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Wed 27th Mar at 8:00pm
@ St James Theatre, London
Featuring: Barb Jungr, David Mills
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Inferno: Barb Jungr, David Mills
"Two of Time Out's Cabaret Critics Choices combine forces in a potent alchemy of wit, style and music. Can you take the heat?
What happens when internationally acclaimed singer Barb Jungr teams with cult-comedian David Mills? Inferno! Inferno is a collaboration between 2 diverse but unique performers: music and wit, repartee and style combine to alchemically produce a smart and sassy evening with great singing, razor-sharp smarts landing an emotional punch."
Info provided by the Event Organiser
Barb Jungr
Best known for her re-creation of the magic of the Parisian cabaret scene in a contemporary setting with modern translations of Brel, Piaf, Ferr, Harburgh and Cole Porter. She has also set the songs of Bob Dylan and Nina Simone to new and beautifully crafted arrangements. In the UK and New York she plays to packed houses and was recently heralded in a feature about her work in the New York Times.
'To turn down an invitation to see Barb Jungr perform live is to miss out on a revelatory and uplifting experience' (The Guardian)
'On stage she's a lioness' (The Sydney Morning Herald)
'The most literate of singers, Jungr is the perfect interpreter of this kind of material' (The Times)
'Possibly our best interpreter of Dylan's songs' (Billy Bragg).
Barb Jungr tour dates
David Mills
Mills' mix of sharp and hilarious rants and unexpected covers make for an incendiary show that will have you choking back the laughter.
2011 Hackney Empire New Act Of The Year.
'His talent for whip cracking one-liners is audaciously thrilling' (offwestend.com)
'David Mills is heading for the big time. Most definitely one to watch' (Time Out)
'Devilishly charming' (Chortle)
'A legend in the making' (Fringe Review)
'A gifted, bravura performer. His ruthless, cynical bitchiness is hysterically funny' (SF Bay Guardian)
'David Mills is heading for the big time. Most definitely one to watch' (Time Out).
David Mills tour dates
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Venue Facts
Venue: St James Theatre
Website: stjamestheatre.co.uk
Phone: 0844 264 2140
→ Victoria 4 min walk
→ Victoria 5 min walk
→ St Jamess Park 6 min walk


text: I have been having an issue with woocommerce checkout not working. issue happens when you add items to the cart and use paypal to checkout,once you click checkout it just sits there with the processing animation playing with a greyed out area over the checkout form. nothing happens even after leaving it set for an hour. I have went through the wordpress forums and all the solutions that were suggested did not resolve this issue. I'm at the point of moving on to a different cart. Has anybody run into this issue. any help would be greatly appreciated. Thanks in advance

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SART brings back 'Shelton Laurel'
Published: Sunday, September 10, 2006 at 4:30 a.m.
Last Modified: Sunday, September 10, 2006 at 12:00 a.m.
The Southern Appalachian Repertory Theatre (SART) will present Shelton Laurel at 2:30 p.m. today and Sunday, Sept. 17, at Owen Theatre on the Mars Hill College campus in Mars Hill.
The play is an historical drama by Sean O'Leary about the Civil War in North Carolina, set in Madison County. Tickets for the Owen Theatre performances are $20 for all seats.
A performance will also be presented at 7:30 p.m. Sept. 15 at the Ferguson Auditorium on the Asheville-Buncombe Technical Community College in Asheville campus with $20 admission for all seats. And at 7 p.m. Sept. 16, a special performance is scheduled at in the auditorium at the Laurel Elementary School in Madison County. Admission for the Sept. 16 performance is $10 with limited seating.
This moving drama about the Civil War in North Carolina was produced by SART as part of the 2005 summer season, and played to sold-out houses. Through grant funding from the National Endowment for the Arts and the North Carolina Humanities Council, SART is reprising Shelton Laurel for middle school and high school audiences at prescheduled daytime performances.
Shelton Laurel is set in Madison County in the late summer of 1894. It explores what has become known as the Shelton Laurel Massacre, the killing of 13 Madison County men and boys at the hands of soldiers in the Confederate Militia.
The play examines many of the unresolved questions about their death. This dramatization, set 30 years after the war, brings Patsy Shelton, a woman who lost her husband and two sons in the massacre, to the church in Marshall where she meets James Keith and Lawrence Allen, former Confederate officers involved in their deaths.
Select historians from Western North Carolina will be facilitating open-forum discussions after the public and school performances at the Owen Theatre and Laurel Elementary School.
For additional information and reservations, contact the SART box office 689-1239 or order tickets on-line at www.sartheatre.com.
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20 Feb 2007 3:46 PM #1
holy canoli - yui 2.2.0 released today
20 Feb 2007 5:49 PM #2
yeah it's like having Christmas twice in one week!
I noticed that Yahoo released a grid component (they call it dataTables):
After all the hard work Jack put into creating grids it seems a slap in the face from Yahoo to supplant his hard work.
Although, I have to say that the instructions on creating a Yahoo grid are far superior than the yui-ext. I created a grid using Yahoo in 10 minutes flat whereas it has taken me hours/days to create one using yui-ext (I am still trying to create it).
Still it is sad that Yahoo! (with all the resources it has) spent its time on creating a grid rather than another component. There are so many core components to make we don't need another framework using grids. I think this is framework number 1001 that now has a grid component.
20 Feb 2007 6:02 PM #3
It's nice that the updated but i'm still a fan of Jack's Grid. I feel it looks and has more functionality to it. Now i only did play with it for around 10 minutes or so but to me the Ext gird is just better as far as usability in an admin type of system.
Just my 2 cents.
20 Feb 2007 7:32 PM #4Originally Posted by Bobafart
you must take into account that Yahoo! has much more ressources than Jack(who was a one man army after all ) to build the appropriate documentation for their grid.
20 Feb 2007 8:06 PM #5
[quote="BernardChhun"]Originally Posted by Bobafart
Jack's Ext is sexier -- no one will dispute that.
I don't want to sound like a downer. I believe in Ext and want to see it grow. Hopefully it will grow faster now that it has merged with JQuery since there will be more developers at the table.
As an aside I just spent the evening playing with Yahoo's dataTables. My initial impression: Yahoo's are easier to implement/learn however Jack's are hella better. Not just sexier but more functional. There may be more pain in learning Jack's but the gain certainly shows once you get past that learnng curve.
20 Feb 2007 11:18 PM #6
Just to clarify - it not a merger but a partnership to work together on a compatibility API for jQuery and Ext.
The YUI stuff looks great. Congrats to them on their new release!
21 Feb 2007 12:44 AM #7Originally Posted by Bobafart
I'm not very experienced yet with Javascript but I managed to create a grid, with a Search toolbar above the header (refreshes the grid after 1 second of inactivity), rowclick and rowdoubleclick events and a contextmenu within about 3 hours I think everyone can set up an Ext grid with a proper tutorial.
Besides, I don't know if it's just me but I get this feeling the yui is just not finished yet. I think this has something to do with the looks.
21 Feb 2007 12:46 AM #8
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To be fair, "the masses" are not software developers.
"the masses" do not write C++ Windows based apps.
I can't see why "the masses" would fool around with creating web applications.
I'm going to hold off on installing the new YUI until I have Ext 1.0 working. I've talen a look at their grid, and it's very pedestrian. NO wonder it's easier to get an example working. The simplest example is just a straight HTML <table> that gets massaged a little.
The "Paging" example doesn't do XHR paging - it loades the whole, huge dataset in one enormous XHR, and then shows segments of it. IMHO, there's no point in doing that - it's a waste of bandwidth. Humans can only process so much info visually and mentally. Most of the time, if they get a message saying "Page 1 of 100", they're going to either have done the correct filtering/sorting to know that the data they want will be in the first couple of pages, or they're going to think "fek this", and go back and correct their filter/sort criteria.
21 Feb 2007 9:57 AM #9Originally Posted by Animal
21 Feb 2007 12:15 PM #10Originally Posted by Animal
Originally Posted by Bobafart
Originally Posted by jacksloc
I gotta say, I've always been a proponent of frontend engineering but even I didn't predict the extent of the renaissance we're all in these days. What fun!
Nate Koechley
Yahoo! User Interface Library
Similar Threads
How long will Ext 1.0 Beta be releasedBy helloniko in forum Community DiscussionReplies: 3Last Post: 20 Mar 2007, 1:31 PM
DatePicker in DataGrid - Today and Current are not clickableBy jason in forum Ext 1.x: BugsReplies: 3Last Post: 18 Dec 2006, 12:14 PM


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A wedge with mass rests on a frictionless horizontal table top. A block with massis placed on the wedge (the figure a). There is no friction betweenthe block and the wedge. The system is released from rest.
Part A.) Calculate the acceleration of the wedge.
Part B.) Calculate the horizontal component of theacceleration of the block.
Part C.) Calculate the vertical component of theacceleration of the block.
I've summed up all the forces for the small box , but I um unsure as to how to include the biggerblock into the answer.


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FIRST adds staff to manage Robotics programs in growing regions
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Abbey Miklitsch grew up surrounded by nothing but land, and among the reasons she chose URI was its proximity to the beach. She made the most of her time near the water by minoring in underwater archaeology and earning a scholarship to compete on the women's varsity rowing team—even though she had never rowed before coming to URI. "When the coach told me about rowing, I didn't know much about it," she admitted. "But when I put boat and water together, it was a...
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Take a look at our new Admission Viewbook, and plan to attend one of our Fall Open House events on October 15 and 29!
Read the the latest issue of QuadAngles Online. Great stories, photos, upcoming URI events, and alumni class notes. Check it out today!
Take a virtual walking tour of our campus, and see why URI was named the most beautiful coastal campus on the east coast.
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Definition of day school in English:
day school
A nonresidential school, typically a private one.
Example sentences
- I left boarding school at 16 to attend a day school to achieve the high academic standards necessary for my tertiary studies.
- The day school at elementary as well as secondary levels was introduced in the era of prosperity in many European countries, and reduced family life during the day.
- Cheryl attended a Catholic day school and her parents attended residential schools.
For editors and proofreaders
Syllabification: day school
Definition of day school in:
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All cheats, tips and news tagged: stomp games
Robot Rising on Facebook: Destruction that's meant to be shared
Robot Rising is finally ready to show what Facebook games can do
A case for Robot Rising as the Reese's Cup of Facebook games
Robot Rising, or 'the next evolution in games on Facebook,' hits this fall
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If you love Scrabble, you'll love the wonderful word game fun of Just Words. Play Just Words free online!
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Featured in Les Nouvelles Esthetiques & Spa Party Lashes
WATCH PREVIEWEyelashes accentuate the most dramatic feature on the face: the eyes. Professional Hollywood makeup artist, Damien Salter, shows you how to add to the drama with additional lashes, eyelash strips, gems, or even synthetic flower petals. In this DVD, Salter instructs step-by-step how to prepare your clients, select lashes, prepare your workstation, apply flare lashes on top and bottom lids, apply strip lashes, cut & apply sections of strip lashes for special effects, provide variations with some fun alternatives in the market, remove artificial lashes, instruct your clients on aftercare, and market this service so clients think of you when they think of eyelash enhancements. He discusses required supplies, available product types, and precautions.
To see the other videos in this set click here.
Testimonial: "I have ordered in the past and have been very satisfied. The customer service is #1. Keep up the good work." — Juliette N, Illinois"Of all the educational videos I have watched recently, this one is my favorite! Who doesn't love big dramatic editorial eyelashes. I run these videos in the background at home while I cook and work around the house, This one makes me stop. It's like being right there in an actual class and the lessons are showing you all the fun designs using gems and even synthetic flower petals for lashes. Like all their other videos, the instructor is clear, covers everything you need to discuss with the client/model, great close ups and angles, how to take care of the lashes, how to properly remove them, basically start to finish everything you need to know for that big dramatic eye." Miss Jena, TX, USA"I highly recommend it." Bobby, USA"Simply put, this DVD is necessary for any makeup artist or makeup enthusiast looking to learn the practice of putting on false lashes—from natural and fluttery—to dramatic, runway worthy lash art. I love learning techniques from expert artists and aestheticians, and the DVD series from this company is amazing. I have learned every detail that I need to know. All of the "dos" and "do NOTs" are included in this comprehensive guide. I used to have issues choosing lash strips that are an appropriate size. Trimming, positioning, and gluing is not as straightforward as a novice might think! With this DVD I have learned all of the tricks of the trade to make lash strips stay and always blend seamlessly. I have figured out the best way to apply single lashes too. I am glad that I chose to expand my education with this DVD." Caroline Rubio
- Featured in Video Librarian, & Les Nouvelles Esthétiques & Spa


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Does anyone know of a place that compiles extra story cards for Firefly: The Board Game? I'm aware of the 'First Time in the Captain's Chair' official one, but I'd like to try some others too.
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There are a few of them on BoardGameGeek.com, in the Variants forum: http://boardgamegeek.com/forum/1370377/firefly-the-game/variants
Some people put "Story Card" or "Custom Story Card" in the title, which helps find them, others just put a title that describes what the story is.
There is this one for 2 players from Board Game Geek and is an enjoyable, relatively short Firefly scenario.......
Plus, this link leads to an extra 8 fan made story cards. They are well worth checking out as the base game only comes with 6 story cards....and those BGG Firefly fans are very creative. One of the scenarios is based on 'The Magnificent Seven', which,of course, is itself based on 'The Seven Samurai'.


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Get beautiful macro shots and easily crop out and adjust backgrounds using this inexpensive hardware and software setup.
This project first appeared in MAKE Volume 38, on pages 64–67.
Taking pictures of small objects is a useful skill. If you're selling something on eBay, or you want a permanent record of a crafts project, or you own something valuable that should be photographed for insurance purposes, you'll want it to look as good as possible. For Make More Electronics (the sequel I'm now writing to Make: Electronics), I wanted especially clean photos. This entails controlling two primary variables: lighting and background. In addition, I wanted to have a grid that shows the scale.
I addressed the issue of lighting in LED Photo Lights back in MAKE Vol 34, but controlling the background is trickier. With Photoshop you can select the object and remove it from the original background, but everyone knows that this is a time-consuming chore—even when using plugins that claim to make it easy.
A workaround is very simple. Since you're dealing with an inanimate object, it will sit there while you make a second exposure, exactly aligned with the first, and optimized to make selection easier. In other words, you make a silhouette.


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Speaker profile screen I'm working on for pickevent.com. We're on alpha version right now and this is a concept for the upcoming improvements. All feedback is welcome!
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post comment
Show and tell for designers
What are you working on? Dribbble is a community of designers sharing screenshots of their work, process, and projects.
Copyright © 2009–2016 Dribbble LLC. All screenshots © their respective owners. Shipped from Salem, Mass. USA.


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Skip to comments.Linen employees not paid, threatened to be deported
Posted on 11/15/2008 4:37:39 PM PST by nckerr
More than a dozen industrial laundry employees, many of whom are undocumented, have been left wringing their hands and squeezing money from their pocketbooks after not being able to cash their last three paychecks. Employees at West Coast Linen, a laundering service at 8190 Murray Ave., have not been paid for their last five weeks of work, employees said. Employees also allege that the company is pressuring them to keep quiet by threatening to call Immigration and Customs Enforcement, which captures and deports illegal aliens. When contacted, a top employee at the Gilroy branch acknowledged that people were not being paid and that the company was in disarray.
"They keep lying to us and telling us to keep working and that there will be money in the bank in a couple of days," said a middle-aged female employee who asked not to have her name printed for fear of retaliation.
West Coast Linens' parent company, Sausalito-based Lohrey Enterprises Inc., filed for bankruptcy Oct. 17, according to records from the United States Bankruptcy Court.
Another female employee spoke to her manager about the troubles only to have him say that there is no secretary to deliver to checks and that he told everyone "not to deposit the checks because there was no money," she said.
At a later date, she was told by her supervisor that there is nothing any of the employees could do "if they're undocumented workers" and they could call immigration on them, she said.
She added that nearly everyone employed at West Coast Linen is undocumented.
A man at West Coast Linen, who answered the phone when The Dispatch asked to speak to a manager but refused to state his position or name, said "there's a lot more than two (who aren't getting paid) and right now I can't comment there are a lot of things going on in court right now." He also said there is no manager right now at the local company.
The crisis is spilling out to other businesses besides West Coast Linen. Juan Godinez owns Los Cuates Grocery Store in Hollister where a few employees of West Coast Linen have tried to cash their paychecks. Both the paychecks he cashed ended up bouncing and charging him a fee, he said. He now refuses to cash paychecks from any person bringing him a paycheck from the laundering company.
"Since yesterday, we were sent home and we were told they would call us when the water was back on," said another employee wishing to remain anonymous. She added that up until then everyone was still working.
"What we want is for them to stop lying and for them to pay what they owe us for hours we've worked already," an employee said.
A group of employees of West Coast Linen are going to San Jose on Monday to speak with a representative at the Self-help center at the Notre Dame Courthouse. The group is unsure what legal challenges they face trying to use the court system depite being undocumented, but employees are adamant about securing their wages.
"I'm almost willing to be deported," said one employee, who has a wife and children and who received an eviction notice because he is behind on rent. "What the heck am I doing here? I'd rather be suffering in my own town," he said.
"Kinda sucks to be here illegally"
Isn't that Stalinist?...
That said, pay them and send them home.
Go ahead. Please. Go home. Now!
And by "undocumented" you mean they have either stolen someone else's Socialist Security Number or have simply made one up out of whole cloth. Heh, heh. Linen workers. Whole cloth. I crack myself up.
I guess they been worsted.
Pay and deport, then charge the owners.
"I'm almost willing to be deported," said one employee
I just felt very good hearing this. What can I do to ensure this individual and family makes this reality.
Well plaid.
Looks like they had the wool pulled over their eyes.
Oh what tangled webs they weave...
But I'm sure it will come out in the wash...
Yes. This will all be ironed out soon enough.
Talk about a blanket statement.
This one is ripe for analogies.
Obviously, they are in deep sheet.
Unfortunately, this happens a lot to illegals. They are hired for work and work for days on pay day....they are never paid.
If the story is accuate, the owners and managers need to go to federal prison. I'm a bit suprised they would file bankruptcy - not usually a good choice for wrongdoers.
Short-sheeted again...
Condi says they contribute mightily to our economy. How can this be if they're not getting paid?
Federal crime?! Nevertheless, I am in complete agreement. The illegals shouldn't be here and I'll be happy if they just return home -- but those taking advantage of them this way are lower than low.
Don't fold yet. Unless you are feeling pressed.
By working (i.e. being producers, even if not compensated)...?
There's a constant tug-of-war in this state over prison labor, which can be much cheaper than free-market.
Oof! I cannot keep up with your fabrications.
Don't throw in the towel just yet.
Employing illegals entitles them to federal time. I thought there was a criminal aspect to wage and hour violations, but it may just be a civil money penalty.
Yup - pay them and send them home. Jail the scum who hired them and then tried not to pay them. The only thing worse than illegals are people who exploit illegals.
I just came up with another theory for prosecution. Use the anti-slavery laws.
I'd be satisfied with invoking both on the employers. I hear federal time is not as hard as state time, but hit them in the pocketbook too and they may re-think things in the future.
That might be difficult given that deception, not coercion, was involved here (at least initially? hmmm...).
But I rather stand with Frantzie here: "The only thing worse than illegals are people who exploit illegals."
Again I'll qualify 'if the story is correct' threatening to have the worker's family incarcerated and expelled if the worker doesn't continue to labor for free should meet the level of proof needed.
Agreed completely!!
NO, send them home and once safely across boarder pay them, then find the jerks who didnot pay up and confiscate everything they own and send them somewhere as well.
That works too.
The promise of a paycheck would be pretty good bait either way.
They are sheet out of luck
Holy sheet! I don't cotton to not paying workers, even illegal ones. Linen them up, pay'm off, then send tehm home to mummy...then clap the bosses in irons, since it's illegal to mangle them.
When hiring, always look for the Union label, or at least a real Greengo Card.
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Tuesday, February 12th, at 7:00 pm
Reminder for those who registered:
Phillip A. Chetwynd will portray President Lincoln in "A Press Conference with Abraham Lincoln." President Lincoln will detail the difficulties of his administration during the Civil War. He will then be pleased to entertain questions from the audience. This program is partially funded by the Norwood Cultural Council and hosted by The Friends of the Library.
Please note that registration for this program is closed.


text:
Mostly Sunny, 87°F
Contact Us
Brushstrokes of the Past
Volunteer Appreciation Exhibit
Tour the Buildings
About Us
To encourage exploration of history at all age and interest levels, Naper Settlement has several types of exhibition galleries available for visitors as part of their tour experience.
"Brushstrokes of the Past: Naperville's Story"
The "
Brushstrokes of the Past
" exhibit is a 3,500-square-foot permanent exhibition gallery. A combination of artwork, artifacts, historic photographs and interactives are creatively interwoven to share Naperville's development from a frontier settlement to an established 20th century city. This exhibition is open year-round to visitors in the
Pre-Emption House
Visitor Center.
Heritage Gallery
In the "Heritage Gallery," temporary exhibitions on a variety of themes and topics are produced that highlight different pieces from the museum's artifact and archival collections, local artists, collectors and traveling exhibitions. This gallery is open year-round in the
Pre-Emption House
Visitor Center.
An exhibit celebrating our Volunteers!
Naper Gallery
The Naper Gallery is home for the "History Connection." Geared toward children ages 3-10 but fun for kids of all ages, the "History Connection" is a great place to explore the past and play with history through a number of engaging, hands-on activities. The gallery's three play stations support theme-based play of Building and Engineering, Imaginative Play and School. Stations include a play kitchen, Lincoln Logs, reproduction 19th century dress-up clothes, wooden blocks, puzzles, old-fashioned school desks and more. This exhibit is located in the Pre-Emption House Visitor Center at Naper Settlement and is open year-round.
Virtual Tour
View a
virtual tour of Naper Settlement
to see its various galleries and exhibits.
Off-Site Exhibits
95th Street Library
3015 Cedar Glade Dr, Naperville, IL 60564
The exhibit case near the first floor elevator entrance features antique irons from the collection of Helen Smith. In 2008, Helen Smith donated these fascinating artifacts of the history of the American home to Naper Settlement.
Naperville Bank & Trust
The exhibit cases in the lobby feature postcards collected by Napervillian Steve Hyett. He began saving postcards 30 years ago after his mother-in-law, a teacher at Ellsworth Elementary School, gave him her fascinating collection. He tracked down more postcards from garage sales, flea markets and collector magazines for more than 40 years. In 2011, Steve Hyett donated more than 700 of his postcards to the Naperville Heritage Society.
About Share
523 S. Webster St., Naperville, IL 60540 • 630.420.6010 • Fax: 630.305.4044
Media Center
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Administered by the Naperville Heritage Society
Accredited by the American Alliance of Museums
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ODT Online
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Cherries also proved popular, but were still available long
after strawberries sold out.
Vendor John Gilchrist, of Roxburgh's Willowbrook Orchard,
said it was the usual ''full on'' Christmas market.
''We ran out of strawberries and cherries very early,'' Mr
Gilchrist said after the market.
It was a case of first in, first served, with marketgoers
arriving as early as 6am to get the best pick of the produce,
he said.
Dave Cook, from the Fruit Garden Orchard, of Roxburgh, said
he sold about 750kg of cherries, making it his busiest
farmers market of the year.
The market was at its most hectic before 8am, Mr Cook said.
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Articles in Beer
Craft brewers are turning to local farmers, foragers and fauna to source their ingredients — from persimmons and pumpkins to hops and wild yeast. The "plow-to-pint" movement is giving beers an identity more tied to an area's soil, climate and terrain, or terroir — much like wine.
Sourcing locally
"It's really having a beer that's unique to the location. To me that's the most significant thing," says Jeff Stuffings, founder of Jester King Brewery, about 18 miles southwest of downtown Austin, Texas.
For his beers, Stuffings turns to local farmers and growers for ingredients like figs, melons, grapes, strawberries and peaches. He also gathers his own yeast, harvesting microbes on lemon bee balm, prickly pear cactus flowers and other plants growing wild on the brewery property.
The wild yeast is mixed with commercial brewer's yeast to create a unique yeast strain. Stuffings says the wild yeast adds variable flavors and "interesting mouth feels."
"The mouth feel is very, very dry. It has a richness and fullness to it," he adds. "From a sensory perspective, you're able to tie a beer to the location."
Supporting farmers, others
The local-ingredient movement reflects different factors. Brewers are responding to the demand for local foods. They want to help the local farm economy. And new laws in a number of states — including New York, Maryland and Virginia — support the use of local ingredients and make it easier for farm-based breweries to expand and serve locally sourced beer.
"A lot of it has to do with the larger 'buy local' movement," says Kevin Atticks, executive director of the Brewers Association of Maryland.
For Fullsteam Brewery in Durham, North Carolina, the use of local ingredients is tied to creating a "Southern Beer Economy" that supports local farmers, foragers and agricultural entrepreneurs. The brewery, for example, has used foragers for persimmons, figs and spicebush berries, also called Appalachian allspice.
Sometimes ingredients appear at the front door. Fullsteam founder Sean Wilson recalls a friend showing up with 100 pounds of Candy Roaster winter squash. "We made a beautiful, malty brown ale using the grilled squash, spicebush berries and local sugarcane molasses," Wilson says.
Changes in laws
The local sourcing trend has accompanied a changing legal landscape. In 2012, Maryland passed a law creating a farm brewery license. Among other things, the license holder can brew up to 15,000 barrels of beer a year — provided it's made with an ingredient from a Maryland farm, like hops, barley or fruit. Twelve farm breweries have since emerged, with the total number of craft brewers now 55. More farm breweries are in the works.
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Bruce Zurschmeide and his wife capitalized on a 2014 change in Virginia law that made it easier for farm breweries to open on land zoned for agriculture. The couple's Dirt Farm Brewing, opened in 2015, is an "extension" of their 400-acre farm in Loudon County, Virginia, about 1 1/4 hours northwest of Washington.
"We were looking for a way to have the land pay for itself," Zurschmeide says. "We've got quite a few recipes that we source from the farm."
The Peter Peter Pumpkin Ale is popular. A sweet potato stout arrived for Thanksgiving. Zurschmeide has used cherries, peaches, apricots and plums, too. He grows hops and is testing grain varieties.
Growing trend
The local trend is expected to continue. It has attracted different names: "farm-to-keg," "farm-to-barrel," "plow-to-pint," "ground-to-glass."
"For sure, you're going to see more people doing it," Brett Joyce, president of Rogue Ales & Spirits, says. "Brewers are seeing what the consumer wants. People are looking for farmers markets and local. If you can get that through in your beer, there is a story to tell."
The Newport, Oregon, brewery is a pioneer in local ingredients. Responding to a worldwide hop shortage, Rogue opened a 42-acre "hopyard" in 2008 on the Willamette River, about 1 1/2 hours northeast of Newport.
Today, Rogue Farm grows 42 acres of hops and 20 to 30 acres of other crops including pumpkins, marionberries, hazelnuts and jalapeño peppers. Rogue operates a 200-acre barley farm about two hours east of Portland, in the Tygh Valley.
At the start of 2016, Rogue unveiled its Hop Family Series of IPAs. The four India Pale Ales showcase the eight varieties of hops grown at Rogue Farms.
To make its Pumpkin Patch Ale, Rogue harvests its pumpkins each fall, chops them up and roasts them in a mobile oven at its Newport brewery. "It's the freshest pumpkin beer you can have," Joyce says.
Main photo: Fullsteam Brewery, in Durham, North Carolina, teams with local foragers to gather ingredients such as persimmons for its First Frost Winter Persimmon Ale. Credit: Courtesy of Fullsteam Brewery
Craft brewers increasingly are like chefs. They're sprinkling herbs and spices into their beers much like a chef who wants to complement a dish. The upshot: Brewers have food in mind when selecting herbs and spices to use, ranging from basil and sage to cardamom and the world's most expensive spice, saffron.
"The use of spices helps us design beers that are great for pairing with food, as well as just dang tasty," says Tim Hawn, brewmaster at Dogfish Head Craft Brewery Inc. in Milton, Delaware.
At the annual Great American Beer Festival in Denver in September, the herb and spice category was the seventh most popular. It attracted 142 beers, behind the 149 in the coffee beer category.
What's the trick to using herbs and spices in craft beers? "Try not to overdo it," brewer Kevin Haborak, co-owner of Coastal Empire Beer Co. in Savannah, Georgia, advises. "I always start light because you can add more. And you can't take it back out."
With fall temperatures cooling, now is a great time to add some herbs and spices to your beer drinking. Below are 13 herb and spice beers worth trying.
Allergeez (ABV: 5.7%), an American wheat beer that won a silver medal at this year's Great American Beer Festival (GABF), includes Texas honey, chamomile flowers and rose hips. "Rose hips help with a nice and subtle cranberry tart flavor while the chamomile gives a big floral nose," says Ryan McWhorter, founder of Panther Island Brewing, in Fort Worth, Texas.
McWhorter, the head brewer, says Allergeez came about because he had a recipe for an American Wheat Beer — but wanted to add something. His wife brewed him a chamomile flower tea and added honey. "I thought it was delicious and decided to give that a try in the wheat recipe," McWhorter says. Rose hips were later added.
Zarabanda (ABV: 6.3%) is a Spanish take on the farmhouse-style Saison. Deschutes Brewery, based in Bend, Oregon, crafted the beer in collaboration with famed Spanish chef José Andrés. This brew includes two ingredients Andrés likes to use in his cooking — lemon verbena and pink peppercorn — as well as dried lime and sumac.
Deschutes founder Gary Fish and Andrés began discussing the idea of collaborating on a beer "many years ago," according to Fish. Zarabanda was introduced last year. Deschutes said the name was inspired by the Spanish saraband dance which, "loosely translated, means popular fun or enjoyment; hubbub; racket; row; party."
Chai Milk Stout
Yak & Yeti Restaurant & Brewpub's Chai Milk Stout (5.2% ABV) was a 2013 GABF silver medalist. The chai spices are Yak & Yeti's proprietary blend. Adam Draeger, head brewer at Yak & Yeti, which operates a brewpub and two restaurants in the Denver area, says the blend uses spices typically used in Nepali spiced tea: whole cloves, cardamom pods and cinnamon.
Chai Milk Stout is a riff on Yak & Yeti's Milk Stout. "You usually add milk to your chai tea," Draeger says. He is tight-lipped about the beer's chai spice blend: "The only bit of info I'll give you on the spices is that they are mixed and then finely ground and not left cracked or whole."
Midas Touch
Midas Touch (ABV: 9.0%), by Dogfish Head Craft Brewery Inc., is made with ingredients found in the 2,700-year-old drinking vessels from the tomb of King Midas in central Turkey. The world's most expensive spice, saffron, gets a starring role. "Saffron is perceived to add a bit of floral sweetness to the beer," says Tim Hawn, brewmaster at the Milton, Delaware, brewery. He adds that saffron is "known to bring flavors together – in this case the grapes and honey from the base fermentable materials."
The brewery calls its Midas Touch beer "somewhere between beer, wine and mead." Dogfish Head, in general, uses many spices in its beers. "What we love about spices is the endless creativity they offer," Hawn says. "Historically they have been used in the culinary world, but they can also play into beer flavors."
Heather Ale
Cambridge Brewing Co.'s Heather Ale (5.0% ABV) snagged a silver medal at the 2012 GABF and a bronze in 2011. Each summer the Cambridge brewery crew picks heather flowers along the Massachusetts coast. "It's really just a beautiful floral character in terms of flavor and aroma," brewmaster Will Meyers says of the heather, noting the beer is "all about the heather." It includes sweet gale, lavender and yarrow.
Heather Ale has roots in Europe and Scandinavia. The brewery says inhabitants of coastal Northern Europe, Scandinavia and the Northern British Isles originally crafted similar beers, adding that "fresh heather flowers and other herbs were used to balance and flavor the rustic yet sweet toasted character of the malted barley."
Harvest Pumpkin Ale
The spices typically featured in pumpkin pie are featured in Boston Beer Co.'s Harvest Pumpkin Ale (5.7% ABV): cinnamon, ginger, nutmeg and allspice. To top it off, the brewery tosses "real pumpkin" into the mix.
The brewery says its Harvest Pumpkin Ale is a modern adaption of a traditional New England pumpkin ale. "Lacking the ability to produce barley, early colonists brewed with pumpkin," Boston Beer adds, noting the beer delivers "a smooth, rich flavor and unmistakable malty character."
Utah Sage Saison
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"We wanted to make something that expressed Utah and the high desert. Sage turned out to be the perfect ingredient, but it needed to be rounded out so we added thyme and rosemary," Matthew Allred, communications director for Salt Lake City-based Epic Brewing, says of his company's Utah Sage Saison (7.6% ABV). The Belgian-style ale captured a bronze at the 2012 GABF.
Epic uses fresh whole sage, rosemary and thyme for its Utah Sage Saison and steeps them in the wort kettle. "They have a huge impact on the nose, creating a very floral, savory aroma. This is an amazing beer with roast chicken, lamb or other fall seasonal dishes," Allred says.
Royal Tea Chai Porter
Charlie Johnson, head brewer for The Brewer's Cabinet in Reno, Nevada, says the brewery's Royal Tea Chai Porter (5.4% ABV) was inspired by a dirty chai latte he enjoyed at a local coffee shop and "my love of Indian cuisine." And the taste: "It's basically like a spiced chai latte," Johnson says of the porter.
The brewery uses a house chai spice blend, saying the beer has "a chocolate/roast backbone. The lactose balances the spice notes with a small amount of sweetness and a velvety feel." Johnson adds: "I'd like to think our beer is made to be paired with food — or replace it as a course."
Aloha Piña
A "Hawaiian fire" pizza topped with pineapple and jalapeño pepper inspired 5 Stones Artisan Brewery's Aloha Piña (6.4% ABV). The beer won a silver medal at last year's GABF in the Herb and Spice Beer Category. (This year, GABF added a Chili Beer category.) The Cibolo, Texas, brewery calls its Aloha Piña an American Golden Ale. The beer is flavored with roasted jalapeño as well as "massive amounts of fresh cut pineapple," Amarillo hops, and honey.
Dawn Patrol Imperial Molé Stout
Coastal Empire Beer Co.'s Dawn Patrol Imperial Molé Stout (10% ABV) — a 2014 GABF bronze medal winner — is a seasonal stout aged four weeks on coffee, raisins, ancho and serrano peppers, cumin, nutmeg, allspice and cinnamon. The aim: achieve a background flavor profile similar to a Mexican mole sauce.
Chris Haborak, co-owner of the Savannah, Georgia, brewery, says the addition of the spices seemed like a good match with the other ingredients. "We figured the spices would pair well with the chocolate backbone of the Imperial Stout."
Basil Ryeman
Tennessee Brew Works' Basil Ryeman (6.25% ABV) combines a Saison-style beer — also known as a classic Belgian Farmhouse Ale — with Thai basil. "We love the anise, fennel and spicy characteristics of Thai basil and the interplay of these flavors with the Belgian Saison yeast," head brewer Laura Burns says. The Nashville brewery works closely with local farmers to source its herbs.
Burns says the brewery's Thai basil and rosemary-infused beers are intended to be "very palatable and well suited" for pairing with food. "We use herbs to add distinct flavors that interplay with traditional brewing ingredients," she notes. "But this also allows our beers to accentuate and help make dishes pop much like an herb does."
Local Honey
Woods Beer Co.'s Local Honey (6% ABV) combines an American Pale Ale with Bay Area honey and flavors that attract bees: yarrow, eucalyptus and lavender. The Oakland, California, beer is available year-round on tap.
The base beer for Local Honey is an unhopped Pale Ale. The first batch relied on uber-local ingredients. "The herbs and honey were originally locally foraged, by me, from my neighborhood and my own beehives," brewer William Bostwick, the creator of Local Honey, says. "But now that we brew it on a regular basis and on a larger scale, we can't pick enough! So we buy our herbs commercially."
Oatmeal Raisin Cookie Ale
"We wanted the taste and aroma to remind you of oatmeal raisin cookies," Rebecca Batz, Aftershock Brewing's tasting room manager, says of the Temecula, California, brewery's Oatmeal Raisin Cookie Ale (5.5% ABV). "O.R.C.A." won a bronze at this year's GABF. The beer initially was intended to be a winter seasonal brew. It became a year-round offering thanks to popular demand.
Owner and brewmaster Marvin Nigh bases the ale on his wife's oatmeal raisin cookie recipe. (His wife, Karen, is co-owner.) The beer includes oats, raisins and cinnamon. "Most people automatically assume this is a stout. It is not," Batz says. "It's just a cookie in the form of a beer."
Main photo: Craft brewers are turning to herbs and spices as they look to add exotic ingredients to beers. Credit: Courtesy Deschutes Brewery
There's an old saying in the wine business: It takes a lot of beer to make great wine. The adage is especially appropriate this time of year, when harvest crews work overtime in the late-summer heat to bring in the new crop. But for an adventurous group of American craft brewers, it's also true that it takes a lot of wine to make great beer.
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No one knows that better than Vinnie Cilurzo, co-owner and brewmaster at Russian River Brewing Co. in Sonoma County, California. A decade ago, when he decided to make an American version of a Belgian lambic ale, he couldn't resist putting a vinous spin on it. Lambic beers get their distinctive tartness from wild yeast and bacteria, and Cilurzo's creation was no different in that respect. The twist came when he aged the beer in used Chardonnay barrels sourced from a local winery. The result was a sour beer called Temptation, and it was such a hit that Russian River added two more wine-barrel-aged sours to its lineup.
Today, craft brewers across the country are making wine-inspired beers using not only wine barrels and yeasts, but even wine grapes and juice.
One of the most interesting examples is Noble Rot, from Delaware's Dogfish Head Brewery. "We worked with Alexandria Nicole Cellars winery in Prosser, Washington, and they helped us find all this amazing botrytis-infected Viognier grape must (unfermented juice)," said Sam Calagione, Dogfish Head founder and president. "The botrytis infection is kind of a benevolent fungus that really intensifies the complexity of the grapes. It's a perfect mix between a Belgian saison, a beautiful white wine and a sour ale."
Thirsty for more wine-inspired brews? Click on:
Main photo: Dogfish Head Brewery makes this saison-style beer with Viognier grape must infected with a desirable fungus called botrytis that intensifies its sweetness. Credit: Copyright 2015 courtesy of Dogfish Head
Maine lobsters. Peanut butter. Graham crackers. Old Bay Seasoning. Citrus fruits. Craft brewers are dumping out-of-the ordinary ingredients into their tanks to create newfangled beers. "Anything is fair game these days because of the innovation going on among craft brewers," says Julia Herz, craft beer program director for the Brewers Association.
What better time to try something new or offbeat than during the waning days of summer? We cast a wide geographic net to find anything unusual, surprising or particularly delicious. The results were diverse, from Choc Lobster (Maine lobsters and cocoa powder) from Delaware-based Dogfish Head, to Helluva Caucasian (based on a White Russian cocktail and using peanut butter) from Colorado's Living the Dream Brewing Co.
These 12 beers represent new or uncommon brews. Like summer, some are fleeting and available for a limited time. Others are available in a limited geographic area, while others are more widely available.
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Main photo: Cape May Brewing Co. makes a beer with cranberries and lemonade called The Bog. "We have a hard time keeping it in stock," lead brewer Brian Hink says. Credit: Copyright 2015 Frank Weiss Photo
Call it the ideal summer quaff for India Pale Ale lovers: This beer packs hop flavor, yet you can drink a few at a time — and still mow the lawn. Meet Session IPA: It delivers flavor characteristics similar to a standard IPA, but it's less boozy than American and Imperial IPAs — by as much as half — maxing out at 5 percent alcohol by volume (ABV). It's an American phenomenon.
Session IPA is the fastest-growing style in the U.S. craft beer market. At the end of 2010, three Session IPAs were available on U.S. supermarket shelves. By mid-May 2015, that number had grown to 43, market researcher IRI said. What happened? IPA lovers increasingly wanted a beer that delivered lots of hop flavors — but not all the booze. "People were saying: 'Why does it have to be over 7 percent all the time?' " said Jeremy Kosmicki, brewmaster at Founders Brewing Co., a Session IPA pioneer.
By definition, Session IPA ranges from 3.7 to 5 percent ABV. "The trick is to get enough body and backbone to balance out the hop aromas, while keeping the alcohol level down without tasting thin or watery," said Jack Harris, co-owner of Fort George Brewery.
Click through the following slideshow to find 12 Session IPAs worth trying.
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Main photo: Jeremy Kosmicki, brewmaster at Founders Brewing Co., is a Session IPA pioneer. Credit: Copyright 2015 Founders Brewing Co.
In the past few years, Denver — joined by its deluxe alter ego, Boulder, Colorado — has been at or near the top of so many national rankings, it would probably top the list ranking the lists themselves. It has consistently been named among the best (and fastest-growing) cities for millennials, for singles, for entrepreneurs, for outdoors enthusiasts, for beer lovers, you name it — and now that Denver is in the spotlight, its long-underrated dynamo of a dining scene is finally getting a chance to shine.
Here are just some of the kicks awaiting visitors in search of a Mile High culinary adventure. Or at least a cure for the munchies. Let's face it: Marijuana legalization might have something to do with Colorado's soaring profile.
Union Station
It has stood at the edge of what's now known as LoDo (Lower Downtown) since the fin de siècle — and Union Station's grand reopening in 2014 after a multimillion-dollar renovation marks the apotheosis of the neighborhood's own comeback from late-20th century Skid Row into prime real estate.
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Some of the city's most celebrated restaurateurs have set up shop on all sides of the magnificent Great Hall. At the casual end, there's funky daytime franchise Snooze — where buttered-popcorn pancakes meet Thai-chili Bloodies — and Next Door, an ethicurean pub known for its beet burgers and kale chips. At the splashier end, Stoic & Genuine revels in a seafood repertoire that skews both wildly original — think miso-cured uni over kimchi granita — and classic, from clam rolls to caviar. Anchored by a gleaming deli and exhibition kitchen, Mercantile Dining & Provision turns out an ever-changing array of contemporary creations: highlights include exquisite pastas and anything featuring products from co-owner Alex Seidel's Fruition Farms. And The Cooper Lounge, overlooking all the action, is as swanky a setting for cocktails as you'll find in this dressed-down town.
The Source
Think of it as Union Station's flip side: a gritty-chic urban marketplace that opened in 2013 along a still-gentrifying stretch of Brighton Boulevard with a roster of rising culinary stars and cult vendors. Now arguably the hub of the RiNo (River North) district, The Source is a one-stop shop for extraordinary beans (Boxcar Coffee Roasters), breads (Babettes) and beef (Western Daughters Butcher Shoppe), among other goods, that prove the word "artisanal" hasn't lost all meaning just yet. It's home to two beloved restaurants — the globally inspired Acorn and Comida, a modern taqueria/cantina — and ultra-cool cocktail bar RiNo Yacht Club. Capping it all off is the taproom of Crooked Stave, founded by a brewer whose experiments with brettanomyces and barrel aging have put it at the forefront of Denver's world-class beer scene.
Breweries, breweries and more breweries
Speaking of beer: If ever there were proof that statistics don't tell the whole truth, consider that Colorado, with about 250 craft breweries (or 6 per 100,000 adults), ranks "only" third in the nation. After all, that figure comes from the Brewers Association, which happens to be located not in California (first) or Washington (second), but in Boulder — the outgrowth of an earlier organization started by association president Charlie Papazian, aka the godfather of American home brewing. Papazian also founded the nation's largest craft-beer showcase and competition, the Great American Beer Festival, held annually in Denver. It's worth noting, too, that a fellow local microbrewing pioneer, Wynkoop co-founder John Hickenlooper, is now governor.
Of course, the ultimate metric of achievement becomes evident to anyone who spends even a short time here: the presence of a taproom on every other street corner, each with its own niche. For the most up-to-date and comprehensive information on breweries large and small, check out Westword's Beer Man column and the Fermentedly Challenged blog. But some of my favorites include Diebolt and Prost for traditional (read: Eurocentric) styles, Former Future and Coda for adventurous tastes, and Renegade and Station 26 for sheer high-energy atmosphere.
One of Colorado's most renowned (and widely distributed) envelope-pushing brands, Avery Brewing Co., recently opened a state-of-the-art, city-block-sized facility complete with sit-down restaurant and gift shop at the northern edge of Boulder. It's a must for any suds buff — as are much smaller but no less superb breweries such as the chef-run BRU and the locals' secret, J Wells — but it's just the tip of the Berkeley of the Rockies' gastronomic iceberg. To name some solid candidates for the connoisseurs' to-do list: splendid sandwiches and specialty goods at gourmet shop Cured. Tea at the jaw-dropping Dushanbe Teahouse, an architectural masterpiece built by Tajikstani craftsmen. Genuine farm-to-table feasts at Blackbelly or Black Cat Bistro — both labors of love by chefs who really do run their own farms. Exquisite Japanese bites at the twinkling izakaya called Amu, wood-fired pies at the mod-rustic Basta, displays of Old World oenophilia at PMG. And as for Frasca Food and Wine — suffice it to say that chef Lachlan Mackinnon-Patterson and master sommelier Bobby Stuckey's mecca of Friulian cuisine continues to earn the accolades it rakes in nationwide (and beyond).
Aurora, Colorado
If it's teeming diversity you crave — admittedly not Boulder's strongest suit — Aurora, on Denver's eastern border, is your destiny (along with Federal Boulevard, thronged with Vietnamese and Mexican kitchens). Though it feels like a suburb, it's actually Colorado's third-largest city and a center of immigrant life. Here, sharp-eyed explorers will find Korean, Thai, Middle Eastern, Indian, Sudanese and Hawaiian restaurants lined up in strip malls one after the other; they'll find ramen and barbecue and tacos galore — and they'll encounter the most random of surprises to boot, like soul fast food (Kirk's Soul Kitchen) and a biker bar that serves Chinese eats (Piper Inn).
Dive bars
On that note, long before Denver had a culinary leg to stand on, it boasted watering holes whose potent mix of Wild West grit and urban grime earned them a place in, variously, Jack Kerouac novels, Tom Waits songs and one particularly infamous Playboy article. It still does. And although a whirlwind tour isn't for everyone, here's the itinerary any counterculturalist at heart should follow. Start at Charlie Brown's Bar & Grill or My Brother's Bar to hang out where Kerouac, Neal Cassady and other Beat legends once drank. Catch some live jazz at El Chapultapec, the 80-year-old remnant of an era when the Five Points neighborhood was known as the Harlem of the West. Or simply cruise East Colfax Avenue: Though in the throes of change, it's still an embarrassment of divey riches. There you'll find Pete's Satire Lounge, where an as-yet-undiscovered Bob Dylan used to perform, as did the Smothers Brothers; not far away, PS Lounge illustrates the power of kitsch to bring all walks of life together. Meanwhile, situated at the western end of the 26-mile-long avenue, Casa Bonita may not be a dive, but it's got cliff divers, among other carnival attractions parodied in a famous "South Park" episode.
Local ingredients
Casa Bonita is strictly a sightseers' stop, but you'll have no trouble finding terrific Mexican eateries on just about every corner of this city (to pinpoint just a few admittedly downscale gems: El Taco de Mexico, El Original Tacos Jalisco, Tarasco's, Chili Verde and La Calle Taqueria y Carnitas on West Alameda Avenue). Many of them will offer green chile; the sauce/stew is as traditional here as it is in New Mexico, though the Colorado style is thicker and often includes tomatoes with the chiles, pork, onions, garlic and so on. Cruise down Federal Boulevard in summer and you'll see the roadside roasting stands hawking Pueblo (as well as Hatch) chiles by the bushel. Of course, Colorado lamb and beef are even more famous, as is Rocky Mountain trout — but locals equally covet Olathe corn, Palisade peaches and Rocky Ford melons in season. For a taste of the bounty, head to farm-centric fixtures such as Beast + Bottle, The Kitchen and Old Major.
Worldly palates
Where a local focus and a cosmopolitan outlook come together, you'll find Denver's most distinctive dining and drinking spots. Take Beatrice & Woodsley, combining eye-popping decor designed to evoke a mountain cabin with a fascinating menu that simultaneously reflects the agrarian past and a global future. At Lower48 Kitchen, up-and-coming chef-partner Alex Figura takes a similar approach to yield some of the most exciting food around. Visionary restaurateur Justin Cucci is building an empire on extraordinary ambiance as well as consciously sourced contemporary cuisine, with venues housed in a former gas station, mortuary and brothel, respectively; the latter, Ophelia's Electric Soapbox, emits a dazzlingly risqué vibe. Jim Pittenger of Biker Jim's Gourmet Dogs has rightly garnered national attention for his reindeer, rattlesnake and other wild sausages, with wacky toppings to match. Same goes for Sean Kenyon, bartender-owner of Williams & Graham, a celebrated rendezvous for cocktail aficionados. And then there's Work & Class: its exuberant yet intimate atmosphere and Latin-influenced comfort food will linger in your mind long after your visit.
The great outdoors
With its enviable high-desert climate (not to mention the Rocky Mountains in its backyard), Denver is an obvious draw for outdoors enthusiasts — and an ideal site for seasonal festivals and markets of all kinds. Food-truck chasers mustn't miss Civic Center EATS, where mobile specialists in everything from pierogi to Popsicles gather in the namesake park twice a week from May through October. The Big Wonderful is its even-hipper counterpart, bringing to a vacant lot in RiNo not only trucks but also stalls selling gourmet pantry products and household goods, a live-music lineup and a full bar. The Denver Flea hosts similarly massive bashes with food, booze and arts-and-crafts vendors a couple of times a year. In a Larimer Square courtyard, the pop-up Le Jardin Secret proves as charmingly chichi as it sounds. And — to return once again to Denverites' favorite subject — themed beer festivals are a near-weekly occurrence. But be warned: They often sell out in no time.
Main photo: Stoic & Genuine at Denver's Union Station. Credit: Copyright 2015 June Cochran
Malt is a fairly mysterious ingredient, but craft beer is about to change that.
Like milling helps turn wheat into bread, malting helps turn barley and other grains into beer. Malting is the process of germinating (sprouting) and then kilning grains, which allows access to the starches and enzymes necessary for fermentation.
The importance of malt
Malt's job is not strictly functional, though. Different types of malt contribute flavors and other elements to the final product. Malt is to beer what stock is to soup, as brewer John Mallett writes in his book, "Malt: A Practical Guide from Field to Brewhouse."
"As craft beer has exploded in popularity, hops have often been seen as the sexy ingredient in beer," he says. Mallett is the director of Bell's Brewery in Michigan. "On first glance, malt seems kind of dull, but it actually contributes the key attributes that largely define beer, including color, flavor, foam, body and, eventually through fermentation, alcohol."
Craft malthouses opening
At one time, malting was a domestic chore, same as baking bread. Prohibition and changes in farming helped consolidate the industry and put the production largely out of sight. Now, in response to curiosity about this ingredient, craft malthouses are opening across the nation. New York State has more than its fair share.
This is because New York created a friendly environment for micro and nano brewing with the Farm Brewery Law. This licensing, which went into effect at the beginning of 2013, requires that breweries use a percentage of state-grown products. A revival of hops production was already underway, and the law nudged along the boom in malt. Nine malthouses are in operation across the state, and more are in the works.
Brewing at the local level
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"It's been exciting learning a whole new skill, one that's been pretty much forgotten," says Bob Johnson, who runs Niagara Malt. A professor of plant ecology and biochemistry at Medaille, a small liberal arts college in Buffalo, Johnson also grows hops, and farms and malts barley. "Malting is relegated to big commodity houses, and it's nice bringing this whole process … to the local level."
Buffalo had several malthouses, he notes, and three of its mayors were maltsters. Johnson says regional products lend distinctive flavors to beer.
"Plants really have an intimate contact with the soil," Johnson says. "I'm at the base of the escarpment and all my soils are very limey; sitting at the base of a limestone cliff — my soils are very sweet as they say. That gives a flavor. The microorganisms in soil strongly influence the health and metabolism of plants."
Setting standards
His adventures in making ingredients began with a taste for fuller flavored beers. "I realized the chemicals I was enjoying so much were from hops," he says. Intrigued, he started to look into hop farming. Three years ago he planted 1,200 plants but lost half of them to drought. Hearing rumblings of the Farm Brewery Law, he realized there was going to be a programmed demand for hops and malt. This gave him the courage to replant and buy some equipment. His hop yard covers 1 1/2 acres and has 1,400 plants.
Johnson malts in the original malting system designed by pioneering Western Massachusetts maltsters Valley Malt. This system malts 1 ton of grain at a time, carrying out all the procedures, from steeping through germination (sprouting) and kilning in a single tank.
As he explores malting, Johnson also benefits by being a member of The Craft Maltsters Guild, which was formed last year to help shape the burgeoning industry by setting standards for production, performance and sourcing, and building a network for sharing information.
Tremendous potential
Given the rise of the craft beer market, the potential for growth in small-scale malting is tremendous, and New York has created an economic architecture to help develop that potential.
Private/public partnerships are helping to build momentum. Cornell University is researching what varieties of malting barleys are suited to the climate. Greenmarket Regional Grains Project is pairing farmers, maltsters and brewers for collaborations and otherwise working to raise awareness of the local agricultural products. Entrepreneurs are seizing the opportunities in beer. New York has 210 craft breweries, and 78 of those are farm breweries.
"Farm brewers have to use 20 percent New York ingredients," says Paul Leone, director of the New York State Brewers Association. (The rate will change as the region's capacity to produce local products increases.) "The market is there automatically for that group, but beyond the license every brewery in the state would use local ingredients."
A steep learning curve
For now, use is limited by quality and price. Farming malting barley in a region that hasn't done so for almost a century is a steep learning curve. Commodity malts cost significantly less than craft malts, and beer is thirsty for grains. Even if there were no difference in price, New York could not supply all its breweries. The largest of the new craft-malting facilities in the state only produce three tons a week. A ton of malt can only make about 13 to 15 barrels of beer, or about 26 to 30 kegs.
"What's unique about New York State and craft beer is that at one point we owned the hop industry. It's a natural progression to own it again, or a share of it," Leone says. "Beer does have a certain terroir. The barley that's grown here and the way that its malted here is going to be a little different than when it's from out West, same as the hops. Brewers have an ability to engineer their own flavor profile that's uniquely New York."
Main photo: A farmer holds a handful of germinating barley. Credit: Copyright John Mallett
There are more than 3,400 craft breweries in America, with another 10 breweries opening each week. Retail sales of craft beer grew 22 percent in 2014, as overall beer sales stayed flat with the popularity of Budweiser and Miller dropping like a stone. The incredible consumer demand for craft beer makes the failure rate for new craft breweries … effectively zero.
Across the nation, beer lovers are daydreaming about jumping on the craft beer bandwagon and opening their own brewery.
Last fall, Zester contributors fanned out across the country interviewing craft brewers, distillers and cider makers for a book we'd been commissioned to write on how to start these ventures. We had a fabulous time talking with a number of unusual characters working in these fast-growing sectors. Our book — "Start Your Own Microbrewery, Distillery, or Cidery" — will be released June 30 by Entrepreneur Press.
In the process of writing our book, we read extensively about the craft beer business. Obviously, we think our book is an invaluable addition to the collection, but it tells only part of the story. Our "beer library" is a list of must-read recent releases for everyone interested in craft beer. There is no homework here. These are fun, entertaining reads.
10 beer books reviewed by Zester Daily:
» "The World Atlas of Beer: The Essential Guide to the Beers of the World" by Tim Webb and Stephen Beaumont (Sterling Epicure, 2012)
» "So You Want to Start a Brewery?" by Tony Magee (Chicago Press Review, 2012)
» "Beyond the Pale: The Story of Sierra Nevada Brewing Co." by Ken Grossman (Wiley, 2013)
» "Brewing Up a Business" by Sam Calagione (Wiley, 2011)
» "The Craft Beer Revolution" by Steve Hindy (St. Martin's Press, 2014)
» "Start Your Own Microbrewery, Distillery, or Cidery" by Corie Brown (Entrepreneur Media, 2015)
» "The Complete Joy of Home Brewing" by Charlie Papazian (William Morrow, 2014)
» "The Brewer's Apprentice" by Greg Koch and Matt Allyn (Quarry, 2011)
» "Bitter Brew: The Rise and Fall of Anheuser-Busch and America's Kings of Beer" by William Knoedelseder (Harper Collins, 2012)
» "The Audacity of Hops: The History of America's Craft Beer Revolution," by Tom Acitelli (Chicago Review Press, 2013)
Main photo: Greg Koch, co-founder and CEO of Stone Brewing Co. in Escondido, California, and co-author of "The Brewer's Apprentice." Credit: Copyright 2011 Quarry Books


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Tech Product of the Year
-Business InsiderLearn more about Slash Keyboard
Pick from 7 exciting new themes. Select your custom theme straight from the keyboard.
A huge selection of services are at your disposal. Use as many or as little as you like, even customize your shortcut bar with your favorite services.
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Comedy clubs, comedians and comedy festivals in Sydney
Blackbird and Laugh Mob present Harbour Comedy Club
The laughs come to Darling Harbour every Thursday night at Blackbird Café
Laugh Your Pants Off at The Star Event Centre
Stellar Australian comedians team up for one phenomenal night only
Rock with Laughter
Head to the Star for this free monthly stand-up night featuring names you know
Eveleigh Comedy
A new bar and an established comedy team spells fresh funny for all
Best of comedy in Sydney
The best places to see comedy in Sydney
Find your funny at these places.
Comedy in August
Our picks for funny business – from local to interstate to international.
Find free comedy
It's getting harder and harder to find free fun in Sydney – but these stand-up and open mic nights have zero cover charge, giving you more bucks for beverages and snacks.
Big comedy tours coming to Sydney
Trevor Noah
The Daily Show host has added a third (and final) show to his Sydney stop-over.
Amy Schumer
The queen of satirical sketch comedy is bringing an arena tour down under.
Margaret Cho
The American comedian is bringing her Psycho tour to Sydney Opera House.
Rosie Waterland
The author and columnist is hitting up Sydney with her debut live show, 'My Life On The Couch (With Vodka)'.
Natasha Leggero
The comedian and star of Another Period is bringing her act to Sydney's Just For Laughs.
You might also like...
Winter at North Bondi Fish
Things are changing at North Bondi Fish, Matt Moran's sprawling seafood restaurant with its famous ocean views. The venue has had a spruce up and new head chef Zac Sykes (Coogee Pavilion, the Fish Shop) has revamped the menu with fresh, seasonal and sustainable produce. "My favourite dish at the moment is butter poached cuttlefish, fennel and lemon balm risotto with nori powder," says Sykes. "I love using cuttlefish as it has great flavour and just like Aussie calamari, it's sustainable, so you know it's not overfished in any part of Australia." Head into North Bondi Fish on a Thursday or Friday night and you can try one of Sykes' #notjustfish creations, where he favours the likes of pork belly with braised cabbage and polenta or slow-cooked beef shin over seafood. Enjoy the special with a carafe of wine for two people at $30 per head. Winter warmer cocktails are also available throughout the cooler months and include tasty adult treats such as an Irish Coffee or a Kentucky Toddy served in a teacup. Or pop on down for Aperitivo hours, Wednesday to Friday from 4-6pm. NBF are also hosting an after party for City2Surf. Tickets include a three-hour beverage package, food by Sykes and DJ Alice Q playing on the balcony from 9am. Now that's what we'd call a fun run. Winter trading hours are Wednesday to Sunday, noon till late.
Rock Lily Trivia Tuesdays
Rock Lily, the music-comedy-entertainment venue on Level 1 at The Star, Pyrmont, has a trivia night every Tuesday, from 7.30pm. There's no cover charge, pizzas are just $10, there are $15 beer jugs and parking is free if you spend $15 in one go. Now here's the kicker. Many pub trivias will give you $100 in bar credit as first prize. Hell, some will give you less. But at Rock Lily the prize is a cool $500 cash – every single Tuesday. Plus, there are prizes worth $100 and $50 for second and third place respectively, and spot prizes throughout the night. That's right. Win the comp and half a K is yours for the taking, no strings attached. Mind you, with such a generous jackpot at stake, The Star are serious about the cardinal rule of trivia: namely, no phones, tablets, notes, newspapers or other forms of external assistance – on pain of disqualification. They monitor this closely, so hands off the phones, people. Teams can be as small as two and as large as ten. The smaller the team that triumphs the bigger the individual cut, but then the bigger the team the wider your knowledge base. There are two rounds of 20 questions. Good luck.
Heineken City Shapers Festival Sydney
We all dream of a whirlwind holiday, but the realities of jetlag and airport lounges are not always as romantic as you imagine them to be, which is why on Wednesday night Heineken treated special guests to a round-the-world experience that didn't require passports. Hosted by Freda's, Chippendale's beloved party bar, guests were greeted by samba dancers and live percussionists before heading inside to experience a little taste of the world's greatest cities, from Amsterdam (home of Heineken) to New York, Singapore, Rio De Janeiro and Berlin. First stop was Singapore where guests were treated to a cold, crisp Heineken and a box of freshly cooked Singapore noodles packed with juicy prawns and chicken. The next station was channeling Amsterdam with local Draught Ambassador Callum teaching guests about the art of a perfectly poured Heineken. Over at the New York corner, guests got to sample beef sliders and hot dogs, treat their ears to the soulful sounds of some live trumpet while enjoying a Manhattan made by the Freda's crew. Adding some tropical vibes into a wintry evening in Sydney, the Rio stand's samba dancers helped amp up the party vibes for a visit to Berlin, where a DJ was pumping the party tracks. Because you always come home from a holiday with presents there was also a competition on the night to win two Heineken gift packs. All guests needed to do was answer the five questions displayed on the walls and hand their form to our friendly Time Out crew. Sure, we'd
Blackbird and Laugh Mob present Harbour Comedy Club
Blackbird laughing in the dead of night... Contemporary eatery Blackbird Café in Cockle Bay Wharf has joined forces with Laugh Mob to launch Harbour Comedy Club on Thursday nights. The new comedy club will present both Australian and international talent and kicks off at 8pm on Thursday July 28 with headliner Gary Eck, a veteran of the local scene whose credits include co-writing Happy Feet 2 with George Miller. Regulars at Harbour Comedy Club will include Edinburgh Fringe Festival award winner Brendan Burns, heavy metal comedian Steve Hughes, Al Del Bene and Tony Woods from the US, plus local heroes Neel Kolkhatar and Frenchy. You can reserve a table by emailing email@example.com. Entry includes a beverage on arrival and drinks specials will be available all night.


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HC cancels exam for Sub Inspectors in Ch`garh
Bilaspur: The Chhattisgarh High Court has nullified the examination for sub-inspectors, subedars and platoon commanders held by the state administration for not following the rules of reservation meant for ex-servicemen.
The order was issued on a petition filed by Praveen Dwivedi and nine other ex-servicemen.
The single bench of Justice Prashant Kumar Mishra yesterday cancelled the main examination conducted for as many as 758 posts of sub-inspectors, subedars and platoon commanders on June 24 and 25 last year by the state administration, petitioner`s lawyer Pratik Sharma said Thursday.
The court directed the state to conduct a fresh examination, giving the petitioners an opportunity to appear in it.
The state police department had conducted the examination for the said posts in 2011 and later the main test was conducted on June 24 and 25 last year. The physical test and interview were conducted from March 7-11 this year, he said.
The petitioners contended that the ex-servicemen have reservation under Ex-Servicemen (Recruitment to State Civil Services and Posts) Rules, 1985, but during the examination these rules were not followed.
During a previous hearing in the matter, the Chhattisgarh High Court had stayed the recruitment process and had issued notices to the respondent state with direction to file replies.
Initially, the state government did not respond but later it replied to the court that the selection was being done under amendment rules 2006, hence the provisions of recruitment rules 1985 do not comply with the process, he said.
During the last hearing, the court had reserved the order in the matter and stayed the recruitment process.
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VALE DEL SOL - terrace, elevator, air conditioning
Maximální počet hostů4
Počet místností1
Velikost50 m²
Floor No.(with elevator)
- Vhodné pro rodiny s dětmi
- Internet/WiFi
- Kuchyně
- Klimatizace
- Pračka / sušička
- Televize
- Kouření povoleno
- Výtah v budově
|R. do Vale, 1200 Lisbon, Portugalsko
|Typ nemovitosti
|Ident. objektu
|Acceptance rate
|Response time
|A few hours
|Calendar updated
|3 days ago
If you travel by car you can park it at a very near garage (about 50 meters distance), and pay only €15,50 for each 24 hours.
Right next to the apartment you can visit the house museum Amalia, where the Diva of Fado singer Amalia Rodrigues lived. The Street of São Bento is also famous for their antique shops as well as art galleries!
But far more than art or antiques, other types of shops are present especially if you go in direction to the leafy square garden of Praça das Flores in Principe Real. Around you can find small restaurants and taverns and even a few more renowned restaurants such as Cafe de São Bento, where you can eat the best steak in Lisbon, well at least it is famous for that. This area of town is extremely pleasant to be very green. From the small and emblematic Praça das Flores, the gardens of the Parliament to the Jardim da Estrela, there are plenty of green space here for a more peaceful stroll, or for children to run and play. We also highlight the Garden of Príncipe Real, with its centuries-old trees, and the Jardim Botanico in Rua da Escola Politécnica.
There's a public (payable) garage at about 50 meters distance.
The area is well served by public transportation: Metro in rato square is about 10 minutes on foot. Buses pass the door of the house and the famous electric 28, passes right next to the Parliament. Down the Avenida Dom Carlos and Santos you have the train to take you to Belém, and to the fishing village of Cascais and Estoril.
At your arrival ask for more information to your hosts, they will be happy to give you more tips.
However we are quite flexible to let you in earlier or checking you out later depending on the apartment´s occupancy! We can confirm you all these arrangements the day before you arrive.
Late Check in: Check in after 22:00 has a 20 EUR fee.
The apartment will be ready and cleaned for you before your arrival. Fresh towels and sheets are also provided and all is included in the total price.
|Cena za více než 3 ubytované(ých)
|12 € Cena za osobu/noc navíc
|Příjezd po
|Check-in before
|Odjezd před
|Stornovací podmínky
Not bad at all but not that special either. Pretty close to what we could expect from the information given on the web when we booked. Not impressive in any way and rather narrow, with really bad storage for clothes and shoes. Nice with elevator when coming home after a long walk.
Good reception of the caretaker and (as it later turned out) a good location in Lisbon for tourists as us. Quiet and good neighborhood and (given the city's size and complex road network) quite close to most things that you want to see.
Next door to a small but very good neighborhood store, that had most of needed food, fruit and household goods and whose owner spoke a little English. Very friendly!
Some poor maintenance of the apartment though, such as broken lights i.e. House caretaker saw this at the presentation but just shrugged and didn't bother to come back with new lights or to fix it.
It can well be Wimdu again if we are going to Lisbon, but a little doubtful if we take the same apartment in that case. If so it would be because of the location in the city and the pleasant storekeeper.
We had a stay with three People and we enjoyed a lot. The flat was absolutely great, clean, quiet and nevertheless central. The correspondence was trouble free. We have even got 2 Keys and there was a Hairdryer actually. Next time we would like book it again. Big thank you!
Kleine maar leuke accommodatie, geschikt voor 2 personen, op leuke locatie om Lissabon te verkennen. Vriendelijke mensen ook.
Een heerlijk verblijf tussen de Portugezen.
Alles is aanwezig in het appartement en je loopt zo naar de meest mooie plekken.Dichtbij het charmante trammetje nr. 28!
Voor de keuken is het handig wat extra pannen te hebben.
hartelijke groet, we missen Lissabon nu al.
Dorien en Peter.
Eines der schlechtesten Appartements das wir je in Lissabon gebucht hatten.
Nahezu alle technischen Einrichtungen waren defekt, incl. der Waschmaschiene.
Völlig unzureichende Ausstattung an Geschirr, uralte Blechtöpge und Pfannen.
Mehr als 50 % aller Lampen waren defekt bei Ankunft und konnten auch bis zur Abfahrt nur teilweise repariert werden.
Austausch der Waschmaschiene erfolgte am letzten Tag ( von 14 Tagen !!! )gegen ein anderes uraltes Gerät das auch noch total verdreckt und voller Schimmel war !!
Unglaublich !
TV war nicht richtig zu bediene, Musikanlage komplett kaputt und erst nach 3 tagen ausgetauscht.
Kaum Gläser in der Küche, wurden nach Bemängelung dann beschafft....
Außerdem war die gesammte Wohnung extrem dreckig, Balkon Wände an geschimmelt, teilweise das Geschiir ungewaschen im Schrank....
Kein ausrecihender Stauraum für Kleidung, nur 1 Schrank mit nur einem Fach.......wie sollen da ggf. 4 Personen wohnen wenn das für uns zu zweit schon schwierig war.
In keinem Fall in dem Zusatnd zu empfehlen.
The apartment was very good for our stay - big rooms and nice outdoor terrace at the back. It is well equipped and fairly quiet for the location. Jorge´s colleague met us when we arrived.
Wonderful apartment with Lisbon's greatest view. I would definitely recommend this apartment. The bed was though not good.
top apartment, clean, nice furnished, communication / key transfer worked great => we can recommend the apartment located in BICA to every lisbon tourist!!!
The apartment was well situated in the Bairro alta area. But the on the website pictures are nicer than in real life.
The chairs were loose and the table was defect. There was no tableclothe and a painting was leaning on the sofa. The pillows was smaller than showed in the picture. There were missing proper kitchen knifes.
The kitchen and the bathroom was good.
- Ověřenou kvalitu ubytování
- Prověření každého hostitele
- Bezpečné platby prostřednictvím SSL šifrování


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Last Year: Joe Jones
Coach: 1-9
Players to Watch: OL/DL Aaron Thomas, OL/DL Eddie Thomas, OL/DL Brycen Bass, QB Stephen Cook, RB Houston Bowen
Team Preview: Last year was rough for the Atoka Wampus Cats, and unfortunately for them, this year doesn't look to be that much better. Atoka finished 1-9 and graduated a lot of senior from that squad. They'll be relying on brothers Aaron and Eddie Thomas to anchor the offensive line along with sophomore Brycen Bass. Those three will be crucial on the defensive front as well. Stephen Cook will be running the show at quarterback for Atoka, and will need all the help he can get from wingback Spencer Moore and running back Houston Bowen if the Wampus Cats hope to compete this year.


text:
, Volume 70, Issue 5, pp 541-559
First online:
Nomegestrol Acetate
- Stefano LelloAffiliated withEndocrinological Gynecology, Pathophysiology of Menopause and Osteoporosis Unit, IRCCS-Istituto Dermopatico dell'Immacolata Email author
Rent the article at a discountRent now
* Final gross prices may vary according to local VAT.Get Access
This review summarizes the pharmacology, safety and clinical efficacy of nomegestrol acetate, based on the available published literature, and assesses the pharmacological characteristics that underlie a role in different gynaecological disorders and hormone replacement therapy (HRT), and a potential role in combination estrogen/progestogen oral contraception. Nomegestrol acetate is a potent, orally active progestogen with a favourable tolerability profile and neutral metabolic characteristics. Unlike the majority of older progestogens, which were 19-nortestosterone derivatives synthesized primarily for their antigonadotropic activity as a component of hormonal contraception in combination with an estrogen, nomegestrol acetate is a 19-norprogesterone derivative designed to bind specifically to the progesterone receptor, and is relatively lacking in affinity for other steroid receptors. Nomegestrol acetate exerts strong antiestrogenic effects at the level of the endometrium and has potent antigonadotropic activity, but without any residual androgenic or glucocorticoid properties. At a dosage of 1.25 mg/day, nomegestrol acetate inhibits ovulation while permitting follicle growth, whereas at dosages of 2.5 or 5 mg/day, both ovulation and follicle development are suppressed. The antigonadotropic action of nomegestrol acetate is mediated, like other progestins, at the hypothalamic and pituitary level. Moreover, nomegestrol acetate has partial antiandrogenic activity. Absorption of nomegestrol acetate is rapid after oral administration, reaching a peak serum concentration within 4 hours, with a terminal half-life of approximately 50 hours.
Nomegestrol acetate has been used successfully for the treatment of some gynaecological disorders (menstrual disturbances, dysmenorrhoea, premenstrual syndrome) and as a component of HRT in combination with estradiol for the relief of menopausal symptoms; it has been approved in Europe as monotherapy for the treatment of the menopausal syndrome, uterine diseases and menorrhagia, and in combination with an estrogen for the treatment of menopausal symptoms. In vitro data suggest that nomegestrol acetate preserves the beneficial haemostatic effects of estrogen; furthermore, nomegestrol acetate has a neutral or beneficial effect on lipid profiles, and does not adversely affect glucose metabolism or bodyweight. Nomegestrol acetate has shown a lack of profilerative activity in normal and cancerous breast tissue, and does not have a deleterious effect on bone remodelling.
These potent antigonadotropic properties, and other beneficial metabolic and pharmacological characteristics, suggest that nomegestrol acetate can be an effective progestogen for use in combination with an estrogen in oral estrogen/progestogen contraceptive treatment and in HRT, while it also provides some non-contraceptive benefits for women's health.
Reference tools
- Title
- Nomegestrol Acetate
- Journal
Volume 70, Issue 5 , pp 541-559
- Cover Date
- 2010-03
- 10.2165/11532130-000000000-00000
- Print ISSN
- 0012-6667
- Online ISSN
- 1179-1950
- Publisher
- Springer International Publishing
- Additional Links
- Topics
- Industry Sectors
- Authors
- Dr Stefano Lello (1)
- Author Affiliations
- 1. Endocrinological Gynecology, Pathophysiology of Menopause and Osteoporosis Unit, IRCCS-Istituto Dermopatico dell'Immacolata, Via dei Monti di Creta 104, Rome, Italy


text:
Mandate for Palestine
together with a note by the Secretary-General relating to its application to the territory known as Trans-Jordan, under the provisions of Article 25. Presented to Parliament by command of His Majesty, December, 1922.
Published 1922 by H.M.S.O. in London .
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|Initial record created, from Internet Archive MARC record.


text:
suing? Anyone with info pls post. I not surprised if she is however....she's a real
never heard of the guy ! and reading filings would put me to sleep.Why don t you use your flag day to research POTUS as a inside trading company director who didn t file at all,or eight months late,pocketed over a million,screwed investors and wasn t touched because his daddy was in the Whitehouse.His history as a coke sniffer and a boozer are particularly appropriate on independence day.As your commander -in-chief,he s bombed and killed canadian troops and little kids at a wedding,while even now he s got jet fighters in the air 24/7 to protect you from a handful of ragheads.Reality is stranger than fiction is it not ???
I don't give stock advice, just read the filings.
They are produced by mox---I don't know why you object to them.
I can understand a problem you might have with reading since you seem to imagine you
are the characters in the book.
Perhaps you are still smarting from my casting of Wallace Beery in your role for the mox movie.
Would you be happier with a late career Orson Welles?
wishes,as mox climbs up toward 6 on no news.You were warning newbies to beware and NOT TO BUY at $1.75 and $2.00,and they ve lost a lot of money if they listened to you.Don t you feel a little embarrassed.When the large majority of the shares are held by a company officer,vigilance is not a problem...
what do you mean boink- congrats to all?
I think the day trading outfit is playing a big roll in this stock price rise. Others would describe it as a pump.
Come on mox spill the beans. what's up?
how come the insiders are NOT buying?
Common sense tells us that they know something.
eln 1.54 hahahahahahahahahahahahaha and not an irish corksucker in sight.
You write,
"As to why nymox is doing so well,its a combination of things I suspect ! Very very heavily invested officers with no parachutes should they make a mistake ..."
FYI, the filing on 6-27 lists shares held by mox's BOD.
Outside of Dr. A it appears the total for the rest is around 137k shares.
Further the filing states:
"The above shareholders have the same voting rights as all other shareholders. There has been no significant change in ownership for any of the persons listed above over the past three years. "
Mox has had NRs stating the board members were buying up to a million shares last year and again this year.
Again I ask, are they waiting for the stock to go up or down before they buy?
Regarding the current stock price, my congrats and best wishes to all.
And oh.......newbies beware.
$5.40 and no news?
To think I thought this cheap at $10.00 or even $5.00!


text:
Discover a selection of top forums lion jade on the internet. Come to share your passion on forums lion jade and meet other fans of lion jade. Then, why don't you create your own forum of lion jade ?
A unique and fun felid roleplay based in the heart of Africa. Filled with a friendly community and tons of activities and contests; there is never a dull moment!
african, stars, africa, pride, felines, #lion, felids, cats, awesome, epic, active, roleplay, kali, contests, visitor, account, guest, chat, packs


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Enter a world of soothing sounds, invigorating aromas and natural luxury that will make time seem to stand still. All paths at Nemacolin's Woodlands Spa lead to one place: a state of peace, health and well-being. The Woodlands Spa at Nemacolin Woodlands Resort is not only a top Spa Resort in Pennsylvania, but also an internationally acclaimed spa... more
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Although health care is one of the largest industries in the United States, 73% of US residents who are ill have difficulty obtaining nonemergency care on nights, weekends, and holidays.1 The shortage of accessible primary care drives overuse of emergency departments for nonurgent conditions.
Commercial e-visit websites—companies without bricks-and-mortar clinics that use the Internet to connect patients to clinicians whom they never meet in person—may address the need for accessible, convenient care. These websites vary in cost and structure (Table and eTable 1 in the Supplement), but all provide a novel alternative to traditional care for low-acuity conditions such as bronchitis and urinary tract infections (UTIs). They offer convenience not only to patients but to clinicians. Most offer flexible hours, free malpractice insurance, and the opportunity to gain supplemental income for telephone and e-mail services that are often unreimbursed at traditional practices.
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Hi guys,
Can you help me out here? My WP blog has been working fine until a couple days ago, then I start getting duplicate OG tag errors in Facebook.
I've always let OG tags disabled on WordPress SEO because I prefer to let other plugin (Add Link to Facebook) do it, and it's been working fine since then.
But now, it just stopped working. I've tried checking/unchecking again the "Add Open Graph meta data" option, cleaning up cache, disabling WP Super Cache plugin, everything, but the only time I stop getting errors is when I disable WordPress SEO plugin.
When I reenable, I start getting errors again.
Does anybody know how to effectively disable OG tags in WordPress SEO plugin?
Thanks in advance!