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Arethusa Al Tavolo: From A Dairy To Dining Extraordinaire
Colorado lamb tartare tenderloin
By Jacque Lynn Schiller
By now, you've no doubt heard the backstory of Arethusa al Tavolo, or at least of the fashionable names behind the restaurant's inception. If not, a quick primer: Partners in business and life, George Malkemus and Anthony Yurgaitis of Manolo Blahnik shoes fame bought a farm near their home in Litchfield, Conn. Over the course of the next decade, the dairy and vat-pasteurized milk business prospered, in 2012 expanding into a creamery and retail space housed in the Bantam firehouse, renovated by the duo, of course. Apparently the stylish team likes to keep busy, and a restaurant and wine bar opened the following year, located next to what once was the Village General Store.
What's often left out of the tale, however, is the attention to detail and love of things done well that is evidenced in all endeavors under the Arethusa name. From the pristine barn stalls of the dairy farm to the crisp tablecloths and large format, playful pictures of the "ladies" of Arethusa (beautiful bovines) that welcome you in the dining room, a dedication to quality and appreciation of locale are always on display.
Quartet of Arethusa Farm deviled eggs
This proclivity towards excellence extends to the oft-changing, Progressive American menu. Chef Dan Magill is certainly reveling in the area's bounty. Having fun with nearby food finds is often the lost ingredient when moving from farm to plate. Not here. Chef Magill inventively showcases both produce and protein, and brilliantly utilizes the incredible resource that is Arethusa's dairy goods.
The farm is the exclusive purveyor of all things dairy at the restaurant. Their milk products pop up frequently and in the most delectable of ways, starting with a bite-sized cheese curd arancini as amuse bouche and an appetizer special of thin flatbread with truffled ricotta and farm cheese, foraged mushrooms and caramelized onions, a wonder of flavors. Other "Beginnings" of note are local squash blossoms in a delicate tempura crust and filled with romesco and farmer's cheese. Served with ratatouille, basil aioli and tomato jam ($16), a salad is something we recommend you do not forego here. The local strawberries, watermelon and black mission figs with house-made ricotta, arugula and crisp prosciutto is delicious and remarkably light.
Villa Vizcaya
For those looking for a bit more heft, a long-running favorite is the quartet of Arethusa Farm deviled eggs. Chef Magill elevates a standard by incorporating surprising – and rich – complements such as foie gras, smoked potato-bacon and jumbo lump crab. If you're a table of four, prepare to place more than one order or fight for a taste of each half. All of the first courses are actually quite substantial, with lobster and avocado salad or the amazing Arethusa Farm dairy cheese plate solid choices should you want a "small bite" while enjoying a drink at the bar.
And while we're sidled up, we must make mention of Brian Khoo's cocktail program. A considered list of classic cocktails concocted with a hat tip to summer, drinks such as The Huckleberry Sunrise, a punch made with 44° North Huckleberry Vodka, Sauza Blue Tequila, plus the juices of orange, grapefruit and lime sounds like an intriguing choice for those wishing to extend the season. So too the Pavan, Prosecco and passionfruit found in the bubbly Villa Vizcaya. Beer and cider selections are abbreviated but trustworthy (think Palm and Dog Fish Head) while the wine selection is a bit more robust. More than 30 wines are available at any given time, with a few tucked safely away in the temperature-controlled Cruvinet system.
Back to the food, and onto the Mains, with a stop in between for the breadbasket – housemade ciabatta with herbed butter sprinkled with sea salt. Someone in the kitchen knows a good thing when presented with it, and the gifts of Arethusa dairy just keep on giving. Now, onto the entrees. My only objection to an otherwise stellar dining experience is that sometimes there seems to be just too much happening with a dish. The desire to use every seasonal ingredient I'm sure is only heightened when you have such amazing purveyors and produce at hand, but dishes such as braised artichoke filled with matignon and foraged mushrooms ($17) suffers slightly from the addition of Tapping Reeve cheese, pickled lentils, sunchokes and tomato fondue. Any of these elements on their own is a standout, but eaten all together, some of the flavors get lost. Still, points for the pickled lentils.
More harmonious plates were presented in the hibiscus dusted Pekin – no g – duck breast with farro ($32) and the pan-seared diver scallops with broccoli, bacon, almonds, sultanas and verjus nage. The more straightforward the recipe, the more unusual ingredients are highlighted and we respect the chef for truly creating signature dishes.
That enthusiasm applies to the dining room itself, bustling with animated servers and tables full of diners talking excitedly between bites. Mind you, we visited on a weekend night so the energy was high. Brunch is a more relaxing affair, but I must admit to enjoying being in the midst of people enjoying themselves, so I don't mind a bit of din. It lends a celebratory atmosphere to an evening.
As does dessert, and Pastry Chef James Arena keeps you in a party mood with decadent treats like peaches 'n' cream tres leche and a chocolate tasting of a mocha hazelnut brownie "ice cream bar," malted milk chocolate Luxardo cherry trifle and a warm chocolate beignet with Valhona chocolate sauce. I would have been happy with just the latter. The trio made me ecstatic. All desserts are priced at $12 and if you can actually keep your temptation in check, for good measure you still may want to take home a pint of ice cream made on premises next door.
And lest you think that Mr. Malkemus and Mr. Yurgaitis have completed their renaissance of this little strip of Bantam, plans are underway to open a breakfast and lunch spot across the street from the restaurant and creamery.
Arethusa al Tavolo
828 Bantam Road, Bantam, CT
(860) 567-0043
Saturday and Sunday 11:30 a.m.-2 p.m.
Wednesday and Thursday 5:30-9 p.m.
Friday and Saturday 5:30-10 p.m.
Sunday 5-8:30 p.m.
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Posted by Lisa Green on 09/07/15 at 09:50 PM • Permalink
Gaskins Makes Germantown A Destination To Dine
Photo by Michael Kennedy
By Jamie Larson
It's rare to see the successful intersection of modern, relevant fine dining and a family-friendly, neighborhood restaurant. But at the crossroads in the center of Germantown, New York, Gaskins is proof it can be done with a refreshingly casual sophistication.
Gaskins is gorgeous. The fresh coat of deep blue paint on the outside both stands out and fits in along the streetscape. Inside the old former grocery store (built in 1890), the total renovation is light and airy with white walls, black booths, marble tabletops and plants in the windows. There's also an elegant bar divided off from the dining room, a huge barn-wood group table with plenty of space in the back and a sizable deck out front, enhanced by the quaint architecture of the town and the farmers' fields beyond. There's enough space and atmospheric latitude at Gaskins for a romantic two-top or a table lined with highchairs.
Photo by Michael Kennedy
The food is, of course, locally sourced and lets the quality of great ingredients shine through, but there is also a refinement of flavor and composition to every dish, tipping Gaskins' hand that it's playing with a stacked kitchen.
You can start with creamy burrata, punched up with garlic scape pesto ($14) or marinated peak-season heirloom tomatoes paired with peaches basil and chorizo ($12). All the small plates and mains rotate based on seasonality and whim, but a sampling of a recent menu gives you a sense that no matter when you come there will be something that will beckon, like the house-made fettuccine with a rabbit ragu, saffron and olives ($18) or the really classic wood-roasted mussels and clams with potatoes and corn ($21). To accompany, there's a knowledgeably curated wine list, a bevy of good beer and even a selection of after-dinner drinks.
The Daisy Verde
While we're on the topic of drink, it should be noted that the signature cocktails, inspired by classics but updated with seasonal ingredients and high-end mixers, are, in all seriousness, some of the best to be had anywhere in the region. Right now the bar is taking advantage of a small herb farm owned by one of its servers. The Other Mariann ($10) mixes herb-infused vodka with lovage, lime and sparkling wine; the Daisy Verde ($10) is a Hudson Valley-fied margarita with tequila, citrus, cucumber and basil. Always topping the menu is The Germantowner ($11), a fusion of bourbon, sweet vermouth and Field Apothecary bitters.
As any local joint should, they have some staples as well, including a stellar burger and fries ($14) and baked mac and cheese ($7) that's only going to grow in popularity when the weather turns cold. And save room at the end for a cheese plate ($12), lemon polenta cake ($8), stone fruit crisp ($9) or just some great chocolate ice cream ($6).
A decade of New York City kitchen and front-of-house experience has served Gaskins owners Nick and Sarah Suarez well. Between them they've worked at Diner, Marlow & Sons, Romans, Franny's, Gramercy Tavern and The Modern. They also operated a catering company for the last two years, Backyard Cooking Company, before setting up shop and moving into the upstairs of the big building in the middle of town.
The food and drinks menus are a reflection not only of the couple's technical skill, but also take their inspiration from their life together.
Photo by Michael Kennedy
The fish tacos ($14), for example, are light and balanced with just the right amount of heat and are inspired by fish tacos the Suarez's would get when, after a long weekend working, they'd go down to Rockaway Beach. Their personal stories are in the food, like an ingredient you can't quite place.
Gaskins is simply a beautiful and delicious dining experience. Business is already booming, and for good reason; they're doing all the little and big things right.
2 Church Ave., Germantown, NY
(518) 537-2107
Open for dinner Thurs.-Mon., 5-10 p.m.
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Posted by Amy Krzanik on 09/03/15 at 08:22 AM • Permalink
Oh Crêpe! Is A Sweet And Savory Addition To Main Street
By Katherine Abbott
There's a tendency to look askance when a new restaurant opens in a location that's had a series of eateries come and go. Add in the factor of a town that's valiantly striving to revitalize itself, and the doubt meter rises. But Oh Crêpe!, the newest incarnation in North Adams, Mass., may have found the ingredients to create a long-lasting fixture within one of the town's anchors, the Berkshire Emporium, a two-floor, rambling antiques store in the middle of Main Street.
And what's not to like being surrounded by this wild and whimsical treasure trove? A wooden counter runs the length of the compact space. Books line the yellow walls so that, sitting at a table, I am eye-level with Jessamyn West's "Leafy Rivers" and Mark Hadden's "A Pot of Bother." On one end of the counter an old metal milk can has been turned into a water cooler, and on the other, filling me with admiring glee, there are three flavors of Assembly Coffee roasted locally in the central Berkshires. They also have a gluten-free cooking space.
Oh Crêpe! has a playful inventiveness to it. It's a sunny space with colors that could have come from the crêpe of the month listed on the wall — lemon curd and whipped cream, garnished with raspberries and mint.
The crêpe in front of me is sunny, too: Mountain Girl Farm eggs, Cricket Creek Farm cheese, fresh spinach and bacon. This is the kind of place that relies on fresh ingredients and presents them simply. The eggs are rich and buttery, the cheese sharp, the spinach plentiful, the bacon lean and the crêpe itself soft, light, faintly sweet and faintly tangy. Together they are splendid comfort food. Prices for the crêpes range from $5-$10.
Finding new local ingredients has become a summer quest, co-owner Benjamin Lamb told me later. Well after I sampled his fare we met near his office in the Paresky Center at Williams College, where he is assistant director for Student Organizations and Involvement at Williams College. He and his wife, Emily Schiavoni, director of Residence Life at Southern Vermont College, live in North Adams and opened Oh Crêpe! together at the end of April.
Lamb and Schiavoni have wandered farmers markets and talked with friends looking for local sources — Skyr and butter from Gammelgården Creamery, muffins from Cakes by Reba, native blueberries.
"One of our main objectives is to leave as many dollars as possible in the local radius," he said. And, he continued, to foster community between high school and college students, and the people in town. It helps that the two shops have developed a symbiotic relationship: people coming into one will often end up in the other. Oh Crêpe! has already grown a regular crowd coming in for their morning coffee.
"We're on Main Street," Lamb said. "We're a place where people will stop in. The staff have to be cheerleaders for the city."
Later, I tried the lemonberry crêpe of the month that won the last contest. The tang of lemon, blandness of cream, tart-sweet berries and sharp mint blend together into something rich and suave and unexpected. I'll go back for more.
Oh Crêpe!
57 Main Street, North Adams, MA
(413) 664-6702
Mon. - Fri., 7:30 a.m. - 4:30 p.m.; Sat., 9 a.m. - 4 p.m.; Sun., 8:30 a.m. - 4 p.m.
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Posted by Lisa Green on 08/26/15 at 10:03 AM • Permalink
The Taste Of Southern India At Home: Maya Kaimal Sauces And Snacks
Photo by Michael Kraus.
By Amy Krzanik
Indian food: a cuisine so delicious when served in a restaurant, yet so difficult to duplicate at home. No matter how many spices and sauces you buy or recipes you attempt to follow, your chicken tikka masala or saag paneer just never has that authentic taste. But that changes once you know about Rhinebeck resident Maya Kaimal and her brand of eponymous sauces and snacks which are here to help you recreate those flavorful Indian meals in your own kitchen.
Kaimal grew up in Boston with an American mother and a physicist father whose experiments carried on into the home with his take on the Indian dishes of his youth. As a child, Kaimal experienced the smells and tastes of homemade curries and kormas on frequent visits to her father's relatives in southern India.
Kaimal poses in front of her billboard.
An art major at Pomona College, Kaimal worked in magazine publishing as a photo editor in New York City for 15 years, and during that time published two cookbooks inspired by her trips to India. Curried Favors: Family Recipes from South India, which won the Julia Child Award for best first book, came out in 1996 and Savoring the Spice Coast of India: Fresh Flavors from Kerala in 2000. Kaimal felt an urge to publish these recipes because most Indian restaurants tend to be North Indian.
"My family's recipes have a South Indian bent," she says, "and there's a lack of understanding of that cuisine." But it wasn't until September 11, 2001, when Kaimal and many others around the country were laid off from their jobs, that she moved upstate (first to Woodstock and then to Rhinebeck, NY in 2006) and decided to change careers.
Toward the end of 2003, she and her husband, bestselling author and Rolling Stone contributor Guy Lawson, officially launched the Maya Kaimal product line. "I took what I learned from the books, and made the food more accessible to people," she says. "It can be difficult to cook this food from scratch."
Photo by Michael Kraus.
What really distinguishes the Maya Kaimal line from other Indian foods is their refrigerated sauces. The recipes have a fair amount of acidity as part of the flavor balance – mango, lemon, vinegar and similar ingredients — which helps give them a good shelf life. This allows the company to keep the sauces natural, without preservatives, and without having to adjust the recipes much.
What began with three flavors of refrigerated sauces that Kaimal shopped around herself from store to store in NYC, has grown to six refrigerated sauces including curries, masala, korma, vindaloo and saag; six shelf-stable sauces including spicy ketchup, and two varieties of snack chips.
The brand's chickpea chips launched last year and one of the flavors, Sweet Chili, won gold in the "Outstanding Savory Snack" competition this past June at the Fancy Food Show. The annual event is held by the Specialty Food Association, which also chose the Kaimal brand as one of only four makers to advertise on subway posters and a billboard by the Lincoln Tunnel.
Photo by Jessica Bard.
"It's nice to get this recognition," Kaimal says. "We've managed to be successful while also staying true to our values — making high-quality food without taking shortcuts or trying to cut costs with lesser ingredients."
And people are noticing. The products have earned nods in publications that cover cuisine (Bon Appetit, Food & Wine and Saveur) as well as lifestyle magazines GQ, Men's Journal, InStyle, Newsweek and others. A brand-new line of naan chips (in three flavors: sea salt, rosemary, and almost everything) has launched to a great reception and, no doubt, will be on the shortlist at next year's Fancy Food Show.
You can find Maya Kaimal simmer sauces and snacks at Guido's Fresh Marketplace, Olde Hudson, Sunflower Natural Foods in Rhinebeck, Otto's Market in Germantown, Hawthorne Valley Farm in Ghent, and selected national supermarkets. Or go online, where you can shop and also find Kaimal's own recipes for traditional dishes, as well as inspiring ways to add Indian flavors to wraps, burgers, grilled vegetables, fish, meatloaf and even sweet potato chips.
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Posted by Amy Krzanik on 08/17/15 at 04:47 PM • Permalink
Kiln to Table: Local Ceramics in the Dining Room
A dinner party with dishes by Mary Anne Davis
By Jamie Larson
Being able to locally source just about any conceivable ingredient is a gift from our region to the restaurant chefs who cook here and we spoiled diners who eat here. But a number of area restaurants are not only locally sourcing the food on the plates, but the plates themselves. This emerging culinary trend is not just a convenient way to further enhance the beauty of a dish. It is also a way to more holistically support our local, sustainable economies and showcase the stunning work of highly skilled regional ceramicists who deserve our attention.
Pasta and plate at Fish and Game
"You want to know who's growing your food and who's making your plate," says Zak Pelaccio, chef-owner of the hyper-local restaurant Fish and Game in Hudson, New York. "(Fish and Game) has a very personal feel. It becomes this family thing."
All the dinnerware at Fish and Game comes from artisans Pelaccio personally knows, all within a three-hour drive from the restaurant, including Tivoli Tile Works. A marriage of clean elegance and natural shape and edging, Caroline Wallner's vessels become a piece of the restaurant experience. "The two inform each other," Pelaccio says of dish and food.
Setting the table with Davis dishware.
Mary Anne Davis sells her beautiful wares from Los Angeles to Manhattan but she says there's something fitting about seeing work made at her studio in Spencertown, New York used as intended by her neighbors. You've probably held one of Davis' pieces without knowing it, like when you reached into the beautiful little bowls at The Flammerie in Kinderhook for some of their red beet died salt. She also just finished making her annual 50 mugs for the FilmColumbia Festival. As an ardent supporter of active local-centric economies, Davis sees restaurants supporting craftspeople as well as farms as the future of sustainability.
"It's the next level, for the consumer to support local artisans as well as local farms," says Davis, who will be participating at NY Now at the Javits Center this weekend (August 15-16). "I've tried to establish a way of making that's responsible and friendly."
Other local restaurants that are using more unconventional, regional ceramics as well as other kinds of locally made goods, from furnishings to fabrics, include Community Table in Washington, Connecticut, Crimson Sparrow in Hudson and The Corner at Hotel Tivoli in Tivoli, New York.
Plate or painting? Dinner at The Corner.
Throughout both restaurant and rooms, Hotel Tivoli uses an extensive and gorgeous trove of ceramics from the Tivoli Tile Works. While Wallner just recently moved her studio across the river to Bearsville, New York, the business still has strong ties to the area and the aesthetic remains as always, quintessentially rural Hudson Valley. Hotel Tivoli's well-known artist-owners, Brice and Helen Marden, were collecting pieces from the Tile Works well before they opened the hotel, and infusing the eclectic hotel with the handmade ceramics adds much to the character of the restaurant and establishment at large.
"The Tivoli Hotel is a very personal experience in a lot of aspects," says Hotel Assistant General Manager Janett Pabon. "(We) like things that are hand made. There's a certain sensibility to the way (Wallner's pieces) feel; no two dishes are the same. They don't stack perfectly; you have to sort of cradle them. It adds to the uniqueness of every visit."
One thing this new trend is not is an indictment of the white plate. There's a time and a place in all art forms for a blank canvas, and local artisans make those, too. The increased use of natural forms in plating also doesn't mean the kiln-to-table relationship doesn't take place in more classic fine dining restaurants. The ornate gold and platinum rimmed plates at The Old Inn on The Green in New Marlborough, Massachusetts are made just down the road in Great Barrington, in the world-renowned studio of Michael Wainwright.
A mesmerizing dish by Michael Wainwright.
No matter how elaborate Wainwright's art may be, it isn't meant for a wall, it's meant to be touched with knife and fork.
"I'm making functional wares. I want my pieces to be the frame for the artwork. I want to assist," Wainwright says humbly. "It's wonderful to have the Old Inn serve on my dishes; so many people come into my store because they ate there."
Perhaps the best thing about local restaurants supporting local artisans (of all stripes) is that it just feels better and a bit prettier. It makes for a more uniquely regional experience. Plates made here feel like here. This approach, being adopted by more and more restaurants, gives a diner an even fuller sense that, just by eating out, they are a present part of a cultural and economic ecosystem that is sustainable and profoundly beautiful.
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Posted by Jamie Larson on 08/10/15 at 01:59 PM • Permalink
Green Goats: The Coolest Vegetation Removal Business Ever
Munching on poison ivy.
By Andrea Pyros
If you think about it, it's extremely rare to have an idea that taps into the Hudson Valley's local/eco-friendly/farm-based economy and also happens to be so ridiculously cute as to sound like the plot of the best kid's film you never saw (working title: Goats That Garden). But with Green Goats, a Rhinebeck-based business where the adorable and the brilliant combine, that's the case.
It's the brainchild of Ann and Larry Cihanek, the married couple who run the environmentally-friendly goat vegetation removal service, renting out goats to a variety of sites in the Northeast that need weed and vegetation removal, particularly large sites on hills or with overgrown areas where it's too challenging for humans and their machines to work.
Cihanek drops off the goat to work on Staten Island.
The Manhattan-born Larry didn't grow up farming. Instead, he spent 40 years in advertising. When he was ready to leave the industry, he relocated to Dutchess County where he'd spent weekends as a child.
"This is the prettiest area in the country," he says. "It has a wonderful mix of sophistication and a sufficient amount of rural to keep me going." He decided to keep a few goats as a hobby.
"I thought I'd make goat cheese," he admits, but it turns out his goats were destined for greener pastures. Fort Wadsworth in Staten Island sent an email to 400 New York-area goat owners explaining that the site's tree roots were splitting the rocks in the fort and could anyone — and their goats — help. "Eight of us responded, and the other seven said it could not be done," Larry says, "but we tried it. And did it." That was nine years ago, and Larry's doubled the number of clients and the number of goats he owns every year since then.
Tragically, this past February a fire raged in the Red Hook barn where the Cihanek's housed their 100 goats, and the entire herd perished. These were beloved animals. "They all had names and we knew them and they knew us. You'd call and say, 'Sally it's your turn,' and she'd come. They could be 200 yards away and I'd say 'Hey, ladies,' and they'd come flying."
"After the fire, people were so amazingly generous," Cihanek says about those dark days. He and his wife assumed they'd need to go out and buy goats to replace the loss, but instead they received not only money, but also goats as donations from far and wide.
Clearing the brush at Pelham Park in the Bronx.
"The average goat herd in the country is seven goats," he explains, "And they're your friends; you can't just send them off to the auction, but all of a sudden you have 11 goats and only have space for seven, so people are thanking us for taking their goats and we're thanking them for giving them to us!" Goats past a certain age can no longer make cheese or win shows, "but for our purposes, they all eat bushes and they are all friendly and we'll keep them."
If you're wondering what makes goats superior to that pricey new Toro mower you bought, it's not just their charm and sweet disposition, it's also their ability to eat… and eat; to happily munch on poison ivy without breaking into a rash; and to reach those tricky spots (never seen a goat on a cliff? Check 'em out!).
"Goats don't recognize hills as being hills," says Cihanek. "Like at Vanderbilt Mansion where I have to put my hands on the ground to walk, they don't care. They think it's level." Jobs vary depending on the needs of the client, taking into consideration the size of the spot, how hard it will be to build the fence necessary to keep the goats safe, how often the Cihaneks will need to revisit the site, and the status of the vegetation. As few as four or as many as 20 to 25 goats will be sent to work. Cihanek says, "The whole business is goats du jour — what are you trying to accomplish and how many goats do you need?"
The goats help maintain the lawn at Wilderstein Historic Site.
This season, the goats' first job was at a cemetery in Staten Island where the staff wanted to go in and cut trees and vines, but the poison ivy made that prohibitive, so Cihanek brought 28 goats for about five days, which he refers to as a "flash mob." In most cases, though, the goats stay for the entire growing season.
Before you get excited about the idea of having the hungry crew show up to help out with your yard (I know I was), Cihanek says it's not practical for either him or the homeowner.
"If it's green, the goats will eat all of your plants," without discerning the weeds from the prize flowers, although he admits that there's a goat owner in Paris who rolls five goats around and hires them out to whoever needs a quick mow (or should we say chew?). "There are no limits to this business. The only limit is your imagination."
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Posted by Lisa Green on 07/30/15 at 02:30 PM • Permalink
Fish & Game Turns Tasting Into An A La Carte Option
By Jamie Larson
When star chef Zak Pelaccio opened his Hudson restaurant Fish & Game in the spring of 2013, he took the "farm-to-table" ethos and aesthetic to its pinnacle with a seven-course, tasting-menu-only dining experience. It was all about taking one hundred percent local ingredients and presenting them in the most delicious and beautiful way possible. But for some, the menu was — while incredible — limiting.
Now, with a major switch to a full, a la carte menu, Pelaccio is challenging himself, his kitchen and his business model to continue the impressive culinary orthodoxy while opening the restaurant's doors to a larger audience of palates.
"The reason we did it now is we asked ourselves, 'Is this the way we want to eat every weekend?'" Pelaccio says. "The answer was 'no, sometimes I want to sit down to a simple, beautiful, perfectly fire-roasted whole chicken and a bottle of wine.'"
Because every single ingredient at Fish & Game is laboriously sourced from local farmers with whom Pelaccio has cultivated personal relationships — as well as being curated, crafted, cooked and artfully served — offering only a tasting menu (still available with 24 hours notice) made sense. But it did create a barrier of entry.
"I'm not an ideologue and I don't want to force people to eat a way they don't want to eat. It's a product of our time. People want control over every part of their lives." Pelaccio says. "But one thing I do know is we've wanted to do larger format cooking [which the old menu didn't allow]."
The new menu will rotate about a third of its dishes in and out as ingredients — and the whim of the chefs — change with the season. Its first iteration is, not surprisingly, impressive, including starters that also serve as a great way to build your own tasting menu, like 24-month house-aged prosciutto, seafood sausage ($22), seafood sausage with nasturtium sauce ($18), Malaysian-style fish soup ($16), a soft boiled egg from the restaurant's own free-range farm chickens, topped with house-cured Northeastern smelt and smoked summer squash ($12) or 20 grams of American sturgeon caviar with the traditional accompaniments ($85).
The mains range from sea urchin tagliolini ($32) and ravioli featuring summer squash and smoked and braised lamb ($25) to smoked and grilled pork belly ($25). There are also sides, a wonderfully collected wine assortment and a cocktail menu featuring ingredients as local and inventive as anything else at Fish & Game.
"We see the results of being adventurous. We are doing things like whole rabbit on the grill," Pelaccio says. "There are so many amazing options available to us here. Winter was challenging and it will be interesting to see how that affects the new menu."
There is still a twinge of conflict in the chef's voice. He's doing a balancing act familiar to successful artists of all mediums throughout time; staying as devout to your truth as possible while continuing to satisfy your audience. Because Pelaccio has placed such strict ingredient sourcing rules upon himself, deciding what his diners eat also made as much sense business wise as it did creatively.
"I still think it's the best way to run a restaurant," Pelaccio says of the fixed menu. "But we've gotten to a place where we can manipulate our system. We know our purveyors really well. Now it's a dance of being able to get the right amount of what we need. Nothing in our kitchen ever goes to waste. Nothing rots unless it's intentional rot. We are big fans of intentional rot." (Try the house-made kimchi, used for the wood-oven-roasted oysters with kimchi hollandaise. Two for $12, four for $22).
There's another aspect of Pelaccio's thinking about the new menu that resonates back to the core of the restaurant's mission. He said when he decided to commit to opening this restaurant in Columbia County it was because of the availability of high-quality ingredients. Now that he's been here and built relationships with his producers, he wants to be able to give back a menu more affordable than one creeping close to $100 per person. Though the food is worth it and the pricier options are still on the menu, Pelaccio wants to be able to still, in his words, "close the circle of sustainability."
Related story: Fish & Game: An Ode To Hudson's Tasty Past
Fish & Game
13 South 3rd Street, Hudson, NY
(518) 822-1500
Thursday and Friday, 5 p.m.—close
Saturday and Sunday, Noon—3 p.m., 5 p.m.—close
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Posted by Jamie Larson on 07/13/15 at 12:20 PM • Permalink
Elixir: Eat, Heal, Repeat in Great Barrington
By Nichole Dupont
"Make your food your medicine and your medicine your food." The concept is an ancient one, but the carrying out of the creed is still one of the greatest challenges in this country. So many bad choices to make. Obesity rates and disease rates indicate that in our society, food and medicine live in separate houses, on separate lands.
But what a joy to find out that it doesn't have to be that way. There is a healer in town who promises to be serving the masses once the word is out. Elixir is a tiny café tucked in next to the Triplex Cinema off of Railroad Street in Great Barrington. Its chairs and tables spill out on to the concrete patio of the building, immediately endearing patrons to the casual feel of the place, like a small café in Naples that's been there for decades. Inside is a museum of mason jars and glass bottles, all filled with wildflowers and herbs and liquids at varying stages of "tincturing" and fermentation. A bowl overflowing with rose petals adorns a large center table.
We order tea. My husband and partner in almost all culinary crimes orders chilled pomegranate; I choose green Moroccan mint. And we wait, making small talk. A table of women is clearly having a girls' night out. A man in a linen shirt is waiting for a date that is standing him up. Amazing, familiar, but not-from-this-continent smells are coming from the tiny kitchen area.
It's when the tea arrives, on a silver tray, in a Turkish tea pot, pre-sweetened with honey and perfectly minted; that's when the healing begins.
"God, this tea is good," I say, reveling in the refreshing fresh mint and the ornate blue shot glass that I continually pour my tea into. I'm already starting to get that weird feeling of being in another place.
Elixir has only been open for four weeks and for now (and I hope forever), owner/chef/herbalist Nancy Lee is keeping the menu simple and the flavors complex. On this humid summer night, we set our gaze on hummus and vegetables —labelled simply as "snacks" — and potato leek soup. The hummus is a surprise. It's creamy, and has a heat to it that is authentic. The soup is green, not overrun by the potato starch.
"This soup is different," says my vegetable-reticent companion. He holds the spoon for me to taste. "Those leeks will not be ignored," I say. "Not this time."
We clean our bowl/plate, anticipating the entrees. The server (a really fabulous, kind of shy young woman who is learning the ropes about all the tinctures and herbal ingredients) brings our food…it wafts from the interior out into the street. He dives into his tempeh Reuben, I take a minute to smell my jasmine rice with Thai butternut-curry. There are plenty of crisp vegetables in just the right amount of sauce. The dish is piquant yet light, and colorful. It has not taken on the blandness of color that can sometimes befall anything with zucchini. It is, in essence, perfect. I am not hungry anymore, which is often my chief complaint besides being tired from rigorous physical activity sans meat.
"How's your Reuben?" I ask. My husband has been more quiet than usual throughout the meatless meal. I assume it's out of disappointment.
"It's…amazing. You need to…just try it. The combination is amazing."
He practically throws a chunk of the sandwich at me. The tempeh is a great texture, not rubbery, it's got a slight smoky flavor to it. It's smothered with spicy/sweet mustard and pickled beets (there might be an onion in there, too) and the whole thing is so crisp and tangy it may actually take the sweat away from the summer evening.
The mosquitoes take interest in our revitalized blood so we move the party inside, as there is still dessert to be eaten. Please trust me when I say that this is the kind of café where you do not ask for the check after the main course is eaten. Stick around for the dessert. Seriously.
Strawberry short cake with maple whipped cream — all totally fresh. Fudge made with currants, almonds, coconut sugar and drizzled with a honey lavender sauce. It is dizzying but so good. While lapping up the honey with the textured rich fudge and breathing in the lavender, I realize that there is no other name for that café.
"I feel good," says my husband.
"I think that's the point," I say.
70 Railroad St., Great Barrington, MA
(413) 644-8999
Open 10 a.m. -10 p.m. every day but Tuesday.
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Posted by Nichole on 07/13/15 at 10:30 AM • Permalink
Review: The Bistro Box Is A Roadside Classic
[Editor's note: We're bringing back one of the most visited stories of last year because The Bistro Box continues to draw rapturous fans. Go and enjoy.]
By Nichole Dupont
There are those places that are just cursed. You know the kind. Switches hands every 1 to 3 years, nobody really knows what kind of food they serve anymore. You tentatively step into each new rendition only to leave disappointed or gripping your stomach with regret. There are a few "cursed" eatery locations here, so when I saw the new sign along Route 7 in Great Barrington I groaned. The perpetually red summer hot dog shack was now freshly painted and the new sign was up. The Bistro Box. I was skeptical.
But I should not have been. The Bistro Box, true to its name, is a roadside eatery that offers up fresh, homemade, hard-working picnic food. It's a place you can take a lunch break or where you can proudly take a date for a vintage-inspired evening sitting under a pine grove enjoying the company of true love and damn tasty onion rings. On a beautiful day (which we've had several of), the parking lot is indiscriminately packed with vehicles and people – Ford F150s, Audis, minivans, grandparents with their grandkids, golfers, contractors taking a break. This is a place for everyone to enjoy the fleeting months of summer and the nostalgia of a perfect ice cream float.
Do not mistake roadside shack fare for "options limited: just deal with it." The Bistro Box has all the basics but they're the kind of "basic" that harkens back to a time when toys didn't break on the first go-round: Wholesome, actual good food made from real ingredients (not pre-frozen, pre-packaged imposters). Take the onion rings for example. Fresh, dipped in a golden batter with a hint of cornmeal, lightly fried and served with a ketchup aioli (they call it box sauce) that we couldn't get enough of. Fried dill pickles, same signature batter with a homemade buttermilk ranch dip. The menu also includes burgers and dogs, paninis, hand-cut fries (lots of choices like garlic and fresh herbs, parmesan and truffle oil, chili cheese), cold-brewed coffee, savory salads, and for starving, newly minted vegetarians, the falafel burger: a homemade chickpea patty topped with crispy "quick" pickles and red pepper feta spread.
Because we are talking essentially about a roadside stand, I have to mention that nothing that emerged from The Bistro Box was drowning in grease (which is the expectation for these little places). The food is crisp, the portions are perfect, and everything is reasonably priced (only the BOX Burger is more than $8). Obviously a lot of love has gone into making the little Bistro Box a place to come back to. Owners Nick and Birdie Joseph opened The Bistro Box in 2010 as a mobile food business. Their adventures have taken them from Nantucket to Florida to the Caribbean but they've always had an eye toward the Berkshires (Nick grew up in the area). When the little red shack went up for sale this past winter – they've been eying the place for awhile – the couple scooped it up immediately and so far everyone has pulled out of there with a faraway smile and maybe a little chocolate on their lips.
In a busy world, The Bistro Box is the perfect oasis of milkshakes (made with local ice cream) and memories. Get out of your car, stay and enjoy an impromptu picnic. No T.V., no iPhone, just you, your honey, and some damn fine food.
The Bistro Box
Rt. 7—937 Main Street, Great Barrington, MA
(413) 717-5958
Monday and Tuesday 11 a.m. - 4p.m.
& Thursday - Saturday 11 a.m. - 7 p.m.
Sunday 11 a.m.—4 p.m., Closed Wednesdays.
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Posted by Lisa Green on 06/24/15 at 09:51 PM • Permalink
Lenox Innkeeper Collaborates On Cookbook For B&B Foodies
By Lisa Green
"It was like giving birth to an elephant," says Ellen Gutman Chenaux about the process of collaborating and producing Eight Broads in the Kitchen, a cookbook inspired by the friendship and recipes of eight innkeepers from across the United States. Chenaux, who owns and runs the Birchwood Inn in Lenox (voted Best Breakfast in New England by Arrington's Inn Traveler magazine), will be signing the book as well as offering tastings of one of her recipes at Guido's in Pittsfield on Saturday, May 30.
It's not hard to understand why this cookbook would have a long gestation. It started years ago as a friendship between the eight bed-and-breakfast owners, who met at innkeeping conferences and forums. Geographically distant (they hail from Hot Springs, Arkansas; Seattle; Chestertown, Maryland; Danville, Ohio; Ithaca, New York; and Gettsyburg and Lancaster, Pennsylvania), they were drawn together by their love of food. They formed a blog to feature their recipes.
"All of us share a passion for cooking and sharing information," Chenaux says. "We're all strong, independent, opinionated women who have different styles of cooking. We've developed a deep friendship — we're like sisters."
At first it was going to be just a food blog. But eventually the Eight Broads started giving cooking workshops and demos at innkeeping conferences and they've become regular contributors to Innkeeping Now magazine. The modest food blog has evolved into an incorporated business they attend to as carefully as they run their inns. The women meet twice a year for intense planning meetings attended by a facilitator and a public relations consultant. Being B&B professionals, the women don't meet in just any old Holiday Inn. No, they've opted for a farmhouse in the south of France, California wine country, Santa Fe and, coming up, Key West.
A former magazine writer and editor, Chenaux has run the pristine-but-comfy Birchwood Inn for 16 years. Originally looking to buy an inn on the Jersey shore, she was visiting a friend in the Berkshires and was charmed when people saw her looking at a map and asked if she needed help. "I decided I wanted to live in a place where the people were like that," she says.
And now her guests want to stay in a place where she makes breakfasts with menus that include, for instance, sunflower oatmeal bread, blueberry buckle, roasted bosc pears with pomegranate glaze and fondue Florentine soufflé. Her menu is always evolving; after all, she prepares more than 300 breakfasts and afternoon teas at the 249-year-old Birchwood Inn each year.
"Women choose a B&B for its romance, and they convince their husbands to go along with it because of the breakfasts," Ellen says. The cookbook, with more than 150 recipes contributed by the Eight Broads, brings that romance home.
On Saturday, Chenaux will be signing the Eight Broads cookbook and sampling one of her favorite recipes, County Strawberry Rhubarb Cobbler. "Rhubarb is the first happy sign of spring," she says. "I'm just not sure how many to bake."
Our advice? A lot.
Ellen Gutman Chenaux Tasting and Eight Broads in the Kitchen Signing
Saturday, May 30, 11 a.m. - 1 p.m.
Guido's in Pittsfield
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Posted by Lisa Green on 05/23/15 at 02:46 PM • Permalink


text:
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subset: commoncrawl


text:
Wet 'n' Wild Megalast Liquid Lip Color
58 reviews
51% would repurchase
Package Quality: 3.6
Price: $$
Package Quality: 3.6
Price: $$
INGREDIENTSIsododecane, Trimethylsiloxysilicate, Hydrogenated Polycyclopentadiene, Synthetic Beeswax, Disteardimonium Hectorite, VP/Eicosene Copolymer, Microcrystalline Wax/Cire microcrystalline, Methyl Methacrylate Crosspolymer, Cyclopentasiloxane, Propylene Carbonate, Barium Sulfate, Phenoxyethanol, Sorbic Acid, Tocopheryl Acetate, Dioleyl Tocopheryl Methylsilanol, Caprylic/Capric Yriglyceride, Tocopherol, Crithmum Maritimum Extract, Oleyl Alcohol, Calcium Sodium Borosilicate (in 926A), Calcium Alliminum Borosilicate (in 926A, 927A), Silica (in 920A, 926A, 927A), [+/-(MAY CONTAIN/PEUT CONTENIR): Blue 1 Lake/CI 75470, Iron Oxides/CI 77491, CI 77492, CI77499, Mica, Red 28 Lake/CI 45410, Red 6/CI 15850, Red 7 Lake/CI 15850, Titanium Dioxide/CI 77891, Yellow 5 Lake/CI 19140, Yellow 6 Lake/CI 15985] 0712
on 9/1/2015 8:12:00 PM
Age: 44-55
Skin: Acne-prone, Fair, Cool
Hair: Blond, Wavy, Medium
Eyes: Blue
Absolutely wretched product. When other reviewers use the word drying and Sahara desert, they are not joking. I bought Raisin' the Roof, which is a gorgeous color - kind of a pearly wine/bronze shade - but holy cow it made my lips so uncomfortable and then began clumping and peeling. I had to cut a conversation short because it hurt to talk, it's that bad. I am a huge fan of Wet n Wild's Megalast lipstick and their eyeshadows, but this is just a no....for some reason the app won't let me choose NO, but I would never repurchase this nor would I recommend it to anyone.
on 8/23/2015 2:38:00 PM
Age: 19-24
Skin: Oily, Fair, Warm
Hair: Blond, Straight, Fine
Eyes: Blue
Woah! The most drying lip product I've tried.
I like the packaging. Simple and works. The applicator is a flat sponge tip that really helps the product apply more easily.
HOWEVER the formula is Sahara Desert dry! It feels smooth and creamy going on, but once it dries it's Crack City. It doesn't dry smoothly, and kind of bunches up in random places on the lips. Some spots could be completely covered in product and other parts, bare.
I started with fully moisturized lips because I knew this would be drying, but not this drying lol. After I took it off (I couldn't stand how dry and cracked my lips were) I had to lather lip balm on.
The color I have is Click On My Hyperpink. It's a gorgeous, bright neon pink. I really wanted to love this. Maybe I should try it with a lip balm underneath...
Overall, I don't recommend. Which is a shame, because I love literally every other Wet N Wild lip product. Maybe I'll give it another go...
on 8/15/2015 1:41:00 AM
Age: 18 & Under
Skin: Very Oily, Fair-Medium, Warm
Hair: Brown, Straight, Fine
Eyes: Brown
Recently i was at a Wal Mart that carries Wet n Wild, and i was scavenging around for products since the brand is so freaking cheap. As soon as I saw the words "Liquid Lipcolor", I snatched one up (921A Red my Mind), in hopes that I'd finally found a liquid lipstick, like ABH or Kat Von D, without having to sacrifice 20 bucks. I'd never seen these before, and it's the first red lip color I've ever tried. But for under $2.00- I had too!
Applying it: I was prepared to work to pull this stuff off, and you should be too. Slowly building it up in thin layers works best for me (A lip brush is super helpful). Also, DO NOT rub your lips together until its completely dry. I didn't notice its strange scent once on the lips, so yay.
Wearing it: Once it's dry, it's not going anywhere-for the most part. If you didn't eat anything all day, you'd be fine. But I am a hungry human, and after eating food, it for sure becomes smudge/patch prone (Drinking stuff probably won't affect it). My lips didn't become super crusty as the day passed, which is cool since my lips are on the drier side.
End of Day: 9 1/2 hours- After a day of chips, ice cream, & greasy pizza, the lipcolor was patchy and gone in the outer corners (the pizza really finished it off). With coconut oil, removing it was a breeze, and left no stains.
Final Thoughts: Some cons to consider- The scent may bother those with sensitive noses. The texture may bother you if you constantly rub your lips together. But $2.00, I could not be any happier, like for reals!! Do give this stuff a chance
on 7/28/2015 9:20:00 PM
Age: 19-24
Skin: Acne-prone, Olive, Not Sure
Hair: Brown, Other, Other
Eyes: Blue
extremely drying!! feels like you're wearing paint on your lips.
on 4/12/2015 6:53:00 PM
Age: 36-43
Skin: Very Oily, Fair-Medium, Neutral
Hair: Brown, Curly, Fine
Eyes: Grey
I had bought Click On My Hyperpink & fell in luv w the color coz to me it reminds me of MAC St Germain, then I went back to kmart & bought the rest one of every color they offered & I did not like the others so I kept Hyperpink & I Can Bare It. I wish I hadn't thrown the others away. I did toss them coz I was disgusted by working w them how difficult it was but I found a new color today at kmart called Pink Perfection that is nice. The other colors weren't colors I normally wore anyways they were more bright/darks & I am a neutral/pink lady so I hate throwing away makeup, it's like throwing away money but I couldn't remove these glosses until I discovered Sephora's long wearing lipstick remover. It is $5 & oil based so it helps get that gluey feeling off ur lips. I like the 3 I have now, I will use them on a regular basis but I prob won't buy any more colors. I like Stila liquid lipsticks much better. These ARE long wearing hence the 4 lippies but color selection sux coz it's mostly vampy colors. Also it wears off unevenly & it feels tight on ur lips. It's def not a lipgloss. I've not tried any other long wearing lipsticks besides Stila, CG Outlast, & Max Factor Lipfinity the last 2 I did not really think were all that they were way more expensive than the wnw & had that stupid oily top coat. I would like to try ABH, but I don't have a spare $20 at the moment or LimeCrime (God NO not after the scandal), LA Splash, or Jeffree Star but all of those u have to order online & wnw is in my price range & conveniently located at my local kmart lol. These are definitely unique in that they don't transfer much. Wnw could improve them. Wish there were some frosty colors & more pale colors/neutrals too. But if ur verging on a no-buy then these are budget-friendly & a nice DS-pick-me-up if ur feeling meh.
on 3/12/2015 1:56:00 AM
Age: 19-24
Skin: Combination, Fair-Medium, Not Sure
Hair: Black, Other, Other
Eyes: Brown
Check out my review on my blog "Girl talk with alia" (Link below) for a very detailed review on this product :)
on 3/3/2015 12:15:00 AM
Age: 19-24
Skin: Oily, Fair, Not Sure
Hair: Brunette, Other, Other
Eyes: Hazel
I have several of these and I love them all. I think most people who don't like these are mistaking them for a lip gloss, which they are not. They are very similar to the OCC Lip Tars in that they are very pigmented and a little goes a long way. I have to say that the matte colors are better, in my opinion, but that may just be personal preference. The pigmentation is amazing and they really do stay put. I can eat, drink, and talk talk talk with these on and barely have to touch up (only if I've been eating something messy and been wiping my lips a lot). The key is to use as little product as possible, blot it until there is no transfer and it isn't sticky anymore and not put anything on top of it or it will go all sticky again. You just have to know how to work with it.
on 2/11/2015 10:48:00 PM
Age: 18 & Under
Skin: Normal, Other, Not Sure
Hair: Brunette, Other, Other
Eyes: Blue
I don't like this new lip gloss. It's good until it dries on your lips but if you use chap stick on your lips after it dries or is still sticky its perfectly good.
on 1/3/2015 12:36:00 AM
Age: 19-24
Skin: Combination, Fair, Not Sure
Hair: Brunette, Other, Other
Eyes: Green
I have this product in "Raisin' the roof" and my first impression was that it was the most beautiful color I'd seen in quite some time! However, during application and wear, I knew I had made a mistake. First of all, I had a very difficult time getting the product even on my lips- due, I think, to it drying so fast. But then I noticed that the more I applied, the product started to get clumpy, so I eventually just left it.
This is not an applicator issue, this product has a applicator I normally really love & works for me, but it couldn't fix this mess. Immediately after drying completely, the product began to flake slightly on my inner lip, and dried my lips so much they began to pucker. I knew then I would not wear this product on my lips ever again. It still looked pretty ok, so I decided to wear it anyway.
(Note: I applied balm about an hour previous- then applied product when the balm wore off, so my lips were neither dry nor was this product applied over lip balm.)
After 1 & 1/2 hours of wear, product was hanging in long strips over my lips, only attached by the outside edges :-( I removed with tweezers, because I had swatched on my hand the previous day, & my makeup remover (oil-based) had done nothing but make a bigger mess. This product is not for me. Because I hate to waste things, though, I intend to use this as a skin crayon, because it seems to work ok for that for me.
Edit: I'm finding this product removes pretty well with lip balm. So there's that.
on 12/11/2014 8:47:00 PM
Age: 19-24
Skin: Combination, Fair, Cool
Hair: Black, Wavy, Coarse
Eyes: Green
I'm hoping I can clear up the issues with this product. I have 4 of these (Rose to the Occasion, Cherry on Top, High Pitched Wine, and Click on my Hyperpink) and truly think they're on par with mid to high end liquid lip colors. The only difference I've really noticed between these and, say, Stila's, is the sticky feeling you get after application with these, which can easily be remedied!
Exfoliating and moisturizing is a good idea, but not a necessity. I do try to moisturize and then wipe off the excess so my lips won't crack as much ideally, but sometimes forget. I apply as carefully as I can (sometimes I use the ELF concealer brush for $1, very small and great as a lip brush, and sometimes I just use the applicator) - you must be quick to fix any errors as it will dry quickly. Only do one layer, no more. Let it dry, do not put your lips together, and once it's mostly dry, you'll probably notice it's still sticky and uncomfortable. BLOT YOUR LIPS UNTIL THERE IS NO TRANSFER. Focus especially between your lips at the edges - this is where I get the most transfer.
After blotting, you should have zero transfer to anything. I blot with tissues until I get no transfer and then blot a little more, and then do a test on the back of my hand. I'm set for the rest of the day from there. No sticky feeling, no "cement" feeling, etc. Yes, it is a bit drying, as it is a matte liquid lip color, but nothing that can't be dealt with - I think my lips feel better than they do with nothing on, and I have very dry lips.
Basically, blotting is the key! These are highly pigmented and great for the price, and I'd recommend them to anybody and everybody. I can't wait to pick up the rest of the colors. :)
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text:
Coming from the Lexus LS full-size luxury sedan class serving as the flagship model of Lexus, the LS 430 was released in January 2000. It was marketed as the Toyota Celsior in Japan until the Lexus marquee was introduced there in 2006. As a third-generation vehicle to the Lexus LS lineup, the LS 430 has a considerably more developed set of features and has accumulated more innovations in technology over the years than its predecessors. Let's find out what these are and trace the LS 430's inception into the luxury class and what it has in store for present-day Lexus lovers.
2000-2003: The Beginning of Luxury
The third-generation Lexus LS 430, debuting at the North American International Auto Show in 2000 as a 2001 model, introduced a new body design to the LS series and a host of new interior and technological features. The LS 430 development team, led by chief engineer Yasushi Tanaka, opted for a more thorough exterior, interior, and technological redevelopment, which took four years to accomplish.
Compared to previous generations, the LS 430 featured a greater number of model configurations and options, such as walnut wood trim on the dashboard and upper doors, along with semi-aniline leather and oscillating air conditioning vents. The LS 430 also included Lexus Link telematics (a subscription-based safety and security service); power door and trunk closers; heated and cooled front seats; and power reclining massage rear seats equipped with audio controls, power sunshade, a cooler, and air purifier.
Safety features added to the LS 430 included front and rear side curtain airbags, park sensors, rain-sensing windshield wipers, and electronic brakeforce distribution, which automatically varies the amount of force applied to each of a vehicle's brakes based on road conditions, speed, load, among others.
A base price of $55,000 first greeted the LS 430 when it first went on sale in the United States and went as high as $70,000 after the model had already been fully-equipped. Its sales surpassed that of the previous generations (first- and second-generation Lexus LS 400), with production exceeding 140,000 units.
Up until July 2006, the LS 430's last production date, the JD Power and Associates Initial Quality Survey, showed the LS 430 to be the most reliable luxury sedan and was also the highest scorer in the history of JD Power's Vehicle Dependability Survey. Thatcham, an approval ratings system for car security systems, via the UK Motor Insurance Repair Research Centre, gave the theft-prevention capabilities of LS 430 a maximum of five stars, with it becoming the first vehicle to achieve the maximum theft-deterrence rating in 2001.
2003-2006: Continuing the Legacy
The LS 430 redesign debuted in September 2003 as a 2004 model, introducing a new six-speed automatic transmission. It boasted a top-notch interior, a superb ride, excellent build quality, and an impressive array of features which included restyled front and rear fascias, redesigned adaptive headlights that swiveled the projector headlamps in the direction of vehicle turns, light-emitting diode (LED) taillights, and different wheels (for the exterior). For the interior, changes included knee airbags, lighted rear-seat vanity mirrors, and new trim selections including bird's eye maple wood.
The newer LS 430s also came with adaptive cruise control, a smoother-riding air suspension, power-adjustable rear seats, and a separate rear air conditioning system, perfect for excelling in both urban commuting and long-distance road trips.


text:
Does humor belong in javadocs?
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JUnit Javadoc
by dserodio - 2005-11-09 07:02Check the Javadoc for JUnit's TestSuite.createTest() method:
* ...as the moon sets over the early morning Merlin, Oregon
* mountains, our intrepid adventurers type...
static public Test createTest(Class theClass, String name) {
Constructor constructor;
try {
Humor in Javadocs, NO!
by jlbalder - 2005-08-18 09:47I love humor. I collect Dilbert, Calvin & Hobbes, and many other pieces of humor as they relate to the human condition. But one of the things that particularly disturbs me is the rampant gratuitous humor in (my particular peeve) computer manuals and tutorials. If I want humor, I'll buy a Dilbert book. What I want in documentation is the 'just the facts, maam'. An excellant example of simple factual documentation is the book by Khalid Mughal and Rolf Rasmussen, "A Programmer's Guide to Java Certification: A Comprehesive Primer, Second Edition".
A Developer Walks Into A Bar In Redmond...
by jfrosch - 2005-08-17 22:23If we can make fun of certain monopolies and their developers in JavaDocs, I guess I'm okay with it.. :-) Jack
by javakiddy - 2005-08-17 03:32
Let us not forget the infamous Foo and Bar (originally FUBAR) which has appeared in many a piece of documentation.
Small jokes which do not detract from the quality of the documentation are fine. Note, for example, Python's (mandatory !) use of the the terms 'eggs', 'beans' and 'spam' in any source code examples. Easter eggs (like the chicken story which used to be hidden in Borland C++ documentation) I suppose are acceptable too in small numbers.
I don't think anyone is seriously suggesting programming documentation should read like the transcript of a stand up routine.
by erickson - 2005-08-16 10:48Real professionals put their humour where real professionals will see it, in /* */ and // comments. When Javadocs give no hint of the coder's uproarious wit, it maximizes the impact of the sidesplitting laughs that ensue when another coder is hunting for your NullPointerExceptions.
humor is easy to misunderstand
by binstock - 2005-08-16 08:06Humor exists only within a known cultural context. People who are not part of that context can easily miss the humor or, worse, think that the comment is a true part of the docs and become confused. I like my docs to be clear, unambiguous, and informative. I don't see how humor advances that.
There's only one solution
by gbarton - 2005-08-15 17:29A new Javadoc tag!
There's only one solution
by gbarton - 2005-08-15 17:30Oh, for frack's sake.
by parmenion0 - 2005-08-15 04:56All I want from your javadoc is a clear idea of what the method and it's parameters does. Humour doesn't add any useful information. If you must put laughs in, put them in regular comments next to the funny piece of code. Don't put in jokes that aren't about the code. And if I see another stupid reference to B-grade "humour" like Monty Python or Douglas Adams I'm going to crack and administer 12-gauge justice to the offender.
if appropriate
by jwenting - 2005-08-15 04:00
Developers typically share a sense of humour (at least to a degree) and I see nothing wrong with that being reflected in their documentation.
Just check the number of allusions to the Hitchhiker's Guide to the Galaxy, Monty Python, etc. in books and example code.
But humour should be mostly harmless. I draw the line at openly sexist or racist humour (even if meant as being humorous). That means no stupid blonde jokes either (having 2 of them as analysts/testers in the same room with me pretty much voids that option anyway :) )
So: humour: yes, but in moderation.
Humor , why not?
by hercules - 2005-08-13 20:13As long as the humor is tasteful and within the context of the app , I think it makes sense. For example if you had javadac describing a method that returns an irrational number, you could make a joke about the programmer being irrational.
Humans or robots ?
by felipegaucho - 2005-08-13 15:20yes, we are humans and we have humor too.. if a javadoc contains all information needed to a good maintenance, why not include tips about the moment where the code was produced ? team stress comments, funny bugs and "good luck" to the next programmer... let the dry javadoc to the robots.
No humour
by elpinturrichio - 2005-08-13 05:23I agree... humourous comments is not what software documentation is about
Humor can be misunderstood
by dog - 2005-08-12 07:54Humor can be misunderstood.. especially if you have people from many countries working on your project.
Humor can be misunderstood
by rickcarson - 2005-08-14 21:13I agree with dog. Even if the other country speaks the same first language as you do, they just might not get the cultural references. Eg in NZ the word 'bugger' is screamingly funny to everyone. Whereas in Queensland they have a lot of weird words for common things and they don't really do the dry/sardonic British type humour. I haven't watched endless reruns of "I love Lucy" and "Gilligans Island" so there are a bunch of references I just don't get.
Consider the difference between the movies Shrek I and II... #1 is timeless, whereas #2 is all about hollywood, and is packed full of modern cultural references that will age very very quickly. To someone that spends very little time watching US TV #2 just wasn't all that funny.
Humor can be misunderstood
by killerdm - 2005-08-17 11:21Who cares if it is misunderstood? What is the harm is some reference passes harmlessly over my head? Yes, humor is tied closely to the culture of the individual but no harm is done. Personally, if someone from New Zealand or England makes a joke in a Javadoc and I as an American read it, at worst it will pass harmlessly over my head and at best maybe I'll gain some insight and appreciation for their culture.
Humor can be misunderstood
by pholthuizen - 2005-08-14 05:03There is nothing wrong with humor but it can be confusing if it gets mixed up with the serious content as API documentation is often hard enough to understand.
Maybe a seperate link to a seperate page with some humorous comments and background information would be acceptable, though I hope the same attention is being spent on the serious part of the documentation.
Humor can be misunderstood
by jmelchio - 2005-08-13 07:21Comments can be misunderstood without humor as well. For some reason people sometimes people think that joking around shows a lack of professionalism but I don't believe that at all.
You can have a sense of humor and have an urge to express it and be very serious about your profession at the same time.


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GFWC Treasure Coast Women presents checks to charities
VERO BEACH - The GFWC Treasure Coast Women presented checks to deserving charities at the end of the year after their hard work raising the money through several successful fundraisers during their 2012 year. This year they awarded $3,000 to charities and $4,000 in scholarships. The Literacy Service of Indian River County also received several hundred dollars from the Treasure Coast Women.
Presentations were $1,000 to the Homeless Family Center, $500 each to the Veteran's Council of Indian River County, the Boys and Girls Club of Indian River County, The Salvation Army, and St. Francis Manor.
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Will plastic give my garden a "greenhouse" effect?
Will covering my garden with 4 mil. clear poly plastic help my 'mostly shady' garden grow better than without it?? Will it give it a "greenhouse" effect? It only receives approx. 2-3 hours of afternoon sun daily but it DID produce some veggies last year. I live in zone 5 and only covered the top, not the sides.
Hi, Well the plastic will certainly help heat the soil, but it won't do anything to convince sun-lovers to grow in the shade. The key to success with veggies is sunlight so if your area gets less than 6 hours of direct sun a day, nothing you can do will increase your success.
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Ohhh, I see...he's full of shit.You skipped the questions. Your silence exposes you realize that you have no evidence stronger than that of a prime mover.
Come on back when todays march is over. What's the object of your venom today?....St. Josephs orphanage?
Stump an antitheist! Ask them what they believe. 16
Go figure.
Would expect nothing more from a guy named after a toilet.


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Book your room at RIN Grand
Standard Twin RoomMax Occupancy: 2 guests (up to 1 infant)
Standard Room, 1 King BedMax Occupancy: 2 guests (up to 1 infant)
King standard room - Full Spa PackageMax Occupancy: 2 guests (up to 1 infant)
Superior Room, 1 King BedMax Occupancy: 2 guests (up to 1 infant)
Superior Room, 2 Single BedsMax Occupancy: 2 guests (up to 1 infant)
Junior Suite, 1 King BedMax Occupancy: 2 guests (up to 1 infant)
Get an overview of this hotelLakefront Bucharest hotel in Sector 4 with 2 restaurants
Located in Sector 4, this hotel is within 3 mi (5 km) of Bucharest Mall, Titan Park, and Tineretului Park. Radu Voda Monastery and Unirea Shopping Center are also within 3 mi (5 km).
Hotel Features
This hotel features 2 restaurants, an indoor pool, and a health club. Free WiFi in public areas and free self parking are also provided. Additionally, a bar/lounge, a coffee shop/café, and a sauna are onsite.
Room Amenities
All 489 rooms offer free wired Internet, 24-hour room service, and LCD TVs with satellite channels. Minibars, down comforters, and free newspapers are among the other amenities available to guests.Information missing or incorrect? Tell us!
Hotel Amenities
Hotel Amenities
In addition to an indoor pool, RIN Grand provides a health club and a sauna. Dining is available at one of the hotel's 2 restaurants and guests can grab coffee at the coffee shop/café. A bar/lounge is on site where guests can unwind with a drink. Public areas are equipped with complimentary high-speed wireless Internet access.
This 4-star property offers access to a business center, limo/town car service, and a meeting room. This business-friendly hotel also offers spa services, multilingual staff, and gift shops/newsstands. For a surcharge, the property provides a roundtrip airport shuttle (available on request) and an area shuttle. Complimentary self parking is available on site.
RIN Grand has designated areas for smoking.
- 24-hour front desk
- Airport transportation (surcharge)
- Area shuttle (surcharge)
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- Bar/lounge
- Billiards or pool table
- Business center
- Coffee shop or café
- Free newspapers in lobby
- Concierge services
- Conference space
- Designated smoking areas
- Dry cleaning/laundry service
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- Express check-in
- Free RV, bus, truck parking
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- Gift shops or newsstand
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- Limo or Town Car service available
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- Multilingual staff
- Number of buildings/towers - 1
- Number of floors - 15
- Number of restaurants - 2
- One meeting room
- Porter/bellhop
- Safe-deposit box at front desk
- Sauna
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- Spa services on site
- Spa treatment room(s)
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- Total number of rooms - 489
- Wedding services
- Year Built 2007
Family Friendly Amenities
- Free Wi-Fi
- Indoor pool
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Available in all rooms: Free wired high-speed Internet
Available in some public areas: Free WiFi
Free self parking, Free RV, bus, truck parking
Room Amenities
- Air conditioning
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- Cribs/infant beds available
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Where to Eat
La Boema - Onsite restaurant.
Stars - This restaurant serves lunch and dinner.
Piano Bar - Onsite piano bar.
24-hour room service is available.
Nearby Things to Do
Recreational amenities at the hotel include an indoor pool, a health club, and a sauna.
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This property offers transfers from the airport (surcharges may apply). Guests must contact the property with arrival details 48 hours prior to arrival, using the contact information on the booking confirmation. Reservations are required for massage services. Reservations can be made by contacting the hotel prior to arrival, using the contact information on the booking confirmation. No pets and no service animals are allowed at this property.


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Anderson's Seawell leads Crimson Tide to golf title
Going forward, Anderson native Jay Seawell will be remembered as the man who led the University of Alabama men's golf team to its first national championship.
Looking back, Bobby Beville recalls a young man who always demonstrated a competitive fire and a will to win.
"The success that Jay is having is no surprise," said Beville, the former head baseball coach and athletic director at Anderson University. "I have known the Seawell family since 1978 when Jay played basketball at the YMCA.
"We were a junior college (known as Anderson College) and I was coaching baseball when Jay took over the program. (in 1991) What I remember was his energy level. I always asked him what he was taking because he was like the Energizer Bunny."
That kind of energy might not be associated with collegiate golf, but Seawell, a 1988 graduate of the University of South Carolina, changed all that as head of the AC Trojans.
"I think the kids were in shock because Jay implemented a weight lifting and running program," Beville said. "I can't remember the kid's name but he (told Seawell) if he wanted to run, he would have done cross country."
Seawell was the architect of the 2013 Crimson Tide's title run, one that ended with a 4-1 victory over Illinois in match play on Sunday at the Capital City Club Crabapple Course outside of Atlanta.
Last season, Seawell's golfers finished as national runners-up.
"I think (what happened last year) makes it more special," Seawell said. "It makes you appreciate it a great deal more. It's so hard to even get here. This team has been on a mission, a mission, a mission. That's the leadership of (senior standout) Scott Strohmeyer and all of the guys on this team. It's their championship and we won today because of them."
Beville is confident the team is a reflection of its coach.
"Jay was so competitive playing youth sports and that carried over into his coaching," Beville said. "You just knew whatever Jay did he was going to be successful."
Seawell actually had two tours of duty as coach at Anderson.
The first lasted from 1991-96, a period in which the Trojans claimed five consecutive Region 10 JUCO crowns and Seawell won five Region Coach of the Year awards.
"Jay always had a way to get the best out of his players and he could communicate with the guys — Jay wasn't much older than his players at that time," Beville said. "I really believe Jay's dad (Jackie) had a huge influence on his coaching. His dad was a great teacher of the game, both mentally and physically, and I think Jay has the same gift."
Seawell gave up coaching briefly but returned to Anderson to guide the team in 1997 and 1998.
"Jay had left coaching and when I became the AD in 1996 I hired him for his second stint," Beville said. "I knew we were not going to keep him long and he left shortly after for the Augusta State job. He has climbed the ladder and has been successful at every place.
"No surprise to me."
In 11 years at Alabama Seawell has taken the Tide to new heights in golf, with 10 NCAA Tournament berths and seven NCAA Championship appearances.
Today, one of Anderson's favorite sons is also a national championship-winning coach.
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It was a surge of Jewish shame that years ago led to one of the largest demonstrations of Israeli Jews in Israels history. They were demonstrating against the massacre of Palestinians in the Sabra and Chatilla refugee camps in Lebanon. The killings were committed by Lebanese Christian militias, but they took place while Israel occupied that area of Lebanon.
It would seem, then, that group shame is a good thing.
There are at least three reasons:
1. It is maturing. Only children think only well of themselves. A group that only expresses pride is essentially a group of children.
2. If one expresses group pride, one is morally obligated to express group shame. Obviously, this does not apply to any person who does not identify with, let alone take pride in being a member of, a group.
3. If only the majority group is expected to express shame, then only the majority group is expected to be governed by rules of morality. It is, ironically, the highest moral compliment to Americas white Christians that they are the only American group of whom expressions of shame are expected. It means more is morally expected of them than of anyone else.
The relative absence of expressions of shame in the Muslim world over the atrocities committed in Islams name is an example of the above. The labeling of blacks who express shame over disproportionate rates of violent crime and out-of-wedlock births in the black community as Uncle Toms is another. The absence of any expression of shame in the gay community over the current blacklisting -- and attempts to economically destroy -- anyone who donated to the California proposition defining marriage as between a man and a woman is another example. When Sen. Joseph McCarthy blacklisted people in Hollywood for real or alleged support for the Communist Party, he was finally shut up with the words, Have you no shame, sir?
Expressing group shame when morally necessary is not airing dirty linen or giving solace to ones ideological enemies. It is, rather, one of the highest expressions of moral development. And it is therefore universally applicable. Being a minority doesnt exempt its members from moral responsibility. It will be a great day for America and the world when minorities begin to express shame as well as pride. In fact, there is real pride in expressing shame. Minorities should give it a try.
Dennis Prager is a SRN radio show host, contributing columnist for Townhall.com and author of his newest book, "The Ten Commandments: Still the Best Moral Code."
Paul Ryan as Speaker would be good for the country, says … amnesty advocate Luis Gutierrez | Allahpundit


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Port Douglas B&B Four Mile Beach
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Port Douglas snorkelling day!
... one suitcase with us to the Cape and couldn't take the laptop as it took up too much room so didn't get a chance to write these up. Port Douglas is amazing – I really love it and its my favourite destination so far. It has a real buzz at night with lots of people out and about having fun. We went to this amazing restaurant Zinc, fantastic food and amazing service. Back to the little room and so ends another day in ...
Gateway to the Cape
... too late to join Robert's talk about the history of the town and what there is to do...perhaps tomorrow.
17th July
A leisurely day ahead of us today, we did some washing, packed some stuff in the car, cleaned the van. Gary also wandered around and chatted to a few people about the trip to the Cape. It was great to get an idea of what we really do and don't need.
I am loving this caravan park, it's one of the cleanest ...
From perfect to awful
... to be so cloudy and wet at this time of year and of course they said it was unusual. It is usually blue skies and sun with a dry heat in the high twenties. Well, that really ****** me off as it was bad enough that the weather was like this, but to hear that it wasn't normal and that we were missing the type of weather we had come here for was really disappointing. The weather can make or break this trip and at the moment it's breaking it! We only lasted the first half of the ...
Chasing cassowaries
... Beach (opposite our bungalow) for a stroll. We headed towards the south to a creek (or near to it as I was too scared of possible crocs to go any closer). It was beautiful and almost deserted. The rainforest literally came right up to the beach. It is recommended not to swim in the sea as crocodiles, stingers (jellyfish) and sharks can be found there, which is a shame as it was just so pretty. We found some rock pools further north and explored these for a while - spotting fish ...
That's The Armadillo Sign Right There
... a story just based on the fact that I couldn't make something like that up. Taro on the other hand is something similar to homemade chips except they are triangle shaped, thicker cut, softer, and more chewy potatoey like (whatever in the heck that is) than chips are. To be honest, the choko wasn't half bad and the taro became much more pleasant when smothered in ketchup (or tomato sauce as they call it). Now about the burgers. Let ...


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The seventh-ranked Gators used an early first-half blitz to open up a big cushion and ran away from the Georgia Bulldogs behind 21 points from Michael Frazier to go to 3-0 in Southeastern play. The win was UF's 25th in a row at home, setting a school record.
Click here for the original story.
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At the Buzzer: Florida 72, Georgia 50 (instant analysis)
Started by gatoraus, Jan 14 2014 08:06 PM
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So, did we win?
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We almost won
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Equisearch suggests using a supplement that provides 6,000 to 10,000 milligrams of glucosamine and 1,250 to 5,000 milligrams of chondroitin per day. A brand that has been on the market for a long time is more likely to be effective.Know More
Because there is no regulation of equine joint supplements, some may not contain the ingredients they claim to.
For horses experiencing acute flare-ups or ongoing heat and swelling, try a supplement with hyaluronic acid. The full dose of hyaluronic acid is 100 milligrams per day. Unsaponifiables derived from soy or avocados and cetylated fatty acids may help protect cartilage from damage.Learn more about Veterinary Health
The best time to neuter a dog is generally around 6 months of age or when the dog reaches puberty. However, dogs can be neutered as early as 8 weeks of age. Dogs should be in good health and at a healthy weight before neutering.Full Answer >
Cats should be spayed when they are still quite young, at or before reaching 6 months in age. The minimum age for spaying a cat is eight weeks old. Any cat undergoing spaying should weigh at least two pounds, to lessen the risk of surgical complications.Full Answer >
According to veterinarians Dr. Foster and Dr. Smith, high-quality cat food can be identified by the ingredient list on the back of the package. Quality brands feature high-protein ingredients such as meat or fish as the first few ingredients and include amino acids such as taurine and arginine.Full Answer >
According to Pet MD, veterinarians prescribe anti-parasitic medication to treat ear mite infestations in dogs. Ear washes, antibiotics and anti-inflammatory medications are used to relieve ear mite symptoms and treat secondary infections.Full Answer >


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Christmas is right around the corner and that means lots of Christmas treats! Top off your Christmas Cupcakes with our cute cupcake picks. These assorted Christmas Cupcake Picks feature all sorts of cute Christmas theme designs to top off cupcakes for classrooms, offices and home holiday parties. Each pack comes with 30 festive designs children and adults are sure to love. 30 per pack
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Create a Spooky Scene Outside Your Home with Halloween Decorations
We offer a wide selection of Halloween decorations in a variety of horror themes. Use this guide to help you choose the perfect decorations to make your home the most popular trick-or-treating destination this year!
Prepare for Your Breast Cancer Awareness Event with Pink Ribbon Party Supplies
Browse our selection of pink and pink ribbon items to decorate for, or giveaway, at your Breast Cancer Awareness event!
Switch up Your Annual Halloween Celebrations with a Day of the Dead Party!
Tired of going to the same Halloween parties year after year? Shake things up a bit with a classy Day of the Dead celebration! Follow these party tips and ideas for setting up your own Dia de los Muertos Party.


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The Innovative Atop 1.24Jan 27, 2010
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Cold War at the Eighth KDE PIM GatheringJan 15, 2010
The eighth annual KDE PIM developer meeting in Osnabrück, Germany started out with an extended snowball fight among the Scottish, German and Dutch contingencies. That actual work was being done was evidenced by enhancements to Akonadi, KDE 4.4 and 4.5, and planned further development of the Kontact groupware client.more »
Ubuntu 10.04 Alpha 2 Removes HALJan 15, 2010
The development of Ubuntu 10.04 is taking another turn. Lucid Lynx now has a second alpha version that gets rid of HAL.more »
Ted Ts'o Joins Google and Helps with Ext4 MigrationJan 15, 2010
Formerly kernel and file system developer at the Linux Foundation, Theodore Ts'o has been working at Google since January. His first project: The migration of the file system ext4.more »
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Virtualization specialists VMware has enriched its portfolio with the open source based tool groupware Zimbra.more »
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Issue 180/2015
Buy this issue as a PDF
Dyreza Malware is Back
Powerful man-in-the-middle attack is now targeting online shopping.
Kernel Developer Matthew Garrett Forks the Linux Kernel
Another high-profile coder says the kernel team needs a kinder, gentler culture.
Bugzilla Bug
Bug database has a bug of its own that could allow an intruder to create an unauthorized account.
US Launches New Strategy for Broadband Access
Report focuses federal resources on achieving universal Internet access.
RC4 Finally Gets the Fork
Leading browser makers say "no" to porous encryption algorithm
IBM Says TOR Network a Vehicle for Ransomware
Report from the X-Force group says attackers are using TOR to hide their crimes
Mozilla Announces new Firefox API
Future Firefox extensions will be compatible with Chrome.
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Better read this if you bought your computer before 2011
OpenSSH 7.0 Secure Shell Arrives
Users should upgrade to the new version as soon as possible
Qemu Flaw Lets the Guest Escape
Xen project announces a privilege escalation problem for Qemu host systems


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31 year old woman | Martinez, CA, United States | Seeking men 28-35 within 30 miles
Active within 24 hours
Hey there Gentlemen I hope I intrigue you and enjoy the low down.
I'm MJ and I'm a hairstylist in Walnut Creek. I'm very passionate about my job, I mean I get to make people feel better and look more beautiful all day long. I would like someone who is driven with goals and can also cut loose and make me laugh. Huge fan of beards to. I'm big on family I'm very close to mine. It's important that you share the same interest and respect for yours as well as mine. I am a social butterfly and can get along with almost anyone. With that in mind I like to go to social gathering whether it's dinner, camping, dancing, sporting events BBQing you name it. I'm an active person and love to run in the open space or beach with my dog. I'm adventurous and I love to travel. Basically I'm looking for my partner in crime, best friend and someone I see a future with.
Camping , Cooking , Dining out , Fishing/Hunting , Gardening/Landscaping , Hobbies and crafts , Movies/Videos , Music and concerts , Exploring new areas , Nightclubs/Dancing , Playing sports , Travel/Sightseeing , Watching sports , Wine tasting
Baseball, Basketball, Bowling, Dancing, Football, Hockey, Running, Swimming, VolleyBall, Walking / Hiking, Weights / Machines
I exercise 3-4 times per week.
I have Cats, Dogs
Middle of the Road
I like my local movie theater, Havanna, Sasa, la Piñata , Dan's, 1515, Modern China
I love movies Notebook, Fifth Element,Grandma's Boy and lots more.All over the board w/ music I like country Miranda, pop Brit/ Christina, old rock Journey, old rap 2pac E40 ect . How I met your mother, Walking dead,Revenge,Board walk,Game of throne
Wine tasting, going to sporting events especially Hockey(Go Sharks) , I don't mind getting a little dirty camping, wake boarding, playing volley ball, dancing , trying new restaurants kinda up for whatever.
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|What she is looking for
|5'2" (157cms)
|6'0" (182cms) to 6'5" (195cms)
|Body type:
|Athletic and toned
|About average, Athletic and toned
|No preference
|Dark blonde
|Dark brown, Dark blonde
|No Way
|No Way
|Social Drinker
|Social Drinker, Moderately
|Fashion / Model / Beauty
|Executive / Management, Financial / Accounting / Real Estate, Legal, Medical / Dental / Veterinary / Fitness, Political / Govt / Civil Service / Military, Sales / Marketing, Technical / Science / Computers / Engineering, Travel / Hospitality / Transportation, Law enforcement / Security / Military
I'm a Executive Hairstylist
|$75,001 to $100,000
|$100,001 to $150,000, $150,001+
|Never Married
|Never Married
|Have kids:
|Wants kids:
|White / Caucasian
|White / Caucasian
|Christian / Catholic
|Christian / Catholic
|Some college
|Some college, Associates degree, Graduate degree


text:
Distortion in the spherical metric under quasiconformal mappings
Abstract | References | Similar Articles | Additional Information
Abstract: This paper contains bounds for the distortion in the spherical metric, that is to say, bounds for the constant of Hölder continuity of mappings where denotes the spherical metric. The mappings considered are -quasiconformal () and satisfy some normalizations or restrictions. All bounds are explicit and asymptotically sharp as .
Retrieve articles in Conformal Geometry and Dynamics of the American Mathematical Society with MSC (2000): 30C80
Retrieve articles in all journals with MSC (2000): 30C80
Additional Information


text:
Originally Posted by nwilkins
well just fiddling around with the camera the upside down thing seems like it's going to take some practice, but does add a fair bit of height. For eye level stuff flipping the camera over sideways on the tripod seems to keep the lens at close the same height, so I guess that will work.
Just be mindful of the back orientation when using it sideways..... landscape is now portrait n vis versa.
Anyone can make a Digital print, but only a photographer can make a photograph.