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circulating pump on/boiler burner does not come on (10 Posts)
michpatomalley October 26, 2002 @ 10:07 PM
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circulating pump on/boiler burner does not come onI have a fhw, 3-zone, baseboard heat system. The three zones are fed by three circulating pumps. I replaced all three thermostats with programmable thermostats and one zone now does not work. When the new thermostat turns the system "on", the circulating pump turns on, but the boiler does not. Unless another zone is "on", the system then circulates water that has not been warmed. There are just two wires (red and white) that connect to the thermostat. Things worked fine before the thermostat switch. However, nothing in either the two-wire set-up or the process of changing the thermostat seemed unusual (at least vs. the 2 zones that continue to work). Any ideas? Thanks very much!
J.C.A. October 27, 2002 @ 1:10 AM
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Check...The thermostat with an Ohmmeter/continuity tester . It wouldn't be the first one sent that didn't work out of the box .Don't forget to check both ends of the wire ! Something may have come apart while doing the switchout. Good luck !
J.C.A. October 27, 2002 @ 1:15 AM
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Sorry,Mis-understood /misread the part about the pump turning on . (it's 1 in the morning , still a little foggy !)
Mike Kraft October 27, 2002 @ 8:21 AM
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This is a testTry this.Turn the power off.Take the cover off your switching relay box.Remove one of the "ice cube relays" from one of the two zones that work.Then do a switcharoo with the zone that does not respond.Power-up and see what happens. When your t'stat call for heat that will pull the "ice cube relay" and in turn close your "XX" which will close "TT" on your boiler aquastat.So the way I see it..if your pump comes on and goes off from the t'stat then the t'stat is good.If you aint getting continuity from XX to TT when the zone in question is circulating.......it sounds like the switching relay is bad. cheese PS.......it is not unheard of to get a funky control out of the wrapper.
John@Reliable October 27, 2002 @ 1:53 AM
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What type of switching relay?
michpatomalley October 27, 2002 @ 8:10 AM
Contact this userit is a Honeywell RA832A, and the new stat is a Honeywell CT3200.
Bill NTSG October 27, 2002 @ 6:17 AM
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maybe........ Changing the t-stat had nothing to do with it. It could be very possible that the old t-stat acted the same way and you were not aware of it. Does the zone in question heat the rooms ok? It may be the way the original installer/plumber/or electrician wired the zone. It can be corrected but if it works ok don't worry about it.
michpatomalley October 27, 2002 @ 8:12 AM
Contact this userno, the old thermostat seemed to work fine... it was a mechanical / mercury thermostat and fired the boiler up just fine.
Mark J Strawcutter October 27, 2002 @ 8:26 AM
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some process of eliminationdoes it work right if you put the original thermostat back on? does it work right if you move one of the other new thermostats from a working zone to the non-working zone? likewise, does the new thermostat on the failing zone work properly when connected to one of the working zones? Is it a power-stealing thermostat? Is there anything special/different about the failing zone in the zone controller (ex it can be set as priority and the others can't) Mark
Glenn Harrison October 27, 2002 @ 6:59 PM
Contact this userThe RA 832 relay is a single relay with dual contacts. One for the pump and one for the burner circuit. If the pump is running, you most likely have the bad luck of having a bad contact in the relay, or a boiler circuit wire came loose. I could see the very remote possibility that the thermostat could be sending recuced power to the RA832A causing the relay to pull in just enough to make the pump contact but not the boiler contact. My first test would be to jump out the R & W wires at the thermostat and see if the relay works normally. If so, the thermostat is bad. If not, then you need to check the relay. Up in the top left corner there are two "X" terminals. These all the low voltage boiler contacts. You will need to check for 24 Volts between each X terminal and the transformer common in the boiler. If 24 volts at one contact and not the other, relay is bad. If 24 volts at both terminals, or 0 volts at both terminals, then there is a wiring problem elsewhere. Oh, by the way, don't try to remove the relays on an RA832A. They are permanatly mounted. Hope this helps. Glenn


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Self-Catering an event - tips? Recipes?
- yumcha Mar 5, 2008 10:30 AM
I am having an event that I would also like to cook for.
It should be for around 70 people. I'd like to be able to make many of these dishes ahead and re-heat them on the day of.
One idea I had was prime rib/beef roast - getting a large roast or two, cooking it to rare the day or 2 days before and heating it up to about medium-rare/medium day of. Can this work?
Have any good catering tips/ideas for appetizers or mains?
This topic has come up a few times on this post before so look back a bit for ideas... but your beef/rib roast should be done the day of the event- at least I always find it tough to get meat re-heated just right.
Have a few special items like beef roast that you can concentrate on the night of the event and then select some cold or room tempurature recipes (like quiche or sushi) that you can make ahead and will be almost effortless the day of the event, then pick a few that cook similarly (i.e. all bake at 350) so you can cook multiple items once.
re: lhb78
Beef roast as said might be a problem. My favorite thing to make ahead is Chicken Marsala. Yum! I make a ten layer salad or some Raman noodle slaw to go with it. Add some wild rice. Easy to heat up. Easy to cook. I've done it for 80+...with two toddlers and little or no help other than night of serving from my husband. The microwave was wonderful! Worked like a dream! Also served some very basic green beans almodine. Good luck with your party! I do stuffed shells a lot too. Easy to make, easy to transport... pulled pork isnt hard to make ahead, but you'd need a lot of crock pots to get it made adead of time effiently unless you're freezing it.
re: nancyv
Did you do a baked marsala? or just regular marsala and re-heated it. Also, did you freeze it?
I would not precook a roast beef. I have catered many, many events and that is one dish that I do on the day of the event. It will never be juicy or cooked the way it is when it is done the day of. You can cook it earlier in the day and let sit at room temp.
I catered my daughters baby shower (80 people) and did it all weeks in advance so the day of all I had to do is heat it in oven.
I made chicken cutlets - breaded and froze them before cooking. Day before cooked them all and put into trays with sauce and cheese to be ready for oven on day of.
I made stuffed shells- a month before. Stuffed the shells and froze them (without cooking). Night before defrosted and day of covered with sauce/cheese and cooked.
Eggplant was breaded and placed in trays, covered with sauce/cheese and frozen until day before event when it was defrosted and baked.
A day or two before I made a gigantic batch of marinara sauce with meatballs, sausages, chicken and pork. Stashed in fridge and day of kept it in a crock pot for serving purposes.
Day of made salads, garlic bread made with fresh garlic and butter on french bread loaves, and then baked all previously made items and enjoyed my day!
People still can't believe it was all done by one person.
Organization and planning is key.
re: MeffaBabe
wow that is impressive. im assuming you served pasta with the marinaria. also, was the eggplant still crisp even though covered it with a sauce beforehand? I would have thought the moisture would have made them soggy. The whole sounds fantastic though. I have always toyed with the idea of catering my own wedding although it scares the bejeezes out of me.
What kind of event? Brunch or a light meal? Full on dinner?
In cooking for 70 without a caterer - you'll need to enlist friends, especially those that are talented around a knife, and lots of them, if you value your sanity. That's my biggest piece of advice.
Two beef roasts/prime rib will take up your entire oven all day - do you really want that? Who will slice and serve those two huge beasts once they are out?
As appetizers, cheese/crackers, roast/fresh veggie platters, and antipasti are probably your best options. These can be assembled quickly and only require piling ingredients (artfully, in colorful arrangements) onto platters. Also, only the cheese and any meats will require time in the icebox, which will fill up faster than you can imagine. Plus, people can serve themselves.
As sides, pick things that do well served room temperature and can be served in big, pretty bowls: White Bean and Rosemary Salad with arugula, Turkish Parsley and Onion Salad, Curried Chickpea Salad. Again, you'll need lots of space in the fridge, so save space where you can.
Have your bread pre-sliced at the store, or better yet, buy really good rolls (so you won't have to heat them to make them palatable). Serve with butter sprinkled with some sea salt.
Buy dessert, or make some half sheet pans of lemon bars, brownies, and fruit bars. Maybe make a huge batch shortbread and drizzle with chocolate. The reason I say this is that all these cookies keep well out of the fridge/freezer and can be made days ahead.
I admire your intentions to prepare all the items yourself for the event. I have been in your shoes many times hosting parties for my son's special days growing up and all the Family Holidays. I always did it because I enjoyed the challenge and I knew I could prepare the foods better than any outside caterer.
The first thing you must do is prepare a menu and consider all the purchases necessary to complete the dishes. My first rule for any dish decided on for the table is......If you cannot make it better yourself, buy it already prepared.....even if it means you must take Sandra Lee's approach to dress up the item with your own special touch. As a matter of practicality, it makes sense to follow her lead and save costs in the long run. Examples of what I mean, and suggestions for your party, are:
Fresh Mozzarella Bocconcini...........buy a prepared tub that includes the Olive Oil and improve it with Fresh Basil, Roasted Red Peppers and etc.
Italian Antipasto....... A good brand of Artichokes. Olives, Giardiniera and Cherry Peppers and Roasted Red Peppers.......Salami or Pepperoni.
If you have time, slow roasted plum tomatoes infused with basil and olive oil is always a winner at my parties. Very intense flavor. Roasted or Grilled Vegetables are a good choice as well
Saving time and steps is imperative for your time management. Cooking food a day before and reheating the next day is time consuming and quality suffers. It's better to take the approach to prep all your items the day before and put the dishes together in the hours before your party begins. If it is cool outside, you need not worry about spoilage, as it may be colder outside or in your garage, then in your actual refrigerator.......An example would be if you had a Sea Food Salad planned. Clean the fish the day before....or even poach, though I would not recommend myself, then the next day a couple of hours before the party guests arrive, you put a pot of water on the stove and bring to a boil. cook the fish is steps, First the shrimp, then the calamari, scallops and say mussels. Chop some celery and red onion and put it all together with Olive Oil....no lemon or vinegar, otherwise it will continue to cook....lemon wedges available is better.
Stove time and oven time is your biggest obstacle, so I will address the Roast Beef specific. cooking it the day before and trying to recook it the next day could be problematic and not recommended. Instead of serving it hot, consider serving it slightly warm or at room temperature. Plan your day time wise and put the roasts in the oven in the morning, cook to desired temperature and let rest up to two hours before the start of the party. this will save you from having it in the oven twice. A good idea would be to plan a good portion of your menu to be served at room temperature.
I hate to seem like I am recommending an Italian themed menu, but my experience is it is generally well received. If you are making a pasta dish, prepare your sauce the day before. If you are planing a Primavera type dish, cut your vegetables the day before. On the day of, reheat the sauce, place a large pot of water and bring to boil. Precook the vegetables 50% and remove......cook pasta and 2-3 minutes before the pasta is ready, throw in the vegetable to finish cooking......drain and add any sauces......You have now made a hot dish in 20 minutes and it will be fresh and not dried from cooking twice.
My last recommendation is to consider Fried Chicken from your favorite local place. Mine is from PopEye's and i have been including it for the last few years and it is a winner. No fuss, no muss and at less than $1 per piece, very reasonable without any effort. You can plan this for hot or again at room temperature.
I'll let some others give you some ideas now, but if you would like more, do not hesitate to ask again.
re: fourunder
Actually, I would offer that the first thing you need to consider is your cooking options - i.e., do you have one oven, two ovens, a grill, how many stovetop burners, etc. That's always the first consideration for me. You can't make three baked or roasted dishes which need to be served hot if you don't have the oven space to accommodate them. Don't overlook your slow cooker to keep things warm - they can be a tremendous help. Plan a menu that will fit your cooking units.
I second foreunder's suggestion of buying a few prepared items. Unless you have lots of help and lots of space, you'll have a hard time doing it all from scratch. If you buy good quality items, no one will notice.
Once you have determined a proposed menu, look at it and cut something out. Everyone tends to overplan, and I always find that no one missed the dish or two that I cut from the menu.
Finally, take the time well in advance to make (1) a detailed list of everything you need to buy and (2) a time line. To create the time line, I work from the end (i.e., out of the oven at 5:00) to the beginning with each dish, estimating (generously) how much time each step (i.e., 10 minutes to chop the onion, etc.) will take, thus bringing me to a starting time for each dish, and making note of what can be done a day, two days, a week or more ahead of time. Then I integrate all of the time lines for the individual dishes into one master time line, noting the time I have to start each step and how long it should take me. This never fails me! You always know whether you're forgetting something and whether you're on time or running late. Include the serving items you will need for each dish, and don't forget to build in some time for freshening up.
Here's one of my favorite party hors d'oeuvres recipes: buy jarred marinated artichoke hearts and lightly puree them in the food processor with a bit of the marinade oil. Make bruschetta toasts in the oven, remove from oven and while warm, rub with a cut piece of garlic. Spread the artichoke puree on the toasts, top each with some cracked pepper, a basil leaf and a parmesan cheese curl.
Good luck and enjoy the day!
For an event that size, I would NOT serve something that needs to be cooked for a long time in the oven right before serving. I would reserve the oven for heating pre-made appetizers/dishes which only need to be in there for a short while.
I usually try to make most of the dishes to be things that can be served cold or at room temperature, and always do it buffet style, so that you don't have to get dishes out all at the same time.
Having friends that can help you prep, cook and serve is a must under these circumstances.
Give us an idea of budget and time of day/kind of meal you want to serve and then it will be easier to make suggestions on food.
In the past I've done parties of this size with themes that included Greek, Italian, Tapas, and Polynesian/Hawaiian, to name a few.
Great suggestions above. Maybe a few more.
1. Determine if you need to have a special menu for kids. More work and planning if you do.
2. Plated or buffet? More work, but more kudos for plating.
3. Carefully detemine your prepare-ahead items (and you should have a few): dishes based on steamed chicken, chili, beans, lasagna, tamales, curry, some soups, gumbo, doro wat, braised ribs, slow cooked meats, slow cooked sauces for pasta, gravlax, marinated salads (e.g., Japanese cucumber, carrot and daikon, eggplant salads), sauces, ice cream, pies, cakes, cookies. Select some of these types of dishes to prepare ahead of time.
4. Carefully determine what needs to be prepared on the same day: e.g., your roasts, some potatoes, sushi (rolls), and other things you get started the morning of the day of the event.
5. Carefully determine your dishes to be prepared slightly before the event and plan accordingly: Your famous Beijing duck and steamed filled buns, momo, empanadas, carpaccio, ceviche, sashimi, fresh salads, most vegetables, fish en papillote, rice, fixings for make-your-own soft tacos, ... These are the most numerous and trickiest--and include other foods you will use if plating (for which you're need some help or volunteers with some preliminary instruction). Timing is everything. This category also includes appetizer plates.
6. Overlapping with 5 above, determine if you're going to do some live cooking/grilling: steaks, sausages, grilled chicken, tempura or other deep fry-and-eat-goodies, grilled vegetables, ... in this case you're need qualified volunteers to man the grills or Fry-o-latr.
How does this work in practice? An example:
Appetizers: gravlax with bread, crackers, capers, chopped onion, and cream cheese; and/or carpaccio with shavings of a good hard cheese; and/or tempura vegetables.
Starter: carefully plated (bowled) Thai fish soup (e.g., tom yam pla dok) and/or Japanese vegetable salad and/or light pasta salad (plated).
Main: Sky's the limit if you've successfully arrived at this point. The grill and/or deep frying is appropriate to buffet. Your roast--as well as such things a stuffed chicken, meats, peppers and the like--can be plated or served at the buffet line. Stuff like curries, stir-frys, cassoulet, chili, ceviche are best buffet.
Dessert: best plated--can be the impressive touch. Here you can use your refrigerated small plates (put in when the last of the other food was taken out) and your squeeze bottles.
Finally, if you in any way do a buffet, make sure you have a million small plates if the alternative is mixing sashimi or carpaccio or ceviche with some baked beans or a steak or...
If you didn't get enough advice... make sure you have enough refrigerator/freezer space, even if you have to borrow part of someone's freezer. I'll go to put things in and not have enough space, have to clear out my food and get rid of it. The few days before any event, preparing my own meals goes out the window because I don't have enough room in the fridge for both my food and the big dinner. Same goes with the freezer.
you've gotten some great replies - I almost think mine is superfluous! I have done this a bunch of times and here are my biggest pointers (since you already have recipe and specific item suggestions): pick a few things that will "star" and focus on those. Some things such as salad, fruit tray, crudites can be outsourced to people who want to help - they are hard to mess up and it makes others feel good when they can contribute. And third: a la the Sandra Lee impersonator: pick some items you can "doctor." My personal favorite is the mesclun salad mix from Costco tossed with orange-scented cranberries, candied pecans and goat cheese from Trader Joe's. Presto - gourmet salad! Also, don't make yourself nuts: I find that I ALWAYS run out of time to make the countless items on my menu, so focus on the must-haves first, and the elective stuff afterwards. To give you an idea: I just catered a family bridal shower, and just ran out of time and energy to make the appetizers. The boxed ones worked just fine when I realized I wouldn't make it.
oh, and as for a main: my go-to advance prep meat dish is brisket.
I am self catering my daughters 18th birthday in 2 weeks. And shes vegan...
To honor her I have decided to be totally vegetarian for the party ...I tried to think up a menu that she would be able to eat and that people who are not used to eating veggie would like. I have already frozen 2 very large pans of eggplant parmesan. I didn't fry the eggplant but cooked in oven til soft and then layered with already shredded cheese from Trader Joes. AND Trader Joes canned marinara is really good has NO fructose and passes the muster with my daughter. I made a small soy version for her.. ALSO already frozen is enough pesto for about 5 lbs. That will be at room temp although I could also heat I have frozen some veggie chilli and will make another batch and serve in crock pot although I totally lucked out at the thrift store and found 4 wire catering trays along with 6 large tin pans. I can buy small cans of sterno and put on table...I am also making small felafels that I can serve with small pitas and hummus. I have frozen felafels before and they can be reheated and taste ok..I will have a big salad with vvith various dressings and an assortment of breads...Some of which I will bake ahead .I froze home made pound cakes and will also make brownies. By the way I love to bake but I tried the Ghiradelli brownie mix and you cant tell the diff.
I did a wedding rehearsal dinner as a present to the children of some friends of mine. The groom wanted a Southern BBQ and it was done as a buffet. It was for 70 people and as a further challenge I had to prepare it in PA and transport it to VA and finish it off in a B&B where the event was held with limited kitchen access. Here's what I did:
Appetizers: Cheese plate, veggie tray and dip: all cut in advance and bagged, dip made ahead. Boxes of good crackers
devilled eggs, boiled, shelled and cut in advance, arranged in final serving trays for transport, yolks deviled and sealed in a ziplock so I could snip the corner of the bag and stuff eggs at the last minute
Stuffed grape tomatoes: scooped in advance, smokey bacon/cheese stuffing bagged like above
My homemade bread & butter pickles off my shelves.
Main course: BBQ Pulled pork made days in advance put in aluminum trays and frozen to be warmed on site
Baskets of various rolls
Coleslaw made in advance and toted in ziplocks
BBQ chicken, par-baked and then finished on grill on site
Baked potatoes, washed and foiled in advance and baked on site
Roasted corn, husked, buttered, wrapped in foil and then grilled on site
Baked beans made in advance and crock pot warmed on site.
Dessert: Purchased plain cheesecake with sides of fudge sauce or raspberry sauce
Apple crisp: The only thing I did from start to finish on site, but had the topping already made and bagged to spread on right before baking. It baked while guests were eating their way through dinner.
The day of the dinner mky time was mostly spent just warming things up and stuffing other things. I grilled the chicken about an hour before service and the corn went on as the chicken came off. The corn took about 10-15 min per grill-full. Other than the mother of the groom helping me to move stuuf to and arrange the buffet table, I did it totally by myself.
The guests loved it and some tried to hire me for catering their own events thinking I was a professional. Also got accosted by a guest that turned out to be a chef at a resort in Blowing Rock, NC for recipes!
re: morwen
"devilled eggs, boiled, shelled and cut in advance, arranged in final serving trays for transport, yolks deviled and sealed in a ziplock so I could snip the corner of the bag and stuff eggs at the last minute"
That is genius! I always try to arrange prefilled deviled eggs and the filling ALWAYS get smushed around during transport, leaving them not so lovely.
My fiance and I hosted a Christmas party for 85 last year and made all the food ourselves. Menu was: stuffed pastry with olives; spinach "brownies"; mushroom stuffed pastry; slow-roasted shrimp with either yogurt or chipolte mayonnaise. These were passed, all were great except for the mushroom stuffed pastry. The shrimp was an especial hit and is served room termperature. We had gravlax with black bread and several condiments, as well as ham with biscuits, mustards, etc. Cheese and crackers, nuts were scattered around. Everything was made in advance and served at room termperature.
Many thanks to you all! Everyone, you have helped me out so much!
After all of your replys, I will not do a beef roast. I really like the idea of curry, baked chicken as a main. I will not be in my home and transporting all food over, so the oven will only be used to re-heat things.
Buffet is also the serving method.
You've all also helped me clarify my menus. I was putting all of my eggs in one basket, so to speak, and it seems much more do-able with a simple main and perhaps fancier sides and apps.
I am going to get a club membership for some of this - some of the apps could be very useful and quick to re-heat. I would really love to do tapas/just appetizer type foods (although tons of them, so it would take the place of a main course), but am a bit daunted at making them myself.
re: yumcha
Yumcha - I've done this - all apps and it is way more complicated than doing a traditional meal. For one, you need a ton of variety. Second, apps tend to be labor intensive. Third, they disappear quickly AND you usually need to keep them warm - plus they don't always lend themselves to the sterno-heated buffet trays. Stick with the more traditionally-structured menu this time around! Best of luck.
re: doc_k55
One more thing: be good to yourself and go to someplace like Abby Party Rents for all your china, glassware and silverware. I did this once for a huge party --70 or so guests-- and it was a lifesaver. When you're done with dinner you pack the dirty dishes back into cardboard boxes and they pick them up the next day as is. And it wasn't very expensive relative to the angst it saved me in the end. No dirty dishes to clean, no grumpy hostess when everyone had gone home. It's worth it, believe me. At least look into their prices.
Appetizer suggestion: Phyllo pastry cups filled with a dab of fig jam and topped with crumbled gorgonzola, put in over to melt cheese and heat. Serve. Fast, easy, very gourment w/little work, and the hardest part if finding fig jam!
someone mentioned brisket. I heartily second that suggestion. Make the brisket (s) a day or two ahead and refrigerate (I cook in cooking bags). On the day of the event, removed from the bag and remove all fat. Now you can slice into thin beautiful slices and reheat in au jus ( or barbeque sauce). Always a hit.
I would have that at one station with a baked mac and cheese
At another station I would have a spiral sliced ham with potato and macaroni salads
At a third station I would have two or three vegetable salads (such as corn and black bean; or green beans with almonds) and maybe a slaw. Also biscuits, cheese, garlic bread, rolls, condiments (including some nice mustard)
Then a dessert station.
re: GretchenS
Perhaps,but it can still help other folks with the same issue, can it not?
re: twodales
I agree twodales - I am on the hunt for any ideas possible in helping a niece who would like to self cater - meaning family and friends will be preparing the food and we are looking for all the advice possible! One thing I learned is that planning is the key and anything that can be made in advance, frozen, then rewarmed is helpful.


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A Community prayer vigil will be held at Community Clubhouse in Crisp County on Sunday, September 14,2014 at 7pm.
October 6, 2004
Albany -- Preventing fires is just as important to firefighters as putting out blazes. On national fire prevention week, they want you to not underestimate the risk of fire.
In 2003 almost four thousand people died in fires, most of them in their own homes. Chief James Carswell of the Albany Fire Department said "Most people think fires happen to other people. They do not discriminate. They can happen to anyone any time, and if you are not prepared it could cost you your life."
Firefighters want people who have security bars on their windows and doors to think about what they will do if their house catches fire. Chief Carswell said "If your exit doors are blocked, or you don't have the key to get out, unfortunately you don't have any other options. So you need to pre-plan that."
This National Fire Prevention week, check your smoke detector and practice an escape plan. Georgia Safety Fire Commissioner John Oxendine said "Do a fire drill at home. If you have kids, I do it at night when the kids are asleep. And make them wake up in a dark house and learn to evacuate."
Oxendine says he wants you to get a smoke detector so badly, if you can't afford one, contact his office and he will give you one free. He'll even get you help installing it if you can't.
posted at 3:38 PM by firstname.lastname@example.com
P.O. Box 3130
Albany, GA 31706
(229) 446-1010
FCC Public File
(229) 446-4005
EEO Report
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Spain names 10 new Ramsar sites
Spain designates 10 new Ramsar sites and extends an existing one
The hosts of Ramsar COP8 in Valencia announced during the Conference the designation of 11 new Ramsar sites. Ten of them are now ready for inclusion in the List (the Ramsar Bureau is still awaiting a map for the eleventh: Bahía de Cádiz). They include small wetlands, some of them intermittent, from all over the country, including four in the País Vasco (Basque country) contiguous with France and one in the Canary Islands.
Update: The Bahía de Cádiz map has just been received and a site description for this 11th new designation has been added to the descriptions below.
Here are brief site descriptions prepared from the Spanish Ramsar Information Sheets by Ramsar's Regional Coordinator for Europe, Tobias Salathé:
Bahía de Cádiz. 24/10/02; Andalucía; 10,000 ha; 36° 30'N 006° 11'W. Natural Park (Parque Natural, 2 Parajes Naturales), Special Protection Area and proposed Site of Community Importance EC Directives. An outstanding example of Atlantic tidal marshes on the Iberian Peninsula. Much of the saltmarshes have been transformed into salt pans. Nowadays, most of them are no longer in use and have reverted to more natural habitats or been transformed into pans for aquaculture. Natural habitats also include sandy beaches and rocky islets. The Bay of Cadiz is a crucial refueling site for migrating and wintering waterbirds, hosting more than 1% (Ramsar Criterion 5) of 14 different East Atlantic populations. It also harbours more than 1% of the breeding populations of 5 different shorebirds. The Bay is crucial for spawning, nursery and foraging of 9 commercially important fish species and harbours up to 60 different fish. The Bay was settled in ancient times, as revealed by archeological remains - it is now surrounded by urban centres (400,000 inhabitants) and the Cadiz port facilities. This creates urban, tourism and leisure pressures on the protected area. Ramsar site no. 1265.
Colas del Embalse de Ullibarri. 24/10/02; País Vasco; 397 ha; 42°54'N 002°33'W. Proposed Site of Community Importance EC Directive. Two parts of the extensive Ullibarri-Gamboako reservoir basin east of the regional capital Vitoria-Gasteiz. Since the creation of the reservoir in 1957, these two shallow bays have developed rich emergent vegetation that provides habitat for many species, including breeding and wintering waterbirds, and supports 2500 shoveler Anas clypeata (1% criterion). Threatened species occurring include the water plant Najas minor, the frog Rana dalmatina, and the European mink Mustela lutreola. Human uses include water sports, research and education activities, walking and nature observation along the long shorelines. Ramsar site no. 1255.
Complejo lagunar de La Albuera. 20/12/02; Extremadura; 1,878 ha; 38°42'N 006°46'W. Proposed Special Protection Area and proposed Site of Community Importance EC Directives. A cultivated plain with steppe grazing lands and Mediterranean oak savannah, including seven shallow, temporary endorreic pools and four smaller artificial freshwater ponds, covering together some 40 ha. The temporary pools and ponds represent about half of this EC priority habitat in the Extremadura region. They attract a variety of breeding, migrating and wintering waterbirds. Threatened steppe birds, bustards and sandgrouse are also abundant on the site. Human uses include agriculture and grazing and traditional exploitation of natural resources (timber, plant, mushrooms, etc.). Ramsar site no. 1256.
Lago de Banyoles. 20/12/02; Cataluña; 1,033 ha; 42°08'N 002°46'E. Protected Natural Area. The main part (999 ha) consists of the upstream freshwater lake adjacent to Banyoles town (15,000 inhabitants) and its forested water catchment basin. Within the site, the lake itself, the small marshes Lagunas del Vilar y de las Guixeres, and the inflowing rivers Castellana y de la Puda cover together 132 ha. The site includes also a separate part (34 ha) of the catchment of the Laguna de Espolla pool. It is one of the best examples of a karst catchment on the Iberian peninsula. The local sulphur, iron and carbon cycles support characteristic bacterial communities. A rich and diverse aquatic vegetation of permanent and temporary pools and the associated fauna contribute to the environmental importance of the site. The turtles Emys orbicularis and Mauremys leprosa and the fish Barbus meridionalis are of EC interest. Human activities include tourism and recreation in most of the wetland area, except a few inaccessible parts. Small-scale farming and livestock rearing takes place in the surroundings. Ramsar site no. 1257.
Lago de Caicedo-Yuso y Salinas de Añana. 24/10/02; País Vasco; 26 ha; 42°48'N 002°59'W. Two wetlands situated in the geological Cantabrican deep with much salty resurgences. Lake Caicedo-Yuso (13 ha) receives salt groundwater, creating a particular water chemistry and inland saltmarshes Juncetalia maritimi, a natural habitat listed by the EC Directive. The dragonfly population of Coenagrion mercuriale is of international importance. The other wetland consists of the terraced brine panels of Añana (13 ha), located nearby in the geologically peculiar valley. The water terraces have been used since the 9th century, and still are today, to produce salt through solar evaporation, and they harbour an endemic variety of the brine shrimp Artemia parthenogenetica. Ramsar site no. 1258.
Laguna de El Hito. 20/12/02; Castilla-La Mancha; 573 ha; 39°52'N 002°41'W. Special Protection Area and proposed Site of Community Importance EC Directives. A temporary, endorreic, saline steppe lake on the central Iberian plain. The shallow pool may extend over most of the Ramsar site. However, as it is only rain-fed, it regularly dries out and may occasionally remain dry for prolonged periods. It is one of the best Spanish examples of a steppe pool with rich submerged aquatic vegetation and adjoining salt marsh and steppe (Limonietalia, Juncetalia maritimi) habitats. The surroundings of the receding pool provide important grazing areas for sheep and goats and serve as a refueling site for migrating cranes Grus grus (up to 12% of the flyway population). Ramsar site no. 1259.
Laguna de la Nava de Fuentes. 24/10/02; Castilla y León; 307 ha; 42°04'N 004°45'W. Special Protection Area EC Directive. The original steppe lake ("Mar de Campos") covered more than 2000 ha, but was drained until its complete disappearance in 1968. The current shallow wetland is the result of a successful restoration project begun in 1990. Its water level is artificially regulated, including an annual dry period in summer. During winter and migration periods the lake attracts many ducks and shorebirds. A noteworthy migrant is the globally threatened aquatic warbler Acrocephalus paludicola. Over 200,000 greylag geese Anser anser winter, as well as over 10,000 mallards Anas platyrhynchos (1% criterion). Birdwatching is becoming increasingly popular around the lake. During drying out periods, half of the lake area is grazed, the rest remaining untouched. Its surroundings are used for agriculture. Ramsar site no. 1260.
Lagunas de Puebla de Beleña. 20/12/02; Castilla-La Mancha; 191 ha; 40°53'N 003°15'W. Nature Reserve. Two temporary, endorreic, rain-fed freshwater lakes that may form into one during wet years, but dry out regularly. At the water's edge, rare plant communities with Elatine hexandra, Littorella uniflora and Isoetes sp. developed. The pools attract many migrating waterbirds, including cranes Grus grus. The site acts as a biodiversity island in the midst of the extensive cereal cultures in the surroundings of Guadalajara province. Ramsar site no. 1261.
Saladar de Jandía. 24/10/02; Canarias; 127 ha; 28°03'N 014°20'W. Proposed Site of Community Importance EC Directive. One of the rare coastal saltmarshes on the Canary islands, extending along 2.5 km of the southern shore of Fuerteventura. The site contains many endemic invertebrates and reptiles, such as the lizard Gallotia atlantica mahoratae and the gecko Tarentola angustimentalis. It serves as a stopover and breeding site for several shorebirds. No human uses occur on site which is, however, adjacent to the expanding Morro Jable urban area and a coastal motorway. Ramsar site no. 1262.
Salburua. 24/10/02; País Vasco; 174 ha; 42°51'N 002°39'W. A complex of two shallow lakes at the edge of Vitoria-Gasteiz, the capital of the Basque autonomous region (220,000 inhabitants). The marshes were drained during the 20th century and subsequently restored in the 1990s. Arkaute lake fulfils a key hydrological function in preventing flooding of the nearby part of town. The site contains the most extensive Carex riparia reedbed of the Iberian peninsula and other priority habitats of the EC Habitats Directive. The population of the globally endangered European mink Mustela lutreola is noteworthy. The area is used for research and environmental education. Specific trails and picnic areas are designated for nature tourists. Controlled grazing with a herd of deer is managing the emergent aquatic vegetation. Ramsar site no. 1263.
Txingudi. 24/10/02; País Vasco; 128 ha; 43°20'N 001°47'W. Coastal marshes in the estuary of the Bidasoa river at the Spanish-French border next to the towns of Irún, Hondarribia and Hendaye (France). Where fresh and salt waters mix, much food is produced for over 20,000 migrating waterbirds, including 250 spoonbills Platalea leucorodia (2.5% of the flyway population) and many rare and threatened species. Part of the area was recently restored to create an "ecological park" with a visitor education centre. Ramsar site no. 1264.
Lagunas de Laguardia (Carralogroño, Carravalseca, Prao de la Paul y Musco). 09/12/96; País Vasco; 45 ha; 42°33'N 002°34'W. Protected Biotope. Proposed Site of Community Importance EC Directive. These are the northernmost meso-saline inland pools in Europe and represent the last examples of this characteristic ecosystem in the region. Of special interest is the aquatic flora, in particular the extremely rare Charophyte Tolypella salina. A variety of waterbirds (including nationally threatened Plegadis falcinellus and breeding birds Tachybaptus ruficollis and Podiceps cristatus) use the lagoons. The saline pools are not used by humans, but the lake of Prao de la Paul with some emergent vegetation is used for recreation. Extended in October 2002. Ramsar site no. 880.


text:
- 2015
2014 Scion tC
- 2013 Scion tC
- Used Scion tC
- Repairs Scion tC
Scion tC Interior
Test drivers say the tC has a sporty-looking cabin with well-bolstered seats and intuitive controls. However, a mostly plastic interior detracts from the design, reviewers say. There's also a good amount of passenger and cargo space, especially compared with other coupes, critics note.
- "Despite some recent material upgrades, the plastics inside still skew towards the econobox end of the refinement spectrum." -- Left Lane News
- "Dials and instrument clusters have a round theme that is pleasant and manages to be Spartan without looking like anything is missing." -- Kelley Blue Book
- "Like its updated outward appearance, the tC has an interior design that evokes speed and sport. From the thick, flat-bottom steering wheel, cradling seat bolsters, and controls canted toward the driver, the tC strives for a high-performance sports car feel. These elements are slightly contrived, but they work if your expectations are in line with the Scion's affordable price tag." -- Edmunds
- "The Scion tC is unusually practical for a small sporty coupe, with good interior room and usable cargo space." -- Consumer Guide (2013)
The 2014 Scion tC accommodates five and comes standard with a manually-adjustable driver's seat and a leather-trimmed tilt/telescoping steering wheel. Reviewers are impressed with its spacious back seat, which they say offers a generous amount of legroom and relatively easy access for a coupe. The front seats are supportive and most drivers should be able to find a comfortable position, reviewers say.
- "From the standpoint of practicality, the tC is one of your better choices. The rear seats have above-average legroom, and getting in and out of the back is pretty easy by coupe standards." -- Edmunds
- "The tC's driver's seat is adjustable enough for all shapes and sizes, and rear-seat passengers will be surprised by the amount of room they actually have." -- Kelley Blue Book
- "The cabin builds on the exterior's 'sports car' theme controls canted towards the driver, well-bolstered seats and the kind of flat-bottomed steering wheel usually found on serious high-performance vehicles." -- Left Lane News
- "Even larger folk should be comfortable in tC's front seats. The low roofline means headroom is tight for tall folks, but legroom is vast; even 6-footers won't need to push the seat all the way back." -- Consumer Guide (2013)
Interior Features
The 2014 Scion tC has an eight-speaker Pioneer audio system with a 6.1-inch touch screen, Bluetooth, auxiliary/USB ports, remote keyless entry and steering wheel-mounted audio controls. An optional BeSpoke audio system includes navigation, as well as social media integration and thousands of Internet music channels when paired with a compatible smartphone.
Reviewers say the tC's controls are easy to find and use. The standard audio system has good sound quality and Bluetooth is easy to connect, test drivers note. They also applaud the tC's optional BeSpoke audio system for its crisp sound, convenient smartphone integration and handy navigation features.
See the full 2014 Scion tC features and specs »
- "In years past, Scions stood out for their above-average sound systems, but for 2014 the playing field is much more level. That said, the optional BeSpoke audio system is worth the money considering that it provides a navigation system and smartphone integration that connects Internet radio, Yelp and other popular social media applications." -- Edmunds
- "That such a thorough audio setup is standard on a $20,000 coupe is just flat-out great. The Bluetooth connectivity is easy enough to work with and the sound quality itself is excellent." -- Kelley Blue Book (2013)
- "The controls are mostly simple, handy, and clearly marked. The gauges are well lit and have distinct markings. The tC's beefy steering wheel feels good to the touch and adds some sporty character." -- Consumer Guide (2013)
The Scion tC has 14.7 cubic feet of cargo space with the rear seats in use, which is pretty good for a coupe. Reviewers note that the tC's hatchback style makes it easy to load cargo.
- "The hatchback body style also means it's easier to load bulky items in the tC than it is for traditional coupes like the Civic or Hyundai Elantra." -- Edmunds
- "Interior small-items storage is average--there are small door pockets, a handy glovebox, and a small but deep bin beneath the center armrest." -- Consumer Guide (2013)
Learn More
Next Steps: Scion tC
- View the best prices for the 2014 Scion tC
- Calculate monthly payment and apply for a loan
- See what others paid for the 2014 Scion tC
- Search used Scion tC for sale (5,219 listings)
- See Affordable Small Cars rankings


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Badass Comedy Shows & Training
Austin, TX 78701
TNM's got a white-hot improv competition happening all summer long! Welcome to TNM's Summer League, a no-holds-barred event wherein 8 teams of 5-on-5 improv groups battle it out for a much-celebrated & coveted slot in the 2014 Megaphone Marathons in Austin and New Orleans.
Every Wednesday night in June, 2 teams will perform 25-minute sets of improvised scenes, and then the audience will choose a winner of the night. Those 4 semi-finalist teams will then duke it out during the first 2 weeks in July…until it's just 2 teams left to wrestle head-to-head over the prize.
Best of all, you can see all the above blood, guts, and dramedy for absolutely FREE!
Wednesday June 4th:
Captain Julie Cope
Leah Muse
Courtney Sevener
Karen Early
Nathan Lee
Captain Jace Campbell
Rob Gagnon
Gsu Paek
Paul Shotwell
Wednesday June 11th:
Captain Caitlin McNally
Chris Levi
Jeff Whitaker
Jen Pelzer
Ariel Greenspoon
Captain Kana Livolsi
Colin Gray
Colin Averil
Mark Carpenter
Katie Stone
Wednesday June 18th
Captain Justin Strackany
Patrick Knisely
Joe Wright
Kyle Berthusen
David Moses Fruchter
Captain Stephanie Pace
Megan Simon
Carlos Larotta
Cody Cartegena
Wendell Smith
Wednesday June 25th
Captain David Howe
Brett Rayner
Tinus Seaux
Matt Hannon
Aaron Walther
Captain Nick Mallard
Roxy Castillo
Katelyn Cox
Liz Winner
Yusuf Roach
Who will dominate? And more importantly, who will bear witness to the first-ever epic TNM Summer League?


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As our dinosaur powered transportation system sputters, and rusts back to the Earth, how are we going to get our food from the nearest farmer's market back home?
How do we live without a car? Bike trailers!
Bike trailers are an excellent example of an old technology that will make a comeback. In fact, it already is making a comeback. One company in Arizona offers two different types of bike trailers.


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Taxiing to The Royal Suite
This photo was taken from the Nojoum hotel.
This has to be the highlight of the year so far at YYZ. Arrived in the morning that day from YVR then 2 hours after I took this photo it departed to JFK. Definitely one of the most cleanest aircra... (more)
This will always been one of my special catches. Dubai's equivalent of Air Force One called 'Air Dubai One' takes off from RWY 27L.
Shot dedicated to the Muchoor gang in Dubai - Sandeep, Kavith... (more)


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Similar Movies
The most popular movies among NYTimes.com readers.
4 Readers' Reviews
February 25th, 20148:06 pm
TCM showed this film February 24 as it approaches its 50th birthday. I concur 100% with comments as to its relevance. Over time, the over the top performances of Signoret, Segal and Ashley seem strangely dated. From this perspective it is Werner and the timeless Vivien Leigh whose stars shine as brightly as ever. Robert Osbourne told us Lee Marvin was at the start of a wonderful career and it showed, especially in his scenes with Miss Leigh. Great film then and now!
— will506, Merrick, NY
September 28th, 201112:42 am
Watched this again after some 40 years time and found it as moving as the first time I saw it. Leigh, Signoret, Werner, Marvin, Ferrer all gone now but the themes of this movie and their performances still captivate. Like all of Kramer's productions, beautifully photographed. Highly recommended!
— lorrainechu, Yuma, AZ
February 22nd, 20119:37 pm
This movie is as relevent today as it was when it first came out, and Kudos to the Author Katherine Ann Porter for her insightfulness. We need more people with her intellect in our businesses, government, and in the arts.
— 40202, florida
February 24th, 20052:01 pm
See this provocative movie for Miss Leigh's shatteringly moving portrayal of a decaying '20s flapper in her middle age. It is the late '30s and she is crossing on a German liner from Hamburg to the Caribbean. Her brief and incredible Charleston, as she walks back to her cabin late at night, drunk, unhappy, and sad, is one of the most memorable scenes in the movies. I will never forget it -- or her. Her youth, her beauty, her happiness--all over. Her marriage to Olivier was over, she suffered from TB and mental illness, and just two years later she was dead. All the leads in this movie are just wonderful but Viv is unforgettable. See it again and again!
— novatwins, Alexandria VA


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Credits & Info
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Author Comments
Welcome to the Drawing Grounds, the first-ever multiplayer game using the Newgrounds API! :)
If you get stuck on a loading screen, simply refresh the page! :D
This game is very dependent on the API. If it fails to connect, try refreshing the page.
All feedback is welcome!
Special thanks to everyone who helped me test this out and gave feedback!
// Controls \\
-Left/Right arrow keys to adjust brush size
-[Z] Undo brush stroke
-[R] Redo brush stroke
-[Backspace] Undo last letter
-Double-click a color swatch to open the color picker
-Press and hold down on a swatch and drag
onto the stage to pick a color from your drawing
Rated 5 / 5 stars November 12, 2013
Ho would wana let my test your art?
Rated 5 / 5 stars November 11, 2013
So Addictive!
Rated 5 / 5 stars November 11, 2013
yeah I suck at drawing belive me
Rated 5 / 5 stars November 10, 2013
Good Im Playing with my friend deathrod6 me and him suck at drawling but my udder bud lol udder sonik1 is a FLIPPEN AWESOME ARTIST ON SONIC
Rated 4.5 / 5 stars November 10, 2013


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What type of blog you want to personalize? well contact me through my profile page.
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The Galisano Children's Hospital of Southwest Florida is opening a new epilepsy monitoring unit to help reduce the risks and raise awareness for Sudden Unexplained Death in Epilepsy.
SUDEP is the most common cause of death in epilepsy. However, many families who have loved ones with epilepsy have never even heard of it.
20-year-old Michael Martinez was a young man just starting his life. His mother Sherry Meade said that he was a perfectly healthy child until one day, when he began shaking violently.
"I didn't know if he had been dabbling in drugs or anything," Meade said.
Sherry immediately scheduled a doctor's appointment.
She said doctors saw that he had abnormal brain waves in his brain and that caused him to have seizures.
Michael was diagnosed with epilepsy. For a year Sherry took care of Michael when he had seizures.
"I said Michael have you ever been scared? and he said "No mom! I never know I have them. You have to tell me about it when it's over," Meade explained.
The two had made plans one night to sleep in and run errands the next day.
"I hugged his neck and I kissed him and I said I love you son," Meade said.
However those plans would never be.
"I went in to wake him up like I do every other day and he was clearly gone," said Meade.
Sherry immediately questioned what could have claimed the life of her son who by all accounts appeared healthy except for his epilepsy.
"When I spoke directly with the coroner he told me that it was certainly attributed to SUDEP -Sudden Unexpected Death in Epilepsy," Meade said.
"Most coroners don't put SUDEP on the death certificate. It is very, very difficult for them to quantify the numbers of deaths in the U.S. every year due to SUDEP," she said.
Research estimates that of the 2.2 million with epilepsy about 3,000 people die each year from SUDEP.
"No one had ever told us that he could possibly die," Meade said.
"Some doctors may not have increased awareness of SUDEP themselves. Some doctors do not want to discuss it because we really don't know how to prevent it that well," said Dr. Guillermo Phillips.
Doctors at Galisano Children's Hospital are working to change that.
"We have plans to develop an epilepsy monitoring unit so we can admit patients overnight to detect if they have seizures," said Dr. Phillips.
Right now families are referred to other cities for treatment.
"Patients who tend to have more night time seizures are at a higher risk as well," said Dr. Phillips.
That's a risk Sherry Meade doesn't want to see other families take.
"Whenever I had to make a decision of what to put on Michael's grave stone it was difficult until I remembered what a happy person Michael was," Meade said.
Meade said Michael would want to educate others.
"There's a quote from E.E. Cummings, "The saddest day of all is one without laughter" and Michael was full of laughter," Meade said.
Unfortunately doctors tell us nothing can prevent SUDEP, However, there are ways to minimize the risk.
One includes purchasing monitors that can be placed in beds to detect seizures while someone is sleeping.
3719 Central AvenueFort Myers, FL 33901Main Phone: (239) 939-2020Newsroom Phone: (239) 939-6223


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Join us for Paul's Security Weekly Episode 361.
Our Guest interview will be with Brian Richardson. Brian is a Senior Technical Marketing Engineer with Intel Software and Services Group. After fifteen years of external experience with BIOS and UEFI, Brian joined Intel in 2011 to focus on industry enabling for UEFI. Brian has a Master's Degree in Electrical Engineering from Clemson University, along with five US patents and a variety of seemingly disconnected hobbies involving video production. Brian has presented at Intel Developer Forum, UEFI Plugfest, Windows Ecosystem Summit and WinHEC. Brian can be contacted via twitter at @Intel_Brian and @Intel_UEFI
Sit back and enjoy the show live or participate in the live chat on our Ustream channel:
Live streaming video by Ustream
NOTE: The video will play the most recent show up until we are live!


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A new phishing scam is targeting residents in Pana.
People are receiving an automated phone call from an "unavailable" number that claims to be from First National Bank of Pana.
The recording states that the victims are going to have their debit cards suspended and must press "one" to speak to someone who asks for their account and pin numbers in order to reactivate their debit cards.
Any call asking for personal information is a scam, if you have any questions please contact your bank.


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Originally Posted by luke
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The solid part at the top will be milled out from the top, a MPA3 should fit nicely.
Uses AGD triggers and safety parts.
Aluminum grips.
These will be lighter than the Intelli frame.
I'm going to do a single trigger design too.
Not sure what to do with an ASA mount on the bottom, with dove tails, T-slots, standard ASA 10-32 screw holes and sleeper mods being done to frames these days I'm tempted to not do any machining there at all. (?)
This looks so nice I want one... Imagine some sweet rosewood grips on this
Forum Rules


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The Vatican has made public an English-language statement from the Pontifical Council for Health Care Workers for World AIDS Day 2011.
World AIDS Day, observed on 1 December each year, is an important opportunity when governments, national AIDS programmes, faith organisations, community groups and individuals around the world focus attention on the global AIDS epidemic and emphasise the critical need for a committed, meaningful and sustained response.
African churches must urge governments to do more to stop the spread of HIV/AIDS, says the continent's first religious leader to declare publicly his HIV+ status.
Christian and Muslim leaders in Kenya have discussed how to improve their HIV/AIDS strategies at a conference in Nairobi from 23 to 25 November.
Health care workers at a Lutheran programme say the spectre of HIV and AIDS stigmatisation still thrives in Soweto, a large South African city.
Lutheran churches in Indonesia have approved several steps to revitalise their commitment to fight against AIDS, alongside civic and medical groups.
UK-based global development agency Christian Aid has announced a photo project on living with stigma timed for World AIDS Day.
Development charities from a wide number of backgrounds have warned that the world could fail to meet its targets on HIV if action is not sustained.
A new book from the World Council of Churches offers fresh perspectives on parenting, especially in context of HIV/AIDS in Sub-Saharan Africa.
Civic bodies and churches in Scotland have been challenged by a priest living with HIV to face up to the stigma and prejudice surrounding AIDS.


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The restaurants in Snowmass are as varied as this world-class mountain's terrain. Snowmass restaurants range from classy fine-dining establishments to family friendly to quick, easy, and affordable restaurants. The majority of the restaurants in Snowmass are found in the Snowmass Base Village and Snowmass Mall areas, and a lot of the hotels in Snowmass have noteworthy in-house restaurants.
For foodies looking for fine dining in Snowmass, il Poggio is an Italian institution in the Snowmass Mall. The ambiance at il Poggio is cozy, warm and inviting. The pasta dishes are authentic, fresh and delicious and the wine list is extensive.
There are several great options for fine dining at The Viceroy, too. The Nest at The Viceroy features delicious fusion dishes like sushi, noodle bowls, and other Asian-inspired entrées. Eight K is another must-try at The Viceroy, its Executive Chef Will Nolan, a finalist of 2012 Food & Wine "The Peoples Best New Chef" has created an eclectic, interesting menu sure to tickle everyone's taste buds with menu items including alpine mountain game, seafood and Sourthern comfort food.
Head to the Snowmass Kitchen, located in the new Westin Snowmass for sophisticated ski in ski out dining. The seasonal menu is delicious and healthy, the dining room sits slopeside, and private dining rooms are available for any special occasion.
For a casual, inexpensive meal head to the Snowmass Mall, there you'll find spots like Stew Pot, one of the oldest restaurants in Snowmass; Zane's, a local favorite for chicken wings and cheese-steak sandwiches; and the Big Hoss Grill, a guarantee for good, grilled food.
For a nice atmosphere and an affordable meal, head The Edge Restaurant, located at the Timberline Condominiums is must-try with top-notch entrees averaging $25. The menu is sure to please all palates, featuring a variety of cuisine from mountain fare to seafood.
For an upmarket experience with reasonable prices, give The Artisan at The Stonebridge Inn in the Snowmass Village Mall a try. Entrees don't exceed $30, and everyone is sure to love the modern American/European fare and cozy environment.
Snowmass ensures you get the most skiing in by providing numerous−and yummy−on-mountain dining options. The new Elk Camp restaurant serves up organic, locally sourced food and other gourmet items, like roasted chicken or pork loin on a French baguette. Ullrhof, located next to the bottom of the Big Burn chairlift, is a great place to drop in for big, juicy burgers (and veggie burgers), house-cut fries and homemade milkshakes. For a lunch that the whole family will enjoy, head to Up 4 Pizza, located at the top of Big Burn chairlift. The pizzas are hearty and delicious, and a desert of fresh baked chocolate chip cookies is hard to deny. Just try.
If you feel like soaking up some warm Colorado sun in the Snowmass Base Village be sure to check out Sneaky's Tavern and Base Camp, both have great, sun-friendly patios and outdoor service.
To learn more about Snowmass restaurants call, or chat with, one of Ski.com's knowledgeable Mountain Vacation Specialists.


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Former Fox 5 "Road Warrior" Stacey Elgin reported on both her personal and public Facebook pages that she had twin boys Tuesday.
Right after midnight, she posted this:
Our angels have arrived! Photos and info of the twins coming in the morning! Thank you all so much for your support!
I will update this blog when she posts more details.
[UPDATE: 12/22: she noted that her babies came a little early, common with twins. Her latest FB note:
Thank you all so much for your support. It means so much and helps us get through this difficult time. Our boys came in to the world a little early and we are asking for your prayers. Dr's say they are doing extremely well but it's still a long road ahead]
She was let go from Fox 5 in September after two years as "Good Day Atlanta" reporter doing the live "Road Warrior" pieces. She'd show up at a restaurant or school or any feature-like event deemed newsworthy, even if it was just 8 a.m. in the morning.
There has been no official
Continue reading Former Fox 5 'Road Warrior' Stacey Elgin has twins »


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Each offering of this course will focus on some central philosophical problem or the work of some significant philosopher. The course stresses the reading of primary sources, the interpretation of philosophical texts, and the writing of research papers.
Prerequisite: All 400-level philosophy courses have a prerequisite of 9 hours of philosophy, or permission of the instructor.
Frequency: Philosophy 400 is offered either in the fall or in the spring semester.
Achievement-Centered Education (ACE): Philosophy 400 fulfills Student Learning Outcome 10.
Comprehensive Education Program: Philosophy 400 is an IS course.


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Book and Go
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Somalia Visa and Passport Requirements
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Our preferred partner VisaCentral can make applying for one fast and easy.Apply for one now!
To enter Somalia, a passport valid for six months is required by nationals referred to in the chart above.
Visas are required by all nationals referred to in the chart above.
Visas to Somalia are not valid in Somaliland.
Visitors to Somalia should register with the embassy representing their country in Addis Ababa, Ethiopia or with their embassy or high commission in Nairobi, Kenya.
Nationals not referred to in the chart above are advised to contact the embassy to check visa requirements for Somalia.
Sea and air ports are under the control of the local government meaning there may be differences in exact requirements.
The UK Foreign and Commonwealth Office currently advises against all travel to Somalia.
Single-entry tourist visitor visa: US$50; multiple-entry business visa: US$100.
These visas are issued by the Somali Embassy in Kenya, but only cover government-controlled parts of Somalia.
The Somali Embassy in London closed in 1992, due to the civil war. Somalia is now effectively treated as three different areas for visas. Contact the UK Somaliland Mission for visas for Somaliland and the Ministry of Information, Culture and Tourism for visas for Puntland.
For the rest of Somalia, contact the Somali embassies in Ethiopia or Kenya.
Embassies and tourist offices
British Embassy in Somalia
Somali Permanent Mission to the United Nations in the USA
Embassy of Somalia in the UK
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With more than 50 years experience CIBT and its subsidiary VisaCentral have become the largest and most well-established travel visa and passport company in the world.
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Velocys Plc
Chemicals And Chemical Preparations Not Elsewhere Classified United Kingdom
| London Stock Exchange: VLS
Similar to: Johnson Matthey Plc
Velocys Plc designs and develops technology for the production of synthetic oil from both conventional fossil fuels and renewable sources, such as bio-waste. The company focuses on the emerging market for distributed scale production of synthetic fuels via Fischer-Tropsch synthesis. It designs and develops specialty catalyst technologies for the generation of clean fuels from gas, biomass, coal and waste, through steam methane reforming, Fischer-Tropsch and hydro processing through its subsidiary, Oxford Catalysts Ltd. The company specializes in the design and development of micro channel reactors for the production of synthetic fuels, chemicals, emulsions and other materials through its subsidiary, Velocys, Inc. The company was founded by Malcolm Leslie Hodder Green and Tiancun Xiao in October 2004 and is headquartered in Oxford, the United Kingdom.


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Turtle Island Partners with Consumer Reports to Warn Seafood Eaters About Mercury - by Joanna Nasar
Turtle Island Restoration Network Partners with Consumer Reports to Warn Seafood Eaters to Avoid Tuna & Swordfish.
Posted: Thu Aug 21, 2014 1:53PM
Green Sea Turtle 'Sanjay' Makes Historic Migration - by Joanna Nasar
Sanjay, a male endangered green sea turtle, made history when he completed his 14-day migration from the Cocos Island Marine National Park in Costa Rica to the Galapagos Marine Reserve in Ecuador. Sanjay is the first turtle to directly link these two protected marine areas, proving the connectivity of the Eastern Tropical Pacific as well as the importance of protecting migration routes.
Posted: Thu Jun 19, 2014 1:43PM
Obama Administration Agrees to Stronger Protections for Salmon From Pesticides - by Joanna Nasar
A coalition of advocates for alternatives to pesticides, conservation organizations, and fishing groups have reached a significant agreement with the Environmental Protection Agency (EPA). The agreement restores reasonable no-spray buffer zones to protect salmon and steelhead from five broad-spectrum insect killers – diazinon, chlorpyrifos, malathion, carbaryl, and methomyl.
Posted: Wed Jun 4, 2014 4:48PM
International Climate Report: Cutting Meat Consumption Key to Reducing Emissions - by Center for Biological Diversity
TUCSON, Ariz.— The Intergovernmental Panel on Climate Change's latest report today highlights the increasing threat from rising global meat and dairy consumption to limiting global warming, especially as the world population continues to grow.
Posted: Mon Mar 31, 2014 6:37PM
Court Asked to Uphold California Ban on Cruelly Produced Eggs - by The Humane Society
An attempt by six states to overturn a California law that requires more humane treatment of egg-laying hens and higher food safety standards will face legal opposition from The Humane Society of the United States. In papers filed with the U.S. District Court for the Eastern District of California, The HSUS is seeking to file a motion to dismiss a lawsuit that would overturn AB 1437, a law that stops the sale of eggs from hens confined in inhumane battery cages by the start of next year. The ...
Posted: Thu Mar 27, 2014 12:45PM
Ocean Heat Content continues rise with global warming - by Takver - Climate IMC
Ocean heat content has continued rising in the last 12 months to December 2013 according to NOAA. This is observed in the top 700 meters of depth, as well as down to 2000 meters depth.
Posted: Wed Jan 22, 2014 12:13AM
Climate Geoengineering study on sulphate injection shows water cycle disruption likely - by Takver - Climate IMC
While politicians have effectively dithered on robust action to reduce greenhouse gas emissions over the last 20 years we are hearing more about geo-engineering proposals to moderate rising temperatures. But the latest study from the University of Reading scientists modelling solar radiation management, and in particular atmospheric aerosol injection - one of the easiest geo-engineering proposals to do at large scale - says such a project would result in a major decrease in tropical rainfall ...
Posted: Fri Jan 10, 2014 7:32AM
Dark Money - Who funds Climate Change Deniers in the United States? - by Takver - Climate IMC
A new peer reviewed study exposes the major sources of funding of climate deniers in the United States and methods developed more recently to hide this funding as 'dark money'. The study was done by Robert J Brulle, a professor of sociology and environmental science at Drexel University College of Arts and Sciences and published in Climatic Change.
Posted: Fri Dec 27, 2013 3:19PM
25,000 Endangered Species Condoms Will Be Handed Out This Holiday Season - by Center for Biological Diversity
TUCSON, Ariz.— The Center for Biological Diversity is handing out 25,000 free Endangered Species Condoms in all 50 states this holiday season to raise awareness of the devastating effects of runaway human population growth and overconsumption on endangered plants and animals. More than a half-million Endangered Species Condoms have been given away since 2009.
Posted: Wed Dec 18, 2013 7:03PM
Rigging Foreign Exchange Markets - by Stephen Lendman
Posted: Sat Dec 14, 2013 11:48PM
For Our Votes to Make a Difference, It's Time to Try New Tactics - by Mark Vorpahl
In the 2012 national elections, despite an increase of over 8 million eligible voters from 2008, voter turnout declined from 131 million to 126 million, with 93 million not voting. These figures alone demonstrate a growing disbelief that people have any voice in the two-party political game. In addition, those who voted were more motivated by voting against what they didn't want than voting for what they wanted, while most remained pessimistic about the direction of the country.
Posted: Wed Dec 11, 2013 7:19PM
New Report: Rising Seas Threaten 233 Federally Protected Species - by Center for Biological Diversity
SAN FRANCISCO— Sea-level rise driven by climate change poses a deadly threat to 233 federally protected animal and plant species in 23 coastal states, according to a new scientific report from the Center for Biological Diversity (see PDF), and U.S. wildlife protection agencies are not doing enough to protect at-risk species.
Posted: Tue Dec 10, 2013 3:44PM
Life in Occupied Gaza - by Stephen Lendman
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Elevated Rates Of Thyroid Disease In California Newborn Linked To Fukushima Fallout - by Michael Steinberg
A new study indicates that rates of a thyroid disease in California newborn spiked after they were exposed to fallout from the Fukushima nuclear disaster in 2011.
Posted: Fri Nov 22, 2013 9:58PM
Rare Abalone One Step Closer to Endangered Species Act Protection - by Center for Biological Diversity
ANCHORAGE, Alaska— In response to scientific petitions filed by the Natural Resources Defense Council and Center for Biological Diversity in summer 2013, the federal government announced Friday that pinto abalone may need protection under the Endangered Species Act. The 6-inch-long marine snails have declined by between 80 percent and 99 percent throughout much of their range, primarily as a result of rampant overfishing. Even with fishing now largely prohibited, the animal's continued su...
Posted: Mon Nov 18, 2013 12:43PM
The story of Riseup.net - by via riseup.net
Riseup has become a force to be reckoned with. We are the largest nonprofit email provider in the world, outside of a university system. We run one of the world's most used TOR nodes. We are frequently cited and sourced as one of the few ethical, autonomous, and secure internet providers.
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Colorado mink farm raided, forced to close - by Animal Liberation
Activists raid, shut down mink farm days after its location is made public.
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More Than 3,200 Serving Life Without Parole for Nonviolent Offenses, Finds ACLU - by ACLU
NEW YORK – In the first-ever study (see PDF) of people serving life without parole for nonviolent offenses in the United States, the American Civil Liberties Union found that at least 3,278 prisoners fit this category in federal and state prisons combined.
Posted: Sat Nov 16, 2013 10:27AM
Japan's reduced emissions target a setback to COP19 climate change negotiations - by Takver - Climate IMC
Japan, the third largest single economy, has announced in the Warsaw climate change negotiations a change in it's voluntary pledge emissions target to change from a 25 per cent emission cut on 1990 levels to a 3.1 per cent increase on 1990 levels by 2020.
Posted: Fri Nov 15, 2013 6:58PM
Obama Administration Takes Important Step to Protect Endangered Species From Pesticides - by Center for Biological Diversity
WASHINGTON— The Environmental Protection Agency and several other federal agencies released new policies (see PDF) on November 14 designed to better assess the risks that pesticides pose to endangered species. These policies will ensure that mitigation measures recommended by the federal wildlife agencies are put in place to protect endangered species in agricultural areas, as well as in areas downstream that are affected by pesticide runoff. They come in response to an April 2013 report fr...
Posted: Fri Nov 15, 2013 3:35AM


text: How to Print Screen an entire Webpage on Google Chrome For this video tutorial I decided to show you one little trick I use when I need to print screen a full webpage. I've used other tools to print a full webpage into a PDF, but most of the times I wanted to do that I needed to make a couple of changes to the image, so I had to do a bunch of other things to be able to edit such image. I have also tried to use the print screen button in my keyboard to copy part by part the entire web page and then line all the parts together and then save it as a PNG. This doesn't sound hard to do and it isn't, but that also takes lots of steps (lots of time) and good vision which I unfortunately don't have. With the Screen Capture app by Google I don't need to all of those extra things and it takes me just a couple of seconds. I discovered this app a couple of months ago, but never really used it before until a couple of days ago and it can be quite useful. In the video I only talk about using it to capture a full webpage fast and easy, but it also has capabilities of capturing only a piece of the page, capture the visible content (which is sort of like what print screen does but only in the browser), capture an entire page which was mentioned already and capture a screen region which is exactly what the print screen button does. When you take your screenshot, a new tab with the image will open. You will notice you have a couple of tools here: you can highlight regions, blur and block parts from showing, add text and use lines and arrows. As you can see, it is a great tool for tutorials that I will be using a lot. The only downside I find for this app is the fact that it is designed to work more for the browser than anything else. What I am referring is to the "capture screen region" option. For example, lets say you need to capture a picture of your desktop without any other windows obstructing it and you try to use the "capture screen region" option in the app. You will find out that you cannot really do that since you have to be looking at the browser window to be able to click on the option and once the option is activated, you cannot move around anything so you will end up having the browser window in your "shot". I guess the only way to prevent this is if you had two monitors attached to the same computer, but I haven't tried this myself. It's not a big deal, but it's worth mentioning. You could use the print screen button and paint for this particular task anyway, so it's not all bad. If you have any questions about this app, you can leave a comment below or in the video page, contact me on Twitter, Facebook, in my new Google+ page or in my ask box. If you have questions about any other computer thing, you can also contact me through the Requests section in my website and fill the mini form I have there so you can explain me what do you need help with and I can provide you a detailed explanation if needed. I hope this app helps you in things like school projects or tutorials like it will help me. Have a Good Day! PC Made Easy chrome computer help computers easy fixes google chrome how to how to print screen an entire page pc print screen screenshot screenshots video tutorials YouTube gothamcitytechs likes thisdortheauo90 likes thispcmadeeasy posted this


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Location: Eagan, MN
Thomson West is seeking an experienced, energetic leader for our user experience group. The Director of User Experience is responsible for oversight of user research and testing, interaction design and information architecture design for Westlaw.com, the industry leader in legal research.
The UX Director works closely with the team to develop user-centered products and features, oversees the organizational and professional development of a growing team of usability engineers, visual designers, interaction designers and web developers, evangelizes user centered design and consults with product developers throughout the broader organization. Reports to Vice President of Westlaw Product Development.
This position is based in Eagan, MN. Moderate travel is required. West will cover relocation expenses for this position.
•Collaborate with interaction designers, usability engineers, graphic designers, business partners, and developers, to design the user interface, information architecture and interaction design of Westlaw.
•Provide leadership, management and supervision as needed to the UX team.
•Communicate and evangelize about user centered design and customer interaction within the New Product Development group and beyond.
•Consult on the development of usable organization and navigation systems and user interfaces for products and features.
•Direct the Manager of User Experience, who is responsible for overseeing the development and implementation of a formal program of user research and usability testing.
•Participate in all aspects of user experience design as needed to provide expertise and guidance. This participation may include conducting usability tests, analyzing and presenting findings, conducting contextual inquiry, leading working sessions and developing blue prints/wireframes,
•Stay abreast of advances on the web (both technical and experiential) and look for ways to appropriately integrate these advances into the Westlaw interface.
•Ensure that Westlaw maintains a cohesive user interface as it evolves by developing, maintaining and administering a style guide and/or pattern library.
•Ensure integration of efforts by staying informed of major initiatives, collaborating with peers to combine efforts, and creating synergies where appropriate.
Required Skills
•Demonstrated leadership experience in User Experience Design with deep expertise in interaction design, information architecture, usability engineering or all three.
•Demonstrated management and supervision skills and experience.
•Demonstrated skill motivating a team.
•Solid understanding of web technology, including technical capabilities and limitations•
•Expert understanding of methods for designing easy to use interfaces, including user and task analysis, information architecture, interface design, heuristic evaluation, and usability testing.
•Demonstrated ability to document designs in scenarios, workflows, site architectures, interaction notes, and page template/wireframe formats
•Understand the principles of information organization and user interface design
•5-7 years experience with information architecture, interaction design, and usability testing of websites, intranets, and/or web-based products and services.
•Ability to lead multi-disciplinary teams to consensus on design decisions
•Ability to interact positively with all levels of employees and management
•Public speaking proficiency and experience.
•Excellent oral, written and interpersonal skills
Preferred Skills/Experience
•Master's degree in information science, information design, human-computer interaction, anthropology, cognitive psychology or related fields.
•Knowledge of legal field a plus
Please go to the following link to apply: https://toc.taleo.net/servlets/CareerSection?art_ip_action=FlowDispatcher&flowTypeNo=13&pageSeq=2&reqNo=34940&art_servlet_language=en&selected_language=en&csNo=2#topOfCsPage
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Construction Industry Outlook 2014
(page 1 of 3)
Photo: Courtesy of Thinkstock
Hawaiiʻs Construction Industry, one of the hardest hit sectors during the recession, is on solid ground again and looking towards an encouraging future. After several years of contraction, 2013 saw solid job growth and a number of announced building works and projects, both of which strongly suggest that growth will continue.
What can be credited for the uptick? You see the reasons all over the place: the development of Kaka'ako, Koa Ridge, and Ho'opili on O'ahu, low interest rates, renovations to homes and commercial buildings, new retail, healthcare, and private construction projects, rail (finally) getting underway, and even photovoltaic installations are all bumping up construction numbers.
The University of Hawai'i Economic Research Organization (UHERO), reports that private construction permits have almost recovered to 2008 levels and estimates that constructions jobs will continue to rise from 29,500 in 2012 to over 38,000 in 2015. Further optimism is bolstered by a bumper year for Hawai'i tourism, the most significant contributor to the state's GDP, despite some underperforming numbers toward the end of 2013.
While many think in terms of large commercial developments when considering the growth or stagnation of the construction industry, it's important to note that residential construction is a progressively hot market right now.
An ever increasing appetite for housing is reflected in the current price trends of the residential sector—as many homeowners are painfully or blissfully aware (depending on which side of the sales cycle they fall on); the average home price in Honolulu in 2013 was $650,100 with predictions for $724,000 in 2014 and $815,000 in 2015. The Department of Business, Economic Development & Tourism's Research & Economic Analysis revealed the other areas of the state are up, too. Maui County, for example, was reporting home sale increases of 12.6 percent for single-family units and 28.1 percent for condos by the end of 2013.
To sum it up, construction in Hawai'i is on the upswing. Between privately and publicly funded building works and projects, Hawai'i's construction industry is poised to continue to grow steadily in 2014. While recovery from the recession is still in progress in many ways, construction is one of Hawai'i's vanguard industries that is leading the state's push towards improved stability.
We highlight what industry leaders throughout the state are forecasting for 2014. While you read more about what they are experiencing and predicting for the year, consider this to also be an invitation to get to know some new, locally-committed businesses through our pages. We think you'll be impressed by their insight and range of services.
Do you like what you read? Subscribe to Hawaii Business Magazine »


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WHO: Helen, 18, Personal TrainerWHERE: Sydney, NSWWHEN: Nov 12, 11:30am What's the sexiest outfit you own? I have a whole wardrobe full of French lingerie, but I think my birthday suit probably tops them all!Sounds hot. What does it look like?It has exquisite detailing, sexy curves, long legs and silky soft skin.Has the birthday suit ever been worn for a late night skinny dip?I was with a previous partner on holidays when it was first called into action. The weather was beautiful and we'd been at an isolated beach all day so we decided to go for a skinny dip. It was just turning dark when a school excursion wandered past only metres away! The mood was completely ruined but I'm just glad none of the rascals stole my clothes!
Shes Very Attractive and has amazing curves
more please
could have done better zoo
They could have at least found a pretty big girl.
mmmmm v/sexy full figured women, wana squeeze ya .
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