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At 2beans, we're passionate about good coffee and the enjoyment it brings every single day. That's why we're proud to offer illy coffee, a company that shares in our passion for excellent flavor and sustainability.For more than eight decades, illy has been pioneering, innovating, and perfecting the processes that result in unrivaled coffee bean flavors. Sweet, floral, fruity, caramel, chocolate, almond, and honey. These are just a few of the flavors that illy's coffees exude.The secret is in the blends. illy combines nine different Arabica beans directly purchased from farms across four continents. illy's master blenders take great care in hand selecting beans to comprise each blend. Every two months after the beans are purchased, the coffee is re-tasted to ensure the original flavors are maintained. This occurs eight times before a bean batch officially joins a blend.We invite you to sit down at our espresso bar and talk with our trained baristas about finding the perfect blend for you. Enjoy an espresso shot, one of our signature lattes, or a simple cup of black coffee. No matter how you take it, we look forward to being part of your everyday coffee experience.
"Aeschbach Chocolatier has created high-quality chocolate and confectionery specialties since 1972. Its own original recipes, natural ingredients, lovingly crafted and fresh products are the secrets of this traditional family company.The company headquarters is located in Root, Lucerne. It includes modern production facilities, a Choco café, chocolates and the new ChocoDromo – a real experience for corporate travelers, tourists, and private visitors."
The sweetest treasure of Arabia: Al Nassma is more than the first and finest camel milk chocolate. It symbolizes the discerned taste of the Arabian world and a unique quality product. For the traveler, Al Nassma is the treasured momento of Arabia. For others, it is the refined ambassador of Arabia and a valuable gift to show appreciation.
Created out of Giorgio Armani's passion for chocolate Armani / Dolci offers its clients a unique sensory experience through the careful selection Of the finest raw ingredients without the addition of artificial flavors, colorings or preservatives. The range of products is exclusive and belongs to a league of its own in the luxury confectionary market and distinguishes itself not just by its high quality, but also the rich and sophisticated image of its refined packaging.
Based in picturesque Deidesheim in the German Palatinate region, the Biffar family has dedicated itself to the processing and refinement of fruits since 1852. It was Josef Biffar who founded the present company in 1890 in the midst of flourishing vineyards and one of the best fruit-growing areas of Germany – undeniably the ideal location.Candied fruits and fruit products have dominated the product range from the very beginning. Around 1950, Josef´s son Gerhard Biffar discovered the extraordinary characteristics of ginger and added it to the company´s already diverse assortment of candied products where it has been highly popular ever since.Today, the family-owned company is run in the fourth generation by Lilli Biffar-Hirschbil and Hubert Hirschbil. J. Biffar & Co. GmbH is the only remaining candied fruit manufacturer of its kind in Germany and one of a few throughout Europe. Certain products such as candied black walnuts and Palatine green almonds are available only from Biffar.Based on candied fruits or candied ginger, finest chocolates and fruit jelly specialities are also are created by Biffar.
Founded in 1875, Charbonnel et Walker is one of Britain's earliest chocolatiers. Encouraged by Edward VII, (then the Prince of Wales), the company first formed as a partnership between Mrs. Walker and Mme. Charbonnel, the latter from the Maison Boissier chocolate house in Paris. The original shop opened at 173 New Bond Street in Mayfair and has remained in Bond Street ever since. It is now housed in one of London's elegant arcades, the Royal Arcade on Old Bond Street. The company feels much pride and privilege to be endorsed by the Royal Warrant as chocolate manufacturers to Her Majesty The Queen.Charbonnel et Walker chocolates are hand-made according to traditional recipes at its long-time home in Royal Tunbridge Wells. The company is particularly renowned for its plain chocolate made from the finest dark couverture, which has a luscious richness and unforgettable silky taste. Its luxurious handmade boxes, satin ribbons, and complimentary gift-wrapping complete the perfect gift for every occasion. We are certain that a beautifully presented box of Charbonnel et Walker chocolates will delight any recipient as an exquisite expression of your care and affection.
Joan Coukos, Chocolatier & CEO of CHOCOLAT MODERNE, is a Native New Yorker. She graduated magna cum laude from Duke University with a degree in French and Russian, and received an MBA from UNC Chapel Hill before entering the New York banking scene. Her extensive career included six years in Moscow during the rough and tumble days of Russia's transition to a market economy, after which she returned to New York and Wall Street in 1999.Open to new inspiration and challenge, in December 2000, on a trip to Brussels, she fell under the spell of old world, hand made chocolates and began creating recipes back in her tiny Manhattan kitchen. Her co-workers became the first enthusiastic guinea pigs, and upon receiving repeated accolades, she began taking formal steps to becoming a chocolatier.Since that memorable day on the Place du Grand Sablon, she has studied chocolate and confectionery arts with a coterie of world-class French, Belgian, American and Swiss chocolatiers in New York and at The World Pastry Forum in Las Vegas. She is also a member of the New York Women's Culinary Alliance. Now, after five years of honing her craft, Joan is creating sumptuous assortments of luxury gift boxed chocolates in her own chocolate laboratory on West 20th Street.
The God Quetzalcóatl brought cocoa to the world. That was his gift to the Aztecs.About 3,000 years later, in 1947, a lover of the "food of Gods" – Xocolatl – started to write a page of the Swiss chocolate history. Years of hard work in various chocolate plants taught Walter Müller to become a specialist in fine chocolate production. He decided to follow his chocolate dream and, together with his wife Karin, he started to produce chocolate in the 300-year-old house of his parents. The particular chocolate he created was chocolate-coated, egg-white mousse, which was a real consolation for the soul after a long deprivation period due to the war. It was a great success! The creative chocolatier became a businessman and began Chocolat Bernrain group.His eldest son Adalbert took over the family's enthusiasm. His father gave him full trust very early and accompanied him actively for many years. In 1980, Chocolat Stella, a company based in canton Ticino, became part of the Chocolat Bernrain group.Under Adalbert Müller, the Chocolat Bernrain Group was able to build a reputation as a reliable and high-quality manufacturer of creative chocolate specialties and sold them all over the world.In recent decades, organic, Fair-Trade, functional and Kosher chocolate specialties completed the group's assortment.Today Monica Müller, granddaughter of the founder, runs the company into the third generation.
Years of experience as a savory chef have shaped Christopher Elbow's approach to chocolate. For Christopher, chocolate is a culinary medium to explore and reimagine with meticulous consideration for an aesthetic, as well as taste, experience. Using the best ingredients in the world, Christopher strives to introduce new flavors in the spring and fall to optimize regional harvests and in response to the season's impact on the palate. This is the inspired world of Christopher Elbow where modern culinary artistry unites with traditional hand craftsmanship.
Dolfin is the first CO2 neutral Belgian chocolate maker. Dolfin uses only ingredients from considered and concerned sources and the company has begun using cardboard from well-managed forests for their packaging.At Dolfin, chocolate is a passion. For decades, Dolfin's philosophy has been to mix natural, high quality ingredients directly into the chocolate mass. Fruits, spices, herbs, flowers, essential oils or even the great classics are combined in perfect and subtle blends with the best traditional chocolates.Innovation lies at the heart of the Dolfin spirit, which is why some of our recipes are true gourmet inventions. The master chocolatiers seek out the finest ingredients selected from the best that nature has to offer. They create surprising blends to produce flavors that are exquisite and full, yet devoid of sugar and fat.
Being different makes you unique and uniqueness means excellence. This is Domori's philosophy. The company makes quality its top priority, using only the very best cacao in the world (fine and extra fine cacao) for its chocolates. Domori is also recovering some of the rarest Criollo cocoa in its plantation in Venezuela in order to deliver the best possible taste experience for its customers.
Gnosis products celebrate health, exquisite flavor, and integrity made with respect for the origins of cacao, the well-being of our society, and Earth's natural majesty. The company sources its raw cacao direct from Bali and Grenada and adds low-glycemic sweeteners, nutrient-dense superfoods and herbs sourced fastidiously from the Amazon to the Himalayas. Gnosis products are Certified Organic, Vegan, and Kosher, as well as are free of soy, gluten, and dairy. The result is a functional, decadent chocolate that will delight your taste buds, awaken your senses, and provide profound nourishment.
The Grenada Chocolate Company Ltd. was founded in 1999 with the idea of creating an Organic Cocoa Farmers' and Chocolate-Makers' Cooperative. The company produces high quality organic dark chocolate in Grenada with its world-famous cocoa beans. The factory is nestled in lush cocoa groves in Grenada's pristine rainforest.The award-winning organic dark chocolate has the wonderful complex flavor of Grenada's fine-flavored organic cocoa beans, processed carefully in small batches. Producing chocolate right where the cocoa grows allows them to do their own fermenting, which gives a real advantage in creating the finest, most complex taste from the beans. They use their own extracted cocoa butter in the chocolate, also from Grenada's fine-flavored cocoa. This brings in a luxurious extra richness and chocolaty flavor. The chocolate has a truly deep and rich flavor.The company now has over 150 acres of organic cocoa farms in its cooperative and operates its own cocoa fermentry, located one mile from the little factory. This assures that they perform every activity involved in the production of their chocolate, from the planting and growing of the cocoa trees to the fermenting of the fresh cocoa beans to the processing of our fine dark chocolate. They grow their cocoa totally naturally without the use of any chemical pesticides, herbicides or fertilizers and have been Certified Organic.The sugar is a fine organic raw sugar produced and milled by an organic growers' cooperative in Paraguy.Whole organic vanilla beans grown biodynamically in Costa Rica provide the "dash" of vanilla.Organic soy lecithin is used as emulsifier in extremely small amounts.They are one of the only small-scale chocolate-makers producing fine chocolate where the cocoa grows. Because small batch chocolate-making is very rare, they had to create their own processing methods, designing their own machines and refurbishing antique equipment to meet the requirements of their unique situation. Most of the machines are based in design on those of the early 1900′s, a time when quality had precedence over quantity in chocolate-making. Because they care about the environment, they use solar-electric energy to power our machines.The original impetus and principle of the cooperative company is to revolutionize the cocoa-chocolate system that typically keeps cocoa production separate from chocolate-making and therefore takes advantage of cocoa farmers. They believe that the cocoa farmers should benefit as much as the chocolate-makers.
A number of years ago, the young Basel company Idilio Origins discovered that as with top-class wines, the "terroir", that is to say the location in which the cocoa is cultivated, is crucial for the quality and distinctive flavour of the fruit.Idilio became the first and only Swiss chocolate company to specialise in finding the best cocoa plantations, a distinction it retains to this day. Following the discovery of a promising "cocoa mountain" Idilio works hand-in-hand with the local farmers to nurture the precious cocoa, harvest it at the perfect moment, then ferment and gently dry it in the sun. The wealth of flavour in the cocoa evolves harmoniously in the chocolate during the production in Switzerland. The goal is the creation of dark "château" chocolates for connoisseurs.Venezuela and Columbia were already renowned for outstanding Criollo cocoa back in the days of the Mayan civilisation. It is thought that the Criollo beans originated in the south of Venezuela. The simpler and more disease-resistant Forastero cocoa originated further to the south in the Amazon basin. From Venezuela, the Criollos spread through Columbia as far as Mexico. To this day, the cocoas with the highest proportions of Criollo genes are to be found in these countries. For this reason Idilio concentrates on the northern regions of South America in its hunt for single plantation gems.Idilio stands for harmony with nature, the diversity of a mixed cultivation of tropical plants and fruits, the devoted care and harvesting of finest cocoa beans, their careful fermentation and sun-drying by small-scale enterprises. The Spanish word "idilio" signifies a short poem celebrating the romance of living at one with nature, a sweet experience, a small treasure.Origins refers to the company philosophy of concentrating on selected single-origin and superior cocoa varieties, of working directly with the local producers and personally taking charge of the demanding transport of the cocoa beans from their place of origin to the Swiss chocolate production facilities.
The perfect marriage of high-cocoa content, premium Fair Trade chocolate with explosive inclusions. Jelina uses pure Maple Syrup, real sea salts from the coast of Italy, and powdered intensely hot Cayenne peppers. If you love sweet and salty, then you will love Jelina's sea salt bars. If you love "HEAT," then you will love Jelina's Fire bar.
Only the finest ingredients are procured for the production of Konnerup & Co's assortment, where quality and freshness are the basis for creating genuine classics. This desire to produce superior quality chocolates paired with tantalizing flavor combinations such as pine needle, coriander, and apple balsamic has created a fine balance between innovation and inspiration. Konnerup & Co has made its home in a 101 year old inn in Vester Aaby, Southern Fyn which has been fully renovated into a modern production workshop and boutique. This is what drove pastry chef and chocolatier Henrik Konnerup in 2003 to begin his dream of making chocolates.
Deluxe chocolates made with genuine French savoir faire. A Dark chocolate, 74% cocoa (42.9% cocoa butter). No lecithin.A brand new concept: The gourmand square. It's a square that is 4 times bigger!!! Made especially for all the chocoholics out there.Sink your teeth into their exciting range of flavors: roasted hazelnuts, ginger, orange, and sea salt.100% ORGANIC. Every component of Les Chocolats de Pauline packaging is sustainable and biodegradable
MarieBelle's products are devoted to quality, beauty, and creativity. MarieBelle combines the finest chocolate, eclectic ingredients, and artisanal techniques. All the chocolate products, including the hot chocolate are made from the highest quality single source cacao with up to 72% cacao resulting in rich complex flavors not commonly found in chocolate. True to the Aztec tradition, MarieBelle's Hot Chocolate utilzes the whole cacao bean and is made entirely of pure chocolate without any cocoa powder. Signature ganaches are handmade utilizing only the finest cacao, freshest fruit essences, and richest creams.
Marou Faiseurs de Chocolat (Makers of Chocolate) of Saigon is created from 100% local ingredients and the purest dark chocolate. Marou's single-origin chocolates of Southern Vietnam are handcrafted with the renowned traditional know how of French chocolate makers. To do this, Marou revisited the old history of cocoa in Vietnam: a crop introduced in Indochina in the 19th century, forgotten in the war years and finally rediscovered in the past decade. The four origins available are directly sourced from farmers and artisans made to extract each region's unique rich flavors.
It all started at a chocolate party that new friends Heather and Jennifer attended while enrolled in a nutrition program in NYC. Inspired by the eclectic chocolates served at the party, they discussed their delight over chocolate being both healthy and delicious. The very next day, Heather did a little shopping and was on the lookout for chocolate with no refined sugar. While standing in front of the chocolate section of the grocery store, she thought to herself "I will just make it myself"… and she did. Heather shared her creation with Jennifer, and they knew in that moment that they were on to something big! Together the two women devoted countless hours to creating the most delicious, healthy, and affordable chocolate they had ever tasted or seen! With an outstanding product and a fiery passion for helping people live sustainable, healthy and active lives, NibMor (short for Nibble More) was born.NibMor's product lines are all:Organic Fair Trade Non GMO Kosher Vegan Gluten FreeFree of refined sugar
The secret of Niederegger Marzipan lies in its traditional recipe that calls for the perfect ratio of quality almonds to sugar and the subtle addition of a secret ingredient similar to rose water. Only carefully selected ingredients of the highest quality are used for the Niederegger Marzipan, such as aromatic Mediterranean almonds. Even today, the marzipan is still roasted in traditional cauldrons just like it used to be in the period of promoterism.
Pacari Chocolate is a line of premium organic chocolate, and the first single-origin organic chocolate made in entirely in Ecuador. We carefully select the finest ingredients and work in small batches in order to bring you an unforgettable chocolate experience.All of the ingredients are 100% organic and produced according to fair and equitable standards. Each of our single-region, raw and specialty chocolate products is crafted to maintain the complex flavor profile of the Arriba Nacional cacao bean.We partner directly with small-scale cacao growers to preserve their traditional way of farming, thereby safeguarding the biodiversity of cacao in Ecuador. We undertake a number or sustainability programs for the benefit of the cacao-growing communities with which we work. By choosing Pacari Chocolate, you are contributing to these efforts.
Making good beans, they believe, is the hardest part. As a rule of thumb, they say that out of 100 percent quality in the final product, 50 percent is added by nature, 25 percent added by farmers, and 25 percent added by manufactures. So 75 percent of what our taste-buds get excited about is created in a remote, rural and under-developed situation in war-torn Virunga or in the Amazonian wilderness of the Beni.
Raaka Chocolate is a small batch, bean-to-bar chocolate maker working out of Clinton Hill, Brooklyn. Raaka makes chocolate using unroasted beans to deliver flavors which are lost in traditional chocolate making. Raaka is one of the few chocolate makers which is nut-free (nut-free facility), soy-free, gluten-free, vegan, and kosher. Their bars reflect the subtleties of the regions from which they source cocoa beans, and their recipes and processes create an experience you simply can't find in other chocolate bars. Raaka received a 2013 Good Food Award for their Bourbon Cask Aged bar.Raaka is set apart by its commitments to fair trade, fair wages, and bringing joy and mindfulness to its work. They currently purchase cocoa beans that have been directly traded with La Red Guaconejo (a co-op of 160 family farms in Northern Dominican Republic), Hacienda Elvecia (an organic farm in Eastern Dominican Republic), and CIAAB (a co-op in Bolivia). The cocoa farmers from whom they purchase cocoa beans receive at minimum $500 above market price per metric ton. At today's cocoa prices, this is equivalent to a 20% raise for the farmers.
Ritual Chocolate is a craft chocolate company based in Denver, Colorado. Our single origin chocolate is made entirely under one roof using traditional, European methods with ethically-sourced cacao from around the world. We welcome you to take the time to taste the unique and balanced flavor of our chocolate, just as we have taken the time to create it.
François Pralus works with dried cocoa beans that he receives from the very best cocoa plantations all over the world, especially from South American and Indonesia.From these exceptional beans, he produces around fifteen pure varieties and four blends."I do everything myself," says François Pralus. "Rather than buying from specialized suppliers."He has gone even further since he now has his own cocoa bean plantation in Madagascar.François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the right flavour before he starts to manufacture:"I brew the cocoa in water, rather like making herbal tea and sweeten it slightly with sugar, then I leave it to settle. This gives me a precise idea of what the flavour will be like before I launch the manufacturing process."
Schönenberger Fine Swiss Chocolates has produced specialty chocolates since 1977. Today, the company still creates delicious bars and holiday chocolates with exceptional skill while also using bio organic and Fair Trade ingredients without any Soya Lecithin.Around the holidays, Schönenberger is a family favorite for gifts. With a special talent for molding chocolate, fine Schönenberger chocolate is presented in special holiday figurines and hand painted by expertly skilled craftsman. The result is a beautiful, delicious gift.
Hand Crafted in Brooklyn by Executive Chef / Partner, Jean-Francois BonnetUntil now, our chocolate and confections were only available at the finest hotels & resorts – now we offer them to you at a very select few retail partners throughout the 5 boroughsMany members of the Tumbador family are given a second chance through community programs such as Strive, Goodwill and The Fortune Society.Every Tumbador employee is an integral part of our growth and success.We hope you enjoy our chocolate and confections as much as we enjoy making them
At the Taza Chocolate Factory in Somerville, Mass., we craft stone ground chocolate from bean to bar. Our story began when Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico, and came home so inspired that he decided to create a chocolate factory. Fueled by a passion for Mexican chocolate traditions, he learned to hand-carve the granite millstones that we use today to grind cacao into rustic, organic dark chocolate that bursts with bright, bold flavor and texture.
TCHO is New American Chocolate, obsessed with flavor, obsessed with innovation, and obsessed with fusing the two together to craft the very best chocolate, from bean to bar. TCHOSource is its unique sourcing program, designed to obtain the best beans in the world while enabling the producers of those beans to earn a better living. Its PureNotes Dark and SeriousMilk chocolates go beyond percentages and origins, exploring the pure flavors inherent in cacao beans themselves, nothing added. And while it ventures to Peru, Ecuador, Madagascar, and Ghana to source the greatest cacao, it manufactures all its chocolate locally in San Francisco.
Vermont Nut Free Chocolates was founded by the mother, Gail Elvidge, of a little boy with a peanut allergy. The company's entire selection is completely safe for those with any tree nut or peanut allergy, but can also be enjoyed by anyone who loves fine chocolates.Vermont Nut Free Chocolates is committed to providing quality chocolates that are safe for those with any nut or peanut allergy. Its gourmet chocolate truffles, fruit creams, mint creams, caramels, raisin clusters, chocolate bars, and novelty items are made in small batches the old fashioned way from the finest nut-free ingredients.All of its centers are hand made from scratch in its own nut free facility and then individually dipped into premium chocolate before being hand packed and shipped fresh.Please note that it does make some products that contain eggs and/or dairy products in its facility on shared production equipment.
Katrina Markoff was originally trained at the renowned Le Cordon Bleu and enhanced her artistry with some of the world's most revered chefs and exotic global cuisines. She began in Spain under the direction of Ferran and Alberto Adria at their famed El Bulli restaurant, then drew further inspiration through her study of the indigenous cuisines of France, Italy, Thailand, Korea, Vietnam, Singapore, China, Australia, and Hawaii. In 1998, in Chicago, she started a veritable chocolate revolution with the launch of Vosges Haut-Chocolat. With a focus on craftsmanship, conscious innovation, imaginative flavor pairings, and experiential storytelling, Katrina inspires us to interact with the world in a different way.
1952The Arzilli's family opened a laboratory, where a very young Sergio began to develop a passion for the art of patisserie and chocolate. A passion that then developed into his professional life: working with cacao and searching the best quality products.1992Sergio Arzilli established the brand 'La Perla di Torino', which currently boasts a vast range of products based on chocolates and other dessert for special occasions. The name was coined after the creation of his first truffle: 'La Perla Nera'.Combining selected praline and roasted hazelnuts from Piedmont with a soft mixture of cacao creates this truffle. It combines the quality of the ingredients with the passion that characterises all of La Perla's creations: 'La Perla Bianca' a white truffle without cacao and with selected Piedmont hazelnuts; the Gianduiotto Classico and the Fluido, which has a soft Gianduja filling that melts into your mouth. The panettoni and colombe cakes are also ranging from the oldest Italian tradition to more innovative taste: like La Perla Esotica (with exotic fruits), the Moro d'Alba (with cacao powder) and the Rubino (with red fruits).2012'La Perla' aims to reinterpret the traditional flavours of Piedmont, like hazelnuts from Piedmont, with originality and innovation, a speciality which has been boosted by the work of Valentina Arzilli who joined her father in running the company. In addition to the quality of the ingredients, the hallmark of 'La Perla' is also the attention to the packaging of the products.In fact each product is hand wrapped, enhancing its sophistication and design. The distribution of La Perla is also extremely selected and exclusive both nationally and internationally.
Guido Gobino Artisanal Chocolate Factory was born in Turin in 1946. His Chocolate Selection is a mix of creative passion, gourmet and innovation and the business is considered today as one of the most interesting realities in chocolate production, both in Italy and abroad. Attentive selection of ingredients, supply chain control, new flavors research, tradition respect, innovative technologies and packaging design are the typical elements of Guido Gobino Chocolate. Some examples of his specialties are the Giandujottino Tourinot® and the awarded "Best Praline in the World" Sea Salt Cremino.
It is the simplicity of both their ingredients and process that makes them unique. Using the finest fairly traded cacao, organic cane sugar, and traditional european techniques, they are striving to fully realize the potential of the beans they source. In other words; great cacao, cane sugar, and a lot of hands on work makes their chocolate simply delicious.
It is Bean-To-Bar, evolved. Founded by Kristen Hard, Cacao Atlanta Chocolate Co. specializes in the creation of exquisite origin-driven chocolate and confections.At Cacao Atlanta Chocolate Co., every detail is considered from the moment the Cacao bean is carefully planted and cultivated. Uncompromising in high standards of excellence, Cacao Atlanta partners with scientists and local growers to achieve extraordinary quality in ingredients and upholds hand production methods throughout the entire process of chocolate creation.
BONNAT, chocolate maker in Voiron from father to son since 1884.Bonnat is a long love story between a family and chocolate, begun in 1884 by Félix Bonnat at 8 during Sénozan Voiron (Isère).Very quickly, the name of the Chocolatier - Confectioner Bonnat is well known to gourmets. 180 stores across France, Bonnat sell products.The success is growing. All customers of France and its colonies, who traveled by boat this time, waiting impatiently for Christmas taste Voiron pavers and other Bonnat specialties. Gradually, the two son Felix Bonnat, Armand and Gaston, his helpers and unload the manufacture and management of the family business.Our store Voiron is the cornerstone in which "pilgrimage" are the many fans of Bonnat received by Nicole Bonnat and his daughter Cecilia.Voiron being a tourist town passage, we have a large foreign clientele who regularly stage with us. Our products are distributed in Paris and sixty departments through our representatives. Dice 1919 Bonnat ships in counters French colonies: Africa, Indochina, Asia. Familiar with remote expeditions, it allowed us to understand easily the continents very different mindsets and give us a taste of the "wide open".Thus, in France and abroad, we retain the fine traditions chocolatières who have made the size of the name and the brand Bonnat, whose motto is:What is good for the palate do not hurt the soul ...
Fruition Chocolate is a small batch bean to bar workshop and confectionery in the foothills of New York's Catskill Mountains. With meticulous attention to detail, we slowly roast and stone grind carefully selected cocoa beans to accentuate their inherent flavors.
Ki' Xocolatl grows their our own cacao trees deep in the heart of Mexico's Yucatán peninsula. Their artisanal chocolates are 100% criollo cacao, 100% organic and made employing the traditions of the Maya and the techniques of the Belgian. With state-of-the-art facilities and under the direction of Master Chocolatier Mathieu Brees, their chocolates are consistently ranked among the best 100% criollo cacao, organic chocolates in the world.
Chocolate bars are made with best Belgian chocolate with all natural ingredients and Kosher Certified. (except chunk bars)Super foods are all natural, USDA Organic, covered in Bean to Bar Peruvian dark chocolate, Kosher Certified
The Basler Läckerli Original is the flagship product of Läckerli Huus and has been a sweet success story for over 100 years. The young André Klein from the Bernese Oberland region joined a Basel confectionery as a partner in 1903 and took over the business a year later. Basler Läckerli were an integral part of the product range from the very beginning and they are still manufactured according to the same unchanged, original recipe to this very day. The finest ingredients, selected according to the strictest criteria, such as honey, almonds, hazelnuts, candied orange and lemon peel, superior spices and some Baselbieter Kirsch, form the basis of this Läckerli Huus classic.With an awareness of the potential advertising impact, André Klein began very early on to package his specialities in painted biscuit tins. This has remained true to this day. Every year, particularly at Christmas time, Läckerli Huus surprises its customers with new, decorative gift and collectors' tins.Miriam Blocher has been successfully managing the company since 2007. Over the past few years, the company's image has been modernised, the sales network has been expanded and the product range has been extended with the addition of new, innovative products.Today, Läckerli Huus unites tradition and innovation: a wide variety of exquisite chocolate and biscuit specialities enrich our range of products. We place particular importance on providing a large selection of gift packagings, such as gift tins and assorted packages in which the different Läckerli Huus specialities can be put together.
Since 1875 the history of Maglio has been entwined with that of the Maglio family from Salento. The family have passed their passion and their know-how down through the generations, weaving inventiveness, affection and risk taking into their entrepreneurial adventure. A can-do culture, respect for tradition, the value of authenticity: these are the values the company lives by. But it is the raw ingredients they select, the essence of the Mediterranean, emphasised and magnified by their chocolate, that make their products so unique and conquer every palate.
Beschle Chocolatier Suisse is very proud of its 110-year heritage, which spans four generations of the Beschle family. Beschle Confiserie has continuously followed its own quest towards the highest possible quality.
Malagos Chocolate is made from single origin, high quality Trinitario Beans grown in Mt. Talomo, Davao southern Philippines.To enhance the aroma and deepen the flavor of their chocolate, the beans have been meticulously fermented then solar-dried, and roasted in a temperature controlled roaster all without every leaving Davao. This truly Tree to Bar.
Since 1930, when grandfather Ettore launched his pastry studio in the centre of Turin, De Martini family passes down the taste culture and the confectionary tradition from Piedmont. Passion and enthusiasm for their work and for their regional traditions have always been the factors guiding their dynamic business.
In the late 1990s, Pierrick Chouard – at the time, manager of a French chocolate company – paid a visit to the Dominican Republic to research local cocoa farms. It was an eye-opening experience for Chouard, who was unaware of the depth and complexity of the social, environmental and economic challenges facing cocoa farmers in Latin America and the Caribbean. Following the trip, Chouard developed a class to introduce cocoa farmers to better farming practices and began contemplating launching his own line of sustainable grown specialty chocolate. Chouard approached the Rainforest Alliance with a generous donation to jump-start a development project in the Dominican Republic and a desire to identify a sustainable source for his new line of chocolate products. Together, we agreed to connect with potential suppliers in Ecuador, where the Rainforest Alliance was already engaged with a number of farmers. By 2004, Vintage Plantations Arriba chocolate had hit the shelves and become the first-ever cocoa product to bear the Rainforest Alliance Certified™ green frog seal. Today, 100 percent of the cocoa used in Vintage's delicious chocolates comes from farms that protect the environment and the rights and welfare of local communities.
Every spring, processions of local dairy farmers and their cattle leave villages at the foot of the Swiss mountains to climb to the lush alpine pastureland that will be their home in the months ahead. Their departure is marked by festivities as the villagers give husbands, fathers and brothers a rousing send-off. The young boys and girls wear local costume and accompany the procession as it leaves the village. Some of the boys are dressed as herdsmen and carry carved milk pails, like the boy of the MilkBoy logo. Once on the alps, the cows eat their fill of juicy green grass until the onset of autumn, when the farmers descend to their villages and their return is celebrated by great festivities.The wrapper unique to MilkBoy chocolate was commissioned exclusively from an artist specializing in the traditional craft of papercut silhouettes, and depicts elements typical of the Swiss countryside, particularly in those areas where the local farmers take their cattle to the mountains.
BEAN TO BAR Based in Budapest and founded by husband and wife team Zsolt Szabad and Katalin Csiszar in 2004, their chocolate bars are moulded to look like a traditional fireplace tile and beautifully hand wrapped
Sirene Artisan Chocolate Makers hand craft small batches of direct trade chocolate in a custom chocolate workshop in Victoria, Canada. Their Bean-To-Bar technique is more art than science. They carefully source the beans from select farms and nurture each beautiful bean to its full chocolaty potential. They bring out the complex range of natural flavors inherent in each bean and transform it into the chocolate of your dreams.
Reto Schmid focuses on the development of the speciality line with great passion and enthusiasm. He also created a fruit jam line in addition to the famous Graubünden specialities. But he did not stop at the fruit spreads, Reto Schmid also launched the "Schmidella" line, a tasty chocolate spread. The quality competition was particularly important to Reto Schmid because he wanted to compare his specialities with other products and have them reviewed by an expert jury. His specialities did indeed succeed in the quality comparison and are among the top ranked products from the canton of Graubünden. That is how the business won the official title of "Swiss Bakery Trophy Graubünden Champion 2012" at the Swiss Bakery Trophy 2012. Reto Schmid and his team are especially proud to be marked out as the best bakery in the canton. The promotion of young talent is also important. Because of his commitment to this cause, Reto Schmid was honoured 2nd place at the Swiss Trainer of the Year awards 2014. Now we are witness to the crowning glory of his awards to date. Reto Schmid has won the «Bäckerkrone 2015» with his newly created food label «La Conditoria SEDRUN-SWITZERLAND®». This honour is awarded to bakers who demonstrate a wealth of ideas, innovation, professionalism and social responsibility. The «Bäckerkrone» is awarded by the Swiss Bakers Confiseurmeister Association (SBC) and by the Swiss Yeast Association (SHV).
Small batch bean-to-bar chocolate company based in Geelong, Australia.The cocoa beans they are using are ethically sourced and directly traded. Once they receive the cocoa beans, they carefully roast, crack, winnow, conch, and finally temper. The process is time consuming, but it is rewarding when they finally taste the chocolate.
Their master chocolatier, Mr. Jean-Pascal Sérignat and his team offer a blend of passion, excellence, skill and creativity that surprise the palate. Their chocolates are hand made in the traditional way to ensure that each one gives its own special moment of pleasure. Always seeking out new flavours, Their chocolatiers meticulously select the very best ingredients to obtain chocolates of the highest quality.
Heinz Rimann leads a small group of artisans who apply precise techniques; infusing organic chocolate with fine organic loose tea & spices from around the globe. They adamantly seek innovative ways to balance the nuanced flavors of chocolate, tea, spices and other natural ingredients.Heinz's passion for flavor began during his childhood in Switzerland when he accompanied his mother to local farm-stands. He was intrigued by his mother's cooking and stunned by everyday food. When introduced to global cuisines, however, his curiosities were intensified.After years spent managing high-profile five-star hotels, Heinz opened a tea room in Los Angeles. The idea of tea-infused chocolates came naturally to Heinz. Growing up in the culturally steeped tradition of Switzerland gave him a unique advantage – one that led him to connect the flavors of tea with the chocolate he loved from childhood.Heinz Rimann loves flavor, but more than that, he loves sharing flavor with people. The Tea Room is, ultimately, his way of gifting his passion to the world. The Tea Room Production Associates share this vision, and remain steadfast in their commitment to producing fine quality, unique flavor infusions for chocolate lovers world-wide.
To'ak was born from a rainforest conservation project in Ecuador, in the most storied cacao-growing region in the world. Secluded in the middle of the forest, co-founder Jerry Toth began making chocolate by hand in a bamboo house without electricity. After years of honing his passion, Jerry linked up with co-founder Carl Schweizer and fourth-generation Ecuadorian cacao grower Servio Pachard.


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DEEP BLUE Portsea holiday house
House, Portsea
Rated 5 out of 5 stars 1 review
From $684 per night {{quote.pricing.message}} Total {{quote.pricing.price | format:'currency':'short'}} for
Min 2 - 14 nights stay
This thoroughly modern and light filled, five bedroom residence capturing the best of Portsea and Sorrento is set on private, tree lined, near 2/3 acre of award winning Jack Merlo gardens with north facing swimming pool and spa.
Featuring brilliant zoned bedroom and bathroom accommodation and separated living areas, sheltered sundeck, study, double carport and the ultimate outdoor, undercover entertaining and BBQ pavilion.
Features include
5 bedrooms 1x King 4 x Queen
3 bathrooms
2 living areas
solar heated pool
4 Tv's
2 Car Spaces
Rating snapshot
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Have a question?
Feel free to send a message to the owner/manager if you have any specific needs, or if you require additional information before you can commit to a booking request.
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- Available
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subset: commoncrawl


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Welcome to the GM0HCQ.COM website. The website name is derived from one of my amateur radio call-signs, but this site is not dedicated to radio. Most of the information on here relates to my work with the British Antarctic Survey, on board the Royal Research Ship James Clark Ross.
From this home page you will find links, to the left, to other parts of the site, giving you access to images, information and webcams.
Please note that if you want a QSL card I am now only QSLing direct for all contacts . All contacts will be on e-QSL (where you can print the current QSL card from) and LoTW. If you wish to have a card from me then please QSL direct. Full details on the QSL page
Latest image from the James Clark Ross webcam. Mike in the Radio Room.
Mike Gloistein
gm0hcq @ gm0hcq.com


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The Executive One Bedrooms have everything for the family, including large tiled showers, full kitchen facilities and Sky Guest Select 50+ channels in every room. The apartment can be configured to provide for:
King and Super King sized beds; or
King and King single bed with a Trundler bed for extra person.All rooms are smoke free, smoking is allowed in outdoor smoking in designated area.
Executive One Bedroom Facilities include:
- High quality Super King, King or single beds
- New 'Ultra Fast Broadband' service
- Full Kitchen with microwave, hotplates and oven
- Solid concrete construction and double glazed hush glass for a quiet night's sleep
- Plenty of parking
- 32" TV with Sky Guest Select 50+ Channels
- Heat pump
- Extra-large size tiled shower
Check Availability & Book


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Epworth by the Sea
St. Simons Island, GA 31522
Epworth is known for its natural scenic surroundings, complete retreat accommodations, state-of-the-art facilities and wide range of food service options. Among America's most popular Christian retreat and conference centers, Epworth is one of the most beautiful and graceful vacation spots in the magnificent Golden Isles.
Whether you are planning a small meeting, large conference, retreat, training session, family vacation or reunion, or just an individual getaway, you can count on our friendly, experienced staff to handle all the details with style. We have housing facilities accommodating up to 900 persons.
From Epworth, England To Epworth By The Sea... Epworth By The Sea is named in honor of the boyhood home of John and Charles Wesley, founders of Methodism. In 1784, John Wesley tenderly recalled his home by writing in his famous journal, "I rode to Epworth, which I still love beyond most places in the world." Though he is said to have ridden 250,000 miles and preached 45,000 sermons, Epworth still held his heart.
Today, the people who visit our Epworth tell us they, too, love this place beyond most places in the world. We pray that this special Christian Retreat Center will hold your heart as well!
Epworth is a place where you find warm relationships and beautiful surroundings for worship, study and fellowship. We pray this visit to Epworth will help you revive some fond memories and create a few new ones along the way!
Info & Amenities
Hours of Operation
Sunday: All Day
Monday: All Day
Tuesday: All Day
Wednesday: All Day
Thursday: All Day
Friday: All Day
Saturday: All Day
Average Nightly Rate
Call for Rates
Facility Amenities
Free Parking
Gift Shop
Meeting Facilities
Meeting Space Available
Parking on Site
Public Restrooms
Restaurant on Site
General Information
Open Year 'Round
Group Amenities
Payment Options
Setting & Style
Beach & Coastal
Pastoral Setting
Suitable for Ages
All Ages


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Work with a communications partner who's obsessed with providing service that's unmatched in the industry.
Reliable data and voice services are critical for just about every business today. Our state-of-the-art network has the capacity, features and incredibly responsive support to keep your business going 24/7.
Experience the WOW! difference for yourself. We're devoted to going beyond the ordinary to make your life easier and your business more successful. But don't take our word for it — see what our customers have to say.
Running a business is challenging enough without having to "deal" with your communications provider. Our dedicated account team is always on call, and ready to serve the changing needs of your business.
See what WOW! Business is doing to deliver even better solutions and service.


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Find apple orchards in Illinois by searching on sites such as OrangePippin.com, Illinois.edu, PickYourOwn.org and Yelp.com, as of 2015. Each site offers tools to locate orchards within different areas of the state and provides details about the orchard, public picking options and hours of operation.Continue Reading
OrangePippin.com contains information about a variety of fruit orchard types throughout the country, including pears and plums in addition to apples. It offers a state orchard directory with multiple listings for Illinois, each including the name and phone number of the orchard as well as driving directions or links to their websites, when available.
Illinois.edu features a page for the Extension program of the University of Illinois that focuses on apple orchards and agriculture, offering details about recipes, the history of the trade and folktales as well as information about local orchards. The site features contact information for each orchard, notes about the ability for visitors to pick apples and links to orchards in the surrounding states.
PickYourOwn.org includes listings for orchards in the northern area of Illinois and offers details about picking apples and how to turn the fruit into different products. The site also regularly publishes information about agricultural festivals and events in and near the orchards.
Yelp.com features contact information and user ratings for many local businesses within the Illinois area, including a tool that allows users to search for apple orchards across the state.Learn more about Agriculture


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WASHINGTON -- Of the Potomac River's cataracts, Great Falls usually gets top billing as a local natural wonder. And deservedly so.
But Little Falls, at a point just upstream from where the tidal Potomac ends near Chain Bridge, shouldn't be overlooked. Although the rocky environment near the falls, crisscrossed by pools of water and tiny rivulets, is inside the boundaries of the District of Columbia, this part of the Potomac Gorge feels like it's hundreds of miles away from the nation's capital.
March is a perfect time of year to go exploring here. Why? The area's vegetation hasn't quite awakened from its winter latency, so it's easier to traverse the wild environment. You're also better able to see what the forces of the Potomac River can do. During high-water events, fragments of tree trunks, branches and other vegetation is deposited on the rocky floodplain near the falls and Chain Bridge. Some of the vegetation that has taken root between the rocks is bent over in the downstream direction.
In other areas farther from the Potomac's main river channel, there are quiet pools of water that sit in a verdant setting, a demonstration of how the Potomac Gorge is one of the most biologically diverse areas on the East Coast.
The river, naturally, is the central player in this unique spot. Looking up at Chain Bridge, it's hard to fathom that floodwaters were so high that they washed the bridge off its towering piers in 1936. It's only then you realize just how intense the Potomac's hydrological forces can be.
To reach Little Falls, take the pedestrian ramp down from Chain Bridge's Canal Road end to the C&O Canal towpath. Follow the trail from the towpath heading toward the Potomac River. Be careful where you step as the ground is very uneven. And use common sense: If the water is high, steer clear and observe from a safe distance.


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March 19, 2013 (DOWNERS GROVE, Ill.) --For the second time in two days, a pedestrian was struck and killed Tuesday by a Metra train in the western suburbs.
Just after 9:30 a.m., a man was fatally struck in the crossing near the Downers Grove Main Street Station by an inbound Burlington North Line train.
The preliminary investigation indicates that a man walked around the crossing gates.
The incident stopped trains in both directions for several hours.
Monday, a 42-year-old pedestrian was struck and killed in Hinsdale.


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I am stealing this from HR Lori's website because it's so brilliant.
[youtube www.youtube.com
While I agree with Lori that one of the best parts is when HR is described as a 'comfortable office job with fairly predictable 9-5 hours', I would also like to point out that I love being in the business of 'making positive connections'.
Whatever the hell that means.


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The Leadmill - see stage times
Making spiky, dramatic pop music, Banfi's first official shot across the bows 'Where We Part' was posted on Soundcloud in April 2015, which led to the band signing with Communion Records. 2016 has been spent in the studio recording their debut album with producer Richard Wilkinson (Bombay Bicycle Club, Honne, Kaiser Chiefs) and the first release from these sessions, Happy When You Go, is out now!
'Happy When You Go' is a delicious earworm of a debut single, with its layers of guitar-inflected pop blending with bittersweet straight-talking lyrics. Banfi's irresistible hooks and choruses take influence from left-field pop acts including Alt-J and The Knife as well as the minimal mathletics of Foals and the huge stagecraft of The Police. "The energy of The Police that is found in their live performance it's something we want to try and put across." said Joe.
Joe first came to the attention of Communion in 2012 off the back of an unsolicited solo demo. He released two EPs in 2013 - championed by Zane Lowe, John Kennedy and Mary Anne Hobbs, these acclaimed EPs were a distinctive hybrid of Joe's influences from Nick Drake to the Deftones. Emboldened by critical acclaim, Joe went away to write and develop as an artist, and along with bandmates Aaron and Chris, Banfi was born.
Banfi have performed support slots with Bear's Den, Nathaniel Rateliff and Amber Run, as well as numerous festival appearances including Citadel, Great Escape and Bushstock.
They will perform a headline show at The Old Blue Last on 29th November and undertake a residency at the same venue in the first 3 months of 2017.


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OK, I spent a bit of time looking at this today as there doesn't seem to be much movement on FFMPEG and H264 at the moment.
I have managed to get xine to now detect the H264 video size prior to starting up the CoreAVC decoder and set the size within the initialisation function: - memset(&bih, 0x00, sizeof(bih)); bih.biWidth = sps.width; bih.biHeight = sps.height; bih.biPlanes = 1; bih.biBitCount = 24; bih.biCompression = 0x34363248; //31435641; //AVC1 bih.biSizeImage = 0; bih.biXPelsPerMeter=10000; bih.biYPelsPerMeter=10000; bih.biClrUsed=0; bih.biClrImportant=0; bih.biSize = sizeof(bih); buf->content = malloc(sizeof(bih)); It detects BBC HD as the right video size, i.e. 1440 x 1080 - however this now results in a squased image on the display with black bars down the left and right sides. Any idea how you tell CoreAVC what the video size is and to scale it to the size that xine is using? It detects other video sizes such as 1920x1088 and displays them all correctly on the screen so I know that we are now very close! Once I get this bit right, I'll release a patch to xine's demux_mpeg_pes.c that will properly detect the source video size prior to starting CoreAVC. Thanks for any help. _______________________________________________ vdr mailing list firstname.lastname@example.com http://www.linuxtv.org/cgi-bin/mailman/listinfo/vdr


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Coffee Beanscheap or premium...?
If you are looking for cheap coffee beans, you may want to ask yourself if it's actually the best idea....
Cheap Coffee Beans we have something for everyone
It's true - we deliver cheap coffee beans, nationwide throughout the UK, with great prices and next day delivery.
To go along with your cheap coffee beans, we can also offer cups, stirrers, sugar and a range of ancillaries.
Lastly, along with the cheap coffee beans, we can also offer cheap filter coffee, and filter coffee products.
Just out of interest, we can also do proper, premium, high quality coffee beans and filter coffee, and we are one of the UK's leading espresso coffee machine and office coffee machine distributors.
While our unbranded coffee beans are certainly cheap coffee beans, they are definately not low quality. And there's the challenge... if you buy really cheap coffee beans, the chances are, your coffee business is not going to survive too long, and we'll lose you as a customer... By all means buy cheap, just not too cheap....
OK, so these are not cheap coffee beans, they are very high quality coffee beans, with a full package of marketing support if you need it, however, because we can supply the beans on their own, without all the cups, signs, menus and so on, we can supply them relatively cheaply ! So cheap, high quality, coffee beans...?
Why......buy from us ?
- Over 25 years experience
- Our own coffee blends
- Full range of services
- Beans and filter coffees
- Cups, stirrers and consumables
- Our own engineers
Contact Usfor our best price
E-mail us today for a price for your coffee beans or related items;


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Just a few days after uber hip clothing retailer H&M announced it would be opening in the River Park shopping center (to the squealing delight of many), the World Sports Cafe closed its doors.
The sports-themed restaurant/bar owned by former San Francisco 49er Tim McDonald had been part of the River Park landscape for 15 years. It's leaving open a spot of prime real estate at the shopping center, which has folks asking: What will take its place?
Among the speculation (and/or wishful thinking) is the grown-up arcade Dave & Busters and Tilted Kilt Pub and Eatery, a Celtic-theme competitor to Hooters.
What River Park needs is a live music venue.
In a recent liveability survey done by the online magazine Voactiv, Fresno is ranked 42 among the top 50 most populous cities when it comes to music venues. The city came in at 3.8 venues per 100,000 people. Do the math and that comes out to less than 20 music venues in all of Fresno. (For fun, we could try to name them all and count the ones north of Shaw avenue.) For contrast, the city of Austin, Texas, has 145 venues, give or take.
Let's not be confused. Not just any venue can open at River Park. This can't be another nightclub, or a bar with stage that hosts open mic nights and has bands on the weekends.
It needs to be a venue dedicated to live performance, a place with 300-plus capacity and a sound and light engineer on staff (or at least on call). It needs a talent buyer, not a promoter (and there is a difference). It needs to focus heavily on touring acts and be able to play as a small- to mid-venue counterpart to the Save Mart Center.
A House of Blues would be the obvious choice. It has the built-in technical know-how and name recognition that River Park seems to thrive on.
It would be nice to have a place more homegrown — A Fulton 55 or Stummer's North, perhaps?
If this sounds at all familiar, it's the same pitch we heard when the Sammy Hagar-backed Cabo Wabo opened in Granite Park in 2008 — then closed four months later. That venue still exists, but it's seen several owners and name changes. It's been The Memphis Blues Barrel Room, The Edge and Rome nightclubs and most recently Club Eva.
It has never really lived up to its promise.
The difference here (and it pains me to say it) is location. River Park carries a cachet that would lend credence to the venture, not the other way around. In return, having a music venue would bring some much-needed cultural arts capital to the area.
Of course, this is all wish-list stuff, just for sake of conversation. I'd be remiss if I didn't steer people toward the 20 or so venues that already exist (and point out that they are in downtown Fresno and the Tower District to boot).
For a place that many consider to be the entertainment hub of Fresno, River Park's lack of a viable live music venue is glaring. If done correctly, having this kind of venue in the center of River Park could be transformational.


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"Arthur The Musical," now in its debut at the Goodspeed Opera House in East Haddam, is something like a charming drunken friend: amusing and full of high spirits, yet not always as interesting as it tries to be, and sometimes quite repetitious.
Its appeal comes from the continuing amiability and bumptious wit of the original creation by Steve Gordon, from the warmth and cleverness of the adaptation by David Crane and Marta Kaufman and from the grace and sharpness of the wonderfully zigzagging production by director Joseph Billone and choreographer Tony Stevens. The cast, headed by a personable, bibulously dashing Gregg Edelman in the title role, could scarcely be bettered; even the chorus members exude rare individualities as well as a collective energy and panache. But the music by Michael Skloff, though serviceable, sometimes sweet and full of pop dramatics, too often sounds like revue pastiche material. And while it's nice to have an orchestra back in the Goodspeed pit, it's a small one, and the scoring feels halfway between dueling keyboards and a full musical comedy band. "Arthur," with his $750 million nest egg, deserves a bit more largesse.


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Thu 19th March 2015
5:30 pm - 9:00 pm
Following in his father's footsteps, Leon Jay has been spreading the tradition of Small Circle Jujitsu throughout the world. His unique blend of joint locks and pressure point techniques forms a devastating system of self-defense that can be easily incorporated into any style. All students are encouraged to take advantage of this great opportunity to train with one of the best martial artists in the world when he visits from England.
Junior Seminar
Adult Seminar
For More Information
Call: (610) 394-3040 or
Email: firstname.lastname@example.com
MKA Karate
Loading Map....
If you are hosting or would like to host an event please do not hesitate to get in touch.
Contact us
Small Circle Jujitsu is a precise and practical system that I often taught to my soldiers. What I like most about Small Circle is speed; soldiers in combat situations need to resolve an encounter quickly and Small Circle Jujitsu training fits that need.
If you would like to support Small Circle Jujitsu, all donations are gratefully received


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Are 'snooping' customs officials secretly searching through your luggage?
Ever get that niggling feeling your luggage isn't quite how you packed it? You might be right.
A new report has found that customs officials are secretly searching through thousands of passengers' bags looking for excess alcohol and cigarettes.
The report, carried out by Chief Inspector of Borders and Immigration, John Vine, reveals that searches are carried out on inbound flights after suitcases are taken off planes, but before they are placed at the luggage carousel for passengers to collect.
The practice appears to be rife, despite the fact that it goes against current guidelines.
Speaking to the Daily Telegraph, Mr Vine said: "We found that covert bag checks were being undertaken by the [Border] Agency, but they weren't recording all the checks that were being made. They were only recording the ones where they found contraband in the case."
"What I'm saying in the report is that this should be recorded on every occasion."
Contradictory rules have made it impossible to check whether the searches are "lawful, proportionate and controlled", says the report.
The Daily Mail says that the Border Force Enforcement Handbook states that such searches are banned unless they take place as part of a specific operation. And even then, when the passenger is "not in attendance", officials need written authorisation from a senior manager in advance, apart from in exceptional circumstances.
But this is contradicted by a rule in draft guidance from 2008, which permits covert searches without written authorisation when used "proportionately".
The practice was uncovered after an inspection at Birmingham Airport, where 1,147 pieces of luggage were seized following secret searches in the year leading up to September 2012.
According to the Daily Mail, Mr Vine said: "I found there was no central record to show occasions where covert baggage searches were carried out. The absence of these records meant that no assurance could be provided to demonstrate that this power was being used in a lawful, proportionate and controlled manner."
Nick Pickles, director of Big Brother Watch, which campaigns to defend civil liberties, said: "The fact the figures are not being properly collected begs the question if staff think they can get away with snooping in people's luggage in search of a quick laugh or cheap thrill."
A Border Force spokesman told the Daily Mail: "Searching baggage, including when the owner is not present, is a legal and proportionate response to this issue. Any such searches must be authorised by a senior officer.
"We have already taken action on the recommendations the Chief Inspector made in his report."
Airport security gone mad?
Are 'snooping' customs officials secretly searching through your luggage?
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text: Malta: Our top 10 moments in the contest The Malta Eurovision Song Contest ended yesterday. However, the island nation has spent a whole day discussing the results, happiness and disappointments. The best way to conclude is to give #YOU readers our opinion on the 10 moments from the Malta Eurovision Song Contest 2017! 10: The Travellers & the Interval Act Maltese people are definitely proud of their language. … Read More


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Coffee drinkers facing the slow death of their prized coffee maker may wisely consider replacing it with a Cuisinart coffee maker. Desiring a perfectly brewed cup of coffee can't be sacrificed to a poor quality machine.
Three years ago, I moved into my new place. My old coffee maker had been doing a pretty good job, but was getting closer to its end. On a cold December morning, I rose with a desperate desire for that first cup of java. Adding coffee grounds and water to my coffee maker, I pressed start – nothing happened. I waited 5 minutes, still nothing. In disgust and disappointment, I showered and went to work, grabbing a cup of store coffee on the way. After work my one and only stop was the shopping center. I wanted and needed a coffee maker.
After comparing price and features, I decided going for the cheaper brands would only satisfy me for a short time. Now willing to spend a bit more, I settled on the Cusinart line.
After paying for may selection with my Visa Credit Card. I was comfortable in my selection. Besides, if it was not what it claimed to be and do, I could challenge the purchase and return the coffee maker.
At home, I carefully followed the steps and in no time at all, I had a delicious, hot cup of coffee. That was two years ago, and I am still drinking delicious coffee ever morning or any time I want.
Consumers do not have to make the trek to Sears as I did, they can make their selections online at cuisinart.coffeemakersonsale.us http://cuisinart.coffeemakersonsale.us. For my money, Cusinart has delivered as promised and is likely to continue to do so for years to come.


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Business Technology and Operations
The research and education in the department of Business technology and Operations (BUTO) is focused on applying mathematical models and innovation strategies in several areas: logistics, manpower planning, business informatics, data analytics, technology, location analysis and geomarketing. Interdisciplinary research is a must in these domains.
Visiting address:
VUB-Campus Etterbeek, Pleinlaan 2, B-1050 Brussels (Building B, 2nd floor), at 5 minutes walking distance from the Etterbeek train station, and 10 minutes from the metro stations Petillon or Delta.
Detailed directions to the Etterbeek Campus
Mailing address:


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So I've been thinking lately, how can I continue to grow (and see you grow) and be a part of this amazing community? And then it came to me: guest posts! I want to get to know more of you guys, and I want my other readers to get to know you guys, and what better way to allow y'all to bond, than to tell them a little bit about yourself. Which brings me to my big announcement...
I WANT YOU! (on my blog)
Yes, you! I want you to be one of my featured guest bloggers, and the best part? It's totally free!
What to the what? Yes! I mean, I'd totally be into writing a guest post on your blog too if you were into it, but if not, that's totally cool too! I just really want to get to know you all, and I'd love for our readers to get to know each other too.
I'm going to have my guest posts every Tuesday, and as the guest blogger, you will be able to use my little odd spot to tell us about yourself, to get something off of your chest, or even post your favourite recipe (because you guys know I can't cook to save my life...). Don't know what to say? That's okay too! You could just answer a Q & A that I make for you! The world is your oyster.
So, are you in? If you are, send me an email and let me know! I'm starting this March, and I can't wait to get this ball rolling!
Image sizource.


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Dayton Vetoes Standards Bill
Sadly, but not surprisingly, Governor Dayton vetoed SF 1656, the bill to require legislative approval of new academic standards, on the afternoon of May 4th. Dayton and education commissioner Casselius seemingly want the executive branch to be able to impose whatever radical standards state or national groups want with a minimum of input from the public or their representatives. Thanks go to the legislators that passed this bill and to you for your involvement so far. The next battle will be to make an issue of the social studies standards that have been panned by liberal and conservative groups alike as they go through the administrative rule making process this summer. After that, citizens will need to consider electing leaders at both the state and federal levels that understand the proper constitutional role of government in education. Please stay tuned for more details.
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Here is a premium and affordable lake lot on Big Water. This incredible Spirit Flowage lot with 209 ft of sand frontage is perfect! Plus you have over 1 acre of wooded privacy and located close to town. You must see this lot!
Features Residential
|Lot Size SqFt: 52003
|Lake Chain:
|Lot Size Acres: 1.19
|Lake Name: Spirit River Flowage
|River Name:
|Taxes: $
|Water Frontage (feet): 209
|Tax Year: 0
|Lake Size-Acres: 1667
|High School:
|Shoreline: Sand
|School District:
|Access Road: Easement, Unpaved Road
|Site Influence: Lake Front, Level, Park Setting, Private Setting, Quiet Area, Recreation Nearby, Secluded Lot, Wooded Area


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Photos from Michigan vs. Michigan State
Here are the photos from Michigan vs. MSU.
Ice Cold
Brady Hoke thought pass interference should have been called
Taylor Lewan with Greg Mattison after the game
The complete Slideshow. I hope it doesn't suck.
All photos are Creative Commons licensed. If you have any questions or comments that you don't want to post on here. Feel free to e-mail me at [email protected].


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We have prepared a collection of paintings by the Russian artist Wassily
Kandinsky alongside with his biography. We would like to devote this
newsletter to some aspects of the artist's private life, which were not
reflected in his bio.
By that time there was another woman in his life – a German painter named Gabriele Münter. They got acquainted in 1901, when Gabriele enlisted as an art student in the newly opened Phalanx Art school. State art academies did not admit women-students at the time. The school existed for only a year and had to close, but Gabriele remained with Kandinsky as his student and as an intimate friend. When in 1904 Kandinsky split with his wife, they started to live together. It was a very bold action for a young woman of the beginning of the 20th century – she openly lived with a married man as his wife. And though it was more or less acceptable in bohemian circles, it was quite inappropriate among the bourgeois that they both came from.
At that time it did not matter for them, they were both in love. Portrait as a genre is not present in his heritage, but Kandinsky made only one exception: for Gabriele. Her portrait of 1905 shows a big-eyed woman, not exactly a beauty with a massive nose and a small chin, thin lips and high forehead. Was she a woman an artist could dream of? She was an artist herself, both brave an ambitious, but still a woman, sensitive, understanding and loving. Unfortunately for her, her passionate love to Kandinsky would make her unhappy for many years.
In 1904 they started traveling throughout Europe and Northern Africa, settling back in Munich in 1908. Gabriele bought a country house in Murnau, in the Bavarian Alps, where they spent their summer months; the house was also intended as the home to which the artist couple would retire in their old age. Kandinsky had simple furniture made for the interior, some of which he decorated himself with stylized flowers and riders on galloping horses.
Though officially Kandinsky's student, Gabriele had her own vision and style in painting, which very much probably influenced his style and vision for a time and might be a reason of his irritation with her. In time their relations became more and more complicated, one day he would ask Gabriele to marry him, another day he would insist on their immediate separation.
What happens to people's love, and where it goes, who can say? While she was an admiring student she seemed an inspiring muse to him. When she became more independent, developing her own painting style, and refusing to follow his, and quite probably influencing his own style, she began to irritate him. The beginning of the WWI was a good pretext for him to break relations with Gabriele. First leaving Germany together, Kandinsky soon returned to Moscow, while Gabriele had to go back to Munich. They corresponded, she wrote a lot of letters to him. Their final meeting took place in Stockholm in December 1915. It was to be the last time they saw each other, although their correspondence continued for another year. Gabriele could not suppress the painful and destructive passion for the man, although for him she was already the past.
In September 1916 Kandinsky, aged 50, had a new love affair, which ended by marriage in February 1917. The news of his marriage was such a shock for Gabriele that she could not paint for several years. But time heals and she recovered, and returned to painting and, we hope, lived happily ever after, forgiving, if not forgetting, her genius's betrayal. All her life Gabriele praised Kandinsky, while he never mentioned her or her work. This only strengthens our suspicions that he as a painter owes much to her.
As for Kandinsky, he was happy in his new marriage. At last he found the woman he had dreamed of. Who was she? One Nina Nikolayevna Andreevskaya, a young Russian. Though a recent story, there is a lot of unknown in it. Even Nina's birth date. She never mentioned it, it's only known, from her own words, that she was 27 years younger than her husband. According to her own memoirs she was the daughter of a general (researchers failed to find a general Nikolai Andreevsky among 1248 generals, aged 40-90, listed in the Russian army in the late 1890s – early 1900s). According to some Russian researchers she was the daughter of one captain Andreevsky, who was killed in the Russo-Japanese war in 1905. Later, being already the wife and then the widow of a famous man, Nina was very much anxious to create a legend about herself. Some biographers insist that Kandinsky married a simple housemaid. Not quite improbable. There were a lot of intellectual friends around him, did he need another intellectual at home? Once he had an intellectual wife and an intellectual girlfriend. Quite enough. But from her very first days outside Russia, Nina insisted that she was from a good family. "Good" meant, if not nobility, then at least intelligentsia, otherwise she might not be admitted in Russian emigrant circles, which at that time were all "good" families.
How did Kandinsky and Nina meet? If we follow Nina's legend, then first by phone; she called him on behalf of a friend to deliver a message and her "voice made a deep impression on" him. He even executed a watercolor "To the Unknown Voice", which, according to Nina, was devoted to her voice.
In February 1917 Kandinsky, now aged 51, married the much younger Nina. "Our marriage marked the start of spring in the autumn of his life. We fell in love at first sight, and for that reason we were never apart for one day," wrote Nina Kandinsky in her memoirs. They left for Finland for their honeymoon but had to return soon because of the revolution in Russia. Their first and only son, Vsevolod, was born the same year; the little boy died in 1920 during the Civil war in Russia, unable to survive undernourishment and some infectious disease.
In December 1921 Kandinsky and Nina set off for Berlin, leaving hungry and ruined Russia behind. Abroad Nina shared Kandinsky's life completely, "never separating for a day", never standing out, always in the shade of her genius husband.
When the artist died in December 1944, his widow was his only heiress. She founded the Kandinsky Fund for studying, exhibiting and preserving his works. The biggest part of the Fund she later contributed to the Centre of Georges Pompidou in Paris.
Nina never remarried again. But being very rich, she was always surrounded by young men of the gigolo sort and she liked that. She also loved jewelry, bought it eagerly, and had a big collection. In 1983 she was killed in Switzerland in her villa, and maybe the collection played a fatal role in that. The murderers were never apprehended. Nina was buried in Paris and soon forgotten. Her memoirs are interesting, but should be read very critically, as they are full of Hollywood style fairy-tales.
Beside the collection of Wassily Kandinsky we invite you to see the very small collection of Gabriele Münter's works: images of her works are difficult to find and we can offer you only a few.
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Here are the Top 10 national prime-time shows, based on the A.C. Nielsen ratings for the week ended March 12:
1. "ER" (NBC); 2. "Seinfeld" (R) (NBC); 3. "Friends" (NBC); 4. "Grace Under Fire" (R) (ABC); 5. "Home Improvement" (R) (ABC); 6. "Home Improvement" (special) (R) (ABC); 7. "Hope and Gloria" (NBC); 8. "Mad About You" (NBC); 9. "60 Minutes" (CBS); 10. "Thunder Alley" (ABC).


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Actress Eva Longoria has confirmed the upcoming season of Desperate Housewives will be the last.
Reports about the demise of the show started circulating online on Friday (05Aug11) and TV bosses made it official at a Television Critics Association meeting in Beverly Hills on Sunday (07Aug11).
And Eva Longoria was the first to announce the confirmation in a tweet to fans.
She wrote, "It's confirmed! We are filming our last season of Desperate Housewives!
"I am so grateful for what the show has given me! We always knew we wanted to end on top and I thank ABC (TV network) for giving us our victory lap! And a special thanks to (show creator) Marc Cherry who forever changed my life!"
ABC Entertainment Group president Paul Lee insists the decision to end the drama wasn't an easy one: "We wanted to plan it out and we wanted to give it that hero farewell that a show as iconic as this really deserves."
And Marc Cherry insists he's happy with the decision to go out on top, while the show is still profitable for the network.
He says, "The only thing harder than creating a hit show is knowing when to end it."


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Can the Raptors Beat the More Experienced and Expensive Nets?
The first-round series between the Toronto Raptors and the Brooklyn Nets has had no shortage of interesting stories and controversy, so it's only fitting that the story come to a close in a winner-take-all Game 7 in one of the rowdiest arenas going in this year's playoffs.
We've talked about how the Raps are young and inexperienced and how the Nets are "dinosaurs" with a huge payroll. We've discussed the fondue-eating habits of former Nets shareholder Jay-Z and the court-side lint rolling game of Raptors' Global Ambassador Drake. We've witnessed the growth of a fan base in Toronto that had the Nets tweeting their fans telling them to pay attention and match the intensity of the Raptors in-arena crowd and the now-famous "Jurassic Park" outside the stadium. We've had rumors of tanking, heard both sides complain endlessly about the officiating, seen each team steal a game on the road, and play themselves in and out of games.
Now, there's only Game 7.
Andray Blatche is guaranteeing a Nets win, while the Raptors are hoping to feed off their crowd and the fact that they have nothing to lose to seal the deal. Neither team has ever won a Game 7 in the playoffs and that drought will end for one team today. Which one will it be?
Raptors Player to Watch: Kyle Lowry
DeMar DeRozan is the All-Star on the Raptors, but there's no denying that Kyle Lowry is the motor of this team and it's not likely to go anywhere without him leading the charge effectively. Look no further than Lowry's stats in the three wins in this series versus the three losses:
In the three Raptors losses, Lowry was hampered by turnovers and got in foul trouble. He didn't shoot the ball well and let his frustrations get the best of him. That fire and passion might cause him to lose focus at times, but when he's channeling it in the right way, he becomes practically unstoppable. The Raptors will need Lowry to play one of his best games of the series this afternoon to give the Raptors a chance of advancing to the second round for only the second time in team history.
Nets Player to Watch: Deron Williams
Joe Johnson has been a Raptor killer for the better part of this series, but the matchup to watch in this game is at the point guard position. Much like Lowry and the Raptors, Deron Williams has played far better in the three Nets wins than he has in the three losses:
D-Will may have fallen out of the "best point guard in the league" conversation in recent years, but there's no denying that the Nets' success is closely tied to his level of his performance. His scoring has been a key factor in this series, as he's posted 24, 22, and 23 points in the three wins and 15, 10, and 13 in the three losses. If he makes the Raptors guards work hard to run out on him at the three-point line all game long, it could spell trouble for Toronto.
Raptors Key Lineup
The Raptors' starting lineup has not been very efficient in this series, mostly due to the mediocre performance by second-year wingman Terrence Ross. Ross is averaging a mere 4.0 points per game on a brutal .257 shooting from the field and .190 from long range, but Coach Dwane Casey is still trying to get the young man going by starting him every game and giving him 21.2 minutes per contest.
The starting five of Lowry, DeRozan, Ross, Amir Johnson, and Jonas Valanciunas has been one of the worst in the playoffs, posting a -21.3 net rating (points scored per 100 possessions minus points allowed per 100 possessions) and an effective field goal percentage of .442 (that weights two- and three-point baskets) in 77 total minutes of action.
Compare that with the second most used lineup, where Greivis Vasquez and Patrick Patterson come off the bench to spell Ross and Johnson. That lineup, in 29 minutes of action, has a much better net rating of 6.1, due to an increase in offensive rating from 95.1 to 121.1. The effective field goal percentage for that iteration also jumps significantly from .442 to .614.
With two point guards on the floor, the Raptors are able to break the strong defensive sets of the Nets more easily and the ball sticks less. The Vasquez/Patterson version of the lineup has an assist percentage of 56.5% compared to 46.9% for the starters. If Casey is willing to go to this lineup earlier and more often, it could give the Raps a better chance of pulling this one off.
Nets Key Lineup
To say these two teams have played an even series would be a bit of an understatement. Both have made big comebacks, blown fourth quarter leads, taken a game on the road, and had their success tied to their starting point guard. Another similarity? They've both had a lineup emerge that is slightly different from their regular starters that is far more effective.
For the Nets, the initial starting lineup of D-Will, Shaun Livingston, Joe Johnson, Paul PIerce, and Kevin Garnett has played together 55 minutes and posted a net rating of 9.4. That's decent, no doubt, but nothing compared to how effective the same lineup has been when Livingston is swapped out for Alan Anderson. That lineup has had a staggering net rating of 49.1 in 26 minutes of action, while posting an effective field goal percentage of .605.
For all the knocks on Jason Kidd in his first year of coaching, he's clearly aware of these kinds of statistical differences. Livingston has not necessarily been terrible, but Anderson's three-point shooting (Livingston doesn't shoot from long range at all) creates a lot more spacing on the floor for guys like D-Will, Joe Johnson, and Pierce to go to work. In a decisive Game 6 victory, Kidd trotted out the more effective version of the lineup as his new starting five and it clearly paid off. The question will be whether or not he sticks with it and if Casey makes a similar move on his end for Game 7.
Backcourt scoring has been a huge factor in this series, as the Raptors have led the postseason in starting guard points per game at 44.8 between Lowry and DeRozan. When they've been held in check, it has been the difference every time.
If the backcourts play evenly, look for Jonas Valanciunas to play a big role in the outcome. He's a matchup nightmare for a Nets frontcourt that contains a 37-year-old Garnett and a few odds and ends that have yet to emerge as Kidd's go-to bigs (not a single power forward or center is averaging 20 minutes per game in the series). If the big Lithuanian can stay out of foul trouble and clean the boards like he's shown he can (14.0 per game over the first three contests), it could go a long way in spelling the end of the Nets' multi-million-dollar season.
On the other hand, it's hard to count out Paul Pierce and Kevin Garnett on the big stage of a Game 7, regardless of their respective ages. This afternoon, we'll see just how much success all that experience and money can buy.
numberFire algorithms: 64.2% odds the Raptors win.
My pick: Call me a Canadian homer, but I see the rambunctious crowd and the scrappy youth of the Raptors being too much for the Nets. I think the Raps are headed to South Beach!


text:
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text:
Landslide survivor: 'I just kept digging and digging and digging'
Fri, 28 Mar 2014 15:21:09 GMT —
DARRINGTON (WACH) â?? 78-year-old Mac McPherson talks about the landslide that slammed into his house, killing his wife and wiping out his home.
McPherson and his wife, Linda, were sitting in their living room reading the paper when the world came crashing down.
"There's this horrendous noise and all the trees were going like this and the noise kept getting louder and louder and then the worst noise you ever heard occurred," McPherson said.
McPhersonâ??s family farm was also ripped apart: beams, trees, rafters, stove pipes and mud trapped McPherson in his crushed mission chair.
"I kept yelling at Linda to dig," he said.
To hear the rest of the story, visit our sister station, KOMO-TV, here.


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Join us in 2018
The streets of Anchorage come alive during Rondy with winter sports, native culture and tons of unique events.
Check out these photos from the 2018 Fur Rendezvous!
Elections for the Rondy Board are being held this summer! Submit your application to help plan the Premier Winter Festival!
Join us Friday, August 17th from 6-10:30pm for a rip-roarin' Rondy Roundup!
Since 1935, Fur Rendezvous – known locally as Fur Rondy – has proudly represented the pioneering spirit of Alaskans. In addition to more than 20 official cultural and sporting activities, the Anchorage community hosts nearly 50 Rondy Round Town events, offering wacky winter fun for all ages.
In 2019 we celebrate 84 years!


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|24 Dec 2012
Hardware Interrupts taking 20%-30% of CPU after gaming
I've read a few threads on this problem but none of them really solved my problem.
This has never happened before on my laptop but after I did a clean install of Windows 8 Pro, this problem started to show up. I went back to Windows 7 (Factory default) but the problem still persists.
I used to game with no problem but now when I game for around 10-20mins (when laptop starts heating up) my hardware interrupts shoot up to 20-30% of my CPU (process monitor), ive used latencymon to try to find the problem and it seems to be "ACPI.sys". Read around and tried disabling some device but did not fix the problem?
I've tried:
- disabling anything that was able to be disabled in device manager
- re installed drivers/ checked drivers
- updates
Is there any other solutions I can try to fix this problem? (I want to leave updating my BIOS as a last option as this problem was never there before)
|My System Specs
|25 Dec 2012
Please use this tool to update your profile specs
|My System Specs
|25 Dec 2012
Also would you care to share some snapshot... it would be helpful.. if its ACPI.sys that causing this.. then it would most probably be a power issue... wherein you would need to update the BIOS... but then again need more details to confirm that..
|My System Specs
|25 Dec 2012
hmmm... it seems the problem is gone but can someone explain why all i did was... download windows sdk 7 for xperf and change the registry HKLM\SYSTEM\CurrentControlSet\Control\Session Manager\Memory Management... DisablePagingExecutive from 0 to 1 and did a restart, and tried to recreate the problem but it didn't o.O
Edit: nvm it seems that that did not fix it but there was one session where nothing happened...
|My System Specs
|25 Dec 2012
If you expect ppl to help you.... I would be nice to put in some snapshot or files or even at the very least update your system specs....
Without doing any of these.... I am sure you would agree with me.. that none of us here are God's or have divine powers to deduce your story and solution out of thin air !!!
|My System Specs
|25 Dec 2012
Windows 10 Pro. 64/ version 1709 Windows 7 Pro/64
I must agree with Centaur 78, we need more information. Use this.
System Info - See Your System Specs
|My System Specs
|25 Dec 2012
Sorry about that, I have updated my system specs and here are some screenshots of process monitor and latencymon (after a minute).
This usually happens after around 5-20 mins of gaming and stays until my next restart. And as I stated before I really changed nothing but ran flawlessly before I restarted my laptop. [The problems started a week ago OR I could have been oblivious to this problem from the beginning]
|My System Specs
|26 Dec 2012
Well... thnx I solved it by updating my bios
|My System Specs
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Newborn with "Hole in heart"
HELP. I am a new nursing student and I was just told that my newborn grandson has a hole in his heart. I need more informatin about this. Obviously this is a serious situation, but I don't really understand how serious and what are the implications of all this? Any education,advice or prayers are welcomed. Thank you.
About ResaO
Joined: Mar '05; Posts: 5Mar 23, '05You need more info to even look it up. Is it an ASD or VSD? Those would be my first 2 thoughts as to what it might be. Depending on how big it is, it might not be too bad. ASk them where the hole is, and if there are any symptoms: color, problems breathing, etc.
DON'T PANIC YET!!Mar 23, '05these frequently close on their own...usually close at birth but if it doesn't they can do a umbrella procedure...this is really how it use to be done it may be different now...i am sure he is in good hands and they will solve this problem quicklyMar 25, '05I am sorry to hear about your grandson.
My first (and so far, only) grandchild was born in January 2003 with Transposition of the Great Vessels.
The first 2 weeks of his life was one of the most terrifying periods in mine.
He had open heart surgery at 10 (11?) days old and is now healthy, happy, normal toddler. Please, feel free to pm me anytime you need to talk.
As far as congenital heart defects go both Atrial and Ventricular septal defects are fairly minor. They can often close on there own as the baby grows.
Whether or not the defect needs to be surgically repaired depends on the severity of any symptoms. The surgical procedure is pretty straight forward but does require open heart surgery and all of its associated risks.
Thanks to the amazing resilience of children they bounce back MUCH quicker than adults do.
Once you know exactly which defect your grandson has I recommend the following sites:
http://pediheart.org/Last edit by kids on Mar 25, '05Apr 12, '05My daughter has a "hole in her heart" she was born with a ventricular septal defect, and she also had a patent ductus arteriousis if you want to talk just PM me. She is a healthy active perfect 7 year old now and the only thing that is any concern at this point is bacterial endocarditis (sp?) so she has to have antibiotics before any dental work.
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