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Province to choose location for pot store
The provincial government will decide where to locate a new cannabis store in Peterborough, states a new city staff report – city council won't have any say in the matter.
Peterborough is getting a new government-run cannabis store by July 1, but it's unclear where exactly it will be located.
City council won't be allowed to weigh in on the choice of location, states a new report that councillors will review at a meeting Monday.
That will be up to the province, although the government has said it won't locate these new stores anywhere near schools or homeless shelters.
"The final siting of any location is a decision of the Ontario Cannabis Retail Corporation," the report states.
The report, which will be reviewed by councillors Monday evening at City Hall, outlines what it will likely mean to the city to have one of the first 40 government-run cannabis stores in Ontario.
It also explains which city bylaws will need to be adjusted – for example, smoking bylaws – and how new public health campaigns will likely be introduced in response to the legalization of cannabis.
When weed is legalized on July 1, people will be allowed to possess up to 30 grams of dried marijuana and will also be allowed to grow up to four cannabis plants per household.
Then again, people in Peterborough will have the option to walk into a store and buy weed rather than grow it.
Not that the store will be obvious: the report states that signage identifying the pot shop "will be very limited", and nobody under age 19 will be allowed to buy there.
Furthermore you won't be able to even see weed for sale if you're underage.
"The government proposes to design their stores in a way that cannabis cannot be seen by anyone in the store until they've shown identification and are permitted to enter the area where cannabis can be securely displayed," the report states.
Meanwhile the city may also have to rewrite bylaws to prohibit smoking marijuana in public places such as the Riverview Park and Zoo.
Smoking tobacco is currently prohibited at the zoo and many other public spaces: there's no smoking on lands owned by Peterborough Regional Health Centre, for example, or within nine metres of the entrance of any city-owned building.
The city is going to have to add into its bylaws that smoking cannabis won't be allowed in those zones either, states the report.
Meanwhile Peterborough Public Health has concerns particularly about cannabis coming into the hands of young people, since smoking weed affects the nervous system and brain development.
Human brains are not fully developed until age 25, states the report, and PPH is developing further campaigns to prevent young people from smoking marijuana.
Peterborough Police have told city staff their biggest concern about the legalization of cannabis is that they may see an increase in people driving while high.
Yet the report doesn't exactly outline what police plan to do to counteract that; it says roadside tests are unreliable, since traces of cannabis can often be detected from smoking weeks earlier.
Smoking cannabis in public buildings won't be allowed and police will have the authority to vacate any public space where people are found smoking weed.
If a bar is allowing people to light up, for instance, police can kick everyone out and until charges are laid.
The Examiner will offer livestreaming, blogging and tweets of the meeting on Monday. It all begins at 5 p.m.


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Posted on January 28, 2017
Spirit Week at the preschool and elementary was SPIRIT-infused from beginning to end. Each day of the week leading to the basketball homecoming game was fully experienced, to say the least. Students came to school each day dressed in something fun to pump school spirit, from pajamas to crazy socks to green and white. Adding to the celebration was our observance of Chinese New Year this past Friday. Every year members of Gee Yung Society perform the lion dance throughout the elementary campus, thanks to Melanie and Charlie Long who make it possible for our students to experience this beloved cultural tradition. (You can go directly to the school website photo gallery (photos by Scot Allen) to enjoy the photos -- http://gallery.midpac.edu/Elementary-School/Lion-Dance-2017). Letʻs take a walk through the week together so we donʻt skip a beat!
On Wednesday, the boys' basketball team joined us for lunch in the dining room, preschool, and kindergarten. The student in the white polo is Hugh, who began in our kindergarten and is now a high school sophomore on the basketball team. See how attentive these first and second graders are, impressed by many of the older students.
Even the cheerleaders came by for lunch and taught us cheers for the homecoming game. Marissa, in the center, is another high school sophomore who began in Mid-Pacific's kindergarten. I can't tell you how touched the faculty and I are whenever we see the students we had taught visit us. My how theyʻve grown into beautiful persons!
After lunch the team played basketball with some unabashed, aspiring basketball players in the fifth grade. All this good-natured fun strengthens the friendships between the high school and elementary. The Friday night homecoming game was a nail biter, even though the Owls were outscored by Kamehameha, 50-44. The elementary students boosted team spirit through their loud cheers, along with the strong show of support from students, families, faculty. staff, and alumni.
Kindergarters showed off their projects at the January assembly after they explained the activities to celebrate the hundredth day of school. One hundred folded cranes. A kukui nut lei with 100 shells (the student and her father made the lei together). A hundred pipe cleaners sticking out from a styrofoam ball, to name a few of their creations.
Lucy Masa's third and fourth graders shared their recent research trip to the wetlands at Campbell Park, a refuge for native Hawaiian birds. One of the ways they represented their thinking about their experience at the refuge was through a "thinking routine" using a color, symbol, and image. The symbol on the flatscreenin the background, drawn by E.R., shows her understanding that land development by way of industry poses an imminent threat to the native wildlife and pristine environment. The students, currently in the middle of their wetlands inquiry, will continue to visit other natural sites to deepen their understanding of human impact on the wetlands.
At a recent faculty meeting, Director of Ed Technology Brian Grantham talked with us about an exciting tech plan for the next academic year though some aspects are already underway, such as 3-D printing and the use of 3-D camera on the 5th graders' visit to Kilauea on the Big Island. These VR viewers enable 3-D viewing of a space or place. Soon we'll be able to take virtual research trips or revisit places often via VR technology.
Celebrate the Year of the Rooster! There's something quite magical when the lion dancers wend their way through classrooms chasing evil spirits. Your heart tries to beat against the steady rhythm of banging of drums and clanging of cymbals, but soon your body has joined the force and you're nodding your head and tapping your feet. Then there's the grand sight of children everywhere dressed in auspicious red, and children shyly feeding the lions li see. Squeals of pure delight. Bright, broad smiles as the lion's tail wags playfully back and forth. I stand with the bamboo holding it as high as I can, teasing the lion to jump and stretch for the prized cabbage leaves and li see tied at the end of the pole. The person standing atop the shoulders of the director of Gee Yung International under the lion costume is our second grader Torin. In the last photo above, the back legs of the lion belong to first grader Dylan. Torin and Dylan are members of Gee Yung International and did their lion's share of the dance that lasted nearly 30 minutes. (Torin and Dylan are featured in the opening photo of this blog, courtesy of Scot Allen, photographer.)
When our students enter these doors to our learning place, you can be assured that their day will be hardly ordinary. Try extraordinary.
E Kūlia Kākou! Letʻs strive and aspire together!
For our children,
Edna L. Hussey, Ed.D.

subset: commoncrawl


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CRCAG was very interested to learn of the provincially funded tax credit program being implemented by the municipalities of High River, Medicine Hat and Rocky View County. As reported in the Calgary Herald, the Town of High River is unveiling today a three-year tax relief program for property owners whose homes and commercial buildings were rendered uninhabitable for at least 90 days, following the flood.
The program is provincially funded, however it is up to the municipality to waive property taxes and submit an application for reimbursement to the province. As reported, Calgary is eligible, but as yet has not notified the province they plan to roll out the program in Calgary.
The full story may be viewed at: http://www.calgaryherald.com/news/alberta/High+River+unveil+relief+program+flooded+homeowners+businesses/9424772/story.html
Why not Calgary? If you are wondering – as we are – why Calgary has not applied to roll out this program, we suggest that you immediately contact your City Councillor and the Mayor, and let them know you support this program and would like to see it available to flood impacted Calgarians! Or send Mayor Nenshi a tweet! (@Nenshi). Our Mayor is presenting on a panel at the World Economic Forum tomorrow morning in Switzerland on "Building Resilience after Natural Disasters". How better to build resilience than by assisting flood-impacted businesses and homeowners in every way available, to expedite the long and arduous recovery process.
Contact information for Calgary Councillors:
Ward 1: email@example.com
Ward 7: firstname.lastname@example.com
Ward 8: firstname.lastname@example.com
Ward 9: email@example.com
Ward 11: firstname.lastname@example.com and firstname.lastname@example.com
Mayor's Office:
CRCAG has been working over the past several weeks to secure a meeting with the Mayor and key officials, to express our views and exchange ideas on the City's substantive planning for short term and long term flood mitigation strategies, and on business and homeowner support on numerous fronts.
We understand this meeting is imminent upon the Mayor's return to Calgary and we will keep you posted.


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In Reply to: Re: Judging Class Chicken Question posted by Bill in Denver on December 12, 2011 at 18:50:01:
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Property ID : VILLAAGNI2
For Sale Contact us for Price - Villas for Sale Greece
Seafront Villa 450 m² in Corfu, Near Nisaki
- Bedrooms:4
- Bathrooms:4
You'll remember the views from this gorgeous seaside property for a lifetime. Built into a hillside near the village of Agni, the villa's stunning outdoor living areas are perched above Kassiopi Bay
Though the villa's interiors are well-equipped with a steam room, private gym, satellite TV, Wi-Fi and air conditioning, you'll want to spend most of your stay outdoors. Just off the living room, there's a covered sitting area with landscaping and sea views. Walk down the flight of steps to a larger teak terrace with daybeds, chaise longues under umbrellas, and a covered lounge area, wet bar and barbecue built into the rocky hillside. Swim and soak in the infinity pool and hot tub on the terrace, or follow the staircase down to a seaside deck and private boat dock.
The gracious, traditional interiors Villa echo the color scheme of its outdoor living areas, with tones of white, creamy stone and rich wood. In the double-height living room, pale blue sofas are pulled around a tall white fireplace and accented by turquoise drapes and a chandelier, creating a room that's beachy yet cozy. There's a formal dining room with an elegant pale blue ceiling, mustard yellow drapes and carved cane-back chairs, as well as a more casual farmhouse-style table in the fully equipped galley kitchen.
Villa has three bedrooms in its main house and one bedroom in a studio with its own kitchen and sitting and dining areas. All four bedrooms have double beds, en-suite bathrooms and air conditioning. Four-poster beds or upholstered headboards, whitewashed furniture in traditional silhouettes and accents in soft shades of blue, green and pink make the bedrooms welcoming retreats after long days in the sun or on the water.
You can swim or boat directly from the property's shore, or you can make the 30-minute drive to the sandy stretch of Agni Beach.
-3 double bedrooms with en suite bathroom
-1 Studio with double bedroom,kitchen, dining and sitting area, bathroom
-Covered outdoor sitting and dining area
Town: Corfu 45 min drive
Airport: Corfu 45 min drive
Port: Corfu 40 min drive
Beaches: Agni 3 min drive


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LANCASTER, Pa. (WHTM) – Two women have been charged in a fight this month at Park City Diner.
According to the Manheim Township Police Department, the suspects were identified after video of the incident was publicly released.
The fight occurred at the Park City Diner on Plaza Boulevard around 2:30 a.m. on March 18.
Salisa McFadden 29, and Latosha Williams, 25, were both charged with simple assault, harassment and disorderly conduct.
Get breaking news, weather and traffic on the go. Download our News App and our Weather App for your phone and tablet.


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Basodhan Chamba Taluk Pin code DetailsPin code of Basodhan , Chamba Taluk, Chamba District, HIMACHAL PRADESH State is 176314 . This Post office comes under Chamba Division, Himachal Pradesh Circle and its related sub Post office is Sultanpur S.O (Chamba), HEad post office is Chamba H.O. NA is the contact number of Basodhan Post office.
Pin code of Basodhan, Chamba, HIMACHAL PRADESH
- Pin code of Basodhan is 176314
Basodhan Post office Details
Basodhan Post office is Located in Chamba Taluk, Chamba District, HIMACHAL PRADESH State. Pincode 176314 is belongs to Basodhan with Head Post office of Chamba H.O , with Sub Post office of Sultanpur S.O (Chamba), The Post office circle of Basodhan is Himachal Pradesh with Divisional Post office of Chamba and with Postal region of Shimla HQ. The Nearest places of Basodhan with same Pincode 176314 are Baat , Barour , Bhanota Salga , Judera , Khajjiar , Kirri , Kohlari , Kupara , Mangla , Paliur , Palwin , Rathiar , Sach , Sahu , Sarahan , Sillagharat , Singi , Sultanpur Chamba , Udaipur ,.
Get more info of Chamba District, Chamba Taluk.
Places with same 176314 Pincode (Basodhan Nearest Places)19 places are available with same pincode of 176314
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Because you currently have a Pokémon in your Pokedex does not imply it's not worth catching, simply. It could be more powerful than the one you have and, if it's not, you can constantly trade it into the teacher to get power-ups to evolve your other Pokémon. Wish to seem like a real Pokémon Master? Toss curve balls at Pokémon by tapping on your Poké Ball and after that spinning the ball around for a couple of seconds. Then toss it toward the side of your screen and enjoy it curve back to strike your target. Tossing a curve likewise provides you a perk on XP. Connecting a lure to a Pokémon GO PokéStop in Googa Creek Queensland 4306 is an excellent method to capture a heap of in a short amount of time. You can select them up in the store. They last 30 minutes each and will also help other players near the PokeStop. When Pokémon appear, they appear for everyone and can be captured by every individual in your location. As such, hunting in sets (or even groups) is encouraged: Not just is it fun to small talk with pals while wandering your area for Pokémon, however you can also cover more ground as you attempt to find out just where that three-footstep Kadabra might be hiding.
As far as individual Pokemon go, there are the phenomena of kids or gamers becoming attached to a particular Pokemon. In reality, a teen of 17 might become so enamored of a certain character he may even buy the Pokemon plushie (stuffed toy). Which is quite out of character for a 17-year old. And everyone who knows anything about Pokemon understands that Pikachu is, obviously, the adored unofficial but noticeable mascot to Pokemon in the exact same way that Mickey Mouse is to Disney.
The most helpful tool you have in the game to assist you to locate Pokemon is the "Nearby" menu in the bottom right-hand corner of the screen. It shares how close certain Pokemon are to you.
Note their general contour, as these are normal images used in Pokemon GO, also. Click on the monster to see what type they are, and consider which would be easy and challenging to locate in your neighborhood.
Eventually, the fantastic blend of species with different capabilities makes it challenging to have an absolute favorite. There are no 'all mighty' Pokemon. Some are more powerful than others obviously, but distinct Pokemon can be very useful in surprisingly distinct situations. So one type of Pokemon could be a favorite in a given scenario, and another in an alternate one. I think that rather than developing favorites (like a favourite ship in a space game), the drive is to know and handle as many Pokemon as one can. With enough ability, one can then become a Pokemon master.
Rare Pokemon change from location to location depending on some factors for example player population density, proximity to specific kinds of landscapes, and nearby landmarks. Some players have reported an elevated likelihood of certain types of Pokemon to appear when they change places or attempt hunting at different times of the day.
But usually, children have a hard time telling you their favorite Pokemon character when asked. It makes sense though when you break it down. For one thing, however cunning, comely, or fine the Pokemon may be, they're all monsters. Even 'cuddly' Pikachu has an terrifying electric punch. Mickey Mouse can't hurt you but any of the over 400 Pokemon can- lethally! So there's a dark component to the Pokemon that I think children stay in amazement and are a bit frightened of in regards to the Pokemon.
If you're buying a Rare one, you'll want to monitor the monsters that are grayed out behind a shape. Those are those you have not yet caught and recorded into your Pokedex. The closer the Pokemon is, the fewer "footprints" it is going to have underneath the silhouette.
See how these "Rare" Pokemon will be entirely different depending on your setting? A Magikarp would be a fish out of water in the desert, Charmander would be at risk of his fire getting put out near a lake, and Ghastly would be challenging to discover in the dark.
Get acquainted with the Rare Pokemon for your region.
Keep this menu open and "circle" the Pokemon you desire to catch by clicking on it. Watch as this circle silhouette shifts up and down the menu based on closeness: the farther right and down the shape is, the farther away it's from you. Pokemon listed on this "Nearby" menu will never be more than a few blocks away.
I'm sure you have heard of Pokemon, but did you know that a new release of the video game called Pokemon Black and White is out? There are new Pokemon Black and White Plush toys to go along with it, as well as new Pokemon Black and White promo cards and Pokemon Black and White game cards. Additionally, there are new Pokemon Black and White Zukan amounts by Tomy. My son can't stop checking out all the new goods at his favorite Pokemon site.
Seeking for lists of Rare Pokemon online might make you feel bright, but they will lead you on a wild goose chase. Do not use internet lists to determine what is Rare!
To catch them in the wild, ensure you're pushing your Trainer levels. It's possible for you to level up by doing just about anything in the game: walking around, overturning PokeStops and accumulating provisions, purchasing power ups, capturing Pokemon, combating at gyms, and more.
It is a fascinating thing to be a trainer of monsters. In Ultraman, monsters represent complete evil. There's no taming them- the only remedy is to ruin them completely. Creatures merely signify chaos and destruction. The monsters in Pokemon represent something different altogether. Pokemon is animal-like creatures that in general present us with a temperate, cunning, and even tender nature. Watch out when they release their powers, though, for they become formidable. Pokemon is more like a Stegosaurus than a Godzilla: they're non-aggressive but are quite effective at defending themselves when required.
It is rumored that Pokemon GO monsters are limited to just the first 150 in the series's universe. Yet, many of these first 150 include the evolved versions of the same "family". For example, small Bulbasaur can evolve into Ivysaur and, eventually, the strong Venusaur.
Evolve a Pokemon using Candy that's unique to that particular monster. Candy is gathered when you transfer any creature in that evolution back to Professor Willow when you catch that Pokemon in any development in the wild, and when an egg of that monster hatches. It can cost a lot of Candy to evolve a Pokemon, fundamentally making them Rare. For instance, Magikarp necessitates a boat load of 400 Magikarp Candy.
To make sure a Pokémon GO PokéStop in Googa Creek QLD 4306 doesn't bust out of the first ball you throw, start by pulling a Razz Berry out of your pack to make it docile. You do not get access to Razz Berries until Level 8 in Pokémon Go, once you do, make certain to keep plenty in stock for the rare Pokémon. Right prior to you progress your Pokemon, make sure to activate a Lucky Egg to obtain double the XP. Evolving Pokemon and capturing a brand-new Pokemon both give 500 XP, which doubles to 1000 if you have a fortunate egg turned on, making it much quicker to level up. While you can find Pokémon practically anywhere, if you wish to discover lots of Pokémon, you wish to go to a populated location. Cities are a pretty great starting point, however we choose parks-- especially parks with an excellent body of water, or saltwater beach parks-- for the ultimate Pokémon catching experience. Different surface will help you discover various types of Pokémon, while parks with numerous Pokémon GO PokéStop in Googa Creek QLD make sure that you will not run out of Poké Balls while searching. (In our screening, PokéStops also motivate the spawning of more Pokémon-- especially if you attach a lure.


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Keystone 12,000 BTU 115-Volt Portable Air Conditioner with Follow Me LCD Remote Control
Product Description
Product Details
- Maximum Air Flow 238 Cubic Feet Per Minute (CFM)
- Pieces Included Air conditioner, remote control, 2 AAA batteries, mesh filter, flexible exhaust hose, and manual
- Wheeled Yes
- Residential or Commercial Use Residential
- Energy Saver Mode Yes
- BTU Cooling 12000 BTUs
- Number of Operating Modes 6
- Quiet Mode Yes
- Product Type Portable air conditioner
- Evaporator Water Tank Included Yes
- Air Filter Included Yes
- Amperage 11.8 Amps
- Digital Display Yes
- Voltage 115 Volts (V)
- Frequency 60 Hertz
- Adjustable Air Direction Yes
- Vented Outside Yes
- Overall 30.1" H x 18.3" W x 15.6" D
- Operating Modes Available Fan; Air conditioner
- Plug Type NEMA 5-15P
- Product Warranty 1 year parts and labor; Limited 5-years sealed system
- Maximum Coverage Area 550 Square Feet
- Number of Fan Speeds 3
- Dehumidifier Water Tank Included Yes
- Thermostat Included Yes
- Number of Cooling Speeds 3
- Phase Triple phase
- Fire Resistant Housing Yes
- Window Adapter Included No
- Cord Length 7.54'
- Number of Items Included 5
- Country of Manufacture China
- Hose Included Yes
- Material Metal; Plastic
- Finish White
- Energy Efficiency Ratio 8.9
- Auto Restart Yes
- Seasonal Energy Efficiency Ratio 8.9
- Programmable Timer Yes
- BTU Heating 12000 BTUs
- Powder Coated Finish Yes
- Auto Drain Function Yes
- A flexible exhaust hose is required to vent the item outside 1 Year parts and labor, 5 years sealed system Product Details Product Type Portable air conditioner
- Portable Yes
- Eco-Friendly Yes
- Moisture Removal 60 Pints
- Remote Included Yes
- blob Portable air conditioner with self evaporative system; 14000 BTU (ASHRAE-128 Standard) / 8400 BTU (DOE 2017 Standard); Uses standard 115V electrical outlet; Cools a room up to 400 sq. ft.; Up to 6.1 pints per hour dehumidification
- Noise Level 47 Decibel
- Refrigerant Type R410A/ 15.17
- Wattage 1355 Watts (W)
- 12,000 BTU portable air conditioner with self-evaporative "no bucket" design Uses standard 115V electrical outlet Cools a room up to 550 sq. ft. with dehumidification up to 2.5 pints per hour Electronic controls with LED display allow you to easily select options with the touch of a button Temperature sensing LCD remote control allows you to control the temperature from across the room 3 Cooling s air conditioner, remote control, 2 AAA batteries, mesh filter, flexible exhaust hose, manual, warranty
- Overall Product Weight 70.4lbs
Reviews (4)
Review Summary for Keystone 12,000 BTU 115-Volt Portable Air Conditioner with Follow Me LCD Remote Control
alaTest has collected and analyzed 4 reviews of Keystone KSTAP12B. The average rating for this product is 4.5/5, compared to an average rating of 3.9/5 for other Air Conditioning for all reviews. On average, users rate this product 90/100.
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Three kraters [bowls used for wine] do I mix for the temperate: one to health, which they empty first, the second to love and pleasure, the third to sleep. When this bowl is drunk up, wise guests go home. The fourth bowl is ours no longer, but belongs to hubris, the fifth to uproar, the sixth to prancing about, the seventh to black eyes, the eighth brings the police, the ninth belongs to vomiting, and the tenth to insanity and the hurling of furniture.
Eubulus, attributing the words to the god Dionysus
January 9, 2018
QotD: Moderation
November 25, 2017
There are all kinds of sensible recycling … this isn't one of them
In the Guardian, Calla Wahlquist reports on a recycling initiative that we almost certainly don't need:
At the close of the Rootstock sustainable wine festival in Sydney last year, Tasmanian distiller Peter Bignell looked around the tasting room at the carefully-spaced spittoons and thought: what a waste.
Together the spit buckets contained about 500 litres of discarded wine, which had been swilled then dumped during the two-day event.
Some wine had been dutifully spat out by responsible tasters keen to get to the end of their extensive list with tasting notes intact, but the majority was the largely untouched leavings of an overly generous pour.
It's nothing new in the idea of using spit to make food
Peter Bignell
For Bignell, whose Belgrove distillery in Kempton, Tasmania, is the only one in Australia that runs entirely on biodiesel, all this wasted wine was hardly in keeping with a sustainable event.
The obvious solution was to drink it again.
After 12 months at Poor Tom's gin distillery in Marrickville, the spit bucket wine has been transformed into an 80-proof clear spirit that tastes something like an unaged brandy.
It is, reportedly, quite nice.
H/T to Tim Worstall, who rightly comments "Distillation will obviously have thoroughly cleaned it. But still. It's not as if the world is short of crap wine to turn into cooking brandy now, is it?"
November 3, 2017
Don't fall for the biodynamic woo in wine propaganda
I'm not a believer in the pseudo-mystical bullshit of biodynamic wine and I'm very strongly of the opinion that it's 100% New Age marketing bafflegab to excuse jacking up the price of a mediocre-or-worse bottle of wine and to deflect criticism of faulty or inexpert winemaking. "Organic" wines are too often just adequate wines at a higher price point than their quality would otherwise justify. Michael Pinkus reports that he had to put up with a full-on biodynamic bullshit storm on a recent tasting in Italy:
While on a journalist junket […] I found myself at a beautiful modern winery where Daddy had obviously made a lot of euros and he wanted his offspring to have the best in their new endeavor … the winery was painfully modern and so were the levels of wines (earth, sky, air, etc) everything pointed to a winery that devotedly cared about the environment wherein it existed and did so with biodynamic winemaking techniques and practices – even the tour dripped of kale-eating and moccasin-wearing.
When it came time to taste the wines, we all sat at a long elaborate table, everything was set to impress. We started with a bottle of barely choke-downable sparkling wine … it was off-putting and oxidized, and that's putting it mildly. I looked around the table but everybody seemed to be okay with what was in their glass. Next we tried both the whites and red from the various lines previously mentioned, with each wine seemingly worse than the next.
I turned to an older colleague and said, "Do you like any of these wines?" To which he went into an explanation about how the wines are not "typical" but laudable: "In competition these wines would not show well because they have something different about them – but once they are explained, to either the judges or eventually the consumer, these wines would show much better."
My mind screamed "NO" while I nodded so as not to start a huge argument in front of the winemaker who had returned with yet another bottle … How in the world could this logic be true? In what world is this even right? Wine is good or it is bad and that decision is in the palate of the beholder (so to speak), but to make an argument that a wine needs a full dissertation before one can enjoy it is absurd to me and blatantly false. I'm not saying that some explanation doesn't help in the understanding of a wine, but you should not need to fully explain a wine to make it palatable; and just because it's bio-dynamic doesn't automatically give the wine a pass or extra marks for trying to make the world a better place; bad wine is bad wine and no amount of explanation is going to make it better.
If you like fruit in your wine then something with lots of minerality or over the top acidity will not appeal to you, that's a taste profile – but poorly made, off-putting, faulty or oxidized wines don't get an A for effort just because somebody lets a white sit on skins longer, bury a poop-filled rams horn in the ground at low tide (or whatever your bio-dynamic practice may be), or because you have a fountain that swirls water in ornate patterns from a 2000 year old cistern. Ultimately taste is king.
September 16, 2017
"Mead" – The Drink That Fell From Favor
Published on 31 Aug 2017
Mead was a very popular drink during the 17th century and before, but fell out of favor by the 18th century due to the rise of Beer and Ale. Nevertheless, recipes for Mead can be found in books written in the 1700's and today Jon goes in depth on this fascinating drink.
September 13, 2017
A visit to Creekside
Another of my favourite wineries in Niagara gets a great write-up from Rick VanSickle:
While the vast majority of Niagara wineries chart a predictable course of core varietals — Riesling, Chardonnay, Pinot Noir and Cabernet Franc — the winemakers at Creekside have taken the rabbit hole less travelled and have found immense success doing it.
The steady team of head winemaker Rob Power […] and assistant winemaker Yvonne Irvine […] love the challenge of being different.
"There are guys that stick to Chardonnay and Pinot and there are guys that don't," says Power. "And we definitely don't."
Their portfolio is deep and varied and by their own admission is the antithesis of Pinot Noir/Chardonnay, mainstays in Niagara winemaking. Here it is Sauvignon Blanc, Syrah and wild things that are lost and found in the darkest corners of the cellar that get top billing.
Or, as Irvine says: "We make wines we want to drink ourselves."
The lineup here is deep in Sauvignon Blanc in every incarnation you can imagine: Stripped down bare, oaked, blended and sparkled. Syrah also plays a starring role in equally varied styles right up to the flagship wine from the winery: The Broken Press Syrah with and without the inclusion of Viognier. And, of course, the big bruiser and one of the region's most sought-after wines, made just five times in 18 years — the Lost Barrel Red, a zany concoction of highly concentrated remains of wine and "tailings" that's collected, stashed in a barrel and forgotten for years and years in a dark corner of the cellar only to emerge as a wine very unlike anything else made in Niagara.
Creekside has always marched to the beat of a different drummer, even has ownership as changed. And what a beat it is.
I got a front row seat to the winery's chaotic mass of wine that was laid out in the barrel cellar to taste with Power, Irvine and retail director Britnie Bazylewski — an endless array of whites, reds and big bruisers including one red that just may be the last one in Niagara released from the hot, hot, hot 2010 vintage (that aforementioned Lost Barrel).
August 6, 2017
The allure of fine wines
Dan Rosenheck recounts his first encounter with one of those mysterious Premier Cru wines:
If it sounds too good to be true, it probably is. So say those who have never had a whiff of 1998 Château Lafite Rothschild. In late 2011 I had been an aspiring wine connoisseur for about a year, long enough to have learned the names of the world's most exalted beverages, but not to have tried more than a handful. Like many novices, I started out on Bordeaux, memorising the 1855 classification of the region's reds into price tiers – called crus, or "growths" – and developing a childlike reverence for the premiers crus ("first growths") at the top. Although there were no sub-rankings within each class, Lafite was listed first because it was the most expensive tipple in the France of Napoleon III, and my drinking buddies told me it was still considered the premier premier cru today. Chinese drinkers certainly thought so: they had bid it up at auctions to stratospheric heights after deciding, for still-obscure reasons, that Lafite and only Lafite made for an impressive gift – perhaps because its name was easy to pronounce in Mandarin, or because the estate had stuck the character for the lucky number eight on the label of its 2008 vintage.
So when a friend in the wine trade snuck me into Wine Spectator magazine's "Grand Tasting" in New York that November, I made a beeline for the Lafite table. They were pouring the 1998: a middling harvest overall for Cabernet Sauvignon, which Messieurs Primi Inter Pares had nonetheless turned into a masterpiece. As a Frenchwoman doing her best to smile sprinkled her elixir among the parched mob, I made off with a couple of thimblefuls, and scurried to the corner of the room to stand watch over my booty.
The perfume wafted into my nostrils before I had time to lift my glass. "zomfg," began my tasting note. (The "o", "m" and "g" stand for "oh my God", you can guess what the "f" is, and the "z" comes out when exuberance makes you miss the shift key.) The scents were so intense, so focused, so easy to distinguish: ripe blackcurrants quivering on the branch; cedar that conjured up a Lebanese hillside; tobacco or thyme leaves floating on the wind. How could a wine be this powerful and yet this elegant? At the tender age of 13, the 1998 Lafite did not yet offer much complexity, and its firm, astringent tannins left me puckering after every sip – the punishment a fine young Bordeaux inflicts on impatient drinkers who disturb its slumber prematurely. But oh…that smell. "I smelled this across the room," I wrote. "I smelled this at the bar afterwards. I smelled this even when I was shoving pizza down my throat at 3am. And then I smelled it in my dream."
My first experience of a premier cru was at an LCBO tasting in downtown Toronto. I had developed an interest in wine a few years before, so I was very excited to try some of the well-known wines for the first time. Here's what I wrote on the old blog (no longer online) in 2008: "That's not wine … it's an ostentatious status symbol"
At some point, an expensive bottle of wine stops being just wine and starts being primarily a status symbol. Case in point:
Staff were delighted at the sale and the three customers were eager to taste the £18,000 magnum of Pétrus 1961 — one of the greatest vintages of one of the greatest wines in the world — which they had reserved from the cellars several weeks before.
Unfortunately, the guests at Zafferano in Knightsbridge proved to be a little too discerning.
As the magnum was uncorked, they declared it to be a fake, refused to touch the bottle and sent it back.
I enjoy wine, and I'm usually able to appreciate the extra quality that goes with a higher price tag … up to a limit. The most expensive wine I've tasted was a $400 Chateau Margaux, which was excellent, but (to my taste anyway) not as good as a $95 bottle I sampled on the same evening (a Gevry-Chambertin). Wine is certainly subjective, so my experiences can't be easily generalized, but I think it would be safe to say that the vast majority of wine drinkers would find that their actual appreciation of the wine tapers off beyond a certain price point.
If you normally drink $15-20 bottles of wine, you'll certainly find that the $30-40 range will taste better and have more depth and complexity of flavour. Jumping up to the $150-200 range will probably have the same relative effect, but you've gone to 10 times the price for perhaps 2-4 times the perceived quality. Perhaps I'm wrong, and the $1,000+ wines have transcendental qualities that peasants like me can't even imagine, but I strongly doubt it. Any wine over $500 has passed the "quality" level and is from that point onwards really a "prestige" thing.
Update: A commenter at Fark.com offered this link as counter-evidence:
"Contrary to the basic assumptions of economics, several studies have provided behavioral evidence that marketing actions can successfully affect experienced pleasantness by manipulating non-intrinsic attributes of goods. For example, knowledge of a beer's ingredients and brand can affect reported taste quality, and the reported enjoyment of a film is influenced by expectations about its quality," the researchers said. "Even more intriguingly, changing the price at which an energy drink is purchased can influence the ability to solve puzzles."
This is why wines are generally tasted blind for comparative purposes (that is, with no indication of the wine's identity provided). It's a well-known phenomena that people expect to enjoy more expensive things than cheaper equivalents.
You can try this one for yourself: next time you're pouring a beer or a wine for a guest, hide the container and tell them that what you're pouring is much more rare/expensive/unusual than what it really is. Most people, either from politeness (they don't want to be rude) or fear of being thought ignorant (that they can't actually perceive this wonderful quality) or genuine belief in what you've said, will go along with the host's deception and praise the drink as being so much better than whatever they normally drink.
Human beings are wonderful at rationalizing … and self-deception.
H/T to Colby Cosh for the original link.
July 20, 2017
Latest warnings about climate change to mean higher wine prices … maybe
London's local Metro newspaper recently published a scary article about rising temperatures in wine regions across the world and the likelihood of driving wine prices much higher. Colour me skeptical, frankly. Also of a doubting disposition, Paul Austin Murphy indulges in a good, old-fashioned fisking of the alarmist article:
Now here, in all its glory, is a supremely tangential link (found in a Metro article called 'Global warming is now messing with wine, so can you PLEASE STOP WRECKING THE WORLD'):
Global warming is "going to up the price of wine across the board".
Readers may want to know the details about this fatal connection between man-created global warming and the high price of wine. Though — it must be said straight away — this can't always the case at present. It must surely depend on which wines you like and where you buy your wine from.
Anyway, this is the hard science bit; so pay attention and put your white coats on. Here goes:
"Researchers have suggested that rising temperatures in Europe are likely to increase the cost of labour in vineyards, noting that as heat rises in August, a month when a significant amount of the harvest is brought in, there's a 15% drop in the amount of time labourers are able to work.
"There's also a drop in productivity, slowing down the wine production process."
That's odd. On average heat always rises in August in most European countries. Metro doesn't really make it clear if these natural — as well as annual — increases have themselves increased. It also says that "[r]esearchers have suggested". Yes, they've suggested. That's a very loose word. Though it's obviously a very precise and important word if you like your wine and you're also against man-caused global warming.
It's also the case that in several European wine-producing countries, cold weather is much more of a problem for the wine industry than hot weather (France, in particular). A "hot" vintage in France is very often associated with extremely high quality wine from that vintage.
Another study has admitted that this catastrophic effect on wine production hasn't been replicated elsewhere. Metro says:
"Andreas Flouris of the School of Exercise Science at the University of Thessaly reckons that the results of the small-scale study could easily repeat in California, across Europe, and in Australia — so all our wine could be set to hike up in price."
Now if this wine catastrophe hasn't yet happened in "California, across Europe, and in Australia" — then where, exactly, has it happened? The initial study mentioned that "most European countries" have been effected by it. (Which ones?) This other study says that it hasn't yet occurred "across Europe." How do we make sense of these two seemingly contradictory phrases?
It's not just about cost. (Though, for Metro, it's mainly about the cost!) This is also about taste. Metro tells us that
"[i]ncreased heat is also affecting the taste of wine, damaging the quality of grapes across Europe and shortening the growing season".
All this — if true — will also affect prices. Shorter growing seasons will certainly affect the price of wine — or at least certain wines from certain countries. This is strange. One main reason why the United Kingdom doesn't produce much wine is its shortage of warm weather. (British wine makes up 1% of the domestic market.) Yet if temperatures keep on increasing, then surely more wine will be produced in England. That will also have a positive effect on the price of wine! Why doesn't Metro mention that?
Now what's all this going to do to London's dinner-party circuit? I mean Metropolitans are already suffering from severe "austerity". Add 50 pence (or less) to a bottle of wine and then what have you got? Massive poverty among London's professional political Pharisees (who also like wine).
It's fascinating that the Metro author tries to imply that hot weather in (parts of) Europe will somehow have a knock-on effect in California and Australia, isn't it? The two latter wine-producers are known for their consistency between vintages, because they are warm-weather regions where the grapes are generally able to mature to full ripeness every year almost without fail. Cool climate regions (like Ontario, for example) have much greater variation from vintage to vintage because the local weather varies significantly and the grapes are not always able to fully ripen before they have to be picked (this is more true of red than white grapes, which tend to ripen sooner and can be picked earlier than the red grapes).
July 17, 2017
Debunking some myths about sulfites in wine
By way of Scientific American, here's a bit of clarity from Monica Reinagel about the issue of sulfites in both red and white wine and what relationship it has to wine headaches:
Myth #1: Organic or bio-dynamic wines are sulfite free.
In order to be certified organic, a wine must not contain added sulfites. However, sulfites are produced naturally during the fermentation process as a by-product of yeast metabolism. Even though no sulfites are added, organic wine may contain between 10-40 ppm sulfites.
You may also see wines labeled as being made from organic grapes, which is not the same as organic wine. Wine made from organic grapes may contain up to 100 ppm sulfites.
If you do get a hold of wine made without sulfites, I don't suggest keeping it in the cellar very long. Wine made without sulfites—especially white wine — is much more prone to oxidation and spoilage.
Myth #2: Red wine is higher in sulfites than white wine
Ironically, the exact opposite is likely to be true. Red wines tend to be higher in tannins than white wines. Tannins are polyphenols found in the skins, seeds, and stems of the grapes. They also act as antioxidants and preservatives so less sulfite is needed.
In fact, while European regulations allow up to 210 ppm sulfites in white wine, the limit for red wine is only 160 ppm.
Other factors that affect how much sulfite is needed are the residual sugar and the acidity of the wine. Dryer wines with more acid will tend to be lower in sulfites. Sweet wines and dessert wines, on the other hand, tend to be quite high in sulfites.
Myth #3: Sulfites in wine cause headaches
The so-called "red wine headache" is definitely a real thing. But it's probably not due to sulfites. For one thing, white wine is higher in sulfites than red wine but less likely to cause a headache. That suggests that it's probably something else in red wine that's responsible for the notorious red wine headache. Other candidates include histamines, tyramine, tannins, not to mention the alcohol itself!
May 12, 2017
"Maybe this is creeping privatization after all. It's certainly worth a shot"
Chris Selley on the neither one thing nor the other state of alcohol retailing in Ontario:
On Tuesday the government enumerated 76 new Ontario supermarkets where, by Canada Day, you will be able to buy beer. That will make a total of 206 Ontario supermarkets where you can buy beer — an artificially limited selection of beer, only in six packs and singles and only during the same bankers' hours as the LCBO and Beer Store. But still. That's about one-third as many supermarkets selling beer as there are LCBO outlets selling beer; add in the 212 rural agency stores that sell wine, liquor and beer, and you've got almost two-thirds as many private enterprises selling beer as you have government bottle shops.
This could help prove several useful concepts that deserve much wider acceptance in Ontario. One is that it's very easy for the government to make money off liquor sales without retailing liquor itself. Indeed, it's easier; that's why so many governments do it. The supermarkets buy the beer wholesale from the LCBO; the LCBO doesn't have to worry about paying civil servants to sell that beer or running the stores.
Another is that the private sector can be counted on to keep liquor out of children's hands. Indeed, with inspections and draconian fines in place, it can probably be trusted more. My observations suggest LCBO employees certainly card everyone who should be carded, but it's nothing like it is in the U.S. I'm almost 41, not in especially good nick, and I still get asked about half the time.
Might Ontarians develop a taste for all this convenience? The hard cap on beer-in-supermarket licences is 450; having doled them all out, including agency stores, that would mean about half the liquor outlets in Ontario were privately run. And people might start to notice the bizarre inconsistencies: why can the Walmart on Bayfield Street in Barrie sell only beer, and only in six packs, while the Walmart on Hays Boulevard in Oakville can sell beer and wine, and meanwhile Hope's Foodland in Novar, Mac's Milk in Craigleith, Redden's campground in Longbow Lake and Lac des Mille Lacs Bait and Tackle in Upsala can sell beer, wine and hard liquor — and smokes and fireworks and beef jerky and bread and eggs? Why can scores of convenience stores sell everything alcoholic as agency stores, but other convenience stores aren't even eligible to apply for the new wine and beer licences?
April 5, 2017
What your wine choice says about you
Posted on the Facebook Four Sisters Wine page, H/T to Jessica Brisbane for the link.
March 24, 2017
The LCBO "phones in" their Ontario VIP selections
Michael Pinkus on the odd choices of wines to celebrate some Ontario wine luminaries:
Let's be honest, the LCBO is lackadaisical, at best, when it comes to promoting Ontario wines, and they do it with such a blasé attitude it is embarrassing in the way they continue to absolutely fail the people of Ontario … let me explain and expand.
The main feature of the April 1, 2017 release is "Visionaries, Innovators and Pioneers" (VIP) – on a global scale – here you'll see names you recognize and wineries that are household names (or one's that should be) – people like Angelo Gaja (Italy), Ben Glaetzer (Australia), Ken Forrester (South Africa), Michel Chapoutier (France) and Nicolas Catena (Argentina) and for each they pair a wine to go along with them … I question the wine selection for these iconic wine luminaries, but what the hey, sometimes those iconic wines are sold out (icon wines do that) and you then have to go for secondary wines by those producers.
Then I reached the part with our local VIPs: Moray Tawse (true, a more recent member of the VIP club and in my opinion kind of an easy choice by the LCBO), even more lazy are the wines selected, far from what I would call his "iconic" ones; but that seems to be par-for-the-course in this release. Tawse makes single vineyard / single block wines that are "the bomb", yet the LCBO chose a "Growers Blend" and a "Sketches" wine, seriously?
But the one that incensed me the most was Chateau des Charmes, not for the man they named, Paul Bosc Sr., who is a Visionary, Pioneer AND Innovator in Ontario, but the wine that was chosen to represent him: Cabernet Icewine? When I saw that, you could have knocked me over with a feather; what happened to Gamay Noir Droit? Single vineyard varietal offerings? Sparkling wine? Or even Equuleus? But instead of showing off these iconic / original table wines the LCBO goes for the easy layup of Icewine; which isn't even what Bosc is known for (though he makes excellent versions of it), that honour should have gone to Inniskillin (Donald Ziraldo and Karl Kaiser)
February 9, 2017
"Natural" wine
Brendan McKenna linked to this Hugh Johnson article in Decanter discussing so-called "Natural" wine:
'Natural' doesn't come into it; these are works of craftsmanship; even, occasionally, art. Does a winemaker, then, have the right to sell me something that ignores, or flouts, the winemaking conventions that I rely on?
Is 'natural' a self-justifying word to cover any sort of accident? Or is 'alternative' a more accurate description?
Of course, the producer may have a lab and state-of-the art chemistry and simply choose not to intervene. There are highly reputed (and very expensive) 'orange' wines.
But I've also tasted 'natural' wines that remind me of Italy 50 years ago. Tipping grapes in the tub on the ox cart, breaking them up with a cudgel on the way back to the farm and leaving the rest to nature rarely had good results.
The sales pitch for 'natural' wines usually tells you that conventional wines contain a lot of non-grape juice gunk. Fish guts: horror. Egg whites: poison. Sulphites: allergens. Colouring: dishonest. Sugar: cheating.
There seems to be a high ground – is it moral, ethical, fashionable, hygienic? – shared by 'naturalists' and vegans. Then again, if you read the list of preservatives and allergens on any supermarket packet, you may want to give up eating altogether.
I've long since given up reading any of the wine magazines, so I wasn't aware that on top of the oh-so-precious-and-superior "organic" and "biodynamic" categories (where quite ordinary wines get a few extra dollars on the price tag) we now also have a bunch of even-more-precious-and-ecologically-correct "natural" wines. I don't object to winemakers persuading a few gullible punters to pay more for otherwise indifferent plonk, but I object to the quasi-religious preaching that always seems to accompany it.
February 6, 2017
The "beer before bread" theory gains strength
The received wisdom about the transition from hunter-gatherer to agrarian societies is that clans or tribes stopped being nomadic in order to grow crops and secure their food supply more consistently … that growing grain for bread was one of the strongest underlying reasons for the change in lifestyle. That theory is being challenged by researchers who believe the real reason was to produce grains for brewing instead:
The story of humanity's love affair with alcohol goes back to a time before farming — to a time before humans, in fact. Our taste for tipple may be a hardwired evolutionary trait that distinguishes us from most other animals.
The active ingredient common to all alcoholic beverages is made by yeasts: microscopic, single-celled organisms that eat sugar and excrete carbon dioxide and ethanol, the only potable alcohol. That's a form of fermentation. Most modern makers of beer, wine, or sake use cultivated varieties of a single yeast genus called Saccharomyces (the most common is S. cerevisiae, from the Latin word for "beer," cerevisia). But yeasts are diverse and ubiquitous, and they've likely been fermenting ripe wild fruit for about 120 million years, ever since the first fruits appeared on Earth.
From our modern point of view, ethanol has one very compelling property: It makes us feel good. Ethanol helps release serotonin, dopamine, and endorphins in the brain, chemicals that make us happy and less anxious.
To our fruit-eating primate ancestors swinging through the trees, however, the ethanol in rotting fruit would have had three other appealing characteristics. First, it has a strong, distinctive smell that makes the fruit easy to locate. Second, it's easier to digest, allowing animals to get more of a commodity that was precious back then: calories. Third, its antiseptic qualities repel microbes that might sicken a primate. Millions of years ago one of them developed a taste for fruit that had fallen from the tree. "Our ape ancestors started eating fermented fruits on the forest floor, and that made all the difference," says Nathaniel Dominy, a biological anthropologist at Dartmouth College. "We're preadapted for consuming alcohol."
Flash forward millions of years to a parched plateau in southeastern Turkey, not far from the Syrian border. Archaeologists there are exploring another momentous transition in human prehistory, and a tantalizing possibility: Did alcohol lubricate the Neolithic revolution? Did beer help persuade Stone Age hunter-gatherers to give up their nomadic ways, settle down, and begin to farm?
The ancient site, Göbekli Tepe, consists of circular and rectangular stone enclosures and mysterious T-shaped pillars that, at 11,600 years old, may be the world's oldest known temples. Since the site was discovered two decades ago, it has upended the traditional idea that religion was a luxury made possible by settlement and farming. Instead the archaeologists excavating Göbekli Tepe think it was the other way around: Hunter-gatherers congregated here for religious ceremonies and were driven to settle down in order to worship more regularly.
H/T to Tamara Keel for the link.
December 5, 2016
QotD: Wine merchants using alarmist tactics to sell wine
I'm a mom of three young kids. That means I like to have a glass of wine
with breakfast, lunch, and dinnernow and then. And since my kids seem to grow out of their clothes and shoes seconds after I've purchased them, I like to get a good deal on a boxbottle or two. Luckily for me, there is stiff competition in the wine industry, which means I can get wines from around the world at prices I can afford.
Yet with competition comes increased need to attract customers. And some companies are resorting to a new strategy: Alarmism.
Consider the recent suggestion by some wine companies that some corks are not just inferior, but dangerous. That might seem silly to some or just a lousy marketing stunt to others, but it's a familiar and all-too-effective tactic used on moms who are constantly encouraged to police their homes for threats to their families.
Julie Gunlock, "Wine Alarmists Should Stick a Cork In It: Stop whining about the non-existent dangers of certain wine corks, and start drinking", The Federalist, 2015-05-19.
November 4, 2016
Blend your own favourite wines right at your kitchen table
In the Economist, a look at a very different kind of wine appliance:
To create a new wine the customer manipulates three sliders on a touch screen attached to the machine. One moves between the extremes of "light" and "full-bodied". A second runs from "soft", via "mellow" to "fiery". The third goes from "sweet" to "dry". No confusing descriptions like "strawberry notes with a nutty aftertaste" are needed.
The desired glass is then mixed from tanks of each of the four primaries, hidden inside the machine's plinth. The requisite quantities are pumped into a transparent cone-shaped mixing vessel on top of the plinth. Added air bubbles ensure a good, swirling mix and flashing light-emitting diodes give a suitably theatrical display.
Traditionalists may be appalled by all this, but they should not be. In Mr Wimalaratne's mind, the function of the Vinfusion system is in principle little different from the blending of grape varieties that goes on in many vineyards, to produce wines more interesting than those based on a single variety. Moreover, if Vinfusion works as intended, it will let people experiment with oenological flavours in a way that is currently impossible and which lets them discover what appeals. A decent sommelier ought then to be able to recommend wines vinified in the conventional way that will taste similar.
In the longer run, recording and collating the requests made to a group of Vinfusion machines might even help restaurants and bars stock bottles that people will like, rather than merely tolerate. And if all this happens, the snobbery and mystique surrounding wine—whether blended in the vineyard or the restaurant—may disappear for good.
The selected "component" wines are chosen for their vintage-to-vintage consistency, so that there's a lower variability in the wines used to blend your personal selection. This almost certainly wouldn't work as well with wines from cool climate areas (like Ontario).


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P3073 Diagnostic Trouble Code Discussion for October 2013
Fuel pump circuit
Note: This is a professional automotive technician's resource.Vehicle Owners: If you are seeking an automotive repair professional to service your vehicle, visit the iATN Repair Shop Finder.
Trouble Ticket Help Requests for DTC P3073
|Help Request
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Lermontov, Russian Federation Clinical Trials
A listing of Lermontov, Russian Federation clinical trials actively recruiting patients volunteers.
Found (15) clinical trials
A Study Of PF-05280586 (Rituximab-Pfizer) Or MabThera (Rituximab-EU) For The First-Line Treatment Of Patients With CD20-Positive Low Tumor Burden Follicular Lymphoma (REFLECTIONS B328-06)
This study will compare the safety and effectiveness of PF-05280586 versus rituximab-EU in patients with CD20-positive, low tumor burden follicular lymphoma. The primary hypothesis to be tested in this study is that the effectiveness of PF-05280586, as measured by the Overall Response Rate, is similar to that of rituximab-EU.
1.64 miles
Phase IIb Study of Umeclidinium (UMEC) Bromide Versus Placebo in Subjects With Asthma
This study is conducted to evaluate the effects of UMEC 62.5 microgram (mcg) and UMEC 31.25 mcg on lung function versus placebo after 24 weeks of treatment. This study will provide important information regarding the efficacy and safety of UMEC when administered in a separate inhaler to subjects on a ...
A 12-Month Study To Evaluate The Safety And Tolerability Of Pregabalin As Add-On Therapy In Pediatric Subjects 1 Month To 16 Years Of Age With Partial Onset Seizures And Pediatric And Adult Subjects 5 To 65 Years Of Age With Primary Generalized Tonic-Clonic Seizures
Study A0081106 is a 12-month open-label study to evaluate the long term safety and tolerability of pregabalin as add-on therapy in pediatric subjects 1 month to 16 years of age with partial onset seizures and pediatric and adult subjects 5 to 65 years of age with primary generalized tonic-clonic seizures. ...
A Safety Efficacy and Tolerability Trial of Pregabalin as Add-On Treatment in Pediatric and Adult Subjects With Primary Generalized Tonic-Clonic (i.e. Grand Mal) Seizures.
The study is designed to evaluate the safety, tolerability and efficacy of two doses of pregabalin as add-on treatment in pediatric and adult subjects with Primary Generalized Tonic-Clonic (PGTC) seizures as compared to placebo. It is hypothesized that both doses of pregabalin will demonstrated superior efficacy when compared to placebo ...
A Study of Oral Ixazomib Maintenance Therapy in Patients With Newly Diagnosed Multiple Myeloma Not Treated With Stem Cell Transplantation
The drug being tested in this study is called ixazomib citrate. Ixazomib citrate is being tested to slow disease progression and improve overall survival in people who have newly diagnosed multiple myeloma (NDMM) who have had a major positive response to initial therapy and have not undergone stem cell transplantation ...
A Study Evaluating Venetoclax (ABT-199) in Multiple Myeloma Subjects Who Are Receiving Bortezomib and Dexamethasone as Standard Therapy
This is a Phase 3, multicenter, randomized, double blind, placebo-controlled study evaluating the efficacy and safety of venetoclax plus bortezomib and dexamethasone in subjects with relapsed or refractory multiple myeloma who are considered sensitive or naïve to proteasome inhibitors and received 1 to 3 prior lines of therapy for multiple ...
A Study of Pembrolizumab (MK-3475) in Combination With Etoposide/Platinum (Cisplatin or Carboplatin) for Participants With Extensive Stage Small Cell Lung Cancer (MK-3475-604/KEYNOTE-604)
The purpose of this study is to assess the safety and efficacy of pembrolizumab plus standard of care (SOC) chemotherapy (etoposide/platinum [EP]) in participants with newly diagnosed extensive stage small cell lung cancer (ES-SCLC) who have not previously received systemic therapy for this malignancy. The primary study hypotheses are that ...
Anemia Treatment for Advanced Non-Small Cell Lung Cancer (NSCLC) Patients Receiving Chemotherapy
Oversight Authorities continued: Colombia- pending regulatory approval
PankoMab-GEX Versus Placebo as Maintenance Therapy in Advanced Ovarian Cancer
The study is to evaluate the efficacy of PankoMab-GEX vs Placebo in maintaining response after 2nd to 4th line of chemotherapy in patients with epithelial ovarian or fallopian tube or primary peritoneal cancer. Patients must have responded to platinum based chemotherapy in a previous line, while the response to the ...
Efficacy and Safety Study of BAY1841788 (ODM-201) in Men With High-risk Non-metastatic Castration-resistant Prostate Cancer (ARAMIS)
The purpose of this study is to assess the safety and efficacy of BAY1841788 (ODM-201) in patients with non-metastatic castration-resistant prostate cancer.