairing, which was all enjoyable. But, not "outsanding". Something more bold needs to happen here.Special Features:I would recommend this to a friend.
- A good night at AubergeDagterotDined on 8/29/2014My fiance and I went here for a celebration of our anniversary. The atmosphere was great and the staff were awesome. On top of that the food was very tasty. Our only major issues was the lengthy periods of time we had to wait for our server between courses. Took quite a while. Also I think the food might be a bit overpriced. All in all a good time though.Special Features:I would recommend this to a friend.
- BaroloDined on 8/29/2014Thank you to the very professional people who make this restaurant a great place to dine and relax.Special Features:I would recommend this to a friend.
- DOWNHILLCRITICALDined on 8/28/2014AS A 30 YEAR CLIENT DISAPPOINTED SEE A LACKLUSTRE MENU AND CONDESCENDING SERVICE. FOOD QUALITY WAS BELOW STANDARD.
- Memorable anniversaryTreatyourselfDined on 8/28/2014We just celebrated a milestone anniversary by treating ourselves to the menu gourmand with wine pairings. The food was delicious and each wine pairing made it even more lovely. Comfortable chairs, beautiful decor and soft music in the background build a relaxing atmosphere to enjoy your company. Denis and several others helped make our visit a wonderful experience with perfect service.Special Features:I would recommend this to a friend.
- French FlairnickatnightVIPDined on 8/27/2014The restaurant was beautifully decorated with a cozy french ambiance. The service was impeccable and the food was fabulous. It also had a very nice outdoor patio for dining. Great wine list and great place for small or large groups. A must for foodies.Special Features:I would recommend this to a friend.
- First Experience at AubergeWorldTravellerDined on 8/20/2014I have eaten at top French Restaurants in about 20 different countries. The Auberge is in the top 25% of these experiences.Special Features:
- Really liked the $85 prix-fixe menumark16Dined on 8/20/2014We both chose the Menu a Potage, which apparently was vegetarian, but even though I am a meatlover, I wouldn't have noticed. Great spicing, great presentation. Our server was very professional. But why -- when the resto was less than half full -- did it take so long to produce our dinner?Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2010Dined on 8/16/2014Beautiful setting to enjoy a romantic dinner except for the lack of temperature control. We were sat right on a vent that was blasting cold air. Brrrr. Didn't help much even after the server used menus to cover the vents!Special Features:I would recommend this to a friend.
- Great DinnerLindsay27Dined on 8/15/2014Great food and even better service. The food and presentation was outstanding. We will definitely be back.Special Features:I would recommend this to a friend.
- Food not extraordinaryFoodaddictDined on 8/15/2014Our expectations were high so we were overall disappointed. The menu is also not too interesting.Special Features:I would recommend this to a friend.
- A FairyTale Come TrueGMC080213Dined on 8/15/2014My husband and I were married at Auberge Aug 2, 2013. The staff, atmosphere, ambience & the food was absolute heaven. I truly felt like Cinderella in a fairytale. Everything was perfect! 1 year later we celebrated our 1st anniversary at Auberge. The service and attention received were remarkable. Auberge made me feel as special at my anniversary date with my husband as they did at our wedding. Thank you O&B from Gary and Michelle C.Special Features:I would recommend this to a friend.
- Excellent place!GraceDined on 8/12/2014We went there to celebrate my birthday. The food was out-of-this-world and the service was excellent. I liked the way they had server rotating around throughout the evening for 3 different kinds of warm bread. The beef tartar I ordered was a good portion that filled me up 50%. It was much bigger than I anticipated. All in all, I will strongly recommend this place to my friends and family.Special Features:
- does the south of France beckon?StillhungryVIPDined on 8/8/2014Impeccable attentive yet unintrusive service, with tasteful food that is artfully prepared. The patio is secluded and has you feeling you're no longer in Toronto. they've captured the best of French cuisine and cobbled it to an incredible ambience.Special Features:
- OpenTable Diner Since 2014Dined on 8/8/2014Great restaurant! Food and service are excellent. We will be there again to have our events. Thank you Auberge du Pommier.Special Features:I would recommend this to a friend.
- usual high standardmddahDined on 8/7/2014Auberge maintain a high level of food and service. The summer vegetarian menu is light and and has a great mix of flavours. You wont feel over full at the end. The wine pairings are excellent. Its expensive but worth it.Special Features:
- Expected better serviceOpenTable Diner Since 2006Dined on 8/6/2014for the second time , the wine ordered from the menu was not the correct vintage when delivered to the table. Maybe not a big deal , but the restaurant seemed a little surprised that I noticed and felt it was not a big deal.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2014Dined on 8/6/2014I had not been to l'Auberge du Pommier in about 20 years. It was a treat to go back and find it as charming as ever.Special Features:I would recommend this to a friend.
- memorable can't wait to come backmapb47Dined on 8/2/2014Excellent meal and superb wine pairing. I am looking forward to repeating this experience again!Special Features:
- Nothing spectacular...happydinerVIPDined on 8/1/2014Auberge has lost it's charm... It used to be the best restaurant in Toronto. The food is average and so is the service. Gourmand tasting menu was good but not wow. The wines are priced high. Overall For the price and what you get, go somewhere else.Special Features:I would recommend this to a friend.
- RefreshingGoodtimesDined on 8/1/2014It was refreshing to have space around the tables creating privacy for each table. Also refreshing was the quietness: no Muzak to talk over, no clanking of silverware etc. Service was attentive rather than hovering. The chairs were comfortable for relaxed dining. Presentation was artful, pleasing. Of course, the food was outstanding, blending different flavours and textures. Definitely a special occasion venue! And love the fact you don't have to go right downtown, handy on and off to 401.Special Features:I would recommend this to a friend.
- Top french restaurantmchong723Dined on 7/28/2014My family loves this restaurant. The First time I heard from my son. Father the Fish filet very delicious. I want more. And take the fork finish it unbelieveable fast. I think I should earn more money to feed him right up in the future. I won't never forget . I will suggest not going to Saturday or Sunday . Or holiday too many people. Waiting time very long. Weekday much much better. Sit in right away.Special Features:
- Worth the tripbackagainDined on 7/25/2014We drove in from Peterborough to celebrate a special occasion at Auberge. While living in Toronto, it was the restaurant at which we celebrated life's events because the food has never disappointed, the service is always exceptional, and the ambience is perfect. The menu is varied enough to be interesting and changes often enough to encourage return visits. After all these years, Auberge du Pommier is the best restaurant of its kind.Special Features:I would recommend this to a friend.
- Always excellent!WineNFoodDined on 7/24/2014I have eaten here several times. Consistently outstanding food, helpful sommelier , and attentive service.Special Features:
- Best French ReataurantPig2dineDined on 7/23/2014Words cannot express how much I love this restaurant . It's always one if my favourite all these years . The food , the service , the atmosphere .. Never fails meSpecial Features:I would recommend this to a friend.
- Came here for SummerliciousfoodmcfoodieDined on 7/19/2014I came here for summerlicious because I've heard many great things about this resturant. The food was great, the service was great, and it was well worth what I paid. I would come here again, even without the price fixe menu to see what their normal menu is.Special Features:
- Loved itmac1Dined on 7/19/2014This was probably by far the best experience we've had at a summerlicious restaurant. The service was outstaning. glasses were always full or water, bread always on the table and the staff friendly and attentive. The food was also great.... The filet mignon and Salmon cooked perfectly and it was very tasty.... I would definitely go back and try their full menu.....Special Features:I would recommend this to a friend.
- Excellent food and service!LoveAubergeVIPDined on 7/19/2014We've always enjoyed each meal at Auberge, and this dinner on a busy summerlicious weekend was no exception! The food was delicious, and the service was phenomenal. My son has severe allergies to multiple food, and the waiter/chef accommodated his allergies without problem, and even gave him a special dessert! We will definitely be returning again.Special Features:
- DisappointingWikiwiki59VIPDined on 7/19/2014Portions small, good if your on a diet, nothing very exciting.Way out of town, good for a day trip.Special Features:


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Podiatry School opens
foot center for diabetics
The School of Podiatric Medicine has opened a new Diabetes Center for Excellence at the Health Sciences Center to provide foot and ankle care to the surrounding North Philadelphia community, which has a large African-American and Latino population. According to the American Diabetes Association, African Americans are 1.6 times and Latino Americans 1.5 times more likely than Caucasians to suffer from the disease.
Diabetic patients must be extremely vigilant with any break in the skin, to which the feet are prone, because infection and inflammation can develop and cause significant damage.
"Diabetic infections often become serious in a 24-hour period," said James McGuire, director of the school's department of medicine and the Leonard S. Abrams Center for Advanced Wound Healing. "Unfortunately, by the time most patients see their podiatric physician, they already have a deep ulcer and their foot is at risk for severe infection."
Diabetes is also the most frequent cause of non-traumatic lower limb amputations. And among those living with this disease, African Americans are 1.5 to 2.5 times more likely to have their lower limbs removed.
McGuire and his colleague Larry Newman, medical director of the Foot and Ankle Institute as well as the new Diabetes Center for Excellence, plan to bring healthcare professionals and educators to the center to teach classes on diabetes and other diseases that affect the foot and ankle.
The School of Podiatric Medicine already offers similar outreach at its Eighth and Race streets location for the Asian population in the surrounding neighborhoods. Newman hopes that these programs will reach those who are at greater risk for these diseases and ultimately increase the quality of life and lifespan for those in underserved areas.
"In a big city like Philadelphia, at least 40 percent of the population needs foot and ankle care and only about 10 percent are seeking it," Newman said. "Through education, we hope to reduce these health disparities."
The Diabetes Center for Excellence has specialists that cover every aspect of the lower extremity and provides diagnostic exams and treatments for all types of foot and ankle problems, as well as X-rays and some minor in-office surgeries.
The Diabetes Center for Excellence and the School of Podiatric Medicine's existing facility at Eighth and Race streets fall under the auspices of the school's Foot and Ankle Institute.
- By Andrea Hallowell and Tory Harris


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America's Army: Proving Grounds aiming for this year, seeking beta testers
The America's Army series has served as a competent shooter and military recruitment tool, but like any franchise it needs updating from time to time. The next installment, titled America's Army: Proving Grounds, is due out this year and is currently seeking beta testers.
The beta sign-ups were announced on the game's Facebook site (via Joystiq). The beta site doesn't give details on when the beta will begin or how applicants will be selected, though it did give a head start on its forums implying that it may be first-come, first-served.
You must be logged in to post.


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|Industry Recognition
|Professional Conduct
PHIL SMITH CORPORATE MISSION VISION/STATEMENT After practicing law for almost 20 years, I have decided to create my dream - a law firm that provides... moreView all photos and/or videos
I endorse this lawyer. I had the opportunity of meeting Mr. Smith at a seminar. Mr. Smith has the knowledge, education, and experience in law to... more


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Morton Marcus
Do you open your monthly retirement statement with fear in your heart? Or perhaps you would rather not open it all? On November 18th at 10:00 AM in the Glendale Library Auditorium, Morton Marcus, Economist and Newspaper columnist will talk about the future economic outlook. Where do we go from here? He will speak to Senior Academy members and friends. Come with your questions.


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Author Archives: mikster
Mogilny signs with Devils!
Sportsnet.ca is reporting that Alexander Mogilny, a former Leafs winger, has signed in New Jersey to a 2 year 7 million dollar deal.
Bye bye Alex….
Doesn't this put them over the cap?
Avalanche Sign Six
Colorado Avalanche announced today that the club has agreed to terms with goaltenders David Aebischer, Peter Budaj, Tom Lawson and Vitaly Kolesnik, along with defenseman Brett Clark and forward Paul Healey.
Sullivan and Hamhuis re-sign
Steve Sullivan has signed a 4 year contract to remain in Nashville, gaining security as to where he will be playing for years to come.
Czechs Agree to IIHF
The Czech Republic has agreed to accept the transfer deal, which now leaves the Russians as the only group not wanting to make the agreement.
In other news, Mighty Duck's Stanislav Chistov will be another European player not playing in North America this year as he will stay in Russia.
Another nobody being rumored ?
According to am 640 Mojo Radio, the leafs are pursuing defenceman Scott Lachance. Scott was bought out earlier by the Columbus Blue Jackets, making him an UFA. so ofcourse this means toronto needs the left overs.
Capitals Retain Witt
The Washington Capitals have re-signed: Brendan Witt, Brian Sutherby, Jeff Halpern, Brian Wilsie, Graham Mink, Maxime Ouellet, Steve Eminger, Shaon Morrisson, and Nolan Yonkman.
More Detroit Rumors?
Datsyuk on the block..again?(But not to the Leafs)s
According to http://www.sportsnet.ca/hockey/article.jsp;jsessionid=COGBNFGOBCGH?content=20050815_142736_4940
Stevie Thomas was contacted last week by leafs gm ferguson and is seriously considering capping off his career in a leafs uniform.
Re-signings, Updated
Today's resignings:
Should the format of the schedule be changed?
There should really be a change in the NHL schedule. This season every team has to play every team in their own division like 7 times and the other teams in their conference 4 times, so out of 82 games that is already 68 played by teams in their own conference and that leaves 14 games to play against teams in the opposite conference and there is 15 teams so automatically there will be one team that will not be played against.
Red Wings add Delmore to Defense
Several Red Wings Message Boards and Eklund reports the Red Wings have signed D-Man Andy Delmore over the weekend.
Canadiens resign Koivu
Tsn.ca reports the Habs have resigned Saku Koivu.
Pens Sign LeClair
The Penguins signed LeClair….another move toward the Cup…..
Cechmanek to Stay in Czech Republic (Updated)
As speculated last night, Czech websites of Vsetin and Vary appear to now confirm that Roman Cechmanek will remain in the Czech Republic moving from Extraliga team Vsetin to Karlovy Vary.
Negative Nany — Coaches on the go? Part Two
Excitement has stormed the NHL!
Free agents signings, new rule changes, a salary cap. So many diffrent and new ideas entering this league.
But why focus on the positive when one can just as easily focus on the negative.
That's right, I'm talking about the annual predictions of which NHL coach will lose his job first
Gratton is a Panther
The Florida Panthers continue to play an active role in the free agent free-for-all, this time the Florida club signed veteran forward Chris Gratton.
Sportsnet has also learned Gratton's contract is for one-year, and valued at $900,000.
Viktor Kozlov Signs with Devils
According to NHLPA:
Viktor Kozlov has signed a 1 year $1,748,000 contract with NJ.
Bruins sign Slegr
The Boston Bruins have agreed to terms with defenseman Jiri Slegr on a one-year contract, it was announced Friday by General Manager Mike O'Connell. Slegr was an unrestricted free agent.
Ontario Signings ***UPDATE***
TSN.ca reports that Nik Antropov and Clark Wilme have agreed to their respective one year qualifying offers witht he Toronto Maple Leafs.
Also, the Ottawa Senators keep Jason Spezza for one more year. Re-signed Antoine Vermette, Chris Neil, and Cristoph Schubert to one year deals, and Anton Volchenkov to a two-year deal.
The following HTR members express their opinions on certain issues/topics:
skruinbruin, sethnjdfan, emil1327, dover, TML_Fan_Since_1974, TheHead.
Interesting opinions on record stats, Steve Moore saga, and more.


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"Life is about not waiting for the storm to pass, it's about learning to dance in the rain."
"Never get so busy making a living, that you forget to make a life."
"If you aim at nothing, you'll hit it every time."
These are but a few of the aphorisms printed on wooden plaques that fill the walls at Crawfish Shack Seafood on Buford Highway. Beneath them, on rows of communal wooden benches, sits a steam pot of Atlantans of seemingly every age, every race and every country of origin.
My family and I join the crowd, cracking crab legs and peeling shrimp. The young couple next to us speak Vietnamese and treat their iced raw oysters as a canvas for black pepper, lemon and sriracha sauce. On the other side, three women in matching biker T-shirts dig into overstuffed po-boys. A little girl at the next table – no older than 4, her cornrowed hair a riot of elastics with clanky pink balls – grows bored with her food-rapt parents and turns to observe us. Soon she and I are making surreptitious faces and trying not to giggle.
Everyone loves the good, fresh-tasting, affordable seafood at this restaurant, where the simple messages on the walls echo a friendly spirit of good faith and community. Hieu Pham – a young Atlantan of Vietnamese, Chinese and Cambodian extraction who was born in Grady Memorial Hospital – opened the restaurant about 2 1/2 years ago as what he thought would be a carry-out joint. But those three tables on site filled quickly, so a year ago Pham knocked out a wall and expanded into the next-door space. Now people line up at the counter, order and wander into the dining room to sidle into benches and wait for their food.
The order of the day is Louisiana Cajun-style, through a prism. There may be a little lemongrass in that spicy boil, or a lobster roll on the sandwich list alongside the tilapia po-boy. It's not precisely life on the bayou, but that's what makes this charmer feel so here, so now.
Pham and his restaurant were profiled in a smart article in The New York Times last year as an example of the emerging national trend of Cajun seafood houses run by Vietnamese immigrants. It makes perfect sense when you come here and see Asian customers delicately work their way through a bowl of crawfish, sucking every bit of spicy goodness from the heads and even cracking the claws for the morsels within.
You know what you should do? Just go for it. We order the "shack-tastic" platter for two ($39.99) and get a cracker, wet towel, cups of butter and cocktail sauce and a huge, huge mess of yumminess. First comes a huge bowl of crawfish and then an even more enormous bowl holding snow crab clusters, blue crabs, shrimp, green-lipped mussels, corn and red potatoes in a wondrous, ruddy elixir. I love the way the kitchen splits and decorticates shrimp and boils them to coax that fleece-like softness from them. Also: Big love to the sweet blue crabs, a pleasure to smash and pick through. No, I didn't mind the rubbery frozen mussels, but they seemed like seafood-medley cheap filler. A handful of fresh mussels would have been better and enriched the broth.
You can also order a fried platter, and this kitchen gives you the option of a light corn-flour batter or a crunchy cornmeal batter. We didn't want to commit to a whole fried ocean, but a No. 7 combo ($9.99) gave us two juicy pieces of fresh snapper in a light coating along with four shrimp and two sides. Put it all together, and you have a mountain of food for a family of four.
So how are the sides? About what you'd expect or perhaps hope for. The corn seems pre-frozen, the hush puppies well spiced, and the sweet potato fries crisp and impossible to stop eating. They come with a container of powdered sugar that will end up smeared all over your face and clothing. Well worth it.
If I were a scientist, I might survey the dining population at Crawfish Shack Seafood and notice a correlation between the customers' preference for fried or steamed seafood and their body mass index. Not being a scientist and not espying any mirrors in the room, I dig into my fried soft-shell crab po-boy ($11, half, $13.99, whole). Holy yumola: Crusty Amoroso Bakery bread, bibb lettuce, tomatoes, pickles, remoulade sauce and that juicy crab combine into a dozen happy mouthfuls. The lobster roll ($17.99, whole only) with garlic butter is kind of fun, though made with warm-water lobster tail chopped into bits and in no way any kind of kissing-crustacean cousin to a real Maine lobster roll. If you get it for a kick, go for fried rather than steamed lobster. But, really, you want the shrimp po-boy ($6, half, $8.99, whole) that is burstier, sweeter and more flavorful.
The experience here is pretty basic. If there are fried boudin balls ($5 for five) on the specials list, then you might have a tasty appetizer for the table before the bowls and platters of seafood land. If you want dessert, you can buy a crumbly, shrink-wrapped praline ($2.89) at the counter. If you want an alcoholic beverage, you're fresh out of luck.
And as much as I warm to this restaurant, I don't want to oversell it. Yes, that remoulade on the sandwiches is tasty and, yes, you may see tubs of it roll through the dining room right off the delivery truck. That bright yellow oleaginous dip tastes more of margarine than butter, but that won't bother you.
More to the point, don't go looking for gourmet sea treats at Crawfish Shack Seafood. There's no sushi-grade tuna, swordfish, diver scallops or striped bass whispering a story of high-class shoals.
This is down-and-delicious, head-sucking seafood that's always fresh tasting, sometimes farmed and once in a while previously frozen. So, I do want to sell the eatery just right, because that's what Hieu Pham does. He's a great restaurateur, and I think we're just seeing the beginning of what he can do.CRAWFISH SHACK SEAFOOD 4337 Buford Highway, 404-929-6789 Food: appealing Cajun-style seafood, steamed or fried Service: friendly and prompt Best dishes: Shrimp po-boy, "shacktastic" platters, fried snapper Vegetarian selections: just side dishes and an American cheese po-boy Credit cards: MasterCard, Visa and Discover Hours: 11 a.m.-7 p.m. Mondays-Thursdays, 11 a.m.-9 p.m. Fridays-Saturdays, 12:30-8 p.m. Sundays Children: perfect family joint Parking: in attached lot Reservations: yes Wheelchair access: full Smoking: no Noise level: moderate Patio: a few tables facing the parking lot that could charitably be called a patio Takeout: yes
June 9th, 2011
8:40 am
Sounds great. The kind of place we need more of in Atlanta.
June 9th, 2011
9:25 am
Some of the best po-boys in the city. The shrimp and crawfish po-boys bring me right back to Nawlins.
June 9th, 2011
9:27 am
But personally I would give it 3 stars- when I get a craving for boiled crawfish (which is often), I'll drive pretty far out of my way to the Shack, so at least for me, it "merits a drive if you're looking for this kind of dining".
June 9th, 2011
9:33 am
Having lived in New Orleans for 25 years and being surrounded by places similar to this, but not so eclectic, it was like finding a lost friend when this guy opened up. Not the one I left behind, but happy to find again.
I also came to the conclusion that the bulk of Atlanta restaurant seafood is prepared and served in Asian restaurants. Why are restaurants serving traditional southern seafood rare as black truffles here? Bad shrimp with lobster sauce is available every few hundred yards as is sushi, but this sort of place requires a major drive for most people. The market is here….just look at the massive lines to get into the Marietta Fish Market.
I'd love to have that place in the BP puff piece commercial (Restaurant des Familles in Crown Point, LA) to open up here but I'd even settle for Ralph and Kacoo's to show up in 6 locations. I guess Red Lobster is our lot.
June 9th, 2011
10:03 am
I would love to try the tilapia or grouper po-boys and the sweet potato fries and such, but with my severe allergy to shellfish, I can't take the chance that they fry those items in the same oil they fry the shellfish.
June 9th, 2011
10:06 am
I absolutely love this place. I would have given it three stars, John Kessler. However, what do I know? You're the food critic. I just know I love it and I'm never disappointed.
June 9th, 2011
11:16 am
This review is so annoying. Why can't you just enjoy what they offer?
"More to the point, don't go looking for gourmet sea treats at Crawfish Shack Seafood. There's no sushi-grade tuna, swordfish, diver scallops or striped bass whispering a story of high-class shoals."
They put out a good product. Judge that. If you want to review a place like this, you cannot judge it like it is a fine dining establishment that should be offering a completely different product.
June 9th, 2011
11:30 am
Katherine: The point of a review is not to just "enjoy" what they offer, although he clearly did, it's to tell us (the readers) what to expect.
As I read it, his quote and your last paragraph essentially say the same thing, only he does it in a much more creative way.
John, thanks for the review, looks like I've got another one on the list to visit.
June 9th, 2011
12:12 pm
Agreed — will have to search this out. Looked on the menu, and they had a 1 lb boiled crawfish and 2 sides "deal" that was $7.99. That's pretty good in my book. Did you find the "market price" of the fresh stuff to be decent?
June 9th, 2011
1:43 pm
Word of the day = "decorticated" (sp in OP)
The only time I've been it was a trainwreck b/c they were short staffed and couldn't get food out of the kitchen. Need to try it again.
June 9th, 2011
2:32 pm
Well, i think the bottom line here is where John says: "This is down-and-delicious, head-sucking seafood…" And that it truly is. Had the crawfish po boy last week and it was amazing. It is always good.
June 9th, 2011
2:44 pm
Why would anyone bother with frozen/dead mussels, when they are so easy to get?
June 9th, 2011
4:23 pm
It is a good spot, however, hours are spotty during the week and if they get too busy, they refuse to do take-out orders. I think the publicity they have received is good for business, but they were not ready for the influx in customers and it severly hurts not only their wait time but customer service as well. A nice addtion would be a separate line for Take-Our orders only, this would expidite a lot of the wait time. All in all, food is good and consistant, Po-boys are excellent.
June 9th, 2011
4:33 pm
If you want great fresh crawfish head over to Big Easy Grille every Wednesday on Collier road.
June 9th, 2011
4:33 pm
I ordered a dozen raw oysters on the half shell and got a pearl in one of them my second time at The Crawfish Shack so my visit paid for itself. This place is about as close as you will get to a Cajun Seafood stand outside of Louisiana or Mississippi. It is pretty good for Atlanta. The crawfish were good, I have had and make better myself. The fresh fried jumbo shrimp are real good.
June 9th, 2011
4:45 pm
best cajun food I've had: henry's grill in acworth—way out there but good.
June 9th, 2011
4:51 pm
Crumpy been here?
June 9th, 2011
5:07 pm
"He's a great restaurateur, and I think we're just seeing the beginning of what he can do."
-I have to disagree here. I would say he is a great restaurateur in the fact that he puts out a great product. I eat here all the time because I live right down the road, it is a gem. However, who has hours like this? Also on more than 3 occassions my roommate and I have ordered take out and they don't put the order in until we get there. They always say they forgot but give us sarcastic grins and then call us by name, so obviously they know who we are when we call but don't put our order in anyway causing a 15-20 minute wait. I'm OK with restaurants that don't take phone orders but if you claim you do then this is not a good practice. Food is great, service not so much, the hours…..mind boggling.
June 9th, 2011
5:08 pm
I went to this place when it just opened thinking it was just a seafood market. I got two pounds of shrimp and they sort of looked at me funny like I was not getting what they were going for.
Smart move putting in the extra benches because now the entire parking lot is full for this place 7 days a week.
Great addition to the cultural mecca that is Buford Highway.
June 9th, 2011
5:13 pm
Buford Hwy Eater: Couldn' agree with you more. The take out system is very inconsistent and extremely irritating when you think you have placed an order, then show up to find out that it was never taken… I can appreciate that it is a family fun business, but who closes at 7pm during the week? If you call after 6:45pm, they will not take any orders either….
June 9th, 2011
5:22 pm
Was there Tuesday! Also went closer to when it first opened, about a year and a half ago. I'm glad they've expanded, and my friend from NOLA endorses their cooking methods (boiled crawfish, not steamed!). Another great addition to the foodstravagasmpalooza that is Buford Highway.
June 9th, 2011
5:36 pm
Amorosoa rolls???? In Atlanta (not Philly!!!!) Tell the cheesesteak ("Philly"!)wing places how to order and all of you will double your business…
June 9th, 2011
5:38 pm
Never have logged in, but felt compelled on this one. Love this place. Loved it more before it had a line out of the door; but hey that's what eventually happens with anything good, right? Agree with the sentiments on take-out service too, though. No longer efficient.
June 9th, 2011
5:54 pm
John – Black boudin or white? Also, for those who complain about them not putting the phone-in order in until they arrive, I believe properly cooked seafood requires precise timing. If you are 5 minutes late picking it up, the food goes south quickly.
June 9th, 2011
5:55 pm
I ate lunch here a few months ago with a freind who recommended it, and thought the food was fresh and delicious. It definitely exceeded the expectations I had when I parked in the lot! John's review seems right on the mark based upon my limited experience – and if there is anyone who knows Buford Highway restaurants, it's John!.
June 9th, 2011
6:00 pm
If it's so good then why only 2 stars??
June 9th, 2011
6:08 pm
I enjoy it.
June 9th, 2011
6:22 pm
This place is "worth a drive." Either this rating should be three stars or the rating criteria needs to be tweaked.
June 9th, 2011
6:33 pm
Geez, JK… stop it already!! I spend enough time in Atlanta traffic without you enticing me to travel from Cumming to Buford Hwy… My wife is Cajun so I guess it's better than driving to NOLA… We'll definitely be trying this place in the near future… Hopefully they'll get a liquor license by then… then again there's that DANG drive… "Oh taxi…"
June 9th, 2011
6:45 pm
Found this place almost a year ago and stop by at least once a month. AYCE Crawfish Mondays is my thing, but I have moved around the menu. So glad when they put the refillable tea urns up, the spice was getting to me.
June 9th, 2011
7:29 pm
This place is three stars worthy. Lots of people more than happy to drive out of their way to hit it up. I know I am….and honestly, who really cares that the corn might have been previously frozen? No one goes there for the darn corn…
June 9th, 2011
7:42 pm
I certainly wish I lived closer. The review has convinced me that I would be quite a consistent customer. Maybe if they didn't carry the word "seafood" in their title, less people would be confused.
June 10th, 2011
5:28 am
Sounds great…move to east cobb, the home of big chains but sadly lacking in "mom/pop" restaurants.
June 10th, 2011
7:19 am
I hope they don't use Chinesh Crawfish. It's cheaper and probably what they do, but trust me, you want the American caught.
June 10th, 2011
8:26 am
I LOVE SEAFOOD and live right up the road (Peachtree Corners)…I will be trying this place ASAP!
June 10th, 2011
9:06 am
Dang John, it's only 9:00 am and I'm seriously hungery now and I am allergic to shellfish! Good article as usual.
June 10th, 2011
10:10 am
Thanks for the review John. It's a haul for me from west Forsyth co.but I'll try it when in the neighborhood.
June 10th, 2011
10:39 am
Guess I'm in the minority here in that I think this place is grossly overrated. I've been 3 times and the food has been inconsistent and the service terrible. I've waited 45+ min for an order that they most likely forgot about. The front of house seems to be run by teenagers, who are inexperienced, giggly & inefficient. Once 2 girls were teaching a customer how to eat a crawfish while the line to order stretched out the door! Food was good on 1st visit & has dropped off as they've gained notoriety. Hopefully they'll improve as it looks like they will be getting even busier!
June 10th, 2011
10:53 am
It is pretty good food. If you get something to go, they have messed up the side items 2 out of the 4 times I've been.
Check it there or you maybe disappointed when you get home.
June 10th, 2011
11:08 am
How can anyone enjoy mudpuppies, snow & blue crab, mussels and shrimp without beer?!!!!!
June 10th, 2011
11:12 am
June 10th, 2011
11:30 am
My son and I LOVE this place. It's so damn fabulous it doesn't need a liquor license. You want your seafood with beer? Take it home with you and drink away.
June 10th, 2011
12:32 pm
Why did you use the word "decorticate"? I looked it up and still don't know why you used it in this review. Was it supposed to be your "Andrew Bourdain" reach vocabulary for us food underlings?
However, the food sounds good, and I usually love eating at "shacks"…they are usually not pretentious.
June 10th, 2011
12:33 pm
No, the place is great. They just don't like YOU.
June 10th, 2011
3:25 pm
Please add the restaurant's web site to the facts at the end of each review. Then I can view the menu and bookmark the site as a place to try. Thanks.


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Charitable Giving Expenditures and the Faith Factor
AbstractUsing a permanent income hypothesis approach and an income-giving status interaction effect, a double hurdle model provides evidence of significant differences from the impact of household income and various household characteristics on both a household's likelihood of giving and its level of giving to religion, charity, education, others outside the household, and politics. An analysis of resulting income elasticity estimates revealed that households consider religious giving a necessity good at all levels of income, while other categories of giving are generally found to be luxury goods. Further, those who gave to religion were found to give more to education and charity then those not giving to religion, and higher education households were more likely to give to religion than households with less education. This analysis suggests that there may be more to religious giving behavior than has been assumed in prior studies and underscores the need for further research into the motivation for religious giving. Specifically, these findings point to an enduring, internal motivation for giving rather than an external, "What do I get for what I give," motive.
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Tenure-track faculty position in Ecohydrology
The Department of Biological & Ecological Engineering at Oregon State University invites applications for a tenure track position in the field of Ecohydrology, with an emphasis on plant-water interactions and the biological mediation of hydrological processes. An ideal candidate will be prepared to work across multiple scales, ranging from the scale of individual sites, to plant-water interactions at landscape scales, to regional analyses of biophysics and biogeochemistry, such as the improvement and application of earth system models.
Research in this area will contribute fundamental knowledge on the Earth's "critical zone," the layer that extends from the top of vegetation down into the groundwater, where water, atmosphere, ecosystems, soil, and rock interact. The faculty member is expected to advance a number of related fields through field studies and through numerical and biophysical modeling. Examples of primary topics include biomass production, food security and sustainable agriculture, plant-soil system sustainability, and feedbacks between vegetation and climate change. The successful candidate will be joining a dynamic and collaborative water resources community, which includes recent hires in remote sensing and large-scale climate modeling, as well as a large group of faculty at OSU with research emphasizing the hydrology of rivers, the subsurface, and land surface.
The appointment includes expectations for research and teaching. Courses could include: Ecohydrology at the undergraduate and graduate levels, Undergraduate Ecohydraulic Engineering, in addition to courses on emerging issues.
Candidates must possess a Ph.D. in Civil Engineering, Water Resources Engineering, Agricultural Engineering, Biological Engineering, or related field and have experience in field measurements and numerical modeling of soil, plant, and hydrologic processes. Other required qualifications include: evident commitment to cultural diversity & educational equity; evidence of good judgment and the ability to work independently; commitment to working in multidisciplinary teams; and excellent oral and written communication skills.
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The Ohio State University – Ecological Engineering Program & Aquatic Ecology Laboratory
Description: Drs. Jay F. Martin and Stuart A. Ludsin have 2 years of support for a Post-doctoral Scientist to contribute to an ongoing biophysical modeling project that is focused on Lake Erie and its watershed.
The incumbent will lead a major modeling effort in support of a funded 4-year NSF Combined Human and Natural Systems project that is investigating linkages among climate change, ecology, and human behavior (e.g., farmers, decision-makers) in the largely agricultural Maumee River watershed, which is a primary source of sediments and nutrients to western Lake Erie. The Post-doc's primary responsibilities will be two- fold: 1) predict how climate and watershed land use interact to affect downstream (Lake Erie) ecosystem attributes (e.g., water clarity, harmful algal blooms, fisheries production) by integrating an existing SWAT watershed model that is driven by climate and land use/management with established statistical models from western Lake Erie; and 2) to determine if changes in human behavior across the watershed can offset the expected impacts of climate change on Lake Erie ecosystem services. This latter objective will be achieved by modeling ecosystem scenarios in which a regional climate model is used to drive linked, spatially-explicit models of public policy, farmer behavior, land management change, and the biophysical system. Because the SWAT model has been calibrated and validated, the successful candidate can immediately begin performing management and climate scenarios, as well as publishing results.
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Location: The incumbent would join a dynamic, interactive group of faculty, post-docs, and students at the Aquatic Ecology Laboratory (AEL; www.ael.osu.edu/), which is housed within the Department of Evolution, Ecology, and Organismal Biology (www.eeob.osu.edu/), or the Ecological Engineering Program, which is located within the department of Food, Agricultural & Biological Engineering (www.fabe.osu.edu/fabe/). Office space would be provided on Ohio State's main campus in Columbus.
Qualifications: A successful applicant will be creative, motivated, and capable of working both independently and cooperatively within an interdisciplinary group. Minimum qualifications include a PhD in ecology, engineering, aquatic sciences, biostatistics, or a related field. Strong quantitative and communication skills are required. Ideal candidates will have extensive experience using SWAT models to analyze watershed hydrology and nutrient transport. Additional experience in ecological engineering, aquatic ecology and familiarity with GIS is desired.
How to apply: Electronically submit a cover letter, CV, and names/contact information of three references to Stuart Ludsin at email@example.com and Jay Martin at email@example.com (please put "NSF-CHNS Post- Doc" in the subject line). We have begun reviewing applications and will continue until a suitable candidate is found. An ideal start date would be March 2014. Feel free to direct questions to Drs. Ludsin and Martin.
The USDA-ARS Hydrology and Remote Sensing Lab in Beltsville, Maryland is soliciting applications for a postdoctoral research associate to assist in the watershed scale modeling of wetland functions within the Mid-Atlantic Region. Applicants must have received a doctoral degree in environmental science, geography, environmental engineering, hydrology, or a similar field prior to the desired starting date, or be able to obtain a letter from their graduate department stating that all requirements for a PhD have been fulfilled. A background in watershed hydrology (surface and groundwater), wetland hydrology, Geographic Information Systems (GIS), and mechanistic modeling (e.g., SWAT, APEX, DNDC) and/or groundwater modeling (e.g, MODFLOW), is highly desired. The applicant should have experience in using ArcGIS, and would ideally have experience using SWAT and/or related models and excellent writing skills. Experience with using scripting or coding languages (e.g., MATLAB, Python, C++, FORTRAN) and wetland biogeochemistry is also desirable.
The position is open until filled, but would ideally begin on or before June 1, 2014. The applicant must be currently approved to work in the US. The position will be located in Beltsville, Maryland. Please send questions and application materials, including a cover letter explaining your interest in the position and a current CV, transcripts, and a list of references to Dr. Megan Lang at 10300 Baltimore Avenue; Bldg. 007, Rm. 104 BARC-West; Beltsville, MD 20705 or email@example.com.
Research Associate 5 (Systems Ecology)
Coastal Sustainability Studio, College of Art and Design
Louisiana State University
The Coastal Sustainability Studio is a rapidly growing program where scientists, engineers, and designers come together to intensively study and respond to issues of settlement, coastal restoration, flood protection, and the economy in Coastal Louisiana. CSS was conceived as a design laboratory to develop strategies that reduce risk to social, economic, and natural resources. The results provide a sound basis for major policy decisions for adaptation through more sustainable land-use planning, protection, and education. Primarily made up of faculty, research fellows, and graduate students, the studio is an energetic and growing presence on LSU's Baton Rouge campus.
We are looking for highly motivated people who have some experience in their fields but very much want to engage in a broader multidisciplinary space focused on the issues facing coastal Louisiana.
Work as a Systems Ecologist as part of a joint program between the Department of Oceanography, Coastal Science, and the Coastal Sustainability Studio. Work with professionals from design and engineering fields in projects to restore, reshape, and enhance Coastal Louisiana. Work with graduate students, staff and faculty on studio projects, research and publish on challenges to developing sustainable design of natural and social systems in the Mississippi River Delta. Also participate in research on nutrient biogeochemistry of Mississippi River Delta and its relationship to restoration design features and public education.
Required Qualifications: PhD in Systems Ecology, Coastal Science, Environmental Science, or a related discipline; one year of experience; interest and aptitude in coastal science, restoration, and community development. Additional Qualifications: Two to four years of experience; experience working with different aspects of the environmental and social sciences that lead to leadership in sustainability issues.
An offer of employment is contingent on passing a pre-employment criminal background check. Application deadline is March 24, 2014. Apply online and view a more detailed ad at: www.lsusystemcareers.lsu.edu. Position #037790
Quick link at ad URL: https://lsusystemcareers.lsu.edu/applicants/Central?quickFind=57338
Assistant Professor in the Department of Natural Resources and Environmental Science
University of Nevada Reno
The Department of Natural Resources and Environmental Science at the University of Nevada Reno (www.cabnr.unr.edu/nres) seeks an Ecohydrologist at the Assistant Professor level to conduct research, teach undergraduate and graduate courses, and to provide outreach in Ecohydrology, which involves the interactions and associated feedbacks between ecological systems and the hydrologic cycle. The Department is very interdisciplinary with faculty having expertise and research interests in the areas of hydrology, limnology, plant sciences, forestry, soil science, environmental science, landscape ecology, and wildlife science. The Department maintains a Master's of Science program and offers doctoral degrees through three interdisciplinary programs managed by the University of Nevada, including the Graduate Program of Hydrologic Sciences (www.hydro.unr.edu), a collaborative effort between UNR and the Desert Research Institute that offers excellent opportunities for teaching and research. In addition, the Department has developed and offers the only undergraduate Bachelor of Science degree in Ecohydrology in the nation (www.ag.unr.edu/nres/bs_ecohydrology.aspx). The desired candidate is expected to collaborate broadly across the Department, the College of Agriculture, Biotechnology, and Natural Resources, the University, and Federal, State, and local agencies, and will play a fundamental role in the Ecohydrology undergraduate major.
Successful applicants are expected to:
· establish a nationally-recognized, competitive research program in the broad area of Ecohydrology
· publish in peer-reviewed journals
· obtain extramural grant support
· teach undergraduate and graduate courses in Ecohydrology and introductory hydrology that are required for Departmental and interdisciplinary academic programs
· teach additional courses within their area of specialization
· advise undergraduate and graduate students in the Department and in appropriate interdisciplinary graduate programs; and
· provide outreach research, education, and leadership to academic, State, professional, and public stakeholders
The position is expected to be filled as a 9-month tenure track position at the Assistant Professor level. A start date of August 1, 2014 is desired, but can be negotiated.
Required qualifications: Candidates must have a Ph.D. in hydrology, ecology, or a related field in the natural sciences or engineering, have strong quantitative skills, and a record of scholarly activity in the form of publications and grants in the field of ecohydrology.
Preferred qualifications: Postdoctoral or supervisory experience with students at graduate and undergraduate levels.
To apply: Submit (1) a cover letter of application; (2) a curriculum vitae; (3) a statement of research interests; (4) a statement of teaching interests and philosophy; and (5) contact information for three references electronically at https://www.unrsearch.com/postings/13673.
In their application package candidates should articulate the following qualifications:
· An interest in collaborating broadly across disciplines and University academic units to explore questions relating to Ecohydrology.
· Ability to establish a strong research program that could include experimental, field-based and/or modeling approaches.
· Research and teaching experience related to Ecohydrology.
Applications received by April 9, 2014 will receive full consideration.
The Department of Natural Resources and Environmental Sciences has over 300 undergraduates, 55 graduate students, 19 full-time faculty and an annual average of $3 million in awards from state, regional and national funding competitions. Reno is located on the eastern edge of the Sierra Nevada Mountains near Lake Tahoe and was recently rated one of the best small cities in the US for outdoor recreation and overall quality of life.
The University of Nevada, Reno is committed to Equal Employment Opportunity/Affirmative Action in recruitment of its students and employees and does not discriminate on the basis of race, color, religion, sex, age, creed, national origin, veteran status, physical or mental disability, and sexual orientation. Equal Employment Opportunity/Affirmative Action. Women and underrepresented groups are encouraged to apply.
Assistant Professor in the Department of Environmental Resources Engineering
State University of New York (SUNY)
The State University of New York (SUNY) College of Environmental Science and Forestry (SUNY-ESF) in Syracuse, NY, invites applications for an academic-year, tenure-track position at the rank of Assistant Professor specializing in Ecological Engineering in the Department of Environmental Resources Engineering.
Short Position Description: The Department of Environmental Resources Engineering (ERE) invites applicants with Ecological Engineering expertise and academic training in any related engineering discipline to apply to this tenure-track position at the rank of Assistant Professor. We seek applicants who can develop and support novel research in theory and applications of ecological engineering. Research focus areas may include sustainable ecosystem restoration, modeling of fate and transport phenomena, nutrient cycling, ecosystem services, novel waste management technologies, ecological risk assessment, life cycle analyses, or energy systems. Applicants must be able to teach courses in support of the ABET-accredited undergraduate program in Environmental Resources Engineering. Typical teaching responsibilities include a total of three courses and one seminar annually. Service responsibilities include supporting University, College, Department and the applicant's profession.
Application materials will be reviewed beginning January 15, 2014. This position will remain open until filled with an anticipated start date of August 2014. Applicants must have an undergraduate or graduate degree in engineering. Additional details regarding the position and application process are available at http://www.esf.edu/ere/jobs.htm.
SUNY-ESF is an Equal Opportunity/Affirmative Action Employer
Assistant Professor in Ecological Engineering
University of Arkansas
Position Title: Assistant Professor in Ecological Engineering
Appointment: 9-month appointment, Tenure-track
General Duties and Responsibilities: The assistant professor position is within the Biological and Agricultural Engineering Department, College of Engineering of the University of Arkansas. The successful candidate will have a Ph.D. in Bio-systems, Biological, Environmental, or related engineering discipline and be eligible to obtain a Professional Engineering registration within four years. The candidate should have the ability to teach undergraduate and graduate classes such as sustainable watershed engineering, ecological engineering design; and competency and experience in watershed hydrology and/or water management. The candidate will be expected to develop an extramurally-funded research program with a potential focus in one or more of the areas on (1) modeling hydrologic and ecosystem processes including transport phenomena, nutrient cycling, surface and ground water management, agricultural irrigation, and ecosystem services; (2) investigating and designing systems in urban and rural landscapes, including Low Impact Development design, agricultural Best Management Practices, and stream channel restoration; and (3) water resource management theory, practice and design, including ecological risk assessment, life cycle assessment, habitat management, water process modeling. The candidate will be expected to advise undergraduate and graduate students in their specialty area. The position will compliment rather than duplicate the existing research team within the department and the University of Arkansas. Supervision of graduate students supported through extramural grants is a central responsibility for this position, as well as instruction of courses to be assigned by the Department Head. This person should actively engage faculty from other disciplines. It is expected that the individual selected will aggressively pursue extramural funding for their research and education programs.
Administrative Relationships: The position reports to the Department Head of Biological and Agricultural Engineering at the University of
Arkansas, Fayetteville.
Qualifications: The candidate must have, by date of appointment, a Ph.D. in Biosystems, Biological, Agricultural, Environmental, or closely- related engineering discipline. Experience or knowledge of Arkansas agriculture, water management, and water quality issues is desirable. The candidate will be expected to either hold a professional engineering license or be capable of pursuing one in the state of Arkansas. Demonstrated effective verbal and written communication skills are essential. Evidence of potential to secure competitive extramural funding and supervision of M.S. and Ph.D. students is desired. The successful candidate should have the interest and capability to work both independently and as a multidisciplinary team member.
Agency: Biological &Agricultural Engineering Department, College of Engineering, University of Arkansas.
Facilities: The position will be at the Biological and Agricultural Engineering Department at the University of Arkansas, Fayetteville, AR Applications will be accepted until a suitable candidate is selected. Interested candidates should send a letter of application including a
statement of accomplishments and qualifications, curriculum vitae, transcripts, and the name, complete address, and telephone number of at least three references to:
Ms. Linda Pate, Departmental Administrative Manager
Department of Biological and Agricultural Engineering
203 Engineering Hall, University of Arkansas
Fayetteville, AR 72701
Telephone: 479-575-2351 Fax: 479-575-2846
E-mail: firstname.lastname@example.com
Date Position is Available August 2014.
The University of Arkansas is an Affirmative Action/Equal Opportunity Employer. All applicants are subject to public disclosure under the Arkansas Freedom of Information Act and persons hired must have proof of legal authority to work in the United States. The University of Arkansas is an equal opportunity/affirmative action institution


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|For movement behind the plate, suit up in the Easton Mako Chest Protector. Designed for unrestricted throwing, catching, and blocking, it had to include four-way stretch materials. These materials also deaden shock to protect and drop blocked balls closer to your body. The abdominal wedges expand and contract independently to move with you and provide sufficient padding without bulkiness. Large ventilation holes are included to keep your core cool. This protector is 17". To determine your size, measure from the top of the sternum to the waistline.


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In a statement emailed to constituents on Wednesday, Oct. 3, First District Councilman Jim Kraft announced his intention to put together the working group to decide the future of Patterson Park by the end of the month. Furthermore, the remaining three public meetings to discuss the Recreation and Parks proposal for 96 new parking spaces and a loop road in the park have been cancelled, as the proposal has been put on hold.
"Mayor Stephanie Rawlings-Blake intervened on behalf of the community and ordered the [Department or Recreation and Parks] and the [Health Department] to work with me and the community to create a Patterson Park Master Plan Working Group," Kraft wrote.
Kraft is referring to Rawlings-Blake's statement disseminated on Tuesday, Oct. 2, in which she said that she had ordered Recreation and Parks and the Health Department to partner with the councilman to create the group, which would be charged with "building on the the existing master plan to create comprehensive, community-driven strategies to enhance green space, increase traffic safety, and facilitate improved recreational opportunities in and around Patterson Park."
The mayor's order came the day after the first of the scheduled Patterson Park meetings, in which nearly 500 residents showed up and loudly expressed their disapproval of the plan to add more parking.
"No more cars, no more parking, and no more paving" has been the dominant message coming from the community since the proposal surfaced.
"The message that we conveyed at Monday evening's meeting was heard loudly and clearly," Kraft wrote. "All of the plans of [the Department of Recreation and Parks] and [the Health Department] have been placed on hold. This does not mean that they have been taken off the table. It means that they have been stopped and are not moving forward now."
The next steps, Kraft wrote, are to cancel the remaining public meetings on the parking proposal, since it is now on hold, and put the working group together by the end of the month.
"Third, as a principal partner in the Working Group," Kraft wrote, "I will work with DRP and the HD to make certain that all its plans, proposals and actions are shared with the community. There must never be any question about what the Group is doing and whether it is being done in an open and transparent way. Nor should there be any question as to whether the community has had an opportunity to participate in the development of the Master Plan or whether it is reflective of its desires for the future of the Park."
The plan for 96 parking spots and a loop road had come about in conjunction with a Health Department proposal to relocate the services of the John Booth Senior Center to the park's Casino building, and for plans from the Department of Recreation and Parks to expand the activities of and renovate the Virginia Baker Recreation Center in the park.
by Erik Zygmont


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ROCHESTER, Minn. (KTTC)--Students of the Rochester Symphony Orchestra and Chorale's "Playing with the Pros " preparatory education program performed at Rochester Community and Technical College on Saturday. The students have spent months preparing, auditioning and taking lessons from the RSOC music director to play at the Master Class Performance.
Sophia Beyer has been playing the violin since she was three years old, but said playing solo with the Rochester Symphony Orchestra and Chorale was one of the highlights of her musical career.
"You're playing a story and stories are a big part of life," said Beyer.
The 14 year old from Zumbrota said being one of 15 students selected to take private lessons with RSOC Director, Jere Lantz, has helped her to fine tune her talent.
"He told me not to play like a student but to play a performer because I've got plenty of time to be a student," said Beyer.
Teaching students to solo with an orchestra is what the program set out to achieve.
"We didn't have anything for advancing students and it's a need we saw that really needed to be filled," said Amy Lindstrom, RSOC Education Coordinator.
Students of the program have spent months preparing for their day on stage.
"It's been really fun being able to play with the artists. That was awesome," said Theo Thayid. "It's a great experience."
Student performances will conclude tomorrow at the college.
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I find it hilarious that Tumblr actually thinks they stand a chance against 4chan. That's like throwing a puppy into a den of 12 wolves and thinking it will be alive at the end. 9gag tried the same shit with 4chan and lost, BADLY. Tumblr, I'm telling you this for your own good, STOP. Do NOT try to fight with 4chan. You will lose. You can't beat Anonymous. They even got people to cut themselves and shave their heads for Justin Bieber. You can't win against a website that makes most of the internet jokes, many real-world issues, and not to mention, the a lot of 4chan users are no-lifers with way too much time on their hands and the best hacking skills the world has to offer. If they actually wanted to, they could have shut down Tumblr months ago, and that isn't a joke.
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hi, new tan lines
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putting this here for when i get sads.
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people romanticize growing up in the 90s but we had our struggles
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Hipsterfood highlighted the fragrant fennel in this veganized homage to fettucine alfredo.
Fennel & black pepper cream sauce
- Chop the fennel bulb into a small dice.
- Put a tablespoon of coconut oil into a large sauté pan on high heat. Toss in the fennel and let it sear for a minute, then turn the heat to medium-low. Squeeze in about a tablespoon of the grapefruit and let the fennel brown & cook down for about five minutes, stirring every so often so that it doesn't burn.
- Remove about 1/3 of the cooked fennel and set aside. Pour the coconut milk into the pan with the fennel, stirring to remove any coconut clumps, then also add in 3 teaspoons soy sauce, 1 heaping tablespoon cornmeal, a pinch of fine salt, and about 2 teaspoons of freshly cracked pepper.
- Stir everything together, turn the heat to as low as possible, and let it heat until everything else is ready, stirring occasionally. If it isn't thickening up, add in cornmeal 1 teaspoon at a time until it thickens into a cream sauce.
Lentil "meat"balls
- Cook the lentils until tender, about 10 minutes on medium-high heat.
- Strain and pour into a mixing bowl with the reserved cooked fennel, 2 teaspoons soy sauce, two heaping pinches minced fresh fennel leaves, 5 tablespoons cornmeal, and salt and pepper.
- Using a potato masher, mash everything together until the lentils are broken down and everything is combined. Form them into golf ball-sized pieces. Keep adding in corn meal, one teaspoon at a time, if they're not sticking together.
- Heat a pan with a tablespoon of coconut oil, letting it get very hot. Add in a few meatballs at a time, turning them as they brown on each side. Let them cook until all crispy on the outside.
Cook the linguine until tender, then serve with the sauce and meatballs. Enjoy!
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SUBMISSION: Bottle Caps


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FA new pitch on Remarkables in Queenstown
© RobNZ, Aug 2012
Route: Lovely Gully left hand variation
Climbers: Moi
Camera used: Sony DSC-HX5V


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Instead of cherry tomatoes, you can use larger tomatoes cut into pieces so they cook quickly and release their juices to form the flavorful sauce. Try the dish over pasta or polenta.
Sunset AUGUST 2010
1. Heat oven to 450° with a rack set 5 in. from the heat source. Heat oil in a large ovenproof frying pan over high heat.
2. Sprinkle chicken with salt and pepper. Brown chicken in hot oil on one side, about 4 minutes. Turn chicken over and add chile flakes, garlic, tomatoes, oregano, and olives.
3. Transfer pan to oven and cook until chicken is cooked through, about 20 minutes. Lay cheese over chicken and bake just until melted and browned, 2 minutes.
Note: Nutritional analysis is per serving.
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AMK Travel Duct Tape
AMK Travel Duct Tape
Never go without the universal fix
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2 rolls of duct tape - 2" wide & 50" long
Let's face it, it would be easier to list the few things that duct tape can't do than to list all the things that duct tape can do. In fact many men believe that duct tape is the answer to all their problems. And who are we to argue? These rolls of AMK Travel Duct Tape are 2" wide and provide 50 inches of duct tape. Perfectly sized to tuck into the smallest space in either your carry-on luggage, your checked luggage or your day pack. Sooner or later you'll be happy you've tucked it away because duct tape can repair corners of luggage, backpacks and the worn out toes of shoes or boots. It can be used to hold a bumper or muffler that's trying to fall off a car or to strap luggage to the top of your car. I could go on and on, but I'll end with my favorite: Properly applied duct tape can even silence an annoying travel companion. And that makes a Mini-Roll of AMK Travel Duct Tape worth its weight in gold!
Duct tape... what else really needs to be said? It is the ultimate all in one fix-it kit. Once, on the first day of a three-day rock climb in Yosemite, the front part of the sole of my shoe became detached from the uppers rendering that foot virtually useless for anything related to climbing. Normally this would necessitate a retreat from the climb, or at least a descent to get another pair of shoes, but in this case we were equipped with duct tape and simply wrapped up the toe of the shoe and kept on going. I've used it to temporarily patch Gore-Tex, protect blisters, fix ski poles, and the list goes on. However, I am endlessly buying entire roles of tape, taking what little I need for my travel kit and then promptly misplacing the rest of the role. Somewhere in my home is a warehouse full of 10 percent used rolls of tape. Also, producing a neat small roll of duct tape from a larger roll is an exercise in futility in itself, what with the tape sticking back on itself or the small roll I'm making getting out of balance and ending up looking more like a long silver sausage. I've tried the age old trick of rolling some tape around the shaft of a ski or trekking pole, only to find it permanently fused there a couple of years later when I needed it. Plus, I don't always take poles along with me. The simple answer, let the folks at GearAid go through the trouble of figuring out how to turn big rolls of duct tape into small, packable rolls of duct tape. The mini roll has plenty of tape for most needs encountered on a trip and easily fits into a side pocket or pack lid. Perfection defined?
Sean Bagshaw,
Outdoor Exposure Photography
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So if you are just starting out, swimming for fun or fitness, or training for competition
we have a program for you! Catch the wave with our 7 day free trial!
Sign Up Today!
As we head outside this month, into our beautiful local lakes, we continue our Swimming Saves Lives series with our open water clinics.
This series is geared towards beginning open water swimmers or triathletes. Swimmers must be able to swim 200 yards (8 lengths of the pool) without stopping. Visit our Clinics schedule page for more information.
Not ready for the lakes yet? Don't worry we still have our adult swim lesson programs running at The Federal Way Community Center of Saturday mornings and Fife Swimming Pool on Tuesday nights. Visit our Swim Lesson schedule page for more information.
Remember - your first lesson is always free!
Our next series of ADULT SWIM LESSONS is on the schedule! Sign up quickly as these tend to fill up fast.
FIFE Swimming Pool - Tuesday Nights
Federal Way Community Center - Saturday Mornings
Full class descriptions are located on our Swim Lesson page or go straight to our Swim Lesson Registration page.
Swimming 30 consecutive days can create a new habit, increase fitness levels (efficiency, endurance and speed), and decrease stress and weight.
Quick Link: 30 Day Challenge details.
When you think of adult swimming think BLUE WAVE AQUATICS!
We take on swimming, for adults, from every angle - swim lessons, swim team, open water swimming, triathlon training, and triathlon team consultations.
We believe that every adult should be comfortable in the water whether you are just starting out or have swum since you were a child. Our Coaches are passionate about teaching adults how to swim or improve your skills.
Contact Wendy, Head Coach, to discuss our available programs through BLUE WAVE AQUATICS at email@example.com or 206-793-9391 / 253-517-8941.
Effective October 1st, 2012 Blue Wave Aquatics is now offering a family discount for two family members (spouse, partner, or adult child) living in at the same address. The first family member will pay full rate and the 2nd swimmer will pay 50% of the normal rate.
For more information and how to start saving today visit our Fee Schedule page at http://www.bluewave-aquatics.com/FeeSchedule.aspx.
Do you swim with BWAQ? If so, send your picture and why you swim to