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Donatos Pizza - anyone got a recipe?
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Donatos Pizza - anyone got a recipe?
February 20, 2006, 10:35:31 PM »
Hi all - Im originally from Columbus, Ohio the home of Donatos Pizza. For me, Donatos is just the best pizza there is. Theyve franchised since (for a brief and ugly time were owned by McDonalds thank goodness McDs sold back to the original owner who quickly restored the quality) and are now throughout the midwest. However
I now live in Denver, and theres just NOTHING out here that is remotely similar to Donatos pizza. I would love to be able to make my own Donatos out here, but just have no idea where to start. Ive searched the forums here and theres only one mention of Donatos, so I might be out of luck here too!
Anyhow, for those who have never had or heard of Donatos its basically a very thin and crispy crust but not brittle, like cracker crust. It has a slight chewyness to it. The big thing is that the toppings go edge to edge, leaving no ring of crust just more pizza!! They use their own family recipe for both sausage and pizza sauce. Im not worried about trying to duplicate the sausage, but the sauce is definitely something that could make or break a good Donatos Style pizza.
Anyhow, I thought Id take a crap shoot to see if there were any other Donatos fans out there, and to see if anyone had any Donatos recipes that they have tried.
Thanks all!
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Re: Donatos Pizza - anyone got a recipe?
Reply #1 on:
February 20, 2006, 10:46:10 PM »
I have a similar post in the "American" Forum.
I too am from Columbus but thankfully there is one of the newer franchises about an hour from me in the Philadelphia area.
Trust me, it is still as good as it used to be.
The only "secret" I know is that they use provolone cheese....BUT I DO HAVE HOPE FOR US WAZZATRON!
I e-mailed Donatos to see if they would ship me sauce/dough/ingredients, and, of course they do not.
The guy did say to keep checking the website as SOON they will be shipping pizzas! Woo!
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Re: Donatos Pizza - anyone got a recipe?
Reply #2 on:
February 20, 2006, 10:52:53 PM »
haha - yeah! I'm not alone!! I email them every month begging them to build a franchise out here.
No luck, of course. Every time I go back home I eat there almost every day too.
I've been looking over the thin-crust forums, and there's definately some good stuff out there to try... but we'll see.
And for shipping their pizzas... hopefully they'll ship out to Denver!!
Last Edit: February 20, 2006, 10:54:39 PM by Wazatron
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Re: Donatos Pizza - anyone got a recipe?
Reply #3 on:
March 08, 2006, 01:18:49 PM »
I love Donato's pizza. I will be making trip to Columbus in a few weeks for the State basketball tournament and will definitely make a stop at Donatos.
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Re: Donatos Pizza - anyone got a recipe?
Reply #4 on:
March 08, 2006, 11:53:28 PM »
If you can send a picture of Donatos pizza it would help. My suspicion is you have a laminated dough that has little yeast. Please post a picture when you can. thanks.
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Re: Donatos Pizza - anyone got a recipe?
Reply #5 on:
March 13, 2006, 01:35:26 PM »
I've asked a friend to take some close-up pictures the next time he has Donato's (he's still in Columbus) so I will post what I get from him whenever he gets them sent to me.
My profile pic is Donato's, but that's of course not all that detailed.
(here's another from their website)
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Re: Donatos Pizza - anyone got a recipe?
Reply #6 on:
June 26, 2006, 01:05:31 PM »
Hello again - elsegundo hopefully you're still roaming around out there, as I was finally able to get back to Columbus and get some Donatos pizza! I took plenty of pictures, and will post a few here.
I also tried to do more research into Donatos and here's what I found out. Actually, here's a quote I found about the dough:
"Grote's father, a butcher, created a special sausage recipe, and his mother made the dough. The pizza dough is still made from the original family recipe, using milk and eggs."
I've seen eggs mentioned in various posts here, but most people seem to think they're not important with the right flour. At any rate, I haven't seen any that use milk and eggs. I will say that it makes sense - the dough has does crisp up real nice, especially around the thin-thin edges and still maintains a slightly chewy texture.
They also use a specially designed warming cabinet which lets the yeast rise properly in a temperature- and humidity-controlled environment. They also use a conveyor oven system on (I believe) perforrated pizza disks.
So that's that! elsegundo if you're able to reply and help me out I would be forever grateful to you! I would absolutely love to be able to make a Donatos style pizza out here in Denver and satisfy my home-grown cravings more than 1-2 times a year!
If you'd like any other pictures or have any other questions please let me know!
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Re: Donatos Pizza - anyone got a recipe?
Reply #7 on:
June 26, 2006, 02:06:08 PM »
Wow, that looks a lot like the sir pizza I grew up with in Pittsburgh. I always knew there was something special with the crust. Maybe Donatos is a similar recipe? I think Pizza king is also similar, as it is supposed to have some connection to Sir pizza.
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Re: Donatos Pizza - anyone got a recipe?
Reply #8 on:
June 26, 2006, 02:24:19 PM »
Maybe you have seen this thread,
, but there is discussion at that thread of using both milk and eggs in a pizza dough, including a link to a Correll dough recipe that calls for using both milk (in dry form) and eggs. Usually the objection to using eggs is because of cross contamination concerns. That's a problem that is unique to commercial operations and shouldn't concern you in a home setting.
From the photos you posted, I would guess that a sheeter or press of some sort is being used because of the absence of a pronounced rim. I would also guess that, from the round "spots" on the bottom of the crust, a perforated pizza disk is being used. Do you know whether a sheeter or press is being used? Also, do you know at what point in the production of the dough the proofing equipment is used? And whether the dough is docked at any point? Do you know if the dough is being cold fermented in a cooler, as opposed to room temperature?
You mentioned that the crust is crispy at the edges and also chewy. Can you describe other characteristics of the finished crust--textural, flavor, sweetness, saltiness, etc.? I would guess that Donatos is using a baker's grade dry milk and eggs that may be in a form other than fresh. Do you know offhand whether fresh eggs are being used?
The key to reverse engineering any pizza dough is to get as much information as possible, no matter how trivial. It's like solving a puzzle. Without enough pieces of information, it is extremely difficult to replicate the target product.
Last Edit: July 28, 2006, 05:14:47 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #9 on:
June 26, 2006, 06:50:23 PM »
As usual, thanks for the great info Pete!
I'll try to do some more research into their process, get back in touch with my friend who used to work there.
As for the crust, the bottom is crisp enough that the pieces hold their shape pretty well, as opposed to being floppy. The edges get dark enough to snap/crisp, though the overall crust is not flaky/crackery at all - no crust-crumblies when you're done. There's definitely a strong cornmeal texture/taste though I've never been able to really tell if it's in the dough or just padded into the crust on the bottom - you can see it peppered on the crust in the picture of the bottom-side of the slice (d2.jpg).
I would say it's more on the sweet/cornmeal side of taste - definitely not a bread-like flavor at all. It's hard to equate something else that it would be like... my repository of pizza descriptors isn't very big.
I'd almost say English muffin like (crisp crust, spongy/soft interior), though without any big air pockets or holes. I don't think I've ever had a pie there with any sort of bubbles or air pockets/holes. Very flat and smooth sheet of crust.
For such a thin pizza it has some amazing contrasts in textures with each bite, which is one of the reasons why I think their crust is so good.
Im also pretty sure its docked (mostly due to no big bubbles ever), and you can kind of see that in the texture of the dough with the ingredients pulled off (d4.jpg).
Again, thanks for your help and Ill keep doing some research. Maybe other Donatos fans will see the post again and help me describe it as well!!
Last Edit: June 26, 2006, 06:59:55 PM by Wazatron
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Re: Donatos Pizza - anyone got a recipe?
Reply #10 on:
June 26, 2006, 07:52:03 PM »
Can you taste either the eggs or the milk products in the Donatos crust? I'm betting that they are using frozen pasteurized eggs and dry milk products. I think it would be impractical, especially in a chain as large as Donatos, to use completely fresh eggs and milk, not only because of cross contamination issues but because the potential for problems and miscues is high if you have to rely on low-cost labor to make the dough. Fresh eggs and milk are just too tricky to handle.
In both cases--eggs and milk--there has to be a threshhold value relative to the weight of flour to be able to detect them in the finished crust. That is why I asked the question above about being able to detect an egg or milk taste in the finished crust. If you can't taste them, then one has to wonder why Donato's hypes them at their website and just about everywhere else. Maybe it's a promotion gimmick to make it seem that they have differentiated their pizzas from everyone else.
Eggs and milk products are also a pain to deal with in the oven because they cause so much browning, and quickly, especially when accompanied by sugar. As you may have noted in the thread I linked you to, it's hard to get both crispiness in the crust and softness in the middle without excessive crust coloration. You might check with your contact, but I think the skins are sheeted or pressed, docked, put on dark pizza disks, put in the proofer, and sauced, cheesed and topped to order, and then baked. The proofing would allow the dough to become gassy and look to the oven more like an insulator and, with a long, low-temperature bake (say, 425-450 degrees F), could develop the crispy crust yet retain some softness in the middle. That could account for the "English muffin" characteristics you mentioned, without being flaky or cracker-ish or having irregular-shaped/sized holes. The crust would also be firm, and not floppy.
I believe Donatos is using conveyor ovens from Lincoln. Trying to replicate in a home oven what is done in a Lincoln conveyor oven with an egg- and milk-based dough formulation is a challenge in itself.
It would be useful to determine whether there is any corn meal used, either in the dough or applied externally in some way. I would think it would be messy to work with corn meal in a disk/conveyor setup.
Good luck with your sleuthing.
Last Edit: September 07, 2006, 10:15:58 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #11 on:
June 27, 2006, 08:36:29 PM »
Following up on my last post, I did some research to see what else I might find about Donatos' dough and procedures. I found this post,
in the PMQ Think Tank archives, and it seems to support several of my points on how one would make the pizzas. The notion of using ring-like cutters to cut the skins to size (7", 12" and 14") seems logical, and is the way, in fact, that Round Table does it (see Reply 5 at
My research turned up very little about using cornmeal in a conveyor environment using screens or disks, so this leads me to believe that the corn meal is rolled or pressed into the dough somehow. I also learned that the skins are pre-sauced and cheesed in advance of a rush of orders, and that the ovens that have been used in the past are the E-Flow and Lincoln. (See
) E-Flow was bought by Lincoln, so it is not clear which ovens are now being used. In a home oven environment, you would have to use either a screen or disk to bake a Donatos dough/pizza clone.
EDIT (7/16/14): For the Wayback Machine version of the above inoperative PMQ magazine article link, see
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Re: Donatos Pizza - anyone got a recipe?
Reply #12 on:
June 27, 2006, 09:28:09 PM »
Hi there Pete - thanks for the info! I also have some information that I was able to find out with research.
Based on their nutrition guide the list of ingredients for the dough is:
Bleached flour (malted barley flour, potassium bromate), water, eggs, vegetable oil(soybean oil with lecithin, sorbic acid, TBHQ (antioxidant not to exceed 0.02%)), salt, maltodextrin, whey solids, nonfat dry milk, sugar, yeast, sodium metabisulfite (dough conditioner), modified food starch, cornmeal.
So yeah, not much corn meal at all. I'm also not really sure what some of the "commercial" ingrediants do/are for or how to replicate them at home (TBHQ, maltodextrin, metabisulfite, etc).
A few other things that stick out to me:
"Bleached Flour" - woudl that just be AP? Different flour types are obviously so crucial to the finished product I woudln't know where to start with that.
Actually, I suppose a number of things stick out at this point, mostly due to not seeing them in many recipes - modified food starch, whey solids, etc.
This certainly will be challening but with everything I see here I'm excited! Thanks for pointing out those posts as well - I'm going to start scouring for a dough recipe to start with and then build/modify based on the results. Any additional help on making sense of the ingredients and forumlating a recipe based on everything we know would, of course, be super appreciated!
I'm also in Denver wich is, of course, over 5,000 ft in elevation which I know can affect baking quite a bit.
Thanks for everyone for their help, especially you Pete (go figure!!
)!!!! Getting closer!!
Last Edit: June 27, 2006, 09:38:06 PM by Wazatron
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Re: Donatos Pizza - anyone got a recipe?
Reply #13 on:
June 27, 2006, 11:14:09 PM »
That's great information and will move the ball down the field a lot. The first thing I would do is strip away all the additives and preservatives from the list of ingredients. Many of the additives and preservatives are to be able to create a product that can be formulated and shipped to different Donatos locations or their commissaries and be easy and safe to use in a normal store environment. You shouldn't need them in a home environment, and even if you wanted to use them you wouldn't be able to get them in user-friendly quantities anyway.
You may not be aware of this, but, under law, the ingredients are required to be specified by their predominance in the total ingredients list, on the basis of weight. This will make it easier to come up with a dough formulation. If we strip away the additives and preservatives for the purposes of a home application, we are left with bleached/bromated flour, water, eggs, vegetable oil, salt, whey solids, nonfat dry milk, sugar, yeast, and cornmeal. It's hard to say whether the flour is all-purpose flour or not. It could be bread flour also. But the reason for the flour being bromated is now quite obvious to me. It is because of the proofing of the skins. Bromates strengthen the dough and allows it to retain its volume better during proofing, just before the bake. I think I would start with all-purpose flour and see if that does the trick. As for some of the other ingredients, I would use whole fresh eggs in lieu of pasteurized eggs, simply because of availability of the fresh eggs, maybe a light olive oil or canola oil in lieu of the soybean oil, and instant dry yeast (IDY) because of its convenience.
What we are still missing is some of the production details. It now seems to me that the skins may be formed by running dough through a sheeter (I assume only once, not several times as is done at Round Table) and cutting the skins out using a ring-like cutter, one for each size of skin. If docking is used, the docking can be done before the skins are cut or possibly after the skins are cut. The skins could then be put on perforated disks and allowed to proof in a high-temperature, high-humidity environment. For our purposes, there would be no need to pre-sauce or pre-cheese. Somewhere along the way, possibly on the work bench, corn meal is worked into the dough. Any clarification on these aspects of dough management would be most helpful. It would also be nice to know if the dough is a same-day dough or a cold fermented dough. Either should work but the ingredient quantities will vary depending on the approach used.
Is there any particular size of pizza that you are interested in making? Ultimately, size won't matter if we are able to come up with a workable formulation because we should have the baker's percents to work with to come up with other sizes. If your contact can provide any correspondences between dough weights/skin weights and pizza sizes, that would also be a big help. I tend to think that Donato's makes their skins like Round Table does, in which case that type of information may not exist at the worker level. The two most important pieces of information that would be needed or be of greatest value in coming up with a dough formulation are the weight of a skin (any skin) and the corresponding pizza size. Otherwise, a fair amount of experimentation may be required.
Last Edit: July 13, 2006, 06:24:40 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #14 on:
June 28, 2006, 08:26:00 PM »
Well I was able to talk to my friend, and he wasn't able to answer a lot of the questions. Donatos, as I'm sure many places, tries to keep as much of the "process" out of the hands of the workers. This is what he was able to tell me:
"We didn't make the dough onsite at Donatoes, it was shipped in and stored in a freezer. Then we put them in a special sort of de-thawing device. The dough was on cylinderical, perforated trays. The dough rose (not much) when cooked. "
Sounds like all the forming of the crusts was done offsite and they got them all ready to go on the trays - sounds like an expensive way to operate?
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Re: Donatos Pizza - anyone got a recipe?
Reply #15 on:
June 28, 2006, 09:51:09 PM »
I'm not at all surprised by the way things are done at Donatos. Many of the bigger chains do similar things, but often the dough that is delivered to individual store locations is fresh dough, not frozen. It does make sense to centralize the dough making at Donatos because of their unique dough formulation, especially the use of eggs. To the best of my knowledge, no major pizza chain uses eggs in its dough formulations, and I wouldn't be the least bit surprised to learn that Donatos is the only one of any consequence to do so.
In looking at the ingredients list, eggs show up fairly high in the rank ordering of ingredients. Since Donatos makes a point in its promotional materials about using eggs, I would think that maybe the eggs can be detected in the dough, either the actual taste or a "richness" that comes from using the eggs, much like eggs in a brioche or a challah bread. Can you actually "taste" the eggs? If you can, then that means the eggs represent at least 5% of the weight of flour used in the dough formulation. Knowing the answer to that question will help establish the rough percentages for some of the other ingredients.
The dry milk powder is farther down the ingredients list and appears to be at levels that would be undetectable in the crust from a flavor standpoint. It should help with the crust browning, but compared with the eggs, whey solids and sugar, its contribution to browning should be slight.
One matter that still puzzles me is how and when the skins are proofed. They can't be proofed on screens because the dough would seep into the crevices of the screens, so that means that disks may be used. But, even then, I think the disks would have to be solid, or else there is something else used during proofing.
Last Edit: July 28, 2006, 05:46:31 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #16 on:
June 28, 2006, 10:43:57 PM »
I've been hesitant to outright say you can taste the egg to make sure I'm not just saying it to say it, or remember tasting egg because I want to remember tasting egg... but I must say that yeah, you can taste egg. It's not so much an "eggy" flavor, but there's a definite richness and dairy-type taste that I haven't tasted in any other dough, which makes sense if so few places use eggs. One of the reasons why I've always liked them so much is their incredibly unique flavor and texture to the dough, and in thinking about it I can really only attribute that to eggs - especially after all the various recipes I've tried here at home from this wonderful website.
I wish I could add more insight into the proofing, but aside from continued web scouring (which I've done a lot of already!
) I'm pretty much out of resources. It might be trial and error time on my part! ha!
I must say, this is very exciting!
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Re: Donatos Pizza - anyone got a recipe?
Reply #17 on:
June 28, 2006, 11:03:31 PM »
What can you tell us about the sauce, like ingredients, whether it is thick or thin, sweet, distinctive, bland, etc. My recollection from the Donatos website is that the only cheese used on their pizzas is Provolone. Is that correct?
Last Edit: July 13, 2006, 06:26:06 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #18 on:
June 28, 2006, 11:23:56 PM »
As for the sauce, the ingredients are (from the same source as the dough):
Tomato paste, water, sugar, salt, citric acid, xanthan gum, aquaresin paprika, basil, ground basil.
I think that aquaresin paprika is simply a pre-liquefied form of paprika is that correct?
It is a much thicker sauce than most pizzas have and it is distinctly sweet, but not overbearingly so.
And yes, they use 100% provolone cheese. It has a sharper flavor and a slightly higher fat content than mozzarella.
I read a couple online reviews of Donatos which I thought might help. They were actually two negative reviews, but I understand what they were saying based on their expectations.
One review said the za was pretty greasy. Ive never thought it was overly greasy, and have had many greasier pizzas, but if you get the original then itll definitely be greasy. The big claim-to-fame on the Original pizza is that they use over 100 peperonis on each pizza. Add to that a higher fat content cheese and youre going to have a nice greasy pizza, there's just no way around that!
One person described it as undercooked which again, I could see that description coming from someone expecting a crisp bread-like thin crust. This review kind of re-enforces the egg content and what I was saying earlier about a soft spongy middle while maintaining a crisp and brown crust/bottom.
It defiantly seems to be the kind of pizza that you either really really love (me, haha) or really hate and never get the fascination.
Other noteworthy ingredients.
The pepperoni always stood out, though Im such a newbie at recognizing pepperoni types I couldnt begin to say what it was like. The pictures probably give a better description than I could. I do know they buy their pepperoni from a 3rd party vendor. Though I guess it would be pretty dern tough making your own. Ha.
They always use fresh mushrooms, which is awesome compared to many places who use rubbery canned shrooms.
The sausage is also great large chunks made from another homemade recipe of the Grote family. I havent spent much time thinking about the sausage at this point, figuring that could always come later.
Most of the other ingredients seemed pretty standard.
Last Edit: June 28, 2006, 11:27:03 PM by Wazatron
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Re: Donatos Pizza - anyone got a recipe?
Reply #19 on:
June 29, 2006, 12:29:56 PM »
It stands to reason that the Donatos sauce would be thick, especially if skins are to be pre-sauced. Otherwise, the sauce could migrate into the dough and form a gum line. The Aquaresin paprika is a liquid version of paprika that, from what I learned from a Google search, is apparently used in sauces primarily for color.
Last Edit: July 13, 2006, 06:26:37 PM by Pete-zza
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Thanks again everyone.
Today is a good day. I have been outside since this morning planting away. For some reason digging in the dirt always makes me feel better. I had a great treat a few minutes ago while planting a tree. A huge iguana came up right beside me. He was the most beautiful shades of green. I ran into the house and got JJ and hubby. The iguana wasn't afraid of us at all and posed beautifully for pictures with JJ. We even got one with JJ, the iguana and one of the chickens all together. Awesome. I know you guys on STT see big iguanas all the time but it is rare here. We have so much bush that I guess they don't come out too often.
I love it here.
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Registered: 13 years ago
Posts: 1,889
Tammy, sorry for your losses. I can't imagine how hard it must be having just lost my brother and watching my nephew and nieces' response to it as well. It was the first time they experienced death other than when they were too young to understand. It's a powerful thing. My thoughts and prayers are with you.
Re: Virgin Islands today comments
October 13, 2009 09:53PM
Registered: 11 years ago
Posts: 812
I`m sorry Tam, I still haven`t gotten over my dad(6 years ago).
I still miss my Tippy Wippy(my cat that passed years ago).
I`m looking forward to re-pot some palms myself.
The Iguanas here like red & green colors, I don`t know how may iguanas I`ve saved from my cats!
Hang in there, people love you.
Re: Virgin Islands today comments
October 14, 2009 06:09AM
Registered: 12 years ago
Posts: 2,585
You guys are great. It is so comforting to receive words of sympathy. Yesterday was my first outing among people who knew that I had lost my dad and godfather. They mostly avoiding speaking. I understand that they just didn't know what to say or they were afraid of saying the wrong thing. I am guilty of the same thing myself. I know now that a simple, I'm sorry for your loss or a hug" means so much.
One good thing about going to the states is that I was able to make a quick trip to Virginia and got to see pregnant daughter. She looks wonderful and is doing better than I have ever seen her. She wanted me to pass along a big hello to all of you that know her on the message board. I was amazed at how many of you that she knew. Maybe we can get her back here after the baby is born.
Re: Virgin Islands today comments
October 14, 2009 10:04AM
Registered: 13 years ago
Posts: 1,889
It does get hard with the public. Up to yesterdays someone asked me how he was doing. He had been ill for 9 months but I thought that everyone knew he passed. It makes it awkward to be the one to tell and it brings back those feeling right away!
No rainbows over here in STT, a little cloudy though..
Re: Virgin Islands today comments
October 14, 2009 10:39AM
Registered: 12 years ago
Posts: 2,585
It was the same this morning when I took JJ to school. Teachers and the other moms avoided speaking or looking at me. I will have to think of something funny to do or say to break the ice. I almost feel sorry for them. They are more uncomfortable than I am. You are right Ronnie it is hard to talk about but the more I do the easier it gets. I can cry when I am alone.
The sun is out here but it looks like some clouds are coming and I am hoping for some sprinkles and clouds so I can get back to planting.
Re: Virgin Islands today comments
October 14, 2009 12:00PM
Registered: 11 years ago
Posts: 2,104
Hey Tami, sorry for your losses. The rain was great. Just got back from Oahu last night, with delays it took @ 20 hours, ey yi yi.
It was so good to see me son and his wife and my new Grand child Jacob. He's only 7 months old but a genius, lol. Oahu is breath takingly beautiful ( I forgot how) and was loaded with tourists. It's good to be back on STX. Our Sea is much warmer and more colorful and the people are much more real here. The North Shore of Oahu was a scene and the waves were good for a few days and it was good seeing the family and the old friends but it's good to be back. Now I just have to get my bio clock back in sync.
The island is so green.
Re: Virgin Islands today comments
October 15, 2009 05:25PM
Registered: 9 years ago
Posts: 8
My Virgin Islands Today experience? I got up this morning to a beautiful view of Charlotte Amalie. I live up Mafolie on Skyline above town. Had my coffee, showered before work...and while rinsing the water shut off. Ran to grab a gallon of drinking water to finish my shower! Then called my landlord. When the power goes out and someone uses the water, the water pump shuts off. When on the phone with him I come to find out that he did not receive my rent check, which I sent through FirstBank online. I then had to cancel the check online and send in PAPER copies of the cancellation forms. Now I have to cut him a check when he comes tomorrow to fix the water pump. So, other than the view and the coffee, not a great morning.
But then I get to work as a guest services manager at a resort, and that's OK because it's a very easy job. However today was my first payday and it was not even $900 for a salaried manager. "I have a college degree!" I exclaimed in my head. But the other people working here are making much less, so I can't complain.
Later tonight I'll go home, and tomorrow probably go to Hull Bay. I love it here when I'm driving and can take in the island. Being here is teaching me to better deal with life's little foibles patiently. So far, really loving the challenge.
Re: Virgin Islands today comments
October 15, 2009 09:48PM
Registered: 11 years ago
Posts: 812
He said"When the power goes out and someone uses the water, the water pump shuts off."
My guess, when WAPA goes out, the only water is the water pressurized in the pluming.
The water pump has already shutoff due to no electric.
And, will probably need to be primed if the lowest fixture is left open.
Re: Virgin Islands today comments
October 16, 2009 07:35AM
Registered: 13 years ago
Posts: 898
Went to St. John's Wednesday for their service. Took some shots afterwards. Beautiful old church.
Re: Virgin Islands today comments
October 18, 2009 05:11PM
Registered: 11 years ago
Posts: 3,904
I'm swooning over home-made passionfruit marshmallows that were being sold today at the little farm/crafters market at Yacht Haven Grande today. These are one of the best candies I've ever eaten. Got some chocolate chip cookies from Cheryl, the hot sauce gal, too. And the pumpkin bread sold there is to die for. The same lady was selling some teeny little beans she said you grind just like coffee & brew the same way. Supposed to be good for you but I don't like coffee so I passed on that. They were smaller than BB's & she said she grows them. It may not be as big as the Bordeaux farmer's market but I always find something interesting & brunch at Wikked isn't bad either. I think it's held the first & 3rd Sundays of every month & people bring their dogs if they want to.
Re: Virgin Islands today comments
October 18, 2009 05:25PM
Registered: 13 years ago
Posts: 1,866
Hey Trade -- It sounds like they may be worth the effort to you, and if you like them that much perhaps they would also make a great holiday gift: [bossacafez.blogspot.com]
Re: Virgin Islands today comments
October 18, 2009 05:43PM
Registered: 11 years ago
Posts: 3,904
Thanks, Dnt! I told the seller I admired her for attempting them in this climate. She had them in a cooler, I guess so they wouldn't melt but homemade marshmallows are tons bettter than the store-bought kind & the passionfruit didn't make them so icky sweet. The ones on the blog were yellower than hers.
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text:
Basix have the lightness of birch and the strength of natural wood, making perfect needle points. The resilient, flexible cords lay flat with no kink or twist and a smooth join ensures easy stitch glide and no snagging. Available in sizes US 0 2.0mm to US 19 15.0mm and cord lenghts 16 to 47.
Knitter's Pride Naturalz Fixed Circular Needles and ChiaoGoo Knit RED Circular Needles are both similar needles: 32" (80cm), circular, and US 0 (2.0mm) US size.
You may enjoy taking a look at the Blue Sky Fibers Worsted Cotton Fairhope Cardigan, and Rowan Big Wool Woodland Hoodlet kits all using Knitter's Pride Basix Fixed Circular Needles.
We provide endless possibilities for you including yarn, knitting gifts, needles, kits, sale yarn, free knitting patterns, and more!Jimmy Beans Wool is Your Local Yarn Store... Online!


text:
Juniper Dr in Wofford Heights, CA (93285)
On this page You can see the position of the Juniper Dr on the Wofford Heights street map (California state, United States) with ZIP code 93285.
ZIP+4 code(s) in Juniper Dr: 9513, 9514.
*These ZIP+4 numbers are just rough informations. For details visit US Postal Service site here »
Do you know any interesting object or business placed in Juniper Dr? Add it below using your Facebook, Hotmail, Yahoo or AOL account (it's free)
(Map is automatic search, powered by Google).


text:
designrandom needed a new web page design and created a contest on 99designs.
A winner was selected from 53 designs submitted by 18 freelance designers.
We need a talented designer to produce a crisp and professional layout for KBB Design, a company specialising in the design of bespoke kitchens, bedrooms and bathrooms.
KBB Design
- The website will be in 3 sections - you will be concentrating on kitchens only.The home page design will be crisp and un-clutteres, with nice use of gradients and an overall professional feel.
A basic logo will be required as part of the design as KBB currently do not have any branding materials.
Your logo can be a basic text based effort. Or if you feel it will benefit the look of your layout, feel free to produce a logo of a higher standard (Which you will win an additional $50.00 for - see below).
Prize for winning home page is $300.00. If you also come up with a good content page I will award an additional $75.00. And also, if the client decides to use your logo as well as your design, you will be awarded an additional $50.00.
The content page should allow for one main image with thumbnails that can be loaded into the same space as the main image!! Also, a small paragraph of text for each kitchens description.
Please use text from other kitchen sites for your design - this will be replaced by the client.
Download sample photographs from here:
- Tagline: Kitchens Bedrooms & Bathrooms
- Style: Crisp, clean, uncluttered & modern
- Accepted File Formats: Layered Photoshop File (PSD)
- Menu: Vertical or Horizontal navigation is acceptable - you choose!
- Colour Scheme: The client has requested cream and red as a
colour scheme but is (thankfully) open to different ideas. I feel
different gray's and blues are nice, but I will leave this choice up to
the designer.Keep it classy, clean, crisp etc...
- Need some inspiration for a colour scheme? Look here: http://kuler.adobe.com/
Website will be in 3 sections:
- 1) Kitchens
- 2) Bedrooms
- 3) Bathrooms
All 3 sections will use the same layout, with different pictures and descriptions. Please concentrate on the kitchen side for this design. Kitchens, kitchens, kitchens... This will be a kitchens only home page.
Menu Options: The following will be part of the main menu: (aside from the main menu or included as part of the main menu, the user should have the option to switch to bedrooms or bathrooms from the kitchens home page).
- 1) Home
- 2) Kitchens
- 3) Surfaces
- 4) Accessories
- 5) Storage
- 6) Bespoke Design
- 7) Appliances
- 8) Showroom
- 9) Project Management
- 10) Contact Us
Sub-menu's (Could be drop down options, or seperate altogether):
- 1) Kitchens - Traditional, Contemporary, Farmohouse, Modern
- 2) Surfaces - Option 1, option 2, option 3 (Up to option 10)
- 3) Accessories - Handles & Knobs, Doors, tiling, lighting
Websites I like:
- http://www.mfi.co.uk/products/3080-…chenranges
- Second Nature Old Website
- http://www.dmdesign.com/index.htm - Main area ia good. Background is awful. And I'm not keen on the boxes on the right.
Payment Note: We are offering prize payment via
Paypal. If the winner wants to be paid by another method, we may
re-open the contest. Or if we agree, any additional charges incurred
will be deducted from the prize amount.
Artwork, Icons, Stock Photography: Must be original artwork (See supplied images at http://www.designrandom.com/kitchens.zip), or with a license available from iStockPhoto.com.
NOTICE: Please excuse the leyout of this listing - I have attempted to place things in the correct positions, but the 99designs forms will not allow me to adjust anything!!
Thanks for your time, and good luck...


text: OL Zach Giella of Augusta will visit USC next Tuesday. Giella, who already has an offer from USC, is quickly building his offer sheet. Ole Miss offered Giella Monday night and today (Tuesday) Missouri and Duke followed suit. His upcoming visit to USC will not be his first. "I've been to a camp there and also on a visit," he said. "I've never been to a game but I really like what they've got going on." His visit will be an opportunity for he and his parents to sit down with the coaching staff. His interest in USC, however, is nothing new. "I grew up loving the Gamecocks," Giella said. "They've always had a dominant offensive line and a good running game. They're one of the top teams in the SEC so I am very interested in them. Coach (Shawn) Elliott told me he wants me to come in and anchor the offensive line at the tackle position." He visited Kentucky last week and heads to Duke Saturday. With growing interest in his services, Giella may take more time in making a decision. "I was thinking I might commit in early or late spring but with all of the new offers, I may wait until after the season." His offers are from USC, Kentucky, Mississippi State, Ole Miss, Duke and Missouri with interest from Virginia, Stanford and Vanderbilt. He does not have any favorites.


text:
An examination of the roots of American popular music from the mid-18th century to the mid-1960s. Topics include it British and African origins and development in the South; expressions in ballads, hymns, spirituals, blues, work songs, protest songs, and regional music; and how technology changed vernacular music to create new genres of popular music, including minstrelsy, gospel, urban blues, country, and rock 'n roll.
|Distribution Area
|Arts and Humanities
|1 course


text:
A much-publicised fire at a BT hub in March caused massive disruption to businesses in the Manchester area, costing them £4.5 million per day while communications were down. A subsequent poll of the companies affected found that only one-third had a disaster recovery strategy in place, stressing the shocking level of apathy towards such planning.
Investing in recovery
But six months later, business appears to be investing heavily in business continuity, despite board-level scepticism about the need for contingency planning. Richard Coleman, group IT director at estate agency FPDSavills, said the company will increase expenditure on business continuity services by 100 per cent this financial year. This is primarily down to FPDSavills moving its existing disaster recovery (DR) facility from London to outside the M25 in October.
Increased threat
Coleman said: "One of the reasons that we have changed is that the existing DR site is on the South Bank within radius of the City. And that the threat of a dirty bomb or a 9/11 type of attack has increased."
In the event of such an attack, police would cordon off huge swathes of London making it difficult for IT staff to get to the DR location. Associated with this move, FPDSavills will start replicating data in real-time to the new site, instead of taking snapshots every 15 minutes.
Neil Prevett, director of IT & communications at Bournemouth-based law firm Lester Aldridge, said the company has also increased spending on business continuity this year, but admitted it can be difficult to convince the board of the "need to spend money on something that might never happen".
Email uproar
Funding an improvement to the continuity of its email services is one exception to the rule. Prevett said: "Two years ago if you did not have email for a day it was no problem, but now if it is down for five minutes there is uproar."
Over the past two years, when Lester Aldridge has tendered for business, big corporate clients have increasingly asked about the company's business continuity services, said Prevett. This is largely down to increased awareness in the market, although he says "there is some scaremongering from the DR consultants".


text:
posted by Thom Holwerda on Tue 22nd Aug 2006 17:18 UTC, submitted by Konqi
The upcoming OpenSUSE 10.2 will feature a new KDE start menu with favorites and integrated search and application browser. It was developed by the KDE SUSE team after doing extensive usability testing on existing start menus - there will be a talk about it at aKademy 2006 next month. Note: The 2nd link has been updated, pointing to an alternative location. It works now.


text:
- Inside Athletics
- Tickets
- Fan Zone
- Media Zone
- Social
- Shop
- E Fund
MACON, Ga. (Jan. 17, 2012) – Fresh off leading the ETSU men's basketball team to a pair of wins over the weekend, ETSU senior guard Adam Sollazzo (Tampa) was selected as the Atlantic Sun Conference player of the week on Tuesday, the conference office announced.
Sollazzo, whose weekend was highlighted by a game-winning free throw in Monday's 64-63 win over North Florida, averaged 19.5 points, 6.0 assists, 5.5 rebounds and two steals per game this past week. He scored game-highs in both the North Florida (21 points) and Jacksonville (18 points) games, helping lead the Bucs past the Dolphins by 14 points on Saturday.
It was the second career A-Sun POTW honor for Sollazzo, and the second time this season the Bucs have had an honoree – Marcus Dubose won the honor for the week of Nov. 29.
ETSU has won five straight games and is tied for second place in the A-Sun at 5-2 (10-7 overall). Sollazzo's heroics against the Ospreys also gave the ETSU program its 1,200th win all-time.
For more on ETSU men's basketball throughout the 2011-12 season, visit ETSUBucs.com and click on the men's hoops link.


text:
Euro-Zone House Prices Add to Woes
Prices in most euro-zone countries are still falling, even though those in Germany have risen. This will increase the risk to growth prospects and put even more pressure on the region's lending banks. Photo: Getty Images
This transcript has been automatically generated and may not be 100% accurate.
I ... the ... the euro zone falling softly posing risks ... to the holidays as well as to the van the effects of these countries ... all happened iShare takes a ... full house has been fully in the use of some kind of ... Yelp's in India ... the really big forwards on surprisingly in two thousand and eight when the financial ... crisis began its just yet ... um ... but I you know many years old now they are still fully minutes from the point that they they hit the ... big decline ... in new meted out from the financial crisis and in many places that hasn't stopped and ... you know when will I mean ... I can tell he's using his speed fell ... nearly thirteen percent of ... its biggest gear from the fourth quarter of eleven to the fourth quarter of twelve ... and it isn't the worst performer over the whole of the post crisis period mean that's deftly on and it's down ... fifty percent from its peak ... but in these pages is just one stitch I think it's worth in second place okay so most of the time but only in one place prices a little ... yes and Germany ... as far as we can tell ... house prices rose last year and did it ... the reason the values that qualifier is is because ... your start with ease the discomfort doesn't have an official estimate to do with some issues with ... German statistics on their own similar compare ability was with the rest of the euro zone but it's the party also is affected contends ... sentiment over the hols I love the other places but in Southern Europe people to own their homes so this house price ... on the continent has vaulted ... ahead E on them ... yes um because it's it's really a mean in in Germany and homeownership is ... somewhere in the mid forty percent ... in ... Spain it's ... the above a two percent so ... the fall in prices has a much bigger impact on household wealth and therefore on ... future consumption because when people see ... that the value of their main asset folding they tend to rein in they tend to think that ... in the future ... they won't be able to ... use the interface that growth in these countries haven't even as it was negative enough already what about the bank's is is ready to pose was Max's the lending banks is well ... reconnaissance data show that you ... don't know doesn't says is to do with the mortgage market up ... in arms and carried banks there could be bailed out ... largely because of their exposure to domestic housing ... um what interesting some of ... it ... piece of information in today's figures is that Slovenia appears to be the latest of the hot spot that when we talk about declines in the fourth quarter ... it was the place where house prices fell more sharply ... now this is the new banking system ... it's it's problem traditionally has been a bad loans to companies ... if you added in ... I'm ... about mortgage back to back you might have a bigger problem than people ... realize that they will re write that the that that this media that's really ... do need to be restocked yet know everybody except that something must be done ... what we're seeing here though is that that ... the traditionally accepted problem may be ... a ...


text:
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text:
Home > Grecourt
Gate > News
Stories > 2012-13
The following article, originally
published in The
Chronicle of Higher Education on
February 25, 2013, is reprinted with permission from
The Chronicle.
Making Good on Our Commitment
to Needy Students
By Kate Queeney, professor of
"Everyone is poor in graduate school," I
explained to Anna, a chemistry major who was weighing the
offers she had received to several excellent Ph.D. programs.
Exact amounts of stipends don't really matter, I told her.
They're all roughly the same, and you'll have enough to
live on. She chose a graduate school, enrolled, and I didn't
hear from her much until I got an e-mail three years later.
Kate Queeney (on right)
guides a student in the chemistry lab.
She had to leave her Ph.D.
program, she wrote. Her mother had been diagnosed with
cancer and had no way to support herself. So Anna (not
her real name) moved back home. "Being
in the Social Security office," she told me, "trying
to get health care for my mother, brought me to tears. I
thought that I had come so far, but here I was back where
my family's welfare checks had originated."
Anna had been my advisee
as an undergraduate at Smith College. We had discussed
her courses, her academic progress, and her plans for life
after college, but I never knew that her family had relied
on welfare. She had taken classes in our small department,
which prides itself on strong, personal connections to
our students. But we'd had no clue about Anna's financial
circumstances. I knew she had attended a private high school,
but I didn't know that a family friend had paid for it.
I thought she had a quirky sense of fashion—not
that her choice to wear secondhand clothes wasn't a choice
at all. In my offhand remark about graduate stipends, I had
breezily referred to a 22-year-old earning more than $20,000
a year, with tuition and and health insurance included, as "poor." Anna
already knew what "poor" was.
Even as colleges and universities
redouble their commitments to first-generation and low-income
students, it's clear we still have a great deal to learn.
Last December, The New York Times published an article
on this topic, "For
Poor, Leap to College Often Ends in a Hard Fall." In
lengthy and provocative profiles, the story reflected on
how students at even the most well-intentioned colleges and
universities are held back—by family pressures, self-doubt,
and deceptively "small" barriers—from reaching
their educational potential.
The profiles in The
Times did not have happy endings. Fortunately,
Anna's story does. She enrolled in a Ph.D. program closer
to home and finished her degree while helping to care for
her mother. She is a postdoc now at the same university and,
with luck, will make a fine professor, if that's what she
At Smith, a commitment to students of promise is a fundamental
value. While not every story ends as positively as Anna's
did, many do. And when disadvantaged students succeed in
college and beyond, their experiences teach us what we do
well and how we can do it better.
When I began teaching,
I knew there were offices and departments at Smith that
helped students in need—financial aid,
residence life, counseling services. I figured my responsibility
was to point a student in the right direction if she seemed
to be struggling. Chemistry was my expertise, and I had a
real fear of treading on students' personal boundaries. That
was for someone else to do—someone with more expertise
on those matters than a chemist.
More recently, though,
I've come to realize that my role as a faculty member sometimes
gives me a frontline view into a student's life—if
I make a conscious effort to look. I didn't know Anna's
story until after she left, because I didn't ask the right
questions when she was here.
To the extent that we "get it right" at
Smith, we do so because supporting low-income and first-generation
students is woven into every aspect of our community. Support
starts before they enter our admissions pool and extends
well beyond the moment they cross the stage at commencement.
And much of that support involves pragmatic and relatively
inexpensive gestures.
Just as "poor" is a relative term, an incidental
expense for one student may be a substantial obstacle for
another. Our admissions office purchases fee waivers to cover
the cost of the CSS Financial-Aid Profile for students who
just miss the automatic cutoff. We waive our enrollment deposit
for Pell Grant recipients and other low-income students.
We remove the expectation that very-low-income students can
contribute to their education from summer earnings that might
be necessary to support their family. We sometimes extend
aid for summer courses that low-income students might need.
We lend interview suits to students applying for internships
and jobs. We keep a "lending library" of regalia
for seniors who cannot purchase their own caps and gowns.
Those aren't charitable actions. They're investments in educational
Most important, we talk
and listen. Financial-aid staff members take the time to
counsel students and families individually about how financial
aid works. The admissions office stays in close contact
with the agencies that help us reach out to first-generation
college students, since the agencies may be the first to
know if a student needs help. And if a student seems to
be avoiding the steps she needs to take on her own behalf—whether to renew financial aid, drop
or add a course, or sort out a paperwork problem—we
don't let her fall by the wayside.
As a faculty member, I
have come to understand that asking questions, and being
prepared to hear the sometimes difficult answers, can mean
the difference for students between simply making it through
college and truly reaping the benefits of higher education.
When my colleagues found that first-generation students
and students of color weren't persisting in STEM fields
at the same rate as Smith students at large, we created
a program focused on mentoring and supporting those students.
Study abroad, a signature element of the Smith experience,
is accessible to all students because we permit our financial
aid to "travel." Inequity can present itself quite
subtly unless we stay alert to its effects.
Even with the best of intentions, and even after years of
collective experience, my colleagues and I don't always get
it right. No single college has all the answers, or even
answers that are scalable to other institutions. Nonetheless,
the more we share our successes, while acknowledging and
learning from the hard falls, the more we raise the chances
of making good on our commitment to an equitable and transformative
education for all of our students.


text:
10 Foods That Make You Fart
If you want to reduce your gas production, you should avoid these ten foods that make you fart. These foods promote farting because you can't digest them completely. When they reach your intestine in their undigested form, the bacteria in your intestine break them down and produce gas. The worst farting foods can vary from person to person, so if you're really concerned about stopping gas, you should keep a diary of what foods you eat and how much you fart.
- Beans. The famous "musical fruit" makes you fart because they contain the sugar raffinose. You can reduce beans' gassiness, while keeping their health beneifts, by soaking them overnight and draining them, then cooking with fresh water.
- Cruciferous vegetables. Cauliflower and broccoli contain the same type of sugar as beans. There's no way to reduce their gassiness if you eat them raw.
- Fruit. Fruits contain fructose, another sugar which can be difficult to digest.
- Dairy products. Dairy products contain lactose, or milk sugar. The majority of people are lactose intolerant, meaning they can't digest lactose properly and may develop gassiness, discomfort or stomach upset if they eat it. Eating lactose can make you fart if you are slightly lactose intolerant.
- High-fructose corn syrup. This is a common sweetener that sneaks its way into all kinds of processed foods. Since it contains high levels of fructose, it can make you fart.
- Whole grains.Fiber-rich foods are promoted as part of a healthy diet, but also contain indigestible carbohydrates that make you fart. If you want to increase the amount of fiber in your diet, do it slowly to give your system a chance to adjust, or else you'll experience lots of gassy discomfort.
- Sorbitol. Sorbitol found naturally in fruits, is also a common artificial sweetener in chewing gum and other sugar-free foods. It's hard to digest, making it low-calorie, but that also means it makes you fart.
- Gum. Chewing gum can make you fart because when you chew gum, you swallow air.
- Soda. Carbonated beverages like soda have a flatulent effect: when you put gas inside your body, it has to escape somewhere, either by burping or farting.
- Meat. Meat and other protein-rich foods don't directly make you fart, but they do increase the time it takes to digest your food, meaning bacteria have more time to produce gases in your intestines. It also produces sulfur, which makes your farts smell worse.
show comments


text:
The Great River Road turned 75 years old this year. If you would like to celebrate this scenic highway that winds almost 3,000 miles along the Mississippi River, Wisconsin's portion offers a luscious slice of great rural flavors.
The byway meanders through 10 states and includes about 250 miles in Wisconsin, where small towns and farms nourish visitors in sometimes surprising ways.
From Chicago, it's a 180-mile drive mostly via Interstate Highway 90 and U.S. Highway 20 to the southernmost Wisconsin part of the River Road, in Sinsinawa on Wisconsin Highway 35, just northeast of Dubuque.
Sinsinawa: Heavenly bread, crescent rolls, caramel rolls and 1-pound cinnamon rolls are specialties at Sinsinawa Mound, 585 Highway Z, a community of Dominican women who live on 450 hilly acres. Order ahead or choose from whatever is already baked, and save time to walk the outdoor and indoor labyrinths. 608-748-4411, sinsinawa.org
Potosi: Beer cheese soup (with smoked Gouda and a malt ale) is on the menu at the restaurant of Potosi Brewing Co., 209 S. Main St., also home to the National Brewery Museum and Great River Road Interpretive Center. The annual Potosi Brewfest, Aug. 24, brings in additional small-batch beer producers. 608-763-4002, potosibrewery.com
Beetown: Load up on fresh curds at the outlet store for Schurman's Wisconsin Cheese Country, 7786 Highway U East, nine miles northeast of Cassville. Cheddars, especially the extra-sharp versions, are a specialty. 608-794-2422, schurmanscheese.com
Prairie du Chien: The menu is simple at Pete's Hamburger Stand, 118 W. Blackhawk Ave.: burgers, $3.50; chips, $1.25 per bag. Expect grilled onions but no cheese or other fancy fixings. The little box of a food stand, a three-generation family business that began in 1909, is open Fridays, Saturdays and Sundays. peteshamburgers.com
Westby: About 20 miles from the riverfront but worth the drive are cottage cheeses and yogurts from the century-old Westby Cooperative Creamery, 401 S. Main St., and specialty butters from Nordic Creamery, whose farmstead shop also sells small-batch cheeses and ice cream made with milk from the Norwegian farm. 608-634-3183, westbycreamery.com; 608-634-3199, nordiccreamery.com
Onalaska: Fainting goats are part of the welcoming committee at Rainbow Ridge Farms, N5732 Hauser Road, a bed-and-breakfast where guests can choose whether to help with daily chores. The farmers are two women who raise the goats, sheep, llamas, donkeys and various fowl. Arrive with the kids or ask for the "honeymoon special," which includes chocolate-covered berries and a bottle of wine. 888-347-2594, rainbowridgefarms.com
Trempealeau: Walnut burgers at the Trempealeau Hotel, 11332 Main St., are so popular that grocers carry frozen four-packs. The meatless sandwich was created in 1986; the old-time hotel and saloon are 115 years older. Most of the hotel's eight simple rooms, less than $50 per night, have a river view. Outdoor concerts and volleyball are not unusual. 608-534-6898, trempealeauhotel.com
Alma: For a widespread, bluff-top view of the river, check out the patio at Danzinger Vineyards, S2015 Grapeview Lane, whose 15 acres of grapes are made into award-winning sweet wines. Mississippi Mist, a white, was tops at the 2012 Wisconsin State Fair. 608-685-6000, greatriverroadwinetrail.org
Nelson: Let's start with dessert first. Lines often stretch way outside the door of Nelson Cheese Factory, S237 Highway 35, because of the demand for ice cream in the factory's specialty food store. And six hilly, winding miles east of the waterfront is The Stone Barn, a seasonal and farmstead pizzeria (with a wood-fired oven) that is open on Friday, Saturday and Sunday evenings. Diners take a seat amid the salvaged ruins of an 1896 barn in pretty Norwegian Valley. A converted grainery is an antique store. 715-673-4725, nelsoncheese.com; 715-673-4478, nelsonstonebarn.com
Pepin: Check the chalkboard behind the bar for specials of the day at Harbor View Cafe, 314 First St. The setting is casual and cozy, but the menu changes twice daily and leans toward fine dining: braised lamb, coq a vin and several species of fish (none served deep-fried). The lazy river is within eyeshot. 715-442-3893, harborviewpepin.com
Stockholm: This little town is a hot pocket for pie lovers. For dessert, creamy peanut butter fudge is a specialty at The Stockholm Pie Co., N2030 Spring St., which also serves savory pies. Until late November, Tuesday is pizza night at A to Z Produce, N2956 Anker Lane, a farm whose brick oven quickly bakes pies made with locally grown ingredients. Bring a chair or blanket and expect a long wait to eat during summer months. 715-442-5505, thestockholmpiecompany.com; atozproduceandbakery.com
Hager City: Years ago The Food Network sniffed out Harbor Bar and its jerk chicken, grilled on open flames and sometimes served by Jamaicans who fly up for seasonal work. So the laid-back Caribbean vibe feels authentic on this little island, right across the river from Red Wing, Minn., at N673 825th St. Bands play classic rock all day on June 29, then blues on July 6. 715-792-2417, harborbar.net
Prescott: Order Three Way Walleye (baked, sauteed or breaded and fried) as blues and reggae groups play indoors and out at the riverside Muddy Waters Bar & Grill, 231 N. Broad St. What a confluence: From the multileveled deck are views of where the Mississippi and St. Croix rivers meet and where the Mississippi turns toward the Twin Cities. 715-262-5999, muddywatersbarandgrill.biz
For more about the Great River Road: experiencemississippiriver.com. Geocaching sites mark the road's 75th anniversary.
For more about the Wisconsin segment of the byway: 800-658-9424, wigrr.com. Download a free audio tour.


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Ruhr ro͝or [key], region, c.1,300 sq mi (3,370 sq km), W Germany a principal manufacturing center of Germany and formerly known as one of the world's greatest industrial complexes. In the 1980s the coal and steel industries declined, leading to serious unemployment. By the 1990s, more than three fifths of the working population came to be employed in the service sector. The Ruhr lies along, and north of, the Ruhr River (145 mi/233 km long), which rises in the hills of central Germany and flows generally west to the Rhine River at Duisburg. The Ruhr's principal cities are, in the west, Duisburg, Mülheim, Essen, Oberhausen, Bottrop, Gladbeck, and Gelsenkirchen and in the east, Bochum, Dortmund, and the smaller cities of Wattenscheid, Recklinghausen, Herne, and Witten. Extensive coal deposits, especially the high quality coking coal required in steel manufacturing, underlie the region in basins that are near the surface along the Ruhr River (where the oldest mines and steel plants are located), and at greater depths to the north along the Lippe River (where most of the modern mines are found). Many coal deposits in this region have been exhausted. Iron ore, oil, chemicals, and other raw materials are imported into the region by way of the Rhine, the Ruhr (navigable below Witten), the Rhine-Herne Canal, the Dortmund-Ems Canal, and a dense network of rail and road connections. The Ruhr Planning Authority (est. 1921) protects designated farmlands and green areas from encroachment by the cities and enforces pollution legislation. The development of the Ruhr district began in the 19th cent. when the Krupp and Thyssen concerns built large integrated coal and steel empires. The Ruhr was occupied (1923) by French and Belgian forces during the dispute over reparations . The troops evacuated (1925), but the occupation greatly embittered German nationalist feeling. Some of the chief Ruhr industrialists helped Hitler to power in 1933. The Ruhr, which was vital in the production of armaments for the German military, was a major bombing target for Allied forces during World War II. About three fourths of the region was destroyed nearly a third of the area's coal mines were forced to close down. The International Authority for the Ruhr was set up in 1949 with responsibility for development of the region. Control passed to the European Coal and Steel Community in 1952 and to West Germany in 1954. Coal production has suffered from competition from other fuels, but the overall industrial strength of the region is greater now than prior to 1945. In the creation of the new state of North Rhine–Westphalia in 1946, the provincial border between Westphalia and the Rhineland was removed, improving the integration of operations in the region.
The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2012, Columbia University Press. All rights reserved.
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Adorable vintage yellow gold metal designed figural Koala Bear Brooch. This big guy is quite large at 2 inches long by 1 ¾ of an inch wide. Brushed yellow gold metals with texture give him a wonderful look and design. His eyes are faux fiery Opal Cabochon giving this vintage figural Koala Bear Brooch just a little something extra! Absolutely DELICIOUS! Looking for a good home….
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April 2, 2006
BOILING SPRINGS, N.C. _ Sara Meek struck out 10 batters Saturday afternoon as the Lady Bisons beat Gardner-Webb 1-0 before splitting the Atlantic Sun doubleheader with a 9-2 loss.
This was the third straight A-Sun doubleheader on the road for the Lady Bisons. They left North Carolina with back-to-back splits, having gone 1-1 at Campbell. The Lady Bisons are 11-21, 2-4 in the A-Sun.
Gardner-Webb is 7-21, 2-4 in the conference.
Meek, who improved to 7-11 with the win, allowed only four hits in the complete game shutout. She walked one batter and only allowed two Gardner-Webb runners to get in scoring position.
"We depended on Danielle Catalano as the pitcher last year, and Sara has taken over that role this year," said Lipscomb coach Kristin Peck. "But we have a young group of pitchers behind her."
The Lady Bisons scored their only run in the second inning. With one out Ashley Villalpando singled to second bases. Alysha Forysthe grounded out to second base, allowing Villalpando to advance to second. Kim Richards doubled to left center to score Villalpando.
The Lady Bisons pounded six hits with Meek leading the way with a pair of singles in three trips to the plate.
Game two was not as smooth for the Lady Bisons.
Gardner-Webb jumped out to a 3-0 lead in the first inning.
The Lady Bisons pulled within one run with a two-run third inning. Falon Catalano entered the game and led off the inning with a single to left field. Leigh Little sacrificed Catalano to second base. Niki Bails then flied out to left field. Julia Davidson stepped up and slammed a two-run home run to center field.
"It is definitely a plus for us to have players like Julia get the big hits," said Peck. "Heather Collins and Jessica Wilson have also shown some power. You love to see that but consistency is something you would rather have. They have all three had some things to work through hitting-wise. They all three are feeling more comfortable at the plate."
Gardner-Webb came back to score two runs each in the fourth, fifth and sixth innings.
Kim Jacobson started on the mound for the Lady Bisons. She pitched one inning, giving up five hits and three earned runs. She did not walk a batter and struck out one.
Allison Tyree pitched the final five innings. She allowed 10 hits and six runs, five earned. She walked one and struck out three.
The Lady Bisons finished with seven hits. Catalano had two hits, including a seventh-inning triple down the field line.
Davidson also had two hits for the Lady Bisons.
"We are getting to the point where we are starting to believe in ourselves more," said Peck. "We are playing with a lot more confidence. We are playing together better on the field. We are starting to get more timely hits.
"This is still a young team. We play a lot older than they are sometimes, but at other times they play a little young."
The Lady Bisons continue on the road this weekend as they head to Jacksonville, Fla. They will face North Florida on Friday at 2 p.m. and then play Jacksonville Sunday at 11 a.m.


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High Point, N.C.- Coker College's Kendyl Seawright has been selected as the NCAA Division II Conference Carolinas women's cross country Runner of the Week during week number one in the 2010 season.
Senior Kendyl Seawright (Manalapan, N.J.) led the Coker women's cross country team to their best team finish since 2007, as the Lady Cobras placed second in the Guilford College Invitational behind Division I UNC-Greensboro. Along the way, Seawright captured a third-place finish with a time of 20:26. Seawright is hoping this is the start to a very productive season for the Coker women's cross country team.
Seawright and the Cobra runners return to action on Saturday, September 18, when they travel to Lumberton, N.C. for the UNC-Pembroke Invitational.


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As if child-stars gone wild was some kind of surprise, Justin Bieber fans are freaking out over the possibility that the 18-year-old could be – gasp! – smoking pot and drinking alcohol, after pictures emerged on the Internet of the singer allegedly partying with friends.
"Beliebers" might have even more to freak out about if rumours about Bieber's plans to counteract such negative publicity come true: He reportedly plans to post signs at his hangouts that purport to make any pictures taken of the star his property.
'Naked' Promises Won't Work
Can Bieber get away with such a thing? It's possible, according to Heidi Anderson, a contracts law professor at Florida Coastal School of Law, who wrote about Bieber's ploy in a recent blog post.
"It's not what the signs say that matters most," Anderson tells Lawyers.com. "Instead, it's what is given in exchange for the promise(s) in the signs, if anything."
"Traditionally, a contract is a set of promises given in exchange for each other; one promise is 'consideration' to support the other," she explains. For a contract to be binding – and thus Bieber's co-partiers bound by his signs – both sides have to make such a promise.
"A purely one-directional or 'naked' promise typically would not be enforced," Anderson says. "Here, Justin Bieber apparently is extracting a promise from the people socializing with him, i.e., 'I promise not to take and/or distribute photos of you,' without giving each of them anything in exchange, such as money."
Grace Us with Your Presence
However, Anderson says, it may be enough that Bieber's mere presence at a party is valuable enough to the socializers that a judge could count his "agreement" to stay and hang out with them as consideration – thus creating a binding contract.
She points out that the actual text of the sign has not been reported – and that would be a key fact here. Also, it would be important to know the mindsets of the partiers as well as where the partying takes place.
"Some states also have special rules that act as exceptions to the general consideration doctrine," Anderson points out. "Thus, enforceability would depend on where Justin Bieber was extracting promises what he was purporting to give in exchange for them, if anything."
Back-Up Protection
Have others used such a tactic successfully to control what the public can do when they are in the presence of stardom?
"The signs remind me of the signs allegedly used by reality show producers that purport to obtain people's consent to have their likeness, words, etc. used in the show," Anderson says.
"Essentially, they say that by entering the bar/restaurant/beach, etc., the person consents to being on the show and even releases the show from any liability," she explains.
Such signs might work, Anderson says, since the promise given by the show's producers – the "consideration" required by contract law – would be "admission to the place plus the 'opportunity' to be on the show."
But there's usually a back-up method that's safer for the shows or stars – if they can get it. "The safer option for the show is to have each person sign an actual waiver setting forth the terms," she says. "I understand that most of them try to do that and just use the signs as a back up."
Keep up on all the latest legal news with by subscribing to our complimentary Lawyers.com newsletter: http://blogs.lawyers.com/subscribe-to-our-mailing-list/.
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VH1 revealed half of Charm School 3's cast today! The Real Chance of Love ladies were revealed with the Rock of Love Bus cast being revealed tomorrow! The show premiers Monday, May 11th on VH1. This season has some new twists as the girls from 2 different dating shows will be combined together for the first time. Plus the girls will be required to work with different charities each week with new host Ricki Lake.
Real Chance of Love Cast – Risky, Baybaybay, Bubbles, KO, Ki ki, and So Hood.
More Pics Below –


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Theodore Lindenmuth
Theodore Lindenmuth, 76, of Ridgway, died Sunday, Feb. 23, 2014 at Penn Highlands Elk in St. Marys.He was born Aug. 18, 1937 in Bigler Township, son of the late George W. and Catherine McDermott Lindenmuth.His wife, Evelyn Edelfraud Schaffler Lindenmuth, who was originally from Augsburg, Germany, survives.He served in the U.S. Army from 1957 to 1969, and was a Vietnam era veteran. He was stationed abroad in Korea, Lebanon, and Germany, where he met his wife.In addition to his wife, he is survived by two daughters, Heidemarie Stark (Larry) of Ridgway, Pamela Catherine Wright (Mark) of Ridgway; five grandchildren, Daniel Wright (Maria) of Ridgway, Timothy Wright of Beech Creek, Teddi Stark of Newport, Kelsey Stark of Ridgway, Perri Stark of Ridgway; a great-granddaughter, Aubree Grace Wright; two sisters, Doris Hewitt of Coalport, Kay Lane of Bakerton; and by many nieces and nephews.In addition to his parents, he was preceded in death by three siblings, Jean Roman, Charles Lindenmuth and Paul Lindenmuth.Funeral services for Theodore Lindenmuth will be held in the Meehan-Shilk Funeral Home on Wednesday, Feb. 26 at 5 p.m. Officiating will be Rev. Ronald Burkett, pastor of the Hallton Church. Interment will be in Oakmont Cemetery. Friends will be received at the funeral home for two hours prior to the service from 3-5 p.m. Military honors will be accorded by the Ridgway Military Honor Detail.
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Autumn On The Lake
Tuesday, November 28
per painter
Learn more
Crisp air and changing leaves, nothing is more beautiful than autumn on Lake Tahoe!
Pinot's Palette is a pioneer of the paint and sip experience – a revolutionary way to enjoy art and wine, meet new people and bond with friends.
Guests enjoy a no-experience-required art class—all supplies included—directed by trained, local artists, who guide guests step-by-step through a featured painting.
Our local artist will start class at the posted start time, so please plan to arrive 15-30 minutes early. All you need to bring are any snacks and beverages (yes, we have a liquor license) and be ready for a great evening of Painting, Drinking and Having Fun!
The more the merrier, INVITE YOUR FRIENDS!


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Happy blogiversay to me!
Happy blogiversary to me!
Happy second blogiversary,
Happy blogiversary to me!!!!
Today, on the second anniversary of Into the LIGHT, I've decided to give myself, and the genealogy blogging community a gift! :) Just moments ago, I wrote the inaugural post for my new blog, Genea-Related! I hope that all of my readers will visit my new blog, which, as its name implies, is forum and a platform for all things related to genealogy! Please click here to learn more!
Thanks to all of my readers for sticking with Into the LIGHT for whatever portion of the two years you've been reading. I know that my posts have been sparse over the past year, especially recently, but I hope to do better. Without going into it, I want to share that I've been deeply affected by a negative experience I had here, over a year ago, and it has made me a little less than enthusiatic about posting, even though I often really, really want to. However, as I continue to heal from this experience, I feel myself coming back, and I'm sure that the work I'll put into Genea-Related, will help to speed the process along.
In the end, what's most important is that I continue my research, and I have done that. However, some of the discoveries I've made have also contibuted to my lack of posts, as I've had to deal with feelings that were completely unexpected as I've learned more and more about parts of my ancestry which, just a couple of years ago, I knew nothing about, as well as with the frustration of not finding anything out about those of my ancestors whom I was aware of, and who are the main subjects of my research. Still, I won't give up, and I'm constantly inspired by all of you whose blogs I read daily, and who I follow on Twitter each day.
Again, I thank you for reading, and wish you blessings, always.
*Cake photo courtesy of clker.com


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|Episode Description
|Saturday, Mar 9, 2013 - 8:00 AM
"Jason & The Golden Fleece"
Jason is presented with a "mission impossible": to sail into the unknown to find the Golden Fleece. He is saved by the priestess Medea and her magical arts, but her love comes at a high price. A fairy tale? Or was there a real voyage? Wood heads from Greece to the wild mountains of the Caucasus to find the truth behind the Jason legend. Part 4 of 4 G
|More on WORLD (MT)
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First posted on Huffington Post 11.6.12
Self-actualization? Abraham Maslow's Hierarchy of Needs pyramid with "being all you can be" at the top (co-opted by the U.S. Army as a marketing slogan) was a wake-up call for Americans in the 1950s when personal behavior and goals were so influenced by predominant societal ways. Abe's humanistic psychology theory was made for the 60s with the advent of hippie culture and the idea that we should all "follow our bliss."
Unfortunately, Maslow died young in 1970 at age 62 and the "Me Decade" turned "self-actualization" into "self-absorption." His legacy got lost in the academic psychology world and, for some, the Hierarchy of Needs represented more of a Tyranny of Wants. I was fortunate to be gifted with Maslow's journals written in the last ten years of his life. In his writing, it's very clear that Abe's desire was to see how his iconic theory could apply to the collective, not just the individual, as he pondered, "Can an organization or a society actualize?" And this is partially why, later in his life, he introduced a seven- and an eight-level pyramid with "self-transcendence" at the top.
It's been more than five years since I wrote PEAK: How Great Companies Get Their Mojo from Maslow where I outlined how my boutique hotel company reinterpreted Maslow's theory to transform our organization at the bottom of a deep economic downturn. I've had the good fortune of introducing my theories in PEAK to diverse groups on five continents. And, as I spend more time with younger leaders – and more time in Asia – it's clear to me that it's time to change the language at the peak of this pyramid.
I see just how important Maslow's theory was in reaction to the stifling social rules of mid-20th century America. And I deeply believe that all of us aspire on some level when we're trying to be all we can be in our lives. But, the times and the calculus of how the world works have changed.
I propose we start imagining "social-actualization" at the top of the pyramid. We're moving from an era when "rugged individualism" was foundational to how we defined success to an era when collaboration is essential for both personal and societal success. Some of my transition may be due to spending so much time in Asia with its historical predilection toward collective rather than individual success. But, it's even more influenced by what I learn from talking to young people all over the world. And the fact that in many business schools the most popular classes today are on how to become a social entrepreneur focused on solving the world's collective problems.
So, what qualities distinguish someone who is social-actualizing as opposed to self-actualizing? Abe Maslow suggested that a "peaker" (someone self-actualizing) had a tendency to get lost in the love of what they were doing. This losing oneself can also be prevalent in a social-actualizer, but what's different is that this person's purpose is focused on a collective good rather than just a personal good (although a longer discussion with the Ayn Rand-ers might suggest these are the same). So a "social peaker" focuses on systemic effects and social gains in their actualization. Additionally, as more research shows the social and emotional contagion that connects us, a social-actualizer also imagines the ripple effect they may have on others. For example, a self-actualizer might pursue their passion – whether it's being a triathlete or learning how to give great speeches – with the primary focus being on how it makes them feel. A social-actualizer might choose to enter a triathlon that supports a cause or use their speech-giving to make a difference.
We may feel the glow from someone who's in the midst of self-actualizing and that can move us to greatness as well. But, when we're in the orbit of a social-actualizer, we feel drawn to a higher calling and one that can create a sort of "collective effervescence" of a group. A self-actualizer rower can win individual speed records, but a crew, when they're in the midst of social-actualization, can experience what is called "swing" in rowing circles. It's that miraculous moment in physics when a group is so connected and in unison of a common purpose that the boat literally elevates in the water – diminishing friction and increasing speed. Here's to the 21st century being one swinging era in the history of mankind.


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So I received a call today from a recruiter out of a big hospital's HR office regarding a job I applied to last week as a clinical data coordinator. Entry-levelish job in medicine for a fairly recent grad. I spent the past few months prepping for physician assistant school interviews/visits unemployed after leaving the job I got right out of college but unfortunately didn't get accepted to the programs...so now I am back looking for work. The convo went great for 5-10 minutes until the end when I explained what I had been doing during my time unemployed meeting with faculty, visiting the campuses, etc. It then got uncomfortable, she said she was looking through interview time slots, then said she had to speak with other people about their schedules and would get back to me quickly. Never called me back. I will call back tomorrow afternoon if she still hasn't followed up.
Do recruiters actually call back after or was that a subtle hint that she lost interest? I don't want to lie about why I have been unemployed since I was actively trying to get into programs but should I have answered it differently? She sounded interested/nice for what it's worth and can't tell if I am worrying over nothing. Gonna feel like an idiot if she calls back early tomorrow after stressing out all day. I haven't had much experience applying for 'real world' type jobs since the one I got before graduating was more or less a paid internship and this is the second to show any interest at all. Any advice really for this process would be helpful.


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Rory Calhoun
Robert Wagner only had two things going for him. He was talented and he was gorgeous. With those two handicaps, what else could he do but become a star? The term "Dreamboat" best describes Wagner in his early days in Hollywood. He was the fresh- faced kid who resembled your best friend's big brother you always had a crush on. He was also lucky. Early on he was noticed and eventually mentored by gay actor Clifton Webb. Webb made sure that he was seen by the most important people in the business and helped him secure parts in several widely seen and popular films at 20th Century Fox, among them: With A Song In My Heart (1952) with Susan Hayward, where his shell shocked soldier made him an instant sensation and two with Webb, Stars and Stripes Forever (1952) and Titanic (1953), the latter also starring Barbara Stanwyck, with whom he allegedly had an on-going "May/December" affair prior to his marriage to fledgling starlet Nathalie Wood.
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