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Roy Clark is an American country musician who has a net worth of $1 million. Born in Meherrin, Virginia on April 15, 1933, Clark has been an active musician since 1950. He is best known for his role as host on Hee Haw, and he was often affiliated with Johnny Carson. His musical expertise is in guitar, banjo, vocals, fiddle, harmonica, and mandolin. Clark is a member of the Grand Ole Opry as well as the Country Music Hall of Fame. He started playing banjo, mandolin, and guitar when he was fourteen years old and won two National Banjo Championships by the time he was fifteen. Clark is a jack of all trades with his experience in baseball, boxing, piloting, music, and acting. He signed to Capitol Records in 1963 and later to Dot Records, ABC Records and MCA Records. He opened the Roy Clark Celebrity Theater in Branson, Missouri 1983, and he has endorsed Gretsch, Mosrite, and Heritage Guitars. He can be seen in films such as Matilda, Country Comes Home, Uphill All the Way, Freeway, Gordy, and Palo Pinto Gold. In 1982, Clark won a Grammy Award for Best Country Instrumental Performance for "Alabama Jubilee."
Roy Clark Net Worth
Roy Clark
Date of Birth
Apr 15, 1933 (83 years old)
Singer, Guitarist, Actor, Musician, Performer, Television Show Host
United States of America
More Singers
All net worths are calculated by applying a proprietary algorithm. The results are then fact checked and confirmed by a team of editors. We scan all publicly available data and resources and work diligently to ensure that our numbers are the most accurate and up to date net worth data you will find anywhere on the internet.


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Sole With Shrimp Pate In Champagne
|Fresh asparagus
|1 Pound (Spears Only, 2-Inch Pieces)
|Fish stock
|1⁄2 Cup (8 tbs)
|8 (About 3 Pounds)
|Cooked shelled shrimp
|2 Cup (32 tbs)
|Neufchatel cheese
|2 Ounce
|Anchovy paste
|2 Teaspoon
|Champagne/Fish stock
|1 Cup (16 tbs)
|Mock hollandaise sauce
|1 Cup (16 tbs)
|Lemon wedges
Simmer asparagus spears in 1 inch of stock 4 minutes; drain.
Set aside.
Lay fillets on a flat surface.
Puree shrimp with cheese and anchovy paste in a food processor or blender.
Spoon shrimp mixture in center of fillets.
Arrange asparagus on shrimp mixture in center of fillets so spears are visible on sides; roll fillets and place seam side down in a large skillet.
Pour champagne into skillet; simmer covered until fish is tender and flakes with a fork (about 5 minutes).
Remove fish carefully with a slotted spoon to serving platter.
Spoon hollandaise sauce over fillets; garnish with lemon wedges.
Rate It
Nutrition Rank
Nutrition Facts
Serving size: Complete recipe
Calories 2441 Calories from Fat 1064
% Daily Value*
Total Fat 117 g179.4%
Saturated Fat 35.1 g175.5%
Trans Fat 0 g
Cholesterol 1569.9 mg523.3%
Sodium 5072.1 mg211.3%
Total Carbohydrates 26 g8.7%
Dietary Fiber 10.5 g42%
Sugars 10.3 g
Protein 290 g579.6%
Vitamin A 168.2% Vitamin C 95.5%
Calcium 38.5% Iron 96.4%
*Based on a 2000 Calorie diet

subset: commoncrawl


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Tropical Fish Keeping - Aquarium fish care and resources (http://www.tropicalfishkeeping.com/forum.php)
- Beginner Planted Aquarium (http://www.tropicalfishkeeping.com/beginner-planted-aquarium/)
- - question about java fern (http://www.tropicalfishkeeping.com/beginner-planted-aquarium/question-about-java-fern-21602/)
question about java fern
i was wondering what substrate i need to plant a few java fern plants? Can i use the gravel i have?
any substrate will work. you dont have to change your gravel
alright cool. thanks
you can even tie java's to the sides of rocks or drift wood and they'r attachthemselves after a fer months
alright sounds good
Only bury the root part way into the gravel. Java ferns do best when tied gently to a piece of driftwood until the root themselves onto it.
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Salazar Announces Recovery of Gray Wolves in the Western Great Lakes, Removal from Threatened and Endangered Species List
Secretary of the Interior Ken Salazar today announced that gray wolf populations in the Great Lakes region have recovered and no longer require the protection of the Endangered Species Act. The U.S. Fish and Wildlife Service is publishing a final rule in the Federal Register removing wolves in Michigan, Minnesota and Wisconsin, and in portions of adjoining states, from the list of endangered and threatened wildlife and plants.
"Once again, the Endangered Species Act has proved to be an effective tool for bringing species back from the brink of extinction," Secretary Salazar said. "Thanks to the work of our scientists, wildlife managers, and our state, tribal, and stakeholder partners, gray wolves in the western Great Lakes region are now fully recovered and healthy."
The rule removing ESA protection for gray wolves in the western Great Lakes becomes effective 30 days after publication in the Federal Register.
"Gray wolves are thriving in the Great Lakes region, and their successful recovery is a testament to the hard work of the Service and our state and local partners," said Fish and Wildlife Service Director Dan Ashe. "We are confident state and tribal wildlife managers in Michigan, Minnesota and Wisconsin will effectively manage healthy wolf populations now that federal protection is no longer needed."
Wolves total more than 4,000 animals in the three core recovery states in the western Great Lakes area and have exceeded recovery goals. Minnesota's population is estimated at 2,921 wolves, while an estimated 687 wolves live in Michigan's Upper Peninsula and another 782 in Wisconsin. Each state has developed a plan to manage wolves after federal protection is removed.
Wolf populations in Wisconsin, Minnesota and Michigan will be monitored for at least five years to ensure the species continues to thrive. If it appears, at any time, that the gray wolf cannot sustain itself without the protections of the ESA, the Service can initiate the listing process, including emergency listing.
In the Service's May 5, 2011, proposal to delist western Great Lakes wolves, the agency also proposed accepting recent taxonomic information that the gray wolf subspecies Canis lupus lycaon should be elevated to the full species Canis lycaon, and that the population of wolves in the Western Great Lakes is a mix of the two full species, Canis lupus and Canis lycaon. Based on substantial information received from scientists and others during the public comment period, the Service has re-evaluated that proposal, and the final rule considers all wolves in the Western Great Lakes DPS to be Canis lupus.
The Service also previously proposed delisting gray wolves in all or parts of 29 states in the eastern half of the United States. The Service continues to evaluate that portion of the May 5, 2011, proposal and will make a final separate determination at a later date.
Gray wolves were originally listed as subspecies or as regional populations of subspecies in the lower 48 states and Mexico under the ESA in 1973 and its predecessor statutes before that. In 1978, the Service reclassified the gray wolf as an endangered species across all of the lower 48 states and Mexico, except in Minnesota where the gray wolf was classified as threatened.
More information on the recovery of gray wolves in the Western Great Lakes can be found at www.fws.gov/midwest/wolf/
The ESA provides a critical safety net for America's native fish, wildlife and plants. The Service works to actively engage conservation partners and the public in the search for improved and innovative ways to conserve and recover imperiled species.
To learn more about the Endangered Species Program, visit http://www.fws.gov/endangered/.
This is a very interesting
Submitted by ynnacarter on Fri, 2011-12-23 02:08.
This is a very interesting topic! Just a while ago, I also read an article connected with this sensational issue. The post was entitled "Gray Wolves taken off Endangered Species List ".
As we all know, for the past forty years, the U.S Fish and Wildlife Service has protected the population of the gray wolf in some states such as Michigan, Wisconsin and Minnesota. After expending millions of dollars on the survival of the said species, the recovery goals were met. The gray wolf will be taken off the Endangered Species List because the population of the wolves in the Great Lakes region are now strong and no longer need government protection.
However, the lifted protection could pave the way for wolf hunting seasons, and this is definitely a menace! That is why wolf relocation has been suggested so that they can thrive and not be hunted. Well, I just hope that wolf recovery will continue to aggrandize, and people must realize that gray wolves must not be feared because the key with wolves is human tolerance.
I have zero tolerance for
Submitted by BikerRN on Fri, 2011-12-23 16:07.
I have zero tolerance for wolves.


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Foreign students nanny for free rent
Au pairs, who double as nannies and foreign exchange students, take advantage of opportunities to learn and earn free room and board. A local couple has hired a German student who helps look after the family's children while they work.
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text: OverviewBack to top Carrington Laboratories - Manapol Immune Enhancing Mega Formula with Beta Glucan - 60 Tablets Item# :57836UPC# :053303171618 Brand:Carrington Laboratories Size/Form:60 Tablets Servings:60 Dosage:1 Tablet(s) Manapol Immune Enhancing Mega Formula with Beta Glucan All-natural dietary supplement in tablet form. Each tablet provides 150 mg of Manapol with vitamins C, E, and zinc. One Manapol Mega tablet can be substituted for four Manapol capsules. The complex carbohydrates found in the inner gel of the Aloe vera L. plant are the source of Aloe's health-promoting properties. The scientists at Carrington Laboratories have perfected a way to isolate and preserve these complex carbohydrates in a powder form: Manapol. Manapol Powder can be found in Carrington's line of nutraceuticals.


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New IT Role: Combining Physical, Digital Security in Data Centers
New IT Role: Combining Physical, Digital Security in Data Centersby Chris Preimesberger
Where IT Should Be: Ahead of the Networked Video EvolutionIT must be ahead of the evolution of networked video and how to support the applications via network-based infrastructure (network, servers, storage, broadband connections, etc.). The main driver for collaboration between physical security, loss prevention, IT and even marketing is the need to consolidate infrastructure cost or otherwise contend with diluted financial resources across the board.
IT Needs to Keep Control of SpendingIT managers need to control network infrastructure costs without letting other departments get a slice of that budget. Physical security departments, for example, will use network infrastructure budget to build a separate network for IP cameras. Instead, IT has an opportunity to be a part of those operations and stands to do a better job with those dollars within their own network.
IT Managers Need to Learn All They Can About IP CamerasThe common theme for IT and network video is that, at a minimum, IT managers need to acquire and maintain some level of technical understanding of IP cameras, network transmission, cyber-security practices and associated solution architecture. This knowledge can be obtained on manufacturer Websites, Web-based training, localized classroom training, physical security trade shows and a physical presence at IT trade shows and events such as Interop, BICSI and other segment-specific shows and events.
Growing Adoption of IP Video for Business AnalyticsMarketing and business management are now using more digital recordings from IP cameras. For example, they're using cameras to study customer demographics and retail traffic patterns as they relate to strategically placed goods or high sales-volume products on store shelves. They use this data to promote sales of slower-selling goods based on proximity visibility. The net result is more stake holders in network cameras and recorded video data matriculation.
More Intelligent Cameras Require New-Generation ITAs with all technology, more use cases found outside of the original technological intent will require more APIs, drivers and specialized apps. Analytics use will increase, as will billing mechanisms for services. Something as small as pet monitoring with triggered actions based on video analyticssuch as opening a pet door when the pet enters the immediate areacould and should occur as a result of the innovation.
IT Should Own Smaller Physical Security SystemsOrganizations such as K-12 schoolswhere facilities have installed basic analog cameras and digital videotape recorders (DVTRs) to record the school premisesare expanding and requiring better-quality footage. As the schools implement networked cameras and sophisticated recording applications, such as panic buttons, cross-line alerts (someone entered an off-limits area), or motion detection between classes or after hours, IT is in many cases taking full ownership of the physical security systemsincluding access control, cameras, software, connected unified messaging and emergency alerts. IT is a logical owner in a staff and resource-strapped environment.
Where Physical Security Department Exists, IT Becomes Best FriendWhere there is an established physical security or loss prevention department, the existing departments are the clear subject-matter experts on cameras, camera placement, appropriate software and applications. However, IT is most likely and, at least, the most qualified to work with these departments to provide "infrastructure as a service," or at a minimum, advice on areas of network, servers and optimum storage strategies. The ability of IT to provide vendor support and discount leverage is one of the many tangible values to these departments.
Use Common Network Infrastructures to Save CostsAnything above the smallest of IP video systems will require significant investment in cabling and hardware. These costs can be, at the very least, mitigated by taking advantage of IT's existing networks and inherent infrastructure components, such as servers and storage strategies.
IT, Physical Security Should Combine on Cyber-Security StrategyThis should include potential audit points such as physical security in Payment Card Industry (PCI) compliance, for one example. Starting with risk management, cyber-security and other emerging executive management responsibilities, video surveillance and other physical security practices become a component of the data center and cloud strategies audit points. Questions to ask: Who is going to own the physical security component, and if collaborative, how will you cooperate? What are the lines of delineated responsibilities?
IP-Powered Edge Devices Will Require Additional ControlAlong with cameras, devices such as microphones, environmental sensors and other devices are moving to the edge of networks. IT will want to capitalize on its incumbent position in the communication/data closets, server farms and data centers rather than see company resources reallocated to create parallel capabilities and departmental capabilities.
IT Needs to Monitor the Entire NetworkRecent network hacks have been the result of attacking nontraditional IT network points of entry, such as HVAC (heating, ventilation and air-conditioning) systems. As a result, large enterprise involvement will include all network-attached devices to ensure cyber-security defense. IT is taking a more active role in auditing network ingress and egress points in order to provide comprehensive cyber-security solutions. History has taught us that no matter how controlled or structured IT is, if other network devices exist in proximity to the enterprise LAN, the devices will find a way onto the network. Classic examples are printer sharing and rogue WiFi.
All of us are aware of the increasing number of video surveillance cameras deployed as we go about our daily lives. The uses range from airports to banks to schools, retail stores, street corners and private residences. As IP surveillance camera and analytics technology evolve, the uses of the networked digital video are expanding well outside pure safety and security to loss prevention and business analytics. Examples of business uses for digital video analytics include customer traffic monitoring (heat mapping), monitoring wait times at cash registers and calculating demographic interest in in-house advertising; we could go on. What this really means to IT is that video cameras are crossing "user lines," and seeing a wider investment and requiring additional IP-based infrastructure to support (network, servers and storage). This slide show, produced using eWEEK reporting and input from Vince Ricco, North America technology partner manager at network video specialist Axis Communications, offers key data points on these changes for IT and security managers.


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Leave a Reply 41 comments
A great way to get the greens off of strawberries is to use a stiff straw to "core" them. Start at the pointed part of the strawberry and push up through the center toward the leaves. the top will just pop off. I think this way is faster and more of the strawberry is usable. Maybe this is why they are called "straw"berries ;)
Thanks for the insperation, these are going to be so delicious!
if im making fruit leather and use wax paper will that work
I cooked fruit leather too sour…Can I put a bit more sugar and water in a pot AND
re-cook the fruit (rasp/rhubarb)
Could I use quilon paper or is that along the same lines as wax paper?
Can you explain why you have to cook the fruits? Is there a reason you could not puree the fresh fruits?
He was asking about dehydrating cooked vs raw fruit puree.
I've never tried it with raw fruit, but I'm seeing lots of recipes online that don't require cooking. Try it both ways…Good luck!
can i refrigate it instead of baking it
I am really itching to try this, but I was wondering the steps for using frozen fruits instead of fresh. Also, some recipes say just blend and bake, but some say to cook it first, so I am curious as to why we have to cook it. I have a confection oven, so I'm hoping it wouldn't take as long. Wish me luck!
Can this recipe be used in a food dehydrator?
I just made the Apple Cinnamon Fruit Leather from your Best Homemade Kids' Snacks on the Planet book. I had the puree in the oven at about 175 for 11 hours. I used a 1/4 sheet pan with parchment paper and they come off the paper without any trouble. A bit tough on the edges, but perfect texture in the middle. Great flavor and the kids really like it! Just took lots of extra time.
I used a siltpad and then transferred the finished product to a piece of parchment paper and it came our great. I also cooked the the berries and added a little bit of sugar while cooking as they were really tart. Cooking them beforehand helped cook off some of the moisture in the berries and took less time in the oven. I simmered them for approximately 35 mins they reduced to about half. I pureed the fruit after it cooled a bit and I also made sure the puree was 1/4″ thick when I had spread it out on the pad, otherwise if they're too thin and it turns into a fruit crisp or stuck the parchment when I used parchment.
I added sugar and it burned at 2 hours, can you not add sugar?
I made this for my granddaughters out of some cherries I bought at the fleamatket. They are really good! I used parchment paper and it worked wonderfully. I did spend quite a lot of time making
sure the consistency was correct before pouring into the cookie sheet. It was rather thick. Perhaps that is why it worked? bridget
I had the same trouble as Zoe. I couldn't get the leather off the parchment. Had to throw away 4 pans of apricot leather. So discouraging!
And in a dehydrator, how many hours and temperature?
I dont' own a dehydrator but this is a good resource to check.
Just tried this recipe but–oh so sad!–what we managed to peel off the cookie sheet was so stuck to the parchment paper I ended up throwing it away. Anybody else had this problem and what to do? I'd like to try again because it tasted awesome, but don't want to waste more strawberries!
Use Silpat sheets. My fruit leather turned out a little thin, but it came off really easily. Just need to make it thicker next time. Also, I used honey, I read somewhere you can also use corn syrup but sugar may crystalize.
I dont have any honey . Is there an alternitive?? Or can I make it with out honey?
I just made these, one with blueberries and one with peaches. The blueberries took a good 7 hours in a 170 degree oven (as my oven will not go any lower) and were still a little wet underneath, but the top firmed up nicely. The peach is a different story, however. It went in at the same time as the blueberry batch, and 7 hours later still hadn't set up. I finally just pulled it and scrapped off the peach puree and decided to freeze it to make peach muffins at a later date. Why do you think the peach would not set up?
Have you frozen these? We were given some fruit leather once that had been frozen. I tried to get the recipe but it was from a friend of a friend and I was never able to connect with her. Would love to make this during the summer and have for lunches this fall.
i tried it but too way longer then six hours
I have always wanted to do this and now I cannot wait to go berry picking. Once they are cooled and cut, how long do they last and how are they best stored? :)
Jen–Store them in an airtight container and they'll usually last about a week. After that, they are a bit too 'leathery'.


text: TabsArticle European Food Safety Authority EFSA Journal: EFSA Journal 2011;9(5):2157 [16 pp.]. doi: 10.2903/j.efsa.2011.2157 Acknowledgements: EFSA wishes to thank the Food Additives and Nutrient Sources added to food (ANS) Unit for the preparatory work and D. Benford, J. Larsen, I. Pratt and I.M.C.M Rietjens for the reviewing of this scientific output. Contact: email@example.com Type: Statement of EFSA On request from: European Commission Question Number: EFSA-Q-2011-00033 Approved: 6 May 2011 Published in the EFSA Journal: 17 May 2011 Affiliation: European Food Safety Authority (EFSA), Parma, Italy Send Print Note: Read the article on the Wiley Online Library Abstract: The European Food Safety Authority (EFSA) was asked to evaluate a new study provided by industry that reports on the bioavailability of aluminium from several aluminium compounds in the rat. EFSA was asked whether the scientific data provided by the study could trigger the revision of the safety evaluation performed by EFSA in 2008, for the different aluminium based food additives investigated in this report (in particular SALP acidic, also known as sodium aluminium phosphate, acidic form or E 541). In the new study, the oral bioavailability of aluminium was determined as the ratio of the fraction of radioactivity left in the carcass seven days after oral administration of the 26Al-labelled compound of interest over the fraction of radioactivity left in the carcass seven days after intravenous administration of 26Al-labelled aluminium citrate using accelerator mass spectrometry (AMS). The results from the study show that the oral bioavailability of aluminium from twelve different aluminium-containing compounds, including the food additives aluminium sulphate, Allura Red AC aluminium lake (FD&C red 40 aluminium lake) and sodium aluminium silicate, ranges from 0.02 to 0.21%, and therefore falls within the overall 10-fold range of previously reported oral bioavailability values for aluminium from aluminium containing compounds. In the case of the two sodium aluminium phosphates, SALP acidic and SALP basic (KASAL), and aluminium metal, the measurements were below the limit of detection by AMS. In conclusion, the new study does not provide any additional information on the bioavailability of aluminium from aluminium-containing compounds that could modify the conclusions reached in 2008 by the Panel on Food Additives, Flavourings, Processing Aids and Food Contact Materials. Therefore, EFSA concludes that this study does not give reason to reconsider the previous safety evaluation of aluminium-based food additives authorised in the European Union performed by EFSA in 2008. © European Food Safety Authority, 2011 Keywords: aluminum, bioavailability, toxicokinetics, elimination, rat Print on demand Number of Pages: 16


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Joe wants Apple to be more secure. I just want it to allow me to stick movies or song on it from two different worksations. I have a laptop. When my sister and I are on the road, it's my laptop that get's taken. She has a computer at home. That's the one the Ipod is sync'd to. And so when we go on the road and she want a new movie or something for her Ipod I can't buy it on mine and sync to her Ipod. And isn't that what movable media is all about. Why can't I sync it to her device especially if I've used her itunes account to buy it with? I'm not sticking it on multiple workstations.. I just want to stick it on her ipod and yet the only way is to totally erase everything on that ipod and resync all over again making a new partnership. That's dumb.
It's similar to Outlook's annoyance where it prefers only one profile and you have to use third party programs to get it to use multiple 'send froms'.
Firms… let me be agile… send from anywhere… sync to my device…. make multiple partnerships…. it's dumb that you are making me so restrictive.
2 Thoughts on "Itunes sync from one location is dumb"
As told to me by Apple iPod support (off the record) as I tried to recover a client's music from a dead hard drive (which I did) and put it on another (which is not allowed),,,,,…
Sniff around – all is possible!……
Actually I think this is possible with iTunes 7. Dock the ipod on the computer you want to transfer the purchased movie from right hand click on the ipod once it's connected transfer purchases. As long as you don't associate the entire library you should be able to transfer purchased songs/videos to and from the ipod.


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It is pretty extraordinary for a footballer to make his international debut at 34 but when it comes to Danny Higginbotham and Gibraltar, Europe's newest football nation, there is very little that is not out of the ordinary.
After all, how many international careers have begun with a tweet from a distant uncle? That is precisely what happened to Higginbotham, whose mother's brother, Allen Bula, contacted him a few months ago with the message: "I need to speak to you".
They had not met in over a decade but Bula, coach of the Gibraltar side awarded full Uefa membership in May, was keen to invite Higginbotham to join his squad. The end result is that the one-time Manchester United trainee will line up against Slovakia in the British territory's first official fixture on Tuesday.
"He got in touch with me through Twitter, because we'd not been in contact for a long time," explains the Manchester-born Higginbotham, whose father was stationed on Gibraltar with the British army and married Danny's Spanish mother on the Rock. "As far as I'm aware it's through my grandma that I'm eligible to play because she had some Gibraltarian blood," he adds.
For somebody whose closest brush with international football had been a place on the England Under-21 standby list, it was too good to refuse. "I am 35 next month and for me to play international football or get the chance at my age was something I don't think I could turn down."
The fact that Higginbotham is playing part-time for Conference side Chester is hardly a problem in a Gibraltar squad made up almost entirely of part-timers from the local eight-team Premier Division. He is one of three English-based players – along with Barnsley defender Scott Wiseman and striker Adam Priestley of non-league Farsley – and his experience will be vital given he has played for the real Manchester United, rather than the Gibraltarian team named after them, Manchester 1962, from which five of his new team-mates come.
"There'll be a lot of young players that haven't had the experience of playing professionally, so if there's any advice or help [to give] then that's one of my main things," says Higginbotham, who made 210 Premier League appearances as a defender with United, Derby, Southampton, Sunderland and Stoke. "I am going out for my own experience, but there's the opportunity to help Gibraltar try to get established and get themselves on the map."
With a population of just 29,000, Gibraltar will be the smallest nation involved in Euro 2016 qualifying, but Higginbotham defends their status as Uefa's 54th member association. "I would liken it to the FA Cup. If someone said [Gibraltar] shouldn't be in [European Championship qualifying], that's like saying why should non-League teams be in the FA Cup because they're not going to win it?"
Bula shares the view that Uefa membership will help develop football in Gibraltar – which has roughly 1,650 registered players of all ages and genders – though the first task is to build a new stadium. "At the moment we have one pitch which is used by everyone," says the coach, referring to the artificial-turf at the Victoria Stadium.
With that ground not up to international standards, Gibraltar will play their home matches in Faro, Portugal. Fans travelling through Spain for the Slovakia game have been asked in a Gibraltar FA statement to "avoid the over-exposure of flags, banners, etc… to prevent any unnecessary confrontation". As for Higginbotham, he was flying to Faro having played for Chester against Luton Town yesterday.
It's a far cry from his Manchester United days, but he has no complaints. At Chester he has "gone full circle", back to washing his kit and cleaning his boots.
"There is something I enjoy about it," he says, which is a good thing given more of the same may well await him in Gibraltar.
A rocky road
1. The Gibraltar FA was founded in 1895. It had an earlier bid for Uefa membership rejected in 2007.
2. Gibraltar beat Rhodes 4-0 to win the 2007 Island Games. Their first Island Games appearance in 1993 was less successful as they lost to Jersey, Greenland and Anglesey.
3. Frank Worthington scored a hat-trick when a touring FA XI beat Gibraltar 9-0 in an April 1973 friendly — following up an earlier 7-1 FA XI win in May 1965.
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John Betts - Fine Minerals > Home Page > Minerals For Sale > Minerals from Northeastern States, US > Apatites & Phosphates
This mineral specimen of Hydroxylherderite with Cookeite from Ski Pike Quarry, West Paris, Oxford County, Maine is available for sale from John Betts - Fine Minerals, mineral dealer located in New York City, New York.Follow on Facebook
To purchase mineral specimens from this site click on this link to go to:
Detailed information on mineral specimen No. 65107:
Minerals Species: Hydroxylherderite with Cookeite.
Photographs Above: daylight illumination. Photographs Below: UV illumination
with SuperBright SW lamp. Click here to see more
fluorescent minerals
Thumbnail-sized Specimen
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Minerals, New York , NY - All Rights
a division of allminerals.com, dealer of Fine Minerals since 1989.
The minerals illustrated on this site were purchased from collectors
or wholesale suppliers for resale purposes.
The owner of this site did not collect the minerals and collectors should not assume access is permitted to the property
based on inclusion in this site. Please contact the property owner to obtain legal permission before entering private property.


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Hightower Woodward Photography, Photographers - Commercial, listed under "Photographers - Commercial" category, is located at 17 Se 3rd Ave Portland OR, 97214 and can be reached by 5037318934 phone number. Hightower Woodward Photography has currently 0 reviews.This business profile is not yet claimed, and if you are the owner, claim your business profile for free. If you are not the owner you can invite this business to join by email or by phone.Browse all Photographers - Commercial in Portland OR. Discover census data for Portland, OR.
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Sites about a specific genre of parks should be submitted to the appropriate category of Recreation: Theme Parks, such as Disney or Water Parks. Sites about haunted houses should be submitted to Society: Holidays: Halloween: Haunted Houses: Commercial Attractions. For parks which are no longer in operation, please submit your site to Defunct. Fan or commercial sites which cover more than one theme park belong in Guides. Temporary pumpkin or Christmas tree sales lots will not be considered here as theme or amusement parks.
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Mindelheim is a town in Swabia, Bavaria, Germany. The town is the capital of the Unterallgäu district. At various points in history it was the chief settlement of an eponymous state.
Tübingen is a traditional university town in central Baden-Württemberg, Germany. It is situated 30 km south of the state capital, Stuttgart, on a ridge between the Neckar and Ammer rivers. As of 2014 about one in three people living in Tübingen is a student.
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Neuschwanstein Castle is a nineteenth-century Romanesque Revival palace on a rugged hill above the village of Hohenschwangau near Füssen in southwest Bavaria, Germany. The palace was commissioned by Ludwig II of Bavaria as a retreat and as an homage to Richard Wagner. Ludwig paid for the palace out of his personal fortune and by means of extensive borrowing, rather than Bavarian public funds.The palace was intended as a personal refuge for the reclusive king, but it was opened to the paying public immediately after his death in 1886. Since then more than 61 million people have visited Neuschwanstein Castle.
Ahrensburg is a town in the district of Stormarn, Schleswig-Holstein, Germany. It is located northeast of Hamburg and is part of the Hamburg Metropolitan Region. Its population is around 31,000. Schloss Ahrensburg, the town's symbol, is a Renaissance castle dating from 1595.


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Edible squashes are grown right here on our farm, such as butternut, buttercup, acorn, spaghetti and hubbard.
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Terre a Terre
Contemporary vegetarian food cuisine incorporating multi-ethnic tastes and cooking techniques. A la carte menu, children's menu, afternoon teas, organic wine, sweets. Also sells cookbook and some produce. Non-smoking. Reservations necessary on weekends. Open Tue-Fri 12:00pm-10:30pm, Sat 11:00am-11:00pm, Sun 11:00am-10:00pm.
Category: Vegan-friendly, Lacto, Ovo, International, Western, Beer/Wine, Take-out, Catering
Reviews (52)First Review by Stevie
Unbelievably delicious - Edit
I cannot fault this place. Me and my girlfriend visited Terre a Terre for our anniversary, and what a perfect choice it was. The food, the staff, the atmosphere, everything was faultless. Everything about the food was just a pleasure to the senses, the look, the smell, the taste, the textures, everything. We were served by an amazing gentleman called Dirk, he was so attentive, we ordered based on his recommendations (which were a fantastic choices), he knew the menu like the back of his hand, he was so warm and friendly, he is a credit to the restaurant. More than happy to pay more for such high quality food and service. Can't wait to come back
Pros: Food, Location, Staff, Atmosphere,
Cons: None
Disappointed - Edit
Wayyy over priced for 2 ice berg lettuce leaves with mostly what I can only describe as Mayo thrown in. Teensiest bit of whatever the food was meant to be in there. Service not very friendly, said thanks on the way out and didn't even get a response back. Not relaxed atmosphere (I was eating alone) and the food took about twenty minutes, even though it was a cold, tiny dish. If you want good quality, reasonably priced tapas you should go to root candi
Pros: liked the look of the menu
Cons: small portions, not great quality , over priced , unfriendly
Not too much vegan choice but superb food - Edit
Going there for the second time we already had to repeat some courses because most dishes are not vegan, BUT: what you get is amazing!
Very friendly and totally professional staff, nice elegant atmosphere.
Tip: Get the mixed starter plate and the vegan churros!
Pros: Fantastic food, Friendly
Cons: Comes at a high price (but worth it)
TERRE-IFIC! - Edit
My wife and I visited Terra a Terra over Easter and were treated to a fantastic fine dining vegan experience. The food was delicious and visually stunning. We ordered the Bangkok broken balls to start, which were coconut Thai rice balls served with peanuts and a lovely dressing, followed by the big bamboo steam dreamer, which we made vegan and the KFC to share. The steam dreamer and KFC (Korean Fried Cauliflower) were delicious in particular. To end we got the rice cream, which was again lovely but a little too sharp for my wife. The presentation of all the dishes was beautiful and the the staff were very helpful and attentive to your needs. I cannot recommend this restaurant highly enough and cannot wait to go back.
Pros: Fantastic food & presentation, Fine Dining Experience, Great Staff
Cons: Quite expensive but well worth it!
Exquisite - Edit
My wife and I visited Terra a Terra for dinner recently whilst on a weekend away. We had heard good reports and were not disappointed. The food was amazing, it was imaginative, beautifully presented and wonderfully delicious. The staff were lovely, helpful and attentive. We enjoyed the experience so much we returned the following afternoon for the vegan afternoon tea which was equally as fantastic. I cannot recommend this restaurant highly enough
Pros: Exquisite food, Afternoon tea, excellent staff
Quality - Edit
The tapas contained a great variety of vegetarian dishes. Good service.
Pros: vegan options, quality foods
Cons: expensive
gormet vegan - Edit
I had the tapas and it was beautifully presented and delicious! The staff recommended a KFC starter that was also great and the staff were so knowledgeable and happy to help. My boyfriend had the gnocchi which was also really delicious!
One of the best meals I've ever had - Edit
I would visit Brighton just to eat here - food was amazing. Service is also excellent. I wish they would open in London! The only thing I would say is that the churros are regular donuts, not Spanish donuts. But definitely worth ordering!
good for a fancy special dinner - Edit
loved everything here. Best gnocchi I've ever had. the tofu skewer was also really good. Just try everything and save room for dessert.
Great ! - Edit
I went there during a trip in Brighton. The staff was so nice with us and very helpful. The food was teasting great, but the best was the desserts ! The bad point goes too the price : it's a bit expensive !
Pros: Dessert, Staff
Cons: Expensive
Wonderful! - Edit
We had not been here in a couple of years, but the food seems to be much better than I remembered. It was always good, but now it seems to be at a whole new level. Lovely flavor combinations, and beautifully presented. Definitely worth the trip to Brighton.
Pros: Delicious food, Interesting cocktails, Churros!!
Cons: Far from London
Dishes that are out of this world! - Edit
Amazing vegetarian and vegan food! A delight for all your senses! Also beautiful dining room and goodies to purchase!
Pros: amazing presentation, friendly service, great atmosphere
The fanciest vegan food - Edit
Terre a terre is the most upmarket meat-free restaurant I've been to, with a fitting price tag, and it provides the finest vegan food I've had. It's perfect for a special occasion. For a starter you really can't do much better than the sharing platter which incorporates little morsels from all around the menu. There are so many beautiful tastes, it just fills you with excitement about the meal to come. The mains were great too, and they were the perfect size and pacing for a three course meal. For dessert the churros are incredible, especially the salted caramel dip. The staff are friendly without being obtrusive, and the place itself is smart-casual. A wonderful dining experience.
well presented but bland... - Edit
Lovely looking upmarket restaurant, food was very well presented and there were lots of vegan choices on the menu. I was underwhelmed by all three vegan courses on the set menu. Descriptions on the menu suggest a mix of many different flavours but I found all three courses rather bland. My partner ate vegetarian dishes and was happy, so perhaps this just applies to the vegan dishes. Disappointing, particularly as it was more expensive than most places in Brighton.
So good! Perfect for a special occasion. - Edit
Have eaten here for my birthday this year and last, and not even been in Brighton in between, but when me and my partner walked through the door, the waiter actually recognised my face, and remembered that I was vegan! Whaaat! Unless he's just super cheeky and made a lucky guess :)I mean I recognised him too, but presumably he sees a couple of hundred new faces every week working there! When I mentioned that I was returning for a birthday dinner since I loved it so much last year, he must have tipped off the pastry chefs, because my Churros (god I love those churros) arrived with a 'happy birthday' piped onto the plate in melted chocolate, and a candle! Brought a tear to my eye, so nice!
The food as always was gorgeous, I'm glad we went for Terre a Tapas for our starter, it may seem expensive at £20 (it serves two) but it's actually HUGE and contained some incredible stuff, including a butterbean 'cassoulet', which was dusted with something incredibly smoky and yummy...I was swooning.
Well done Terre a Terre!
Also. Cocktails. Get them. You will not be sorry, I've tried most of them by now and they're all fabulous.
Pros: Service, Cocktails, Creative menu
Cons: Could have more vegan options ;)
A must if you're in Brighton - Edit
I'm vegan and my partner eats meat but we both agree this is our favourite restaurant of all time. If I want to impress people I always bring them to this place; about a year ago we bought a couple of our friends here from France, when it comes to food and wine they have very high standards. They loved both the food AND the wine at Terre a Terre and still talk about it to this day! It's pricey, but if you're travelling by train it's included in the Southern Rail 2 for 1 offer booklet.
Pros: Extensive and creative menu, Helpful and knowledgeable staff, Totally unique
Cons: Expensive
Still the best. - Edit
Been coming here for years, they constantly innovate creating the best fresh menus for veggies & vegans alike. Puds are worth a visit alone.
Pros: Great service, Good for vegans, Best puds around.
Cons: none
The best Yet - Edit
I am a vegan, here with a couple of omni. friends. they thoroughly enjoyed it and there were enough stimulating vegan options on the menu for me. Worth a special visit to Brighton
Pros: Quality, Service, Friendly
Cons: Price
Brilliant! - Edit
We went a couple of months ago and only just getting around to writing this. It is expensive, certainly a very occasional treat, but it's not over-priced for what it is - the quality is great.
Best things - peeking buns; corn cakes with chilli candy; rosti revisited; cherry chocolate churros. Rosti Revisited is the best dish we've had anywhere all year.
Two things that need improvement for vegans:
- very few vegan dishes
- plenty of vegan-option dishes, which is great, and they really are good options - but the menu should give some idea of what they are going to be. It turns out they usually substitute tofu for cheese, which is great, but would be good to know this when choosing - felt we had to basically get the waiter to explain the whole menu and then try to choose based on memory. (I know this sounds picky, but it does make it hard to choose).
Also, it does seem the place is a bit hit-and-miss (we've only been twice - the first time was good but not great). But this year's visit was stunningly amazing.
Pros: Special food, Rosti revisited, Very friendly
Cons: Vegan options unclear
A must try! - Edit
My favourite restaurant in the UK - the food is incredible, the staff are friendly and helpful, and even though the food and prices are pretty much top-end, the restaurant has a relaxed and warm atmosphere. I love ordering the Terre a Tapas to start and you HAVE to get the churros to finish with. There are a couple of great special deals for both lunchtime and evening service, but I prefer to order off the main menu. The wine is wonderful.
Pros: Incredible food., Lovely service., Get the churros!
Cons: Can be pricey but absolutely worth it., Could be a few more vegan options.
Could be better... - Edit
The vegan selection is rather hit and miss (mainly miss). Wasn't that impressed at all. The atmosphere felt flat because of the size and number of (empty) tables through various times of the day. There is no vegan option for afternoon tea (go to Food for Friends instead for a lovely afternoon spiced apple vegan cake)
Delicious and creative - Edit
The best vegetarian food I ever had. Beautiful presentation and surprising ingredients. Somewhat pricey, but well worth it. It's not very cosy, decoration quite cold and modern, but friendly staff. The food is heaven for veggies!
Pros: quality, creativity
Cons: ambiance, price
A little expensive but well worth it! - Edit
All food should be presented like this, the food almost looks too good to eat! Everything is made and presented with care and attention, there is a huge menu and it is so delicious. Vegan options are clearly labelled, as are "vegan-iseable" options. All food is vegetarian. An absolute treat.
Pros: huge menu, amazing presentation, friendly, knowledgeable staff
Cons: a little expensive for everyday!
The best in Brighton - Edit
Terre a Terre is easily the best vegetarian restaurant in Brighton. The food is excellent with many vegan options available. The staff are friendly, provide good service and are very knowledgeable. However because a lot of people know this it is usually very busy. Pre-booking is a must at almost any time of day even though they have a large amount of seating. Also because it is so good this is reflected in the price. We only go here when we have something to celebrate and have sold a kidney so we can afford it.
We have gone here with omnivores too and to quote one "If all Vegan food was this good I would convert straight away".
They cater for groups of most sizes but this is probably not a great place to take children as it is quite up-market. I would recommend Terre a Terre for anyone wanting to celebrate, in need of a romantic location or just looking for top-quality vegetarian food.
Pros: High quality food, Staff Service, Atmosphere
Cons: Expensive, Too busy, too often, Can verge on snobby
Expensive, pretentious but very good! - Edit
This was perfect for a romantic dinner with my girlfriend. I would not pay this much for every meal out!
The menu is very flowery in its descriptions, no it is actually pretentious. But all that is forgiven once you have your food, it is AMAZING!
The staff were helpful, attentive and friendly. Well done Terre a Terre!
Pros: Amazing food, Friendly staff, Atmosphere
Cons: Expensive
Amazeballs - Edit
Loved this place on our visit to Brighton. Seemed really busy so good idea to reserve a table. Impossible to imagine your dish by the description on the menu but holy happy cow everything was delicious :) and really well presented. The staff were really helpfull and friendly and the place itself is really nice and comfortable.
Pros: excellent food, nice atmosphere, freindly staff
Cons: need to book your table(if thats a con?)
Sometimes exceptional, always pretty good - Edit
Last night was exceptional - see my photos - the Cheddar Gorge was the best-presented meal I have ever eaten. My visit four months prior was the worst I'd ever had there - which was still OK, just not worth the money - and I feared they'd finally lost it. But not so - yesterday was probably the best visit there ever, with a new menu removing some of the more outrageous cons such as the olives and seeds and nuts for £12 (though the cocktails are still expensive and relentlessly disappointing - they could do with a cocktail coach). I've been perhaps 20 times over the years, since the days when they sold chips arranged like the game of Jenga in the branch around the corner, and it's a highlight of a trip to Brighton. The tapas starter is usually excellent, bear in mind it often contains portions of the main courses on the menu so you might end up repeating yourself, but that's OK. And the new chocoholic dessert was frankly unbelievable. You really could have it to yourself, for £12 - but sharing was fine too. Perhaps order an extra portion of the chocolate and hazelnut tart with salt caramel glaze - it was so good that upon hitting my tongue I did for the first time in memory let out an involuntary squeal.
Pros: chocolate hazelnut salt caramel tart OMG, wasabi cashews, tapas sharing starter
Cons: disappointing overpriced cocktails, service friendly but often inattentive, it's not in London
creative food - Edit
the veggie food here is truly some of the best i've ever had. the meals are all complex and mix together a variety of flavours, that all come together perfectly. cannot fault the flavour of the food in any way.
decor slightly lacking in imagination. bland and uninspiring. don't think this place attracts much spontaneous trade.
also, beware of the stingy portions of dip!! it's delicious but they don't give enough!
Pros: delicious food, friendly and knowledgable staff, unusual flavour combinations
Cons: decor, lack of dip
One of the best restaurants in the world - Edit
I make an annual trip to Brighton pretty much just to have dinner at Terre a Terre. Absolutely amazing food, wonderful service, and beautiful atmosphere. Their homemade ice cream is so delicate and flavorful, and their cherry chocolate dessert is wonderful too. And I always order their arepas. Now they also are part of StreetSmart so I can donate to a good cause at the end of the meal.
Pros: Amazing food, Excellent service, Beautiful atmosphere
Cons: They only exist in Brighton
Lovely veg food - Edit
Brighton is such a lovely place and eating here just added to it. I highly recommend it to visiting vegetarians. It's a bit "different" but you won't be disappointed.
Pros: good food
Too expensive - Edit
I went there at the first day of my holidays. I paid a lot of money for something that was very lovely decorated but didnt made full.But it was something special, not like food you eat every day.
Pros: special, lovely decorated
Cons: expensive(!!)
Excellent place - Edit
The staff were really lovely and helpful and the food great. Everything was great - I highly recommend it.
Pros: yum, lovely staff, pleasant space
Good food as always, shame about the staff - Edit
I'm a regular visitor to Terre. Food is always great. Ok they don't change the favourites on the menu very often hut as it's soo good I don't mind. However last visit their device was bizarre - bordering on the Fawlty Towers school of service. Basil would be proud! We have previously ordered a Terre tapas for three ( normally served for two) and got a portion three could share. So we asked for this again but only a portion for two came up with three plates. No problem we thought as the server was friendly so we called them over and explained. This was where it went surreal. We were told by several members of staff who all saw it fit to come and strongly and very rudely tell us that they had never ever served it for three and could we tell them who it was as they got their job wrong and words were needed! I've never ever had any restaurant before (a) refuse to do a bigger sharing plate for extra cost and (b) tell us off for asking for it!!! At Terre the customer is not always right! They had no idea we were regulars. If we weren't it was so bad it would have put us off. Firstly we can't understand their strong and rude objections as we made it clear we expected to pay more for the extra, secondly they could have put portions for three on the plate ( yes it would fit), thirdly they did not need to be so rude or send so many staff members to come and tell us off! Now we are not wallflowers so we told them they wee being silly and we wanted to pay extra for any extra portions for the third person that they could provide. To their credit they did then give a few more nibbles for free but after being told off by three different members of staff ( and they were very loud about it) it was the least they could do. We saw the funny side but other dinners may not have done. Perhaps the answer lies in the fact that every table had a reward offered for anyone who recommended a chef. There clearly is trouble in the kitchen which means they can't load a plate with a three person portion or here's a radical idea - put the third person's portion on a smaller separate plate. As for charging for it just charge half of what you charge for two - you guys did it before with no problem!! It won't stop us going back but beware if you complain at Terre over something reasonable expect a comedy sketch response! Can't wait
to order the tapas to share for three again! ;0)
Pros: Great food
Cons: Staff rude and shouty, Chairs are uncomfortable, Very slow service
1 Response
09 May 2012 -
"I'm a regular visitor to Terre."
"Food is always great."
"Can't wait to order the tapas to share for three again!"
And you write this enormous review and give it only three stars because they wouldn't make something not on the menu? Really?
Great food, good value - Edit
I had lunch here with an omnivore friend. We sat at the back of the restaurant, on the outside patio, surrounded by plants which was just delightful. I have a copy of the Terre a Terre cookbook, and had been looking forward to my visit for AGES. I was totally happily surprised with how wonderful this place is. Yes the menu is very descriptive, and my friend (who unlike me does not read cookbooks like novels) did ask about a few of the ingredients, but there is nothing wildly outlandish. The food is so exciting and delicious that for once I didn't feel that I was forcing my own vegan preferences upon a friend. She was thrilled with what she chose. This place is totally amazing, and anyone who thinks the food is expensive should get a copy of the cookbook from their local library and see how much effort goes into putting their carefully balanced and thought out dishes together. Totally, totally recommendable. To the Terre a Terre people: PLEASE think of opening a branch in London! In the meantime I will happily hop on the train just to eat at this fabulous restaurant. You guys rock!
Pros: Fabulous food, Lovely staff, Relaxed atmosphere
Cons: Not close to where I live!
Upmarket but not pretentious - Edit
We have been frequenting Terre a Terre for a number of years and our opinion has changed over this time. Terre a Terre offers good quality vegetarian and vegan food. It comes at a price which has put us off in the past. However, they do a number of midweek offers which allow you to enjoy a three course meal for a fraction of the price. The food is always of outstanding quality and presented well. The service is usually good and there is always a pleasant atmosphere. It is definitely worth spending that little bit extra to eat here and it is somewhere that meat eating family and friends would like. A word of warning; sometimes the menu can be a little tricky to understand but the staff are always on hand to explain what it is all about. In our opinion, the best vegetarian restaurant in Brighton for an evening meal.
Pros: fantastic food, good choice for vegans, good offers
Good food, but expensive for the quality - Edit
Visited for the first time on 27th June 2010 and I thought the food was good. The marinated tofu was awesome, but the soup was a let down. It was very bland and tasteless. The staff are top class, really nice people and very accommodating. Would visit again but the food can be expensive compared to the overall quality.
Pros: Great staff, Good vegan food, Lovely environement
Cons: A little over priced
Shared tapaz starter was the same as our main meal - Edit
We do love visiting Brighton and having a meal at this restaurant which is very good but why oh why did they not tell us that the shared tapaz starter we ordered had exactly the same thing in it as our main meal. Imagine how disappointed we were to receive our food only to see exactly the same thing we had just eaten. Also the chunky chips had that reheated taste which seemed poor for such a high class restaurant. Would still go back though as overall very good
expensive small portions of good food - Edit
definately the most upscale veggie place in south east i have found. lots of yummy food in little expensive portions. some very confused flavoured foods too, where they are trying too hard to creat something new and fail on some dishes.
Been here a few times one really good waiter experience and the other times the waiters haven't helped at all and we have ended up ordering too many greasy things or stuff that just doesn't go or just not enough food all together.
try it but for a short walk up the lane food for friends is way cooler.
Pros: wasabi nuts, wasabi tofu
Cons: greasy starters, expensive, small portions
2 Responses
Chickmandible 22 Feb 2013 - I'm sorry but if you think the portions are too small then you eat too much, I have eaten here loads of times and you can't even move if you eat a whole main course. If you can, try a desert, they rock. Also, peoples habit of ordering absolutely everything with chips will mean you end up with a greasy meal. The waiting staff are busy, give them a break.
KATIE H 22 Feb 2013 - i actually don't order chips with every meal. and my partner is a chef, so we know about flavours portions and confusion. i wrote a review on my experencies at this place have you tried food for friends?
Fabulously pretentious - Edit
It's great that Brighton has such a market for veggie food that it sustains such a posh fabulously pretentious restaurant. Once or twice a year, on a special occasion, we have somewhere to go to eat that feels like a celebration! The decor, atmosphere, totally competent staff all help.
The vegan options can be a bit limited but all the dishes are pretty special. The vegan option Terre a Tapas platter is a good choice, giving you a taste of most things on the menu. The Hoisin tofu is great - you could have it as a main with a noodle dish when we last went, which was really good.
Others have mentioned the doughnuts but it is worth mentioning them again. Three big fat fingers of warm sugary doughnut with one dipping pot of warm chocolate sauce and another pot of vodka soaked cherries. And it's vegan. Make sure you save room for them.
Pros: Quality, Atmosphere, Doughnuts!
Cons: baffling menu descriptions, should make more vegan dishes
Quality - Edit
Large space with polished floors, there is more seating outside at the rear. They have made the most of light with floor to ceiling glass and skylight.
There was quite a lot to choose from spanning different cuisines. Items are labeled regarding vegan, raw, gluten status. I chose the rosti with spinach. Every part of it was cooked perfectly from the rosti to the spinach to the poached egg and the texture and taste was very good. There is an extensive drinks list including wine, beer, cocktails and juices. I had a Dunkerton's cider.
It was busy the day we were there and service was a little slow at times because of this.
It was just over ₤20 a head for a main at lunch, beverage and service, totally worth it.
Pros: good menu, dishes well executed
Cons: service was slightly slow when I visited
Terre a Terre - Edit
The best veggie food I've ever had. It's not cheap, but it is amazing tastes, excellent service and really innovative food. The churros donouts are amazingly good.
Pros: amazing range of tastes, friendly staff
Cons: vegan deserts a bit limited at times
Good looking food and friendly service - Edit
For appetizers we had the Tamari drenched roasted Pumpkin & Sunflower Seeds (v/gf/ta) £2.85 and the Fabulous Garlic Focaccia (vo) £4.40. For our main courses we had Elephant and Rocket oil £10.50 and Smoked Sakuri Soba (v/gf) £10.95. They were all very good, although my seeds and soba were both on the salty side. I don't understand why people complain that this restaurant is expensive, so I've listed the prices so you can judge for yourself. For this level of presentation and the ingredients that they used, I would say it's a fair price. They had a few desserts suitable for vegans, but I was too full to try any of them. The churros sound good (albeit fried), but I might try that next time. I've had better food and I've had worse, but I would come back again.
Pros: easy to find, friendly staff, interesting menu
1 Response
kennyp353 22 Feb 2013 - Good to see the prices in 2009, confirming what I thought which is that they'd jacked up the prices a lot lately - 40% in 3 years. In May 2012, everything's £14.75-ish.
You have to go! - Edit
This is the best that veggie/vegan cooking has to offer in Brighton. Ignore all the other poor reviews from people who don't like paying that bit more for great food (Im sure that they are the sort of people who think that pot noddle is the hight of style) Go and have a meal and enjoy - take your time and enjoy!
Fantastic! - Edit
I've just been to Terre a Terre after months of wanting to. It did not disappoint. All of the food was amazing, with some very interesting ideas (battered haloumi and chips; a great take on the classic British fish & chips!). The service was also brilliant.
As some other reviews note, it was very expensive but, in my opinion, definitely worth it. It's not the kind of place you'd go to every week, and the food is very, very good so I think their prices are justified.
Well worth a visit.
Pros: Amazing food, Friendly service, Good portion sizes
Cons: Expensive
a wonderful experience - Edit
We were recently in England and we were near Brighton, so I always check my happycow for vegan food.
This restaurant got rave reviews, so we drove 1 hour to get there, we were NOT disappointed.
We started off with the wasabi cashews and a basket of bread.The cashews were something I have never experienced before the flavor was explosive ,I also enjoyed the bread and olive oil/balsamic because in North America all breads contain whey powder, so I avoid them.
Next we had a smoked sakuri soba salad that had so many tastes it is hard to describe how wonderful it was.
For the main course my husband had the indi house curry . It does contain cheese so I could not taste it, but he said it was amazing. I had the rosti , I took a picture of this dish as it was so colorful
every mouthful was an explosion of tastes.Desert looked good but we were too full.
There is also a prix fix menu which the people next to us had and they were just oohing and ahing ! they were not even vegetarians but come to this restaurant for a treat.
The menu is clearly marked vegan, gluten free or vegetarian and most vegetarian dishes can be made vegan.
Pros: excellant food, big portions/menu clearly marked vegan , good value/great staff
Cons: none, none, none
1 Response
JohnnySensible 22 Jul 2008 - Lovely style! - I really enjoyed reading this Review!
Unbelievably Good - Edit
A friend and I had dinner at Terre a Terre after a fun day wandering around lovely Brighton.
We ordered the Hoisin Tofu for entree, and although simple, tofu smothered in hoisin sauce, wasabi and pickled ginger, the flavours were just perfect together. I could have eaten a main of it.
For main we have Terre a Tapas. Oh my...if this isn't the best meal I've ever had it's in the top handful. I say this as someone who has owned a vegan restaurant, organises a vegan lunch club and has eaten at some highly rated restaurants like Millenium in San Francisco and Shakahari's in Melbourne Australia. It as basically a taster of much of their menu. Each thing was perfect, battered sushi, ragout, some delicious mushroom thing.
So this was as close to a perfect meal I've had in a long time, worth the trip to Brighton on it's own. The staff themselves may not be veggies, but they make amazing vegan (and I presume vegetarian) food. I would give them 6 happy cows if I could.
Viva Terre a Terre.
Pros: Incredible food, Nice environment
Cons: Staff aren't vegetarian!
I've never had a meal there but... - Edit
I have been known to travel from London by train (an hour and 20 minutes) then walk to the other side of Brighton (a further 20 minutes) JUST for their vegan donuts. They're called chorros, and are straight Mexican-style donuts with the perfect amount of cinnamon sugar, chocolate dipping sauce, and some sort of black cherries in poncy liqueur stuff. Sure, at nearly £8 for 3 they are also the most expensive donuts ever, but they're quite honestly worth it. And, while one style of pricey donuts is hardly on a par with the amazing Mighty O's in Seattle (think a vegan Dunkin' Donuts/Krispy Kreme), I don't have to fly across the Atlantic to get there.
I only wish they did vegan hot chocolate. Fruit tea & donuts just isn't the same :(
Pros: VEGAN DONUTS!!!
Cons: No vegan hot chocolate
1 Response
Chickmandible 12 Oct 2009 - THEY DO VEGAN HOT CHOCOLATE i swear! ask for soya milk yeah.
Top Class - Edit
Last time I visited Terre a Terre, a couple of years back, the food was great but the the dishes seemed to be more about fancy presentation than food that actually went together. This time, the plates still looked good and made a complete dish of complementing ingredients.
The food was full of flavour and very imaginative. I would definitely recommend that you have the starter 'tapas' as this allows you to sample a taste of all the starters.
It was difficult making a choice from the main menu as everythig sounded fabulous. If they did a "taster menu" it would be perfect.
The place was very busy and, as we were sitting near the font door, we ended up with people waiting for tables milling around our table, which was a bit off-putting.
It would be nice if maybe the front part of the restaurant could be made into a bar area for people to wait and maybe have a drink before being shown to their table. Terre a Terre is certainly of a class of restaurant that could get away with this.
Pros: Fab Food, Starter "tapas"
Cons: Busy, People stood around waiting for tables
Fabulous! - Edit
Terre a Terre is what all good vegetarian restaurants should be, stylish decor, quality ingredients and really, really inventive cooking. I LOVE it. NOT expensive (the phrase 'you get what you pay for' is perfect here!) but not cheap, the food is really superb, with flavours, textures and tastes I have never had in a vegan meal before.
I found the menu exciting and the descriptions tantalising, making my meal experience all the better. Why the reviews are mixed for this place is odd - but then this really is a different type of veggie cuisine. Why can't veggie restaurants be 'posh', have a menu that is flowery in prose and be more in line pricewise to a top starred meat eating place? Terre a Terre is doing for veggie/vegan cuisine what Conran did for the bistro style 30 years ago. Terre a Terre is not pretentious, but may be a little overwhelming the first time as it really is unique. My advice is to go with the flow, enjoy the interior design, ponder of the menu, have a good glass of vegan wine and be thankful a place as truely inventive as Terre a Terre exists...
Pros: excellet cooking, special interior, vegan options
Quality - Edit
Terre a Terre promote themselves with a fancy website, complicated menu, and stylish decor - we had big expectations...
We visited in November 2006, and it was not very busy that night. The atmosphere was classy, and we were made comfortable. The service was very friendly and professional. Yes, the menu made it difficult to choose - we shared one of their tapas combinations, and enjoyed the chance to samples lots of delicious options. The food was 5-star.
Were our EXPECTATIONS MET? For the most part - YES.
The only negative comment I can make would be the price. It wasn't unreasonable, but it was expensive - people on a budget take note.
Pros: Great Service, Delicious Meals
Cons: Expensive
Four meals rolled into one - Edit
I haven't been to Terre a Terre in six months but it would still be my veggie/vegan restaurant of choice in the UK. Agreed, the menu titles bear little relationship to the food presented (usually unknown foods are compared to other gobbledegook terms, eventually leading back to the food on the menu in a circular fashion with the asker left none the wiser...), but it always looks great (although usually not quite what you expected from the name or description), and then smells and tastes different again. Where else can you experience your meal so many times in so many different (non-calorific!) ways?
Pros: Different & great food, Good variety, Central location
Cons: Busy as hell
Terre a Terre, Brighton - Edit
A while since I have visited Brighton but I have eaten in this place when I have been in town. Terre a terre targets presenting an image that is modern, stylish, articulate and sophisticated. I'd need to go back again to get a further idea of the place but I'm not surprised it seems to be a bit of a love it or hate it kind of place. I wouldn't have eaten there in times when I was on a tight budget. Centrally located.
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In a contract for the production or sale of your artwork, you can do one of two things: license your artwork or assign your work. An assignment is like selling your home -- you usually give up all ownership rights to your art. A license is akin to renting your home -- you temporarily transfer your rights but you retain ownership of the art.
Nowadays, companies who acquire rights from artists and designers have blurred the line between assignments and licenses. In fact, some assignment agreements are mistakenly titled "licenses" or "exclusive licenses." The challenge is to sort out what the agreement is trying to do and then decide if it's right for you.
If you get the rights back to your artwork, you are most likely dealing with a license. This return of ownership is usually referred to as a "reversion" or "reversionary rights" and is found in most license agreements.
Reversion terms. Look for provisions entitled "Termination," "Term," "Reversion," "Grant of Rights," "Exploitation," or "Commercialization" to find reversionary rules.
Assignment terms. Be careful if a license agreement says it is "perpetual" or lasts "for the life of the copyright" or has similar language. This type of agreement would probably amount to an assignment of your rights.
In a license agreement with a reversion, you need to determine the circumstances in which your rights would revert to you -- in other words, what has to happen in order for you to get the rights back? Ideally, you want the rights to revert in the event that:
There's no sense asking for reversion in the event that the company goes bankrupt -- federal laws usually prevent that from happening.
Although assignments are presumed to be permanent transfers of ownership, many companies now include reversionary rights provisions in agreements with artists. To continue the house analogy -- it's as if the buyer of a house agrees to transfer ownership back at a fixed time (or when the buyer is done using the house).
This is a different kind of reversion than a license because you have to reacquire ownership and there may be fees involved. For example, the artist may have to pay for plates, molds, or other methods of reproducing the work, or the artist may have to pay the fees for reassigning the copyright, trademark, or patent rights.
Why some companies like an assignment with reversion. Many companies prefer an assignment with a reversion of rights to a license agreement because an assignment gives the company unfettered control over the art. It has the freedom to create variations or derivatives of the artwork and can enjoy the other legal benefits of ownership (like suing an infringer, dealing with a bankruptcy, or sublicensing rights).
Negotiate reversionary rights in an assignment. If you'd like to get the rights back some day, but you're offered an assignment and the company refuses to license, ask the company for a reversion of rights after the agreement terminates or if the company fails to exploit the work.
If a company refuses to grant reversionary rights, you must decide whether to sign the contract or not.
Reasons to forgo reversionary rights. An artist may decide not to insist on reversionary rights because the artist:
Licensing income is ordinary business income. Another factor in deciding if getting the rights back is important to you may be tax treatment. Generally income from licensing is taxed as ordinary business income. You may claim deductions or credits where applicable, but you must pay taxes on the income you receive in each year.
Income from selling all substantial rights is capital gains. Capital gains treatment -- which offers some tax benefits, including lower tax rates -- is available only when you sell "all substantial rights" to your work. So if there are no reversionary rights, you could qualify for capital gains treatment. If you are concerned about how your income will be treated, consult a tax professional before entering into the agreement.
For information about licensing fine and graphic arts, see Getting Permission: How to License and Clear Copyrighted Materials Online and Off or the eFormKit, License and Merchandise Creative Art, both written by Richard Stim and published by Nolo .


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Our work is focused across the themes of cardiovascular science, cell biology and neuroscience. More about our research
Find people who work within the School by name, research area, or group. Read career stories of individual staff.
Our innovative online learning platform helps students conduct successful experiments in the lab.
Professor Zafar Bashir and Dr Jack Mellor discuss their research into synaptic plasticity.
- James Hodge awarded a Leverhulme Project Grant 21 February 2017
- Katy Sutcliffe awarded BPS Oral Communication Prize 21 February 2017
- Dawn Davies & Frankie MacMillan ran outreach sessions in Winterbourne International Academy 17 January 2017
Forthcoming events and seminars.


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It only takes a minute to get started. Fill out our simple sign up form and login to the website.
This step is discretionary but will greatly enhance your chances of people actually reading your profile and contacting you. Write a little about yourself, your pasttimes and upload some good photographs of yourself.
Utilise our website's state-of-the-art search to discover members who suit your criteria. Or just browse through listings and discover singles that interest you.
Located someone who looks appealing? Drop them a line or just a wink and see what they say. With a little luck you'll be on your way to discovering the love of your life.
You won't regret it


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Appeal: Burglary, Copley Avenue, Meltham
Wednesday, 24 February, 2016
Detectives in Kirklees are appealing for information following a burglary in the early hours of Saturday morning (20/02).
The incident occurred at an address on Copley Avenue, Meltham between 4.30am and 6am when the victim, the 18-year-old male occupant of the property was alerted to the door. When he opened the door, 3 unknown suspects, 2 men and a woman pushed past him. The victim was assaulted, before personal items were stolen.
Suspect one is described as a white male, around 18 years old, 6ft tall of slim build and wearing dark clothing.
Suspect two is described as a white male, around 18 years old, 6ft tall of slim build.
Suspect three is described as a white female, around 17 years old, 5ft 6" tall, of slim build with brown curly shoulder length hair and wearing a dark coloured puffa jacket.
Detective Constable Simon Thomas of Huddersfield CID said; "The incident has taken place at the victims home, and clearly has been an upsetting experience. I would appeal to anyone who may have been in the area around Copley Avenue in the early hours of Saturday morning and may have seen the suspects to come forward. I would also appeal to anyone who may have any information about this incident to speak to the police. Enquiries are ongoing."
Anyone with information is asked to contact DC Thomas at Huddersfield CID via 101 quoting 13160075304.
For non-emergencies dial 101
In an emergency always dial 999


text:
The Old Firm title race should and will hog the headlines at the business end of the season, but this Edinburgh derby held more intrigue than any other game in the SPL for reasons pertaining to what we will call the KTH – the Keegan Theatre Hypothesis.
Following the KTH, southerners have presumably spent the weekend at playhouses such as The National in London, where, incidentally, current shows include "Happy Now?", "Present Laughter" and "Much Ado About Nothing". (Also all showing at St James' Park). Meanwhile, men in northern climes, after a hard week's graft, want good-looking football. Which is where Hibs and Hearts come in.
They should each have legitimate aims to be Scotland's third footballing force, but both are hamstrung financially. Yet by common consensus Hibs have consistently played the most pleasing football in the country these past few years, while Hearts, briefly, deserved that honour in the months of George Burley's short reign in 2005.
Hibs' reward was silverware last season under John Collins in the CIS Cup, their first trophy in 16 years. Hearts' was a brief spell as the main threat to the Old Firm's duopoly, plus the 2006 Scottish Cup and heady hopes.
Hearts' owner, Vladimir Romanov, put a stop to that. He might be deft on his feet – last month, aged 60, he won Lithuania's Strictly Come Dancing – but as a football proprietor he has the touch of an elephant. He axed Burley, Hearts went into freefall and they keep on spinning. But maybe, just maybe, Saturday was a pointer to how the freefall can be reversed.
Stephen Frail is Hearts' current caretaker, and this was his first home game since Romanov gave Frail carte blanche on football decisions, for now. Frail picked a side with industry at its heart in Ruben Palazuelos, and with a strategy of flank play to service a livewire main front man, Andrius Velicka. The players are responding. Velicka got the only goal, heading bravely in a mêlée, bamboozling the Hibs' goalkeeper, Yves Ma-Kalamby, who fumbled over the line.
For 45 minutes it was engaging, pacy fare: chances for both sides and one terrific save by Ma-Kalamby. The second half was more about Hearts holding on. Which is why when Frail warned afterwards that this does not mean Hearts have "turned the corner", he was right. Yes, this was the first win since November, the first clean sheet at home since May last year, and the latest display that hints at renewed cohesion. But real growth will come only when Romanov appoints a manager and, for the first time in his ownership, allows him time to get on with his job. Romanov could do worse than keep Frail, and look across the city to see the benefits of faith.
Tony Mowbray, between May 2004 and October 2006, did a superb job nurturing Hibs' young players, and Collins too until he had had enough of selling the family silver. Every single member of the Hibs' side who started at Tynecastle in this corresponding fixture just two years ago has moved on, and mostly up, including Steven Whittaker (Rangers), Gary Caldwell (Celtic), David Murphy (Birmingham), Ivan Sproule (Bristol City), Scott Brown (Celtic), Kevin Thomson (Rangers), Garry O'Connor (Birmingham), and Derek Riordan (Celtic).
Mixu Paatelainen, undaunted by managing a selling club, now has the task of maintaining the supply chain, with a simultaneous aspiration to the KTH. He has promised "exciting, attacking and intelligent football", and if Saturday fell short, as he admitted, then it is early days. He shows all the signs he will be an excellent man manager.
Last week, in Paatelainen's first game, he allowed Dean Shiels – often ignored by Collins – to play in a preferred role "in the hole" and was rewarded with a hat-trick. And Ma-Kalamby, Paatelainen stressed on Saturday, was not solely responsible for Hearts' goal; it was team error at a set-piece.
Of Hearts' own first-choice XI of two years ago, nine of them are gone, driven out by acrimony as well as finance. Repairing the damage begins with unity, as a Yorkshireman in Newcastle might tell you.Reuse content


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3D Model of a warehouse
This project received 46 bids from talented freelancers with an average bid price of $416 USD.Get free quotes for a project like this
Project Budget$250 - $750 USD
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Transform a 2D warehouse model (done in Microsoft Visio) into a 3D model.
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The primary aim of the proposed work is to develop microelectrodes for determining if nasal membrane cholesterol is elevated in human cystic fibrosis. Studies will calibrate the electrodes through solution experiments and validate this calibration using a new proposed influx titration assay where the electrode is used as an indicator of influx. Human studies using the electrodes will involve single cell studies on epithelial cells from nasal scrapes. In vivo electrode measurements in the human nose are also proposed. In developing the measurements as a diagnostic tool, implementation of in vitro measurements at cells and mouse tissues is proposed to establish the relationship between CFTR function and plasma membrane cholesterol content.
Microelectrodes are used to measure cholesterol efflux from cells and tissues. In vivo experiments are proposed in the human nose to test the hypothesis that cholesterol efflux rate can be used as a diagnostic tool in the study of human cystic fibrosis.
|Rymut, Sharon M; Harker, Alyssa; Corey, Deborah A et al. (2013) Reduced microtubule acetylation in cystic fibrosis epithelial cells. Am J Physiol Lung Cell Mol Physiol 305:L419-31
|Manson, Mary E; Corey, Deborah A; Bederman, Ilya et al. (2012) Regulatory role of ýý-arrestin-2 in cholesterol processing in cystic fibrosis epithelial cells. J Lipid Res 53:1268-76
|Cianciola, Nicholas L; Carlin, Cathleen R; Kelley, Thomas J (2011) Molecular pathways for intracellular cholesterol accumulation: common pathogenic mechanisms in Niemann-Pick disease Type C and cystic fibrosis. Arch Biochem Biophys 515:54-63


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Joc Pederson, the Dodgers' No. 2 prospect, left Tuesday's game at Triple-A Iowa after suffering an apparent right shoulder injury.
The Albuquerque Isotopes center fielder, who is tied for sixth in the Minors with 17 homers, landed hard on his shoulder when he dove for Josh Vitters' bloop single to right-center with two outs in the bottom of the first inning. Pederson, who landed about two feet short of the ball, got up and grabbed his arm before going back down on the field in pain.
He was examined by a trainer before Isotopes manager Damon Berryhill sent him to the dugout. Pederson walked off the field on his own.
Mike Baxter came in as a defensive replacement in right, with Jeremy Hazelbaker moving to center in the Isotopes' 6-2 loss.
An I-Cubs official indicated that Pederson was not injured seriously enough to warrant a visit to a hospital, but the severity of the injury remains unclear.
The 22-year-old California native is hitting .319 with 17 homers, 42 RBIs and a 1.005 OPS. He has 10 hits, four RBIs and a .442 on-base percentage in his last 10 games and is batting .393 with runners on base and .276 with runners in scoring position. The 2010 11th-round pick was a Futures Game All-Star last year and has been creating buzz lately as both a trade chip and a potential big league callup.
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Hamburger Pancakes
|Lean chuck
|2 1⁄4 Pound, ground
|Seasoned salt
|2 Teaspoon
|Chopped onion
|1⁄4 Cup (4 tbs)
|Seasoned pepper
|1⁄4 Teaspoon
|1⁄4 Teaspoon
|Packaged pancake mix
|1 Cup (16 tbs) (adjust quantity as needed)
Day before, if desired:
1. In 3-quart bowl mix well chuck, seasoned salt, onion, seasoned pepper, and Tabasco. Pat meat into paper-thin 4-inch patties. (A 4-inch round cookie cutter may be used.)
2. Place patties, 24 to 28 of them, on wax paper on cookie sheets; refrigerate until needed next day.
About 45 minutes before serving:
1. Mix up twice the recipe for thinner pancakes as directed on pancake-mix label; refrigerate batter.
2. Line 2 jelly-roll pans or cookie sheets with several layers of paper towels.
3. In heated, lightly greased large skillet or electric fry pan, start making 24 to 28 4-inch pancakes, removing each as cooked to jelly-roll pan in warm place; cover with foil.
4. When half of pancakes are made, start sauteing meat patties in a second large skillet 30 seconds or so on the first side, a few seconds on the other side; then remove to second jelly-roll pan in warm place; cover with foil.
5. When all pancakes and patties are done, fold one edge of each pancake about one-third of the way over each patty, as pictured, pressing down and holding together for a moment. Then quickly whisk them out to the buffet table.
6. Guests help themselves to this finger-food, no knives or forks needed, and to an assortment of relishes, if desired.
Rate It
Nutrition Rank
Nutrition Facts
Serving size: Complete recipe
Calories 2708 Calories from Fat 1482
% Daily Value*
Total Fat 166 g255.7%
Saturated Fat 63 g315.1%
Trans Fat 0 g
Cholesterol 688.8 mg229.6%
Sodium 6136.9 mg255.7%
Total Carbohydrates 92 g30.7%
Dietary Fiber 3.5 g13.9%
Sugars 18.3 g
Protein 176 g352.6%
Vitamin A 0.4% Vitamin C 5%
Calcium 42.3% Iron 65.9%
*Based on a 2000 Calorie diet