text:
Lewis Hamilton knows a lot of work lies ahead for Mercedes ahead of Silverstone, considering Ferrari and Red Bull's current pace...
Lewis Hamilton knows a lot of work lies ahead for Mercedes ahead of Silverstone, considering Ferrari and Red Bull's current pace.
While the Briton is encouraged by the progress his team have made over the last couple of races, he admits a step up is required ahead of the British Grand Prix if they're to challenge the two leading teams.
Hamilton was surprised to find that both Red Bull and Ferrari appeared to find another level in Canada.
"You really don't know what's around the corner, but the Ferrari and the Red Bull, I don't know what they've done to their car, but it was massively quick in the [Canadian] race for some reason," said Hamilton.
"So we really have to figure out how to improve, and that's what we are going to work on."
Silverstone should be a good match for the competitive single-lap pace of the W04, though tyre degradation remains a concern.
Asked what he expects for the British Grand Prix: "Tyre degradation! The long run is going to be a challenge because there are lots of high-speed corners, so it's the perfect place to overheat your tyres and degrade them.
"But at the last two races the long-run pace has been fantastic. It was great in Monaco, and it was really good here.
"We weren't as quick as the Red Bulls and Ferraris, but it was really good for us.
"We have to improve on that, but I hope when we get to a high-speed track we are able to maintain what we have here."
Hamilton suggested that he would be going all out for pole position at Silverstone, even if he was less sure about his chances of a victory.
It's a race that means a lot to him, and one he's desperate to do well in.
"I want to give the fans a good result, for sure," he added. "Going to Silverstone is always a special one for me, and I want to win it, in my heart.
"I want to be as high up as I can possibly be. It's important to have a Brit on the podium.
"Pole position would be incredible too. It would be like 2007 all over again, so that's what I'm going there to do."


text:
17 Jan 2009
|Stowe VT's von Trapps and the Sound of Music
Johannes von Trapp is handing over management of the famous Stowe VT lodge to his son Sam.
Fortunately, finding Vermont travel topics is easy. Unfortunately, there are so many of them that I can't get to them all.
I have a stack of Vermont information so large, I think I could write several hours a day and never exhaust the ever-growing list. As a result, items linger and I have to weed them out as they become less timely. This blog entry is about just one of those items.
A few weeks ago on Christmas eve, the New York Times ran an article about the real von Trapp family of Stowe. Nearly everyone in this country has heard of them and probably seen the movie. And judging by the number of guests at our inn, many people are big fans of the movie even though it is now about 40 years old.
But, as the article explains, there is quite a difference between the fictional family of the movie and the real von Trapps. The story is based on real people and real events but it takes quite a few liberties with the story.
The Trapp family lodge in Stowe is a very large facility now and does not have the quaintness that some visitors are expecting. However, it is a beautiful place in a magnificent setting with great views. There is an excellent cross country facility there (the only one around here that makes it own snow), they have sleigh rides in the winter, and in the summer the meadows are used for outdoor concerts. It is worth a visit if you are in the area.
Sam von Trapp, grandson of the famous Maria, is now taking over from his father Johannes. Even though he is far removed from the original story, the article makes it clear that he understands the family's appeal to many fans.
If you have not visited Stowe yet, you may be surprised to see that there are a number of lodging facilities and homes there that have Austrian architecture. Even our inn, the Grunberg Haus is built in Tyrolean style and we are about ten miles from Stowe. The von Trapps were not the only Austrians attracted to the mountains here. And people from other mountainous countries such as Sweden and Switzerland found their way here as well.
(c) 2009 Jeff Connor
|posted by grunhaus at 20:41 | permalink
15 Jan 2009
|Learn Outdoor Nordic Skating in Vermont
Nordic skating at Lake Morey VT
Nordic skating is a very old style of Scandinavian outdoor ice skating that many people find is an easy way to learn.
In fact, classes are taught here in Vermont at Lake Morey in the east central part of the state near the border with New Hampshire.
The classes go over selecting the right equipment for each individual, safety, types of ice surfaces, how to use a Nordic skating pole to test the strength of the ice, efficient skating technique, etc. Registration can be done online or by calling (802) 649-3939.
There is a fee of $25 for three hours of instruction, plus equipment rentals.
The website says that Nordic skates are "remarkably simple to learn on" and that Nordic skating poles make the skating easier for people without good balance.
The workshops will be taught January 17 and 18; January 24 and 25; and January 31 and February 1 at Lake Morey. On February 7 there will be an afternoon workshop on City Bay, Lake Champlain.
The longer blade on nordic skates is one of the reasons they help make it easier to learn ice skating
(c) 2009 Jeff Connor Grunberg Haus Inn
|Events , Unusual
|posted by grunhaus at 20:56 | permalink
13 Jan 2009
|Sportsman's Classic This Weekend
The Benoits, a family of famous Vermont deer hunters who lead guided hunts and have published books and video on how to hunt deer, will be at the Sportsman's Classic. The father, Larry, (pictured above holding the rifle) lives about a half mile down the road from our inn.
One of Vermont's largest events, the Sportsman's Classic, takes place this coming weekend at the Champlain Expo facility in Essex Junction near Burlington.
About 15,000 people will fill the halls to view displays about hunting, fishing and other outdoor pursuits. The event starts at noon on Friday and ends Sunday afternoon.
For the children, there will be a reptile show, trout pond, casting competition, archery shoot, pellet gun shoot, and shooting simulator .
For adults, there is a fly casting pond, 45 free seminars, free ATV demo rides on a one mile course, prizes, raffles, and giveaways.
A portion of the proceeds benefits Camp Ta-Kum-Ta, a special Vermont camp for children with cancer. Last year the show raised an amazing $10,000 for the camp.
(c) 2009 Jeff Connor Grunberg Haus Inn
|posted by grunhaus at 20:10 | permalink
13 Jan 2009
|Stowe Winter Carnival Jan 19 - 25
Stowe Winter Carnival Snowshoe Trek
Stowe VT celebrates its 35th Winter Carnival with the theme this year of "Stowe Away Your Blues."
Visitors and locals can spend a few days setting aside the economic travails of these times and enjoy some inexpensive fun.
There are ten major activities planned for both adults and kids including an ice carving competition, snow volleyball tournament, snow golf tournament at the local country club, youth hockey tournament, super G race, movies, kids carnival, the popular main street block party, theater, dance, fireworks.
(c) 2009 Jeff Connor Grunberg Haus Inn
|posted by grunhaus at 19:06 | permalink
11 Jan 2009
|Waterbury Area Restaurants Reviewed in NY Times
Big Time NY Times Wanders Into the Backwoods To See What the Woodchucks Are Eating These Days
Mark Bittman, a writer for the Dining section of the NY Times Dining, must spend a good amount of time around the Waterbury VT area - he certainly knows the restaurants here, a couple of them off the beaten path for most visitors and even some locals.
As his December 28, 2008 review shows, he is very impressed with Hen of the Wood restaurant, a quality restaurant that was opened by a pair of chefs here in Waterbury about four years ago if memory serves.
One of the chef's mother stayed with us while the two young men were working to get their new place prepared for opening so we got an early insight into what kind of place they were aiming to establish in a highly competitive market.
As you can see by the newspaper's headline reference to "Backwoods" Vermont, many people come here expecting to be nearly on the edge of civilization, lucky to have a decent diner and maybe a couple of good potluck church dinners.
The fact of the matter is that there about 100 two and three star quality restaurants within a half hour's drive of where I am sitting now. Stowe alone has more than 50 quality restaurants and ranks third in New England for the number of two and three star restaurants (behind Boston and Providence). I've lived here nearly nine years and I'm still working my way through all the restaurants here.
Four quick items about Hen of the Wood that come up most often when I'm speaking to guests about it:
Yes, this is the restaurant with the chef (Eric Warnstedt) mentioned in Food and Wine Magazine as one of the Top 10 New Chefs in the US for 2008.
No, I don't know what they mean by "new." He ain't new - he has been a chef for years.
Hen of the Wood is a type of edible mushroom.
Yes, reservations are almost always needed. The restaurant is small and highly popular.
The other restaurant Mr. Bittman looks at is the Kitchen Table in nearby Richmond VT. It is very close to Exit 11 off I-89 a few minutes south of Burlington.
Like all of the best restaurants in Vermont, the Kitchen Table puts a great emphasis for getting as much of the ingredients locally as they possibly can. This is far more time consuming and expensive than buying from a restaurant supply house but it pays off for the customers in a superior dining experience.
Somehow, Mr. Bittman found the Green Cup quietly located on a small side street in little ole Waitsfield VT. What I thought was a local secret showed up on the radar of a New York restaurant reviewer. I guess that's why they get their jobs - they know how to find the best food no matter where it is. One note on this place - don't expect a fancy schmanchy atmosphere. The food is the only star here.
The Red Hen Bakery was located about a 1/4 mile down the road from our inn until they moved a little over a year ago to a larger facility where they now have a nice cafe. Their bread is served in all or nearly all the best restaurants around these parts. You can get it in some of the local grocery stores and delis too.
I suggest you read over this article - it's very well done and makes for interesting reading and insights into the local culinary scene but it just scratches the surface of what's available here.
(c) 2009 Jeff Connor Grunberg Haus Inn
|Advice , Food
|posted by grunhaus at 19:07 | permalink
10 Jan 2009
|A Brew Pub That Serves Tea - How Vermont!
I was poking around some of my links a while back and discovered on the Alchemist Brew Pub blog that they are now serving tea.
Specifically, it's Kombucha tea, a sweet tea that originated in China centuries ago and is alleged to have some medicinal qualities.
According to the Alchemist blog, Kombucha is "fermented black tea that is loaded with antioxidants, amino acids and many different pro-biotic cultures." Whether or not that is good for you is up to you to decide.
The Alchemist Brew Pub opened about five years ago and was an immediate hit. We have had guests from all over the country tell us that a friend or relative recommended it to them as a "must see."
It is easy to find in downtown Waterbury VT. That link will take you to a Google map page that has another link to 20 reviews of the Alchemist.
They have very good food there by the way. They actually have a chef who prepares a short but wonderful menu. The portions are small but so are the prices - about $10 for an entree.
Be prepared for a wait if you arrive there after 6:00 pm most of the time even during off season for tourists. During holiday and fall foliage time, it is virtually impossible to get in unless you get there at the 4:30 pm opening time.
Our inn is only about four miles away so anytime it is too crowded, I can wait a few days or a week to get in without much of a wait. But if you do have to wait, it is well worth it.
(c) 2009 Jeff Connor Grunberg Haus
|Advice , Food , Unusual
|posted by grunhaus at 20:05 | permalink
|page 17 of 87
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subset: commoncrawl


text:
It happened again: Yesterday a terrified carriage horse bolted down a busy New York City street, flipped over and was pinned to the ground. As traffic ground to a halt, rescue workers and good Samaritans labored to free the equine from under the wrecked carriage and prevent further suffering.
This is unacceptable. Carriage horses were never meant to live and work in today's urban settings. From congested city streets to startling noises, New York City is a nightmare for these animals—and current City laws do not afford working horses adequate protection to ensure their safety and wellbeing.
"How many horses and people must be hurt before New York City wakes up and realizes we are in the 21st century?" asks Michelle Villagomez, ASPCA New York City Legislative Director. "Let's change with the times and push for a safe, humane alternative."
Take Action!
Your help is urgently needed to protect our city's working carriage horses. The ASPCA has been working hard to pass legislation that would take the burden off these horses and create a more humane attraction for tourists. If you live in New York City please urge your councilmember to support and cosponsor Intro. 86A, legislation that would phase out horse-drawn carriages in New York City, replacing them with vintage electric cars. Yesterday's accident is only the latest reminder that the time has come to get these sensitive animals off our streets.


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text:
This waterproof oxford is a new look on an old classic. Its full-grain uppers and padded collars give the Midland its time honored look and feel while internal rollbars offer extra rear-foot stability.
A superior blend of foam cushioning and compression set, featuring rubber.
A posting system designed to reduce rear-foot movement.
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