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Thursday, September 24, 2015
Clifton's Cafeteria Re-Opens in Downtown L.A.: Don't Miss the Details!
The re-opening of Clifton's in downtown L.A. is one of the biggest events of the year, for everyone from tiki cocktail aficionados to historic preservationists to downtown revitalization advocates (ok, there's a lot of overlaps in those groups.)
Photos of Clifton's Cafeteria's wonderful restoration and re-opening after four years of rebuilding are everywhere. The stuffed bears! The rock walls! The giant tree!
The first and second floors will open (hopefully) this week including a cafeteria with much-improved food, seating area and bakery on the first floor and woodsy bar and cozy lounge on the second floor. Eventually there will be a tiki bar on the fourth floor with decor from the late Bahooka Polynesian restaurant in Rosemead, a sit-down steakhouse from chef Jason Fullilove and a speakeasy style bar in the basement, near the still-illuminated neon that was discovered during renovation and hadn't been turned off in decades.
"Edison" owner Andrew Meieran acquired the 1932 gem and has been laboriously restoring and redecorating for four years, but thankfully, he saved many of the vintage kitchen items that are now on display along with critters from the Natural History Museum and the giant tree in the middle of the restaurant.
Owned by a devoutly religious family since the beginning, Clifton's had never served alcohol, but a woodsy new bar on the second floor will now dispense classic cocktails from behind an antique bar with a burl wood counter.
When you go to sample a Moscow Mule and hand-carved roastbeef sandwich, don't miss all the period details that were kept and polished up, like the slicers, orangeade dispensers, art deco coffee urns and more. And don't forget to look down at tiled floors and ground-level dioramas, sure to be a hit with the kids. And finally, the jello. It's back, but in gourmet form, with lavender mousse and edible flowers this time around.
Thursday, September 10, 2015
Baroo: Did This "Free-Style Experimental Kitchen" Just Usher in the Latest Hot Neighborhood?
|pork belly taco
If you are driving east on Santa Monica Blvd. and you overshoot the mini-mall that is home to Baroo, "a free-style experimental kitchen" of Korean-influenced fermented foods, you will probably find parking just a little ways past Wilton Place. You will traverse a short stretch of sidewalk that's home to at least three businesses catering to Oaxacans, a dubious nightspot known as Gold Diggers, the doorway to the exceedingly sketchy Harvey Apartments and a small, non-threatening gang of guys and their large flashy motorcycles. At least you certainly can't say that east Hollywood has become too gentrified.
|the kombucha fermenting area
The mini-mall is deserted at night except for the blank white lighted sign in front of Baroo. For some reason I thought I had already read an article deeming Baroo "the most hipster restaurant ever," but maybe I imagined it. It was probably this Eater article instead, What's Up With This Bizarre Fermentation Restaurant in a Hollywood Strip Mall?
Inside the small cafe is a communal table, shelves stocked with fermenting potions in various stages and a counter piled high with notable cookbooks, a nod to tradition and technique also seen at places like St. Martha.
If Sqirl is too bougie now, but you like the vibe and want even more fermented veggies in your grain and egg bowl, then this could be your spot. I confess, I have not yet eaten a full meal there, but I couldn't resist posting some early impressions from a small gathering I attended.
I'm not even sure if the pork belly tacos we tasted are on the menu, but they certainly should be, since they were Hoisin-intensive, fatty in the best way, mildly spicy flavor bombs. Natto wraps, on the other hand, are not the strongest fermented soybean product I've ever tasted but are still most likely a taste that appeals to a select few.
On the blackboard menu, only an oxtail pasta dish has meat in it - most of the bowls are composed of a number of unusual-sounding ingredients (roasted Koji ink cream, Jobs tears) and grains, possibly with an egg on top. Several Kombuchas are brewing on the shelves with innovative flavors like Rose and Elderflower, along with a slew of pickles that can be ordered in a $2 tasting plate.
Open just three weeks, Baroo is headed by chef Kwang Uh, who worked at New York's Picholine and Daniel and staged at Noma, then opened this simple yet innovative restaurant with his friend Matthew Kim. I'll certainly be back soon to what those Jobs Tears are all about.
East Hollywood: It's the next frontier. De Sano Pizza knows that already -- and maybe soon, everyone will.
Baroo, at 5706 Santa Monica Blvd, is open for lunch and dinner every day except Sunday.
Wednesday, August 26, 2015
Get Roy Choi's Food While Chilling on the Couch With the Munchery
Ever have a craving for Pot's kimchi-fried rice, but you're so fried from work you absolutely can't move a muscle, except for the one that opens an app on your phone? Or how about cheezy short rib ramen? Chef and serial entrepreneur Roy Choi has partnered with food delivery service Munchery to offer two dishes for home delivery that epitomize his over-the-top, throw a lot of ingredients together that all manage to taste amazing cooking style. Even if you're not hungover, the fried rice makes the perfect quick lunch of dinner. My recommendation would be that one egg mixed into the fried rice is probably just right, while two is just a bit de trop.
Munchery, which is five years old in San Francisco but just launched in L.A. a few months ago, is currently delivering mostly west of Western but plans to add Eastside areas soon. If you're not in the mood for fried rice or ramen, they have a large selection of other entrees and sides to choose from, and everything is cooked fresh each day near L.A. We also tried orecchiette with prosciutto and burrata and chicken with broccolini and black rice. Both were terrific, but but don't mistake this for those austere diet food delivery services -- the restaurant-quality meals don't stint on the butter. Each entree ranges from $8.95 to $11.95, making it pretty similar in price to services like Blue Apron where you cook the meals yourself with ingredients that get shipped across the country. Sure, it would be great to cook every meal at home from scratch, but if you're super busy, these services are a godsend. Delivery to your home or office is $2.95 within a specified window between 4 and 9 pm or $4.50 on demand.
Go to Munchery.com to see if you're in their delivery area and get a look at this week's the menu items.
Sunday, August 02, 2015
Maré on Melrose: Your New Favorite Secret Summer Patio
This month's Larchmont Ledger review was Maré on Melrose. Go to the neighborhood paper's website to see how many forks it got.
To find the sweet little hidden restaurant Maré, start at Greenspan's Grilled Cheese shop on Melrose. Now walk confidently through to the kitchen at the rear. It may look like a dead-end, but the kitchen staff will point you to a heavy door that looks like it might lead to a walk-in cooler. Don't worry, you're not about to be deep-frozen: the door leads to the former Foundry chef's pleasant new all-patio restaurant that features a tightly-edited menu that concentrates on Mediterranean-style seafood and lots of seasonal vegetables.
|A pleasant patio restaurant with no indoor seats
With polished service and fresh, assured flavors, Maré will hopefully stick around long enough to get some use out of the many available heat lamps. You emerge from of the grilled cheese shop's kitchen into a patio with a hostess station and waiting area. Reservations are available for parties of six and more only, so kill some time on the foosball table if there's a wait.
While you're considering the menu, an array of snacks is placed on the brown paper table covering: a dish of preserved kumquats and tiny olives, seeded baguettes, pickled sweet peppers. There are certainly worse ways to while away an evening than sipping rosé and dipping bread into the little wood dishes of dipping oil and pickles.
|this pleasant spread greats diners on arrival
If you haven't stopped by the Melrose Umbrella Company next door first, there are muddled fruit cocktails, like tequila with kumquat or whiskey with fig and oregano. For now the wine list keeps it super-simple with one house choice of each color, though it may eventually grow.
There's something relaxing about the lack of choices at Mare. Order a selection of a pretty tray of crudités with two dips and an array of lightly steamed and raw veggies, a very Italian Riviera plate of small fried smelts, maybe a whole grilled branzino or a special like supple slices of raw scallops topped with plums, salsa verde and crunchy sea beans.
Almost every table gets one of the shellfish dishes: Mussels, shrimp or clams are available with a handful of broth variations from white wine to curry to corn. A bowl of plain spaghetti arrives alongside the mussels, along with a raw egg, and the diner is instructed to mix the egg, pasta and leftover broth to form a sort of a French ramen, a nice touch that makes for a heartier dish.
For dessert, choose between a few simple selections like sorbet, semolina cake with fruit compote or chili chocolate crepes.
|raw scallops with sea beans and salsa verde
Maré's slightly improvisational feel, enthusiastic service and reasonable prices make it a fine spot for a mid-city summer supper. With just a few more dishes on the menu -- perhaps a cheese and charcuterie plate – it could end up being everyone's favorite secret spot.
Mare Melrose, 7465 Melrose Ave., 323-592-3226
Friday, July 17, 2015
Lamill Coffee Freshens Up Menu, Streamlines Premium Coffee Program
|Silver Lakers pack Lamill to work, caffeinate and socialize
When Lamill Coffee Boutique opened seven years ago, EatingLA wondered whether it might be "too spiffy for scruffy Silver Lake?" Well, Silver Lake isn't so scruffy anymore, and since 2008 the area has seen the arrival of various new wave coffee purveyors such as Intelligentsia, Dinosaur, Caffe Vita, Sqirl, Go Get 'Em Tiger, Proof Bakery, Broome St. and many more. But Lamill's fanciful decor stands above the plywood aesthetic of the more minimal spots.
Lamill is one of the few coffee roasters that is actually local (Groundworks and Bar Nine are a few of the others), and over the years the Silver Lake Blvd. cafe has simplified its beverage program to bring it more in line with what the neighborhood prefers. Gone are the pricey and whimsical concoctions like "coffee and a cigarette" with tobacco-infused whipped cream -- more recently the cafe has moved to offering a half dozen freshly-roasted blends and single origin coffees available with three brewing methods: Clover vacuum brewing, hand drip or French press. Fortunately the excellent Hong Kong Milk Tea is still on the menu along with a dozen other tea selections from Lamill's own label.
|Boursin omelette with roasted tomatoes
If you don't tend to think of Lamill as a place for lunch or dinner, think again -- try a croque monsieur, shrimp 'n grits, the Lamill Burger, steak frites or salads. There's also wine and six different craft beer selections. Lamill is open until 10 pm, 11 pm on weekends.
Lamill Coffee Boutique
1636 Silver Lake Blvd.
Sunday, July 05, 2015
Ostrich Farm: Echo Park's Cozy, Stylish Spot Flies Under the Radar
|Ostrich Farm's interior is simple but not austere
Some very good restaurants have opened in the area this year, and Echo Park's Ostrich Farm is one of the best of the lot. It was also a good chance to read up on why it's called Ostrich Farm, since I had heard more about the South Pasadena bird attraction than the Griffith Park one. In this month's Los Feliz Ledger, I gave it the top rating of four forks. Read the review:
Ostrich Farm is the swankiest place to open in Echo Park since since Allumette closed up a year ago. But where Allumette's ambitious, borderline-molecular dishes never quite seemed comfortable in the former Allston Yacht Club space, Ostrich Farm and its light touch with new American cuisine feels like the right spot at the right time.
|seared shrimp and asparagus
Ostrich Farm proprietors Jaime Turrey (who ran the Monsieur Egg cart) and Brooke Fruchtman (a former LACMA exec) are first-time restaurant owners, but after five months they seem to have everything running smoothly, with a clientele that includes lots of locals of all ages and the occasional movie star.
The former purple-painted pupuseria is now a bright, white space with big windows looking out on Sunset, a long marble bar and sage leatherette banquettes. The only wall decoration is a block-printed tapestry, which combines with modern gold lamps, vases of baby's breath on each table and rough linen napkins for a stylish rustic look right down to the stubby wine glasses.
|flatbread with grilled peaches and burrata
The menu seems simple at first glance, with a few flatbreads, the now-inevitable chicken liver toast, mussels and meatballs among the starters. But layers of flavors are revealed when you bite into the flatbread with grilled peaches, fennel and a generous puddle of burrata, which you'll want to snack on forever with a glass of rose or Sauvignon blanc. Grilled shrimp and asparagus, topped with shards of parmesan, looks basic, but the perfectly-grilled shellfish is a light complement to some of the richer dishes.
|pork osso buco with polenta
Sea bass, rib eye steak, and roast chicken make up most of the entrees along with a braised beef pot pie and pork "osso buco" style. The pork is a bowl of pure comfort, with pillows of braised meat resting on a bed of pudding-like polenta decorated with broccolini, roasted fennel and roasted tomatoes. It's the kind of dish where each forkful is an experiment in combining salty, bitter, smooth and savory to create just the right flavor in your mouth. A soft-shell crab BLT sandwich special gets a little confused with layers of mayonnaise, roasted tomatoes and thick-cut bacon on sourdough bread but it's hard to complain about something so decadently satisfying.
The dessert list is small but more tempting than most -- salted dark chocolate tart sounds appealing, but we tried a cherry galette topped with whipped cream and a marzipan base, the ideal celebration of the current season's fruit.
|Sadly, Ostrich Farm is unable to use its rear patio for seating due to noise concerns
Ostrich Farm, 1525 W. Sunset Blvd., 213-537-0657
Wednesday, July 01, 2015
What's New at Chaya Downtown? Fish Straight from Japan and the Return of the Beer Garden
|The patio beer garden is a fine spot on warm summer nights
Chef Joji Inoue flies in a variety of fish fresh from Japan twice a week, including the scary-looking but delicious spotted knifejaw, orata, branzino, threeline grunt and opal eye. Oysters, lobster and crab are also sourced from the best regions and flown in several times a week. Fish is available grilled, baked in sea salt or deep-fried.
|Stuart Haygarth's whimsical chandelier at Chaya
|Sea Robin, grouper, bonnet fish and tilefish are just some of the hard-to-find varieties
Chaya Downtown
525 S. Flower St.
(I was invited to try this restaurant)
Monday, June 15, 2015
La Tostaderia: Fish Tacos and Ceviche Stand Out at Grand Central Market
Grand Central Market's recent addition of ceviche and fish taco stand La Tostaderia joins Wexler's Deli as the latest reason you don't have to spend an hour in line at Eggslut to have a delicious meal at the rapidly-changing food hall. Owner Fernando Villagomez has long run carnitas stand Las Morelianas in the market, and he's now partnering with chef Sandra Felix for a counter that's an ode to fresh, modern Mexican seafood preparations.
|fish tacos at la Tostaderia
Both fish and shrimp tacos were excellent, with green salsa verde providing a tart, zingy contrast to freshly-fried nuggets of corvina fish topped with crunchy bits of pork chicharones.
|campechana verde ceviche
While the tacos were our favorite at a recent tasting, ceviches were also a cut above most Mexican restaurants in L.A., especially the smooth and tangy Campechana verde with shrimp, squid, scallops and corn nuts and the scallop aguachile. Most dishes are $8-10, but that seems worth it for the fat tacos and solid portions of ceviche. When Golden Road Brewing opens later this year in the market, their beers should make the perfect pairing with La Tostaderia's appealing seafood dishes.
Monday, May 25, 2015
Is Nancy's Fancy 'The Gelato That Will Change America'?
That's a lot of pressure to put on a frozen dessert, so let's assess this new and luxurious product that one chef said could convert Americans from ice cream to gelato.
What/who: Nancy's Fancy comes from Nancy Silverton, co-owner of Mozza, founder of La Brea Bakery and Beard award-winning pastry chef. They're made at the L.A. Creamery facility in Chatsworth.To me, gelato only tastes different from ice cream when you're eating it in Italy or at least housemade at a gelato specialty shop. So to my taste, these packaged pints are on the same playing field as other upscale ice creams found around L.A.
Flavors considered in reverse order of preference:
1) Butterscotch budino with salted caramel swirl: Mozza is known for its uber-rich butterscotch budino dessert; this version adds a salted caramel swirl. The layer upon layer of deeply caramelized flavor is wonderful but best in small doses; a little too sweet overall. B
2) Frutti di bosco: Berries with Greek yogurt have a bright, deep berry flavor. Almost too intense, but perfect paired with something blander. A-
3) Coconut stracciatella: This gelato surprisingly has no dairy, just luscious coconut cream with finely ground chocolate shavings. It's way creamier than the typical sorbet or soy ice cream, with a fairly strong salty component that I personally found addictive playing off the bittersweet chocolate. A
4) Roasted banana with bourbon & pecan praline: It's easy to tell how good this is going to taste from the name alone. The banana flavor is subtle, but combined with the bourbon undercurrent and crunchy sweet praline bits, it's the winning entry so far. A+
Price: $10.99 a pint. Yep, it's a lot, but it's also the same as Jeni's and in line with places like Salt & Straw and Carmela. If you're a quality over quantity ice cream person, as I am, it could be worth the splurge. There's probably no gelato that will actually get Americans to stop eating cheap, low-quality ice cream, but this could definitely change your bringing-dessert-to-a-friend's-house-game.
I'm looking forward to trying some other flavors in the works like Chunky peanut butter with salted peanuts and Stumptown spiced coffee with cocoa nibs.
Available at: Gelson's Markets
( I was provided this ice cream to try but I would have definitely tried it on my own as well.)
Saturday, May 09, 2015
Carousel Restaurant: When the Original is Still the Best
|The interior is brighter and more open than before.
In this month's Los Feliz Ledger, EatingLA paid a return visit to Carousel, which has recently redecorated.
Why to go: After more than 30 years, a recent facelift and a beer and wine license is the perfect reason to revisit Carousel in East Hollywood, which still turns out some of the city's best Middle Eastern cooking.
The look: Carousel retained its 1980s mini-mall ambiance for decades, while the more lavishly decorated
location on Brand Boulevard in Glendale seemed to get all the attention from the Tcholakian family. Now Carousel's original restaurant on Hollywood Blvd near Normandie is more inviting, with an opened-up layout, black and white photos and carved wood accents replacing the hotel-room art and frosted glass dividers. Bright canvas awnings shield the sidewalk tables from the parking lot, and some even bring their doggies to dine al fresco.
|Carousel is now serving beer and wine
The food: After trying "modern" Mediterranean dishes elsewhere like kale tabbouli, you might find
yourself dreaming of Carousel's perfectly-balanced fattouch salad or its bracingly tart, herb-flecked cabbage salad that's the perfect foil to the richness of charred lamb kebabs or creamy hummus. The homestyle Lebanese dishes at Carousel define the flavors that others experiment with, but sometimes the original is still the best.
|Vegetarian sampler is the perfect way to try everything
Entree kebabs and samplers are a good value for plenty of food, but make sure to explore the more unusual corners of the appetizer menu. Tabbouli comes in regular and a "red" variety with sauteed tomatoes and onions, while hummus gains another dimension with toppings of ground beef or Armenian soujouk sausage. Carousel was where I first tried muhammara, the fruity, lightly- spiced dip made of red peppers, walnuts and pomegranate, and it's hard to find a better version. I had already tried fattoush salad before I ever went to Carousel, growing fond of the combination of crunchy pita slices, cucumbers, tomatoes and purslane. But as soon as I tasted Carousel's bright citrus-sumac vinaigrette, I could tell a new standard had been set for the signature salad.
|Beef Kofta
Kebbeh, or steak tartare, is one of the most popular traditional dishes, but if you prefer beef to be cooked, try Beef Kofta, fried torpedos of ground beef and pine nuts that start the meal off just right. You'll want to assemble various deliciously garlicky concoctions using pita bread and meats as a base, so make sure appetizers include several spreads like smooth eggplant mutabbal or moussaka and creamy lebneh (yogurt cheese).
Save room for baklava and Armenian coffee after dinner, and or try something different like the fragrant rosewater and Lebanese cheese desserts.
To drink: Lebanese and Armenian beer and wine work well with herb and onion-laden dishes, or try
housemade lemonade, bright green tarragon soda pop or traditional yogurt tun drink.
Must-tries: Muhammara dip, fattoush salad, eggplant moussaka, chicken lula kebab, lamb kebab
Good to know: Middle Eastern restaurants easily kids, vegetarians and gluten-free diners. Carousel's catering also feeds many of the Eastside's parties and celebrations. The menu at the Glendale location may be slightly larger, but Hollywood location is convenient with its parking lot, and it's easier to carry on a conversation without the live entertainment featured in Glendale some nights.
Carousel, 5112 Hollywood Blvd., 323-660-8060
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Year-over-year sales of single-family homes in the Ocean State rose 6 percent in May, and pending sales climbed as well, an indication of continued strengthening in the housing market, according to the Rhode Island Association of Realtors. more
By Mary MacDonald
A newly constructed boutique hotel named The Break is scheduled to open in Narragansett this month with a soft opening planned for June 19, according to a spokeswoman for Lark Hotels, which will manage its operations. more
StepStone Hospitality has expanded its hotel management portfolio with the addition of Marriott TownePlace Suites New Orleans Metarie. more
The Foley's Hertz Rental Car property, at 105 Broadway St. in Newport, is on the market for the first time since 1976 with a list price of $1.25 million. more
A 500-kilowatt solar project is now occupying 6.8 acres of land in Richmond, near Interstate 95. more
Woman-centric housing construction is selling quickly in North Kingstown. more
Nonprofit arts organization AS220 expects to complete the purchase of property at 35 Aborn St., the current home of Satin Doll nightclub, on Monday. more
Gov. Gina M. Raimondo has nominated five people to the R.I. Housing Resources Commission. Their appointments will require state Senate confirmation. more
Rhode Island Housing recently recognized real estate agent Nelson Esteves of RE/MAX Professionals of East Greenwich with the agency's Realtor of the Quarter award for the fourth quarter of 2014. more
Saving for a down payment has long been a big challenge for anyone who wants to buy a home. And it got harder after the financial crisis, as lenders insisted on down payments of 20 percent or more for conventional mortgages, which make up the bulk of the market. more
By Jonathan Miller

subset: commoncrawl


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UW Right Fit for New Animal Science Department Head
September 8, 2015 — It didn't take long for a department of people armed with ample expertise and opportunities for growth to change a 30-year Buckeye into a Cowboy.
Skip to Main Navigation. Each navigation link will open a list of sub navigation links.
Join us for BBQ beef, pork, and lamb sandwiches before the UW vs New Mexico football game. Great food in the Wyoming Indoor Practice Facility. Look for the Cowboy Joe Club tent located in the southwest corner of Fan Fest.
Get the details for the Ag Day bbq and Ag Appreciati football tickets.
Stay current and subscribe to Dean Galey's Blog "Frankly Speaking".
Read the latest article now.
Congratulations to Joshua Messer, a student in the College of Ag and Natural Resources Molecular Biology Department.
Read about Joshua's award as UW's Top Graduating Man!
From doctoral and master's degrees to bachelor's programs in agroecology, rangeland ecology and watershed management, molecular biology, family and consumer sciences, plant sciences, and agricultural economics, the University of Wyoming offers diverse options in natural resources and agricultural degree programs. Our faculty and staff members are dedicated to providing students with strong, well-rounded academic backgrounds and agricultural degrees, which enable them to excel in the world of agriculture and natural resources.
Former College of Agriculture and Natural Resources students continue to find success even after college.
Read more biographies here!
College of Agriculture and Natural Resources scientists at the University of Wyoming are hopeful their brucellosis studies may produce a better vaccine for livestock and are studying whether a change in vaccination procedures could offer better control. Read more about our brucellosis research...
September 8, 2015 — It didn't take long for a department of people armed with ample expertise and opportunities for growth to change a 30-year Buckeye into a Cowboy.
September 4, 2015 — For the past three years, the Wyoming Center for Environmental Hydrology and Geophysics (WyCEHG) has conducted valuable water research around the state and throughout the nation. That work will be discussed next month during the 2015 Water Interest Group (WIG) meeting.
August 14, 2015 — The University of Wyoming Foundation and Colorado State University Research Foundation have completed the sale of the Y Cross Ranch, setting the stage for significant long-term funding of scholarships and internships for agriculture students.


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October 6, 2015
Milepost 111 earns nod as 2012's 'best'
Cashmere's McClendon identifies niche, lands chef to pull it all together
Milepost 111 Brewing Company owner Melissa McClendon is putting her plan to create a "great place to eat food" into practice, earning enough accolades from WBJ readers to take the "best new business" award this year for her Cashmere eatery.
Nevonne McDaniels
Fourth-generation Cashmere native Melissa McClendon returned home in 2010 planning to open a winery.
She wanted to put to use some of the knowledge she had acquired during the previous five years working at a winery on the east coast and the years before that working in the horticulture lab at Washington State University.
When she first left for college, she envisioned using her horticulture degree back on the family orchard, but she got sidetracked first by her work in the lab (molecular biology and genetics work) and then in viticulture, which eventually brought her back home, only a few years later than she intended.
Once here she realized the Wenatchee Valley already had a bountiful crop of fermented grape purveyors, so she adapted her business model, opting instead to put her fermentation skills to use by establishing a brewery and adding a restaurant to the mix.
"I wanted to offer a great place to eat food," she said. "I was trying to bring something different to the table."
She did not have a culinary background, but she had a minor in business and had been in on the business side of the east coast winery, which gave her the base she needed.
She identified a niche with room for growth here, as a destination restaurant and brewery, open seven days a week, attracting locals and visitors alike.
And she found a location - at 407 Aplets Way, just off the highway at Milepost 111 in Cashmere. The building, owned by Jon and Jolene Beem, still housed Ryan Patrick Vineyards' winery and tasting room when her plans were first being formed.
"I had heard they were leaving," she said, "and decided to wait it out."
In January 2012, she signed a three-year lease on the property (with an option to buy) and, with the financial backing of her parents, she worked up plans to turn what had been an open hangar (from when the property served as Cascade Helicopter, though it originally was the Chevrolet dealership) into a brewery, bar, kitchen and dining area, along with restrooms, banquet rooms and eventually, a retail boutique (in the room facing the street.
Early on, she sought advice from her sister, who has been a restaurant manager for 15 years. Together they drew up the basic diagram for laying out the kitchen and the bar.
She opened Milepost 111 Brewing Company on Oct. 22, about five months after her target startup date and about 25 percent over-budget. She worked through construction and permitting challenges, several financial hurdles, the liquor license delays and, in September, the death of her father.
Every time she was on the verge of taking a step backward, she got a break - the liquor license paperwork, financing or finding the staff with the expertise to pull the plan together.
"My mom said Karma was on my side," she said.
And, despite a relatively quiet start - without a permanent sign or a mainstream advertising campaign - the place is hopping.
"I expected to be busy at first because we're new, but it hasn't slowed down," she said.
Wenatchee Business Journal readers named Milepost 111 Brewing Company the "Best New Business" of 2012 and "Most Memorable Business Name" in the annual WBJ Readers' Choice Awards.
"I am flattered and honored," she said.
She is now gearing up for the next step, starting to advertise and working on her permanent signs to help build clientele.
"We already have regulars," she said. "We've had some customers who have worked through every item on the menu."
And business has been steady - unexpected in the winter when it's typically slow. She hopes that will translate into being even busier when the warm weather arrives.
The dining room is designed to expand outside in good weather by opening the roll-up doors, providing access to the patio and to the 30-by-40-foot deck just a few feet away overlooking the Wenatchee River.
The deck currently is home to a family of snowmen, but in the summer, it will become part of the dining space and visible to the hundreds of rafters on their way to the landing spot at Riverside Park. The restaurant is a short walk, just across Aplets Way, making it convenient for outdoor recreationists by water or by land (bicyclists and other trail users).
She expects to start offering breakfast by then as well.
She is planning to put in a bicycle repair station in the front to build a rapport with those potential customers, hoping help with a flat tire one day will bring them back for lunch or dinner later.
Her goal to turn the space that faces Aplets Way into a retail shop, with Milepost 111 T-shirts and beer mugs, is still a work in progress.
"It's on the back burner for now," she said. "Ryan Patrick used it for their wine tasting room, but it was too small for us."
Because of that space issue, she moved the entrance to the restaurant to the side door under the canopy, rather than at the glass doors near the front. It has led to some confusion, but customers have figured it out, she said.
By August, she thought the construction was getting close enough to look for staff, starting with finding a chef.
She called Matthew Walgren, whose name she had been hanging onto for several months, given to her by an equipment sales rep.
"She told me she wanted to open in two weeks," Walgren said. "The paint was dry on the wall, but that was about it. No pots or pans. No menu. I said, 'No way.' I'll let you know when we're ready. She asked every week after that."
Walgren said he had pretty much decided to get out of the restaurant business, despite a 22-year career.
McClendon's approach, commitment to quality and her willingness to give him free rein in putting together the restaurant and the crew, changed his mind.
"I have been wanting to do something like this since I started," he said, the next best thing to opening his own restaurant. "I believe in this place. The whole thing is awesome. I'm blessed to have an opportunity to be a part of it. I had lost my zest for it. It was not rewarding. Now I feel like I did when I got out of culinary school, like we can tackle anything."
He gleaned his core kitchen staff from those he had worked with in the past.
He buys ketchup and mayonnaise. Everything else is from scratch, he said, or purchased from a local vendor (when possible).The hamburger buns come from Sure To Rise Bakery in Cashmere. The meat from Mike's Market.
McClendon had put together a menu during her months of planning.
"I was looking at quality, healthy food," she said.
That's not what Walgren saw.
"The menu was huge and aimed at people from the west-side and vegetarians," he said. "Cashmere is a meat-and-potatoes kind of place where people still write checks. It wouldn't do."
A large menu makes it difficult to keep fresh items on hand and makes it more difficult to get orders prepared and out quickly.
Instead, he developed a core from-scratch menu that includes a mix of sandwiches and burgers, appetizers, salads, homemade soup and desserts. It also includes three basic entrees - steak, chicken and salmon.
He uses daily specials to keep things interesting and test items that might eventually be added to the menu.
McClendon said she fought for a few vegetarian items, including the black bean burger. Walgren compromised and the black bean burger stands, but he nixed the orzo.
He admits he doesn't understand those who don't eat meat.
"I feel sad for vegetarians," he said. "But I will try. As far as the meat eaters? We have it down."
McClendon, on the other hand, can't imagine why anyone would put bacon on a cheeseburger.
"But it's a top seller," she said.
With the kitchen set, the next challenge was the front of the house staff - bartenders and wait staff - and figuring out the flow, the duties.
It took some time to put systems in place.
That was one reason McClendon wanted a quiet start.
"I wanted a soft and slow opening so we could make sure we were doing it right before we were put to the test," she said.
They opened with a staff of 15 and now have about 20.
McClendon said many of her first customers came for the beer. The bar has 27 taps - mostly beer, but also some wine and hard cider. The beer selection includes local offerings, some not available elsewhere.
"Now they come to eat - and drink. The food brings them back," Walgren said.
The first big test of the system came in January with the arrival of the flu bug that took McClendon and Walgren out of action at the same time for a four-day stretch.
"The staff did great," McClendon said.
They both also are starting to get some days off, though Walgren admits he often stops in, even then.
McClendon also is working on getting the brewery end of the business started. So far, she has made just four batches of beer. It's technically a nano-brewery, 10 gallons at a time. She has seven barrels that she hopes to have going eventually. She has two recipes ready and is working on the others.
"Start small and go big," she said. "That's how we're doing it."
McClendon said she has yet to take a close look at profit margins.
"My mom keeps asking," she said.
But she expects it will take a full year before she can start to see how things are going.
"I'm trying to get through the first year. We had a huge overhead to get through to open. We're dragging through that now. It's still hanging over us. By October, we'll be able to see. I think we're going in the right direction. It feels like we're knocking it out of the park."
The 25-percent cost overrun was mostly in the kitchen, she said, the little stuff that she hadn't thought about like spices and stock items.
"The budget was a lot of guess work," she said.
She did seek some expert advice, though, talking to SCORE counselors several times who helped her put together her business plan.
"I kept it as tight as I could. I found good, used equipment. I will replace that with new equipment in the next few years," she said, setting aside money for a set replacement schedule rather than waiting until the equipment gives out and creating a crisis.
In May, she reached the point where she realized the financing available from her parents wasn't going to be enough to complete the project.
With the help of her dad, she was able to arrange for additional financing, she said.
That, then got complicated when her dad died in September.
All the financing was put on hold because it was in his name, she said.
Fortunately, her aunt was able to provide enough cash to see her through until they could get the doors open.
"My family has been great," she said.
As for her biggest mistake, she said, "the whole bar."
She didn't think to put up waterlines for the bar when the water main was being extended to the kitchen.
But live and learn, she said.
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If you invested in a quality HVAC system, you can look forward to years of trouble-free operation and plenty of comfort in your home. However, as your system ages, problems will begin to appear. It might be something as simple as a reduction in the amount of air pushed through the system, or as serious as full unit failure. Regardless, when problems happen, you need to call a quality Highland Park furnace repair company. Of course, that requires you to know what makes a good service company. If you havent hired an HVAC service company before, or you werent satisfied with your last experience, the following tips will help.
Do They Know Your System?
Furnaces are pretty similar from one manufacturer to the next. However, just like automobiles, each individual brand has its own differences. Before you hire any Highland Park furnace repair company, you should make sure that they service your brand and that they have plenty of experience in doing so. In addition to brand considerations, make sure the company can service the type of furnace installed in your home (gas, electric, geothermal, etc.).
Do They Offer Fast Service?
When furnace troubles strike, you need to have the problem taken care of as quickly as you can. Being without heat during the winter around Highland Park can be a recipe for disaster. Make sure that the Highland Park furnace repair company you contact can get out to your home in a short period of time. However, be aware that even the most dedicated companies have high workloads during early winter months.
What Do Past Customers Have to Say?
You cant afford to hire a Highland Park furnace repair company thats not going to provide quality service and repairs that stand the test of time. Find out what


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Get our special 'Hard Hat Rate' on any 1, 2 or 3 Bedroom Suite overlooking the neighboring Westin construction site. Save 40% with this offer. Hurry, this inventory is very limited.
For a limited time, Book our "Hawaii 5-O" promotion and save $50 off the nightly room rate and enjoy a one, or two bedroom luxury suite. There is no better time than now to enjoy Maui and Honua Kai Resort & Spa.
Get the most value out of your Maui vacation experience with one of Honua Kai's Room & Car packages. Find your perfect balance of exploration and relaxation by selecting any of Honua Kai's top rated accommodations and vehicle bundle.
Our Signature Honua Kai Resort & Spa Suite Retreat Vacation Package offers a relaxing five night stay in an Ocean View Studio Suite and a compact car rental for your entire stay. Packages savings of up to 15%!
Stay 5 nights or more in a 3 Bedroom Ocean View or a 3 Bedroom Specialty Suite at Honua Kai Resort & Spa this fall and enjoy an unlimited supply of Mai Tais & Hula Pies for 2 adults during your stay at Duke's Beach House.


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The Art of Matt RotaJuxtapoz // Monday, May 19, 2014
This morning we take another look at Matt Rota, an award-winning illustrator based in New York and an instructor at institutions that include the School of Visual Arts and the Maryland Institute College of Art. Matt paints almost exclusively in watercolor, creating complex and engaging narrative landscapes.
New Book: Kurt Vonnegut DrawingsJuxtapoz // Tuesday, May 06, 2014
Those who know Kurt Vonnegut as one of America's most beloved and influential writers also know that his doodles and drawings were often included throughout his books, our favorite being The Breakfast of Champions. When he wasn't writing, he doodled. Compiled by his daughter, this book brings together the finest examples of his funny, strange, and moving drawings in an inexpensive, beautifully produced volume for every Vonnegut fan.
Large-Scale Drawings That Look 3D by Fiona TangJuxtapoz // Wednesday, April 30, 2014
Fiona Tang is a talented Vancouver-based art student who creates large trompe l'oeil optical illusion drawings. "Despite my parents disapproval, I have stuck to and fought for my art. I love sketching, to the point where I will catch myself looking at my surroundings as sketches. Art is not only my passion, but also my outlet and therapy; it always manages to cheer me up."
Drawings by Victoria Goro-RapoportJuxtapoz // Monday, April 28, 2014
'As an artist and human being, I am interested in exploring the precarious connection between natural and man-made spaces, and the men and women who inhabit them. Part of my artistic career was dedicated to set design. As a designer, for each new production I had to create and manipulate a unique relationship between the three-walled space of the stage and a human figure. With clever painting and lighting, the stage becomes a magic box...
Op-Art by Johnny AbrahamsJuxtapoz // Thursday, April 10, 2014
"Johnny Abrahams lives and works in New York. His latest body of work consists of painstakingly painted op-art pieces. Working exclusively in black and white these large patterns are absolutely disorienting. Once the viewers eyes become accustomed to each piece, elaborate mazes dazzle the senses.
Drawings and Paintings by Lily Mae MartinJuxtapoz // Monday, March 31, 2014
'As an artist my main point of interest is people. i draw most of my influences from random happenings and experiences I have had with people around me. My work is often described as grotesque, dark, or aggressive, which isn't what I intended but I find it interesting that people have that reaction. My drawing style stems form my interest in anatomy...'
Realistic Drawings by Steve CaldwellJuxtapoz // Monday, March 17, 2014
This morning we check out UK-based artist Steve Caldwell's portraits. Known for producing meticulously realistic artwork in acrylics, Steve has produced work for exhibitions as well as private collections, commissions and the publishing industry including Puffin Books, Scholastic, Oxford University Press, and more.
Shawn Feeney's Musical AnatomyJuxtapoz // Monday, March 03, 2014
Musical instruments are prosthetics for body parts we never had. They can extend and transform voice, gesture, and exhalation. The mystery of their forms is matched by the invisible oddity of their sounds. But what if the prosthetics were unnecessary? This series by Shawn Feeney imagines bodies with musical anatomies, referencing musicians from a variety of genres and traditions.
Drawings by Monica ZeringueJuxtapoz // Tuesday, February 25, 2014
"My drawings are all self-portraits. I use images of myself, often reduced to a pre-pubescent form, in multiples. The girls exist in a world devoid of any reference to time or location, as in a partially recalled dream or memory. I am exploring identity, as I return myself back to a time of possibility: still innocent, but at the brink of change...
Drawings by Kent WilliamsJuxtapoz // Monday, February 24, 2014
We've previously shown you the paintings of Los Angeles-based artist Kent Williams. We were taking a look back through them this weekend and discovered that he has recently updated his website with some new drawings and a couple new paintings.


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No trip to Miami Beach is complete without indulging yourself in all that Fontainebleau has to offer. Discover what our regular guests have known all along…a world of endless possibilities begins at the water's edge.
Discover spacious suites and rooms that pamper the senses, but always with an eye on elegance and ease.
At the direction of culinary talents from around the globe, Fontainebleau offers innovative culinary creations on-site daily.
Let the A-list energy and chic décor of Fontainebleau's four bars and clubs rev the party long into the night.
Turn your body and mind over to the healing hands of this exquisite oceanview retreat.
En el Fontainebleau, el diseño llamativo, el arte contemporáneo, la música, la moda y la tecnología se unen para crear una nueva experiencia para el huésped. Enter a world of endless possibilities.
Saturday, November 28thInfórmate
Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach.


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Hey Jeff / TML-Users,
after a long time I updated TML and had to find out that all my changes / modifications with regards to custom templates have been disabled – supposedly with the introduction of the new TML-pages (tml_page).
This came as a big surprise to me and since I made some serious modifications, I simply cannot rebuild the whole thing... The template-files are residing in my template-folder (/themes/my-theme/profile-form.php & others accordingly).
I guess these are some options - please advise which is the best / most efficient way to handle it:
- Downgrade to the latest 6.2.x
- (Manually) Overwrite the tml_pages
- Enter a filter/hook/action in functions.php which redirects the tml_pages to the customized PHP-files
That's all I can come up with right now. I do not understand what exactly changed with the new Template-System but I can sure say that it isn't downwards compatible :)
Thanks for your efforts!


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Villa Maria-Antonia
from £90 /night help Price for guests, Nights
from £90 /night help Price for guests, Nights
Estimated nightly price based on a weekly stay. Excludes fees (if applicable). Enter your dates to see the total cost.
Villa / 3 bedrooms / sleeps 6 Home 1503370
Availability Your dates are available
Villa / 3 bedrooms / sleeps 6
|Key Info
This bright and airy villa for holiday rental is located in a quiet location in the small village of Son Serra de Marina. On a small hill, close to the beautiful, natural beach of Son Serra de Marina, a magnificent view of the house, covered terrace to be enjoyed. This ranges all the way around the Villa and is equipped with a barbecue and a table for 6 people.
Inside are 3 bedrooms, all equipped with double beds and 2 bathrooms , one en -suite, and all are equipped with a bathtub. Thus, the villa can accommodate 6 people and 2 babies. Next there is a living room with satellite TV, a fireplace, comfortable armchairs and a sofa. The separate dining room has a table with seating for 6 persons. The kitchen is fully equipped and spacious.
From the terrace there is access to a common room, which is suitable as a playroom for children and is provided with a table tennis table. In this part of the villa there is a further bathroom with shower and a laundry room with washer and dryer. In general, the villa is very bright and inviting and tastefully decorated. If you rent this villa can begin the feel-good holiday. The location is ideal for those seeking tranquility and families with children.
|Sleeps up to 6, 3 bedrooms
|Will consider
|Long term lets (over 1 month)
|Car essential
|Nearest travel links
|Nearest airport: Palma de Mallorca 60 km
|Family friendly
|Great for children of all ages
|No pets allowed, No smoking at this property
Features and Facilities
|Satellite TV
|3 bedrooms, 2 bathrooms of which 2 Family bathrooms
|Double beds (3)
|Linen provided, Towels provided
|Balcony or terrace, Private garden, BBQ
|Parking, Not suitable for wheelchair users
Son Serra De Marina
The villa is located in Son Serra de Marina in a very quiet area within walking distance of the beach.
The little harbor village of Son Serra de Marina is located in the north of Majorca , in the municipality of Santa Margarita in the Bay of Alcudia. The North of Majorca is popular with families because of the tourism occurs only sporadically and many places are largely undiscovered. In addition, the sandy beach stretches through the entire bay of Alcudia, so even in high season, a quiet place may always be found. Son Serra de Marina is one of the places that are too crowded during the peak season of tourists , because here are mainly vacation homes to find big hotels in vain . On the beautiful , natural sandy beach, there are few rocky sections. The beach is very popular with locals from the surrounding area, due to its calm and untouched.
For those who want to make their stay more active and traveling by watercraft, provides the marina, located on the western edge of the village , space for 128 sport boats, Majorcan Llauts and yachts. In addition, the neighboring town of Can Picafort is already much busier and has many activities to offer, from a shopping trip, water activities, or a clubbing night.
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This holiday home hasn't got any reviews yet. The average rating on Holiday Lettings is four out of five. This place could be newly added or perhaps it's a well kept secret. Either way, it's time to reveal all.
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You're booking with
Sigrun Gründler (Property Manager )
Calendar last updated:08 Jul 2015
Based in Spain
- English
- Spanish
- German


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A Beautiful Setting for Your Wedding
Our 185-acres of forests, prairies, ponds, bluffs and the Lake Michigan shoreline provide a unique backdrop for your wedding. Our award-winning, green building offers a natural setting for your reception or indoor ceremony.
Rental Options
We offer both indoor and outdoor venues for your wedding. Our rental customers often combine multiple venues to achieve a truly unforgettable indoor/outdoor experience. View our Wedding Information Packet to learn more! Check our Availability Calendar.
Our Wedding Information Packet includes:
Wedding Rental Rates & Associated Costs
Approved Catering
Bar Packages
Frequently Asked Questions
Contact Information
For additional information on wedding rentals, please fill out an Information Request Form. Our Rental Manager will respond to your request.
Include Our Birds in Your Wedding Celebration
For those of you who are inspired by nature, imagine the delight and excitement of all of your guests – young and old alike – when our live, raptors stop by for a visit! To learn more about hosting our raptors at your next event, please contact Danielle Fleischman. Visit our Raptor Program page for more information. All building rentals directly benefit the Center's environmental education and land stewardship programs.
Our Guests Say It Best
"Thank you so much to everyone in your organization. Our wedding last weekend was absolutely magical! What a fantastic place to get married – it looked so beautiful. I think I received nearly as many compliments on the location as I did on my dress. You and everyone else there have been incredibly kind and helpful and it's been a pleasure working with you."


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I was having some trouble finding fenders to fit over the 26x3.0 tires on my new commuter cruiser when a friend suggested just making my own fenders out of wood. Took me only a couple of hours total over two days to throw this one together. The cost of materials was less that $20 and it was pretty easy to do. I still need to put together the front one, that'll happen next weekend.
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Indiana Drivers License Renewal Guide | DMV.orgInformation on renewing your Indiana drivers license - Steps required for renewing your Indiana drivers license.
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Allows cleaning of inside glass without using hands in the water
Powerful magnet on the outside
Safe for fresh or salt water
Non-abrasive cleaning pad will not scratch
IC-GEL™ is a cyanoacrylate paste that is extremely thick which comes in an applicator tube like toothpaste. It has the same bonding and curing time characteristics as MAXI-CURE™; IC-Gel™, however, can be applied to a vertical surf...
AquaStik™ Red Coralline. Underwater Epoxy Putty for marine aquariums and reef aquariums. Color matches coralline algae and live rock. Excellent for securing rock, stony corals, gorgonians and aquatic plants. Non-toxic to fish, pla...
Replacement Micron Sock for Cobalt Power Gravel Cleaner 10-30 gallon (3 pk).
Model: Small Up to: 30gal (114L) Glass / Thickness: 3/16" (5mm) Dimensions: 2 3/8" x 1 3/8" x 1" The Mag-Float's Powerful rare earth neodymium magnets enable the easy removal of algae. By dragging the Mag-Float on the outside of ...
These unique warmers were designed specially for shipping fish and corals. They are used worldwide by wholesalers and fish exporters. The UniHeat Tropical Fish Warmer will warm up and is ready to use within 3-5 minute of being exp...
Replacement cartridge and micron bag for Cobalt Power Gravel Cleaner 10-30 gallon.
Hagen Easy Catch Net
3" Net, 10" Handle
Loose weave for easy, unhindered movement
Less water resistance
Plastic-coated handles for safe, comfortable grip
This is a fired ceramic disk that does not need to be soaked before using. Plugs fit into eggcrate and are excellent for frag grow out. Measurements: 3/4" Round with 1/2" stem length
AquaScape has been specially developed in association with Milliput for use within Marine Aquariums. AquaScape cures underwater to the color of coralline algae, which makes it far more aesthetic than standard aquarium epoxy.
Hagen Fine Nylon Net
3" Net, 8" Handle
Fine, soft mesh for fragile fish
Tightly woven
Reduced chance of catching gills or barbs
Completely plasticised
CorAffix™ - Cyanoacrylate Adhesive CorAffix is an ethyl cyanoacrylate bonding compound with viscosity similar to honey. Use it for attaching stony corals, gorgonians, and other sessile invertebrates in natural positions on the ...
It's Glue, It Works, and It Speaks For Itself
Whether you are working with coral frags or sculpturing your live rock; this glue will get the job done. Finally superior inter-molecular bonding in a form that is easy to apply, ...
Handles are still made of durable fiberglass providing the proper leverage and resist corrosion for a lifetime of use.
Each handle is topped off with an ergnomic grip that confortably fits in the palm of ...
Made in the USA!
Blades full of sharp ideas
The AquaBlade cyan blade was created by testing countless different types of plastics and plastic blends. The results are a special self lubricating plastic that is softer than ...
Kent Marine Replacement Blade For Proscrapers (Glass Aquariums Only!)
Pro-Scraper L, replacement blade only
3" wide
Designed for glass aquariums
Rust Resistant
Flexible 316 stainless steel for smooth scraping
New Formula! 17x Thicker
Reef Glue is a superior cyanoacrylate gel for gluing and mounting coral frags and colonies to reef rock or plugs. It bonds within seconds and has excellent control, hold and durability characteristic...
Two Little Fishies NanoMag Two Little Fishies` NanoMag is an itsy-bitsy, lean, high-energy, window-cleaning apparatus. Its patent-pending design provides flexibility and a slender profile that slips safely between polyps and vi...
The "Care Magnet" is a breath of fresh air in the field of aquarium pane cleaner design, consisting of an ergonomic handle and special plastic blades made of wear-resistant high performance plastic. The patented slim Care Magnet i...
This is a fired ceramic disk that does not need to be soaked before using. They are perfect for zoanthid growout and the pin keeps the disk in place on eggcrate or your sand bed. Measurements: 1/1/4" Round with 1/2" stem length
Coralife Aqua Gloves are full-arm length with elastic bands to hold them snugly on the upper arm. The gloves measure 28" in total length and are made of the finest PVC material with fiber-reinforced sleeves. The Aqua Gloves are de...
An incredibly durable algae scraper for cleaning aquarium walls. Made with an 18" long, strong handle, and both a scrubbing pad and a hard scraping tip. Removes even the toughest algae quickly and easily. For glass aquariums....
CorAffix™ Gel CorAffix Gel is an ethyl cyanoacrylate bonding compound with a thick gel consistency. It is very easy to use for attaching frags of stony corals, zoanthids, and some soft corals to plugs or bases. Available in a 2...
Algae Free - Acrylic Safe Replacement Pads
For Piranha & Hammerhead Float algae magnets
1 Adhesive-backed natural felt pad for protection on outer surfaces of acrylic tanks
3 9"x5" acrylic-safe inner scrubbing pads...
Indestructible cleaning pad made to reach the nooks and crannies of the aquarium. Removes algae quickly and easily. For glass aquariums.


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Fall Conference
MINDFUL MEDIA: Free and Responsible Student Press in the 21st Century. Plan now to attend Fall Conference, Oct. 16, at UW-Whitewater. See the schedule and registration information here: 2015 KEMPA SJC web brochure. The flyer will be in your school mailbox after Labor Day. Don't miss this energizing event. Featured Presenters: Steve Brown, PhD, Educational Leadership, UW-Oshkosh Vince Filak, PhD, Journalism, UW-Oshkosh Mark Goodman, JD, Knight Ch... Read more »
KEMPA schools win CSPA Gold Circle Awards
Congratulations to the students of KEMPA-member schools who have won CSPA Gold Circle Awards! NEWSPAPERS First Person Experience Connor Gray, "Is Football Worth the Headache?"T... Read More »
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NEWSPA winners include KEMPA schools
We're proud of the good work you do AND that you have the awards to show for it. At the NEWSPA conference... Read More »
April 27, 2015 • 0 comments
Recent Awards Stories
- KEMPA Awards April 2, 2015
- KEMPA students win CSPA Gold Circle Awards March 6, 2015
- KEMPA students, publications win awards at JEA/NSPA Boston Convention November 24, 2013
View All »
Summer Workshop
Summer Workshop, July 19-22, 2015, at Marquette University in Milwaukee was a great experience this year. Spread the word to friends to sign up for next year. The Kettle Moraine Press Associatio... Read More »
Winter Advisers' Seminar
The Winter Advisers' Seminar is perfect for honing your journalism skills, networking with other advisers and learning how to help your students improve their publication. 2016: BREAK AWAY. Plan... Read More »
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Despite controversy over drones abroad, some see potential positive uses at home
Ben Johnson
Interview by
May 24, 2013 The President has confirmed that drone strikes have killed Americans abroad. But he strongly defends the U.S. drone program, saying its use has been important to the war against terrorism.
A degree in drones (or, unmanned aircraft systems)
Lizzie O'Leary
Interview by
May 23, 2013 The FAA hasn't green-lighted much civilian use of drones yet but when they do, one university is ready with graduates to pilot them.
A glimpse into the potential of the drone industry
David Weinberg
May 23, 2013 Drones are a hot topic these days and the industry is heating up to potentially become big. What's the payoff and what other industries might suffer for it?
Marketplace Tech's Drone Roundup
Ben Johnson
May 14, 2013 Let's check in on all things unmanned drone.
Measuring the unintended consequences of drones
Jonathan Zittrain
Interview with
May 1, 2013 What are the unintended consequences of pilotless drone aircraft used to kill suspected terrorists overseas?
Federal government takes on domestic drone legislation
David Brancaccio
Interview by
Mar 22, 2013 This week, the Senate Judiciary Committee has been looking into the use of drones in America and how they might affect privacy. The federal government is working on new rules that could expand permits for drones in the coming years.
Caught in the cross fire? Coca-Cola accused of illegal mapping in China
John Sudworth
Interview with
Mar 13, 2013 The government of the Yunnan province in Western China is going after Coca-Cola. Officials say the company has been illegally mapping the province with GPS devices.
Forget GPS jamming, drone 'spoofing' is all the rage
David Brancaccio
Interview by
Mar 11, 2013 For those who want to stop others from tracking their movement, GPS signals can be jammed -- albeit illegally. And now, GPS signals can also be 'spoofed.'
Your own personal drone
Kai Ryssdal
Interview by
Mar 7, 2013 Ready for your personal drone? A look at what a world of civilian drones with CEO of 3D Robotics, Chris Anderson.
Why GPS could keep its American accent
David Brancaccio
Feb 8, 2013 The European Union is taking a hard look this week at its Galileo navigation system -- an alternative to American GPS. Galileo is so far costing three times what was projected.


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Goodman Derrick looks back at the Conservative Party's manifesto pledges to consider the possible impact on HR professionals in the hotel and leisure sector.
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The latest football/finance issue to rear its head is 'third-party ownership' of football players.
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November 3, 2012
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BackgroundTravel through the mystical realms and face many creatures and monsters in the land of Albion. As a member of the great King Arthur's Britons, Celts, Hibernia or Norse you fight with your people for survival and dominance.
Official URLOfficial Site
- EA's changes? Jul 9
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- Grab Bag Article Out! Nov 5
- Developer Interview Oct 15
Camelot Unchained hits Kickstarter, Marc Jacobs' tri-realm PvP focused MMORPG needs $2 million
Marc Jacobs, the creative voice behind Dark Age of Camelot and Warhammer Online, has launched a Kickstarter... posted Apr 02, 13 2:01pm
Dark Age of Camelot (from this point on referred to as DAOC) had a near-perfect...
Dark Age of Camelot: Gold Edition Released
[quote]FAIRFAX, Va June 4, 2003 Mythic Entertainment is now releasing a Gold Edition of its flagship product,... posted Jun 05, 03 4:56pm
Dark Age of Camelot: Foundations Revealed
[quote]FAIRFAX, Va April 16, 2003 Mythic Entertainment, developer and publisher of Dark Age of Camelot, plans... posted Apr 17, 03 6:27pm
Dark Age of Camelot Ships
Mythic Entertainment creator of the massively multiplayer online role-playing game (MMORPG) Dark Age of Camelot,... posted Oct 09, 01 9:05pm
Dark Age of Camelot Gone Gold
Gamespot reports yesterday that Mythic Entertainment's online role-playing game, Dark Age of Camelot, has gone gold... posted Sep 26, 01 6:44pm
- Genre: Massively Multiplayer RPG (PC)
- Theme(s): Fantasy
- Developer: Mythic Entertainment
- Publisher: VU Games
Released North America Oct 9, 2001


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Book NewsPosted by Brockman, January 10, 2006 12:22 pm 1 Comment Filed under: Book News.
- If you're wondering why we heard only a couple of peeps from Warren St. John as our guest blogger last week, perhaps it's because he was writing a piece for the New York Times unmasking the writer JT Leroy. We forgive you, Warren.
- Meanwhile, the Smoking Gun website calls into question the legitimacy of James Frey's Oprah-approved "memoir," A Million Little Pieces. According to the site:
Police reports, court records, interviews with law enforcement personnel, and other sources have put the lie to many key sections of Frey's book. The 36-year-old author, these documents and interviews show, wholly fabricated or wildly embellished details of his purported criminal career, jail terms, and status as an outlaw "wanted in three states."
- The Pacific Northwest Booksellers Association announced its 2006 Book Award winners, chosen by independent booksellers from Oregon, Montana, Washington, Idaho, and Alaska. And they are:
- The Language of Baklava by Diana Abu-Jaber
- Children's Book Award — Hotel Deep: Light Verse from Dark Water by Kurt Cyrus
- Rogue River Journal: A Winter Alone by John Daniel
- The Highest Tide by Jim Lynch
- William Stafford Memorial Poetry Award — Approximately Paradise by Floyd Skloot
- How Evan Broke His Head and Other Secrets by Garth Stein
Congrats to all!
- Slate's TV critic, Dana Stevens, has harsh words for ABC's new sitcom, Emily's Reasons Why Not, starring Heather Graham and based on the chick-lit book of the same name. But mostly Stevens wonders how Graham's career plummeted so fast after her breakthrough in Boogie Nights — a question that keeps me awake on countless nights.
÷ ÷ ÷
Brockman is the head writer for the daily Book News posts on the Powells.com blog. In his free time he's hard at work on his fictional memoir, which changes titles daily.
The views and commentary posted by Brockman are entirely his own, and are not representative of the whole of Powell's Books, its employees, or any sane human being.
Books mentioned in this post


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Pedro Valderrama
trolling here hehehehe XD
One day Alice came to a fork in the road and saw a Cheshire cat in a tree.721K views writersmugs.com
trolling here hehehehe XD
nice quotes i love reading
Quote by Lewis Carroll
One day Alice came to a fork in the road and saw a Cheshire cat in a tree. "Which road do I take?" she asked. "Where do you want to go?" was his response. "I don't know," Alice answered. "Then," said the cat, "it doesn't matter."
This was one of my favorite lines from the book.
Quote by Lewis Carroll.
Why is everyone gay for alice in wonderland ._.
Lewis Carrol FTW
A nice little quote :).
That's extremely logical. It's also quite unhelpful.


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Use this baby crochet sweater pattern to keep baby warm when it's cold out. You need two to three skeins of yarn to create this great sweater with a hood.
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make for timmy,jack,sassy
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I think it is adorable and have just saved the pattern.
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Beside the still waters He leadeth my soul, To quench all my thirst, to heal and make whole. Away from the torrents, so fierce in their rush To shores that are peaceful, to rest in the hush. I drink 'til I'm filled. I'll thirst nevermore. But stay by His side, right here on the shore. Greg Olsen - 2008
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Better Than Takeout
It's easy to give in to the temptation of ordering takeout—but not with these recipes in your arsenal. Our takes on lamb shawarma, Thai chicken curry and more will have you putting down that phone and picking up your knife.
Chicken Burritos with Black-Bean Salsa and Pepper Jack
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Pepper Jack cheese looks innocent enough but adds a nice kick to these burritos. If you prefer a milder taste, use regular Jack instead.


text: We got a low price on Priceline and the room was commensurate with the price. It was large, with a comfortable bed, friendly staff, and was basically clean, but it was a smoker's room and really stunk. Because we had purchased the room on Priceline, we could not switch. The grab and go breakfast was mostly depleted when we left... More


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Dirty Guv'nah's singer James Trimble says band members "just want to feel valued"
As part of an ongoing series, the News Sentinel's business staff has been discussing leadership with prominent East Tennesseans in athletics, the arts, religion or the public sector.
James Trimble is lead singer for the Dirty Guv'nahs, the popular Knoxville rock band that has played festivals including Bonnaroo and SXSW, and last year released their third album, "Somewhere Beneath These Southern Skies."
Q: Are the Dirty Guv'nahs a democracy or a monarchy?
A: We are certainly a democracy. We have six members, who function in a fashion that always involves one person presenting an idea. Each person manages a different part of the band. And it takes a lot of facilitating to get all that organized. If there's an outcry, if someone makes (an unpopular) decision within their realm of existence, it'll only go by two or three times before everybody, we're riding on the bus or something, and somebody says, 'Hey I don't want to do this this way anymore.'
Q: It almost sounds like there's an organization chart within the band?
A: You know there kind of is. It's happened over a period of years. We've been at this for over six years now. Professionally, meaning doing this as a sole profession, for coming up on two years.
And yeah, keeping it all organized is very interesting because of how much travel there is. And so clearly there are certain people in the band that maybe facilitate a little bit more here and there, but each person always has a lot of tasks on hand. ...
We don't have a manager, professional management, so we truly do manage ourselves. And in that type of situation, it just requires a lot of humility among the people in the group to say 'Hey, I've got this idea, here's what I've been thinking. What if we restructure the way that we do our merchandising?' or 'What if we rethink the way that we do our touring?' or 'What if we rethink how much money we spend on hotels?'
Q: How do you ensure everyone stays happy?
A: We spend a lot of time together. Clearly. And so we have plenty of time to know what's going on in each others' lives. But even with the intense amount of time traveling on a bus all the time or staying in hotels, we know everything that is going on in each others' lives.
There's no secrets whatsoever. But even in that situation we have to provide opportunities within our time together to have the more honest conversations. The more real conversations. ... The personal things that we need to talk about don't get handled unless we set aside time to talk about them.
Q: This sounds like a marriage.
A: Yeah absolutely, it is, it's like a six-way marriage. (Laughs.) It's very, very interesting, and it's very hard. It's not easy sharing all of your opinions on all your finances and all your different things. We don't have a boss that comes from behind the curtain and says, 'Here's how we're going to do things' and then 'Get back to work.' I'm not sure if anybody has that.
Q: Walk me through the process of writing a song. Do you drive that process?
A: It for the most part starts with (guitarist) Michael Jenkins. ... He'll have ideas for melodies, but he's not a singer. So he'll come to me with loads of ideas. [Editor's note: Trimble meant to say that Jenkins will have ideas for music.]
And you know I'll save them on my iPhone, I'll listen to them as much as I can, in the car, walking around, on my computer, and try to come up with melody ideas to match music that he's come up with.
And then from melody, then you go to lyrics. That's the way we work, anyway. A lot of times ... that melody that's going to stick is more important than even the words that you're going to say.
Q: If the Dirty Guv'nahs are going to fight or argue about something is it going to be about money, is it going to be about a lyric or a melody, is it going to be about something else? What causes tension in the band?
A: I really think people just want to feel valued. ... Any time where I feel like I'm being left out, that would be where a discussion — I'll call it a discussion — might evolve. We're really open with our financial decisions with one another, and so just to be honest we haven't had scuffles with that so much.
It's been more about how do we do things and how do we involve everyone as much as possible. Because we're all pretty driven individuals in the band. There's not one member that just sits back.
And so it makes it hard to keep organized for sure. But it's one of those things where people want to be valued.
Interviewed by assistant business editor Josh Flory on April 23 at Goal Post Tavern with conversation edited for length and clarity.
Other interviews in the News Sentinel's leadership series: Maryville High School football coach George Quarles; Tennessee SCORE CEO Jamie Woodson (March, 2013); Kenneth Moore, special agent in charge, FBI Knoxville division (February 2013); John Wood, senior pastor, Cedar Springs Presbyterian Church (January, 2013)
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Respond to Review of Vitamin Cottage Natural Grocer - Arbor Walk
by nicolemonster
Review: Natural Grocer is awesome!!!! Great prices on organic natural foods and products!!! They sell organic produce exclusively, usually cheaper than everywhere else. It will quickly become one of your favorite places to shop!!
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