text:
Dinosaur Bar-B-Que - Newark
- Address:
224-226 Market Street
Newark, NJ 07102Neighborhood:
- Cuisine:
BarbecuePrice: $30 and under
Dinosaur Bar-B-Que - Newark
- Dining Style: Casual Dining
- Website: http://dinosaurbarbque.com/locations/newark/
- Phone: 8622146100x
- Hours of Operation:
Open New Year's Eve and New Year's Day
Monday -Thursday: 11:30am to 10:00pm,
Friday & Saturday: 11:30am to 11:00pm,
Sunday: 11:30am to 10:00pm
Delivery Hours 11:30 AM until 8:00 PM
- Payment Options: AMEX,Carte Blanche,Diners Club,Discover,MasterCard,Visa
- Cuisine: Barbecue
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Bar Dining, Bar/Lounge, Beer, Delivery, Entertainment, Full Bar, Personal wines welcome, Personal wines welcome (corkage fee applies), Takeout, Wheelchair Access, Wine
- Private Party Facilities: Party at our house! Semi-private spaces available for parties of 12 to 50 people.
- Private Party Contact: Howard Agriss, Catering Manager or Judy Anderson, 8622146060x
A word from Dinosaur Bar-B-Que - Newark
The SceneContinued
The Syracuse-based barbecue phenomenon plunked a sprawling roadhouse with all the familiar back-road accoutrements into an abandoned meat factory. The roll call of devotees includes area families, couples on casual dates and old friends alike.
The Food:
Though fried green tomatoes and punchy boiled shrimp start things off right, the smell of smoking meats quickly adjusts the focus. The smokey-sweet pork ribs gently release from the bone and the Texas brisket, a touch dry, gets a lift from a topping of tangy cured jalapeños and a dash of hot sauce. It's even safe to venture from red meat with the truly moist and tender chicken, brined then smoked for deep flavor. With the exception of the cakey corn bread, sides keep pace, with tangy Creole potato salad and sweetened baked beans the standouts. Delivery available from 11:30 Am until 8:00 PM
The Syracuse-based barbecue phenomenon plunked a sprawling roadhouse with all the familiar back-road accoutrements into an abandoned meat factory. The roll call of devotees includes area families, couples on casual dates and old friends alike.
The Food:
Though fried green tomatoes and punchy boiled shrimp start things off right, the smell of smoking meats quickly adjusts the focus. The smokey-sweet pork ribs gently release from the bone and the Texas brisket, a touch dry, gets a lift from a topping of tangy cured jalapeños and a dash of hot sauce. It's even safe to venture from red meat with the truly moist and tender chicken, brined then smoked for deep flavor. With the exception of the cakey corn bread, sides keep pace, with tangy Creole potato salad and sweetened baked beans the standouts. Delivery available from 11:30 Am until 8:00 PM
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerGreat for Lunch
- Diners' Choice WinnerKid Friendly
Dinosaur Bar-B-Que - Newark - Best Restaurants in Newark ›
Dinosaur Bar-B-Que - Newark reviews from OpenTable diners
76 reviews since May 25, 2014
- Food3.8Service3.7
- Ambiance3.7Noise LevelModerate
good for groups (37)great for lunch (31)kid-friendly (22)neighborhood gem (19)fit for foodies (18)late-night find (11)vibrant bar scene (11)hot spot (10)great for outdoor dining (5)special occasion (5)great for brunch (5)scenic view (1)romantic (1)Show More
- Great food and beer!LalaDined on 9/19/2014Went here before going to a show at NJPAC. It worked out perfectly. Great meal with some solid beer choices.I would recommend this to a friend.
- DisappointedDined on 9/14/2014Great service, horrible food.food was cold and very fatty. Pulled pork wasn't pulled. Appetizer was minuscule and overpriced. Only good thing was our waitress.
- Great dining experience ...FitforakingDined on 9/13/2014Great service , food was outstanding . Looking for to bringing the family back for round two ....Special Features:I would recommend this to a friend.
- Tom1951Dined on 9/11/2014The service was great and the gumbo was outstanding.Special Features:
- GOOD FOODmellyDined on 9/5/2014Good food, great service. The food was finger lickin good. The service was excellent The ambiance was on par. The kids enjoyed it The adults loved it Will be backSpecial Features:
- Great time!BirthdayDinerDined on 9/3/2014Great time before Aerosmith! Service was good despite a little mix up in the order it was fixed promptly.
- Don't go before a Pru Center event!tekladyVIPDined on 9/3/2014We dined at Dinosaur BBQ before a concert event. We had a reservation, so we sat right down. They sat us at a booth parallel to the bar with wall to wall bar patrons drinking and leaning into my booth (arms and butts close to me and my meal). You could not hear yourself talk and I had indigestion from people that kept leaning into my booth. The food was good. I had the pulled pork, brisket and ribs. The brisket was very fatty. The ribs tasted great, supposed to get 3 and got 2 The pulled pork was delicious. The food came out quickly. Getting a refill to an iced tea was almost impossible. I am sure that the restaurant is better when not under these conditions. I will never go before an event at the Prudential Center. Foodies beware!!Special Features:
- Excellent food.hmitchelVIPDined on 8/30/2014The food was excellent and even the sides were great so I definitely recommend this restaurant.Special Features:I would recommend this to a friend.
- Dining at Dinosaur Bar & GrillGJMJRDined on 8/28/2014Had a good time there...brought my family...appetizers were good and the drinks were also good. My family was happy with their meals....I had brisket and chicken breast which were both dry.....my family had the pork ribs which they enjoyed...I will stick with the ribs next time....service was excellent....Special Features:
- Thank youDinorifficDined on 8/28/2014Loved making reservations online. The Dino called me to confirm.Special Features:I would recommend this to a friend.
- it has been betterpcbeach1Dined on 8/23/2014I have eaten at Dinosaur Bar-B-Que 3 or 4 times in the past year and been very pleased with the food, the wait staff and the general ambiance was fun. This time, however, the food was just ok. My chopped salad had chicken bones and skin in the salad - not what I was expecting. It took some time to get our server to respond to us. I hope that this was just an off night for the restaurant because we have enjoyed it previously.
- We'll give it a COpenTable Diner Since 2014Dined on 8/14/2014It's Newark - It's a small chain. The food was ok- not great. The service was ok - not great. We tried Dinosaur BBQ. We don't need to go back. There are too many other restaurants out thereSpecial Features:
- OpenTable Diner Since 2006Dined on 8/12/2014It's the Dinosaur...what could there possibly be to complain about?!?Special Features:I would recommend this to a friend.
- Awesome BarbecueKerryBozDined on 8/10/2014The food is always terrific at Dinosaur. Especially the Ribs, Wings and Mac and Cheese. Our waitress, Felicia, was outstanding and only added to a wonderful dining experience. My family loves this place!!Special Features:I would recommend this to a friend.
- DisappointinglovebarbecueDined on 8/2/2014The ribs were very disappointing! Meaty, dense, flavorless... the korean ribs were not good either; however, their flavor was great. The chicken wings were great, the collard greens were not. Will not return.Special Features:
- Fatty and gristly ribsEddieZDined on 8/2/2014Had and paid extra for Korean beef ribs. They were indelible fatty and gristle, could not even cut through them. Other food was average and portions small for the price Also made reservations but eneded up with lousy table. Seems like they scrambled to find a spot.
- So so BBQSupersupper98Dined on 8/1/2014Overall I give this restaurant an average rating. The food is mediocre but our server was great - very friendly and attentive. We were there for a late dinner and so I feel like the ribs and brisket I ordered had been under a heat lamp for an hour or so and was a little tough instead of tender and juicy like I would have preferred. All in all, I would not recommend Dinosaur Bar-B-Que to anyone and most especially my friends. I consider myself a food enthusiast and found myself anything but enthused at this BBQ joint!Special Features:
- Dinner41Dined on 8/1/2014I loved the "gluten free" option. I will visit again.Special Features:I would recommend this to a friend.
- Family night outBrklynBDined on 7/30/2014Overall experience was a nice night out. There were key dishes that hit the spot like the pulled pork. Nice beer selection as well. Would have liked it more if the table we sat at didn't topple over.Special Features:I would recommend this to a friend.
- Good locationLucky59Dined on 7/27/2014Dino BBQ has a great location right next to Prudential Center where My family and I went to see an event that day in Newark. My wife and I shared the full rack of ribs w/4 sides, it was really good. My kids order from kids menu, plenty of food for kids. If I go to author event at The Rock, I will certainly eat at Dino BBQ again.Special Features:I would recommend this to a friend.
- resfexDined on 7/17/2014The BBQ ribs were delicious. The beer was cold. The service was impeccable. The atmosphere was pleasant. Will definitely return.Special Features:
- Great 'cue and beer selection!OpenTable Diner Since 2006Dined on 7/12/2014So glad you added the boiled shrimp back on the menu even if it is only a 1/4 lb portion on the pick 2/3 entrees. Great turkey neck green, bbq beans and slaws. We took some friends who had not been to the Newark restaurant and discovered we'd all been to the Syracuse and Rochester sutes.Special Features:
- Wish Service Was BetterDanceLady4Dined on 7/4/2014As was the case last time I went, I'm not sure why the service is so poor. Took us a good 10 minutes for the waiter to come and take our drink orders, and another 20 to get them. We asked for waters 3 TIMES, starting with our first interaction with the waiter, and we didn't get them until halfway through our meal, a good 50 minutes later. The food here takes a while, which is fine, but the waiter didn't come to check on us to refill our empty drinks while we waited. He finally took our order for a second round of drinks, but it took him so long to get them to us that we were left with nothing to drink for our meal - not even water. The waiter announced they were out of something we ordered when he brought the rest of the food.Special Features:
- Dinosaur BBQ RestruantKDOGDined on 7/4/2014My friends and I always have a great time at the Dinosaur BBQ restaurant Newark, NJ. It's a great location near the Sports Center, Train Station, The Performing Art's Center, and much, much, more. You know, BBQ is not the main dish of food's in the North East so to have a place that mainly caters to that is super. Try out the Dinosaur BBQ Restauant and see for yourself.Special Features:I would recommend this to a friend.
- Just okayFoodManiac14Dined on 7/2/2014Decent location for Newark, quality and portion sizes fair, ribs were dry and a bit burnt. Probably will not return for food, more of a place for happy hour.Special Features:
- Love this Place!!Love2EatNJDined on 6/29/2014Dino BBQ is one of my favorite places to take people from out of town! I know that when we go there were are going to get great service, great food, and tasty drinks! What I love most about this place is the staff. They are friendly, attentive, and reflect the best of our city!Special Features:
- FamilyOfFoodiesVIPDined on 6/26/2014Delicious. I was skeptical - but was sooooo very surprised !!!!Special Features:
- Not my best Dino-BBQ experienceRyanTVDined on 6/21/2014I've gone to the Dinosaur BBQ location in Brooklyn many times and it is fantastic. My wife and I were in Newark for a show and decided to go to this location since we were in the area. The food just wasn't up to the standard that we are used to getting at Dinosaur. We both got brisket which was overly fatty and dry/chewy at the same time which is pretty odd. Typically fatty brisket is, at least, tender. The mac and cheese was very dry and mealy while it is normally to die for. My fries were fresh, fluffy, and hot and my wife's mashed potatoes and gravy were great. Other than that, the restaurant serves Pepsi which I don't like. I asked if they had root beer and the waiter said yes, but the root beer had no free refills. So, I had water.I would recommend this to a friend.
- Loved itTheSingletarysDined on 6/21/2014It was my wife and I first time eating at this restaurant and we have to say it was absolutely amazing food was delicious and the customer service was even matter will be back soonSpecial Features:I would recommend this to a friend.
- Horrible food!!!JazzyVIPDined on 6/14/2014I came in there with no expectations. We were seated in a booth near the kitchen and got to witness the uncleanly like manner the cooks prepare the food. In terms of food itself, it just was not good. The wings were great but the ribs were awful and dry. The sides sucked. Our waiter didn't even bother checking on us and we ended up waiting at least 30 min after we finished for him to find us. I will never go back nor do I recommend anyone going here. Also they don't validate parking anymore so you have to park in one of those lots as street parking is just not possible in Newark.Special Features:
- Pleasantly SurprisedthebuschickDined on 6/11/2014I went with a group of co-workers for lunch. Turned out there were 2 additional people in the group, but they accommodated us. We were seated very quickly and our orders were taken within a reasonable amount of time. The waiter was attentive where we didn't have to seek him out for questions. The food was delicious according to all the participants. I would highly recommend this venue and plan on going there again!Special Features:
- Always goodhozakDined on 6/6/2014Love the food and beer menu. I always order the combination platter of brisket, wings and ribs. My favorite sides are Gumbo and cole slaw. Prices are good, my entree was about $21.Special Features:
- Again, A Great Meal1MdlondonDined on 5/31/2014Dinosaur BBQ is my favorite go to place when I am in the Newark Area! Keep up the great work!Special Features:
- Small Portions High PricesBD231VIPDined on 5/28/2014There must be other restaurants nearby that have better portions and service!
- Great BBQFirstTimerDined on 5/25/2014The portions were very big. I loved the Wango Tango sauce. My daughters did not like the French fries though. If its your first time you must try the Swag sampler to just taste a variety of food as I did. Except for a waiter by the name of DeJan who was so rude he wouldn't take a pic the place was great!!Special Features:I would recommend this to a friend.
- DisappointingOpenTable Diner Since 2013Dined on 5/25/2014Since I'm a huge fan of the original dinosaur BBQ in Syracuse, I have to say the Newark version pales in comparison, in fact, I was especially disappointed in both the food preparation and the beer offerings. The ribs were tough and lacking the luscious smoky flavor we love. Ditto for the chicken. Many beer chices we're not available.....and this on Memorial Day weekend!!! Unacceptable!Special Features:
- The following 320 reviews are from the Dinosaur Bar-B-Que - Newark reviews archive.
- Enjoyed our visitLinribDined on 5/18/2014We were a group of 8. Prices were very reasonable, service was good, just overall great!Special Features:
- excellent Bar-B-QCastlehillDaveDined on 5/17/2014met here for some Bar-B-Q. great service, excellent bar-b-q. will come back the next time in Newark.Special Features:I would recommend this to a friend.
- Great serviceFoodExploressDined on 5/11/2014The service was great it was surprising they did not have fried green tomatoes on Mother's Day. That is why my mother wanted to come here. The stand alone tables are small especially when ordering apps and dinners and drinks but the great service made up for the short comingsSpecial Features:I would recommend this to a friend.
- Great ExperiencegoodfoodDined on 5/11/2014This was my first dining experience at any Dinosaur BBQ and I will return. The food was amazing, and the staff were all attentive to my needs. A true great dining experience...kudos to Dinosaur BBQ.Special Features:I would recommend this to a friend.


text:
As noted previously in this Blog, the Obama Administration has continued the policy of the previous administration and claimed the right to seize the laptop computers and other electronic devices of any person entering the country. The feds also assert the right to retain the devices indefinitely to search for whatever evidence the government wishes. This unbridled power to search personal files without warrant applies to foreigners as well as American citizens returning from travels abroad.
Now, at long last, a federal judge in California has placed at least some limits on the government's ability to seize laptops, hold them indefinitely, and peruse them for evidence of criminality whenever the government's agents feel the desire. In the California case, U.S. citizen Andrew Hanson was returning from a trip to South Korea in January 2009. Customs agents seized his laptop, digital camera, and other property because they suspected Hanson's equipment contained evidence of child pornography. They searched the laptop on at least two occasions in January and February 2009, and again five months later in June. It was this latter search, conducted many months after Hanson's entry into the country, that US District Court Judge Jeffrey White found to be unreasonable and as to which he prohibited the government from using any evidence gathered as a result.
While the government still may seize and search laptop computers and other devices and papers at ports of entry without warrants, if it decides to hold the equipment and search it at times distant from the time of entry, at least in the Northern District of California individual citizens now enjoy some relief from excessive and instrusive government snooping.
June 11th, 2010
7:31 am
Meeestur Bob…thank you for enlightening the peoples on this issue. You must be having little to write about these days.
June 11th, 2010
9:11 am
Bob, unlike your counterpart in DC, thank you for writing a piece all by yourself without having to resort to cut and paste like Cynthia Tucker.
June 11th, 2010
9:55 am
While obviously we want to catch and punish criminals, it's unbelievable that there is a policy allowing search of electronic devices without probable cause.
The interesting legal issue is when the owner encrypts the data…if you have encrypted your data using technology that law enforcement cannot feasibly circumvent, then providing the encryption keys or password is self incrimination, no?
Last week a federal court in Vermont decided that a criminal defendant's compelled act of producing unencrypted contents of an encrypted laptop is NOT protected by the Fifth Amendment's privilege against compelled self-incrimination. (United States v. Boucher)
So I guess if I encrypt the data, this would be considered probable cause that a crime has occurred. Thus by using encryption I could be charged with conspiracy. Ugh……
The best strategy may be to physically destroy all your electronic devices prior to entering the US….
Speaking of laptop data: If this guy Van Sloot really has information linking him to the Holloway murder on his laptop and the woman he murdered saw this information, two comments:
1) if you have direct evidence of a crime, is it particularly wise to keep it on a non-password-protected laptop?
2) Did the Aruba police ever search this laptop?
June 11th, 2010
6:28 pm
Mr Barr is correct. A laptop, camera or phone is personal, private property. Government has no business whatsoever snooping through it unless there is evidence or probable cause for a crime.
June 11th, 2010
6:30 pm
"I have no comment on that."
June 12th, 2010
9:39 am
So they found evidence of child pornography during the last search, but can't use it? I'm all for protecting privacy, but I'll make an exception for creeps who indulge in this disgusting practice.
June 12th, 2010
10:00 am
This column has appeared before. I have a question. Recently a couple in Batavia,N.Y. were arrested and charged with a host of vioations for having sex on a picnic table in a local park. Among the charges was adultery. The woman appeared in court and pleaded not guilty to adultery. She claimed although leagally married, her husband had a "gender reassignment" so she was no longer married because her husband was not the man she married. Now, the arresting officer, could have violated the unreasoanable search and seizure or the invasion of privacy amendment if he had proceeded further with his investiagation,so how will this all play out in court?
June 12th, 2010
10:58 am
June 12th, 2010
6:22 pm
Airport screens should include Laptops and other high tech items that could be destructive. Recently I flew into Paris, where the French have a particular genius with food, customs officials seized my SlapChop vegetable chopper, because I'm a menace with kitchen utensils in the preparation of meals. If I had gotten through the culinary security screens, there's no telling what havoc I would have wreaked on the French Palette. In Rome, they seized my colander for the same reason: pasta deserves better.
Al Dente!
June 12th, 2010
11:16 pm
With the proliferation of cloud-based services – Google docs, drop box, MobileMe iDisk and the others, will this issue eventually become moot? I mean, if you travel abroad you can "blank" your laptop, keeping all the personal stuff on the cloud. You can search my netbook all you like, but you have to know I also have a DropBox account before you can demand my password, right?
June 13th, 2010
9:21 am
Marrieatta is greater than Atlanta.

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A Contest For Halloween!NEWSHere we are at the beginning of our final contest of the year! I hope you like the way I've set up the contest, and I think I've chosen some really good stock for you to choose from. IMPORTANT!! I will not be adding any new members this month to keep this contest strictly for our current members. So PLEASE do not post about this contest in your journals or at other groups. Membership request will be turned off. I know that some of you, for one reason or another will not participate in this contest. This contest will be a little on the "dark" side, so if you want to take a break for this one, understandable..However, there will be a challenge here and other challenges/contests for PhotoManipulatio Month that run simultaneously with our Halloween contest, and you may want to get involved in those. So keep checking back for information on those extra ways to particip
"The Apocalypse" Challenge!NEWSWell, we got through another tough challenge. Some of you really made it work, so you should be very proud of yourself.We have a lot of new members, and I hope they decide to participate in this new challenge. After all, isn't this the reason why you joined this particular group. It's the glory to enter a challenge, but it's the recondition and the prize that you're going after, right? And why not? You never know if you're going to become a pick for the week if you don't try. So create a magnificent scene and not only will you earn the glory for finishing the challenge, but the prize if you get a Pick of the Week. And that's all worth going after, agree?Our New ChallengeOur new challenge is called, "The Apocalypse". We've done this theme two different ways, once during an apocalypse, and one after the apocalypse.This time I'm giving you a choice on which way you want to illustrate the scene; 1) the apocalypse ishappening now, OR 2) th
"Story Book" Challenge!FIRST, IMPORTANT GROUP NEWS--PLEASE READI've been informed that some of you are changing the level you participate under from one challenge to another. That is, you're suppose to be a level 3 according to your skills that you've shown, but you'll participate for one challenge as a level 4. Then the next challenge you'll return to level 3. The same happens between level 3 and level 2.This is a big "no, no"! We're in levels for 2 reasons: 1) So that you are not participating with deviants who have more skills and better concepts then you do; and, 2) You're not participating with deviants who you are more skilled then and can easily out shine.It's just not fair to keep changing your level a round according to how you feel about a particular challenge deviation. If it was that way, I would be changing my level from week to week as well. Not all of my deviations get picked as a winning image, not all of them do I feel good about, and it may be the same with you. But changing your s
New Challenge--New One StockNEWSAre you ready for the new challenge?I hope you are and I hope you can make time to participate in this one. We've done similar challenges before, and they were always successful. So don't be afraid to give it a try. You just may find you can to it after all. That's why we call them challenges. Our New ChallengeOur new challenge is called "Surreal The One Stock" and it features the stock of one of our staff members, senzostock. It's called a "one stock" challenge because everyone must use the same stock as their main focus. The examples below are from a one stock challenge: In addition, we're learning about "Surrealism" with this challenge. We've done surrrealism before. It means,"a style of art...stressing the subconscious or nonrational significance of imagery..."http://dictionary.reference.com/browse/surrealism?s=t"Surrealism style uses visual imagery from the subconscious mind t
New Challenge!NEWSI want to thank everyone who participated in the last challenge. There's a poll up right now of the top 10 landscapes as chosen by myself and I like for you to vote for your favorite. The top 5 will be our background for a challenge that we'll do next November. Our contest, "The Familiar", will begin on September 30th and will run until the end of October. I have some nice prizes line up, but to make this a very successful contest, I could use some more donations. I like to post the donations with the contest text, and that's coming up in a little less than three weeks. Please help out by giving something that can be used as a prize. You'll find the list of some of my "would likes", and where to post your donation in this journal: http://manipulatethis.deviantart.com/journal/Contest-Donations-Needed-And-PM-Month-324270504 Since we're going into the contest instead of having another challenge during the month, our new challenge will last 3
An "Anti-Cliche" Challenge For You!NEWSHello gang!For our next group challenge, we're goig to get ready to enter an official challenge at CRPhotomanipulation that I'm running. This challenge has two participating categories, Beginning and Intermediate/Advance, and prizes for First, Second and Third Place for each category. I'm going to give you the basics below, then I ask for you to go to the official journal for the details, expectations and stock that you can use.Our New ChallengeOur challenge is the official group challenge, the "Anti-Cliche" challenge. It features overly used stock that has become trite, and instead use it in a completely different way. Or you can take a style or a theme that is not typical for you and create an image in that style or theme. We've done "Anti-Cliche" challenges here at ManipulateThis in the past. Here are a few examples that 'breaks" the cliche using the same stock:These A
New Challenge-It's Portrait Time!NEWSFirst, I want to thank everyone who gave me ideas for future challenges, including some links to some really cool stock. Right now I have a poll up with ten themes that either came from the advice I got from the previous poll, or my own ideas. If you haven't voted for your favorite theme, please go to the HOME page and do so.And if you don't mind, I really need to get more votes for "Apocalypse", "Theme Tarot and Playing Cards", the "Old West", "3D Summer Fun", and "Seeing Double". These themes are very close in the poll or are tied with another, so I need to get more votes for them. Just choose your favorite from those five. Will you do that for me?We will do every theme in the poll unless there isn't any interest in one. The order of their popularity will determine which order we'll do each theme. So it's very important to vote.I'll have the poll up for a while, so please VOTE!Our New ChallengeOur new challenge is
"Seeing Double" Challenge Info!NEWSIf you missed the first part of this challenge, it's very important that you read it, especially if you're a new member.You can find it here: Read First Before You Begin The Next Challenge.Our New ChallengeOur new challenge is one that we've done a couple of times in the past years. It's called "Seeing Double" because you're using two different poses of the same model or animal stock. Yes, I try to have more variety for you in this challenge. All of these stock are from our affiliates, astrals-stock, EquineStockImagery, CathleenTarawhiti, and Elandria. Basically, you're going to use two stocks of the same model by the same stock provider and put them together in an interesting scene or design. Yes, this time around I'll accept anything, include surrealism, realism and abstract, or a mixture of styles...anything
"Box Of Pandora"--New Challenge!NEWSSo proud of all of you who participated in the "Full Body Portrait". I hope that more of you will participate in the new challenge. I want to also mention the poll of upcoming themes for our challenges. We will do each theme during the next six months in the order of the poll (unless I moved something around for the season). Then I'll have to come up with something Wintery for December/January and that's when I'll put up another poll for more challenges.I like taking ideas for "practical" challenges; that is, ones with stock that I can use. It's even a good idea to show me the stock. I prefer to get such notes here at the group, but you can also write me a note to my art account.Our Next challenges are in this order:1. Pandora's Box (using charligal-stock):2. 7 Deadly Sims3. Summer Fun (using 3D stock)4. Apocalypse5. Old West6. Theme Tarot Cards7. Seeing Double8. Autumn Landscape (poll will decide final landscapes)9. Halloween Contest (must
Creative Art Challenge #25 - VictorianaCreative Challenge #1 - CleanCreative Challenge #2 - ChristmasCreative Challenge #3 - GatewayCreative Challenge #4 - Cold Creative Challenge #5 - ScotlandCreative Challenge #6 - Froud FaeCreative Challenge #7 - Daenerys
Winners announced - The Huntress ChallengeCongratulations to the following winners :iconMorriganArt: 1st prize - 3 month premium membership, 1 large stock pack http://cathleentarawhiti.deviantart.com/gallery/37862918 and one premium content stock image http://cathleentarawhiti.deviantart.com/gallery/38969668:iconSakura060277: 2nd prize - 1 month premium membership, 1 medium stock pack http://cathleentarawhiti.deviantart.com/gallery/40454929 and one premium content stock image http://cathleentarawhiti.deviantart.com/gallery/38969668:iconDiendHkz: 3rd prize - 100 points and 1 small stock pack http://cathleentarawhiti.deviantart.com/gallery/25396766Extra prize out of all of the other entries - my choice -:iconbabsartcreations: wins - 300 points and 1 large stock pack http://cathleentarawhiti.deviantart.com/gallery/37862918 and one premium content stock image http://cathleentarawhiti.deviantart.com/gallery/38969668
CONTEST - win 1000 points and more!THE DEADLINE IS EXTENDED! Read below.Hello all,THE CONTEST IS FINALLY HERE! There's a HUGE prize list with some very good prizes and a (hopefully) fun theme, so please take your time to read this journal and consider joining.Through Space and TimeThe theme of the contest is 'Through Space and Time'. It needs to involve one of my original characters (references given below), but other than that and following the theme the contest is pretty free. You can even add in your own OC's if you wish or more, go crazy! The theme of this contest can be interpreted in a lot of different ways, so be creative!Practical information:VIEW ENTRIESContest theme: Through Space and TimeDeadline: <s>July 28th (2013)</s> August 28th (2013)Prizes:<
Creative Challenge #21 - LureTime for a new challenge.Roll your sleeves up and get ready to work Creative Challenge #1 - CleanCreative Challenge #2 - ChristmasCreative Challenge #3 - GatewayCreative Challenge #4 - Cold Creative Challenge #5 - ScotlandCreative Challenge #6 - Froud FaeCreative Challenge #7 -
Wings Of Love Contest!! ENDED-Vote Now!!Well our contest has ended and we have some amazing art to choose from!! The polls are up to vote!!http://angelicterra.deviantart.com/journal/poll/3562365/http://angelicterra.deviantart.com/journal/poll/3562368/http://angelicterra.deviantart.com/journal/poll/3562369/Hello Everyone!It's time for another contest!HAPPY VALENTINE'S DAY!The theme for the contest is "Wings of Love". I've thought really hard about this, and I'm allowing you to make a darker piece for the contest. I figure love can be dark and light too. However, I don't want the pieces TOO dark. I don't want to see someone killing someone or any "real" bloody hearts.Sooo here are the rules Must be new, as of February 13, 2013 Contest will run from February 13, 2013 to March 14, 2013 You may enter two pieces, only one will be choosen for any prize though Must be a photomanipulation ALL stocks must be credited and linked with a direct link to the im
Creative Art Challenge #22 - ValentineCreative Challenge #1 - CleanCreative Challenge #2 - ChristmasCreative Challenge #3 - GatewayCreative Challenge #4 - Cold Creative Challenge #5 - ScotlandCreative Challenge #6 - Froud FaeCreative Challenge #7 - Daenerys Creative Challenge #8 -
Show your Creativity - Contest Openall the informations here
Christmas Angel Contest - Ends today!Hello all 1 Day left for our Contest:Christmas AngelsDeadline: December 23rd 2012.--------------------------- Here are the Time Zones for the Deadline on December 23rdPacific Standard Time (PST): 23:59:59 Sunday December 23rd 2012, such as Los AngelesEastern Standard Time (EST): 02:59:59 Monday December 24th 2012, such as New YorkCentral European Time (CET): 08:59:59 Monday December 24th 2012, such as BerlinMoscow Time (MSK): 10:59:59 Monday December 24th, such as MoscowAustralian Eastern Standard Time (AEST): 16:59:59 Monday December 24th 2012, such as Sydney---------------------------UPDATE December 11th: Added some new prizes! Here are the rules 1. Create something that fits to the theme Christmas AngelsThis can be an angel with a christmas tree in the background or a small angel figure hanging on the christmas tree, an angel praying at the crib of the little Jesus baby, an angels choir singing with the st
Winners!I've only received 8 entries so far, so I decided to extend the deadline till the 5th of JanyarySo I've decided to hold a contest to promote my stock account :iconAnariel-Stock: I've just realised that nobody has used my Medieval Green stock yet, hopefully this contest will change the situation Both photomanipulations and traditional/digital images will be accepted. You may enter up to three times, however only one of your artworks can win. To enter the contest leave a message under this journal post with a direct link to your entry.I'm really looking forward for your amazing entriesGood luck and have fun!Prizes:1st place: 2nd place:
Our December Challenge!NEWSIf you haven't seen the great entries for the "Beautiful Autumn" challenge, don't hesitate to go HERE to view them.Okay, folks. This new challenge is a Winter theme. Easy? Yes, but do pay close attention to the following details and the expectations. Also, this is really a "long" challenge, or mini-contest, so winners will receive a large prize pack, includes stock packs and points) then what we usually offer for the average 2-week challenge.So, don't be shy. Go for it! You can never win if you don't participate! Our New ChallengeOur new challenge is called "Winter Wonderland", and it features pre-made background stocks by our members RebeccaLongArt, PatriciaRodelaArtist, robhas1left, and SweediesArt. These are backgrounds that we made for a challenge last December. Here are three examples. They may or may no
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Come celebrate Shakespeare's birthday with jugglers and jesters, music, song and dance. Enjoy stage combat workshops, the chance to perform your favorite lines of Shakespeare on the Folger stage, and tours and treasure hunts of the Folger's reading rooms. Plus, crafts for the kids and birthday cake for all! Admission is free.
Event begins at 12:00PM
Presented by: Folger Shakespeare Library
Season 2 of The Paradise continues the story of life, love and intrigue in a glamorous Victorian-era department store.See all broadcast times →
Questions on how to listen to Classical WETA 90.9 FM or VivaLaVoce online? Problems connecting to the stream? Let us help!Learn more →
Who says you can't turn back time? That's exactly what happened on February 11, 2014 in DC.Watch video →
Your very own WETA kid can now watch favorite TV shows whenever he or she wants!Start Watching →
Garrett Peck, author of "Capital Beer: A Heady History of Brewing in Washington, D.C." discusses the history of brewing in the nation's capital.Watch video →
WETA Channel 26 hit the Washington airwaves on October 2, 1961, when station manager George Baker introduced viewers to WETA's inaugural broadcast, The New Era.Watch first broadcast →


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Item: 154698663 |
Model: 1500004551
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As your baby grows into toddlerhood, about 25% of his calories will come from snacks. Gerber Graduates Puffs are a delicious snack thats specially designed to dissolve quickly while an engaging fun shape is just right for little fingers to pick up. Specially made for crawler, toddler and preschooler developmental and nutritional needs, the puffs are a great way to make every bite count by providing vitamins A, C, E and iron for healthy brain development. Made with whole grains, each serving provides baby with 2 grams of whole grain as well as zinc and 5 B vitamins for healthy growth and development. Kosher, these are an easy-to-chew and swallow first step to healthy independent eating for little hands and even better, no mess to clean up.Product Features:
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Reader Comments (Page 1 of 1)
I was the second in command in my guild, raid leader, and the guy that everyone came to when our GL was being... well too GLish. Lol. I helped out with everyones drama issues, never create drama on purpose, and all the drama that i did create was between me and our GL, in private, only availible to see by some officers.
I left the guild partly because i didn't have time to be an officer cause of school, but mostly because of our GL. When I decided to leave I had already talked it through with each our officers 1 on 1 as well as some of our members that i trusted. The final thing i did was talk to my GL about it.
My biggest peice of advice would be to talk to the person you are having issues with, or talk about the problem with your officers. If they don't listen to you, or don't care, then its time for you to leave. If they do listen, but you can't seem to reconcile things (whcih is what happened in my case), then its time for your to leave.
Hopefully you can work things out. I had thought about leaving multiple times, and by talking it out I postponed my leaving for around 6 months. It really does help. But sometimes you just arent happy and need to move on.
Good luck to you stacy


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From Wikipedia, the free encyclopedia - View original article
|Musa acuminata 'Gros Michel'
Gros Michel bananas from Jamaica.
|Musa acuminata
|Cultivar group
|AAA Group
|'Gros Michel'
|Martinique, Jamaica[1]
|Musa acuminata 'Gros Michel'
Gros Michel bananas from Jamaica.
|Musa acuminata
|Cultivar group
|AAA Group
|'Gros Michel'
|Martinique, Jamaica[1]
Gros Michel, often known as Big Mike, is an export cultivar of banana and was, until the 1950s, the main variety exported to the United States.[2]
Gros Michel is a triploid cultivar of the wild banana Musa acuminata, belonging to the AAA group.[3]
Its official designation is Musa acuminata (AAA Group) 'Gros Michel'.
Synonyms include:
Gros Michel is known as Guineo Gigante, Banano, and Plátano Roatán in Spanish. It is also known as Pisang Ambon in Malaysia, Pisang Embung in Indonesia, Thihmwe in Burma, and Kluai hom thong in Thailand.[3]
French naturalist Nicolas Baudin carried a few corms of this banana from Southeast Asia, depositing them at a botanical garden on the Caribbean island of Martinique. In 1835, French botanist Jean François Pouyat carried Baudin's fruit from Martinique to Jamaica.[4]
The 1923 musical hit "Yes, We Have No Bananas" is said to have been inspired by a shortage of the "Big Mike" bananas, which began with the infestation of Panama disease early in the 20th century.[5]
By 1960, the major importers of Gros Michel bananas were nearly bankrupt, and had waited to deal with the financial and environmental crisis. The Cavendish was cultivated so consumers would still be able to obtain bananas.[2]
The international name of this banana variety is 'Gros Michel' (Musa acuminata AAA). This variety was once the dominant export banana to Europe and North America, grown in South America and Africa. In the 1950s, Panama disease, a wilt caused by the fungus Fusarium oxysporum, wiped out vast tracts of 'Gros Michel' plantations in South America and Africa, but the cultivar survived in Thailand.
After the banana catastrophe, South American and African plantations switched to the resistant Cavendish banana subgroup (another Musa acuminata AAA). The clone 'Dwarf Cavendish', today's food banana in the west, has a different flavour, a different morphology ('Gros Michel' is slimmer), and unlike 'Gros Michel,' they do not turn fully yellow in tropical lowlands. A 'Gros Michel' can reach 7 m tall, while a 'Dwarf Cavendish' only reaches about 2 m. A Malaysian variety within the Cavendish subgroup sometimes found in Thailand is 'Gluay hom kiao'.
The original 'Gros Michel' variety is a top export for producing countries in Malaysia and Thailand, with the grade A bananas being exported to Japan, and increasingly to China.[citation needed]
The Honduras Foundation for Agricultural Research cultivates several varieties of the Gros Michel. They have succeeded in producing a few seeds by hand-pollinating the flowers with pollen from diploid, seeded bananas.[6]


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Stealth Cam® Core Mini Digital Scouting Cam, Black (Refurbished)
Item # WX2-311027
- Google+
- Details & Specs
Stealth Cam® CORE Mini Digital Scouting Camera. A compact, covert Game Cam for 24/7 pre-hunt intelligence. Yours now for a special buy LOW PRICE !
The effort you put in before the hunt is every bit as important as the effort you put in during the hunt. And thanks to Stealth Cam, that pre-hunt effort is hardly any effort at all. Undersized and equipped with a 4-digit security code system, the Core Mini Digital Scouting Camera is easy to conceal and secure in the woods.
Protected in a rugged, durable weather-proof housing, and armed with 40 infrared emitters with a 50' range, it's an effective and incredibly affordable day / night trophy tracking system. Because these are factory refurbished models, you get it at an amazingly low price. Satisfaction still 100% guaranteed.Your new Trail Camera:
- 3.0 megapixel resolution, with still photo image settings for 3.0 or 1.3 megapixels
- Video and audio recording of 10, 20, 30, 60, 90, 120, 150 or 180 seconds
- Time lapse function
- 40 IRs for a 50' range on night shots
- Burst mode for 1-9 images per triggering
- 5-59 second or 1-60 minute recovery time-out
- LCD status display
- SD card slot for your own card, up to 32GB
- Test mode
- Time / date / moon phase stamping
- 4 digit security code
- USB output for downloading pictures and video
- Uses 8 AA batteries, and has an external power jack for 12V battery box
- Durable, weatherproof black housing. 5"h. x 3 1/ 4 "w. x 2"d.
- Reviews
Customer Reviews
Don't Forget
Guide Gear® 3.5" Portable Digital ViewerBuyer's Club $44.99 Non-Members $49.99
Lucky Buck MineralBuyer's Club $17.99 Non-Members $19.99
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Wildview® TEK30 Game Camera (Refurbished)Buyer's Club $69.99 Non-Members $69.99
Stealth Cam® P12 Infrared Trail CameraBuyer's Club $62.99 Non-Members $69.99
Wildview® EZ Cam Game CameraBuyer's Club $58.49 Non-Members $64.99


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1-99 Kennedy Drive has a Walk Score of 94 out of 100. This location is a Walker's Paradise so daily errands do not require a car.
Nearby parks include Memorial Park, Yantacaw Park and Booth Park.
Nearby schools include Franklin Middle School, Nutley High School and Radcliffe Elementary School.
The closest grocery stores are Specialty Products Wholesale LLC, ShopRite of Nutley and Wakefern Foods Corporation.
Nearby coffee shops include The Hillside Cafe, Cafe Via Veneto and Chestnut Cafe & Eatery. There are 34 restaurants within a 15 minute walk including SANTINI PIZZA, SUBWAY® Restaurants and Rocky's Restaurant & Pizzeria.


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New Eastern Market
201 Memory Lane
Stop by and check it out. The farmers market is located in York, Pennsylvania at 201 Memory Lane York, PA 17402. Call to learn more about its selection of organic food, fruits, vegetables, local specialties and crafts. Open year round. Hours are - Friday, 7:00 a.m. - 6:00 p.m. Takes WIC. Click the Edit link if you shop at this market to provide information about what is sold. http://www.NewEasternMarket.com
If you've shopped at New Eastern Market, tell us what you think of the market.
Undoubtedly THE BEST market around! Everything you'd expect to find in a local market and MORE! Love it & go as often as we can.
Great place to shop and eat!
-- Chris
Fritz produce has great produce and they are the nicest people. Always very pleasant with smiling faces and they remember to thank you for your business. They have the best tomatoes around...try the Juliet when in season, they are so sweet.
-- Kelly S
I am a stand owner at this market. I sell spices, herbs & teas. I love this market and I believe you will too. We have a large selection of vendors. We offer foods both for take home and eat-in. Best of all we offer a friendly neighborly atmosphere. Bring your family and friends; we look forward to see you there.
-- Pamela J Kramer
Great variety of fresh food vendors. Meats, vegetables, baked goods, dry goods, and even a used book vendor!
-- Craig
Abosolutely Beautiful! Best times to go are begining of Spring and right befor Holloween the colors smells and flowers(Spring) are out of this world!
-- Elise
It was so expensive when I just went the other day! Were they price gouging or something? One gyro was $7.25, and one cupcake was about $4.50. I'm never going in there again without asking how much something is first!
-- Mary
Big Sky bread has the best bread ever!
-- DiDi
It's great - fresh produce, much cheaper than you would find at local grocery stores and you support many local farmers and other businesses!
-- Wendy
Fitz Brothers produce has the best quality fruits & vegetables. It is a great farmers market for the young & old!!
-- Mrs. Miller
I LOVE the new Eastern Market. The local produce from Fitz's and others, $1.75 subs in the back corner, the world's best candies (by Fitzkee's), the Brethren ladies' delicious pies and breads, meals like home-cooked, fresh meat, homemade salads, ad infinitum... It's all there - on Memory Lane. (Literally.)
-- Mike Stambaugh
Published by World Readable


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Allover lace A-line gown with beaded motif detail Style WG9821
David's Bridal Collection
This item is available in stores and online.*
Allover lace A-line gown with beaded motif detail.
Train that extends one and a third yards (about 4 feet) from the waist.
A dress with a fitted bodice that gradually flares from the waist. A-line styles are flattering for all women.
customers bought with this dress
Allover lace A-line gown with beaded motif detail Style WG9821 119 120
Absolutely gorgeous! I went to Davids Bridal in February of 2010 2 months after I got engaged. I knew I wanted a lace dress, but I didn't like too much beading. My consultant suggested I try one of her favorites on. I saw the dress on the hanger and immediately thought I wasn't going to like it. I put it on anyway, and I am so glad I did! When I walked onto the pedestal everyone in the store had their eyes on me! And it was very busy, I went on a Saturday. I did not want to take the dress off, and that's how I knew it was the one. They had this dress in my size at the store, and instead of ordering a new one, I put this one on layaway. After I left the store, I realized I didn't want the dress in ivory. I bought the dress at 17, and thought white would be more appropriate. I didn't realize the dress was in ivory until I looked at the receipt. A few days later, I requested to see the dress in white, and stores only carried it in ivory. But I took a risk and ordered it in white, and the beading stands out way more on the white lace and it looked absolutely amazing! Pictures don't do the dress justice! With all the other picture I haves, it was too hard to see the dress. August 29, 2010
Absolutely Perfect Dress! I originally purchased a different dress from Davids Bridal and changed my mind only 10 days before my San Diego beach wedding. I had tried this dress on at Davids Bridal but purchased my first dress on impulse. I couldn't stop comparing it to this dress! I'm so glad my husband was so supportive and understanding, and went and purchased this dress for me. The beading is gorgeous and the lace is so timeless. The way the lace gathers at the waste is SO flattering! My husband and I got married December 12, 2009 and I couldn't have been happier with my dress!! August 26, 2010
I LOVE IT LOVE IT LOVE IT!!! I walked into David's to pick up a bridesmaid dress because I was supposed to be in another wedding and decided to try on some dresses for my wedding next year in 2011 just for fun. My fiance was with me so I figured it would give me a good chance to see what style he really liked on me. I had searched the website about 100 times and knew the three dresses that I absolutely loved. This was not it. The sales consultant mentioned this dress and both my fiance and I said "Nah! Not our style." She assured me that the picture in the catalog did not do the dress justice. After trying on the dresses that I thought I loved but looked horrible on me I tried on this dress and it was automatically in the keepers pile. I swaped from this one to one other which was completely different as I was a little torn between the two but kept coming back to this one and wanting to try it on. I couldn't resist and had to buy it right then and there. I had no intention of getting a dress that day. Made my fiance leave the store and wait for me in the car so he did not know which one I picked. All he knows is that it is between two dresses that he really liked. It will be a great surprise. I can't wait for our wedding next summer!!! August 25, 2010
A Perfect Combo of romantic, sexy and classic I went to David's Bridal with a certain style in mind. I tried on several different white flowy dresses and I thought I fell in love with one. I started looking through the catalog and I decided to try this one on on a whim. This dress is AMAZING!!! The ruching and beading on the front really bring out my curves and make my waist look way smaller than it really is. The ivory colored lace is gorgeous, and it is really soft and flowy. It is very romantic and the sweetheart necklice gives it a sexy feel without being too much. The pictures really don't do it justice, and I didn't want to take it off. I walked around the store in it for at least 20 minutes. My fiance it very traditional and is going to love it when I walk down the aisle in May!! August 20, 2010
101-104 of 120
*Color & Style representation may vary by monitor. Not responsible for typographical or pictorial errors. Product availability varies by store and online. Some in-store purchases require special order and markdown styles cannot be special ordered. Contact your local store for details.


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Search Result
Talking computer program can improve social skills
For many people, face-to-face conversation is intimidating. Conversing online and in text form is often easier than looking into someone's eyes. But being comfortable in conversation can do more than help alleviate awkward social situations -- it can help with job interviews, public speaking and dating. Now, a computer program is helping out.
Tags: MIT, computer, software, social skills
Can you speak Dothraki? Creating a fictional language for 'Game of Thrones'
When HBO's "Game of Thrones" producers put out a casting call for the creation of a fake language, David J. Preston rose to the challenge.
Tags: dothraki, game of thrones, khaleesi,
Is snoring ruining your romance?
With couples desperate for eight hours of sleep sharing the same bedroom, snoring can be a major problem.
Tags: snoring, sleep, MedStar Washington Hospital Center, Dr. Guy Winch, Dr. Stanley Chia
The road to romance
If you're feeling confident in your relationship, maybe it's time to hit the road. After all, road trips are the new way to test -- and strengthen -- your relationship.
Hilton hotel stops room service for customers
No more breakfast in bed for you. And forget having that 1 a.m. tasty treat delivered to your hotel room.
Tags: Hilton, room service, hotel, travel
Virgin Galactic launches passenger trip into space
A new crop of astronauts are headed to space. And you could be one of them.
Tags: Virgin Galactic, Richard Branson, Space, SpaceshipTwo
Will your pet be cared for when you're gone?
The new faces showing up at area animal shelters are actually old ones. Dogs and cats whose owners have died are now finding that their final home is a cage.
Tags: Pets, will, adoption, euthanasia
Understanding men and women via the brain
In order to understand your mate, you must first understand his or her brain.
Tags: brain, Men, women, Mark Gungor
A new app that lets you share the things you hate
Hate being stuck in traffic? Hate waiting at a restaurant for a table? Hate the weather? What else do you hate? Now, there's an app for that.
Allergies don't decrease with age
The sneezing, the runny nose, the hives - aren't I too old for this?
Tags: allergies, Dr. Martha White, Institute for Asthma and Allergy, pollen
Hi: 73 °F | Lo: 56 °F


text: Medical Minute August 27, 2010 12:42 PM View Comments Related Tags: Dr. Murray Feingold, Emergency Room, ER, Medical Minute, Primary Care Get Breaking News First Receive News, Politics, and Entertainment Headlines Each Morning. Sign UpWBZ's Dr. Murray Feingold talks about the practice of using the ER as a primary care facility. View Comments


text: Snow Covered Adirondack Chair Canvas Art Item #: 120853 $39.99 $6.97 Ship to Home Ship to Store Summer is officially over and nothing says that more than the snow covered Adirondack chair featured in this canvas print. Winter and nature have taken over in the scene, giving the piece a quaint, country charm. Canvas art measures 28L x 1.625 W x 22H in. Crafted of canvas Features an Adirondack chair covered with snow, pine branches, and birds Comes ready for wall mount; no hanging hardware required This item is no longer available for purchase.


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|Ward giving the Giants a bigger than normal kickoff return
|Written by Admin
|Wednesday, 15 August 2007 10:48
In a specialty job where the average return man may weigh about 180 pounds, Ward is packing 230 every time he fields a kickoff and gets in gear behind a wedge of blockers.
As far as the Giants were concerned, Ward was one of the highlights in their 24-21 preseason loss to the Carolina Panthers on Saturday. The fourth-year back averaged 45.5 yards on two returns, taking the second 67 yards to set up New York's first touchdown.
``The kickoff return is like a big zone play,'' Ward said before a recent practice at the University at Albany. ``It's one cut and up. There is not a lot of time to dance back and forth. You have to hit it. So that's what I try to do.
``I am a big back and once I go forward that is a lot of force coming behind me. The little guys, it will hurt.''
Veteran linebacker Reggie Torbor knows what Ward is talking about. He plays on all the Giants' kickoff and punt teams and he has taken his share of hits. He also knows Ward well enough to make fun of him.
``He's a little stocky guy,'' Torbor said of 5-foot-11 back. ``He needs to go in the steam room and drop 50 pounds.''
After a couple of seconds of chuckling, Torbor gets serious about his buddy.
``He's so fiery, and that's the best word I can use to describe him,'' Torbor said. ``Once he gets the ball, he's not a cutter, a Dante Hall type. He's straight downhill. And being on kickoff coverage teams, that's not the type of guy you want to go against because he's been going 30 yards by the time you get to him.''
There was a downside for Ward on his long kickoff return. He got caught from behind and didn't score.
Naturally, during the special teams meetings after the game, Ward got grief from teammates.
``He ran out of gas,'' Torbor said. ``It was the first game. We'll excuse him on that one. Once we get into the season, we won't excuse him if he gets caught from behind.''
Ward, who returned a kickoff 92 yards for a touchdown in 2004 for the Giants, enjoys his role. However, it's obvious he wants to be more than a return man. He played halfback in high school and college and he wants to carry the ball in the NFL.
With the retirement of Tiki Barber, the starting job belongs to Brandon Jacobs. New York also acquired Reuben Droughns from Cleveland in the offseason and drafted Ahmad Bradshaw in the seventh round in April.
Where Ward fits into the running backs' picture is uncertain. He has carried the ball 35 times for 123 yards, a 3.5 yard average, in his first three seasons. He got five carries against the Panthers on Saturday and averaged 5.8 yards.
``I am showing them that I can be accountable on the kickoff return and as the third back,'' Ward said. ``I think that once that preseason continues and I can show them what else I can do, that will open their eyes and show them I can help this team out in any way possible.''
Ward also needs to show that he can stay healthy. He missed the first six games last season. During training camp he slipped on a wet floor while wearing his cleats and broke his foot. Eventually, he played eight games and averaged 20.3 yards on 23 kickoff returns with a long of 36 before re-injuring his foot.
``I want to show them I can be a part of this team and that I can help them win,'' Ward said. ``That's the main thing. I want to show them I can stay healthy and be that spurt that is needed.''


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C215 is back on his home turf in Paris. Check out a few of his recent works around town. More looks after the jump.
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We find the most interesting Vintage Telephone. Here is the best deal we found for the VINTAGE WESTERN ELECTRIC, BELL SYSTEM CLOTH PHONE WIRE for sale on the Internet.
|If you want to see its description or find similar items currently for sale please click here.
VINTAGE WESTERN ELECTRIC, BELL SYSTEM CLOTH PHONE WIRE Picture and Description:
From an estate of vintage electronics and accessories, here is a large spool of original... BELL SYSTEM/WESTERN ELECTRIC CLOTH COVERED PHONE WIRE The spool dimensions are about 6 1/2" wide and 4 1/2" tall and the spool weighs about 3+ pounds, which is a lot of vintage cloth covered wire! As you can see from the label, this is... PAIRED BH COLOR: BK/R-BK 24 GA. AWG FT. 500 The wire and insulation are in excellent condition... GOOD LUCK!!! IMPORTANT NOTICE! I will ship the least expensive way, generally Parcel Post, to save you money. I do not charge a handling fee, just the actual shipping cost! I will package your winning item very carefully, however, large and/or heavy, fragile items will be sent via FedEx, as they handle their packages with the utmost care and they are generally less expensive than USPS. Thanks for looking & bidding! Pay me securely with any major credit card through PayPal!
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More than 1000 riders in occasion of the Granfondo Bottecchia, which took place Sunday, 22nd April in Caldogno, in the province of Vicenza.
2 competitive trails, the Granfondo of 149 km and the mediofondo of 106 km. The long trail was won by Roberto Cunico from Vicenza (Lugo Cicli Beraldo), with a time of 4:17:01, followed from Giuseppe Sorrenti (X-Bionic Team) and Davide Graziani (Bevarino Thiene). Among women the long trail was won by an incredulous Monica Berlato (Granciclismo), with a time of 5:36:10
The men's mediofondo race was won by Thomas Pernechele, instead the women's race was gained from the fencing champion Dorina Vaccaroni , who is going to add the trophy to three Olimpyc medals and nine World's.
A big participation also for the cycling route Vi.Vi.Tour, a trail of about 60 km to discover the beauty of the Berici hills and the Palladian villas.
Bottecchia Cicli is excited for the big attendance of the riders to the cycling event of Caldogno, supported by Bottecchia since the last year, and it is happy to count the big numbers of lovers which are approaching to this beautiful sport.
We thank you all the participants to the 12th edition of Bottecchia Granfondo, they made this event memorable.


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Dreams (Gigamesh Edit) - Fleetwood Mac
Dreamy dance update to one of the greatest songs ever written. I dig the reverse echo.
10/11/12 chill dance party playlist - dj sandstep
Click here if you want to pop out a player to kick out the jams.
Click here if you really want to start at the top and check this here tumblog out.
Just some stuff that's caught my ear lately on soundcloud turned into an amuse l'oreille for your Thursday festivities
Download: http://bit.ly/dreamsfdl


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The wait is OVER!! Karl Lagerfeld's new Chanel film The Return has arrived
Emmanuelle Alt, & Karl Lagerfeld - at FNO, Paris.
(Source: style4style)
Karl Lagerfeld debuts exclusively at London's Selfridges
(Source: youtube.com)
Behind the scenes: Karl Lagerfeld shoots Daphne Guinness.
(Source: margiesgold, via chanelaperitif)
CHANEL The Little Black Jacket exhibition teaser
(Source: thelittleblackjacket.chanel.com)
Chanel and the Little Black Jacket exhibition will head to London this Fall. The exhibition, shot by Karl Lagerfeld and styled by Carine Roitfeld, features 113 photographs of celebrities and personalities wearing the iconic Chanel little black jacket.
(Source: guestofaguest.com)
For all things Uncle Karl, check out Karl Lagerfeld on Voguepedia
Chanel Spring 2012 video
(Source: jadoreprettythings, via theglitterguide)


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Chorale is Randolph College's largest music performing ensemble. Chorale prepares four separate programs each academic year: a Fall Concert or showcase program, a Christmas Vespers service, a tour program (usually taken during Spring Break) or Winter Showcase, and a Spring Concert. The choir frequently collaborates with professional and student instrumentalists and soloists, usually performing at least one extended work each year. In December 2013, the Chorale performed Vivaldi's Gloria with orchestra. Chorale has toured to Washington D.C., Atlanta, Pennsylvania, Chicago, California, Jamaica, and most recently, Greece. The choir has performed in Carnegie Hall, Washington National Cathedral, National Presbyterian Church, University of West Indies Chapel, and is one of very few choirs to be invited to sing in the United States Holocaust Memorial Museum. In 2004, Chorale initiated its new music program, in which the ensemble commissions and performs choral works written especially for the group. To date, Chorale has performed seven such premieres, with the composers in residence for six of them. Our Spring 2014 composer in residence is Randall Davidson (http://www.boysartmusic.com/biography/index.html).
Touch of Harmony (ToH) is a small, auditioned ensemble dedicated to the performance of vocal jazz, popular arrangements, and an occasional madrigal. Over the course of the academic year, ToH regularly appears at local high schools, alumnae events, college functions, sporting events, and often tours with Chorale. ToH has participated in vocal jazz workshops with VocalEase (the vocal jazz ensemble of the U.S. Army Field Band), and with jazz musician and composer in residence Wendel Werner, who performed with the ensemble onstage in April 2008. In 2008-2009, ToH performed the world premiere of "Dinosaur Jazz," a gift from Werner to the ensemble.
Our newly-formed Chamber Orchestra will prepare three separate programs in the 2013-2014 academic year: an orchestra-only concert in December 2013, our annual Christmas Vespers, and our Spring Concert in April 2014. Chamber Orchestra provides a rare opportunity for students to gain valuable experience performing side by side with local professional musicians, who supplement the sections in positions not taken by students. Larger works
Students interested in performing chamber music in small groups may enroll in Ensemble. From semester to semester, different instruments collaborate on works from the literature, one to a part, and receive coaching from a member of the music faculty. Our Spring 2013 Ensemble was comprised of flute, violin, cello, and piano; past ensembles have included woodwind quartet and piano trio. Chamber groups have performed in departmental recitals and college functions both on and off campus.


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What's the most VARIED cuisine in the world?
By varied cuisine, I mean which cuisine has the most variety of dishes? Can you eat a different Chinese/Italian/French/... dish for 365 days each day of the world? I'll let you define what you mean by "varied". For instance, if you consider beef fried rice and chicken fried rice to be two dishes, please state this assumption.
Just a bit of a discussion I had with my mom. (We're Chinese.) She's claiming Chinese cuisine to be most varied. I actually say it's Italian, or at the least, Italian cuisine can be just as varied as Chinese.
I'd say China is far far bigger in terms of geographical regions (and hence variation in biological systems), population, and area... so surely should have more different types of food.
Perhaps Europe (as a whole) or the Indian subcontinent would be a better comparator?
A nicely provocative question, and I never like being first to reply. China clearly brings trump cards to the table: history, size, conduit for human migration, land and sea. No one can dispute the signature dishes from many chinese provinces.
Provocateur as I am, I argue that Mexico may not be in the same weight class as China, but is a contender in it's own right. Distinctive regional specialties, agrarian / seafarian excellence, great cooks and imagination and history.
I'll enjoy the discourse to follow.
When one considers the vast variation within not only regions but neiborhoods as well as households I think Italian cuisine to be the most variable. Think too about the use of butter versus olive oil; Pecorino versus Reggiano; Seafood versus beef/meat. Even garlic versus onion and there you have, from north to south, the most variable cuisine.
Nota bene: I'm talking native cuisine, not Italo-American food.
re: Karl S
I think your breakdown is spot on. I would rank your list of cuisines in the same order and group them as you did because of the regional and cultural overlaps.
re: FLFoodieGrl
With further consideration about the key issue of variety, I would put the Indian subcontinent over China.
I am not familiar enough with imperial Turkish and Persian cuisines to fully appreciate how they'd be ranked vis-a-vis French-Italian. But I am aware of it's something barely appreciated in the West.
re: Tripeler
Except that the Burmese peninsula is frozen in time behind locked doors, with a desperate silent suffering population.
I have 1000 Classic Indian Recipes book, a 1000 Italian recipes book, and 1080 Spanish (though this has a lot of 'continental' recipes). Or how about America? The big yellow Gourmet cookbook has more than a 1000 recipes.
How about the cuisines of the United States---since we seem to absorb all the others? If you went to restaurants in this country, or a variety of private homes, I believe you could sample most of the cuisines of the world, which is something you could not do in other countries.
China probably wins this based just on the sheer landmass of the place alone. I would also argue that Mexico has so many varied climes and regions that it would be a pretty good contender. Finally, I don't think that it's unfair to call the U.S. a varied place. Depending on where you go, you can get just about every kind of world cuisine, and I'm not entirely convinced that you can attribute it to its home country.
re: meatnveg
I am inclined to agree when we consider the issue is variety. For all of China's immensity, India's strikes me as even more diverse in its variety, and there are strong geographical, demographic, and cultural reasons for that.
re: Harters
We may get there in a couple of hundred years, but I don't think we're even near there yet, and I think climate change will have a strong bearing on this development.
Two assets are a huge and varied population and variety of climate zones. One key limiting factor: aside from Hawaii and southern Florida, we don't have a truly tropical zone. Climate change is not necessarily going to help get us one, as we are more likely to see an expansion of the aridity customary in the Horse Latitudes, rather than the truly tropical weather of the areas south of those latitudes.
re: Karl S
I'm not sure that climate zone is a limiting factor, Karl.
Given the magic of modern transportation, we've basically eradicated "seasonal" from the lexicon of fresh fruits and vegetables. I can get pineapples year round (although I'll pay a pretty penny for them in the winter months in N. America, but you get the idea), and just about any type of vegetables can be had at any time of the year.
And even truly seasonal tropical fruits (e.g. melons, papayas, etc.) are easily accessible here in the U.S.
If I can get fresh durian in the U.S., there are very few boundaries left in the world.
re: ipsedixit
But what is their condition compared to locally fresh?
I understand that one can get things. But often not in peak condition. That has a tremendous effect on cuisine development.
For example, we hardly get the array of mangoes one can get in India, and in the same condition.
Probably Cantonese, especially since they constantly absorb new ingredients into their already vast repertoire.
A variation on the question is: where is a typical person's diet most varied? India has a wide variety, but any one person will the diet of his own region and cultural/religious group. Obviously describing 'a typical person' is difficult in any country.
My vote is Irish - you can eat a potato dish for 365 days, year in year out ;/)
On a more serious note...
I would discount America - yeah you can sample cuisines from around the world, but this in itself is not a single varied cuisine. When someone says "American cuisine", I think BBQ as a true type, or perhaps Cajun or Creole or Carolina Lowland etc etc - regional types.
Like many on this thread, I feel it should be Chinese, hands down. Mexican may not be tops, but still, in the top 5 somewhere along with Italian.
Alas I am quite ignorant when it comes to Indian and cant form an opinion there.
re: porker
Most Americans have a very limited sense for the variety of cuisines in the Indian subcontinent.
A version of Punjabi cuisine dominates the US impression of Indian food the way that a version of Cantonese once did of Chinese food. And a limited array of southern and Bengali dishes now count for variety in urban areas where there is a strong presence of ex-pat Indian professionals; this is parallel to the advent of a kind of Szechuan/Hunanese cuisine in major US urban areas in the 1970s.
As always, the key to development of a broader sensibility will be the availability of ingredients, especially hard given how difficult it can be to replicate fresh tropical products on another side of the globe.....
But, it would be wise for Americans to consider that our appreciation of Indian food is like what our appreciation for Chinese food was like forty years ago.
Because if you are allowed to consider beef fried rice different from chicken fried rice, then heck, I can think at least 365 different variations of hot dogs. And that's just hot dogs!! I'd still get to go through all the iterations of hamburgers, grilled cheese sandwiches, etc., as well as all those Americanized dishes like gloppy Chinese food, Chipotle style burritos, hardshell tacos, gargantuan overgrown nachos, oversauced pasta dishes, etc.
[tongue firmly planted in cheek\
re: jiminy
I doubt there are many people in India eating kim chee, in France eating tacos, in Argentina eating jambalaya, in Ireland eating pho, yet in homes around the US all those dishes are being made or they are available in the nearest major city.
re: escondido123
True, but I think the OP is asking about a single, varied cuisine, not which country or geographical area offers the most diverse cuisines.
re: porker
Well then, maybe we need to define the word "cuisine?" I see a definition that is "a style or quality of cooking." Or maybe we are talking about "traditional" cuisine? How far back to we go? Does Italian cuisine get to include tomatoes and corn from the New World? Does British cuisine include that of its former colonies, India in particular? Since Mexicans have been in the US since before there was a California, is that not a US cuisine? Don't know if this is all so easily defined.
re: escondido123
You'd be surprised. People get around, darnit.
The Chinese were, for example, present in Mexico City at least by the early 17th century, when complaints were sent to the Spanish crown about their dominance of the laundry trade.
IIRC, about 10% of Ireland's population is now non-Irish.
Buenos Aires is as much a melting pot as, say, Boston.
A favorite memory of a visit to Rome in 1994 is of watching two elderly Chinese ladies in a Metro subway car, speaking in a mix of Italian and Chinese, in Chinese tones, with Italian hand gestures.
Et cet.
re: Karl S
Peru does have its own version of Chinese food, and so does the US.
re: limster
We miss Sam F!
re: Karl S
I know people move and there are all sorts of people in all sorts of places, that's why I said doubt there are "many" not doubt there are "any." Just looked at stats on Ireland, 5% are non-Irish/non-white. But turns out there are enough Vietnamese in the country for there to be three Vietnamese restaurants, as long as you live in or are willing to drive to Dublin!
re: jiminy
Though I think one could (perhaps) make an argument for the North American continent as a whole- I would vehemently disagree that the United States has the most varied cuisine as a country. We are not a culture that eats almost anything and everything that crawls, walks, flies or swims as a majority on a regular basis (and almost every part of every animal). I think we have a lot more "rules" about what is acceptable food (eg. insects, balut, winged mammals, rodents, dogs, horses, etc., etc.) than many other cultures from other countries and that all of our regional and ethnic foods get abridged and "dumbed down" by these rules. And that's just meat- not to mention fruits, veggies, grains, fermented things, et al.
I remember hearing about this in a lecture in college or Culinary school that Peruvian cuisine is the most varied, and has the most unique dishes. It's because of the Native American, Spanish, German, Italian, Japanese, Chinese, Indian, and other immigrants.
Without a doubt, India. HUGE variety. And the funny thing is that most people are completely unaware of it. In fact I'd say that your average person knows basically nothing of real Indian food.
The thing is, caling "Chinese Food" a single cuisine is sort of like referring to "European food" as a monolithic entity. Isn't it normally divided into eight separate regional cuisines? I count nine, because I add foreign Chinese food (like American Chinese) as a separate regions.
And as an aside, yes, I've been known to say "Hey, want to go out for Western food today."
re: tastesgoodwhatisit
You are funny. What would be typical "western food"?
re: paulj
Exactly. When you live in a Chinese country, you never say "Hey, let's go out for Chinese tonight!", but there may be only a handful of authentic Western restaurants around.
Actually, when we want totally American restaurant food, we typically go to some place like Chilis or Outback or Gordon Biersch, were you get the same food you would at that restaurant in the US, rather than the local interpretation. Taiwanese Italian is an interesting experience, for example.
re: tastesgoodwhatisit
At least "Chinese food" is slightly better than "Asian food". The use of that hated latter term always drives me bonkers, especially when the folks who say it really do mean "Chinese food" in practice and not even "Japanese food" or "Korean food" etc.
re: huiray
Good point. In the UK, asian often indicates indian, whereas in America it seems to more often mean chinese or at least east asian. This may not be everyones experience but it is something I have noticed.
re: Muchlove
That American use of 'Asian' to refer to all of eastern Asia, from Japan south to Indonesia, seems as widespread among immigrants from that area as among Anglos. Look for example at this 'about' page from 99Ranch
which talks about 'quality Asian food products' and ' needs of Asian immigrants'. That chain is strongest in Chinese products. There are some Indian, Middle Eastern and even Hispanic products, though no more so than a well stocked 'Western' market.
But there is an even broader category, which I call multi-ethnic. I shop at a couple of produce stands that also stock groceries from India, SE Asia, Mexico, Middle East/North Africa (eg. French made pasta with Arabic labeling), and Eastern Europe. One even has a rack with Ethiopian items. With a mix like that, it is impossible to come up with labels or categories that will satisfy all sensibilities.
re: paulj
"That American use of 'Asian' to refer to all of eastern Asia, from Japan south to Indonesia, seems as widespread among immigrants from that area as among Anglos."
I would suspect it is often so because they are being influenced by the white American sensibility and culture around them, and are also using the "White American convention" term "Asian" when using English (or, rather, American English). In Chinese "Asian" is not normally used to refer to Chinese folks or Chinese cuisine. The Chinese blurb on that website (the 'about' page) instead appears to use the terms for "The East", "Orient" (loosely), "China" [Middle Kingdom], (Chinatown) etc.
Oh, BTW, that supermarket calls itself Tai Wah (大華) in Chinese.
In context, 'Wah' (華) also refers to China.
re: huiray
How's your Korean?
"Online Shopping for Asian Grocery, Korean Kimchi, Rice Cookers, Appliances & more at everyday low prices."
re: paulj
Yeah, but they're purposely trying to attract Asians other than Korean. They carry non-Korean cuisine items. Would Koreans refer to their own cuisine as Asian? I doubt it, although the context matters. Here, we've referred to European cuisine in some contexts, but clearly, we're able to differentiate between the major characteristics of each country's own cuisine (with some overlap, to be sure).
That Americans can't tell (and mostly don't care) that a Chinese "Itamae" is serving them sushi or that a Vietnamese person is throwing the knife and spatula around at their Teppanyaki (which is a New York invention, albeit by a Japanese person) is just normal. But to say that a Japanese person would be ok with that is mostly going to be untrue. Of course, there are exceptions - well trained cooks can come from anywhere. But nationality does matter to the people from those Nations, regardless of how things are marketed in our great mixing bowl.
re: applehome
With reference to their own cuisine, nearly everyone is going to use the more specific terms, not one that spans a continent or subcontinent. An Ecuadorian would not want their 'seco de chivo' to be confused the Peruvian version, even though both might shop at a Plaza Latina. It's South Carolina pulled pork or Texas brisket, not American BBQ. New England clam chowder (with debates whether Maine or Boston has the true version), not American clam chowder.
One food writer (interviewed on The Splendid Table) opined that teriyaki was the quintessential Seattle fast food. But the owner of such as shop probably is not Japanese, but one of the many recent immigrants - from Asia or even Africa.
re: Muchlove
As Muchlove indicates, here in the UK, we use "asian" as a fairly generic term indicating food (and, of course, people) form the Indian subcontinent and around - so India, Pakistan , Bangladesh, Afghanistan and Sri Lanka.
Apropos of this subject, I just happened to buy Molly O'Neil's book "One Big Table" at our library's bookstore today. She spent years on the road looking for and eating American food. Her take includes foods from all the immigrants--an interesting read. She talks a one point about how immigrants take their simple dishes--with limited local ingredients in their own countries (economic availability being a big factor)--and turning them into new dishes using the abundance of food/ingredients in the US. As one Vietnamese immigrant observes, "I can make the best Vietnamese food now that I live in America."
Variety comes from foreign influences - whether thousands of years old, or merely decades. In those terms, I don't think you can have a cuisine more varied than the US. Consider, also, our free market forces. Instead of the standardizations of an Imperial cuisine, we do anything to please anybody - as long as there's a buck to be made. That, of course, creates our headlong drive to the lowest common denominator - to fast foods, central kitchens, economical shortcuts, etc., but ultimately, it's all variety - we reintroduce our shortcutted variants back to the rest of the world as fast food. We do hit a blank when it comes to using offal and to making cheap ingredients taste great. But maybe soon, when the bottom 99% have only 0.5% of the wealth, we'll learn to make that stuff edible.
If we think of quality as a factor - that is, variety with quality - then Japan has the edge. Japanese cuisine has absorbed all its foreign influences (yoshoku) and raised each to new heights. Given its ultimate seafood base - with the entire world as their backyard pond to play with as they see fit, and then the level of development they've attained in Beef (WaGyu) and Pork (KuroButa), I see no other country, not even the US, that can compete. They've absorbed all the cuisine from the countries they overtook, including China and Korea, and the western influence has never ended.
re: escondido123
I was thinking about Malaysia or Singapore, for similar reasons. But like the USA, it might be argued that those are mixtures of cuisines, not an integrated one. A foreign TV host is more likely to sample the diversity of one those countries than a local (e.g. a Muslim from Java probably won't sample a Balinese roasted pig, or a sago palm grub from Iran Jaya).
re: paulj
But that is true of any country. Are Chinese of the north likely to sample the cuisine of the south? Are Indian vegetarians likely to sample an Indian cuisine more focused on meat? The larger the country in size, population, ethnic groups the more diversity there will be in their cuisines and the greater likelihood that some will never sample the others.
re: escondido123
That's why I think there 2 very different notions of diversity. It's very hard to compare the diversity of India as a whole with that of a city like New York or Los Angeles.
re: paulj
In Malaysia, lots of folks eat "across cuisines", so to say, and it is considered 'normal', except perhaps for a fair part of the Muslim/Malay population.
As an aside, however, the enforcement of "Halal" regulations by the Muslim-majority government especially in the capital, Kuala Lumpur, in all public food courts (with one notable exception - Hutong @ Lot 10) means that pork is strictly forbidden in such places, so you have the nonsensical parade of "altered" Cantonese dishes from various stalls in those places where pork and all pork-derived ingredients is missing/replaced in those dishes. This is nonsensical because pork is so integral to the taste & flavor profile of so many authentic Chinese/Cantonese/Hokkien/etc dishes and cuisine. Any restaurant (especially in hotels, which also enforce Halal regulations) that wishes to be certified as "Halal" under Muslim rules (or lose, at the minimum, any possible governmental business or affiliation if they do not get "Halal" certified) has to eradicate all pork products from the premises and from the food. This all results in an alteration of "native" Chinese or Malaysian-Chinese food and any other cuisines that normally use pork products in any place that is obliged (or chooses) to be "Halal" certified. Yes, there are various places that still serve pork in their dishes, with some even declaring loudly in their signage about serving lots of pork - but all such places would have to be stand-alone private concerns. This "Halal"-dom-ness is not as prevalent in some other parts of Malaysia (e.g. Penang) and certainly not in (Chinese-majority) Singapore.


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Psychology Professor Kelly Lambert
Randolph-Macon College Psychology Professor Kelly Lambert was featured in an article
in the June 15, 2013 edition of the
Washington Post. The article highlights Lambert's research, which tests
nurturing in both male and female rodents and its correlation to "father behavior."
Lambert is the Macon and Joan Brock Professor and Chair of the Psychology Department
at Randolph-Macon College. In addition to teaching
psychology and neuroscience courses, she maintains a behavioral neuroscience
laboratory where she and her students investigate the plasticity of the mammalian
brain. Her work investigating the paternal brain is funded by the
National Science Foundation.
Lambert served as president of the International Behavioral Neuroscience Society
from 2009-2011 and has published research articles in journals such as Nature,
Scientific American, and Behavioral Neuroscience. In 2001 she
received the State Council of Higher Education for Virginia Outstanding Faculty
Award, and in 2007 she was awarded the Samuel Nelson Gray Distinguished Professor
Award at R-MC. In 2008 Lambert was named the Virginia Professor of the Year.
Lambert's books include Clinical Neuroscience: Psychopathology and the Brain
(with coauthor Craig Kinsley, Oxford University Press, 2010), Lifting Depression:
A neuroscientist's hands-on approach to activating your brain's healing power
(Basic Books, 2008), and
The Lab Rat Chronicles: A neuroscientist reveals life lessons from the planet's
most successful mammals (Perigee, 2011). She is currently writing Biopsychology
(Oxford University Press). Lambert also serves as co-director of R-MC's Schapiro
Undergraduate Research Fellowship (SURF) program.


text:
Parcel White Console Table:
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Product Review - Powell Parcel White Console Table
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Reference - Sku: 990-225 - Powell Parcel White Console Table by Powell Furniture


text:
Ticklists: Pembroke Rockfax Top 50, Best slab climbs of the UK.
Photo: The runout on Mean Feat! © vertigo714
View all 10 photos or Submit a new photo of this climb.
guy757 - 15/Jul/14
Patrick Hill - Lead dnf - 09/Jun/14 with Dan Geh
Awesome fun. Top run-out is great - mega-intimidating but easy enough to enjoy. No chalk - proper hold search required.quiffhanger - Lead O/S - 31/May/14
Rested at the cruxwill_benfold - 2nd dog - 31/May/14 with Ross McKerchar
Hidden - Lead O/S - 14/May/14
Julian Cooper - Lead β - 16/Apr/14 with Stuart Knott
First E5 of the year. Rubbish greasy conditions, then rain on the top half. Pleased I tried hard and didn't give up, was worth it for the head wall.Ed morris - Lead rpt - 04/Apr/14 with stefan
mike mo - 2014
Adam Booth - Lead O/S - 31/Aug/13 with Ed Mitchell, Ellen Cobby
Matt Cooke - Lead dnf - 25/Aug/13 with Sam Taylor
2nd E5Matt Harle - Lead O/S - 14/Jun/13
lcullum7 - 2nd - 13/Jun/13 with Matt Harle
Tremendous. The blank headwall is a real cherry on top.Alex Mason - Lead O/S - 06/May/13 with Jemma Powell
Blasted through at the start of the day, so I didn't give myself time to get scared. Went wrong at the top (traversed too far left then up) but did the meat of the route and the crux.Daniel Heath - Lead β - 04/May/13 with Remus
Hidden - 2nd rpt - 04/May/13
Never climbed anything at this grade before, felt more like 5c. Nice crimps most of the way. Dan Geh - TR O/S - 07/Jun/12
yarrow - TR O/S - 07/Jun/12 with Phil W
Great climbing on good crimps.AMJ098 - TR O/S - 06/Jun/12
Patrick Hill - TR O/S - Jun/12
Jake fell off the crux, then I lead the first half with his gear and beta and pushed on to the top.jacobjacob - Lead β - 26/May/12
Missed the sequence and fell off the move to the last break, one move from success. Lowered off so Jacob could have a go. Really should have had it. Feet were absolute agony - need to wear friendlier shoes when its that hot!jacobjlloyd - Lead dnf - 26/May/12 with Jacob
Not sure why i fell off this again. Really no reason to.jacobjlloyd - 2nd dog - 26/May/12 with Jacob
Nearly fell off this one. first E5 onsight. Just enough gear (and it was good for a change). A few hard moves, one very hard move. top section was classic. 3*markalmack - Lead O/S - 07/Apr/12 with chris todd
Hidden - 2nd O/S - 07/Apr/12
tried once on a top rope clean so led it.Adam Coles - AltLd RP - Apr/12
miastacey - Lead O/S - Aug/11 with Bob Smith
Pretty steady with some thin moves up to the break... if you follow the continuation crack its desperate, I slinked off to the left where it is easier.Duncan Campbell - UKC - 2nd - 29/Jul/11 with Dave Morse
AlexRenshaw - Lead - 29/Jul/11 with Ted Lister, Thomas Renshaw
Great climbing, plenty of beta (from all angles!) from Barni and Luke. Glyn - Lead β - 29/Jun/11 with Luke, Barni
barni - Lead β - 29/Jun/11
pipof747 - Lead O/S - 29/Jun/11
Luke Brooks - Lead β - 28/Jun/11 with Glyn Hudson, Barni
Hidden - Lead dnf - 29/Apr/11
Ed morris - TR rpt - 17/Sep/10 with -martin
Hidden - Lead β - 12/Aug/10
RobRock84 - 2nd dog - 05/Aug/10 with Steve Quinton
climbed clean to the half height break, couldnt get a decent rest to recover so lowered of. One more rockover and i could have had it, devastated.Ed morris - Lead dnf - 27/Jun/10 with james
C coldwell-storry - Lead rpt - 25/Jun/09 with George Ullrich
Tried it once a couple of years ago, felt like a different route this time.feilx - Lead RP - 01/Nov/08 with Floris
jonnybull - TR dog - Aug/08 with Alban
End of a long day and my tired partner point blank refused to second me on anything. Thought I'd have a go at Kitten Claws and unsurprisingly found this bloody hard. Two rests.thomasadixon - TR dog - 26/Jul/08
Thought I was on Kitten Claws and not surprisingly found it fairly hard and scary!Chad123 - AltLd dog - 04/May/08 with Sam
dannyboy83 - Lead β - 09/Feb/08 with Dave Moir
Painful, hard and scary. Not my preferred style of climbing but enjoyable in hindsight.Ram MkiV - Lead O/S - 27/Aug/07 with Dan
Davros the Psyched - Lead O/S - 2007
feilx - Lead dog - 18/Nov/06 with Sion
Bella - 2nd - 19/May/05 with Michael
al99 - TR dog - Aug/04 with Alex Wainwright
Dave Musgrove Jnr - Lead O/S - 11/Jun/01 with Viv
Hidden - Lead O/S - 01/Jun/01
Hidden - Lead - 2001
belay bunny turned bad - 2000
Found it a bit cruxy at 2/3rds height but otherwise nice with relatively good small wire placements throughoutJeff25 - Lead RP - 01/Sep/99 with Oliver
Hidden - Lead O/S - 1990
Chris Craggs - 1980
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