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I'm looking at their PG12. It seems durable, cheap, and good detail. They have alot of options though!http://i.materialise.com/materials
It looks like PG-12 is NOT UV resistant. Not the best material for a Solar Panel Controller :)I have a few options in polymide and ABS plastic that are much more durable for real-world use. Apparently, it's pretty tough to get anything on short notice, but I'm hoping to find someone who can make me a case in less than 2 weeks!
> Please let me know if you find something cheaper, or more watts per oz! Hi Jay,I too have a 5W Powerfilm panel, and look forward to upgrading it with your board.While looking on Amazon yesterday I stumbled on a smaller higher efficiency panel called "Strong Volt Solar: six". I have ordered one - only $29.99 on Amazon). It is 6W and about the size of the 0.6W panel you showed earlier in this thread. Manufacturer's claim is they are using 16% efficient cells. Worth checking out.Out of the box this folding, cloth panel is 12.2 oz on my scale. I plan to put it on a diet and see how light I can get it. Will post my results and pictures when I start lightening this Strong Volt panel.I done just a couple preliminary tests and it appears to be reaching the 1A threshold on the USB port. More tests needed to confirm.For now your board and a striped down 5W powerfilm is the lightest watts/oz.
Edited by geist on 10/23/2012 15:24:38 MDT.
George, Keep us posted! Sounds interesting. I'm assuming this in NOT flexible, and the panels are susceptible to damage in a backpack? can't beat it for the price. interested to know how light you can get it stripped down too. Thanks!
> Sounds interesting. I'm assuming this in NOT flexible, and the panels are susceptible to damage in a backpack?Hi Jay,The two 7"x7" panels on the 6W charger seem well protected. They fold facing each other and are backed by metal plates to prevent bending. I suspect that the metal plates are the majority of the 12oz and I'm considering options for replacing the metal with something nearly as stiff but a lot lighter. Unfortunately I have only been able to find carbon fiber flat plates in 4" and 6" squares, not 7" or 8".
pricey, but:http://www.mcmaster.com/#standard-carbon-fiber-sheets/=jv9ie5
With the high cost of carbon fiber (I love McMaster Carr though), I wonder if fiberglass would be sufficient for that purpose but save serious weight? You'd still have to probably store on the outside of your pack because I believe even a slight bend will crack the monocrystalline type solar panel. The size sounds great though. 7X7 isn't bad. Here a pic of what I'm taking in the canyon for reference. Just waiting on a couple parts, and I can ship some board out to those who have requested them!Found a small plastic case that tooth picks come in to give it some protection untill my 3D printed case comes in. Got it all sown up nice and use some heavy duty fabric tape to secure the case/board onto the panel.There are 6 panels of course, but the end two are folded in. I wanted to show the cleaned up edges. I definitely had an easier time cleaning up the edge that I left more fabric on. Since I used the Thread Injector, it's better to leave extra and cut the excess off later that try to sew on a tiny fold. IMHO
Edited by wizardofoz on 10/25/2012 05:54:49 MDT.
> With the high cost of carbon fiber (I love McMaster Carr though), I wonder if fiberglass would be sufficient for that purpose but save serious weight?Fiberglass could certainly be made to work, it is just a matter of how thick it would need to be to match the rigidity of the existing 1/16" metal plates. And then determine what weight savings that thickness of fiberglass would give. Taking that thought experiment further... What do folks think about mounting the cells on two 1/2" thick 7"x7" Styrofoam sheets? With the thought of getting rigidity from thickness of the material rather than its strength. Dense, closed cell polystyrene is 1.6 lb/cu. ft. Each sheet would only be 0.3oz. Each solar cell is small (about 2"x3") so some flex can be tolerated between cells on the 7"x7" panel and if the cells are held to the sheet by a drop of flexible silicon at their center, then they would be able to withstand much more flex without breaking, compared to mounting them flat to the sheet with glue or tape. That said, it is hard to compete against the durability and waterproofness of the PowerFilm panels Jay is using.I'm just thinking out loud how one might build a smaller, lightweight solar panel to hook Jay's cool board to.
Before I began ripping the Strong Volt panel apart to lighten it, I did a head to head test against the 5W PowerFilm panel to make sure it was going to be worth my trouble. The results were surprising. I sat the panels side by side on the ground charging my Smartphone for one hour each. Side by side it is really apparent how small the Strong Volt panels are. The PowerFilm has 162 sq.in. of collector area. The Strong Volt has 52 sq.in of collector area. In the same amount of sunlight in the same amount of time the Strong Volt put in just a little over double the amount of energy as the PowerFilm panel. OK. 1/3 the area, 2x the power, and 1/2 the cost of the PowerFilm But several ounces heaver - seems like a worthwhile project to try to lighten the Strong Volt Solar Panel.
Side by side picture please :)That sounds great! So curious how far you can strip it down!Got the last parts for my boards today. Hope to get two done tomorrow! Yours is one of them!
The was some initial concern that the polycrystal solar cells in the Strong Volt panel would make it more fragile and you couldn't just stuff it down in a backpack. Now that I have tried to take it apart, let me say that the Strong Volt panel is really tough. I would go so far as to say you could drive a car over this Strong Volt Solar six panel and not break the cells. In taking the panel apart I discovered that it is made by placing a piece of clear tape over a 0.039" thick metal plate so the cells do not short themselves by touching the plate. The 1.5"x1.5" solar cells are laid out on top of this tape in a 3 by 4 pattern. Then clear silicon is poured over the cells and metal plate, encasing the cells in a solid block of clear plastic with a metal back. There are no air gaps and the silicon flows under as well as above the cells, gluing them to the metal plate and forming protective clear window above the cells. Being soft I find the window easily gets little scratches and scuffs on it.Starting point: I put the 6W panel on my scale and it weighed 12.3 oz.I then proceeded to cut away all the extraneous fabric, velcro, and grommets just as Jay had done to lighten the 5W Powerfilm panel. I put the stripped down version of the Strong Volt back on the scale and it was 9.3 oz. I felt 9.3 oz was still too heavy for my taste so I then began the process of trying to remove the metal plates and that's when I discovered that the plastic was tightly adhered to the metal under the cells. I am slowly trying to pull the two apart without damaging the solar cells. Any suggestions from anyone?
Just wanted to update on my progress. I got the last parts for the boards this week, and despite the power outage from the storm I was able to finish all of the boards!Unfortunately, I was short two of the SPDT switches, so until they come in, I have 2 of the 6 boards jumpered to 0.5A mode for test purposes. I'll use one for my trip since I my panel won't support the 1A mode anyway.My case came in from the 3D printer too. Red ABS plastic from PartSnap.com. The resolution wasn't as good as I wanted, so the lettering didn't come up great. I'm going to have to try again with a different material because I know it can look much better, but his will be more than functional for the Grand Canyon next week! Everything lines up and it's super sturdy, and I have a great little 3.8oz solar panel ready to go! And I'm able to check the 10 day forecast for the Canyon and clear sunny skies are predicted for all of next week on both rims!Everyone I've shown this too has been really excited about this, so I'll likely try to set up a website to offer it to like minded backpackers. Thanks to all who helped with great ideas and support! Backpackinglight is AWESOME! For those who have asked for a board, I'll get them sent out tomorrow! They've all been tested. Please let me know your feedback too, I'll be eager to hear how they treat you and what panels and cases you pair them with!
> Side by side picture please :)I got sidetracked for a few days by this pesky thing called a job.Here are the side by side pictures of the 5W Powerfilm panel verses the 6W Strong Volt panel. My earlier post gave more details of measured output and actual cell area.Here they are folded upHere they are unfoldedI may get some time this weekend to continue to see how light I can get the Solar 6 panels
"I am slowly trying to pull the two apart without damaging the solar cells. Any suggestions from anyone??"You can try warming the cells/metal. I think this would have an overall effect on the glue. Be carefull though.
Here is an update on lightening a 6W Strong Volt Panel.Marco's suggestion turns out to be a good one. The Solar 6 is made of two panels. Each panel has a metal plate that has a 1/16 think clear plastic poured around the solar cells and adhering to the metal plate. The metal plate weighs 2.4 oz. The plastic with cells embedded weighs 1.9 oz. The first panel I tried a process of clamping the plastic face down on a flat surface and using thin shims to slowly pry the metal plate off the back of the plastic block.The theory was to avoid flexing the plastic and cracking the solar cells. The process ALMOST worked. Two of the twelve solar cells broke. Studying what went wrong. In a couple spots the plastic that flowed under the cell stayed stuck to the metal rather than staying with the plastic block. when it pulled away from the back of the cell the cell was cracked. I then tried Marco's suggestion on the second panel. I heated the back of the metal plate with a propane torch (slowly, carefully) testing if the plastic would release from the hot plate. Trying a little hotter each time. It released on my third try.Hopefully this information will be helpful to other MYOG'ers
I went out to get the mail today and had a pleasant surprise waiting for me. It was a box from the Wizard of Oz and inside was his neat little (and I emphasize little)circuit board. Very clean and detailed work. Now I just need to wire it up to the solar panels and get it in action. Thanks for the quick delivery.
Like Rich my board from Jay came yesterday. I got so excited I started trying to build my own 4 oz USB charger from a 5W PowerFilm panel. I bought my PowerFilm several years ago and found my panel was 1.5 oz heavier than Jay's starting weight. So it looks like I'm going to end up with a 4.9 oz charger in the end.Here the steps I took. 1. Test the panel and be sure it works before you start cutting it apart I also weighed my untouched PowerFilm panel and it was 6.9 oz2. I used a dremel tool to remove the rivets holding the heavy plug and I removed the velcro (I found the velcro was both glued and sewn on) I put the panel back on the scale and it was 5.6 oz3. I carefully slit the top flap to see where the wires ran, pulled them out from under their tape, and out of harms way before I prepared to cut off the top flap and grommets. I drew a line with a ruler and chalk at the bottom hole.4. I cut off the top flap and put the panel back on the scale -- 4.8 oz. Given I hadn't removed the bottom grommets, This is almost exactly 1.0 oz more than Jay's panel was at this same point.5. I then set my new charging board about where I plan to install it and my scale reads 5.0 oz with the bottom grommets still on the panel.My next step is to loosely wire the board in and repeat my power test head-to-head with a Solar 6 panel only this time using Jay's 90% efficient charger board. It is going to rain here the next two days. So I have to wait for the sun to come back out.Right now I'm thinking of installing the board inside the panel (between the two layers of canvas) and build a little clear window to see the test button and light. Do folks think this will work OK?
One more important tip for those following in Jay's wake and lightening the PowerFilm.Those tiny copper wires coming out of the panel look bare, but are actually well insulated. The sun came out today and I hooked Jay's board to my lightened PowerFilm to run some power tests and.... no green light. I hooked a volt meter across the two copper wires and got zero volts. Jay's board was fine -- no power was being fed into it. What I discovered (and maybe should have guessed sooner) was that you have to scrape the copper colored insulation off the wires where you hook them to the board.Just a heads up so the next person doesn't do the same stupid thing I did.By the time I had the green light and was ready to test head-to-head against a Solar 6,the sun was going down and so weak I was getting the 15 second oscillation built into Jay's board. Will try again tomorrow to do a comparison test between the PowerFilm and Strong Volt panels.
> Will try again tomorrow to do a comparison test between the PowerFilm and Strong Volt panels.Jay, do you have any ideas what might be causing the board to oscillate on and off?My 5W PowerFilm panel is feeding the board 17.3V instead of the designed for 12V. Could that cause any problem?Here are the details from my test. Done in bright noontime sun.The load is my Motorola Razr Maxx phone with battery about half full. Lithium batteries have a pretty flat charging curve in the middle of their range so I wanted to run my tests in this range and not have to account for non-linear effects that are sometimes seen below 20% or above 90%.Here are the two panels folded up showing the respective charging board sitting on each.Here they are unfolded side-by-side in full sun to start the test.First test. My 5 oz PowerFilm: Board switch set to 0.5A. Test button shows green.Phone plugged in at 12:00 noon with battery power level at 51% Here is what was observed: Phone screen came on showing "charging" Charging symbol went out after 1 second. Then 9 seconds later the charging symbol came back on for 1 second. This cycle repeated for 5 minutes.After 5 minutes I decided to try the 1.0A switch setting to see if this stopped or at least changed the oscillation being observed. I unplugged the phone, flipped the switch to 1.0A, pressed the test button and got a green light, then re-plugged in the phone. The charge symbol continued to come on for 1 second, then go out for between 9-10 seconds, then come back on for 1 second. The frequency did not change for 5 minutes.Phone unplugged at 12:10 with battery power at 48% (drain most likely caused by the screen being held on the whole time and battery charge circuits being flipped on and off in the phone.Second test. Strong Volt Solar 6 panel Phone plugged in at 12:12pm with batter level 48% Screen came on showing charging, after 30 seconds screen time out blanked screen. I turned on the screen every few minutes to check that charge symbol was still on steadily. After 10 minutes I unplugged the phone.Phone unplugged at 12:22pm with battery level 52%Third test. My 5oz PowerFilm panel Leaving setting at 0.5A for 10 minutes.Phone plugged in at 12:26pm with battery level at 52%Same 1 sec charge, 9 second pause, 1 sec charge cycle observed for 10 minutesPhone unplugged at 12:36 with battery level at 50%So my question to Jay and the forum. Any idea what might be causing the cycling?Any suggestions on what I might be able to do about it?
What is the voltage to the phone during the 1 second and 9 second periods?What is the allowed voltage to the phone?
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subset: commoncrawl


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How to unlock Alcatel OT 209 by code ?
Unlocking Alcatel OT 209 by code is very easy, it is also safest and non-invasive method of unlocking your phone. To get code for unlock Alcatel OT 209 You need to provide IMEI number of Your Alcatel. Type on keyboard *#06# or remove battery from Your Alcatel OT 209 to check IMEI number. IMEI is written on the information label as shown in this picture.
Unlocking Alcatel is easy, fast, and 100% safe.
To unlock Alcatel the IMEI number is required, we need to get also ID provider.
ID Provider is shown on a sticker under the battery.


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I have found that for us to be self-sufficient we must be able to store vegetables and fruit in a cold storage or root cellar. The root cellar provides a safe, stable year-round storage facility for many different types of vegetables that we grow ourselves or would normally find at a farmers market in the fall. If you do not have a garden, then take advantage of the farmers markets and the inexpensive abundance available at harvest time.
We have a huge garden with many different vegetables that can be kept for winter eating. Last year, my husband built a root cellar. He got the plans from a book called Root Cellaring, Natural Cold storage of Fruits and Vegetables, by Mike and Nancy Bubel. This book is amazing, and we found it most helpful. It is available on my website www.peggylayton.com.
I stock up on all kinds of winter squash to store in my root cellar. We store food that we grow on our property such as potatoes, pumpkins, carrots, onions, apples and squash. I also store everything to make my homemade salsa such as tomatoes, bell peppers, jalapeno peppers and, of course, onions. We live in the mountains at about 5,500 feet. When it freezes in the fall, I always have tons of green tomatoes still on my vines. So I pick them green and place them in shallow boxes with newspaper on the bottom so if they do start to rot, the newspaper absorbs the moisture. I continually sort the tomatoes into rotten ones that might have gotten a little bit frozen and ripe red ones. As the green tomatoes ripen, I make canned salsa. My peppers stay fresh as well in the root cellar, because it stays cool just like a refrigerator. By Christmas time, all my tomatoes have ripened, and I have canned several large batches of salsa. It saves us a lot of money, and we don't go to the grocery store as much in the winter.
I like the fact that I am not at the mercy of the produce that is shipped to us from Mexico and other places. I know that my food has been organically grown without pesticides or any chemical fertilizers. I believe that my family is healthier because we eat this way.
Building a Root Cellar
What kind of root cellar would be best for your family and property? There are several different types of root cellars. The size really doesn't matter either. The location, depth of the cellar and its size totally depend upon your space and your needs. The underground cellar lends itself easily to the dirt and rocks that surround it.
When deciding on the size or type of root cellar, consider how much produce you want to store. Is it for your use only, or do you intend to share with other family members and friends? If times get tough, food will be more precious than gold. Since you can't eat gold, you might consider selling or bartering some of your food.
A simple 5-by-8 cellar provides plenty of room for one person or two. An 8-by-8 cellar offers enough room for the average extended family, and a 10-by-10 cellar offers more than enough room for multiple families. Our root cellar is 6 feet by 12 feet.
The Pioneers Built Root Cellars
In the olden days, the pioneers had root cellars on every piece of property that was homesteaded. They were usually dug either into a hillside or as a deep pit, like an underground room. The pioneers either formed walls by stacking rocks and cementing them with natural clay that hardens as it dries or using just the dirt and sand to insulate them. A ceiling was put on top using cedar posts very close together and sealed with burlap, plastic or waterproof fabric, then covered with dirt on top. The cellars had a door or a hole on top with a ladder to get into the pit. The hole was covered with a large piece of wood to keep the snow out. This type of cellar keeps a constant cold temperature year-round. The pioneers were very innovative. They placed a large, flat slab of rock on other rocks that served as legs, which provided a table for the milk from the cow, eggs from the chickens and anything else that needed to stay cold like a refrigerator. The rock would get cold and stay cold year-round. The root cellars were always vented, so they had circulation to keep them dry inside and bring cool air into the cellar.
The ideal temperature in a root cellar is about 40 to 45 degrees Fahrenheit. Our root cellar heats up to about 50 degrees in the summer. That is when most fresh produce has rotted or been thrown out to the chickens. As it cools down, it will keep produce very nicely.
In The Basement, Under The Porch, Surrounded By Cement
If you are building a new home, you can plan for a cold storage or cellar that is attached to your home or adjoining a basement. If you do not have a basement, you can take an outbuilding and insulate it really well to use as a cold storage. Some homes have a wine cellar. This type of room is ideal for keeping fresh produce because it is underground and stays cool. Just remember to vent it so you have air circulation. The photo below is a cement room under a porch that has a dirt floor in part of the room for a potato pit.
In The Ground, With A Food Storage Building On Top
This is the type of root cellar we built, and we really like it. The only drawback is that it cost a lot more money than we expected: about $6,000. The photo below is of our root cellar with a stairway that goes down to the cellar and a food storage room on top of the cellar.
It attaches to the other shed that we keep all our camping and evacuation equipment in. It looks fairly normal, and no one would know it was a root cellar if we didn't tell them. My husband decided to use cinder block for the walls. He backfilled behind the walls with sand to insulate the room even more. The ceiling is made of cement with a lot of rebar. It has worked out well and keeps everything cool and dry. The next project is to build shelves for the crates of potatoes, apples, carrots, beets, etc., to sit on. The shelves must be made of pretreated lumber so the wood doesn't get moist, rot and fall apart.
Built Into The Side Of A Hill
A dugout is the cheapest type of root cellar to build; however, extra care must be taken to make sure it is well insulated. Your cellar is better protected during the winter months because the earth top and sides are great insulators. The snow in the winter is also a great insulator. The floor of the dugout should be graded on a slight downward slope, so rain or snowmelt will drain away if it seeps into the cellar. The floor of the dugout should have at least 4 inches of sand or rock to help with drainage and allow any water that might get into the cellar to seep into the sand and keep the cellar dry. The dirt that surrounds the cellar keeps the produce cool year-round.
Using leaves or grass clipping on top of root vegetables
I remember my grandparents telling stories about the Great Depression. They would take all the leaves and grass clippings from the yard and cover the carrots, beets and turnips with the mulch. When they wanted to harvest the root vegetables, they would just lift the leaves with a shovel and dig the carrots, beets and turnips. The root vegetables were just fine with a pile of leaves on top of them for insulation.
If you have access to bags of leaves or bags of mulch, put them directly over the carrots, beets and turnips. When you want to dig them up, just brush the snow away, lift the bag of mulch off the vegetables and dig. Put the bags back over the root vegetables and keep them there until you want to dig again. This makes it easier, because all you have to do is lift the bags. It keeps the ground insulated enough that it will not freeze the vegetables.
You can dig a big pit to keep potatoes or apples in. Line the pit with a tarp or heavy duty plastic. Lay the apples in the pit, being careful not to smash them. Cover the apples with another tarp, and pile all your fall leaves on top of the tarp for insulation. When you want apples, just lift the tarp and leaves and grab what you need. Cover it back up with the leaves for protection.
Another idea for a cold storage is an old refrigerator or freezer buried into the ground with the back of the refrigerator toward the bottom of the hole so the lid will lift up. This will insulate the crops enough to keep them from freezing in the winter.
I have seen people bury large metal garbage cans with lids on them in the ground. They put sand in the bottom of the cans. Carrots, beets and turnips keep well in sand. You can also pull up cabbage by the roots and stand them up in the sand with their roots down.
Building Materials: Wood
Always use pressure-treated lumber when building shelves, or the wood will eventually rot and fall apart. If you are going to go to all the work of building shelves, it is wise to spend the money needed to get the better wood.
The food storage room that we built on top of our root cellar is made of wood. Its well-insulated walls measure 2 inches by 6 inches. The floor, which is also a ceiling for the room below, is made of cement. It has a slanted roof that extends past the building so the snow and rain won't seep into the walls. It has about 4 inches of gravel so the water will drain away from the building.
Building Materials: Dirt, Gravel, Sand Or Cement
Our root cellar has a dirt floor mixed with sand and gravel. It absorbs humidity and keeps potatoes from rotting. Just lay the potatoes in a dirt pit, and they will be fine. Potatoes love the dirt. I sort through my potatoes periodically and discard any that are rotting.
The walls of our root cellar are made of cinder block, which is similar to cement. The ceiling is made of cement with rebar in it. Cinder block, cement, stacked-rock or dirt walls all work well for the cellar. What you're trying to achieve is a well-insulated room.
Tomatoes, peppers, onions, squash and apples need a dryer environment. Carrots, potatoes, beets, cabbage and turnips need a more humid environment. You might need two rooms that have different humidity levels. The room on top of our root cellar is well insulated and has a cement floor. It's just right for onions, squash and apples. Keep apples and onions away from each other or on opposite sides of the room. Otherwise, they will spoil.
Tending Your Root Cellar
Root cellars need vents to keep airflow going through the cellar. It helps keep the temperature constant and release any gasses that come from the food as it ripens. This allows fresh air to circulate throughout the cellar to keep the food fresh, dry and cool.
We are in process of building shelves along the sides of our cellar room where we will put crates full of fruits and vegetables. The crates we will use have slats on all sides and the bottom. That allows the air to circulate around the vegetables and fruit. Keeping the produce dry and cool will make it last longer. We plan to use stackable crates that are made to last, with screws to hold the sides together. The crates come in a kit with all four sides prebuilt. All you have to do is screw them together. To order the kits go to www.peggylayton.com.
We have a thermometer with a humidity gauge in our root cellar. We check it frequently each month throughout the year and it only fluctuates for 40 to 45 degrees Fahrenheit from summer to winter. That is the perfect temperature.
We have lights in our cellar. We leave the lights on during the coldest months of the winter to warm up the room just a bit during freezing weather. The dirt on the sides and top of the cellar keep the room insulated and protect it from freezing, too.
I like to check the produce every few days as I use the food in the cellar. If I see signs of spoilage or mold, I get rid of the food immediately. We have chickens, and they love the discarded food. We learned the hard way about mold on our winter harvest. We covered our squash with a wool blanket so it would not freeze, and it caused all the squash to mold. So remember: Produce must have airflow. Without it, you might lose your whole crop.
If your cellar gets too warm or too cold, you can open the vents or even stuff them with socks to cool down or warm up the room. Play around with leaving the door open at night to cool off the room, then shutting it during the day. Try to keep the temperature constant if you can regulate it.
Food Storage And Self-Sufficiency Products Available
If you are interested in any of the seven books I have written, such as Emergency Food Storage and Survival Handbook or Cookin' with Home Storage Cookbook; root cellar storage box kits; 250-gallon water storage tanks, food-storage containers, ION water treatment, solar "Sun Ovens," dehydrated food sealed in gallon-sized cans with a shelf life of 15 or more years, wheat grinders, sewage treatment, 72-hour packs or emergency medical supplies, click here.
Prepackaged food storage meals, with a 15 year shelf life
I have been storing packaged meals called eFoods. They are ideal for long-term food storage because they are packaged in Mylar® pouches that serve four people. Everything is in the pouch except water. Just add water and cook the food for 15 minutes, and it's done. The meals are delicious, and the company will let you try samples of the meals before you buy. Just pay $9.95 for shipping, and you get three meals that serve four people. I find them very delicious and easy to make. That is what you need in a crisis situation. I don't just save them for a rainy day; I make the eFoods for meals when I am in a hurry, in the mountains, camping, hiking or feeding a crowd. I have decided that premade meals are the best food storage you can buy. They are fast, easy and convenient. You don't waste food that way. This company has a program through which you can get one box of food per month. They call it "auto-shipment," and it's great! All you need is 10 minutes to set it up, and your food storage will be on auto-ship. Each month, you get a box of food delivered to your home. Go to the website, click on take the Freedom Tour, sign up for the free food and enjoy. Check it out here.
–Peggy Layton
EDITOR'S NOTE: Look for Peggy Layton on the upcoming TLC special "Livin' For The Apocalypse," which premieres on Sunday, Aug. 28 at 10 p.m. EDT.


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The Motown Winter Blast starts on Friday, Feb. 8th in Detroit
VIEW: Winter Blast event map.
Winter Blast was developed to create an innovative backdrop for Super Bowl XL and debuted in January of 2005.
This first time event attracted more than 200,000 people and featured seasonal events that celebrated all things Detroit.
The 2006 Motown Winter Blast was an even bigger hit, attracting nearly 1 million Metro-Detroiters and out-of-town guests during Super Bowl XL.
Since then the event has grown every year.


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A sign announcing a 'community center' development in Spring Valley on Tuesday, seen near the same plaza that houses Spring Valley Village Hall.
- Filed Under
The recent bribery scandal that erupted in the Village of Spring Valley centers on a proposed development of a piece of property adjacent to Spring Valley Village Hall for a "community center/catering hall." This is a far cry for from the vision behind the original purchase of the property. Village leaders intended to give Spring Valley's youth a year-round indoor recreation facility.
In the first years of former Mayor George Darden's tenure, the needs of village young people were very much on our minds. We created a gangs task force, which met with groups of teenagers put together by Spring ...


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Przejdź do: W Twoim lokalu lub W Twoim domu
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Milk: Featurette
- Air Date:
- Academy Award nominee Gus Van Sant directs Academy Award winner Sean Penn as gay-rights icon Harvey Milk. Mr. Milk (1930-1978) was an activist and politician, and the first openly gay man to be elected to public office in America; in 1977, he was voted to the city supervisors' board of San Francisco. The following year, both he and the city's mayor George Moscone were shot to death by another city supervisor, Dan White. Mr. Milk was previously the subject of the Academy Award-winning documentary feature The Times of Harvey Milk, but Milk is the first non-documentary feature to explore the man's life and career. Milk is being filmed on location in San Francisco.
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- 22 Resorts
- Consistent Snow
- Diverse destinations
- Resorts open before those of many other states
- Home to Vail, Beaver Creek, Copper Mountain
"If your willing to hike it still some great snow ..The people here are awesome! Definitely will come back when winter rolls back around. "
"Great day!! Spring conditions "
"8 runs closed, snow hard packed In mornings, softens up nicely as day progresses. Thin cover in areas but Cats are doing a good job. Still great skiing!"
"Ok conditions. Varies throughout the day. Much terrain closed. Icy at times ; mush at end of day. Still fun!"


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View Types
Radon Test Results By Town: Beginning 1987
The DOH Radon Program contracts with a radon testing laboratory to provide short-term charcoal radon test kits, radon test kit analysis and results to residents. The contract laboratory provides the radon test results to the individual home owner and the DOH Radon Program. All testing data is entered into our database. From this database, we are able to create radon prevalence maps, design special outreach activities and campaigns, and track the location in the home where the detector was placed.
The radon test results obtained from this database may not be reflective of all radon tests completed in New York State. There are approximately 30,000-40,000 radon tests completed each year in New York State that are not purchased through the NYSDOH Radon Program. These tests are completed by resident home owners, inspectors, schools, etc. across the state. A map by town is currently not available, but users can view a map by county. The county map is Radon Test Results By County: Beginning 1987 and can be accessed from the main catalog.
For more information, check out http://www.health.ny.gov/environmental/radiological/radon/radon.htm or go to the "About" tab.
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Lakota West High School students play in the Butler County schools band class. Lakota's narrow levy win this week will allow the district to maintain musical instruction classes. / The Enquirer/ Michael D. Clark
Officials at the Butler County Board of Elections report that, unofficially, there are 212 provisional ballots from the Lakota school tax levy that remain to be counted. The levy passed by 234 votes 13,497 to 13,263 or 50.4 to 49.6 percent, according to unofficial vote tallies.
Statistically, it is improbable that all 212 provisional ballots would be no votes for the levy. Even if that were to transpire, the levy would still have won by 22 votes, according to unofficial totals.
But the new provisional vote additions may turn out to be enough to narrow the margin of victory and launch an automatic recount that would be done as required by state election law.
Butler County election officials said they will count the provisional ballots Nov. 18. If a recount is not triggered at that time, then the board is scheduled to next meet Nov. 25 to certify Lakotas official vote total with the state.
In 2004 the levy margin for Lakota initiated a recount; the tax levy ended up failing by just 5 votes.⬛
LIBERTY TWP. — Lakota Schools this week finally persuaded voters of something they have refused since 2005 to do: approve a new operating levy.
It took four school tax hike campaigns since 2010 to squeeze out Tuesdays narrow winning margin, which is still unofficial just 234 votes out of 26,760 cast edged the district into the win column.
What was different this time, Lakota officials and supporters said, were a number of factors, not the least of which was slicing $21 million from the budget in the three years prior to the vote.
If the levy had been defeated, Lakota faced a projected $13 million budget shortfall.
School supporters also tried some new campaign techniques including a caravan through West Chester and Liberty townships that ended in a Saturday rally all the while doubling traditional campaign efforts like signs, handouts and door-to-door persuading.
We knocked on thousands of doors, made hundreds of phone calls, and relied on many, many volunteers to talk to friends and neighbors in the community, said Libby Willms, chairwoman for the Lakota campaign.
Officials also credited the consistent message spread in the months prior to the vote: the services that would be restored.
Lakota school parent Angela Grimm of Liberty Township said enough voters this time around realized the levy vote was about what would be coming back rather than what would be taken away.
That was the reality in front of us, she said. We were seeing things eroding.
That sense of urgency, combined with an off-election year ballot of only a handful of issues, pushed school backers to get to the polls when other residents with no direct school ties may have stayed away.
Voter turnout in Lakotas 70 precincts was strong, with 41 percent of registered voters, said Lynn Kinkaid, director of the Butler County Board of Elections.
Bob Hutsenpiller, a local business exec and a leader of the NoLakota tax campaign, also cited the sparse ballot:
That was part of Lakotas strategy, with not a lot of things for (voters) to vote on. Sorry to say, but I have heard it from many seniors already who say I should have gotten more involved.
Ron Lumpkins, a longtime resident of Liberty Township whose children graduated from Lakota decades ago, said the few local issues and races werent compelling enough to get him to vote. When you get older and your kids have graduated years ago, you arent that involved with the schools, he said.
Anti-tax sentiments were also active among some school parents.
Were already taxed to death so I wasnt for it, said Robby Smith of West Chester Township, who said he did not cast a ballot Tuesday.
Joan Powell, president and 16-year veteran of the Lakota school board, said a positive consequence of not passing a new operating levy since 2005 was that it helped raise awareness and urgency in the community.
It is a sum of all the efforts from this campaign and all the work done on previous attempts that set the stage, said Powell. The community campaign volunteers did a great job of contacting individual voters through phone calls and person-to-person canvassing. That personal contact was essential. ⬛
I watch out for the interests of families, students and residents in Butler and Warren county schools. Find me at firstname.lastname@example.com


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A visitor from Japan has graciously agreed to bring me some bourbon next week. I have asked my Japanese Santa to locate the following forbidden corn:
Four Roses Single Barrel (or the older green label SB reserve)
I.W. Harper President's Reserve
Maker's Mark Select or Limited Ed.
I believe there are a couple of other highly regarded Asian offerings : Heaven Hill Blue? Taylor & Williams 17? Am I missing other gems? How much does the HH Blue cost anyway? Will I need a loan?
Any help from our "export" experts greatly appreciated.


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The Face of Climate Change: Update, April 16
With Earth Day just six days away, The Face of Climate Change is picking up speed. Your photos make it clear that while the impacts of climate change are very real, people all around the globe are stepping up to confront this challenge.
Here are some recent highlights:
In Monterrey City, Mexico, local students go green at school. The students learn about recycling and sustainable gardening as part of their environmental education class.
The Face of Climate Change is in Bali, Indonesia. These young boys participate in the Green Safari Team, which educates children about local ecosystems, biodiversity, and conservation.
In Leawood, Kansas, students fight climate change by participating in the International Walk/Bike to School Day.
The Faces of Climate Change come from all corners of the globe. Together, we will create a powerful mosaic. For more information about The Face of Climate Change, visit www.earthday.org/2013.
On Earth Day – April 22 – many more Faces of Climate Change will come forth in South Korea. In coordination with the Ministry of Environment, Earth Day Network partner EcoMom South Korea has organized an Earth Day event in Olympic Park in Seoul to promote The Face of Climate Change. The day will feature an Eco-Style flash mob, an Earth Day Walkathon, and highlighted photo stations throughout the day for The Face of Climate Change. Organizers also aim to collect 1,000 acts of environmental service for A Billion Acts of Green® throughout the day.
Meanwhile, in Rhode Island, HooplaHa organized a beach clean-up at Misquamicut Beach in honor of Earth Day. Volunteers spent the day cleaning up garbage and debris that was scattered across the beach in the aftermath of Hurricane Sandy.
Over a billion people in nearly 200 countries will do something for Earth Day. Find out how you can get involved: http://www.earthday.org/2013/resources.html


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Former Murfreesboro Mayor Richard Reeves
- Filed Under
Two former mayors, Hollis Westbrooks and Richard Reeves, were honored recently by the naming of two city streets that connect to Joe B. Jackson Parkway, the city announced.
Joe B. Jackson was also a long-time mayor of Murfreesboro.
Both Reeves and Westbrooks streets intersect with Joe B. Jackson Parkway on either side of the Amazon Fulfillment Center. Brief ceremonies were held for each. ...


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OWENSBORO, Ky. - (4/26/13) – A Central City man is in custody at the Daviess County Detention Center on charges of Second Degree Terroristic Threatening, a class D felony.
According to Owensboro Police, David B. Oliver, 55, was arrested by the Central City Police Department on Thursday following an Owensboro Police Department investigation into reports of a bomb threat made via telephone against Menards, a retail business located at 3001 Heartland Crossing Blvd. Authorities said they were notified about the threat at 4:45 p.m. on April 23.
Dennis Beard
SurfKY News
Information provided by Michael Hathaway
Photo provided by SurfKY Graphics
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OWENSBORO, Ky. (6/10/13) – A volunteer organization that once catered specifically to the local hotel industry is rebranding itself as an opportunity to work with anyone who deals with the general public at any level.
"We want to look at the hospitality association in a completely different way," said Owensboro/Daviess County Convention and Visitors Bureau Tourism and Development Director Sean Dysinger.
One of the main goals of the association as it undergoes the transformation is to create opportunities to promote local events and programs among people living in and around Daviess County.
"No one visits the tourist attractions in their hometown," Dysinger said. "For people in their… early 40's and younger… we want to clue them In to what's available (in Daviess County).
He said the other target of the new focus of the association is the "service-related industry."
"We want to show them how hospitality can help with attracting tourists to the community. Money that comes in for tourism is the best source of new money for economic development. Money from people who come in and leave is new money, and the most powerful economic dollars that come into the community."
Dysinger said the hospitality association is something he hopes people will take advantage of to help promote Owensboro and Daviess County.
"This is a great opportunity to get involved in for two reasons," he said. "One is networking. Two, it helps people get involved with recreation and leisure activities. When you're not at work, you're having a better time (if you're involved with activities outside the home), and that can't be a bad thing. I'm a big believer that if you're having a better time when you're off, then you're going to have a better time when you're on."
Dysinger said the CVB also offers a "Tourism Awareness Program" designed to help people "see their town through the eyes of a visitor.
The by-laws are in the process of being written and adopted, but Dysinger said he expects they will "be really, really broad," in terms of how they define who can be a member.
"A lot of people that wouldn't think of themselves as working in the hospitality business actually are," he said.
To learn more about the new hospitality association, or to volunteer with the program, visit the CVB website at visitowensboro.com or call 270-926-1100.
Dennis Beard
SurfKY News
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© Copyright 2015 SurfKY News Group, Inc. All rights reserved. This material may not be published, broadcast, or rewritten without permission. SurfKY News encourages you to share this story on social media.
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While a lot of our favorite celebrities – Gwen Stefani, Victoria Beckham, and Beyoncé, just to name a few – have made the leap into the fashion world, one I didn't see coming was Cameron Diaz. But in a surprising move, she's stepped up as Artistic Director of Pour La Victoire (a Rue favorite).
Not only will Diaz be designing handbags and shoes, but as a co-owner of the label, she'll also be involved with the brand's creative, marketing, and advertising.
"I don't do endorsements really. This is completely different. Being influential in a brand and in its [advertising] campaigns interests me," Diaz told WWD.com. "I love fashion. It's a large part of my life. What I wear is looked at. It influences what other people wear because that's just the world we live in."
One thing's for sure: with Cam's A-lister friends, these new Pour La Victoire designs are about to get a lot of exposure.
Have questions about the latest fashion happenings? Tweet our Fashion Director, Jackie Nasser, at @ruelala with #askjackie.
Not a Member and like The (Style) Guide? You'll love Rue La La. Join now.
Jackie Nasser joined Rue La La as Fashion Director in November of 2012. In close collaboration with the merchandising teams, she leads content production for lookbooks, style tips, and curated Boutiques. Jackie is the former Lead Editor for InStyle's sister shopping site, StyleFind.com, which she launched. Prior to that, she served as Senior Fashion Editor at Lucky and at ELLEgirl, ELLE Accessories, and ELLE.com.


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Latest in Ministry News
Twitter Highlights (1/1/12)
from Nathan W. Bingham Jan 01, 2012 Category: Ministry News
There's Still Time to Help Ligonier Sustain Its Momentum into 2012
from R.C. Sproul Dec 30, 2011 Category: Ministry NewsBecause I know you care about the ministry of Ligonier and understand the great need for the forthright proclamation of God's Word, I want to let you know that you have one final opportunity to help us meet our year-end need. Our ministry outreach is growing at an unprecedented rate, but we need your help to finish 2011 in a strong position. Sending your gift by Saturday will help us sustain our momentum into 2012 and close our budget shortfall. Keep Reading
Twitter Highlights (12/25/11)
from Nathan W. Bingham Dec 25, 2011 Category: Ministry News
Merry Christmas 2011
from R.C. Sproul Dec 25, 2011 Category: Ministry NewsWishing you and your family a wonderful advent season. Keep Reading
Denise Sproul Memorial Message
from R.C. Sproul Dec 21, 2011 Category: Ministry NewsThis morning a memorial service was held for Denise Sproul at Saint Andrew's Chapel in Sanford, Florida. Her father-in-law, Dr. R.C. Sproul, gave a meditation from Philippians 1:19-26. Keep Reading
Gift Certificates - In Time For Christmas
from Nathan W. Bingham Dec 21, 2011 Category: Ministry NewsIn time for Christmas, we are pleased to announce the availability of Ligonier Gift Certificates. Keep Reading
Twitter Highlights (12/18/11)
from Nathan W. Bingham Dec 18, 2011 Category: Ministry News
Denise Sproul is at home with the Lord
from R.C. Sproul Jr. Dec 18, 2011 Category: Ministry NewsDenise, enjoying the blessed vision of our God and Father, is at home with the Lord. Cancer no longer afflicts her, and every tear has been dried away. The Queen of Orlando casts her crown at her Savior's feet, and together, they dance. Keep Reading
Help Sustain Ligonier's Momentum into 2012
from R.C. Sproul Dec 15, 2011 Category: Ministry NewsBy God's grace, Ligonier Ministries has proclaimed the glorious truth of God's sovereignty since 1971, and we need your help before December 31, 2011, to continue this work at full strength in 2012. Keep Reading
The Lure of Rome
from Nathan W. Bingham Dec 14, 2011 Category: Ministry NewsLast month, Westminster Seminary California's Office Hours podcast spoke with Ligonier Teaching Fellow, Dr. Robert Godfrey, about why evangelicals and other Protestants become Roman Catholic and how we should respond. Keep Reading


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Bloom-Carroll senior Tyler Sorg applies pressure to Johnstown's Will Orr during the Bulldogs' Division II district semifinal game at Olentangy.
- Filed Under
Not every player relishes the role of defense being their main focus.
Bloom-Carroll senior Tyler Sorg not only accepts the role of being the Bulldogs' defensive stopper, but he thrives in it.
"To be honest, I really don't mind being the defensive player," Sorg said. "I could care less if I score two points or 12 points. I'm just doing my role to help the team, and try to get us every win we can. I try to be the toughest guy out on the court." ...


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Green Festival Sponsors
Common Ground
Common Ground is the San Francisco Bay Area's magazine for Conscious Community, since 1974. We've been pioneering the $280 billion LOHAS (Lifestyles of Health & Sustainabilty) for decades.
As a proud media sponsor of Green Festival since its inception, we are equally proud of hosting the events' notorious after parties.
Visit our version of Bay Pride, at our booth, our party, and our website.


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Jerry maguire
Photo Gallery
Jerry maguire
Jerry Maguire showed him the money, and the Academy of Motion Picture Arts and Sciences showed him the Oscar. Cuba Gooding Jr. took home a statuette for his performance as a professional football player in JERRY MAGUIRE.
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on Oscar's media platforms. Learn more.


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- Filed Under
One T-shirt design has a monster-like creature with pointed teeth and elk antlers, writing in a journal while traveling by canoe. Another shows a gun-slinging character with four arms having a heckuva good time.
But there's more to these drawings than meets the eye. Or both eyes. Or - with some of these cartoon characters - three eyes.
Local artist Chris Mostyn researched Springfield's past and created designs to not only grab attention, but also tell a story. ...


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The Fiscal 2014 budget awaits shpping from the Government Printing Office. The 2015 sequel is coming soon. (Thomas Brown / Gannett Government Media Corp)
The Obama administration will release its fiscal 2015 budget request on March 4, about a month past its legally required due date, the Office of Management and Budget announced Thursday.
In a statement, OMB spokesman Steve Posner attributed the delay to Congresss belated wrap-up of fiscal 2014 appropriations legislation, completed only last week, saying that the administration can now finalize next years budget. We are moving to complete the budget as quickly as possible to help Congress return to regular order in the annual budget process, Posner said.
By law, the White House is supposed to deliver its requested budget for the coming fiscal year by the first Monday in February, which this year falls on Feb. 3.


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TAPP (Tumaini Aids Prevention Program)
TAPP (Tumaini Aids Prevention Program) USA is an international support branch to TAPP Uganda through selling hand-crafted TAPP products, supporting economic empowerment, and creating space for relationships to transform through stories and cross-cultural friendship. Anderson University Falls School of Business hosts the business as a way of creating a market for products made in Uganda in the United States. The funds assist in providing for the financial needs of families in Africa.
TAPP USA supports women in Uganda who create beads from recycled magazines despite the gravity of HIV/AIDS in their lives. TAPP USA advocates for a more just world from the bottom up, offering a sound education in business as mission while exploring intersections of faith and social justice, and learning how to be sustainable along the way. There are many opportunities for students to become involved with this great program.


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22nd on Main Restaurant and Grill is a vibey restaurant and grill situated in the Palmgate Shopping Centre. Enjoy some of the finest steaks, perfectly prepared to your taste, in a vibrant setting. The restaurant has various other dishes on the menu and caters for all tastes. A great wine list is available.
A hidden gem in Big Bay, Alexia's restaurant is a Greek influenced Mediterranean restaurant that offers a variety of deliciously authentic meals. With views across Table Bay towards Table Mountain and the Cape Town, Alexia's is the perfect place to sit back, sip on a cool glass of vino and take in the amazing views of the Mother City while delighting in delicious food.
Long tables scattered throughout set off interesting varieties of paintings with a designated children's area, thoughtfully designed to incorporate busy little minds for much needed relaxation for parents.
Boasting a three level story, multi coloured climbing frame, a games room and designated play area with seating for child minders, Bambanani keeps little minds busy and well fed with delightful kiddies favourites.
The menu excites the traditional favourites such as macaroni and cheese and fish fingers and mash to mention a few.
Adults indulge and extensive menu boasting Mediterranean cuisine and tasty tapas such as beef Carpaccio with celery, parmigiano shavings and a lemon dressing or grilled aubergines marinated in olive oil, garlic and parsley. For seafood delights try the prawns with chilli, coriander and lime butter.
More substantial meals are on offer such as beef or veggie burgers with red onions and frites or a salad. Fillet steak, pork ribs and grilled whole baby chicken with peri-peri sauce.
Nestled in the heart of Newlands Village, Barristers Grill Café is the place to be if you enjoy a good local spot and consistently good dishes.
Dine indoors, alfresco or within the bustling garden atmosphere on a menu brimming with meats, fish or chicken dishes served by attentive waitrons.
Try their fabulous salads with cheese, calamari or beef accents, gorgeous Thai chicken and prawn curry, and grilled sole with lemon and ginger butter.
The meat comes perfectly prepared with favourites being the lamb rump dressed in a delectable Madeira sauce.
Barristers cater for all tastes and palates in a bustling atmosphere in the heart of Newlands.
Chalkboards wet the appetite with spreads of lamb shank, oxtail and venison, succulently prepared and garnished with all the trimmings and sauces. Retro specialities such as pepper steak, sole meuniere and malva pudding serve up delightful alternatives to the traditional ambience of steakhouses.
Brad's Grill provides a bustling atmosphere with a casual attitude ideal for hearty diners and provides a good selection of Cape wines ideal for complimenting flavourful grills.
Meat meat and meat is what Butcher Block is all about. Only triple A cut beef is served and perfectly prepared to diners tastes. Fish, chicken and vegetarian options are also offered. Starters like the three-sauce calamari and the potato skins with bacon, peppers, cheddar, mushrooms and onions are indulgences that are must-tries.
Café Neo inspires a social atmosphere and aims to have friends and family feel welcome and relaxed. With an emphasis on service, you will have everything you need with a smile. The menu offers breakfast, lunch and supper with a Mediterranean influence. There is an option for everyone with breakfasts, burgers, pizzas, sandwiches, seafood, grills and vegetarian fare.
Trading times:
Monday from 8:30 to 22:00;
Tuesday to Saturday from 8:30 to 22:00;
Sundays from 8:30 to 17:30.
A great menu that offers unpretentious, hearty cuisine with a glamorous edge serves customers at Chaplin's Grill. The restaurant is a great, bustling venue for any social occasion and together with a great wine list, the cuisine includes old favourites like pork belly rib and steaks, roasted rack of lamb, and even more exotic dishes like prawn curry. Enjoy your dinner under the watchful gaze of Mr. Chaplin himself, adorning the walls and providing an old school, classic feel.
Die Sitrus is a coffee shop, a deli and a grill all under the same roof. The coffee shop is open 7 days a week offering breakfast, lunch; take away meals, sandwiches, homemade cakes, tarts and a Sunday lunch roast. The deli is stocked with Cederberg products made in-house or by the community as well as other gourmet products.
Die Sitrus grill is open 5 nights a week for dinner. The beef is aged to perfection, trimmed to their specifications, and melt-in-the-mouth tender. Just when you think it can't get any better, the homemade dessert selection will leave you with a difficult decision!
This Italian grill house prides itself in its use of fresh ingredients, quality grade meat cuts, and mouthwatering seafood. Located inside a boutique hotel, Fiamma Grill offers an exclusive dining experience. Family run and dedicated to its guests, it's perfect for romantic dinners, large families and business functions.
Fillet Signature Cut is a unique and trendy restaurant that offers a vibey atmosphere, stylish and elegant surroundings and food that is sure to satisfy even the most discerning diner. A fillet menu, a tapas menu, and a special cocktail menu contains imaginative, tasty creations to devour or share. This dining experience delivers in taste, setting and atmophere.
Fogo De Chao is a unique palate experience with blended dishes influenced from the Latin and Oriental communities. The two menus at Fogo consist of all-you-can eat dishes. The décor reflects the Latino culture and the darkened lighting sets an intimate mood with bright colours splashed in between. There is the occasional live entertainment and bookings are essential.
Great quality hearty food in a bustling and laid-back setting is what Founders is all about. Good, traditional home-style meals make their way out the kitchen...fast. The steaks are amazing and perfectly prepared and a special mention has to be given to the traditional delicacy, the Oxtail. Homemade pies, fall-off-the-bone lamb and amazing seafood varieties are also on the menu. Pair your meal with an ice cold beer or a glass of your favourite wine.
Noted as one of Port Alfred's most frequented restaurants lingering with the hearty aroma of wood-fired pizzas and relaxing ambiance.
Alongside pizzas indulge in succulent ribs, sizzling steaks, chicken, plump seafood and delicious pasta.
Exuding a unique character and well priced food, Guido's Restaurant invites warm family dining and hearty cuisine flanked by East Beach and Kowie River.
Headlines specialises in ostrich cuisine – any kind of dish you can think have made with ostrich, you will find on the menu. This upmarket establishment offers an array of delicious dishes prepared to perfection. Guests can choose from crocodile, venison, seafood, chicken, vegetarian fare, charcoal grills, pizza, pasta and of course, a kiddies menu.
Trading hours:
Breakfast and Lunch: Monday to Saturday - 08h30 to 15h00
Dinner: Monday to Saturday: - 17h45 to 23h00.
Sunday Lunch: 11h30 to 15h00.


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Owners Matthew Camerino, left, and Toni Vulaj at Chophouse in Mahopac. / Margaret Rizzuto/For The Journal News
If you go
The Chophouse Grille, 957 Route 6, Mahopac, 845-628-8300, www.thechophouse
Hours: 3 to 11 p.m. Tuesday-Saturday and noon to 9 p.m. Sunday.
Its been only a few months since The Chophouse Grille opened in Mahopac, but locals are now realizing whats been missing on the dining scene a serious steakhouse with just a touch of Italian flavors. Owners Toni Vulaj and Matthew Camerino met working at Augies Prime Cut in Mohegan Lake, and chef Fabio Ramasurpe honed his grilling skills at both Augies and Ruths Chris Steakhouse. This team obviously knows a thing or two about steak.
The signature dish is a 42-ounce dry aged Porterhouse Steak for Two, but the menu is balanced quite nicely to satisfy all tastes. The Shrimp Cocktail appetizer comes with three humongous jumbo shrimp. The Spaghettini Carbonara is done the right way going back to traditional ingredients of Parmesan cheese, butter and egg yolks, which create the creamy sauce. The focal point is on fresh ingredients, and the owners make daily trips to the Hunts Point market.
The large bar area is bathed in a bold backdrop of red and black. With enticing daily specials like half-priced menu appetizers, two-for-one glasses of wine and beer, and discounted cocktails, the bar is already well on its way to becoming a popular happy hour spot. Bar manager David Gallo says the Watermelon Mojito and Cucumber Martini are signature cocktails.
The separate dining room continues the same clean look, with rich dark-wood French doors and white linens on the tables. Its a good bet youll see Vulaj and Camerino taking an order, filleting a whole branzino tableside, or coming around with a tempting dessert tray. Apple strudel anyone?
With Hudson Valley Restaurant Week upon us, The Chophouse Grille is eager to showcase the menu, which has choices such as Tuna Tartare, Filet Mignon, and Chicken Martini. One suggestion: make your reservations soon!


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Josey James of New Concord shows her crossbred heifer during the junior fair beef breading show at the 2012 Muskingum County Fair.
- Filed Under
It's fair season in Ohio.
4-H club members are prepping their animals for show and frantically finishing their project books. Vendors are stocking up on all of the gut-busting, deep-fried fair foods (yes, even those deep-fried Twinkies) people love. And fans are trying to figure out a way to snag front-row seats at the big show.
But despite similar threads sewn into each county fair, it is their vendors and particular oddities that make local fairs worth a visit. ...


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Former Pistons center John Salley
- Filed Under
You can add John Salley to the list of those speaking publicly in support of NBA center Jason Collins.
Collins became the first American athlete from a team sport to acknowledge his homosexuality when he announced it via an exclusive first-person account that appeared at SI.com.
There was a chorus of public support and Salley said late last week: "I'm proud of Jason. Whatever makes him happy, I'm all for it. Why is this a question? Why is the sexuality of anyone an issue? ...


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UH Calendar
Search the Calendar
Sunday, November 4, 2012
2 pm - 5 pm
Sustainability Fest 2012
Come celebrate and give feedback on all the sustainability efforts happening on the University of Houston campus during this four-day event. Enjoy fun activities and engaging in UH's sustainability efforts.
Nov. 4, 2 to 5 p.m.
Join others for a work session at UH's Campus Community Garden, which is at the northeast corner of Wheeler and Cullen.
- Location: UH's Campus Community Garden, N.E. corner of Wheeler and Cullen
- Price: Free
- Sponsor: Office of Sustainability
- Contact: Billy Garner, 832-842-9141, email@example.com.


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September 1, 2010
Meet the correspondent: Norberto Dorantes > Buenos Aires
"For years, I wanted to devote full time to the graphic arts, but I did not dare. So I chose architecture as a profession, since it was so close to one of my deepest passions: drawing.
I discovered as a child — in Mexico where I was born — while copying all possible images from books, magazines, pictures, people and even TV, that a few simple lines or spots may communicate many aspects of daily life and my own being. At the National University of Mexico I was inspired to draw en plein air especially architecture and urban spaces. I clearly remember those hours walking and exploring sites that caught my attention intensely. Hours drawing in pencil and watercolor painting.
I currently teach architectural design, perspective, sketches and watercolors. The most rewarding thing for me is to have the opportunity to convey to others an enthusiasm for hand drawing and sketching outdoors. I can see progress in their own expression, which fills me with pride. And it is a personal way to continue learning and experimenting all the time.
I have collected artwork in each city where I lived, my memory on paper. I currently live in Buenos Aires, Argentina, a beautiful city that deserves to be drawn. I am very excited to be joining USK and inspired by the work of all participants. Thank you very much."
• Norberto's blog.
23 comments :
- gabi campanario said...
- September 1, 2010 at 7:49 AM
- memi said...
Welcome! Your work is beautiful. I share your love for teaching....
- September 1, 2010 at 8:21 AM
- Don McNulty said...
Love your drawing, glad you will be posting here.
- September 1, 2010 at 8:35 AM
- Isabel said...
bien venido esperenado a ver tus sketches aqui en usk
- September 1, 2010 at 8:43 AM
- SKIZO said...
Thank you for sharing
This fabulous work with us
Good creations
- September 1, 2010 at 8:55 AM
- petescully.com said...
bienvenido Norberto, look forward to seeing your work on USk!
- September 1, 2010 at 9:24 AM
- Guillaume Bonamy said...
Welcome Norberto!
I visited you blog, I like your style, specialy your watercolors.
Nice to have you in USK blog.
- September 1, 2010 at 9:38 AM
- Bajzek said...
Bem vindo Norberto!
I love your style. Very expressive drawings!
I agree with you, Buenos Aires is an amazing city to be sketched. Lots of interesting buildings like the Barolo and Otto Wulff (did you ever sketch this last one?)
- September 1, 2010 at 9:38 AM
- Suhita said...
Welcome! I looked through your blog and it's beautiful- I especially love how you use selective focus to build layered, busy urban scenes.
- September 1, 2010 at 9:50 AM
- Veronica Lawlor said...
Welcome to Urban Sketchers! I love the aliveness of your drawings and look forward to seeing many more.
- September 1, 2010 at 9:58 AM
- Luis Ruiz said...
¡Bienvenido, Norberto! Me gustan mucho la fuerza y expresividad de tus dibujos. Estoy deseando ver más...
- September 1, 2010 at 11:08 AM
- Yoo Byung Hwa said...
Welcome! Nice to meet you and your drawings.
- September 1, 2010 at 12:35 PM
- Eduardo Vicente said...
Te felicito que puedas mostrar al mundo a través de esa gran ventana que es USK, tus fantásticos dibujos.
- September 1, 2010 at 2:08 PM
- TIA said...
Welcome! Hope to see more of your posts here at USK.
- September 1, 2010 at 4:32 PM
- kumi matsukawa said...
Welcome aboard! Your works are so inspiring and I look forward to seeing more !
- September 1, 2010 at 7:23 PM
- matthew_c said...
I look forward to seeing Buenos Aires through your eyes and hand.
- September 1, 2010 at 10:29 PM
- szaza said...
Oooooh you're good!
Welcome— I look forward to your posts, and seeing a city I've longed to see.
- September 1, 2010 at 11:59 PM
- lapin said...
- September 2, 2010 at 12:41 AM
- Diego Jappert said...
Felicitaciones Norberto! Excelente noticia!!! Ojalá el mundo conozca mas de Buenos Aires a traves de tus trazos. Saludos desde el interior del pais!
- September 2, 2010 at 12:08 PM
- NORBERTO DORANTES arquitecto said...
Hello everyone! Thank you very much for your warm words. I am very happy to be part of this beautiful project. I look forward to share with you a few looks of this part of the world.
A big hug for everyone!
- September 2, 2010 at 7:39 PM
- Danielle C. McManus said...
Welcome to Urban Sketchers! I look forward to seeing your drawings!-Danielle NYC
- September 3, 2010 at 8:25 AM
- NORBERTO DORANTES arquitecto said...
Thanks Danielle...see you soon.
- September 3, 2010 at 3:33 PM
- NORBERTO DORANTES arquitecto said...
Hi Bajsek, thanks for your words...and...yes/not...I drew the Barolo buy not Otto W
This is the links if you want to see it
- September 3, 2010 at 3:37 PM


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Naval aircrewmen (mechanical) up for E-6 last cycle had an advancement chance of less than 4 percent. Here, AWF2 Fred Johnson inspects cargo pallets at Biggs Army Airfield in El Paso, Texas. (MC2 Daniel Young/Navy)
- Filed Under
Between 2005 and 2009, Navy officials converted all naval aircrewmen into five service ratings, but manning and advancement challenges have officials rethinking part of that move and have led them to set up an advisory board to consider their options.
At issue are the careers of the roughly 1,450 sailors in the naval aircrewman (mechanical) and naval aircrewman (avionics) ratings, where advancement opportunity has swung wildly over the last few cycles as officials sharply reduce the number of billets, leaving midcareer sailors stuck in the middle.
The manning crisis stems from a loss of billets both ratings will see a 60 percent billet reduction by 2020 as the fleet transitions from the P-3 Orion to the P-8A Poseidon, which requires smaller aircrews and fewer maintainers.
Rear Adm. Dave Steindl, head of Navy Personnel Command, announced the convening of a Senior Enlisted Aircrew Advisory Board, whose job it is to ensure a viable way ahead for AWF and AWV rated sailors, Steindl said in a July 1 email obtained by Navy Times.
The board contains senior enlisted representatives from the active-duty, full-time support and Reserve P-3 Orion, E-6 Mercury, C-2 Greyhound, and C-12 Huron communities, where these sailors work today. The panel held a kick-off video teleconference July 11, the Navy said in a news release the following day.
Capt. Bruce Deshotel, head enlisted community manager, will chair the board. Deshotel did not respond to requests for comment about the boards mission or process by July 18.
New plane, no billets
For AWFs, 57 percent of their billets are P-3 flight engineers, whose job has been rendered obsolete by diagnostic and avionics upgrades in the P-8A. Advancement to E-5 this spring was above average at 38 percent, but opportunities stall out at E-6, where just four of 114 eligible sailors moved up. Last fall, no AWF E-6 quotas were available.
For AWVs, 45 percent of their billets are going away in the P-8 transition, with community managers planning to cut 24 billets a year until 2019. Officials were able to boost advancement opportunity at E-5 this spring, with a 20.4 percent shot. Sailors had a 5.75 percent shot to move up to E-6 this spring, an improvement from the zero advancements in the previous cycle.
Without drastic actions, these ratings are headed for a crisis, officials made clear. Steindl said without long-term action, the career futures look grim for these sailors, a conclusion reached in an initial review.
During that review, we were focused on short-term actions to get the maximum return on aggregate promotion opportunities this exam cycle given the low opportunities from the [September 2013] exam cycle, Steindl wrote.
The job of the board, Steindl said, would be to determine the long-term AWF/AWV transition plan for all communities.
What most community leaders want is to move these sailors back into the maintenance source ratings their billets came from during the 2005-2009 move to aircrew ratings. Moving them back would allow them to compete for advancement in those ratings, though they would continue to be assigned by their Navy enlisted classification to their existing billets.
Previously engaged community leaders believe that a return/transition back to the source ratings is the way forward, Steindl wrote. The area of disconnect appears to be the timeline for that transition.■
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The Spring Grove school board got a first look at a preliminary budget that includes a $7 million deficit at Wednesday's meeting.
At this point, the $65 million budget features a 7 percent increase in expenditures for next school year. Substantial increases are in salaries and healthcare. The district is also preparing for an increase of 5 percent or more in its retirement contribution.
The district has already decided to seek exceptions to go above its 2.1 percent property tax cap and applied for three exceptions, including special expenses and retirement costs.
The preliminary budget calls for a property tax rate of 21.1139 mills with all exceptions taken. That would mark a 5.1 percent increase from the present tax rate of 20.0831 mills.
Historically, the board approves a preliminary budget with a maximum millage increase and then works to lower that number.
"You can choose a zero percent increase, but you'll put yourself behind the eight ball. Maybe not next year, but down the road. You can never recover from that loss of income," Superintendent Robert Lombardo said of approving a budget with no tax increase.
The board will likely approve a motion to make the preliminary budget available for public review at its Wednesday, Jan. 23, meeting. After that, the preliminary budget will be available for review at the district business office.
Final budget approval is set for May. The board meets the first and third Wednesday of the month at 7 p.m.


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After returning to my little hilltop in Capitan following an extended tour of different places, I'm reminded just how wonderful the climate is in Lincoln County. It made me think about the harsher climates that can grow good wine grapes. As grapes can grow in a variety of climates and elevations, which one is the most severe and specialized?
Wine grapes are grown on slopes that suffer extreme winters. Grapes can also be grown in some moderately tropical climates. When I thought about this question, I realized there is one place that sticks out rather boldly as a climate-dependent wine grape-growing area, the Finger Lakes Region of New York.
Finger Lakes area gets winters that rival some of Central Canada's bitter cold. There are portions that receive lake-effect snows that gets measured in feet. Then the summers are hot with 90-degree highs common every year. The springtime has the risks of late freezing, which, as New Mexican growers know can be devastating. Then the fickle nature of weather at harvest in the Finger Lakes can also make a difference in the wine.
The growers here have embraced and refer to the climate as lending to superb growing circumstances with Lake Ontario to the north, deep lake microclimates and well-drained slopes facing east and west. Many consider it America's best cool climate region lending to especially aromatic white wines.
The region is especially well known for producing aromatic whites such as Riesling and Gewurztraminer.
Established in October of 1982, The Finger Lakes American Viticultural Area was established in 1982. It is the largest wine-growing region in New York State with approximately 11,000 acres of grapes and just over 100 wineries. The region is oftentimes compared to that of Germany's Rhine region due to similarities in growing conditions. Cold winters, short growing seasons, and an abundance of steeply sloped vineyards leading down to deep, crystal blue lakes are just a few of the similarities of the Rhine region. And also like the Rhine, the star of the show here in the Finger Lakes is Riesling. Riesling vines make up over 30% of the grapes grown across the entire area.
The four main lakes of the Finger Lakes AVA include Canandaigua Lake, Keuka Lake, Seneca Lake and Cayuga Lake. Each lake boasts of its own unique viticultural characteristics lending to unique flavor profiles with both Seneca Lake and Cayuga Lakes recognized as officially recognized sub-region AVAs.
As I mentioned earlier, there are particular flavors that come from the Finger Lakes wines, especially the Rieslings. These Rieslings offer a balance of fruit flavors and crispness. The crisp green apple flavor with a mineral quality in the sweeter Rieslings. The drier varieties will have crisp tartness of apricot or lime. It is a sharp fruit flavor that is the peculiar Finger Lakes taste. A pronounced flavor and not like the subtle Rieslings from other parts of the world.
At a Finger Lakes presentation I attended over the holidays, one wine maker said Finger Lake Rieslings are varied due to differing terroirs along four main lakes and they had regional characteristics. It is important to discover where the fruit is grown. For example, Keuka Lake's East side expresses steely mineral quality in dry Rieslings produced there. Southeast Seneca yields more tree fruit in apricot and lime flavors. Of the 6 wineries present at the tasting, I found it hard to get past the crisp similarity and I couldn't find the regional characteristics that were explained to me.
If you like Riesling, there are some excellent values coming from New York. You can find excellent examples for less than $15 a bottle. They will make a good addition to any cellar, but don't expect to keep Finger Lake wines for trade at a later date. These are buy-and-enjoy wines and they will cellar well for a few years.
One thing that the Finger Lake Riesling wines will have is the RS level of the wine, the residual sugar level. The Finger Lake AVA places the residual sugar levels as:
So, the higher the RS number, the sweeter the wine will be.


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Sam Burr, left, Eugenie Doyle, and their son Silas Doyle-Burr, walk on their family farm named the 'Last Resort Farm' in Monkton on February 20, 2013. / MADDIE MCGARVEY/FREE PRESS
Last Resort Farm, run by Sam Burr, Eugenie Doyle, and son Silas Doyle-Burr, is located in Monkton. / MADDIE MCGARVEY/FREE PRESS
The Last Resort Farm, run by Sam Burr, Eugenie Doyle and son Silas Doyle-Burr, is located in Monkton. / MADDIE MCGARVEY/FREE PRESS
MONKTON — Standing in front of the barn at Last Resort Farm on a recent Wednesday afternoon, farmers Eugenie Doyle and Sam Burr reflected on the paths taken by their three grown children.
We always involved them in everything and we believed it was a good way to raise a family, said Doyle. We wanted them to have the skills, to know how to grow their own food. We wanted them to have a good work ethic.
I remember when Nora was little, Doyle, 60, recalled of her eldest child. She said she wanted to be a doctor and a farmer. I told her that was good, because then shed be able to afford to farm.
Nora Doyle-Burr, 28, is now a journalist in the Northeast Kingdom, but her 25-year-old twin brothers have split her childhood career dreams. Caleb is in medical school in New York City, while Silas returned home in 2011 to explore integrating an aquaponics venture into the familys certified organic vegetable, berry, egg and hay farm after he had spent several years in China as an agri-business consultant.
Silas Doyle-Burr runs pilot tests for a planned closed-loop system that will raise farmed trout in the repurposed base of an old dairy feed silo and recirculate the fish effluent to nourish edible greens and maybe strawberries and he represents a second generation of pioneering farmers.
Doyle and Burr were among those who arrived in Vermont in the late 60s and 70s with little to no farming background, fueled by dreams of back-to-the-land self-sufficiency. Along with growing vegetables, they often raised families, and some eventually built solid farming businesses that provided a livelihood, good food and leadership within Vermonts organic farming community.
During the past few decades, farmers including Doyle and Burr, Anne and Jack Lazor of Butterworks Farm, Judy and Will Stevens of Golden Russet Farm in Shoreham and Karen and Jack Manix of Walker Farm and Garden Center in East Dummerston, along with others across Vermont, have inspired and helped countless young people to try their hand at smaller-scale, community-based, sustainable farming.
But the question remains how many of their own children, who grew up intimately acquainted with the highs and lows of farming life, will follow in their parents muddy footsteps, benefiting from the lessons they have to share while carving out their own place on the farm.
'Owning your own boots'
Clara Coleman, the 36-year-old daughter of organic farming trailblazer Eliot Coleman of Maine, addressed this issue in her keynote at the 31st annual Northeast Organic Farming Association of Vermont (NOFA-VT) winter conference themed Generations of Innovation and held recently at the University of Vermont with more than 1,000 attendees.
Eliot Coleman, 74, introduced his daughter, harkening back to a time when to pursue farming without using synthetic fertilizers or pesticides was considered particularly strange. I remember back in 68, Coleman said, going into the Extension Service offices and mentioning organic gardening and farming, and all the extension agents that were sitting in there looked around to see if Id tracked manure in on the carpet. Thats how popular we were back then.
Other attitudes also have changed for the better, Coleman continued. For so many generations, farming was something that people wanted to get out of, but now farming is again celebrated for the fact that its the basis of civilization, and it is the source of human health and human satisfaction. Were talking about passing that on, and the influence of those who were crazy enough to get into organic farming years ago are the ideal people to inspire their children to become the next generation.
Following in her fathers path as an organic farmer and then developing a four-season farm consulting business, Clara Coleman said, has always meant recognizing the elephant of his accomplishment in the room. Well, actually, she clarified with a grin, more like the gigantic prize-winning 18-pound onion in the room. Hard to compete with that.
Still, she recalled the many tender moments in the potting greenhouse working together with seedlings and soil blocks at The Mountain School in Vershire, where her father ran the farm in the 1980s. Occasionally when she tired of helping, shed put her small feet in his enormous rubber boots and stumble around, she said, giggling, Look at me, Papa! Im a farmer.
Whether building on a family tradition or venturing into a new field, she said, every farmer must focus on ultimately owning their own boots.
Getting some distance
Clara Coleman first established herself as a farmer in Colorado, putting some distance between her work and her fathers shadow, before recently returning to Maine. Many young second-generation Vermont farmers including Silas Doyle-Burr also have seen value in spreading their wings.
Working in Beijing and Shanghai on projects for global giants such as Cargill and Monsanto was a completely opposite type of agriculture, an eye-opening experience, Doyle-Burr said, compared with growing up on an organic Vermont farm. Its always good to have a full perspective, he continued. It made me appreciate here more.
I came back with a vision for shifting to more efficient ways of farming with technological innovation but still a focus on the environment, Doyle-Burr added, noting that he also spent time evaluating market opportunities. Figuring out something thats sustainable both for the farm and for the environment is what this farm has always been about.
Sam Burr noted that incorporating a new venture that is complementary to an existing business can be a healthy way to integrate the second generation. There are less turf issues, he said.
His son added that he appreciates having ready access to the experience of his parents. Being a first-generation farmer can be very difficult, Doyle-Burr said. They, in turn, appreciate his young, strong back and new ideas. It kind of keeps us young, too, having to keep up, said his mother.
All in all, the older generation said, there seems to be more to consider than when they began farming. The family is working with a farm viability consultant, and they try to have weekly meetings; a yellow piece of paper on the fridge lists tasks to be accomplished by family member.
We started in a simpler place, Burr said.
Our generation pretended we didnt care about money, and now our children are taking us to task, Eugenie Doyle said, smiling.
Well, were realistic, their son added gently.
Hard work, good life
Growing up on a farm quickly dispels most fantasies of the pastoral life.
One June when I was 6 or 7, I was weeding the strawberries, and these two women were nearby picking. They were saying how it was so beautiful here, and the strawberries were so great, Doyle-Burr recalled. Then they asked me if I wanted to take over the farm someday. I remember saying unequivocally no, and thinking when youre here for just a short while its easy to see all the benefits and the beauty, but you dont necessarily see all the hard work.
Its a grind, farming, said Christine Mahoney, 33, who grew up the only child of Jack and Anne Lazor of Butterworks Farm in Westfield, where she now lives and works with her husband and two young daughters.
Its always challenging for anyone in farming to make a living. Ive never been under any illusions, Mahoney continued. But its a pretty good life. Its a good place to be, and its a really good place to have a family. And the food is just so good.
Room for both generations
The Lazors started out as homesteaders in 1973 and then began to sell something when we had to, joked Jack Lazor, 61. With the help of about a dozen employees, the farm produces yogurt and other dairy products that are distributed throughout Vermont and the Northeast, as well as some dry beans and grains.
Mahoney deals mostly with orders and customer relations, while her husband, Collin Mahoney, 39, is the herdsman. Like the Doyle-Burrs, the family has worked with a farm viability consultant on a transition strategy and tries to have weekly family meetings.
We are privileged to have an established brand and established markets, Christine Mahoney said. But, she added, finding your own spot in that can be hard.
We built this business from the ground up, Lazor said. Ive learned I have to share my vision with other people. Were not going to be here forever. Ive got confidence in Christine and Collin, and I know I have to accept what they want to do. A lot of it is letting go.
My biggest joy, Lazor added, is watching the two little granddaughters run around with no shoes, the youngest one climbing all over the cows, and knowing that your legacy is there.
'It's pretty much your life'
Many of the first generation of organic farming couples found support and strength in shared goals with their spouse, such as Judy and Will Stevens, now 52 and 57, who met in the environmental studies department at the University of Vermont and established Golden Russet Farm in Shoreham in 1984.
Their middle child, Pauline Stevens, 24, came home every summer during college to work on the 10 acres of organic plants and vegetables. In Middlebury, everyone knows us and the farm, and theyll say I saw your produce in the co-op; its so beautiful, she said.
Her older brother is happy working in agriculture and horticulture in northern California for now, and her younger sister is still in college, but Stevens feels the pull. She worked on the farm after college, but in early 2012 landed a temporary job with a Mad River Valley-based environmental nonprofit to tide her through the non-farming months. That job eventually became full-time, and she considers herself lucky, although she has not completely ruled out returning to the farm.
Ultimately, I dont know about farming, Stevens said. I know my parents worked so hard to build such an amazing business. I know its extremely rewarding in many ways, but its pretty much your life, she said. The case might be different, the young woman added, if I was in a relationship with someone who was passionate about it.
Family pride
Down in East Dummerston, Karen Manix, 62, admitted that she and her husband, Jack, 63, did not expect their two children to settle on their Walker Farm and Garden Center with its 30 acres in vegetables, 21 greenhouses and 35 employees at peak season but both eventually did.
We were surprised and grateful, she said as her infant grandson cooed in the background. Just being together and having that common goal and interest. Its everything to me.
The Manixes met in college in Boston; neither had grown up farming, but in 1973, when they came to visit Jacks grandfather on the farm that had been in the family since 1770, it just clicked, Karen Manix said. He did not encourage them, she recalled, having been obliged to take over when he was just 18 and his father died unexpectedly. He told us, When the potato bugs come, you hit them with lead arsenic, she said. That just seemed wrong to us. We were pretty much hippies at that point. We tried to seek out some groovier ways.
Both Kristin Manix, 37, and Dustin, 35, left home to work and travel before returning. Each time I went away, I just had much more of a draw when coming back, Dustin Manix said.
The challenges, he said, are also rewards: Its very hard work, but theres a lot of satisfaction in it. There are infinite things to learn. You could spend a lifetime just learning about tomatoes, let alone employee benefits.
Overall, its a great work environment, and its great to work with family and longtime employees who are like family, Dustin Manix said. Not only is there such community appreciation for what we do here, but everyone on the farm takes pride in doing that together.
Contact Melissa Pasanen at mpasanen
@aol.com, and follow her on Twitter at www.twitter.com/TasteofVermont.


text:
Houston Rockets (9-7) @ Golden State Warriors (7-7)
Start time 7:30 PM PST @ The Oracle Arena
Probable starters for the Golden State Warriors
PG - Baron Davis
SG - Monta Ellis
SF - Matt Barnes
PF - Stephen Jackson
C - Al Harrington
Probable starters for the Houston Rockets
PG - Rafer Alston
SG - Tracy McGrady
SF - Shane Battier
PF - Chuck Hayes
C - Yao Ming
Team leaders this season
PPG - B. Davis (24.4) | T. McGrady (26.6)
RPG - A. Biedrins (9.5) | Y. Ming (10.1)
APG - B. Davis (8.8) | T. McGrady (5.4)
SPG - B. Davis (2.0) | C. Hayes (1.4)
BPG - A. Biedrins (1.5) | Y. Ming (2.1)
Game Thread: Houston Rockets @ Warriors 2007-11-29
Talk about the upcoming Warriors game here
Moderators: Mr. Crackerz, JREED, Guybrush, hobbes
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I've been a Warriors fan since they traded Chris Webber. Can you imagine how that's like....
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The last time these two teams met, Nelson had Harrington front Yao through the entire game. They kept coming at Yao and denied him access to the ball.
The main difference I see now is that McGrady will be playing this time around. I don't know if Nelson will gamble on sending many players at Yao to deny him the ball when you have McGrady running around out there.
I've been a Warriors fan since they traded Chris Webber. Can you imagine how that's like....
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key to win the game :
play up tempo
put s-jax to t-mac
create mismatch for baron -alston
most important thing is .500 FG%
W's by 8
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tough back to back for both teams. tougher for the rockets
tomorrow we go 8-7 and get to 8th spot....
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our shooting cant get any worse than tonight. as long as our shots are falling then we should be good with our defense where it is right now.
warriors by 5 in another good game.
"the victorious warrior wins first, and then goes to war; the defeated warrior goes to war first, and hopes to win."- The Art of War
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I expect more DJ Mbenga this time
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Due to the fact that this game is at home, I expect the Warriors to win. While many expected some big changes to the way the Rockets play under Rick Adelman little has changed. They are still a half court team that runs the offense through Yao and McGrady.
That being said, the Warriors will surely try to make this an uptempo game and make the Rockets run with them. Watching Yao last night in the 4th quarter in Phoenix, he was gassed and could hardly get up and down the floor.
Both teams will be tired after wins last night on the road, but I expect the Warriors to come out in front of the home crowd and give a good showing of how far they have come since the abysmal 0-6 start.
Jackson will match up with McGrady and a combination of players will guard Yao. I am curious as to how Nellie will go about guarding Yao. I would not be shocked to see a zone thrown at them. If the zone is active and aggressive in defending it will work against the Rockets, but if players are just standing around passively for the Warriors it will be a disaster as we saw at the beginning of December 2006 when the Rockets beat the Warriors by about 40.
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In your Friday May 10 edition, one of the editorial cartoons compared the three girls from Cleveland, Ohio, who were kidnapped, repeatedly raped, and tortured with war criminals. These girls were innocent victims. The war criminals justly belong where they are, as they are enemies of our country.
This has got to be the sickest most disgusting thing that was ever printed in your paper. Shame on you for using this picture. The only emotion that I could think of when seeing it was vomit.
Gary Seise
Birchwood Drive


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text:
- Filed Under
My 89-year-old father just found out that his Medicare premium is going up from $26 per month to $72 per month. That $46 increase amounts to a week's worth of groceries for him or the cost of his monthly electric bill.
How will elderly people, many of whom already struggle to live on their fixed income, be able to manage this huge increase? Social Security is only going to increase by 1 percent next year, but the Medicare premium is going up 175 percent. That is outrageous and I cannot imagine how it can be justified!
Hedy Morrison
Nashville 37204