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The 2016 Festival Cookery Theatre Lineup!
Darrin Hosegrove
Ashburton Chefs Academy
After training at Exeter College, Darrin began his career at Gidleigh Park followed by working for several years in fine dining restaurants around the UK. His love of teaching brought him back to Exeter College, and he joined the Ashburton Cookery School in 2004 with the vision to create a cookery school with a strong ethos supporting South West producers and artisan suppliers. Five years ago he was instrumental in the development of the Ashburton Food Festival and in 2012 was responsible for launching the Ashburton Chefs Academy which has now become a professional accredited training centre teaching culinary diploma's in cuisine and patisserie to an advanced level.
Michael Caines MBE
Lympstone Manor (opening 2017)
The inspiration behind the Festival, two Michelin star chef Michael Caines is opening Lympstone Manor in 2017. Michael was formally the Executive Chef at Gidleigh Park and Director of Brownsword Hotels, Michael is Director of Michael Caines Restaurants. Born in Exeter, he has long been a champion of the South West and the outstanding quality of its local produce. Michael was awarded an MBE in 2006 for Services to the Hospitality Industry and AA Chef's Chef of the Year in 2007.
Mark Dodson
The Masons Arms, North Devon
The Masons Arms, Mark and Sarah Dodsons' Thirteenth Century characterful thatched Inn with a cosy beamed bar and comfortable lounge, offers log fires and a warm welcome. Mark was, for twelve years, Head Chef of Michel Roux's Waterside Inn, Bray. His food displays a modern take on British and French classics with a certain complexity to the cooking and with that it comes as no surprise that the Masons Arms has been recognised by all the major guides and was awarded a Michelin Star in 2006 which has been retained since.
Award winning exceptional local cuisine using only the finest ingredients and presented with taste and style. Wonderful friendly service complete this first class restaurant within this North Devon pub in the village of Knowstone. Truly two experiences in one!
Peter Gorton
Consultant and celebrity chef Peter Gorton and Fellow Masterchef of Great Britain is one of the best-known chefs in the south west of England. Peter has many years of Michelin Star experience and provides consultancy services to hotels and restaurants throughout Britain and abroad. He also runs a successful Hospitality Academy in association with GHQ Training and works extensively with schools in food education.
Peter was former chef proprietor of the prestige's Horn of Plenty and Carved Angel Restaurant gaining a Michelin Star for 10 years and countless other accolades placing both restaurants in the top 10% in Britain which he sold a few years ago. Peter also owned Gorton's a fine dining 26 seater restaurant in Tavistock Devon which he sold recently due to the high demand for his consultancy services.
Peter began his culinary career in 1980 at the age of 16 and trained at some of the finest restaurants in the UK and around the world, from The Walnut Tree in Abergavenny to the Burnham Beaches Hotel in Melbourne, Australia and Jamin in Paris. He has made a number television series including Little Chefs, a six-part programme for ITV Westcountry, and Kill It, Cook It, Eat It for BBC3. Peter is happy in the media spotlight and regularly contributes to magazine articles and recipe columns for the local and national media. He is also a regular voice on BBC Radio Devon's Breakfast Show and has published 3 books, the latest is Peter Gorton 'An Invitation to Cook'.
Dez Turland
Group Development Chef at Brend Hotels
Dez's career started in London with jobs at the Law Courts on the Strand and a private hospital on Baker Street. This led to a role at the world famous Ritz Hotel, Piccadilly working with Michael Quinn MBE and Andreas Antonia, now of the 1 Michelin starred restaurant Simpsons in Birmingham.
Dez then spent two years at the Michelin rated Terrace Restaurant situated at the NEC, Birmingham before helping to open The Alverton Manor, a country house hotel in Truro, Cornwall.
In 1990, Dez became Head Chef at The Greenbank Hotel, Falmouth which quickly gained recognition and was awarded its first AA Rosette.
In 1992, Dez was approached by Brend Hotels to take over at The Royal Duchy Hotel, Falmouth and quickly helped them achieve their 4 Star status as well as being awarded 2 AA Rosettes which they continue to hold.
In 2008, Dez became Group Development Chef for Brend Hotels in charge of 11 hotels, 2 Restaurants and some 100 chefs. In October 2010 he moved to North Devon to oversee all kitchen operations at Saunton Sands Hotel.
Scott Paton
The Horn of Plenty
Scott started cooking at The Jack in the Green near Exeter, having joined them as a kitchen porter when he was still at school. He worked his way through the ranks at The Jack over a period of 9 years, from KP to Commi Chef to Pastry Chef to Sous Chef. Whilst there he completed various work placements in other acclaimed restaurants and patisseries, both in the UK and in Paris. In terms of awards, Scott has won South West Chef of the Year in 2009, and Dessert of the Year in 2008. The Horn has also won a whole host of awards during his time as Head Chef there, including "Best Fine Dining Restaurant in Devon" in the 2012 Food & Drink Awards. They have also won a bronze award for "Devon Hotel of the Year" in the 2012 Devon Tourism Awards. There is a strong emphasis on local produce at the restaurant, with over 70% of their produce sourced within the County, and 90% from the South West.
Matt Mason
The Jack in the Green, near Exeter
Matthew Mason has been the Head Chef of The Jack in the Green at Rockbeare near Exeter for 20 years.
Born and brought up in Devon, after serving his apprenticeship under the tutorage of Shaun Hill at Gidleigh Park, Matthew took over the kitchens of The Jack in the Green in 1995. A year later the Jack became one of the first pubs in Britain to achieve 2 AA rosettes; an award that it has maintained ever since.
A proud father, Matthew's driving ambition is that his passion for good food comes through in each of the dishes the kitchen serves every day. In September the pub retained its Bib Gourmand from Michelin for providing outstanding value for money for the sixth consecutive year. In December it was named by Devon Life as their 2015/16 'Gastro Pub of the Year.'
"In order to evolve we look to our landscape and delve deeper into our rich West Country food culture. Our suppliers, their heritage and most importantly the ingredients they supply help shape us into what we aspire to be. Simply put; everything a good pub should be."
Matthew Peryer
Lewtrenchard Manor, Okehampton
Born in Bournemouth in 1985, Matthew studied the Specialised Chefs course at Bournemouth and Poole college. From 2001 he took on a three year apprenticeship at one of the best country house hotels in the UK, The Chewton Glen Hotel, and spent a total of six years working under three great head chefs Pierre Chevillard, Alan Murchison and Luke Matthews, moving through the ranks from apprentice to chef de partie.
In 2007, Matthew moved on from Chewton Glen and set his sights on Jersey in the Channel Islands. He started with Mark Jordan at The Atlantic Hotel as junior sous chef and after a short time Matthew was promoted to sous chef. Then in 2010 with the business at The Atlantic expanding Matthew was promoted to head chef while still working under the watchful eye of Mark Jordan.
In April 2013 Matthew moved his family to Lewdown in Devon and is now Head Chef at Lewtrenchard Manor. Working closely with his team to produce simple clean dishes using the best of what Devon has to offer and in particular sourcing his ingredients from the kitchen garden.
Ian Webber
The Five Bells Inn, Clyst Hydon
Ian was the winner of Taste of the West's 'South West Chef of the Year' competition in 2006, after which Michael Caines appointed him Head Chef of his two Michelin starred Gidleigh Park at Chagford. Following a six-year tenure and numerous international awards, in January 2013 Ian then became Executive Head Chef of Abode Exeter for ten months.
Following an extensive renovation, The Five Bells Inn at Clyst Hydon re-opened under new ownership in August 2013. Ian joined the team later that year as Head Chef and within twelve months had helped them to win a Michelin Bib Gourmand.
As a father of three, it was a brilliant opportunity to balance family life with work and approach cooking from a slightly different and more hands on perspective. "My motivation now is to produce delicious, local seasonal dishes and pub favourites with a stylish twist and make them accessible for all. In terms of quality local ingredients we have everything we could possibly want right on our doorstep."
Thomas Hine
Lympstone Manor
Born in Cornwall, Tom has risen through the ranks at a number of highly acclaimed South West restaurants. After studying Hospitality and Catering at College, Tom worked for local celebrity chef Rick Stein where his passion for seafood grew. After three years and progression within the kitchen team, Tom went across the road to join other local celebrity chef Paul Ainsworth who recently received his first Michelin star at No6 in Padstow.
Tom then relocated to The Bath Priory as Sous Chef, introducing him to Michael Caines' cuisine. This led to an opportunity at Gidleigh Park where he learned from Michael and his talented team. Two years in one of the UK's leading kitchens was hugely influential for the development of Tom's career and style of cooking. After Gidleigh, Tom went on to become Michael's Executive Chef at ABode Chester. Tom says, "Michael taught me how to appreciate food and the importance of using fresh locally sourced ingredients to create uncomplicated dishes."
Neil Haydock
Watergate Bay Hotel
As executive chef of Watergate Bay Hotel, Neil oversees all of the hotel's food offerings including three restaurants - The Beach Hut, The Living Space and Zacry's.
He works with a collection of handpicked suppliers and takes inspiration for his dishes from around the world to constantly produce diverse and contemporary menus. Zacry's, the newest addition to Watergate Bay, shows off Neil's passion for contemporary American cuisine, whilst The Beach Hut is more laid back with burgers, mussels and seafood. Neil and his team are constantly building on Watergate Bay's reputation as an outstanding food destination.
Neil's decision to become a chef was made very early and throughout his career he has retained this passion for local, seasonal foods; seeking out small-scale artisan producers to give his menus a real sense of place.
Raised in Lancashire as the grandson of a gamekeeper, Neil went on to live and work in South Africa for several years before taking on senior roles at a number of highly regarded restaurants, including the Sandy Lane Hotel in Barbados, Terence Conran's Bluebird in London and most recently, as Executive Chef at Fifteen Cornwall.
Twice in four years, Neil and his team at Watergate Bay were awarded Best Foodie Hotel as voted for by Food Magazine readers.
Tomas Cook
Dartmoor Kitchen
Dartmoor Kitchen's Executive Chef Tommy has 17 years of training and experience working as Sous Chef with Marco Pierre White and Jean Christophe Novelli preparing, cooking and presenting food at a Michelin level. He moved to River Cottage Canteen in Axminster before running his own successful restaurant 'A Cook's Kitchen' which also catered for many high end private events.
Tommy has been with Dartmoor Kitchen for 4 years and heads up a strong team that are constantly developing new menus and dishes as well as delivering exceptional food across our events.
Simon Hulstone
The Elephant Restaurant & Brasserie
Simon has been cooking professionally since his school days and is one of the UK's most decorated chefs.
By his early teens he already had several World Junior titles to his name and until 2011, he was the only British Chef to win gold in the World Skills Awards. In 2003, Simon was awarded the Roux scholarship for young chefs and he went on to win the National Chef of the Year award in 2008.
Simon has twice represented the UK in the Bocuse d'Or, the world's most challenging and prestigious culinary contest. He is captain of the British team in the Culinary Olympics and was also captain of the English Culinary Team at the Culinary World Cup in 2010 and 2012.
Since heading up the team at The Elephant, Simon has brought his extensive influence of traditional and world cuisine to Torbay, putting the English Riviera on the culinary map. The Elephant was awarded a Michelin star in 2005 which it maintains today. Simon and his father, Roger (also a successful chef) recently took over Burridge's tea rooms on the Torquay harbourside.
Angus McCaig
The Holt, Honiton
Angus McCaig runs The Holt pub and restaurant and Toast Cafe and patisserie with his brother Joe.
Using local ingredients to create accessible, simple and tasty food at both venues on Honiton High Street.
The pub serves the full range of Otter beers.
Angus now teaches bread making and smoked and cured food classes at The Holt.
The Holt has previously won Taste of the West Dining pub of the year, and currently holds 2 AA rosettes.
James Mason
Kentisbury Grange
James trained as an apprentice chef at Exeter College while working at the Diggers Rest at Woodbury Salterton. He then moved to Oxford to work as chef de partie in a 2 rosette pub and worked a stage at Gordon Ramsey's 3 star Hospital Road restaurant.
James then returned to Devon temporarily to take the position of chef de partie at ABode Exeter before moving to Sussex to work at the Michelin-starred Restaurant Tristan in Horsham, Sussex. James then returned to Devon again to work as junior sous with Tom Williams-Hawke at The Salutation Inn, Topsham. Later taking the position of sous chef, it was from here that James entered and won South West Young Professional Chef of the Year.
Thanks to his success in the competition, James was offered the position of head chef at No.1 Rock Road, Rock, Cornwall and he began his new role there in March 2016.
Liam Finnegan
The Castle Hotel, Taunton
Liam Finnegan, has been head chef at The Castle Hotel in Taunton since 2012. He grew up in Carlingford, Co Louth in Ireland and still sources the famous oysters from his home for The Castle's menu. However, whenever possible, he uses local suppliers.
Liam's career path took him through some fantastic restaurants such as The George Hotel on the Isle of White, The Bath Priory and Gidleigh Park where he worked for Micheal Cains, and The Nuremore Hotel (Ray McArdle). When asked about awards, Liam counters that a full restaurant and happy customers are more important. "Of course accolades are brilliant, but anything we get, we receive and share as a team."
John Hooker
The Cornish Arms
John is Head Chef of The Cornish Arms
Andy Witheridge
The Salty Monk
After 36 years as a chef and 18 years at The Salty Monk, Andy has joined forces with The Kings School, Ottery St Mary promoting and teaching our chefs of the future. The Salty Monk runs a student development night every Monday at The Restaurant.
Andy Chown
Fifteen Cornwall
Andy has been with Fifteen Cornwall for over eight years, since 2008, and is our Senior Sous Chef, a demanding role ensuring the kitchen produces top-quality cuisine, creating and writing menu's and taking charge of the kitchen in the Executive chef's absence. A Sous Chef needs first rate culinary skills, a flair with ingredients and an ability to stay calm in a busy kitchen and Andy is no exception, developing his skills during 19 years as a chef, cooking all around the world including in America and New Zealand, and for the likes of Condoleeza Rice, Jack Straw and Prince William.
Favourite things about working for Fifteen Cornwall?
Andy says: "Fifteen Cornwall stands out for the restaurant's total and utter commitment to cooking with what's fresh and what's best and not interfering too much with the flavours, in other words letting the quality of the ingredients do the work."
"I love how much freedom the chef's have with menu choice with a focus on local and quality."
And of course, inspiring all the young people and apprentices is one of his favourite things about his job.
Andy Appleton
Appleton's at the Vineyard
Andy Appleton is the former Head Chef of Jamie Oliver's Fifteen Cornwall, a position he held for 9 years. Andy was originally a senior sous chef at Fifteen London and was part of the team that launched the Fifteen concept back in 2002. During his 10 years at Fifteen Cornwall he has designed menus and food concepts that have satisfied the hunger of over three quarter of a million guests and alongside overseeing the award winning restaurant has managed the apprentice chef training programme that has resulted in 101 young chefs graduating.
Andy left Fifteen in February and started his own venture, a restaurant called Appleton's at the Vineyard, a small restaurant within a new vineyard and winery in Cornwall, Trevibban Mill.
For Andy, food is about more than the recipes – it's a whole attitude and lifestyle that makes great food the focus of every day. It's about sourcing the best seasonal ingredients at their peak, and letting them do the talking without unnecessary clutter and complexities. Taking rustic, Italian dishes and adding a contemporary twist, Andy creates unique menus that bring the best of Italy and Cornwall together on a plate. The new restaurant is exciting for Andy as not only is he cooking for himself, the Vineyard has its own vegetable garden and rears its own lamb for him to use, taking the sourcing policy of using produce on his doorstep, very literally! Appleton's at the Vineyard opened on March 16th 2016.
Sam Moody
The Bath Priory, Bath
Progressing from his first role at the Michelin starred Ockenden Manor, Sam joined Michael Caines' two-star Michelin team at Gidleigh Park. He spent two years working through every section, honing his cooking skills. Now Head Chef at Gidleigh's sister property The Bath Priory, Sam and his team are proud to have earned a Michelin star of their own.
Mark Puckey
Padstow Seafood School
Mark Puckey comes from a long line of Polperro fisherman. Inspired by this, Mark took his first job in a local seafood restaurant before training at Mid-Cornwall College and a catering college in Northern Spain. Alongside this he worked as commis chef at the Jubilee Inn, where he specialised in meat and game, working his way up to sous chef.
Once qualified Mark became head chef along Fowey River. After two years he travelled to Bangkok to explore Asian cuisine. Invited to the 5* Conrad Hotel and Michelin-starred Cuisine Cuisine in Hong Kong, Mark taught Western fish cookery and developed his knowledge of Chinese food. In 1996 Mark set up his own restaurant, The Boathouse, in Polperro, receiving recognition from the Good Food Guide for three consecutive years. Mark was featured in 'Cornish Chronicles', a six part ITV documentary series in 1999.
In 2000, Rick Stein ate at Mark's restaurant after which he invited him to work at the company. Joining as head chef of Stein's Deli in 2000, Mark was appointed head chef at Rick Stein's Café in 2002. After a year, Mark spent three years as production manager for the business. In October 2005 Mark became head chef lecturer at Padstow Seafood School.
Jean-Philippe Bidart
Millbrook Inn, South Pool
Jean-Philippe Bidart, or JP as he is known, is the head chef at the multi-award winning Millbrook Inn at South Pool.
JP learnt how to cook from an early age, surrounded by a large family of enthusiastic cooks, all willing to pass on their knowledge.
Inspired by the great Bernard L'Oiseau, JP trained in Paris at the Centre Formation d'Apprentissage at Evry and his first job was as a Commis Chef at Aux Armes de France, an award-winning restaurant in Coreilles, France. He has also worked at triple-Michelin starred Le Saint Clement in Paris. Since arriving in Britain he was awarded two rosettes during his time at Buckland Touts-Saints Country Hotel and has built up a growing reputation as one of Devon's finest chefs.
JP has firmly put the Millbrook Inn on the map for food since joining the team some eight years ago and has gained nationwide recognition as runner-up at The Craft Guild of Chefs, Restaurant Pub Chef Of The Year in both 2010 and 2012.
He has lead his kitchen team to win the Gastro Pub Challenge at The Restaurant Show, 2010, and won both Kitchen team and Pub Chef of the Year at the Morning Advertiser's Great British Pub Food Awards in 2011. In 2013 year he was a finalist for the Craft Guild of Chefs Awards. In 2013 the Millbrook Inn was also given a Gold award at the prestigious Taste of the West awards. In 2014 the Millbrook Inn won the Food and Drink Devon Best Pub award, Gold in the Devon Tourism Awards Best Pub category and Silver in the South West Best Tourism Awards.
JP has demonstrated at the prestigious Exeter Festival of Food and Drink in 2014 and 2015 and at the Dartmouth Food Festival for several years. JP also trains his chefs though HIT Training, the UK's leading provider of training and apprenticeships in the Hospitaltiy industry and sous chef Dave Gobbett was the West's Regional Champion of the HIT MasterChef Competition 2016.
JP is an advocate of nose to tail eating and he cooks with the very best Devon has to offer from the surrounding landscape and the sea.
JP's style can be summed up as "Where inspired English pub food and French auberge cuisine collide in spectacular fashion."
Robert Spencer
Ashburton Cookery School, Devon
Robert joined Ashburton Cookery School in 2011 after a distinguished chef career cooking in many fine-dining restaurants including sous chef at L'Ortolan, head chef at the Michelin starred Rhodes in the Square, and the New Angel in Dartmouth.
Bini Ludlow
Sweet Cumin
Binixa (Bini) Ludlow grew up in Bradford, West Yorkshire. She learnt traditional Gujarati cooking from her mother at the tender age of eight. This was to prepare her for married life ahead. Bini was fortunate to have been surrounded by experienced home cooks, Bradford's diverse culture, and an array of Indian shops that were full of unusual exotic ingredients.
Bini set up Sweet Cumin to pass on her knowledge to budding cooks, young and old, who want to understand the importance of using spiced, trying new flavour combinations and how to create and develop their own dishes. Cookery courses for adults come in beginner, intermediate and advanced levels. The beginner course is taugh to school age children.
Tim Bouget
ODE-true food
Tim Bouget was born in Devon and studied at Exeter College, going onto the work with Michel Roux at the Waterside inn in Bray and other top London eateries. Later years saw Tim travel and work in North America, Asia, Caribbean, South Africa, and the middle East at the highest levels in the hospitality industry in a career spanning 30 years.
On returning to the UK in 2007 Tim and Clare opened their intimate dining room ODE in the coastal village of Shaldon which went on the win South West Restaurant of the year for 2 years in succession and listed in the UK top 100 at the National restaurant awards and awarded sustainable restaurant of the year in 2012
After the success of ODE it became obvious there was a demand to offer family friendly food for visitors and locals alike. café-ODE, Ness Cove was born, part new build, renovation and conversion opened in 2012 was subsequently named sustainable restaurant of the year in 2013 and 2014 by the Sustainable Restaurant Association.
Most recently ODE-true food group of businesses was awarded the prestigious Catey 2014 for sustainable business, ODE-dining holds 2 AA rosettes and is listed at no 55 in the Square meal top 100 restaurants in the UK.
The most recent café-ODE opened in 2015 and is located at the picturesque Gara Rock at East Portlemouth near Salcombe. Summer 2016 will also see the opening of the first ODE&Co, "true pizza" part of a multi million pound spa and leasure development in partnership with South West Holiday parks which showcases a wood fired sour dough pizza concept.
ODE-true food now is widely recognised as being at the very forefront of the sustainable food movement operating the highest rated sustainable restaurant and café in the UK.
Gelf Alderson
River Cottage
I was instilled with a passion for food from a very early age as I was fortunate to have my mum around as I was growing up who was a fantastic cook. One of my earliest memories is ruining some of her more delicate doughs and pastries!
I left school at sixteen and went straight into the kitchen. I'd had a job as a Kitchen Porter/prep chef since the age of thirteen and had decided that I wanted to be a chef.
I trained in a 5 star hotel, going to college once a week. It was a good place to train as it still approached food as it should be done; using whole carcasses and making everything from scratch so it was there I first picked up my butchery and fish monger skills.
After two years I moved on and decided to specialise in pastry and was fortunate enough to train under an excellent pastry chef who had worked at Michelin star level for thirty years. I stuck at this for two years until I was dragged back into the main kitchen.
I then moved to Stratford and worked for a small group of gastro pubs, all holding at least one rosette. I quickly moved up the ladder ending up as group head chef overseeing four kitchens. It was a great job and the only reason I left is because I wanted to start moving to the south of England.
Next stop was a stint working for Martin Blunos, holder of two Michelin stars. This was an amazing experience and gave me the opportunity to earn my fine dining stripes.
I finally arrived in Devon and knew almost straight away that the area was something special in the way of food. First I helped my old Executive chef to open a restaurant and spent a year successfully developing the business. I then moved into the ethical food sector working for an indoor ethical and sustainable food market and restaurant.
After all of this I fancied a break, so I went and worked for the National Trust. What I wasn't expecting was to find a six and a half thousand acre estate of productive farm land connected to the estate with none of the produce coming into the kitchen. I spent the next three and half years changing that, working closely with the farmers themselves to develop two busy restaurants into being self-sufficient from the estate.
By the time the opportunity arose to join the team at River Cottage HQ, I had developed a Devon Ruby Red Beef farm, growing my own organic Maris Widgeon which was milled in our own 300 year old mill. We also had an organic dairy producing milk and cream; a community farm of 35 acres; 14 productive orchards producing award winning chutney, cider and honey; ten 1-acre market garden allotments as well as a supply of venison and game from the estate - shot as part of a larger conservation plan.
Now I'm at River Cottage HQ running the busy kitchens and cookery schools down on the farm and loving every minute.
Tom Williams-Hawkes
The Salutation Inn, Topsham
Tom started his cooking journey during a school work experience at Gidleigh Park, Chagford under the guidance of Michael Caines. Michael, himself started his professional career at The Imperial Hotel in Exeter run by Tom's forefathers. His great grandfather ran Deller's of Exeter for 17 years between the First and Second World War. It was an amazing cafe renowned for its quality and architecturally a leading Art Nouveau building.
Tom attended Exeter College as a chef trainee for three years graduating as Top Student, then on to Gordon Ramsey at Hospital Road, Chelsea then to Petrus under Marcus Waring before returning to Devon and working his way up to Sous Chef at Gidleigh for Michael, a spell in France followed for the Rothschilds during Gidleigh refurbishment and then on to the Abode in Exeter as Executive Chef for three years before opening the Salutation with the family. Now Tom with the help of his partner Amelia runs The Salutation Inn in Topsham a fabulous resturant with rooms, cafe and private dining room in the heart of Topsham.
Nicola Youngs
South West Home Cook of the Year 2015
Nicola Youngs is a property developer and lives in Dymock, Gloucestershire with her husband Richard, children Emma and Thomas and their 5 chickens (Obi-hen Kenobi, Henzo Ferrari, Mary Cluckins, Christian-hen Dior and Big Fat Chicken).
"I entered South West Chef last year because a great friend (who was a finalist in 2014) was kind enough to suggest that I was a good cook and I might enjoy it. I can honestly say that I didn't expect to reach the final and actually winning the title still seems like a dream but I was fortunate to have the choice of so much fantastic local produce on which to base my dishes.
My greatest food success (apart from South West Chef!!) was probably a particularly ambitious Lego birthday cake for my son and one of my least successful was a parsnip and apple soup which prompted my daughter to coin the phrase 'thanks for lunch, please don't make it again!"
Since winning her title, Nicola has appeared regularly on BBC Radio Gloucestershire, sharing her recipes and cooking tips with the people of Gloucestershire. She loves cooking for her family and friends and teaching her children to cook and is delighted to be part of this year's Food Festival.
Jamie Rogers
South West Chef of the Year (overall) and South West Professional Chef of the Year 2015
Jamie is the head chef at the Langdon Court Hotel at Down Thomas near Plymouth. He began his career in catering at the age of 12, washing dishes and helping with some prep at The Cricket Inn, Beesands. He later worked as an apprentice with the Tanner brothers at Tanners and the Barbican Kitchen before taking a position as sous chef at the Glassblowing House on the Barbican at Plymouth. After a spell at the South Sands Hotel at Salcombe, Jamie moved to Langdon Court Hotel in 2013, initially as sous chef but he was promoted to head chef in 2014.
Later that year, Jamie entered BBC MastcefChef reaching the quarter finals and after entering South West Chef of the Year three times, won the Professional Chef category in 2015, also being awarded the title of overall South West Chef of the Year.
Jack Sharland
South West Student Chef of the Year 2015
After leaving school, Jack initially took a two year course at the Michael Caines Academy and as part of this course worked a stage at The Salutation Inn, Topsham with chef Tom Williams-Hawke and another at the Hand and Flowers, Marlow, with Tom Kerridge. Following his stage, Jack was offered the role of part-time commis chef at The Salutation Inn while he continues his studies for a level 3 NVQ at Exeter College.
Adam Little
Exeter Golf and Country Club
Adam Little has transformed the restaurant, banqueting and members' café bar since his arrival at Exeter Golf and Country Club as Head Chef, in October 2014. Always with a focus on seasonality and provenance, Adam and his team provide a perfectly balanced menu of hearty and healthy choices for the range of 5,000 members from golfers to fitness fans. While for the restaurant and banqueting, Adam's creativity and passion for perfection ensures fine dining standards are maintained. Adam's achievements include the fourth star and two AA rosettes that he contributed to while at the Dart Marina Hotel, and his eight-year reign as Head Chef at the acclaimed, Harry's Grill Bar. Exeter Golf and Country Club is celebrating its 121st anniversary as a golf course this year, and the opening of its redesigned course layout. It is a momentous year for the club, as one of Exeter's longest-standing establishments. The club, with its gym, indoor and outdoor swimming pools, rackets courts and golf course continues to lead the way, with the addition of a new spa last year. Adam will be joined on stage by his Sous Chef, Ben Corcutt.
James Golding
The Pig Group
The Savoy Hotel first employed James while still just a student on the Specialised Chef course. Within 3 years he had completed all sections at the Savoy and had a firm grasp of Classical French cooking. It was at this time Chris Corbin and Jeremy King were beginning to attain legendary status for the sophisticated elegance of Caprice Holdings; Le Caprice (1981), The Ivy (1990), and J Sheekey (1997). In 1998 James was offered Demi Chef de Partie at Le Caprice working under Mark Hix and later Elliot Ketley.
It was during the next 7 years James's love for British seasonal produce began to present. Truffles, foie gras and caviar were happily exchanged with elvers, lamb's kidneys, Dorset cockles and snipe. James stayed at Le Caprice until 2001 when head chef Tim Hughes offered him a new position at the seafood restaurant J Sheekeys. Elliot Ketley placed James in charge of the 6th floor restaurant at Soho House New York. It was his experiences in America that finely tempered his Modern British style of cuisine.
In 2006 James returned to his home on the south coast as both a seasoned chef and new father. James's work began to take on inspiration from the region and it's unique produce from both forest and sea.Through his work as head chef at Harbour Heights he has worked to raise interest in where his food comes from and how it tastes. He has done this through working closely with the New Forest Marque, Direct from Dorset and the AA.
Throughout these years James love for seasonal British food never wavered and in 2006 he returned to the UK where he became head chef at Harbour Heights. In 2011 James became head chef of THE PIG and is instrumental in the walled garden and with the foraging too. In 2014 James became Chef Director overseeing THE PIG group.
Darrin Hosegrove
Ashburton Chefs Academy
Michael Caines MBE
Lympstone Manor (opening 2017)
Mark Dodson
The Masons Arms, North Devon
Peter Gorton
Dez Turland
Group Development Chef at Brend Hotels
Scott Paton
The Horn of Plenty
Matt Mason
The Jack in the Green, near Exeter
Matthew Peryer
Lewtrenchard Manor, Okehampton
Ian Webber
The Five Bells Inn, Clyst Hydon
Thomas Hine
Lympstone Manor
Neil Haydock
Watergate Bay Hotel
Tomas Cook
Dartmoor Kitchen
Simon Hulstone
The Elephant Restaurant & Brasserie
Angus McCaig
The Holt, Honiton
James Mason
Kentisbury Grange
Liam Finnegan
The Castle Hotel, Taunton
John Hooker
The Cornish Arms
Andy Witheridge
The Salty Monk
Andy Chown
Fifteen Cornwall
Andy Appleton
Appleton's at the Vineyard
Sam Moody
The Bath Priory, Bath
Mark Puckey
Padstow Seafood School
Jean-Philippe Bidart
Millbrook Inn, South Pool
Robert Spencer
Ashburton Cookery School, Devon
Bini Ludlow
Sweet Cumin
Tim Bouget
ODE-true food
Gelf Alderson
River Cottage
Tom Williams-Hawkes
The Salutation Inn, Topsham
Nicola Youngs
South West Home Cook of the Year 2015
Jamie Rogers
South West Chef of the Year (overall) and South West Professional Chef of the Year 2015
Jack Sharland
South West Student Chef of the Year 2015
Adam Little
Exeter Golf and Country Club
James Golding
The Pig Group


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Day 19 of One Month to a Better Board-Three Core Areas of Board Inquiry
Employment Law This Week: DC's Paid Leave Law, NYSDOL Regulations Revoked, Outsourcing Violated the NLRA, HHS Regulations Affect Employers
Your Cyber Minute: Current GDPR regulatory and enforcement landscape
Day 18 of One Month to a Better Board-Six Areas of Board Inquiry into Compliance
Your Cyber Minute: The Implications of the GDPR for Cybersecurity
FCPA Compliance Report-Episode 309-James Koukios
Day 17 of One Month to a Better Board-Incorporating Compliance into Long-Term Corporate Strategy
FCPA Compliance Report-Episode 308-Ben Locwin on Forecasting
Day 16 of One Month to a Better Board-the Board and Succession Planning
Day 15 of One Month to a Better Board-the Board Role in Hiring
Day 14 of One Month to a Better Board-Boards and Doing Business in China
This Week in FCPA-Episode 40- the Worse than Useless edition
Day 12 of One Month to a Better Board-What Leads to a Successful Board Investigation
Everything Compliance-Episode 7
Compliance into the Weeds-Episode 28
Day 11 of One Month to a Better Board-What Leads to a Successful Board Investigation
Day 10 of One Month to a Better Board-What is Your Board's Investigation Protocol
Day 9 of One Month to a Better Board-Board Governance and Risk
Compliance into the Weeds-Episode 27-Greek Gods, Data Hacks and MLB
This Week in FCPA-Episode 39-the Super Bowl LI edition
Crude oil and natural gas prices reached multiyear lows of approximately $26 per barrel for crude oil (as of January 2016) and $1.50 per million British thermal units (mmbtu) for natural gas (as of March 2016). This...more
In an opinion piece in the WSJ, House Majority Leader, Kevin McCarthy, said that the House will soon be taking "the ax" to the SEC's rules on Disclosure of Payments by Resource Extraction Issuers, mandated under Dodd-Frank,...more
January 25, 2017 On January 19, 2017, the Department of the Treasury and the Internal Revenue Service (IRS) issued final regulations (Final Regulations) regarding qualifying income under Internal Revenue Code (Code) section...more
The U.S. District Court for the Eastern District of Louisiana dismissed a Chapter 7 bankruptcy trustee's claims against officers and inside directors of ATP Oil & Gas Corporation in Tow v. Bulmahn on Wednesday.
In Tow v....more
The dramatic decline in oil and gas prices that began in 2014 has led many financial sponsors and exploration and production companies to consolidate assets and focus their funds on areas that can generate economic returns...more
As part of UK Prime Minister Theresa May's new industrial strategy, private equity deal teams should expect a more interventionist approach to the acquisition of strategically important UK businesses by foreign buyers. The UK...more
In recent months, managers of private equity funds in the energy sector have been facing a scenario they likely never imagined: having to return millions of dollars of their "carried interest" earnings back to investors....more
SEC Division of Corporation Finance Issues Five Additional C&DIs Relating to Pay Ratio Disclosure Rule –
On October 18, the Securities and Exchange Commission's Division of Corporation Finance...more
With U.S. oil and gas prices dipping low over the past year and a half, a large number of companies have declared bankruptcy. In the next year and a half, it is forecasted that more companies who are limping along, may seek...more
Sector Profile -
Covering two million square km, the Kingdom of Saudi Arabia is the largest country by landmass in the Middle East and the 13th largest in the world. The Kingdom's geology gives it an abundance of natural...more
"Green Bonds" are a relatively new trend in the bond market. They offer investors an opportunity to invest in "green projects" that help mitigate climate change. Categories of green projects include renewable energy, energy...more
Canada's world leading mining capital markets offer a wealth of opportunity, with their access to local and global natural resources, finance opportunities for companies at all stages, and sophisticated technical know-how....more
Impact of Low Commodity Prices -
After a decade long boom in the resources and energy sector, prices across almost all commodities declined from 2012, with particularly sharp declines during 2015 and into 2016, as supply...more
As the New Hampshire Public Utilities Commission prepares for an auction of the state's largest utility's generating assets, its auction advisor J.P. Morgan has recommended a broad public auction of the assets, using a two...more
Key Points -
- FERC continues to focus on "related-position" manipulation cases—this time involving bidweek trading to influence the value of related financial positions.
- FERC aggressively pursues market...more
Despite the current slump in oil prices, there has been a general uptick in private capital flowing into the oil patch. With the view that the worst is behind us and that prices have settled relatively, many of the biggest...more
On July 21, 2016, the IRS issued long-awaited regulations under Section 50 of the Internal Revenue Code (the "Code") clarifying the manner in which "Section 50(d) Income" is to be recognized in lease pass-through investment...more
The Canadian Securities Administrators (CSA) have released CSA Staff Notice 51-346 Continuous Disclosure Review Program Activities for the fiscal year ended March 31, 2016 (Notice), summarizing the results of its members'...more
On 17 May 2016, Dentons' third annual Global Energy Summit brought together key industry leaders to discuss current challenges facing the energy sector and the opportunities arising from them. Over 200 delegates and 50...more
Recent activity in the waste management sector in many Gulf Cooperation Council (GCC) countries suggests that governments in the region are starting to look again at waste to energy (W2E) projects.
Within the span of 18...more
Please join Locke Lord for a complimentary CLE seminar on current issues affecting the energy ?sector. By leveraging the extensive experience our lawyers bring to the table from the energy ?and restructuring & insolvency, we...more
"Risk is sexy?" - Anonymous GC -
Not every Director or General Counsel (GC) is likely to describe risk analysis as "sexy" but there is little doubt that risk issues have demanded a board level focus which would have been...more
On June 9, the Federal Energy Regulatory Commission ("FERC") issued an order revoking authority to charge negotiated "market-based" rates ("MBR Authority") previously granted to several subsidiaries of Berkshire Hathaway...more
Broker-Dealer Sanctioned US $415 Million by SEC for Violating Customer Protection Requirements:
Two Merrill Lynch entities agreed to pay sanctions of US $415 million to resolve charges brought by the Securities and...more
On 15 April 2016, the Department of Mineral Resources published the Reviewed Broad-Based Black Economic Empowerment Charter for the South African Mining and Minerals Industry, 2016 (Draft Mining Charter) for public comments....more
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Clay coatings on Whitewater Lake rocks at Endeavour's rim, sol 3074
Filed under pretty pictures, Opportunity, Mars Exploration Rovers, Mars
Original image data dated on or about September 16, 2012.
Most NASA images are in the public domain. Reuse of this image is governed by NASA's image use policy.
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Texas Digital Newspaper Program - Browse
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- Corpus Christi Caller and Daily Herald (Corpus Christi, Tex.), Vol. SIXTEEN, No. 213, Ed. 1, Friday, August 14, 1914
- Daily newspaper from Corpus Christi, Texas that includes local, state and national news along with extensive advertising.


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Mile after mile, play after play, these kids low-cut training socks keep you in the comfort zone with allover climalite sweat protection, a cushiony feel and a supportive compression arch design. The mesh upper foot fans out the hot and breezes in the cool.
- Two pairs per pack
- climalite fabric sweeps sweat away from your skin
- Half-cushion with textured arch compression; Mesh upper foot
- Odor resistant: This product has been treated to resist bacterial odors
- Contrast details; low-cut length
- Acrylic / polyester / elastane / natural latex rubber
- Imported
- Fits kids shoe sizes 13 to 4
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In patients with type 2 diabetes who have not been on insulin therapy before the study will achieve better glycemic control by the treatment regiment consisting of two times daily insulin lispro mix 25 than by the treatment regiment with consisting of one time daily injection of insulin glargine. Improved glycemic control will be compared by the fasting plasma glucose and blood glucose excursions 2 hours after breakfast.
The objective of this study is to investigate which type of insulin regimen is the best way to achieve best glycemic control in early type 2 diabetes. Patients with diabetes mellitus type 2 with a duration of diabetes between 1 and 10 years without previous insulin therapy will be randomized on insulin lispro mix 25 or insulin glargine therapy. Glycemic control will be compared by the between treatment difference in fasting plasma glucose and 2h postprandial blood glucose excursions (preprandial -postprandial excursions) after breakfast.
Allocation: Randomized, Control: Active Control, Endpoint Classification: Safety/Efficacy Study, Intervention Model: Parallel Assignment, Masking: Open Label, Primary Purpose: Treatment
Diabetes Mellitus Type 2
Insulin lispro mix 25, Glargine
For additional information regarding investigative sites for this trial, contact 1-877-CTLILLY (1-877-285-4559, 1-317-615-4559)
Mexico City
Eli Lilly and Company
Published on BioPortfolio: 2014-08-27T03:35:23-0400
The DURABLE Trial: Evaluating the Durability of Starter Insulin Regimens in Patients With Type 2 Diabetes (IOOV)
This study will compare insulin lispro low mixture [LM] and insulin glargine both in combination with the patient's oral diabetes medicines, for their ability to control blood sugar in pat...
PUMP STUDY MDI Lantus/Lispro vs Continuous Insulin+Lispro
Whether a once-daily basal injection of insulin glargine with mealtime injections of insulin lispro achieves equivalent glycaemic control (HbA1c) to administration of insulin lispro by con...
Study of HDV Insulin Versus Insulin in Type 1 Diabetes Subjects (ISLE-1)
This will be a Phase 2b, multicenter, randomized, double blind, titration clinical study, evaluating the efficacy and safety in the HDV Insulin Lispro Group versus Insulin Lispro Group in ...
Long-Term Effects of Insulin Plus Metformin Regimens on the Overall and Postprandial Glycemic Control of Patients With Type 2 Diabetes
The primary objective of this study is to show that a prandial insulin regimen, consisting of premeal insulin lispro "mid mixture" (or a combined regimen of insulin lispro "mid mixture" an...
A Study for Type 2 Diabetic Patients
The purpose of the study is to compare the insulin lispro low mixture (1, 2 or 3 daily injections) with insulin glargine (alone or with 1, 2 or 3 insulin lispro daily injections) on loweri...
Comparison of Insulin Lispro Mix 25 with Insulin Lispro Mix 50 as Insulin Starter in Chinese Patients with Type 2 Diabetes Mellitus (CLASSIFY Study): A Subgroup Analysis of a Phase 4, Open-Label, Randomized Trial.
Premixed insulins are recommended starter insulins in Chinese patients after oral antihyperglycemic medication (OAM) failure. Here, we compared the efficacy and safety of Insulin Lispro Mix25 (LM25) t...
A Randomized, Double-Blind Clinical Trial Comparing Basal Insulin Peglispro and Insulin Glargine, in Combination with Prandial Insulin Lispro, in Patients with Type 1 Diabetes: IMAGINE 3.
To compare the efficacy and safety of basal insulin peglispro (BIL), with a flat pharmacokinetic and pharmacodynamic profile and a long duration of action, with insulin glargine (GL) in patients with ...
A Randomized Clinical Trial Comparing Basal Insulin Peglispro and Insulin Glargine, in Combination with Prandial insulin Lispro, in Patients with Type 1 Diabetes: IMAGINE 1.
The primary objective was to demonstrate that basal insulin peglispro (BIL) was non-inferior compared with insulin glargine (GL) for HbA1c at 26 weeks with a non-inferiority margin of 0.4%.
The effects of exenatide twice daily compared to insulin lispro added to basal insulin in Latin American patients with type 2 diabetes: A retrospective analysis of the 4B trial.
Socioeconomic changes in Latin American countries have led to an increased prevalence of type 2 diabetes (T2D). We examined the effects of exenatide twice daily (BID) or insulin lispro, each added to ...
The cost-effectiveness of exenatide twice daily (BID) versus insulin lispro three times daily (TID) as add-on therapy to titrated insulin glargine in patients with type 2 diabetes.
To evaluate the cost-effectiveness of exenatide twice daily (BID) versus bolus insulin lispro three times daily (TID) as add-on therapy when glycemic control is suboptimal with titrated basal insulin ...
Diabetes Mellitus, Type 2
A subclass of DIABETES MELLITUS that is not INSULIN-responsive or dependent (NIDDM). It is characterized initially by INSULIN RESISTANCE and HYPERINSULINEMIA; and eventually by GLUCOSE INTOLERANCE; HYPERGLYCEMIA; and overt diabetes. Type II diabetes mellitus is no longer considered a disease exclusively found in adults. Patients seldom develop KETOSIS but often exhibit OBESITY.
Diabetes Mellitus, Type 1
A subtype of DIABETES MELLITUS that is characterized by INSULIN deficiency. It is manifested by the sudden onset of severe HYPERGLYCEMIA, rapid progression to DIABETIC KETOACIDOSIS, and DEATH unless treated with insulin. The disease may occur at any age, but is most common in childhood or adolescence.
A 51-amino acid pancreatic hormone that plays a major role in the regulation of glucose metabolism, directly by suppressing endogenous glucose production (GLYCOGENOLYSIS; GLUCONEOGENESIS) and indirectly by suppressing GLUCAGON secretion and LIPOLYSIS. Native insulin is a globular protein comprised of a zinc-coordinated hexamer. Each insulin monomer containing two chains, A (21 residues) and B (30 residues), linked by two disulfide bonds. Insulin is used as a drug to control insulin-dependent diabetes mellitus (DIABETES MELLITUS, TYPE 1).
Prediabetic State
The time period before the development of symptomatic diabetes. For example, certain risk factors can be observed in subjects who subsequently develop INSULIN RESISTANCE as in type 2 diabetes (DIABETES MELLITUS, TYPE 2).
Rats, Inbred Bb
A strain of Rattus norvegicus which is a model for spontaneous insulin-dependent diabetes mellitus (DIABETES MELLITUS, INSULIN-DEPENDENT).
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Mercedes Crash Compilation #1
Rate, Share and Subscribe ! Like us on Facebook: http://www.facebook.com/topcrashes Car Crash Community: http://gplus.to/carcrashes Google+ : http://www.gplus.to/DiscoveryGalaxy Follow on Twitter: https://twitter.com/CarCrashWorld
Ml 320 (2003) acceleration 65 m/h
Ml 320 (2003) acceleration 65 m/h
Excellence Punta Cana
Excellence Punta Cana doggy doggy
Mercedes ML320 on Hog's Back
After watching the H2s & an H3 walk up Hog's Back with out any trouble, our buddy decided he'd try it in his ML320. BTW, he sold the ML and bought an H2.


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Lochman chosen to take over Souhegan football
Thursday, February 28, 2013
Mike Lochman was just out of college when he landed a football coaching job at Milford High School 15 years ago. When the season ended, he got a call from his old Merrimack High School coach, Joe Raycraft.
Since Lochman had helped prepare the Spartans for a game against rival Souhegan during the season, would he help his old school get ready for the Sabers in their Thanksgiving Day game?
Lochman returned to his alma mater and soon joined the staff on a permanent basis. As he moved up through the coaching ranks, eventually joining Milt Robinson's staff at Hollis Bookline, there was always that annual game with Souhegan. A few years ago, the Cavaliers and Sabers met twice, the second time coming in Hollis Brookline's first ever playoff game.
When the Hollis Brookline and Souhegan head coaching positions opened up late last fall, Lochman was interested in both. Fellow Hollis Brookline assistant Rick Bergskaug landed the Hollis Brookline job and Lochman was hired at Souhegan.
It's a good fit for the 37-year-old New Boston resident, who works in human resources at BAE Systems in Nashua. His drive home now usually includes a stop at Souhegan to help in the off-season weight training program.
He knows he has big shoes to fill.
Before stepping down in November, former Souhegan coach Mike Beliveau led the Sabers to the playoffs 14 times in the previous 15 years, winning Division III championships in 2004, 2008, 2009 and 2010.
Lochman said he met last week with Beliveau, who will continue to teach at the school.
"We met for about 90 minutes," Lochman said, "and if he didn't have an appointment, it could have easily gone on for another four hours."
Lochman will strive to continue the success Souhegan has enjoyed, but there will be changes. The spread offense that Beliveau adopted in the past decade will be replaced by a pro style offense Lochman taught as offensive coordinator at Hollis Brookline.
"The five years I spent at Hollis Brookline were a blast," Lochman said. "I came in a year after they won one game in Division IV and the state moved us up to Division III."
After struggling more or less since the inception of the program, Hollis Brookline reached the playoffs for the first time in 2010 and reached them again in 2011 in a tough division.
Neither Souhegan nor Milford qualified for the playoffs that year.
"I was really happy doing what I was doing," Lochman said. "Then Milt made the decision to step down and spend more time with his family."
Lochman, whose wife Shelley is the head cheerleading coach at Hollis Brookline, played running back and safety on some good Merrimack teams in the early 1990s.
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Posted 14 September 2011 - 04:12 PM
I don't suffer from insanity, I enjoy every minute of it.
"The lesson is this - the game is rigged. The cards are stacked. The dice are loaded. It's the same as it always was. Every cycle. People in power exert power. Little people cower in their homes, think what they're told to think, and buy whatever product will help them forget how horrible their lives are for another day. And that's why we don't *play* their fragging game. We don't swallow their drek sandwich and politely ask for another.
It's why we run the shadows." - Harlequin
Dreaming permits each and every one of us to be quietly and safely insane every night of our lives.
We're starving artists, going to school to become starving artists. What a strange world this is. - William Hawk Salas
Posted 14 September 2011 - 06:49 PM
"I got my brother and his six year old hooked last week. They were soon back at the friendly local for more. Starts with a cute lil unicorn, next thing you're onto griffins and purple worms." ~ Carnacki the Ghost Finder
Posted 15 September 2011 - 09:13 AM
"Ehwaz...but now I'm not."
Posted 19 September 2011 - 03:55 PM
Official inventor of Barbecued Gonturzap Soup.
Posted 08 April 2012 - 03:19 PM
Mark Twain
Posted 29 April 2012 - 12:24 PM
If you're not into Drama do not bother joining. It's more soap opera than social club. Attend without joining that way you can walk away at any time.
Yeah,it seems here where i live,they usually host demos at the Scottish games and such.
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The much anticipated autopsy report on late Ronke Shonde, the mother of two allegedly killed by her husband, Lekan, two weeks ago in Egbeda area of Lagos, during a scuffle, is out. 293 more words
Tags » Autopsy Report
SHOCKER!!! Ronke Shonde did not die from marks of violence – Autopsy
An autopsy report on late Ronke Shonde has revealed that the said victim was not killed by the marks of violence on her. 395 more words
Medico legal autopsy refers special examination of a dead body carried out under laws of stats for security of its citizens. A medico legal autopsy is different from a clinical autopsy. 643 more words
Autopsy: Tenn. native, Dartmouth swimmer had rare heart condition
MIAMI (AP) – Autopsy results show a rare heart condition contributed to a Dartmouth College swimmer's accidental death at a Florida pool.
Tate Ramsden of Nashville, Tennessee, died Dec. 134 more words


text: What's The Strangest Digital In-Car Display?Patrick Frawley3/13/12 11:30amFiled to: Question of the Dayqotd452EditPromoteShare to KinjaToggle Conversation toolsGo to permalink Carmakers have never shied away from efforts to make their products seem as high-tech as possible, sometimes at the expense of real usability. Instruments and secondary controls are especially susceptible to the video-game treatment. What's the weirdest, most awkward, most Tokyo-at-night automotive control setup? Advertisement It may be among the most sophisticated cars on the road in its own way, but no one has ever accused the Toyota Prius of being set up to provide a direct driving experience. This is as true of the driver's control arrangement as any takes on handling or braking. Nothing else on the market displays its PC-influenced, car-as-unexciting-motion-appliance intentions as clearly as the arrangement of the displays and controls in the ur-hybrid. I'm sure there's lots of ergonomic research behind everything seen here, but somehow I am completely distracted.(QOTD is your chance to address the day's most pressing automotive questions and to experience the opinions of the insightful insiders, practicing pundits, and gleeful gearheads that make up the Jalopnik commentariat. If you've got a suggestion for a good Question of the Day, send an email to tips at jalopnik dot com.) Advertisement Photo Credit: ToyotaReply452 repliesLeave a reply


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Visit Us
We are excited to have you visit our renovated nine-story neo-classical bank building at 31 Mamaroneck Avenue in White Plains, NY. The historic building in the heart of the downtown not only serves as ArtsWestchester's headquarters, it features a 2-story gallery space that is free and open to the public.
31 Mamaroneck Avenue, 3rd Floor
White Plains, NY 10601
Tel: 914.428.4220 | Fax: 914.428.4306
Office hours: Monday – Friday, 9am – 5pm
Gallery hours: Tuesday – Friday, 12n – 5pm / Saturday, 12n – 6pm
Download directions by clicking here.
Parking is conveniently located at The City Center parking garage with entrances on Main Street and Martine Avenue.
Fill out the form below or view our Staff Directory


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Houston Texans
The Texans are no longer in the market for a veteran quarterback after agreeing to terms on a one-year contract with John Beck.
Chris Burke of SI.com analyzes what kind of contribution the Texans can expect from rookie receiver DeVier Posey.
Indianapolis Colts
Last weekend the Colts welcomed about 40 rookies, including the team's 10 draft picks, for a three-day orientation that pleased GM Ryan Grigson.
Florida International product T.Y. Hilton, an explosive 5-foot-9, 183-pound receiver, hopes to bring a spark to the offense and special teams, writes Craig Kelley of the team's website.
Jacksonville Jaguars
Tania Ganguli offers insight on the Jaguars' decision to release defensive back Drew Coleman last week.
Alfie Crow of Big Cat Country takes a look at undrafted college quarterback Mike Brown, who is trying to make the Jaguars as a wide receiver.
John Oehser of the team's website has the story of safety Jeremiah Brown, who made an impression at the team's three-day rookie tryout camp.
Tennessee Titans
Receiver Kenny Britt says he has matured, and he's been all smiles this offseason, writes Jim Wyatt of the Tennessean.
The Titans welcomed their seven draft picks and several undrafted signees for a rookie minicamp that begins Friday.


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Definitions for kaleidophone
This page provides all possible meanings and translations of the word kaleidophone
Webster Dictionary
an instrument invented by Professor Wheatstone, consisting of a reflecting knob at the end of a vibrating rod or thin plate, for making visible, in the motion of a point of light reflected from the knob, the paths or curves corresponding with the musical notes produced by the vibrations
Origin: [Gr. beautiful + appearance, form + sound.]
Chambers 20th Century Dictionary
ka-lī′do-fōn, n. an instrument consisting of a rod or thin plate with a knob at the end, for showing the curves corresponding with the musical notes produced by the vibrations. [Gr. kalos, beautiful, eidos, form, phōnē, sound.]
Chaldean Numerology
The numerical value of kaleidophone in Chaldean Numerology is: 8
Pythagorean Numerology
The numerical value of kaleidophone in Pythagorean Numerology is: 7
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Backyard Barbecued Chicken with Homemade BBQ Sauce
- 8 whole chicken leg quarters
- 2 cups Emeril's Homemade BBQ Sauce
- Salt and freshly ground black pepper, to taste
How to make it
Preheat grill to medium-low, and brush grate with oil.
[step-item number="2" image_url="" title="" ]Season both sides of chicken legs with salt and pepper. Place chicken on grill, skin side down, and cook, adjusting chicken's position and turning pieces occasionally, until about halfway cooked, about 15 minutes. With brush, baste chicken legs with barbecue sauce. Continue to cook, turning pieces frequently and reapplying sauce each time chicken is turned, until cooked through and instant-read thermometer inserted into thickest part registers 160° to 165°F, 15 to 20 minutes. Serve chicken hot or warm.
Adapted from Emeril at the Grill by Emeril LaGasse (HarperStudio)
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And your life's about to get more interesting.
Some people like to travel by train because it combines the slowness of a car with the cramped public exposure of an airplane.
Dennis Miller
I think my pilot was a little inexperienced. We were sitting on the runway, and he said, "OK, folks, we're gonna be taking off in a just few—whoa! Here we go."
Kevin Nealon
"I can't wait until your vacation is over." —Everyone following you on Instagram
A man knocked on my door and asked for a donation toward the local swimming pool. So I gave him a glass of water.
Comedian Greg Davies
Just found the worst page in the entire dictionary. What I saw was disgraceful, disgusting, dishonest, and disingenuous.
Client: We need you to log in to the YouTube and make all our company videos viral.
From clientsfromhell.net
My cat just walked up to the paper shredder and said, "Teach me everything you know."
"Just because you can't dance doesn't mean you shouldn't dance." —Alcohol
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My parents didn't want to move to Florida, but they turned 60 and that's the law.
—Jerry Seinfeld
Q: What do you call an Amish guy with his hand in a horse's mouth?
A: A mechanic.


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Close-up of the Navajo Sandstone cliff, Glen Canyon, Arizona. We were in a floating raft on the Colorado River when I took this and our guide for the trip told us people often see what looks like a girl on a swing on this section of the rock. The red colour is due to the iron oxide hematite and the black colour is due to the iron oxide magnetite. This would have been a vast quartz sand desert in the Jurassic Period.
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Panasonic RP-TCM105E. Ear coupling: Intraaural, Wearing style: In-ear, Maximum input power: 200 mW. Connectivity technology: Wired, Device interface: 3.5 mm (1/8"), Cable length: 1.2 m. Colour of product: Blue. Weight: 13 g
In-ear headphones with an in-line microphone enable convenient use with your existing smartphone, reproducing clear sound with excellent noise isolation.


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|Message view
|« Date » · « Thread »
|« Date » · « Thread »
|"Chris Male (Commented) (JIRA)" <j...@apache.org>
|[jira] [Commented] (LUCENE-3930) nuke jars from source tree and use ivy
|Thu, 29 Mar 2012 10:32:27 GMT
[ https://issues.apache.org/jira/browse/LUCENE-3930?page=com.atlassian.jira.plugin.system.issuetabpanels:comment-tabpanel&focusedCommentId=13241136#comment-13241136 ] Chris Male commented on LUCENE-3930: ------------------------------------ {quote} For the unreleased jars, can we just include their source in our source? This would work for commons-csv and noggit which are the only two in solr/lib. They're both very small jars with only a handful of java files. {quote} Any opinions on this? Do I need to change the packages for anything that we put into our source? {quote} Ouch, i didn't notice they changed over to git... The git repository they have just doesn't correspond to any meaningful rev numbers (die git die), but still has the history from svn. We are going to have to do a git checkout i think? {quote} A checkout of head and upgrade to use that? or do a checkout of an older revision? We're going to have to checkout the jsonic source as well. {quote} We likely also won't have any of the IDE configurations working unless someone has the time to jump into that, and I have no idea if the maven build will break by us not having jars in the source tree. These are all things I will ignore without hesitation because they don't need to block a release. If anyone wants to fix this stuff, just start committing to the branch, i need your help... its just that simple {quote} I think both IDE support and Maven will be fine. The idea and eclipse targets will need to invoke resolve to ensure the libs are downloaded. Once they're in the same place as they were before, the IDE configurations should march along fine. Any libs we've changed the name of or dropped, we can just update the configs for. For Maven all this work is actually going to simplify the poms. We just need to bring the dependencies inline with the libs we have. Both wont be big deals. > nuke jars from source tree and use ivy > -------------------------------------- > > Key: LUCENE-3930 > URL: https://issues.apache.org/jira/browse/LUCENE-3930 > Project: Lucene - Java > Issue Type: Task > Components: general/build > Reporter: Robert Muir > Assignee: Robert Muir > Priority: Blocker > Fix For: 3.6 > > Attachments: LUCENE-3930-solr-example.patch, LUCENE-3930-solr-example.patch, LUCENE-3930.patch, LUCENE-3930.patch, LUCENE-3930.patch, ant_-verbose_clean_test.out.txt, patch-jetty-build.patch > > > As mentioned on the ML thread: "switch jars to ivy mechanism?". -- This message is automatically generated by JIRA. If you think it was sent incorrectly, please contact your JIRA administrators: https://issues.apache.org/jira/secure/ContactAdministrators!default.jspa For more information on JIRA, see: http://www.atlassian.com/software/jira --------------------------------------------------------------------- To unsubscribe, e-mail: firstname.lastname@example.com For additional commands, e-mail: email@example.com
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The No. 1 Ladies' Detective Agency
By (author) Alexander McCall Smith
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No. 1 Ladies' Detective Agency by Alexander McCall Smith
Book DescriptionWayward daughters. Missing Husbands. Philandering partners. Curious conmen. If you've got a problem, and no one else can help you, then pay a visit to Precious Ramotswe, Botswana's only - and finest - female private detective. Her methods may not be conventional, and her manner not exactly Miss Marple, but she's got warmth, wit and canny intuition on her side, not to mention Mr J. L. B. Matekoni, the charming proprietor of Tlokweng Road Speedy Motors. And Precious is going to need them all as she sets out on the trail of a missing child, a case that tumbles our heroine into a hotbed of strange situations and more than a little danger ...Delightfully different, THE NO.1 LADIES' DETECTIVE AGENCY offers a captivating glimpse of an unusual world.
Buy No. 1 Ladies' Detective Agency book by Alexander McCall Smith from Australia's Online Bookstore, Boomerang Books.
Book DetailsISBN: 9780349116754
(197mm x 134mm x 16mm)
Pages: 240
Imprint: Abacus
Publisher: Little, Brown Book Group
Publish Date: 5-Jun-2003
Country of Publication: United Kingdom
Other Editions...
Customers who bought this also bought...
Books By Author Alexander McCall Smith
Precious and Grace, Paperback (May 2017)
Precious and Grace is a story about life at Botswana's leading No. 1 Ladies' detective agency.
Distant View of Everything, Paperback (March 2017)
The latest novel in Alexander McCall Smith's much-loved Isabel Dalhousie series.
Precious and the Zebra Necklace, Paperback (September 2016)» View all books by Alexander McCall Smith
New in paperback, the most recent in Alexander McCall Smith's series for younger readers (8-12 years) featuring the young Precious Ramotswe of the No. 1 Ladies' Detective Agency
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Author Biography - Alexander McCall Smith
ALEXANDER McCALL SMITH is a Professor of Medical Law, but also an author who has now written over fifty books on a wide range of subjects. His collection of African stories,CHILDREN OF WAX, received critical acclaim and has been the subject of an award-winning film.
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Event: Bollywood's most influential actor and perfectionist Aamir Khan celebrated his completion of 25 years in Bollywood with media. Aamir who was shooting for his upcoming film DHOOM 3 directly came for the press conference.
Guest List: Aamir Khan
Bollywood star couple Akshay Kumar and Twinkle Khanna were spotted at a cafe in Bandra walking hand-in-hand.
Bollywood's alleged couple Salman Khan and Iulia Vantur together came to launch Mahesh Manjrekar's Marathi film RUBIK'S CUBE music. Salman and Iulia looked lovely together.
Bollywood babes like Sushmita Sen, Ayesha Takia, Anushka Manchanda, Sagarika Ghatge, Shriya Saran, Amyra Dastur, Mandira Bedi, Kim Sharma, Manjari Fadnis at the launch of 145 days caf� and bar in Mumb...
Bollywood celebs like Ayan Mukerji, Sidhanth Kapoor, Sammir Dattani, Adhyayan Suman, Harshwardhan Kapoor, Zaheer Khan, Ayesha takia, Mandira Bedi, Ashish Choudhary, Shriya Sharan, Pooja Bedi, Sushmita...
Bollywood hottie Malaika Arora Khan spotted at local Bandra market leaving everyone by surprise.


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BluWater is a secure, stable, and robust mobile technology platform. The platform's product suite is consistently being enhanced and expanded to meet dramatic growth. BluWater runs on Red Fish proprietary software and is monitored 24/7 by our technology team. Red Fish Media's clients are able to access BluWater's back office and utilize the platform's self-service control functions including real-time reporting, dashboard analytics and message delivery.
Keep up to date on everything happening at Red Fish Media. Our news section provides the latest information regarding new products, services, clients and campaigns. Please send all media inquiries to firstname.lastname@example.com
Monday October 24, 2016
FOR IMMEDIATE RELEASE Nutrition Smart Partners with Red Fish Media Miami Beach, Fla. (October 24, 2016) — With more than a decade pioneering the mobile marketing industry, Red Fish Media continues to change the way companies market and advertise their businesses to reach customers more effectively.Read More
Saturday August 20, 2016
The world's biggest and best event, covering payments and financial services innovation for commerce at the intersection of mobile, retail, data and technology, is back and better than ever! With 10,000+ attendees, including more than 1,000 CEOs, from 3,000 companies and 75 countries, Money20/20 is critical to realizing the vision of disruptive ways in which consumers and businesses manage, spend and borrow money. This year Red Fish Media's President and Founder, Matt McKenna, will be...Read More
Thursday June 30, 2016
Red Fish Media has just created a dynamic site for a dynamic company! Backed by years of entertainment industry experience Red Fish Media's client, Dynamic Production's, is known for its high-performance quality and ability to deliver innovative solutions within the event production industry. Dynamic has produced and serviced major sporting events, large scale music festivals, private parties, and globally recognized corporate functions.Read More
Tuesday May 17, 2016
Watch Red Fish Media's Founder and President, Matt McKenna lead the ShopTalk panel- "Innovations in Mobile, Social and Next Generation Marketing Tactics". Panelists (from left to right): Prama Bhatt VP, Digital & eCommerce, Ulta Beauty Bryon Colby SVP, Digital Commerce, Cornerstone Brands David Heath Founder & CEO, Bombas Shan-Lyn Ma CEO & Co-Founder, Zola Registry Matt McKenna moderating ShopTalk conversation on innovations in mobile, social...Read More
Thursday May 12, 2016
With 3,000 attendees, 300+ speakers and 350+ CEOs, Shoptalk is an unprecedented gathering of individuals and companies reshaping how consumers discover, shop and buy any product, service or experience. Shoptalk provides a platform for large retailers and brands, startups, tech companies and investors to come together in an open and friendly environment.Read More
Wednesday March 2, 2016
Dr. Seuss has been an inspiration to many young and old.Read More
Thursday February 11, 2016
Text Messaging Can Improve Your Traditional Marketing Mix Traditional marketing outlets make it difficult for your audience to take action immediately. That is why adding an SMS component can improve response rate and increase consumer interaction.Read More
Friday January 22, 2016
Red Fish Media has been working closely with our client Freedom From Addiction to brand and develop its online resource community. RFM created a marketing and content strategy equipped with social, mobile, print and digital aspects that communicated the benefits of the brand's offerings to its target market.Read More
Friday January 1, 2016
Any sufficiently advanced technology is equivalent to magic. – Arthur C.Read More
Tuesday December 22, 2015Read More
Friday October 30, 2015
What an amazing event! Check out our recap photos!Read More
Tuesday September 1, 2015
Giving back is a big part of Red Fish Media's culture. This year we teamed up with our friends across the pond, Jabberwokie, to put our digital genius behind an important cause, the Thames Doggy Challenge.Read More
Since 2004, Red Fish Media has been paving the way in mobile marketing by creating dynamic and interactive campaigns for some of the world's most iconic brands. We have been able to harness the power of mobile and convert ideas into leading edge marketing strategies that influence consumer behavior. With our team of innovative strategists, designers, and developers, we are able to provide our clients with the competitive advantage needed to achieve optimal results.
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Lot 102: Group of Tender Love and Care Vintage Barbie Dolls
Barbie Doll Catalog Session
by Mebane Antique Auction
October 21, 2016
Mebane, NC, USALive Auction
Looking for the realized and estimated price?
Description: 1960s; (15) as is condition for parts and repair; Provenance: Private High Point NC Collection
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Category:Len Goodman
From Wikimedia Commons, the free media repository
English: Len Goodman is a British dance judge.
Pages in category "Len Goodman"
This category contains only the following page.
Media in category "Len Goodman"
The following 3 files are in this category, out of 3 total.
- Len Goodman 1.JPG 1.17 MB
- Len Goodman-crop.jpg 150 KB


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Merrimack 4th of July Festivities are a private/public collaboration between the Rotary Club of Merrimack and Town of Merrimack.
Thank you to our sponsors!
Thank you, Merrimack, for another wonderful Family Fun Day! 2016 has left us with a lifetime of memories with family and friends.
Your friends at the Rotary Club of Merrimack are always thinking and planning the next Family Fun Day. If you'd like to participate, whether it be a volunteer, a vendor, a sponsor, or an entertainment act, be sure to let us know! We want 2017 to be the best one yet!


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eMusic Amasses One-Million Track Catalogue
Exclusive Live Version of the Pixies' 'Here Comes Your Man' Is the One
Millionth Track
The Pixies' Frank Black Sold the First Ever Legal MP3 (on eMusic); Now, He
Helps the Pioneering Download Service Celebrate an Independent Music Milestone
Dec 19, 2005, 00:00 ET from eMusic
NEW YORK, Dec. 19 /PRNewswire/ -- eMusic, the number one independent music service, today announced the addition of the millionth track to its catalogue. The track is a live version of the Pixies' classic "Here Comes Your Man," off of their forthcoming digital-only album entitled "Hey," and will be exclusively on eMusic until January. The significance of this digital music milestone is amplified by the fact that the first MP3s to be legally sold on the Internet were on eMusic in 1998 by Frank Black and the Catholics, whose frontman, Frank Black, was also a founding member of the Pixies. Those two MP3s, "All My Ghosts" and "King and Queen of Siam," were the first in eMusic's catalogue, which is now the largest collection of independent music in the world. To celebrate the addition of the millionth track, eMusic has launched Pixies Week-a week celebrating the famed independent band and tracing the history of their music from their formation in 1986 through today. For Pixies Week, eMusic will post a new "Review of the Day" exploring a new Pixies title each day of the week; and its "New and Noteworthy" homepage will be loaded with the music of the Pixies and Frank Black. Since its original inception in 1998, eMusic has claimed the number one position among independent music services-and today, it is second only to iTunes among all music services, selling more than four million downloads monthly. eMusic has consistently led the industry in features designed to enhance the consumer experience-compatibility, channels to discover great music and consumer ease-of-use, while striking groundbreaking content deals with leading independent labels across all genres. * Innovation in Compatibility eMusic's commitment to compatibility is rooted in the fact that it was the first digital music service to deliver music in the universally compatible MP3 format. It remains the only major service to offer its entire catalogue in MP3s-without digital rights management (DRM), which limits consumer usage and listening behavior. eMusic's flexibility allows its subscribers unlimited CD burning along with the ability to transfer MP3s to multiple computers and multiple devices. MP3s are the most popular and versatile digital file format and play on virtually all digital audio players-including Apple Computer(R)'s iPod(R), along with, literally, hundreds of devices, including mobile phones, home stereos, PDAs, car stereos, DVD players, televisions and even cameras. * Innovation in Discovery eMusic's commitment to pioneering innovative ways for users to discover music is one of its most unique features distinguishing it from other music services. With a team of award-winning music curators and critics producing a magazine with fresh, insightful editorial content updated daily, industry-leading search tools and a passionate community of music lovers consistently engaging in the eMusic community, subscribers are equipped with a set of unrivaled human and technological navigational tools to help guide them through the greatest independent music catalogue ever assembled. * Innovation in Ease-of-use eMusic's success is underscored by a commitment to ease-of-use. To facilitate music discovery, eMusic has created the most powerful search and browse function of any music service. Subscribers can search for specific artists, albums, labels and song titles. In addition, subscribers can browse by genre, style, region, era, most-downloaded albums, live shows and much more. In addition, eMusic uses sophisticated personalization technology developed by ChoiceStream, to enable users to easily find other users who share their tastes and interests in music. * Unparalleled Breadth of Content eMusic's matchless scope of independent content stems from its commitment to embrace the work of artists unwilling to compromise the integrity of their music just to meet the tastes of major labels interested only in producing a top-40 hit. Partnering with thousands of independent labels across all genres from has led eMusic to become the number one destination for consumers of independent music and music aficionados alike. From jazz, blues and hip-hop to classical, reggae and pop, eMusic's collection of music is unparalleled. "No other online digital music service has one-million iPod-compatible MP3s," said David Pakman, CEO of eMusic and a managing director of Dimensional Associates, the private equity arm of JDS Capital that owns eMusic, The Orchard and Dimensional Music Publishing. "Along with indie music luminaries like Frank Black and the Pixies, eMusic has pioneered the music space since the beginning of the digital revolution. Our catalog is the largest, most important, and most well-curated collection of independent music in the world. We're honored to have the Pixies deliver our millionth track as we continue to innovate how digital music is discovered and enjoyed." About eMusic eMusic (http://www.emusic.com) stands alone as the only digital music service that is 100% focused on serving the needs of independent music fans and independent labels. Delivering more than 4 million downloads each month; eMusic is among the top digital music services, offering a diverse catalogue of 1,000,000 tracks from established and emerging artists in every genre from the world's top independent labels. eMusic was not only the first service to sell songs and albums in the popular MP3 format, it was the first company to launch a digital music subscription service. Unlike other services that severely restrict portability, eMusic allows members complete flexibility to burn CDs, transfer to MP3 devices and make multiple copies for personal use. eMusic also offers access to exclusive recordings from eMusicLive's network of premier music venues across the country. Based in New York and San Diego, eMusic is wholly owned by Dimensional Associates, Inc., the private equity arm of JDS Capital Management, Inc. NOTE: eMusic is a registered trademark and eMusic.com is a trademark of eMusic.com Inc. All other trademarks are the property of their respective owners. Media Contacts Andy Morris / Justin Kazmark The Morris + King Company (212) 561-7465 / (212) 561-7466 email@example.com email@example.com
SOURCE eMusic


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Contextualism in Philosophy
Knowledge, Meaning, and Truth
Edited by Gerhard Preyer Georg Peter
Format: Hardback
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Contextualism in Philosophy by Gerhard Preyer
Book DescriptionIn epistemology and in philosophy of language there is fierce debate about the role of context in knowledge, understanding, and meaning. Many contemporary epistemologists take seriously the thesis that epistemic vocabulary is context-sensitive. This thesis is of course a semantic claim, so it has brought epistemologists into contact with work on context in semantics by philosophers of language. This volume brings together the debates, in a set of twelve specially written essays representing the latest work by leading figures in the two fields. All future work on contextualism will start here.
Buy Contextualism in Philosophy book by Gerhard Preyer from Australia's Online Bookstore, Boomerang Books.
Book DetailsISBN: 9780199267408
(241mm x 163mm x 28mm)
Pages: 412
Imprint: Clarendon Press
Publisher: Oxford University Press
Publish Date: 11-Aug-2005
Country of Publication: United Kingdom
Other Editions...
Books By Author Gerhard Preyer
From Individual to Collective Intentionality, Hardback (April 2014)
Acting together requires collective intentions. The contributions to this volume seek to critically assess or to enrich theories of collective intentionality by exploring topics such as collective belief, mutual coordination, and the explanation of group behavior.
Donald Davidson on Truth, Meaning, and the Mental, Hardback (September 2012)View all books by Gerhard Preyer
This volume offers a reappraisal of Donald Davidson's influential philosophy of thought, meaning, and language, Twelve specially written essays by leading philosophers in the field illuminate a range of themes and problems relating to these subjects, and engage in particular with Ernie Lepore and Kirk Ludwig's interpretation of Davidson's thought.
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