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A Tribal Order: Politics and Law in the Mountains of Yemen
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This study of small, sedentary tribes of farmers and traders in the northern highlands of the Republic of Yemen is based on field research and local documents.
The tribes concerned have their territories in the rugged, mountainous region of Razih, west of the town of Sa'dah, and have existed there for centuries in much the same form.
Middle Eastern tribes are often regarded as disorderly, warlike and inherently opposed to states. The tribes of Razih defy these stereotypes. They have effective modes of governance based on written agreements, and an abiding concern for maintaining law and order, containing and resolving conflicts and minimizing violence. They also have a long history of symbiotic cooperation with states, though they opposed those which flouted their interests or ideals.
This book aims to understand the factors which have shaped and sustained this remarkable tribal politico-legal system by examining it within the context of its geographical and economic environment.
Product code: cmc25794
Price category: £25 to £50
World culture: Middle East
Title: A Tribal Order
Subtitle: Politics and Law in the Mountains of Yemen
Author: Shelagh Weir
Number of pages: 400
Size: 240x171mm
llustrations: 8 colour and 56 b/w
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The Columbus Ice Rink will be closed in July and August for routine maintenance.
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1909 Wynnton Road
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Welcome to "Sue loves NYC" – my blog about Fashion, Lifestyle, Beauty and NYC! I am Susan "Sue" Fengler!
I was born in Heidelberg and graduated from college (University of Mannheim) in July 2011, majoring in German and English. Alongside my studies I worked as a journalist for two local newspapers writing about Basketball and I was a freelance blogger for edelight and styleranking. I blogged about New York for edelight for about two years. Why New York? My dad grew up in the States and so I am visiting my relatives in New Jersey almost every summer and absolutely fell in love with New York City (who doesn't?)! I have been to New York so many times, but am still impressed by the city every time I'm there.
I never managed to create my very own blog in all these years, but now "Sue loves NYC" is born! I will write in English and German and will tell you my opinion on topics in the fields of fashion, lifestyle, beauty and of course, there will also be some blog posts about the Big Apple.
Sue loves… Summer. Fashion. New York City. Basketball. Shopping. Literature. Travelling. Writing. Music. Marc Jacobs. Cupcakes. Vanilla Frosting. Jeans & T-Shirt. One Tree Hill. Sleeping. Apple. Sex and the City. Victoria's Secret. Purple. USA. Build-a-Bear. Blazers. Dallas Mavericks. Fashion Week. Pink. Facebook. Photography. How I Met Your Mother. Bleecker Street. Audrey Hepburn. Tiffany's. Blue Boxes. Gossip Girl. Sunshine. Beach. Flats. Italian Food. Bags. Peace. Cherry Twizzlers. MAC. The Devil wears Prada. Sports. I heart New York. and of course: Jens and my family.
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Fenech, Riegel Named Thor Sr. Group Presidents
January 7, 2010 by RVBusiness · 1 Comment
Ron Fenech, president of Keystone RV Co., Elkhart, Ind., has been appointed Thor Industries Inc. senior group president, with all Thor RV divisions reporting to him, according to a news release.
"Over the past eight years as Keystone president, Ron Fenech has been an important driver of Thor's largest and most profitable company. Thor's other RV companies will now also share in the benefits of his leadership," said Peter B. Orthwein, Thor chairman, president and CEO. "Under Ron's direction, Thor's RV divisions will remain separate and distinct companies in the marketplace, serving their distinct dealer networks."
Fenech will report directly to Orthwein.
Richard "Dicky" Riegel, currently Thor's COO, becomes senior group president, with responsibility for Thor's bus group, Thor investor relations and for developing new business segments related to Thor's existing lines of business.
"One of Thor's biggest opportunities is to utilize its strong cash flow to enter a new, related business segment and Dicky Riegel is the ideal person to head up that effort," Orthwein said. "Dicky has been instrumental in driving substantial growth during his presidency of Airstream and in his role as Thor's COO. With his skills and talents, he will help shape the future of Thor by identifying new businesses for the company."
Andrew Imanse remains group president, Thor Commercial Bus division, and will continue to report to Riegel, who will report to Orthwein.
Bob Martin, currently executive vice president of Keystone RV, has been appointed president of Keystone RV.
"Bob has been an integral part of the Keystone team since our early days, and we have been preparing for this move with Bob for the past three years," Fenech said. "Bob understands what makes Keystone great, and I am excited about Keystone's future under his leadership."
Thor, with headquarters in Jackson Center, Ohio, is the world's largest manufacturer of recreation vehicles and a major builder of commercial buses.
Clark Succeeds Florea as Dutchmen President
April 1, 2009 by RVBusiness · 4 Comments
Thor Industries Inc. announced today (April 1) that Don Clark, formerly vice president of sales for Keystone RV Inc., has been appointed president of Dutchmen Manufacturing Inc., reporting to Ron Fenech, president and CEO of Keystone. Rich Florea, previously president of Dutchmen, resigned to pursue other opportunities and will be a consultant to Thor.
"Dutchmen will remain an independent company and will continue to develop unique Dutchmen-branded products to serve its dealer network, with products manufactured in Dutchmen facilities. This new organizational structure promises to accelerate Dutchmen's opportunity in the marketplace," said Dicky Riegel, Thor COO.
Keystone and Dutchmen are based in Goshen, Ind.
Thor is the world's largest manufacturer of recreation vehicles and a major builder of commercial buses


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GreatSchools Rating
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The Frankfort Christian Academy is an amazing school full of educators that nurture a learning atmosphere that is challenging and innovative. Not only are the graduates prepared for the academic world beyond high school, they are also given the tools to become Christian leaders in their communities. Each student in the school has value and purpose. Teachers see their students through the eyes of Christ, they know that each student has a purpose and a unique calling and every child is encouraged to seek and search the plan God has for their life. I'm proud to say that I am a TFCA parent. I know that my children receive the academic rigor that will allow them to compete for college scholarships, and I know that each of their teachers love and value the contributions my children make to the TFCA family.
TFCA is a fantastic, growing school with a Biblical focus. I have one sone in Kindergarten and another in pre-school. The attention each one of them receives from their teachers is important to me as they begin their journey in education. As they both started school at the beginning of the year it was awesome receiving personal emails from their teachers that included pictures and updates. It helped put my mind at ease knowing they were learning, safe, and having fun! TFCA has a great faculty and administrative team. What really impresses me is their desire to not only be good in the present but their desire to be excellent in the future. There is such great vision at TFCA and I am glad my boys get to be a part of it.
A wonderful school with caring teachers and administrators that not only focus on my child's academic well being, but also his spiritual well being. My child has attended since Kindergarten and is currently in the sixth grade. I can't imagine him attending anywhere else. I have also been blessed to work here for the past three years.
TFCA is an amazing school and I don't want my girls anywhere else. From the cheerful, thorough janitor, to the quirky, smart and caring office staff, every single employee is top notch in every category. Most employees have students enrolled. All of them treat kids and parents like they are part of the family. The teachers are phenomenal. Every one of them is a caring, amazing, genuine person who goes out of their way for each and every one of the students; including advanced reading/math assignments when your student is ahead of the class, making assignments fun in a way unique to each kid's individual personality, and always an open door for parent concerns. The principal is kind, firm, personable and does everything in her power and more to advance the school building, enrollment, education and advancement opportunities for the students--in revolutionary and out of the box ways. The prize money would help the school attain funds needed to make necessary repairs and expand classroom space for the many new students anticipated next year. The positive & family-oriented pulse of TFCA embraces families enrolled there and gives both families and students the very best.
Top notch school. Great principal & administrative leadership and teachers who not only care about the students, but teachers who have a passion for teaching. My daughter enrolled at TFCA in PK4 and is now a sophomore in high school. It's the best decision we ever made. We credit TFCA for building moral character and for providing a challenging academic environment as well. I
TFCA is made up of a truly amazing group of students, teachers, and staff. In the midst of outstanding academics is an atmosphere of love and joy that only exists in the light of Jesus. It has been my honor to work among some of the best teachers I've ever encountered, and a blessing to serve along side incredible parents whose number one priority is to raise up their children in the Lord.
We are very pleased with the progress our children have made at TFCA. The classes have been challenging for the most part and a lot of effort is being made to really Individualize education. Teachers really care about students and reinforce the Christian values we are teaching at home. The school is making a lot of technological improvements and offering some great extra-curricular opportunities for students of all ages.
Great school. OIne teacher gives way too much honework and way too many quizzes / tests thinking that their student only has one class one teacher and can devote 100% of their time to one subject., beyond that the school is very advanced and your student can expect to be working very hard in order to keep up with their class. No a school for average / below average capabilitiy. Very demanding. Lots of homework.
Excellent christian learning environment with caring teachers and administrators.
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1349A US 421 South
Frankfort, KY 40601
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Cape Cod Bound (Hyannis)!
Heading down for a long weekend tomorrow morning. We just moved to Boston so this is our first trip out to Cape Cod. I have been reading a bit on CH and thought I would get a bit more input. We love food made with passion, whether it is a shack on the side of the road or a abuela and her pickup truck or a french bistro, if they really care about the food they make then we usually love it. Oh yeah and cheese, lots of artisan cheese.
So here are the things that I have put in my list so far.
One of the two bakeries by Villette. (How is the bistro side?)
Hangar B for breakfast.
The Brown Bag for cheese.
Ocean House for seafood if I want to spend the money.
Baxters for cheesy fried seafood?
PJ's for lobster roll. (whatever, I like Duff)
Any thing I am specifically missing or anything here to specifically avoid?
Thanks very much!!!
We ate the best clam chowder ever at Spanky's Clam Shack. Oh and fantastic oysters too. Their lobster roll was eh. Alas, they don't open for the season until April.
The Pancake Man had a great breakfast. Real OJ, good pancakes, and great corned beef hash.
Not sure where you're staying. I live on the Outer Cape. If you come in the high season, be sure to stop in Eastham for a lobster roll at the Friendly Fisherman. When we eat out in the off- season we like the Impudent Oyster in Chatham, the Beacon Room (dinner) and Land Ho (lunch) in Orleans. Land Ho has consistently great, classic fish & chips, fried clams & oysters. The menus at the other 2 are more creative and never disappoint.
Welcome to Massachusetts!
re: nlgardener
a few places mentioned are closed..Hangar B opens the 28th. Definitely PB Boulangerie.....Ocean House, Fin to name a few...
re: phelana
If you have a hankering for some of the best French pastries you will ever eat anywhere, and find youself in Falmouth, stop in at Maison Vilette. Unlike PB Boulangerie in Welfleet, it's open year-round.
re: CapeCodGuy
Curious CapeCodGuy as you are my goto for food info here on cape cod--no mention of Pain D'Avlgnon any more in Hyannis?
anything you like now here on Mid cape?
re: chauncy19
Hi Chauncy, it wouldn't be fair to comment as I haven't dined there since their head chef, Toby Hill, left for Lyric in Yarmouthport. (There's a short discussion on this board regarding a recent visit if you're interested.) Sadly, there's little new to report for the mid-Cape. I did hear that the owners who did the incredible basement to roof renovation on the old Asa Bearse House, fired their chef and replaced him with the ower of E Dolce who is a bonafied Italian who can cook real Italian food. Hopefully, Main Street will finally have food half as good as the excellent and authetic Osteria la Civetta in Falmouth . I have high hopes that the food will finally match the high quality of the rehab. I heard he ordered a custom oven to be shipped from Italy. This will be the fourth such oven for Main St., but the first and only to be installed outside! How fun is THAT!!
re: CapeCodGuy
Well I don't get out much but have been to Pain D'Avignon once since Chef Toby left. must of been last summer's end.
don't remember what we had but do remember it was good. Bistrot de Soleil I have been to twice this winter and thought the food was great. Have done the prix fixe and thought it was quite the bargain. anyway the ocean house is best so far for me for dinner. unfortunately Falmouth seems too far away ...
Hanger B is closed right now. If you are coming to Chatham, I'd recommend the Impudent Oyster for lunch or dinner or Del Mar for dinner.
My husband and I are coming from Western MA and will be at the Ocean House on Sat. It's kind of a tradition to dine at the bar with our favorite bartender, Jaime, on "Opening Weekend". Imagine our surprise when we headed there last weekend only to find out they pushed their opening back a week due to a delay in the renovations. There's worst things to do than spend two weekends in a row on the Cape, so we really didn't mind. With the OH closed last Sat., we opted for our 2nd favorite and had a delicious dinner at the Impudent Oyster, so I second that recommendation. I've never been disappointed.
The Keltic Kitchen or Red Cottage are both great for breakfast. For fine dining, the Red Pheasant or Impudent Oyster as mentioned. If you like clam chowder, Captain Parkers seems to be the favorite in my family. If you go back during the season you may want to try Arnolds up in Eastham for a whole lobster or their clams or mussels. Also in season we like to go to Sesuit Harbor Cafe (go in good weather, it's very informal outside dining) their specialities are lobster roll and lobster bisque. Enjoy your weekend.
re: chauncy19
I have not been to Cafe Boulangerie (Pain D'Avignon) since Chef Toby left. I like the vibe and the bread. I liked the owners at Bistrot de Soleil but was confused with the Italian menu offerings in a French menu and was not wowed.
Not a fan of Red Cottage at all and Keltic is fine but the real WOW of Cape Cod's breakfast brunch scene is hands down I say it again, Hangar B, opening this Thur. for the season.
Most places mentioned are summer spots...
I adore Pizza Barbone in every possible way: setting, staff, menu, bathrooms, taste, smell...location is rather fun now too..Hyannis's Main Street is happening..
re: phelana
I shared your confusion on the French v. Italian thing on Bistrot du Soleil's menu until I ate there and found both cuisines well executed. And it's not nearly as incongruous as the Italian/Brazian combo at Prava. We also had somewhat befuddling and uneven service there, however . Also agree 100% on your b'fast comments. Hangar B stands alone. I never understood the love for the Red Cottage.
I know I may be beating my own drum here on my overall unhappiness with Barbone, and many here seem to be okay with paying over $40 per head for a glass of wine, pizza and a small salad, tax & tip. If I'm going to spend that I'd rather spend just a little more and eat at a beautiful spot, off a full menu, and complete bar. It's fine for a year round alternative for the ''same old'' but I'd never recommend it to first time visitor to Cape Cod.
And to Chauncy, I know what you mean, Falmouth seems soooooo far away. Nice to hear about Pain D'avignon. I need to get back there. We enjoyed it very much the last time.
Most recs here are excellent, but I would personally avoid Captain Parker's. They have won some awards for their chowder but i find it overly thickened with a heavy hand of flour. And the rest of the food is just average or worse. Baxters is overpriced, average fried local seafood, but you can't beat the harborfront location. My favorite mid-Cape shack (other than Sesuit Cafe as mentioned) is Marathon in W. Dennis. Ocean House is among the best the Cape can offer in both quality and oceanfront setting, and their prix dix menu one of the best values anywhere. Pizza Barbone is excellent, albeit quite pricey. And I would never recommend pizza to a first time visitor to Cape Cod. With all the excellent local seafood available with so many different preparations, why go for pizza? If you stick to the northside, generally, you'll see some of the nicest villages anyway. If it's just a long weekend, I'd skip Hyannis completely (depends on where you're staying obviously) and hop on 6A off exit 2 and take 6A all the way to Orleans, doubling back on 28 to see Chatham, a remarkably pretty village with some notable food to had at The Impudent Oyster. Or go to the Squire for casual pubgrub and fried seafood. Enjoy, and be sure to report back!
What a thread! Firstly, thank you everyone for the awesome response. We had an awesome time, despite we were all recovering from colds. We also had great food, which honestly I didn't expect. Here is the report.
Lunch at PB's. Croque monsieurs, my first one and definitely the best one I have ever had, frankly if they get better I won't be able to handle it. Cheesy, hammy, a bechamel with rosemary in the middle or something runny and amazing like that. Holy crap I ate the whole thing and then a delicious chocolate eclair.
Dinner at Pizzeria Barbone. I didn't think we find food as good as lunch, but damn we came close here. Suveed and broiled wings with an amazing garlic cream sauce. That sauce was so good I would put it in cheerios, we wiped out every last drop with the homemade foccacio, which good, but denser than I am used to for foccacio.
Then we had the special porchetta which was nice, it was also my first porchetta, but I wanted something a little more out of it. If it is just meat wrapped meat and that is it, then it was great for what it is.
We also had the Potato Pizza with bacon and scallions. It was unusual and delicious. We thought the crust was great and the flavors worked perfectly. I suppose it is like a loaded baked potato pizza.
Lastly, we had carrot cake, which my wife loved. I had the ice cream sandwich. The cookies were very hard and I thought too thick. The vanilla ice cream was amazing, clearly homemade and rich and delicious.
Service was great. I was also lucky to talk to the head chef/owner I think. He was amazingly friendly, we got on topic about food and suvee's and he took me into the kitchen and showed me all the porchetta's in his suvee. We talked about the awesomeness of the skin which he left on the pork belly.
Excellent meal.
Horrific breakfast at the Tidewater Inn's Helen's diner, but we were staying there so we tried it. Avoid at all costs.
Impudent Oyster. This was a little fancy and a lot blue haired, but certainly worth the visit. Wife had a delicious tomato bisque and I had the chowda. I will not profess to know a lot about NE chowda, but I can say that this was the best one I have had to date. It had a nice, almost gritty, texture, like they used ground up potatoes to thicken it, it was perfectly seasoned and lots of clams.
Wife had the meatloaf, she seemed happy. I hate meatloaf so I didn't even try it. Her mashed potatoes were excellent though. I had the scallop sandwich. The bread rocked and the scallops were cooked perfectly, but (and yes this was my fault for not reading completely) it was drenched in a very strong tartar sauce which for me way over powered the scallops. I would have preferred a light aioli or something.
Service ok. Not great, we waited a while for attention, but overall we were very happy with our meals and that doesn't happen a lot.
I had my heart set on PB's for dinner, but devastatingly I could not get us in. Booked solid. So we went for fried! Sesuit was closed, so Marathon in West Dennis. It took us a while to find it as my GPS got lost. I had the giant fried combo plate. My wife had the souvlaki. The food was disgustingly delicious. No point into really going into it other than saying we enjoyed it. The owner and her husband were amazing! They made it such an incredible meal and were so hospitable (I will certainly give my 1 year old daughter credit for engaging with her adorabilitiy...). I think that a plate of fried deliciousness at Marathon is a must once every year or two.
We found a cute little shack on the side of the road along 6A (somewhere in the NW Cape, we were meandering back) that made good coffees and pastries. I have no idea what it was called though.
As our less adorable baby woke from her nap she desperately wanted out of her carseat and the first place we saw was Marshland Seafood and Sundaes (or something like that) in Plymouth along 3A heading north. I expected the worst, but it was decent. Staff was very nice. I had a lobster bisque which as sour and too flour-y. Not good at all, but my wife's French onion soup was delicious. Fried haddock sandwich was good, my patty melt was cooked a perfect medium rare and very good on their home made sourdough. So we got lucky on that last one.
Thanks again everyone for the great recs. We look forward to exploring the Cape a lot more and, oh, yeah: Hangar B!!!
re: sekelmaan
What a great report! Thanks for posting. Sounds like you had a great trip and experienced a nice cross section of what the Cape offers. (Plus you left out just enough options to ensure a return trip!)
The old Greek couple, Teddy and Peggy, have owned Marathon for decades. Their welcoming smile and genuine hospitality haven't changed since we've been eating there for well over 3 decades. And the unique crunchy decadence they impart on their fresher than fresh seafood is one of a kind. The place is nothing to look at but one of my favorites.
Your yummy description of Barbone's wings, may warrant a return visit for me, although that porchetta, one of my favorite street foods in Rome, doesn't sound appealing. Usually made from slow roasting a whole pig loaded with spice and herbs, I'm surprised at the choice of using a sous vide style of preparation. I suppose it's because it may be the only way to render the fat out of the pork belly he uses. I would expect he could get a nice crisp cracklin by finishing it off in that super hot oven of his? The meat should also be fork tender.
Thanks again for reporting back!
re: CapeCodGuy
I was at Marathon the first week in March and had fried oysters. On the plus side, I was able to get lemon to squeeze on the oysters. On the negative side, there was only one other customer at the time, and the need to drain some of the oil from the fried food seems to have eluded them. I may try them again closer to the season.
re: CapeCodGuy
His version was a loin wrapped in belly. The belly was better than the loin and I think saved by the fat in it. The loin was a little drier. He did throw it in the oven and it was very crispy and the best part but maybe doing it that way overcooks the loin just a bit.
re: sekelmaan
I figured as that is the standard 'home version' of the dish. The challenge to this version is getting the heavy layer of belly fat to render into the loin, thus imparting all that yummy pork fat flavor, but still keeping the loin most and not overcooked. I've tried this myself and failed. I've also yet to see anyone else accomplish this successfully. If you're ever in Rome, be sure to hit up one of the street carts slicing up an incredibly moist and flavorable roasted pig into dlices of bead. Yumm!mmmmm!
re: sekelmaan
Thanks for the great report! Our visit to the Cape was a quick one, arriving just before noon on Sat. and leaving around 10am on Sunday, but we were able to enjoy some good food while we were there. My husband had heard T. Murphy's in the Mall had lamb burgers. I LOVE lamb burgers so we opted to give it a try for lunch on Sat. I was disappointed when I read that lamb burgers were a combination of ground lamb, spinach, feta and olives. As much as I LOVE lamb burgers, I despise olives. I just can't get past it and knew there was little chance of having them mix me up one burger without the olives in it. So, I went with the basic burger which was very good. It had a nice char-broiled taste, cooked the way I like it, but not as juicy as I would have liked. I'm sure that was probably due to a leaner cut of beef. My husband had the corned beef and cabbage and liked it. It wasn't as good as the corned beef and cabbage we had at J. R. Brody's in Falmouth on St. Patty's day, but he said he would order it again. We sat at the bar and, Trisha, the bartender took very good care of us. She was pleasant, efficient and welcoming to everyone who came through the door. I did speak to the manager, Andrew, and asked if I called ahead, would they be able to make me a lamb burger without the olives mixed in. He said he was sure they could do that. Next time!
We had dinner at the Ocean House (the main reason for the trip) on Sat. night. The renovations included new lighting and a new paint job with everything being black and white. It gives the place a updated, clean look. The first thing we noticed though was the bar was a little tacky. We asked Jamie, the bartender, how long ago had it been painted. It was going on day six and he said there was a problem with the paint they used and the "curing" process. Hopefully time will rectify that. I started with the wedge salad, which was excellent. Who knew iceberg lettuce could be so good. They garnish it with crispy friend onions which have a spicy dusting on them. I liked the combination of the cool salad and dressing with the heat of the onions. I had the lamb chop special with a walnut brown butter sauce served on a bed of beet gnocchi accompanied by broccoli rabe. It was delicious and cooked to perfection. My husband didn't make out as well. He ordered the flat iron steak medium-well (I know, but that's how he likes it). When it came out it looked like a shriveled up piece of meat with no sauce or even garnish. Jamie recognized it was lacking something and brought out some demi to add to it. When he cut into it, it was medium-rare. Again, Jamie was on top of it, saw it wasn't cooked as ordered and brought back in for more fire. The second time it came out, it was medium. Still too rare for my husband, but rather than sending it back again, he ate around the edges and saved the rest for our canine companions. I do understand chefs not wanting to cook a good steak medium well or well done, but if that is what the customer wants/likes and he is paying the bill, it should be cooked as ordered. As you can probably tell, my husband is not a foodie. He likes things plain as can be, so he doesn't love the OH menu as much as I do. We do so love the view though and that alone will keep us coming back!
re: Maibock
Sorry to hear of hubby's disappointment in his meal, but I will say it's difficult to cook a steak that needs to be cut on the bias (flat iron, london broil, hangar, etc) vs. one that is served as a whole filet like NY Strip or Tenderloin to a medium well temperature. Honestly, it may be just roo tough to even chew so the chef may have tried to compensate by undercooking it. Your server probably should have pointed that out.
Next time you're in the mood for an excellent lamb burger, go to Lyric in Yarmouthport. Beautiful room, top flight service and usually yummy food. I say usually as my last visit, portions were a bit off, but it's worth adding to your list.
re: CapeCodGuy
I've been wanting to try Lyric and will put it on our list for our next visit, especially now that I know they have lamb burgers!
Strangely enough, the flat iron steak at the OH was not sliced. I thought it would have been. He is trying to "like" lesser cooked meats because this happens so often. I've suggested he not order steak when we are dining out and just cook it the way he likes it at home. He keeps trying though.
re: Maibock
Can never hate a guy for trying!
Brief report on our weekend on the cape.
Drove down early Friday afternoon, no traffic, thanks to the chill in the air and the rain (that had stopped prior to us hitting the road). Lunch on the way down was at Sesuit Harbor Cafe, reviews in their thread.
Dinner on Friday was at the Tavern at the Chatham Bars Inn (where we were staying -- punching way above our weights this weekend!). Food and service were very good, although the waitress missed our order for a flatbread -- we figured that out when our entrees (salmon, scallops) came out and we hadn't seen the flatbread. Replaced it with a dessert instead. Waitress was very apologetic. Definitely think we got our money's worth.
Both breakfasts were at Hanger B, our first ever visits to Chatham Airport, and we loved loved loved the place. There is a significant NCS factor @ CQX (noisy child syndrome at the airport) but the food and service more than made up for it.
Both lunches were lobster rolls from the Chatham Pier Fish Market, and they were excellent (although I prefer no celery). Took them back to our room to eat, this is why: http://i.imgur.com/VaDpRgz.jpg
(the view from our patio)
Dinner on Saturday was at the bar at Ocean House -- for some reason we didn't know they took reservations (that reason being I have been programmed to only look on Open Table and they are not on it). Got there around 8, they told us "2 hours for the bar area, dining room is sold out", but we got 2 spots at the bar itself around 9, and Jamie (the bartender) took very good care of us. They have a 3 courses for $30 deal going on for another week or so which was an amazing value. About half the menu is available that way. Jamie confirmed the portions are a bit smaller than the normal ones, but they were plenty big enough for us and our larger than average appetites.
re: CapeCodGuy
Glad to help out. I relied heavily on your information here to narrow things down, really appreciate your hard work.
re: sekelmaan
Hangar B is now open 7 days a week!


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Life of Pi (original 2001; edition 2003)
by Yann Martel
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Life of Pi by Yann Martel (2001)
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Wow, this book was so amazing. It really did make me believe (more) in God. It was eloquently written, and somehow kept interesting with the setting only being a man and a tiger on a boat in the middle of an ocean for the majority of the book. If you have any doubts about reading this book, erase them now! Unless you're really queasy about animal slaughtering. He kind of does that a lot.
'A vida de Pi' conta a história de Pi Patel, um menino indiano, meio cristão, meio muçulmano e meio hindu que se vê obrigado a embarcar em um navio rumo ao Canadá, depois que seu pai, dono de um pequeno zoológico, se irrita com as políticas vigentes em seu país. Um trágico naufrágio deixa o menino à deriva em um bote, na companhia apenas de um tigre, um orangotango, uma zebra e uma hiena. Durante mais de duzentos dias, Pi terá que aprender a lidar com um predador, enquanto sobrevive às geladas águas do oceano Pacífico.
The ending of this story is left ambiguous as to what really happened, which adds another layer. The action in the story was kept going really well for the setting - a lifeboat in the middle of the ocean.
When they say this book is hard to stop reading, even when its over, they are right! There are portions when the tension is so high I had to consciously stop myself from racing through to the conclusion, yet I simultaneously didn't want the book to end and wanted to savor every beautiful passage. This book deserves the praise it receives. This book sticks with you, and it changes you.
Tags: Contemporary Fiction, Animals, Floating
Summary: A real story that deals with the struggle of deciding a religious faith and how it will play a role with your family. While a sinking of a cargo ship leaves a tiger with Pi who must make cling to in order to make it.
Personal Reaction: I first thought maybe I should watch the 2013 release of Martel's novel to get a better idea of what I was really getting myself into.
Extension Ideas: I always have better luck watching a movie about a book first then reading it later.
The story is engaging and the characters attractively zany. Piscine Molitor Patel (named after a family friend's favourite French swimming pool) grows up in Pondicherry, a French-speaking part of India, where his father runs the local zoo. Pi, Hindu-born, has a talent for faith and sees nothing wrong with being converted both to Islam and to Christianity. Pi and his brother understand animals intimately, but their father impresses on them the dangers of anthropomorphism: invade an animal's territory, and you will quickly find that nearly every creature is dangerous
Granted, it may not qualify as ''a story that will make you believe in God,'' as one character describes it. But it could renew your faith in the ability of novelists to invest even the most outrageous scenario with plausible life -- although sticklers for literal realism, poor souls, will find much to carp at.
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Life of Pi is the adult book selection for 2004. Life of Pi is a daring, redemptive tale of adventure and survival where the most unusual Pi manages to survive on a lifeboat with a 450-pound Bengal Tiger named Richard Parker.
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Map It
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Monday July 13, 2009
For Immeidate release:Louisvillel Metro CouncilContact: Stephen Haag 574-1204/645-1752 Tony Hyatt 574-4137/526-3622Councilman Kevin Kramer (District 11) and Council President David Tandy (District 4) have filed a resolution requesting the mayor appoint a delegation of Metro citizens to serve on the bi-state authority for the purpose of financing, constructing and operating the proposed Ohio River Bridges Project.
"This resolution follows critical bi-partisan action taken to pass HB 3 during last month's special session of the Kentucky General Assembly. This resolution ensures the people of Louisville and their representatives a seat at the table as the long awaited Ohio River Bridges project moves forward" – Metro Councilman Kevin Kramer
"This starts us down the path of competition for a project that has become vital to Louisville and all of Kentucky. It is crucial to improvement of the flow of traffic along the 1-65 corridor between the two states." – Metro Council President David Tandy
The resolution will be given its first reading during the Thursday, July 16, 2009 meeting of the Louisville Metro Council and is expected to be sent to the Council's Transportation and Public Works Committee for discussion. The resolution calls for the Mayor and the Governor to appoint a negotiating team to reach an agreement with Indiana representatives for a bi-state public authority to agree to financing and construction of the Ohio River Bridges Project.
The negotiated agreement would establish the bi-state authority. Kentucky would have seven members on the bi-state authority - four appointed by the mayor with Metro Council approval and three appointed by the governor with Kentucky Senate consent. The resolution sets the terms of the mayor's appointments to four years and requests that one of the appointments be a council member.
Sponsors:Kevin Kramer (R) 11David Tandy (D) 4


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Cities should think twice before imposing rental restrictions
As of this week, property owners in some parts of West St. Paul will not have the option to rent out their homes. Under a new ordinance that went into effect Jan. 1, the city is limiting rentals to prevent an increase in the number of run-down, poorly maintained properties.
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Freshers week is a feast of firsts and one off happenings. You'll only leave home for the first time once. You'll only ...
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Fun Facts
- 1. Ferdinand Porsche founded the snappily titled "Dr. Ing. h. c. F. Porsche GmbH" in 1931.
- 2. At first the company didn't build their own cars, but offered consultation to other manufacturers. One of their first assignments was to create a 'car for the people' for Volkswagen, which eventually became the Beetle. Which, in turn, eventually became Herbie: the Love Bug and sadly brought about the downfall of Lindsay Lohan, in my personal opinion.
- 3. Ferdinand's son Ferry is credited with creating the first actual Porsche, a prototype that eventually became the 356 in 1947. Legend has it that he built the car as he was dissatisfied with all the other vehicles available at the time. Now if we all did that we'd be in a sorry state, wouldn't we?
- 4. Porsche's black horse company logo is based on the coat of arms of Free People's State of Württemberg, which I'd like to think was twinned with the town of West Wittering. I can just picture it on the sign. Lovely.
- 5. Porsche manufactures 16 versions of its iconic 911, including the 911 GT3 which has an impressive 435 horsepower and, according to Kenny at the dry cleaners, takes corners like a kitten on an ice-rink.
- 6. The most popular Porsche colours are black, white and red, but you can get your Porsche in any colour you wish. Even cream. Or orange.
- 7. With over 28,000 victories in international car races including 16 24 Hours of Le Mans wins, Porsche is the most successful brand in motorsports. Until I launch my own car racing brand 'Autoerotique' – just you wait, we'll see who's smiling then.
- 8. Porsche also manufacture a range of tractors which include the Porsche Super and Porsche Master. But look, let me tell you, it doesn't matter what badge you've got on there, if you've got a tractor then you're still a farmer. Deal with it.
- 9. Max Hoffman was the first man to import and sell Porsches in America. He had the famous architect Frank Lloyd Wright design his Manhattan showroom, which is probably now a branch of Chicken Cottage or something.
- 10. A Porsche 928 features in the 1983 Tom Cruise film Risky Business. Though my friend Simon told me that Tom never actually drove or touched the car thanks to 'movie magic'. That's Simon with the centre-parting. That's right, 'Simon the Liar'.


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Mixing, Part II: Drums
Drums are split into five subgroups: kick, snare, toms, cymbals, and hi-hat. Each one has a distinct application of compression, EQ and limiting plugins. Even though the same two plugins are used several times across the instruments, each time they have a slightly different purpose.
All of the plug-in screenshots used are from the project file for "Traps", the opening track of my debut album. I used these settings (or slight variations thereof) for the entire album.
Since I know that many people do not use the same DAW software that I do (Logic), I will attempt to focus on the concepts and settings that are universal to effects plug-ins like compression and EQ, rather than specific features of Logic (though at points this will be unavoidable). This should allow you to use this information not only in Logic but also in other DAWs that implement these realtively universal plugins.
Here's an overview of the series of plugins (or "signal chain") used for the kick:
This is a screenshot from Logic. The plugins are highlighted in blue near the top (the one in grey, "RBass", is one that I tried but ended up disabling for the final mix). At the bottom in the "I/O" section is the software instrument in blue (Groove Agent) and the output in grey (Bus 26). It just so happens that I don't do anything in the bus for the kick, so in this case this is equivalent to sending the kick to the main output ("Out 1-2"). We'll see buses heavily utilized for other parts of the kit.
Groove Agent is the least portable part of this channel strip, so I'm not going to go very in-depth on how I used it, but I do want to make one important note. Groove Agent (and likely other drum samplers as well) has a "Ambience" feature that allows you to, in essence, apply some "room reverb" to the drum sound before sending it through the signal chain. Though I don't modify a lot of the settings in Groove Agent itself, this one I pay close attention to. Sometimes its "natural reverb" can be an awesome addition; at other times, however, it's best to leave it out due to a large amount of compression or other processing in the signal chain. I used about 1/4 strength ambience for the kick to strengthen the high-end "snap" without compromising the deepness of the sound.
Now for the plugins:
- EQ (pre-compression)
Pre-compression EQ has a very specific purpose: to accentuate the frequency bands that should be preserved when "smashing" the sound with compression. Often, the adjustments made here can be relatively minor. For the kick, I boost the important frequencies slightly (100 for the "thump", 3k for the "snap") and cut out what's unnecessary. 32Hz and below is very rarely useful, but since it is such a low frequency, it sucks a lot of energy in the mix, and, thus, should be cut out before compression is applied so that it doesn't dampen the amount of volume that the rest of the frequencies have access to.
- Compressor
The main things I want to highlight in the Compressor are the attack and release. One of the essential elements of the kick is the "snap"—or "transient"—when the drumhead is hit. By increasing the attack, we allow the transient to be louder without bringing up the volume of the whole sound. I set the ratio at a medium-high level, so that the compressor works hard when it is applied. However, I've kept a high release value and threshold so that compression is not applied to the decay of the kick sound. This emphasizes the transient, which is what we want from the kick drum in a busy rock mix.
- Limiter
The compressor boosts the kick volume a great deal—so much that it would clip in the mix. Decreasing the volume technically fixed the issue, but took away from the strength of the kick sound. As a result, I kept the compressor output high, but applied a limiter to "smooth out" the hits and keep them from clipping so harshly.
- EQ (post-compression)
At this point, I de-emphasize frequencies that aren't essential to the kick sound and give a slight boost to the kick high-end. I do this with two copies of the same EQ plug-in in sequence, but it would be easy to merge them into one. Note how I'm cutting frequencies far more than I'm boosting them. That's on purpose, and leads to an important EQ point:
Always cut unimportant frequencies before you boost important ones, especially after you've done a lot of compression and/or processing.
When you boost, you run the risk of trying to push the volume above the volume limits of the track, leading to clipping. When you cut, you don't have this issue, and if the track ends up sounding quiet, you can just increase the volume. Since EQ boosts also boost the volume, plugin presets tend to boost—a lot. This can make the plugin sound more loud and energetic when the user (or a potential customer) is flipping through them, but when you are mixing a full song, boosting before cutting can cause some serious mixing issues.
You have been warned…
There are actually multiple snare tracks in Traps—in addition to my regular snare setting, I added a "roomy snare" for the first verse so that it would have more "body" in the mix when the instrumentation was more sparse. The main way I did this was simply by increasing the "Ambience" setting in the Groove Agent plugin. The "Ambience" setting for the regular snare drum is at 0; in the busy parts of the mix, the extra "body" given by the Ambience feature just comes out muddy.
At points in "Traps", especially in the last chorus, there's two snare hits at the same time. I noticed that when I did the double hit on one instrument track, the snare sounds cancelled each other out. This is due to an effect called "phase cancellation", and, without going into detail (you can easily find explanations via Google if you're curious), can easily be solved by a function called phase inversion.
I used phase inversion by splitting the double-hit snare notes into two separate tracks. On one track, I apply the "Gain" plugin, which is simply the Logic utility plugin that includes a "Invert Phase" toggle button. I then merged the tracks by sending them both into the same bus for processing.
I also applied EQ to each track before sending. Again, this is a special-purpose EQ that compensates for the fact that there's a little too much around 16.5 kHz in each drum sample, leading to a nasty clipping sound when you have two drum hit samples play at (or near) the same time.
Once the two snare samples are sent to the same bus, they both go through the same signal chain:
- Multiband compressor
Whereas a compressor brings down the volume of the entire track when it exceeds the threshold volume, a multiband compressor brings down the volume a a frequency band in a track when that band exceeds the threshold volume. This makes a multiband compressor incredibly useful for instruments that have several important frequency bands that have to be fine-tuned—like the snare. The snare not only has a low-frequency "thump" near 200 Hz, but it also has a "snap" around 1k-1.5k, a "rattle" (the good kind) in the 4k-6k range, and "air" in the 8k-20k range. The multiband compressor allows us to maximize the volume of these different frequencies without them "stepping on" each other.
To be honest, I did a lot of the multiband compressor setup by ear and trial-and-error—I pulled up a good rock track that had some snare playing on its own (The Wedding's song "Renew", if you were curious), and adjusted the threshold on each band until I could get the sound I wanted.
- Reverb (Space Designer)
Not all reverb plugins are made equal. Some plugins fully generate all aspects of the reverb. These plugins are pretty standard, but they give you a pretty artificial-sounding reverb sound. Other plugins use an "impulse sample"—a recorded snap or other quick sound in a room—and then extrapolate the reverberations and decay of that sound file onto the track in your project. This reverb method is called "impulse response", and if you have (or can find) a reverb plugin that uses it, you are at a significant advantage. Take it from someone who has used both—impulse-response reverb is worth the hassle of finding and implementing into your DAW.
Logic has its own impulse-response plugin called Space Designer, with 100+ custom-recorded samples (and accompanying presets) for rooms and chambers of all different shapes and sizes. In fact, the presets are so amazing that I have actually changed next to nothing in them besides the wet/dry output (on the right, labelled as "Rev" and "Dry").
This EQ has one purpose—to bring down the 500Hz range just a touch. 500Hz is a tricky range to deal with, because nearly every instrument includes sound in that range. As a result, to prevent the mix from being overwhelmed by that range, almost every track needs a little bit of a cut in that range.
You'll notice the toms go to "Bus 26"—this is the same "blank" bus as the kick—so it's the same as going to the output.
Since I like a really "boomy" toms sound, I included half-strength "Ambience" in the toms track from the get-go.
The other plugins:
You'll notice that I've really emphasized the low-end—from 30Hz all the way to 150—as well as the high-end between 2k and 5k. These are the active frequency regions of a whole bunch of other instruments—kick, bass, snare, and voice, in particular—however, since the toms serve as accents in the song and don't often play simultaneously with the snare, I'm okay with the toms "stepping on" the other instruments just a touch when they come in.
You may also notice that there are a whole lot of boosts in this EQ and very few cuts—this was a bad idea but I managed to get away with it because I haven't done any compression on the track yet. As I am working on the new album and going back to these signal chains, I'm adjusting and fixing things I didn't quite get right the first time—as of now I'm adding this to the list!
- Compressor
This is a relatively mild application of compression, intended to boost the volume of the toms just a touch. Both the attack and ratio are low, so the compressor comes into effect quickly but does not dramatically affect the sound. I've kept the release low so that the compressor does not "mask" the transients in tom rolls. I put the threshold at a medium level so the the transient and some—but not all—of the ambient reverberations are processed.
- Reverb (Space Designer)
For the reverb, I used a very "noisy" tom room impulse (compare the image of the impluse audio sample here with the one for the snare to see the difference).
If you listen to cymbals during the chorus of a typical modern rock song, you'll notice that the individual cymbal hits are not incredibly distinct—they meld into a "wash" of high-frequency energy. Unfortunately, software instrument cymbal samples (including Groove Agent) can sound the exact opposite out-of-the-box, with each cymbal hit oddly and irritatingly clear-sounding, as if the drummer's using a different cymbal for every hit. To create the "wash" sound, I apply some serious compression to the individual cymbals, send them all to a bus, and then apply another, less powerful compression to blend the sounds together.
I noticed that the cymbal volumes were not very well balanced in Groove Agent, so I manually adjusted the volume of each cymbal before sending it to the bus to try to make them sound more or less "equal" in terms of volume.
Before the bus, we have the individual cymbal plugins. For all of these, I started with half-strength Ambience:
- EQ (pre-compression)
This is a pretty straightforward EQ plugin—the low frequencies aren't important, so I'm taking them out before applying compression. I also applied a cut around 10kHz to keep the compressed sound from "hissing" and sounding too harsh.
- Compressor (UAD 1176)
This is a special compressor that gives a better sound than the built-in Logic compressor, especially when applied heavily. There are hardware limitations to how many I can use at once, and I can't put them in buses, so I use the plug-in judiciously.
The key to reading this compressor setting is that nearly every knob is backwards from its Logic counterpart. Turning up the "Input" knob is analagous to bringing down the Threshold in the Logic Compressor. Similarly, turning the "Attack" and "Release" knobs to the right turns them down, whereas doing the same in Logic turns them up. Thus, in this plugin setting, I have a large attack, small release, and low threshold. This means that I'm heavily pumping the sound through relatively mild compression. This allows the output to have strong compression without either wiping out the transients completely or sound "smashed" with compression.
- EQ (post-compression)
This is another simple EQ setting that brings up the mid- and high-frequency bands to accentuate the "body" and "sizzle" of the cymbals. Since we just did compression, this would be best accomplished by cutting a little bit of every frequency except for the mids and highs rather than boosting the mids and highs.
Once all the cymbals are in the bus, we have one plugin:
- Compressor
Note the incredibly low threshold and medium-length attack on this setting. Since we've somewhat normalized the volume of the individual cymbals already, we are now just "blending" the different cymbal sounds, while leaving space for the small amount of transient that we've let through in the individual compressors.
The hi-hat is a really important rhythmic element and needs to be treated differently from the cymbals. Though there should be a little bit of blending, the rhythmic hits of the hi-hat need to remain clear and distinct. As a result, I've separated it from the cymbals track and adjusted the signal chain a bit. I started with half-strength Ambience and then applied several plug-ins:
- EQ (pre-compression)
The major difference between this plug-in setting and the analogous cymbal setting is that I do not have the 10k cut—since I am not smashing the hi-hat with compression as much as I was the cymbals, I do not have to adjust for high-frequency overload.
- Compressor
With the compressor, I want to strike a balance between preserving the full strength of each transient (as with the kick) and washing out all the transients (as with the cymbals). Thus, I am using a long attack for the transients, while also applying a low threshold, long release, and high ratio for the wash.
- EQ (post-compression)
Again, this EQ is very similar to the one I used for the cymbals, with the distinction that I am not boosting the mid-range frequencies.
- Reverb (Space Designer)
With the reverb for the hi-hat, I want to add a bit more "body" without compromising the rhythmic clarity of the hits. As a result, I chose a relatively dry impulse.


text:
Wildlife Ecology Unit
Fish & Aquatic Ecology Unit
Stream Systems Technology
A Photo
Nomination letter goes out every fall. Information posted below is "old" but serves as guidance for those building nomination packages prior to the call letter.
Million Bucks/Mule Deer Conservation Award - USDA Forest Service & Mule Deer Foundation
Making Tracks/Wild Turkey - The National Making Tracks With the Forest Service Award
FS-BLM Conservation Awards
Lloyd W. Swift Sr. Award
Jack Adams Award
Rise to the Future (RTTF) - Multiple Awards
Lloyd Swift Sr. Award Winner
Clint McCarthy, Intermountain Region regional wildlife ecologist.
Jack Adams Award Winner
Len Walch, Retired Forest Fish Biologist on the Helena National Forest in the Northern Region.
Conservation Partner Award Winners
Trout Unlimited for their dedication and continued excellence in conservation leadership and cold water fish habitat improvement on public lands.
2012 Forest Service-Bureau of Land Management (BLM) Conservation Project Award
Integrated Bird Monitoring in Bird Conservation Regions (IMBCR) Project
Award Winners Announcement Letter: PDF 27.2 KB
Award Winners Details: PDF 53.4 KB
Award Winners - Details
Collaborative/Integrated Aquatic Stewardship Award
The Allegheny Watershed Improvement Needs (WINS) Coalition
Friend of the Fish/Watershed Award
Mike Karr - Umpqua National Forest/Diamond Lake Ranger District
Line Officer Award
Lynn Burditt - Columbia River Gorge National Scenic Area
Partnership Award
Big Blackfoot Chaper of Trout Unlimited
Professional Excellence - Fish Management Award
Public Awareness Award
Peter Schneider - Tongass National Forest/Juneau Ranger District
Tribal Accomplishment Award
Nez Perce Tribe - Department of Fisheries Management
Jim Sedell Research Achievement Award
Dr. Wendell Haag - Southern Research Station
Special Category for Lifetime Achievement Award
Dr. Gordon Reeves - Pacific Northwest Research Station
Special Category for Mentoring Award
Terry Kaplan-Henry - Sequoia National Forest
Award Winners - Details: PDF 180 KB
Field Soil Scientist of the Year Award
Terry Craigg - Deschutes National Forest/Sisters Ranger District
"Wagon Wheel Gap" Hydrology Award
Caty Clifton - Umatilla National Forest
Making Tracks Award
The 2013 Award Winners are announced!
2013/2014 RMEF Awards
Elk Country Award
Partner Coordination Award
Habitat Enhancement AwardTBA
Individual Achievement AwardTBA
Paul Miller Air Award
Dr. Robert Musselman - Rocky Mountain Research Station
| Freedom of Information Act (FOIA)
| Privacy Notice | Photo
Watershed, Fish, Wildlife, Air & Rare Plants
Washington, D.C. Office
Author: Shelly Witt, National Continuing Education Coordinator,
WFW staff
Email: firstname.lastname@example.com
Phone: 435-881-4203
Expires: none
USDA Forest Service
1400 Independence Ave., SW
Washington, D.C.
(202) 205-8333


text:
It's Paul Shapiro's Animal News You Can Use! »
It's Paul Shapiro's Animal News You Can Use! Yay, Paul! Yay, animals!
I was honored to be on CNN Headline News with the always-great Jane Velez-Mitchell this past week, discussing the need to kill the King amendment pending in the Congress.
A meat industry official seriously compared gestation crate confinement to keeping her kid in a car seat during a commute. My response is on Common Dreams.
You may have heard of our battle to ban gestation crates in New Jersey. Numerous papers in the state have come out to call for an override of the governor's veto of the bill. For example, the Press of Atlantic City just editorialized: "In the end, the issue is not a political one or even an economic one; it is simply about right and wrong."
Speaking of right and wrong, this past week one of Canada's largest chicken slaughterers was convicted of criminal animal cruelty.
Finally, one of my awesome Canadian coworkers flexed some serious Meatless Monday muscle in the Toronto Star—check it out!
P.S. Video of the week: Dog and piglet team up to dig hole!
∞ posted at 09:18 by youtalkfunny


text:
Yoga Events - Ongoing/Yoga Events Series
|Debbie Cohen LCSW - Yoga Events in USA
|Yoga Event:
|Debbie Cohen LCSW Event
|Boca Raton FL USA
|Yoga Class
|Yoga Style:
|Kundalini, Beginners Yoga, Gentle Yoga
|Debbie Cohen LCSW
|Kundalini Yoga Classes now in Boca Raton, Florida!
Each wednesday evening at 6:30 pm I'll be teaching at Zenerations of Boca. It is a beautiful, quiet studio at the northeast corner of St. Andrews and Glades, 2499 Glades Road Suite 202.
There is a wonderful blend in kundalini yoga of breathing, warm ups, a yoga set (kriya), a meditation and a wonderful relaxation. You'll feel renewed, calmer and more present. I also bring in insights from 30 years as a psychotherapist into each class. The class is open to all levels and if you are a beginner, don't be shy.
Feel free to call me with any questions at 954 567-8442.
|You also might be interested in...
Florida Yoga Workshops
Florida Yoga Teacher Training Centres
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|YogaFinder Home Florida Yoga Events Newsletter
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text:
Every six months the Gwinnett County's Board of Health inspects area restaurants which are then graded based on an extensive criteria that includes everything from food being stored at proper temperatures to employee hygiene.
Restaurants are required to display these reports in a prominent place for diners to view. This is what we found in a random search of inspections on the county's website which are presented here in alphabetical order:
Name: Boulevard Diner
Location: 3446 Holcomb Bridge Rd.
Inspection Date: Oct. 1, 2012
Grade: B 85
Full Report
Name: China Garden
Location: 3435 Medlock Bridge Road
Inspection Date: Sept. 7, 2012
Grade: B 89
Full Report
Name: KFC/Taco Bell
Location: 4025 Holcomb Bridge Road
Inspection Date: Sept. 28, 2012
Grade: B 88
Full Report
Name: My Friend's Place
Location: 5450 Peachtree Parkway
Inspection Date: Oct. 1, 2012
Grade: A 100
Full Report
Name: Wok N Roll
Location: 6135 Peachtree Parkway
Inspection Date: Oct. 2, 2012
Grade: U 50
Full Report
Read also:
Understanding Inspection Codes
Keep up with Peachtree Corners news. Subscribe to the Peachtree Corners Patch's free newsletter, like us on Facebook and follow us on Twitter.


text:
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Reece Murphy
Lancaster County student performance on the 2014 Palmetto Assessment of State Standards (PASS) and High School Assessment Program (HSAP) decreased slightly overall, though results varied widely among the tests individual subject areas.
Lancaster County School District results largely mirror results statewide, according to South Carolina Department of Education data released last week.
Years of problems maintaining the county's crumbling roads and how to pay for much-needed repairs have county officials considering closing the county road system for good.
S.C. Department of Public Safety officials, medical personnel, first responders and local law enforcement united Thursday, Aug. 14 at Springs Memorial Hospital to kick off the 2014 Sober or Slammer! DUI campaign to reduce alcohol-related fatalities during the upcoming Labor Day holiday weekend.
Pam Hancock, a resident of Kelly Drive, is frustrated about having to cut grass and pick up cans and other litter on her street and the intersecting Camp Creek Road.
A Lancaster resident, who asked to not be identified, came to The Lancaster News office on Thursday, Aug. 14 to share information about a possible Facebook scam.
COLUMBIA – Recent changes in state legislation now allow law enforcement to use video obtained from school bus cameras to make charges for passing a stopped school bus.
CHESTER – In the coming months, there are several industries and businesses that will be setting up shop in the area.
After months of speculation by residents and revision by sales tax commissiners a plan for a proposed 1-cent capital project sales tax was approved by Lancaster County Council on Monday, Aug. 11.
Parents who drop off car riders at A.R. Rucker Middle School won't be able to access the campus from Pageland Highway until early November.
Accusations of hidden agendas and leaked confidential information were lobbed from both sides as talks between Lancaster County and I-77 Alliance officials fell apart earlier this year, according to a series of emails released last month.
Copyright © 2014
The Lancaster News is your source for local news, sports, events, and information in Lancaster County and Lancaster, South Carolina, and the surrounding area..


text:
Florida Sen. Marco Rubio's awkward grab for some water during his State of the Union rebuttal is just that — awkward. It doesn't reflect on Rubio's ideology or competency anymore than Barack Obama's reference to 57 states or Joe Biden's suggestion for a disabled man to stand up. It's one of those funny moments when the powerful and famous reveal that they are still just people.
Instead of admitting that he was thirsty because he had just taped a version of his speech in Spanish as he originally did, Rubio has a new version for his awkwardness:
"God has a funny way of reminding us that we are human."
This in itself is funny. That God would cause dry mouth in Marco Rubio when there is an entire universe to deal with is difficult, no pun intended, to swallow. If something as minor as that is caused by God, then let's just toss the entire free-will concept into the trash heap. Less funny is Rubio's reference to God in this context. It says something about his mindset.
If God reminded Rubio that he is human by making him thirsty on national television, it would seem that Rubio's vision of a God that mundane would also have been compelled to save the young children at the Sandy Hook school shooting. If only the shooter could have had dry mouth to compel him to pick up a glasses of water instead of guns. A nudge on that meteor to have it explode over a more remote area of Russia would have saved 1,200 people from injury. I bet the people who spent hellish days on the disabled Carnival cruise ship are not pleased to be reminded that they are human either.
The problem with Rubio's thinking for a politician is that God becomes a justification for what they want. Barack Obama's reelection could be taken as God's will, but I doubt if Rubio will ever mention that. Yet Rubio thinks he is important enough to catch God's attention for a Supreme Being joke or something.
If Rubio thinks that he is important enough for God's attention for a drink of water, just imagine how he must think God supports his political ideology. Thinking about that is enough to cause dry mouth.


text:
(Today's art by dinglehopper)
but i approve wholeheartedly
BRB dying. Again.
you know this is incredibly attractive.
Ooh baby BAYby!
by everything-anime at deviantart
AND I TOTALLY DID NOT, by the way. -whistles-
(via lolbender)
It was a rough time, okay? A girl's entitled to be a little melodramatic now and then.
I mean, look at Katara! whatIdidn'tsayanythingwhatareyoutalkingaboutbye
Aang and Sokka are now open.
JOIN US, FOOLS. I mean, sweet dearies. :)
(Source: avatarmasterlist)
Calm down, Sokka.
(via blindedxinxchains)
"What is this?"
"Yue…the Fire Nation is here"
(via askyue)
- Tagged
- yue
- sokka
- failbender
Aang: This has gotta be the nicest natural city in the Fire Nation. I don't see anything that would make a spirit mad around here.
Toph: Maybe the Moon Spirit just turned mean.
Sokka: THE MOON SPIRIT, IS A GENTLE LOVING LADY! SHE RULES THE SKY WITH COMPASSION! …AND LUNAR GOODNESS!
[The Puppetmaster 8x3]
And thus we were given the origin of my blog title. :)
(Source: fuckyeahavatarOST, via askyue)
337 notes / 1,311 plays
"Goodbye Sokka. I'll always be with you."
Cool. Now I'm sad. That's just super awesome.
(Source: baudelaired)


text:
Gastric bypass surgery is performed to help morbidly obese patients lose significant amounts of weight.
Gastric bypass surgery is performed to help morbidly obese patients lose significant amounts of weight.
Weight loss is such a complicated and emotional issue, with so many opinions being expressed and solutions proposed, that it can be easy to lose sight of the one basic principle that governs weight loss:
If you use more energy than you consume, your body has to get that energy from somewhere. Fat is the body's backup energy store. Burn more than you eat and, all other things being normal, you will lose weight over time.
Sometimes, someone has a medical condition that makes it more difficult to exercise or affects the metabolism. Sometimes, persistent hunger, longstanding habit or emotional issues make it seem impossible to control our eating habits in a healthy way through willpower alone.
This is where gastric sleeve surgery comes into play. With this procedure, a surgeon permanently removes part of the stomach. The remaining part holds less food, so the patient gets full more easily, with less food. In addition, the gastric sleeve may affect the production of ghrelin, the "hunger hormone," making it still easier to handle hunger and avoid unwise eating habits.
But the basic mathematics are clear. Calories are the energy stored in food, which the body burns to keep itself running. A pound of fat contains 3,500 calories — about 9 calories per gram. A gram of carbohydrate contains about 4 calories; so does a gram of protein. If you add up all the calories contained in the fat, carbs, and protein you consume, and then subtract the calories you burn through exercise and day-to-day activity, you will end up with a positive number, a negative number, or zero.When we have consistently "positive" results day after day, we gain weight. When the number is consistently negative, we lose weight. When the result is consistently balanced over time, we maintain our weight.
The human body's calorie needs depend on body mass, age, and other factors. For a normally active person in the normal range of the body-mass index, the daily recommended calorie intake is about 2,000 for men, a little less for women and children. The great majority of your calories should come from lean, healthy sources, along with some "good" fats, such as olive oil or avocado.
Seriously overweight people on calorie-restricted diets have to carefully monitor the number and sources of the calories they consume. They want to consume significantly fewer than those 2,000 calories so that they can lose up to three pounds per week — sometimes even more, in the case of seriously obese people in the weeks immediately after surgery. As the body gets lighter, its calorie needs decrease, so weight loss will likely slow down, even if the person continues eating exactly the same diet.
Well, that depends on several factors. No two people's calorie needs are exactly the same. However, people on calorie-restricted diets, such as the one you'll be on after gastric sleeve surgery, often follow a plan containing 1,200 calories or so per day, sometimes even less. Priority is given to protein- and fiber-rich foods and to vegetables that do not contain many calories. However, we don't like to generalize, because your diet will be devised specifically to meet your needs.
Our nutritionist will meet with you to determine what those needs are and how to meet them, including how many calories your diet should have. This is a standard component of the complete medical weight-loss service we offer to our patients. To schedule an appointment to discuss the operation or the diet you'll follow afterward, call us at (800) 491-1977.
By Jeremy Korman


text:
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text:
La problemetique du Nomadisme ou l'ancrage territorial des activites industrielles et technologiques
AbstractNo abstract is available for this item.
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Bibliographic InfoPaper provided by Universite Aix-Marseille III in its series G.R.E.Q.A.M. with number 95c03.
Length: 18 pages
Date of creation: 1995
Date of revision:
Handle: RePEc:fth:aixmeq:95c03
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Postal: G.R.E.Q.A.M., (GROUPE DE RECHERCHE EN ECONOMIE QUANTITATIVE D'AIX MARSEILLE), CENTRE DE VIEILLE CHARITE, 2 RUE DE LA CHARITE, 13002 MARSEILLE.
Phone: 04.91.14.07.70
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Related researchKeywords: LOCALISATION INDUSTRIELLE;
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- I22 - Health, Education, and Welfare - - Education - - - Educational Finance; Financial Aid
- R39 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - Real Estate Markets, Spatial Production Analysis, and Firm Location - - - Other
- R58 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - Regional Government Analysis - - - Regional Development Planning and Policy
- O18 - Economic Development, Technological Change, and Growth - - Economic Development - - - Urban, Rural, Regional, and Transportation Analysis; Housing; Infrastructure
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text:
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2004-05-27 / Front Page
Local folks in the news
Joseph C. Puglia of Massapequa has been chosen as the Town of Oyster Bay Senior Citizen of the Year by a panel of his peers. Nassau County Legislator Peter J.
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text:
Enjoying a Farm to Table Dinner (And Other Food Occasions) with Our Kids
A farm to table dinner, when the chef works closely with the farmer to plan the menu, is the most fun way possible to explore local offerings, eat what's truly in season and get to know a few new local people who love food like you do. Normally, I think this treat — not an inexpensive one — should be reserved for appreciative adults. But recently, we had the chance to enjoy such a dinner with our teenaged son — it was a pleasure and I may have changed my tune.
The invitation arrived late on a Monday afternoon, by text, as many of the best invitations do. A few guests had cancelled their reservations for a dinner on City Roots farm that evening, hosted by one of our favorite chefs. Would we like to take their spots? For free? Why, yes, please! The timing was perfect. Our two youngest sons were out of town, and the oldest, a freshman in high school, is past the age of needing a babysitter.
We were excited about a free date night...but how often do get the chance to hang out with your teenager? We bought him a ticket (which also helped me feel better about scoring the free seats for ourselves). Dinner on the farm is a great way to teach a child more about where his food comes from. And the long, communal table is the perfect place to practice social skills.
I was worried he wouldn't want to come with us, but I forgot the cardinal rule of teenage boys: Food is good and food stuffed with sausage is better. The summer before, we had enjoyed a few farm to table meals in Italy, at Maile Volante, so he knew what was in store and he was pumped! It was an absolute pleasure to have him with us. Watching him interact so graciously with other adults showed us a great side of him we don't always see at home. The convivial atmosphere made us all like each other more. And he appreciated the fresh, carefully prepared meal as much as we did.
Do you ever include children in adult dinners like this one, or special meals out at restaurants? Teenagers can usually conduct themselves like adults. How young is too young?
(Images: Forrest Clonts)
More posts in this series
Fun in the Kitchen
4 Comments
We used to be part of a dinner club & the kids were always invited. We would collaborate on the menu & make sure there was something for everyone to eat & I always made sure my kids would at least try a taste of everything.
We also go out to eat with our kids (now 7 & 9). They know how to behave in restaurants as we have taught them. We don't take them to super fancy spots yet as we just don't have the cash to pay for it yet. We take them to plenty of restaurants that don't have a kids menu though. And we model the idea of ordering something that is new to us just to try it. So far, we've had great luck.
It's a treat for us to go out to eat & they love it. My 7 year old son loves to order fish from the regular menu, often to the surprise of the server. And he eats EVERY bite.
I do enjoy reading your posts, Anne. I agree wholeheartedly with you - exposure to experiences such as this is a gift to your kids, and they will thank you for it. These moments are when food memories are made, rituals become ingrained, an education that will serve them well.
As to how young is too young, I think that as soon as children are able to eat adult food unaided, and can sit at the table without disrupting the meal for others, then they should join in at mealtimes.
Love this post.


text:
Visual ImpairmentsThe Teacher of Students with Visual Impairments (TVI) program prepares the student to teach children with visual impairments from birth through 22 years of age. The program focuses on graduate level students who already hold a valid Texas teaching certificate. Instructional arrangements and schedules are designed with the needs of the non-traditional student in mind. Approximately one calendar year is required to complete the requirements of the program. Students are admitted once per year in cohorts that begin during the summer. Required classes include:
· SPE 517 - Braille Reading and Writing
· SPE 516 - Structure and Function of the Visual System
These two classes are taught through participating Education Service Centers over TETN. After this six hour block has been completed, students are expected to take the TExES test in braille in order to fulfill the requirements for probationary certification as a TVI. Once probationary status has been granted, they may serve as a district TVI while completing their training in:
· SPE 515 - Foundations in Visual Impairment
· SPE 552 - Instructional Methods for Students who have Multiple Impairments including Vision
· SPE 518 - Basic Orientation and Mobility
· SPE 551 - Method for Working with Students who have a Single, Visual Disability
A six semester hour practicum is also required. Students must complete ALL instruction before being taking the VI TExES and earning permanent certification.
Grant funding is usually available for students in the TVI program. Funded slots are, however, allocated on a competitive basis. Applications for the grand funds are due the third Monday in March each year.
Contact Information:
Mr. Michael Munro
PO. Box 13019 SFA Station
Nacogdoches, TX 75962
Phone: 936.468.1036
Faculty & StaffMr. Michael Munro -- TVI
Ms. Deborah 'Cricket' Cady - TVI and COMS
Ms. Tracy Hallak - TVI and COMS
Dr. Vicki DePountis - TVI
Ms. Donna Wood
Visual Impairment Prepration Program
PO Box 13019-SFA Station
Nacogdoches, TX 75962
Additional InformationFor additional information click on the following link for a Q&A and links to the applications needed:
PCOE Program Report


text:
Snow White Costume Wig
Out of StockProduct # DI901309
Be the first to write a review!Write Review
Product Includes:
- Black Wig
Product Description Once your little Snow slips into this amazing costume wig, please remind her to stay away from strangers. Especially those who want to give her shiny red apples. That story never ends well.
- Black synthetic wig
- Decorated with red ribbon
- Lined with netting on the interior
- Short bob cut with bangs
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Fit Finder
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