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Vacation rentals in Italy (villas, farms, estates, agriturismo, apartments)
> SlowTrav > Italy > Food/Restaurants/Cafes > Restaurant Lists
Dean's Venice Restaurant List
Dean Gold (Dean)
Star Ratings
* means that if you are there, it is a place to go
Why are there no zero * places? Because life it too short to drink mediocre wine and to eat at mediocre places.
Venice Restaurants
***Alla Frasca
We arrived at Campiello Madonna with no problem except for one Alla Frasca was nowhere to be found. So instead of asking, I looked at the streets coming off the square and decided we had traveled up one of them 4 years previously. As we wound our way, I spotted things I remembered: an apartment with a grapevine growing out of the roof, a small campiello with a nice well cover, etc. As we went on, I was more and more sure of our being on the right track and I predict to Kay it was just one more campiello. As we entered the next campiello, I was a little deflated by the lack of Alla Frasca and in fact, I was unsure of weather we had even been to this campo before. I did not know which direction to proceed. But there was a tiny vegetable stand/shop that was starting to close up for lunch. We went up the the proprietors.
"Conosci Alla Frasca?"
"Si Si" said the man lifting a box of produce as he walked to point to a small alleyway. "Semper diretta. Prosimo campiello".
After thanking him, we headed off. I thought he seemed pleased at our asking about Alla Frasca, just as he had been surprised at two obvious non locals to show up at his stand. I think anyone from more than 3 or 4 campielli would have been non locals to him. In any case, in less than 30 seconds we were there! We saw the familiar canvas and plastic tenting over the patio and entered. I however did not see the sign about no service al banco Had something changed?
We entered to a slightly disheveled room with 4 tables. To our left were 2 small tables for 3 or 4 people and to our right were 2 very long tables capable of holding 10 or 12 each. All the spots were taken or had already been used so I was half expecting to be told "Completo" but we were just told to wait so they could reset. A very young fellow ran out the door and across the campiello to grab a paper table cloth. Then he armed himself with clean glasses and silver and tried to wedge his way in between the two long tables to reset our position. The men seated at our table at the other end finally had to stand to allow him, and then us, access to our seats. As this took place, I noticed the food, delicious looking but far more than one pasta and one risotto were being offered. Again, I was worried that the place had changed hands. But as I saw how the folk sitting at the tables were on a first name basis with the waiter I grew more sure that this was the same family. My confidence was shaken a little at the menu when it arrived. First off, it was an actual menu. I just expected to be told what the pasta and risotto of the day were. It was laminated and several pages long, with a meat section and a fish section. But on reading it, I was sure this would be fantastic. The young fellow, who we later found out to be cousin Ben, asked us for our drink order. We started with a spritz Aperol and a spritz Campari. Upon arrival, the taste of the cheap wine used in the drink was unmistakable. I am of the belief that the worse the wine, the better the spritz and these were spritz to end all spritz.
As we were enjoying our spritz, who should enter but the couple from the vegetable stand. They did not say a word, but just walked to an unset place. Ben rushed over to reset it, again having made the trip across the campiello for a clean piece of paper for the setting. As soon as the paper was down, and before glasses or silver was put down, the couple sat. They recognized us as they did and, in my broken Italian, we joked about how this must be a good restaurant if they were here. They assured us it was the best! Again, there was quite a look of pride on their faces as had obviously picked "their" restaurant for our lunch. Ben returned not only with their clean glasses and silver, but with a pitcher of house white for them. In a matter of seconds, he returned with two steaming plates heaped with risotto. Not a word had been spoken and they were chowing down! Clearly, their lunch was a set experience.
Next up was a long discussion of our order. We let the waiter, Medi, guide us into our order. Kay had an antipasti of sauteed clams and mussels in marinara. I was expecting a thick sauce. It was, instead, a thin wine and herb broth with a few chopped tomatoes added in to the natural juices of the shell fish. We used the provided soup spoon to slurp up every garlicky and herby bit of juice. I opted for that antipasti di pesce della casa. This was an assortment of 4 items, and each served in abundance: scampi in saor- fried scampi marinated with a sweet and sour sauce with lightly sauteed onions. Bacala was in a rough, stronger-tasting style than usual. The bits of fish were left a little larger give the whole a chewier texture than normal. Absolutely wonderful. Insalata di polipo- octopus salad with celery in a nice oil and lemon dressing. Finally schie, tiny brown and purple shrimp on a puddle of thin white polenta. We split an order of homemade linguini al pescatore. This was a lightly thickened tomato sauce with octopus, clams, mussels and schie. It was spicy, a little oily (in a good sense) and altogether wonderful. For our secondi, we each had a whole fish. Kay had a sole in lemon sauce. The fish was so fresh and subtle flavored as to almost have no distinct flavor of its own except for a fresh sea character. It was sweet and the perfect foil for the lemon sauce. Medi boned it in wonderful detail tableside, depositing all the meat, as nearly bone free as possible, in 4 pieces on the plate leaving all the dark flesh behind. Then he spooned the lemon pan sauce over it. My fish was an orata which had been baked with potatoes, olives, and white wine. Again, Medi boned the fish with care. The potatoes were crispy on the bottom, a little salty and richly infused with the flavor of the fish juices and white wine. We had some grilled zucchini with our fish. We had been worried about having fish on a Monday but Medi assured us that these were bought straight from the fisherman that morning. We had nothing to worry about, it was the best fresh fish we have ever had!
After our meal, Medi poured us homemade arancello, the same as limoncello but made from wonderful oranges instead of lemons. We chatted with Medi and found out that his father had slowly been adding more food service over the past few years. Two and a half years ago they made the plunge and turned it into a full on restaurant. Medi waits the tables, Ben, his cousin is the helper. Brother Agostino is in the kitchen and Dad oversees things. Dad, AKA Il Bafetto (The moustache), was taking a few weeks off. After the spritz, we drank a mezzo of the god awful Tocai house wine from the tap, but as the buzz grew it tasted better and better. Our meal, one of the great ones we have ever had in Venezia or anywhere, was 91. All during the meal, it would start and stop raining. We could see the neighborhood cat running across the canvas ceiling of the tent. After our fish was served, Medi took a plate with the heads and bones out to the cat for his lunch. After he was finished dining, the seagulls got into the act. TO us, this is the quintessential restaurant experience in Venezia.
***Vini da Gigio
Kay started with a mixed smoked fish plate. It offers you your choice of house smoked fish- eel, sword or tuna, all served on piles of baby arugula. We said go for it all! While the tuna was very good, if a little dry, the swordfish was excellent with a slight chewyness. But the star was the eel. Wondrous! It was moist and oily, with a stronger smoke flavor than the other two. We were given a bottle of olive oil from Tenuta San Guido olive oil (from the producers of Sassacaia) to drizzle over all. This was seriously good food. I had an antipasto misto di pesce which consisted of fried bacala fritters, baby scallops broiled and served on the half shell, schie on white polenta and two larger sea scallops broiled and served in a light sauce of lemon and browned butter. The real winner there was the schie, thouge broiled scallops with brown butter are a serious competitor. I had a pasta course of tagliolini with grancio or local crab. Simple, rich and good, Kay helped me but we did not finish this course. Kays secondo was stuffed rabbit. It was filled with a well spiced force meat and vegetables. In many a seafood restaurant, the meat cooking doesnt measure up yet here, the rabbit was every bit as good as anything else we had. Quite delicious. My secondo was a simple grilled eel. It was the tail of an eel, split open and grilled till both the skin ad flesh side were crispy yet the flesh was still quite rich and juicy. Simple and tasty. Kay had a gelato di Mela with calvados, the liquor fiery as only Calvados can be. Normands, from whence Calvados hails, speak of the "Trou Normande" or the Normand hole. It is the effect of downing a shot of Calvados halfway thru a big rich meal: the Calvados burns a hole in your full stomach allowing you to cram down still more food. You could feel this power in the Calvados. Caffe followed. The meal, with an expensive bottle of wine was 134.
It was so good the first time the we decided to forgo Fiaschetteria Toscana for our last dinner in Venezia this trip. Roberto, our regular waiter at FT, would just have to do withou us. We settled on a bottle of 2001 Gewurztraminer Lunaie from Cantina Terlano. Its a hugely spicy and aromatic white. We love it and its almost impossible to find in the US. I started with a misto di crudo. It is a plate covered with loads of slices of raw fish and a single scampi. It took a few times of asking which fish was which to find out what we were eating. Actually each time we asked. We got a different answer! I think this was it- San Pietro (John Dory) a firm fleshed, slightly chewy fish with a really rich oily character; Pescaspada with a nicely chewy and meaty texture; tonno, very soft and rich on a bed of baby arugula and either Bronzino or dogfish- a pink fleshed, very meaty and slightly earthy fish, rich and buttery. It was all perfect! Kay had sarde in saor, fried butterflied boned sardines marinated in fried onions and vinegar. For secondo, Kay had moeche which are soft shell lagoon crabs. They look creepy, like tarantulas, but taste sweet and are bursting with juice. The legs are crispy like chips and the hearts full of roe and juice. I had a daily special of grilled sieppi with white polenta. The sieppi were grilled till crispy brown and full of juice. Sieppi are cuttlefish, similar to but meatier and more earth than calamari. The polenta was a great foil. We finished with a semifreddo with white and dark chocolate sauces and caffe. This meal was under 100 but I somehow forgot the exact figure. Maybe it was the grappa. The perfect end to a wonderful week.
***Fiaschetteria Toscana
Like many a great restaurant in Italy, there are a lot of foreigners in it. This is special occasion dining and a local would probably not come every night. Yet when I am in Venezia I always try to get there. If I lived in Venezia I could not afford to do that. I would probably just go once or twice a year. Hence the lower proportion of locals is to be expected. But this is true of great restaurants in all great destination cities.
There are two floors: the more formal and plainer upstairs, and the crowded and kitschy downstairs. I prefer the downstairs but will sit where ever necessary to have Roberto as our waiter.
The antipasti are mostly small plates of shellfish and fin fish simply prepared. We love the razor clams but beware, they can be sandy. But they are sooooo goooood! The house specialty is a scallop in a creamy almond sauce, a little over the top but wonderful. Spider crab is picked out of the shell and served in a little pile in the over turned shell of the crab. Other antipasti include fired brown shrimp eaten shell and all), Venus clams on the half shell (I think they were called Tartuffo di Mare for their looks, they tasted like the best giant clam you ever had at a sushi bar but better), scoglio alla saor.
Pastas were not the highlight of any of the meals, but they really are quite good. There is an excellent seafood risotto for 2and wonderful homemade pasta with white truffles is available in season. Tagliolini are tossed with shrimp and baked in a cream sauce, Burano style. Bigoli with salsa and anchovy with an unusual onion flavored sorbet. There have been lobster and broccoli ravioli that were very good.
Unlike a lot of restaurants, where the starters are the highlight, this is a place to enjoy your secondo. Our best entrees have included anguilla alle ora- iron pan roasted eel with tomatoes and salt (heavenly!); perfectly deep fried moleche (soft shell crabs looking like spiders more than crabs) and baby monk fish tails; fried shrimp and calamari with zucchini (the Buon Ricordo plate); John Dory filet with artichoke; shi (Drum Fish); roasted branzino filet. Another memorable fish dish was the Rombo with cardoon and a john dory with a clam sauce with artichokes.
Veggies include roasted porcini in season and local Treviso radicchio on the grill.
The cheese course is simply amazing with 15 to 20 selections, all wonderful. Many come with mostarda or some other sweet and spiced fruit based accompaniment homemade by Roberto. I have had 10 year old bitto, pecorino di fossa, pecorino aged in old wine barrels (the best being that aged in Torcolato barrels served with a splash of Torcolato poured over), castelmagno, blues cheese ranging from young and tangy to brown and old and funky enough to take the skin off the roof of your mouth (and then made smooth by a fruit chutney-like mostarda made personally by Roberto). Mom makes the desserts but we rarely have room.
This is the place to go wild on wine. Let Roberto guide you and dont go for the typical famous stuff. We have been turned onto Maso Furli Traminer, Dal Forno Romano Valpolicella and many other wines here. In fact, the wine list is what first drew us to the restaurant. We had reservations at Carampane but we passed FT and saw the list. I decided on the spot to go and we were quite happy.
** Da Pinto (*** for value)
In any case, we started talking and I congratulated him on his expansion. He was pleased that we were return visitors. The wine list was much larger but still quirky and wonderful. I impressed him by my choice of wine, Le Vigne di Zamo Tocai Friulano 2001 Cinquanta Anni. This is a super late harvest style of Tocai weighing in at 14.5% alcohol. It tastes of wood and fruit. It is an extreme wine and one that I love. Pinto convinced us to order way too much! Remember that in 3.5 hours we were having dinner at Vini da Gigio! So for our light snack we had carciofi marinati, antipasti di pesce da Pinto, fried gambretti and calamaretti and alici marinati. We had to fight not to get a double order of the fritti! But what food!
What I love about Da Pinto is that he plays both sides of the restaurant game so well. His menu has pages of touristico menus. He offers single plate combinations. And this is what most tourists have. Its a great place to bring kids as there is a lot of simple and recognizable stuff on the menu at value prices. But for locals, and for folk like Kay and I, he offers seriously good seafood.
The carciofi were two globes marinated in good oil and full of flavor. We sopped up the oil with good crusty whole wheat bread. The alici came in a huge pile, vinegary and sharp and plump, also covered in oil. The antipasti was crunchy and plump shrimp, bacala, octopus and creamy, and almost slimy, latte di sieppi which is the stuff inside the sieppi cooked to an eggwhite consistency with a faint yet wonderful flavor. The frito Misto was not as advertised, big shrimp and little calamari, but fat and plump scampi and large calamari cut into nice sized chunks. This was heaven! We munched our way thru this happily and finished our wine. Next, Pintos son offered us some homemade limoncello and who were we to say no? This feast was 61 and over 30 of that was the wine! Not only fun, and good but a real bargain! If you just drink house wine this is an easy place for 2 people to have dinner for 40 or less, all seafood!
On our last visit, we had a mixed grill of fish that included sardines, anchovies, sole, sieppi and scampi, served for 2. It was wonderful. That followed a plate of alici, a plate of house made salami and some bacala. That meal had run, with a good bottle of Doro Princic Malavasia Bianca, about 40 euro. We sat outside.
On anbother meal there, we enjoyed a Ribolla Gialla from Piuatti which was outstanding, around 25. Da Pintos sarde in saor is simpler than other preparations but the sardines are plump and well cooked. We had crostini with gamberi and with bacala, artichokes sottolio (grilled and marinated in oil), calamari e scampi fritti (the calamari are bigger chewy rings, not the little baby ones you often see) and another mixed grill with scampi, sieppi, 2 anchovies, coda di rospo (monk fish tail) that were all superb. We finished off with some lemon torte
***Da Rioba
Several of our choices were not available but they had specials to make up for it. Kay started with one of the specials: a tonno carpaccio on a pile of baby arugula. The tuna was in rough slabs, pretty thick for a carpaccio. Very simple and very wonderful. I had the moscardini on polenta which was a thinner sauce than other versions I have had, but spicier. The white polenta was soft, the sauce nicely spicy and the octopus properly tender and just a little gamy tasting. My pasta was a gnochetti in a walnut, cream and gorgonzola sauce. It had something in it, maybe shredded sardines, I could not tell. Kay had to help me finish it as it was just too rich for me. Kay had a secondo of Involtini di Coda di Rospo e Gamberoni, monkfish tails and shrimp twisted together and grilled. It was served with a tian of grilled vegetables including treviso, mushrooms and peppers. I had tuna in a mantle of guanciale with herbs. Bear with me as it was a complicated presentation. There were two slabs of tuna, each about 1-1/2 inch by of an inch and about 6 inches long. They were put together so you had a 1-1/2 square "log" of tuna with a line of herbs down the middle. Then this little bundle was wrapped with slices of guanciale. The whole was then pan fried to crisp up the guanciale leaving the tuna mostly raw. It was sliced into about 8 slices and put on top of a bed of fried rice and drizzled with reduced balsamico. The latter two garnishes were gilding the lily, but the dish was sublime. The caffe was super and the whole meal was only 98. Given the wine was so much better than at Antiche Carampane, the food so much more inventive and flavorful and the bill about 30% lower, we felt this was a bargain indeed! Slow Food strikes again! Possibly the best part of the meal was that it was 3 blocks from home!
Kay had a cernia with carcioffi. The cernia was served at room temperature, shredded into large bits and mixed with artichoke. I had shredded bronzino with orange, very similar to the dish Kay had at Bentigodi. But the star dish was endiva con pancetta. These were fat and plump wedges of Belgian endive wrapped in this slices of pancetta and grilled. As the fat melted, it basted the endive to a lovely richness without being over the top. There was a splash of nice balsamico to combat the richness. But the star of the meal was the dessert. We had seen other table order it and we were intrigued. It was a ricotta sprinkled with amaretti, figs and honey. The ricotta was creamy and firm and rich. The toppings just served to highlight the simplicity of the cheese. It was truly stunning and probably the best dessert of the trip. Our dining companions included a beautiful very young couple we named Romeo and Juliet who were having a romantic lunch, along with their well mannered dog who stayed under the table quietly. Our waitress was wrapped in a southeastern Asian cloth for a skirt with her midriff bare and was pierced in several spots (at least those were the ones we could see!) including her chin. There is a table that looks out over the canal which we would love to sit at some time. We will definitely be back again!
** Bentigodi, Osteria di Andrea
The dining rooms are stark white with stark modern art on the walls. Some of the art is food oriented and some fairly abstract. Each table has an industrial hanging lamp shining brightly over it. This is a place where the food is the star. I had an antipasto misto to start: earthy and pungent octopus in an anchovy and caper sauce with celery, latte di Sieppi (soft white stuff from inside the head of the Sieppi- I think its a case of do you really want to know? In any case its quite tasty if odd in texture- soft and a little like egg white) and scampi with zucchini. Everything is fresh and loaded with flavor. Kay helps happily with all but the Latte which she does try but is not a fan of. For our pastas, I have homemade Bigoi al Salsa. The salsa is the sauce from sarde al saor: fried onions that have come from a huge bowl of fried sardines. You get the sarde flavor on the pasta. Kay had penne with eggplant and smoked ricotta salata. The eggplant was soft and well cooked, exuding a little of the olive oil it was fried in. The smoked cheese is wonderful and there are capers also flavoring the eggplant. Both pastas are quite rich and very flavorful. We are glad of the bracing character of the wine which cleanses the palate. For Secondi, Kay has ventresca, belly tuna, steamed with saor. It is really wonderful, the tuna in big flaky pieces, rich and oily. The saor is again fried onions with maybe a touch of vinegar to balance. They are flavored with whole cardamom pods which makes for an interesting note of flavor. My secondo was a steamed bronzino with orange, the fish shredded and served on a bed of arugula with fennel seeds. Except for the fennel seeds being tough (toasting them would have made them crunchy instead) the dish was very subtle and well thought out. The orange was, of course given the season, blood orange cut into little bits skin and all. This food was very different and good. Lunch was about 73 with the wine accounting for 22.
**Antiche Carampane
Our antipasti was a misto della casa. It consisted of 4 items: schie on white polenta was good- schie are little brown shrimp from the lagoon, very tasty and a little crunchy. Next up was a monk fish cheek in a slightly spicy tomato sauce also an a puddle of white polenta. The cheeks are a little gamey with a plump and slightly rubbery texture, but rubbery in the sense of a scallop or lobster and not in the sense of an old tire. Tender plump small shrimp were mixed with Treviso (a variety of radicchio) in a lovely olio coating. Lastly we had a blob of bacala alla mantecato, a paste of salt cod beaten with olive oil and a bit of lemon juice to a mayonnaise like consistency. All were quite nice. For a pasta we ordered nero di sieppi. This was two plates of homemade pasta in the black inky sauce from cuttlefish. There was a bit of cuttlefish cut up in the tangle of noodles. It is amazing how this dish is so briny and earthy and rich all at once. We used a bit of bread to get up every last drop of the sauce. Our secondo was triglie sauteed with agrumi. Triglie are little plump red mullet, maybe 6 inch long fillets, sauteed and sauce with a lemon and orange reduction with sections of fruit and a scattering of shredded zest. Desserts were a sgropino for Kay and gelato with frutti del bosco for me. The Sgropino was tart, rich and creamy. Kay described it as the best milkshake around.
**Alle Testiere
*Ca Doro alla Vedova
*Vecchie Poste
***Bar La Marca
We stopped again at La Marca a few days later for Illy caffe and a bit of breakfast. Kay had a quiche of leeks and anchovies. It was actually more like a strudel, with a dough wrapped around a filling reheated in the microwave. It looked better than it tasted. I had a panini al coppa which was as always great.
***Cantina Do Mori
The food is spread out all over. There is a glass fronted case filled with francoboli ("postage stamps"), which are square. crustless sandwiches with assorted fillings like picanti (chopped hot pepper relish), tonno, speck, prosciutto cotto and crudo, and gorgonzola in various combinations. They will pack these to go which makes for a great picnic. There are usually two cases filled with assorted cooked foods. I love the meatballs, frittata, roasted vegetables, canocchie, and the musetto e fasioli (musetto is a sausage made of the pigs snout and fasioli is the local spelling of bean). The musetto is also available on a roll with strong mustard. They also have an assortment of wonderful salami and prosciutti. We have particularly enjoyed various baked vegetables like tomatoes, zucchini and onions, olive Ascolani, bacala alle erbe and porcini crostini.
One interesting thing to note is how the local business folk (especially the fish mongers from the nearby Pescheria Rialto) dont pay for their food. It is just noted down on a little pad to be settled up later with some bartered goods. I have been there in the afternoon seeing a fish monger hand over a bag of fresh fish and then one of the barkeeps tearing up a sheet of paper where the mongers debt had been noted.
The only time we did not have a great meal there was during the beginning of Carnevale. We entered the dark wood bar and had our third meal of the day so far: a platter of cicchetti to accompany our Amarone. The food was good but not as good as we remembered it from earlier trips. We were a little sad that it had gone downhill. We were to find out later, well after Carnivale had finished, that the food had been a little off only because of the hordes of Carnevale folk filling the place. In fact, while we were there, two tour groups came thru the place, not to stop, eat and drink, but just to take photos! Also entering were a couple of Germans in full costume. The were in matching bustieres, garters and hose. One was a big burley mustachioed 63" 280# guy and the other his good looking girlfriend. They had on fish nets and their faces were expertly painted. She had a lot of guts going out with him! He had better legs and bigger boobs! Our Saturday morning during Carnevale had been a little disappointing so we hadnt been back for the rest of the week. But finally we were hungry, the Anchovy closed and Do Mori open. Boy were we glad we went back. We ate a couple of meatballs and a panino al musetto (sausage made with piggy parts best left undeclared). Everything was a good as we remembered! We drank a wonderfully grapey Refosco, a Tocai Specgogna and a couple of martini glasses of fragolino. Still the champ!
***Aciugheta (The Anchovy)
*** Vitus Venezia
*** Al Prosecco
Kay had a cappuccino and I started with a San Michele Eppian Pinot Bianco. Next up came a couple of wines from Treviso, a traminer and a cabernet franc. Both were aromatic on the nose and full of character. Last was a pinto nero from San Michele Eppian. We enjoyed really well made pannini from exceptional ingredients. Kay had one called Osso with coppa and I had one with a spicy and sharp sopressata. We then had Davide make up a cheese plate with two pecorini and a blue with fig jam. The cheeses were wonderful and full of character, not factory made at all. It was as we were paying that we discovered that this was recommended by Paola. We tried to tell Davide the story in Italian. At first he did not understand but when I mentioned Marco did restoration all became instantly clear. It really made for a nice connection. We chatted for a bit. I am always amazed how, once one idea is exchanged the conversation starts to flow even though, between us, we still had the same rough common language skills as when we could not communicate. In all it was a lovely stop and we bought a bottle of Gewurztraminer from Cantina Terlan to take with us.
** Al Volto was an old fashioned bar with lots of wood and a couple of gruff old guys behind the bar. Because of its location it was a tourist filled place, but still not touristy. We had a couple of glasses of wine. Kay had a nice Valpolicella from Masi and I had a San Magdalener. This was the second Santa Magdalener which is a lightweight red, almost equally rose and red wine. It was quite nice. We nibbled on spleen in vinegar, mortadella and a toothpick full of olive Ascolane. The food was rough and ready and very good. The wine nice and the atmosphere perfect. We could have stayed a lot longer but we had fish waiting at home
**Bar Pasticceria Ballarin
*Paradiso Perduto (* for food, *** for the scene)
* Alla Patatine
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'Pombo aide under fire for finances'
"Rep. Richard Pombo's top aide might have violated congressional ethics rules by not correctly reporting all of his outside political work and making too much money from California campaigns and consultants, the aide said Friday.
Steven Ding regularly worked for candidates and organizations with close ties to Pombo, a Tracy Republican who is chairman of the House Resources Committee.
Ding's admission, in response to a Times investigation of his activities, raises questions about his outside work and a special arrangement under which Pombo has allowed him to spend more than $87,000 in taxpayer money on travel, meals and lodging during the past three years.
Despite being chief of staff to the Washington-based Resources Committee, and being paid more than $150,000 a year from the committee's budget, Ding works primarily from California and commutes to Capitol Hill at taxpayers' expense when the committee is in session." (more-at-source)

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The property features 259 modern studios and suites, five meeting rooms, with the largest space catering for up to 150 for receptions, two food and beverage outlets and and a fitness club with sauna and steam rooms.
It is located a few steps away from Abu Dhabi National Exhibition Centre and a few minutes drive from the centre of Abu Dhabi and Yas Island attractions. The hotel is part of Rotana's Capital Centre Complex, which will be complemented next year with the opening of Capital Centre Rotana.
Middle East Luxury: Zaya Nurai Island, Abu Dhabi
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Libby A. Nelson
Libby A. Nelson has covered federal policy, Congress and religious colleges for Inside Higher Ed since April 2011. She previously worked as a reporter for The Times-Tribune in Scranton, Pa., and as an intern at the Chronicle of Higher Education, where she reported on the federal government in 2009 and 2010. While studying at Northwestern University, she worked as a reporting intern for the New York Times, the (Minneapolis) Star Tribune and the St. Petersburg Times. She graduated from Northwestern in 2009 with a degree in journalism. She is fluent in French.
Libby can be reached at 202.448.6117 or email@example.com. She's also on Twitter at twitter.com/libbyanelson.
Most Recent Articles
September 4, 2012
The Democrats' positions on higher education center on what the administration has done.
August 31, 2012
An American journalism professor receives glowing evaluations at Zayed University, in the United Arab Emirates, and then is suddenly asked to leave his position -- and the country.
August 30, 2012
A University of Maryland at College Park study of undergraduates' political news consumption habits suggests that students are spending little time on election news. The study -- whose lead investigator, Elia Powers, is a former Inside Higher Ed reporter -- asked students to keep track of how much time they spent following the news before, during and after Super Tuesday, when 10 states voted in the Republican presidential primary.
August 28, 2012
A database of all students ever admitted to the National Technical Institute for the Deaf allows the college to more reliably show the economic payoff of its programs.
August 28, 2012
A U.S. district court on Friday dismissed a lawsuit over the mandate that health insurance plans cover contraception from Wheaton College, the evangelical college in Illinois, saying the suit was premature.
August 23, 2012
A recently released poll of education leaders, including lawmakers and current and former Education Department staff, found that most think Mitt Romney's selection of Representative Paul Ryan as a running mate isn't terribly significant for education -- except for the future of the Pell Grant. "Education is not Paul Ryan's thing and he's not likely to focus on it," said one respondent, according to Whiteboard Advisors, which released the poll Wednesday.
August 23, 2012
A Christian college in Minnesota has joined a coalition opposing an amendment to that state's constitution to ban gay marriage. Augsburg College, associated with the Evangelical Lutheran Church in America, announced Tuesday that it had joined Minnesotans United for All Families, a coalition of organizations working to defeat the proposed amendment.
August 22, 2012
Although the student loan interest rate crisis of the summer has been resolved, college affordability has continued to play a role in President Obama's campaign.
August 22, 2012
Community colleges should participate in the federal student loan programs and, when appropriate, encourage students to borrow -- as long as they counsel students against borrowing too much, according to "Making Loans Work," a report released Tuesday by the Institute for College Access and Success and the California Community Colleges Student Financial Aid Administrators Association. About 3 percent of community college students borrow federal loans in California; borrow federal loans?
August 20, 2012
The Obama administration's policy to allow work permits for some students whose parents came to the U.S. illegally may have little direct impact on higher education, but colleges are helping students pursue the new status.


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It's well known that children who misbehave don't get any presents on Christmas Day and must spend the following 12 months being extra good.
But here is a fate worse than that. Mischievous scamps on the naughty list will be punished by spending 110 minutes in the company of Nativity 3: Dude, Where's My Donkey?!.
There are elements of this shambolic third instalment of festive fables that little ones might enjoy: flatulence, dollops of donkey dung and a gurning man-child dressed in an oversized animal costume.
However, no amount of wrapping can disguise an early Christmas turkey, overstuffed with sickly sentiment, mawkish musical sequences and gargantuan leaps of logic.
It's a crying, snivelling shame.


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Tennis: Lleyton Hewitt advances to quarter-finals of Halll of Fame Tennis Championships in Newport
Lleyton Hewitt has strolled into the quarter-finals of the Hall of Fame Tennis Championships in Newport after brushing aside former finalist Prakash Amritraj in straight sets.
The number four seed capitalised on five of his six break points to beat the Indian 6-2, 6-1.
The 32-year-old, who was a finalist in Newport last year, will next face Czech qualifier Jan Hernych, who proved too good for American Jack Sock with a 6-3, 4-6, 6-4.
John Isner, who retired in the second round at Wimbledon last month with a knee injury, extended his 12-match winning streak at Newport with a 6-0, 7-6 (9-7) victory over Frenchman Adrian Mannarin.
Isner will meet Ivo Karlovic in the quarter-finals, after he saw off Canada's Vasek Popisil in three topsy-turvy sets 6-1, 1-6, 6-3.
Michael Russell beat Alex Kuznetsov 6-3 6-4, while American Rajeev Ram went down in three to Michal Przysiezny.
In other ATP World Tour action, fourth seed Tommy Robredo was a second-round casualty at the Swedish Open in Bastad, losing 6-3, 6-4 to fellow Spaniard Albert Ramos.
Argentina's third seed Juan Monaco progressed with a 6-4, 6-2 triumph over Swiss Henri Laaksonen, while Bulgarian fifth seed Grigor Dimitrov downed Italian journeyman Filippo Volandri 2-6, 6-1, 6-4.
Allegiances were split at the Stuttgart Open when Philipp Kohlschreiber defeated fellow German Nils Langer 7-5, 6-2 in the second round, although their countryman Florian Mayer departed the tournament.
Mayer, the sixth seed, fell to erratic Frenchman Gael Monfils 6-3, 6-0.
Meanwhile, fourth-seeded German Annika Beck was a second-round winner at the WTA tournament in Budapest, beating Czech Lucie Hradecka 6-3, 6-3.
Beck was joined by Romania's third seed Simona Halep, who defeated Hungarian Agnes Bukta 6-1, 6-1.
Beck's compatriot Dinah Pfizenmaier posted a win at the Palermo Open, dispatching Spain's Anabel Medina Garrigues in straight sets, 6-1, 6-1.
Topics: tennis, sport, united-states


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Government publishes draft of abortion legislation
THE Government has published the draft of the abortion legislation following a lengthy discussion by Cabinet ministers earlier today.
The title of the bill has changed from the Protection of Maternal Life Bill 2013 to the Protection of Life during Pregnancy Bill 2013.
The draft legislation proposes the procedure for approving an abortion be carried out, which requires the consent of:
* one consultant in the case of emergency;
* two consultants in the case of a physical risk;
* three consultants in cases of a suicide threat.
In the case of a suicide threat:
* the three consultants must be unanimous in their opinion;
* the team of three is comprised of one gynaecologist and two psychiatrists;
* one of the psychiatrists does not have to be a perinatal psychiatrist;
* one of the team of three has to consult with the patient's GP;
* where the application for an abortion is refused, an appeals process is in place;
* the appeal team is comprised of one gynaecologist and two psychiatrists;
* again, the three must come to a unanimous opinion;
* the appeal team will only be called in when requested by the patient.
In a statement, the Government says it has agreed to refer the General Scheme of the Bill to the Joint Oireachtas Committee on Health and Children and to request that it should review the Scheme and report on its deliberations to the Minister for Health.
"The proposed legislation sets out a clear legal framework for women and for medical practitioners in Ireland.
"It will provide legal clarity for the medical profession of the circumstances where a medical termination is permissible where there is a real and substantial risk to the life, as distinct from the health, of a woman as a result of a pregnancy," it says.
Tomorrow morning, the members of the sub-committee tasked with drawing up the legislation will hold a briefing on its contents.
Dr Reilly, Children's Minister Frances Fitzgerald and Labour junior ministers Alex White and Kathleen Lynch will field questions on the legislation.
This morning, ministers met from 10am until just after 2pm, without reaching agreement on the suicide test in the abortion legislation.
The full heads of bill can be viewed here: indo.ie/kAnBZ
Online Editors
Related Content
- Abortion legislation: three doctors in suicide test, three more on appeal
- Creighton: I will follow 'my own moral judgement' on abortion
- Bruton says heads of bill agreed and will be published tonight
- Kenny says he still intends to pass abortion legislation by Summer
- No agreement so far on abortion legislation
- Kenny denies Cabinet divisions on abortion


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Comments or corrections?
I noticed how many of the model castles on this thread: TMP link were bare stone and it got me to thinking. I know by the 14th century castles were nearly always whitewashed and, at least in peacetime had wooden covered galleries on the battlements.
The Welsh castles of Edward I for example were all whitewashed except apparently for Caernarfon. The White Tower of London was first whitewashed in 1240.
I suppose it's something which is usually forgotten like all those classical Greek statues painted and rubbed with wax. If a classical Greek were alive today he's go straight to Madame Tussaud's and exclaim, "Now this is sculpture!"
Stirling castle's great hall
Yep, they liked showing off their wealth and wanted everyone to go "WOW" when they saw the place. People still think the Stirling Castle's Great Hall looks wrong with the lime wash. The statues on top would also have been decorated with gold leaf and quite possibly painted.
As to the wooden galleries – in English & Welsh castles they were only common (as far as we know) where a significant person or a strong garrison were in regular residence. On the continent that was the 'normal' condition of many castles so it seems to have been more prevalent.
Whitewash is, as you say, more common than people expect but mostly it was only maintained for the principal buildings. The curtain walls may have had the odd coat when the King was visiting – at least the bits facing the town – but I doubt England's stingy monarchs would have paid for regular decorating, they could barely afford the upkeep of the roof at some castles, as records often indicate a sorry state of repair.
The same thing applies to ancient Roman and Greek buildings
their buildings were painted in garish colors originally.
There was a chat about this on the Medieval board not so long ago but I can't find it now – obviously "whitewash" wasn't in the thread title
The Welsh castles of Edward I for example were all whitewashed
The very good model/diorama at Harlech Castle shows it whitewashed which slightly surprised me when I saw it; I don't think I've ever seen a wargaming castle in anything other than grey stone.
Sorry - only verified members can post on the forums.


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Cosmic 2XL Collection by Xavier Claramunt and Miquel de Mas
Posted in Bathroom | Comments Off on Cosmic 2XL Collection by Xavier Claramunt and Miquel de Mas
Italy-based company Cosmic has launched 2XL bathroom accessories a few days ago, designed by Xavier Claramunt and Miquel de Mas. This collection includes a drawer unit, cupboard, Washbasin, and Mirror. Cosmic 2XL Collection is in search of new functions of the bathroom through essential parts of technology.
2XL collection by Cosmic, consisting of various elements and our attention has come to its mirror. It is a multifunctional piece design also allows multiple tasks normally associated with other home appliances. This mirror combines lighting operating with an IP21 CE fluorescent 24W T5 type and electronic reactance lamp.
Cosmic design, where always offer us an additional value added in each new piece.


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2009 corn, soybean, wheat prospects good
Based on Aug. 1 conditions, Nebraska's corn crop is forecast at 1.52 billion bushels, 9% above last year and the highest of record, according to USDA's National Agricultural Statistics Service, Nebraska Field Office.
Area to be harvested for grain, at 9.15 million acres, is up 7% from a year ago. Yield is forecast at 166 bushels per acre, 3 bushels above last year and tying the record high set in 2004.
"Although rainfall has been below normal throughout much of the dryland growing areas in the state, temperatures have been significantly lower as well, limiting crop moisture demands," said Joseph Parsons, director of the Nebraska Field Office. "This coupled with irrigated corn prospects which are in line with past years have contributed to the excellent yield forecast."
Soybean production in Nebraska is forecast at 228 million bushels, 1% above last year and third highest of record. Area for harvest, at 4.65 million acres, is down 4% from 2008. Yield is forecast at 49 bushels per acre, up 2.5 bushels from last year and fourth highest of record.
Nebraska's 2009 winter wheat crop is forecast at 78.2 million bushels, unchanged from last month's forecast but 6% above last year's crop. Area for grain, at 1.63 million acres, is unchanged from last month but 2% below last year. Yield is forecast at 48 bushels per acre, unchanged from last month, 4 bushels above last year, and equal to the record high set in 1999.
Sorghum yield is forecast at 90 bushels per acre, down 1 bushel from last year. Production is forecast at 14.9 million bushels, down 22% from a year ago. Oat yield is forecast at 61 bushels per acre, 9 bushels below last year. Production of 1.53 million bushels is 38% below last year.
Dry edible bean production is down 6% from last year. Sugarbeet production is up 49% from 2008, a result of more acres for harvest and a higher yield than a year ago. Alfalfa hay production is forecast to be 1% above last year and all other hay production is down 1%.
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NY Post: Rex Ryan Is a Fat, Fat ManJanuary 19, 2010
New York/New Jersey's other pro football team has won consecutive playoff games for the first time since 1982. Naturally, the New York Post has chosen this time to remind you just how fat their head coach is:
-"The coach celebrated Sunday's triumph over the San Diego Chargers by scarfing down a cheese steak and a beer on the charter flight back home. He was then offered a choice of barbecue chicken, flank steak, or a Cobb salad."
-"I have never heard him order a Cobb salad," a source told The Post, "and I don't think you would be slandering him to say he is a beer guy."
-After most games, Ryan, 47, and his wife, Michelle, eat heartily at a diner in New Jersey.
-The coach's favorite cuisine is Mexican—his assistants call it "Rexican"—and Ryan dined Friday night in San Diego at Café Coyote, whose menu features the adjective "large" before many of its south-of-the-border offerings."
The article was mentioned on this morning's broadcast of The Howard Stern Show on Sirius XM satellite radio.
The Jets visit Indianapolis on Sunday afternoon as they attempt to advance to their first Super Bowl in 42 years. Kickoff is scheduled for 3 PM on CBS.


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Obtain Pricing
At this time our website is down. if you want to pre-register to shop in the store please do the following
How to register with Amish Trader:
- Fill out the PA Tax Exemption Certificate. (Adobe Acrobat Reader Required) After filling out all the required fields (marked with an asterisk), print out the form and sign it. (even if your store is not located in Pennsylvania)
- Obtain a copy of your tax resale license or business license from your state/province. This form has your state tax ID on it.
- Send both the PA Tax Exemption Certificate and a copy of your tax resale license (with your tax ID number) or state business license by faxing them to (717)-442-4151 ATTN: New Customer Registration OR scan both forms and email them to .
After registering you will receive a username and password to view prices. You must provide a valid email address to receive a password.
If you do not receive a username and password within one week after you have registered, email us using the contact form. The message must contain your request, your name, store name and zip code.
Note: You MUST be registered with Amish Trader before requesting a username and password!


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Located in the heart of the Endless Mountains, the Towanda Country Club is considered one of the finest in the area. The club opened as a nine hole course in 1925 and was expanded to eighteen holes in 1969 thanks to the generosity of Ed and Mary Strickland. The public is always welcomed at this semi-private club located in Towanda, Pennsylvania.
From the regular tees the course is approximately 6000 yards in length but don't let the length fool you. A level lie is seldom found on the gentle rolling terrain and the fun really begins when you reach the greens. The fast and tricky greens offer even the most adept putter a true challenge.
The well stocked pro-shop can handle any of your golfing needs. The bar and lounge provide a casual dining area to enjoy a beverage or delicious food.
The Towanda Country Club is an ideal place to hold your next outing or tournament. The staff and management are friendly, courteous, and professional. Whether you need a meeting room or banquet facility, a party or an elegant wedding reception, the Towanda Country Club is a perfect choice.
645 Golden Mile Rd Towanda PA 18848 (570) 265-6222
Weddings & Events
Contact Us
Calendar of Events
Social Membership Application
2018 Membership Application
New $200 Membership Option
2018 Tournament Schedule


text: On Wed, Mar 18, 2009 at 3:40 PM, Linus Torvalds<firstname.lastname@example.com> wrote:>>> On Wed, 18 Mar 2009, Andrew Morton wrote:>>> On Wed, 18 Mar 2009 12:44:08 -0700 Ying Han <firstname.lastname@example.com> wrote:>> >>> > The "bad pages" count differs each time from one digit to 4,5 digit>> > for 128M ftruncated file. and what i also found that the bad page>> > number are contiguous for each segment which total bad pages container>> > several segments. ext "1-4, 9-20, 48-50" ( batch flushing ? )>> Yeah, probably the batched write-out.>> Can you say what filesystem, and what mount-flags you use? Iirc, last time> we had MAP_SHARED lost writes it was at least partly triggered by the> filesystem doing its own flushing independently of the VM (ie ext3 with> "data=journal", I think), so that kind of thing does tend to matter.>> See for example commit ecdfc9787fe527491baefc22dce8b2dbd5b2908d.>>> > (The failure is reproduced based on 2.6.29-rc8, also happened on>> > 2.6.18 kernel. . Here is the simple test case to reproduce it with>> > memory pressure. )>>>> Thanks. This will be a regression - the testing I did back in the days>> when I actually wrote stuff would have picked this up.>>>> Perhaps it is a 2.6.17 thing. Which, IIRC, is when we made the changes to>> redirty pages on each write fault. Or maybe it was something else.>> Hmm. I _think_ that changes went in _after_ 2.6.18, if you're talking> about Peter's exact dirty page tracking. If I recall correctly, that> became then 2.6.19, and then had the horrible mm dirty bit loss that> triggered in librtorrent downloads, which got fixed sometime after 2.6.20> (and back-ported).>> So if 2.6.18 shows the same problem, then it's a _really_ old bug, and not> related to the exact dirty tracking.>> The exact dirty accounting patch I'm talking about is d08b3851da41 ("mm:> tracking shared dirty pages"), but maybe you had something else in mind?>>> Given the amount of time for which this bug has existed, I guess it isn't a>> 2.6.29 blocker, but once we've found out the cause we should have a little>> post-mortem to work out how a bug of this nature has gone undetected for so>> long.>> I'm somewhat surprised, because this test-program looks like a very simple> version of the exact one that I used to track down the 2.6.20 mmap> corruption problems. And that one got pretty heavily tested back then,> when people were looking at it (December 2006) and then when trying out my> fix for it.>> Ying Han - since you're all set up for testing this and have reproduced it> on multiple kernels, can you try it on a few more kernel versions? It> would be interesting to both go further back in time (say 2.6.15-ish),> _and_ check something like 2.6.21 which had the exact dirty accounting> fix. Maybe it's not really an old bug - maybe we re-introduced a bug that> was fixed for a while.I tried 2.6.24 for couple of hours and the problem not happening yet. Whilethe same test on 2.6.25, the problem happen right away.>> Linus>--To unsubscribe from this list: send the line "unsubscribe linux-kernel" inthe body of a message to firstname.lastname@example.com majordomo info at http://vger.kernel.org/majordomo-info.htmlPlease read the FAQ at http://www.tux.org/lkml/


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State permit estimate is off target
DEC authorizes additional tags for does, fawns after original estimate was too low
Published 9:59 pm, Friday, November 1, 2013
The state aimed low in gauging how many hunters are going after antlerless deer this year.
So after concluding that there are still plenty of does and fawns in parts of the state, the Department of Environmental Conservation on Friday offered additional tags or permits to hunt them where they are abundant.
With fewer hunters than anticipated getting permits for antlerless deer through a computerized lottery system, the DEC reopened the window for the Adirondacks, the Finger Lakes and the Hudson Valley.
Bernd Blossey, a Cornell University ecologist and deer hunter who follows the issue, said the undercount may have stemmed from an error in programming the computer DEC officials use to manage their deer permit lottery.
DEC said it received fewer permit applications than projected in many Wildlife Management Units, or geographic areas.
Initially, 35,000 more antlerless permits were issued to hunters who had applied but had not gotten them in the lottery.
Hunters in New York automatically get a buck permit with a hunting license, but to shoot a female or young male, they have to enter a lottery.
State officials and biologists each year try to figure out how many deer can be taken to keep the population in check, and to minimize damage to the environment caused by their feeding.
A growing deer population, helped by recent relatively mild winters and a decline in predators, is a real issue in some parts of the state, Blossey said.
The area near Ithaca, for instance, has 30 to 60 deer per square mile; the ideal number is 10.
Reducing the number of females through hunting permits is a key method of controlling the deer population, said Matt Ross, a biologist with Quality Deer Management Association, a group involved in preserving deer habitat and healthy herds.
Tom King of the state Rifle and Pistol Association said it can be hard to predict how many hunters will seek permits for antlerless deer in a given season.
"It's a function of how many people apply for the doe license and that changes from year to year," he said.
Long-term, the number of deer hunters in New York and nationally has been falling since the mid-1970s.
But that may be reversing, with an uptick of 9 percent between 2006 and 2011. Part of that comes from women who have taken up hunting, Ross said.
Blossey said he believes the locavore movement — eating local food — has also helped to fuel the upswing.
Statewide, DEC officials say they would like to issue approximately 690,000 antlerless tags — up about 18 percent from 2012.
Over 242,000 deer of all kinds were taken during the 2012 season.
firstname.lastname@example.com • 518-454-5758 • @RickKarlinTU


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- Learning is a rather complicated process on a neurological level. It entails a patchwork of neurons interacting with each other and whenever there is a new experience new grooves are created in the cerebral cortex. As intimidating and sophisticated as this process is on a biological level, on the human level it is actually a lot more straightforward.
When we encounter a new idea or a new experience, our brain's first instinct is to try to associate it with something that we already know. This is why it is important to have a broad array of experiences and ideas that one has come into contact with because it makes the learning process smoother and with fewer hurdles.
Math is a subject that we can use to take full advantage of this feature of learning. Most things in math or I should say all things in math are based on things learned in the past. Whenever we learn something a strong portion of it is based on things we have learned before but those things are assembled in a new order or maybe with just one new item to top it off and this assemblage results in the new topic. It is important for the student when learning a new concept to be able to identify underlying concepts that they are already familiar with. This is the essence of new methods like the munch method being used by the Brooklyn Tutoring company . Of course, the student has to be guided through the process of understanding the new concept.
Current modes of teaching are more cumbersome then the newly introduced and advanced methods. In the current mode, every new topic is presented as a brand new topic. For example, if a student has to learn 5 topics, they are presented as 5 entirely different topics. The teacher can, if they are interested in using new methodologies, capitalize on the similarities between the 5 topics and use the similarities to engage the student so that the student learns to lean on the understanding of old topics in order to learn new topics.
Not only does this methodology speed up the learning process, it also helps retention. Aside from those previously mentioned benefits, the learning is deeper entrenched because the student is using existing knowledge to create new knowledge. Then the student is understanding that flow from one idea to the next is a matter of borrowing from existing ideas, which can be helpful in the future when learning any new topic. So not only has the student gained knowledge, but the student has gained a new way to learn on his or her own. This creates a lasting effect when dealing in any learning situation.
There are subjects that will have a more difficult time implementing this methodology. When studying items like poetry or writing it is very difficult in the artistic field to use structured methodologies to support an artistic student. A lot of the proficiency that one gains as an artist has more to do with repetition and practice as well as the all-important inspiration, more so than rigid methods. But we believe that advanced methods can be tweaked to create advantage in artistic areas as well.
We also believe that more studies should be done to answer the question regarding why certain pieces of information tend to stick to memory better than others. Possibly CAT scans could be performed while volunteers were being exposed to different pieces of information to see which ones create more brain activity than others, then a study could be launched to figure out what the pattern is between these pieces of information that create more brain activity. If the active element of these pieces of information, that make them more exciting to the brain, could be understood, then information dispersal or presentation could be manipulated to take advantage of these features so that recipients are better able to absorb the information and to greater effect.
As with everything else, bad memory will become a thing of the past. In the future, we expect that each person will have access to auxiliary memory where ideas or concepts will be recorded as they are now on computer hard drives. In these instances, the persistence of memory will only be a function of the resilience and endurance of the storage materials. It is possible that the storage materials will be biologically based but computer interactive. Although this is science fiction at the moment, it is not too far off in the future.
We hope to continue studying the components of learning and attempting to present ways to make the process more efficient on the practical level. It is our belief that greater understanding of the subject will lead to better learning outcomes for students now and going forward. We have seen a great deal of refinement of the Brooklyn Tutoring company's method and we will continue to update the reader on their progress with advanced methodologies.
What is learning?
byjameslairson3 Likes2,173 Views


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by David P. Greisman
Marcos Maidana scored two knockdowns and won a clear decision over Adrien Broner on all three judges' scorecards.
Judge Levi Martinez had Maidana winning 117-109, giving him 10 of the 12 rounds. The only rounds he gave to Broner were Round 5 and Round 12.
Interestingly, Martinez was the only judge to score the eighth round an even 9-9. That was the round in which Maidana knocked Broner down, but later had a point taken away due to an intentional head butt. The other two judges scored that round 9-8 for Maidana.
Nelson Vazquez had it 116-109, giving Maidana nine rounds. He gave Broner rounds 4, 7 and 11.
And Stanley Christoudolou had it 115-110, giving Maidana eight rounds. He gave Broner rounds 4, 6, 11 and 12.
Broner never got a round unanimously. Two judges gave him Round 4. One judge gave him Round 5. One judge gave him round 6. One judge gave him round 7. Two judges gave him round 11. And two judges gave him round 12.
That means Broner won at least one scorecard in six of the 12 rounds. Then again, Maidana won at least one scorecard in all 12 rounds.
If a score was taken from "majority rules," Maidana would've won nine rounds and Broner would've won three rounds, and the final card would've been the 116-109 that Vazquez turned in.
Pick up a copy of David's new book, "Fighting Words: The Heart and Heartbreak of Boxing," at http://bit.ly/fightingwordsamazon or internationally at http://bit.ly/fightingwordsworldwide. Send questions/comments via email at [email protected]


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PGA deny Dustin Johnson has been hit with drugs ban
Rumours rife as McIlroy trails Garcia in Bridgestone invitational
The PGA Tour last night denied that Dustin Johnson has been hit with a six-month drugs ban, despite reports in America that the golfer had tested positive for cocaine and was to serve a suspension.
A statement from the PGA Tour read: "With regard to media reports that Dustin Johnson has been suspended by the PGA Tour, this is to clarify that Mr Johnson has taken a voluntary leave of absence and is not under a suspension from the PGA Tour."
However, earlier yesterday respected website Golf.com reported that Johnson has failed a drug tests on three separate times: in 2009 for marijuana, in 2012 for cocaine and earlier this year again for cocaine.
Johnson said on Thursday that he was taking a leave of absence from professional golf, effective immediately.
"I will use this time to seek professional help for personal challenges I have faced," he said in a statement issued by his management company.
"By committing the time and resources necessary to improve my mental health, physical well-being and emotional foundation, I am confident that I will be better equipped to fulfil my potential and become a consistent champion."
The PGA Tour was coming under increasing pressure to provide clarity as to the nature of Johnson's "personal problems", and if he is accused of any violations to make the fact public.
Johnson's coach Butch Harmon told Sky Sports 4 yesterday: "One of the problems that the tour has. . . is that if they do impose sanctions, they don't tell anybody about it.
"I think that's not good either so the speculation and the rumours will continue to go on. DJ has made his statement and that's pretty much all we're going to hear from him.
"As a friend of Dustin's, whatever his problems are I hope he seeks the proper help and that he can get his head on straight and get back to playing great golf again.
"Until someone in authority tells us what the deal is there is going to be a lot of speculation."
European Ryder Cup captain Paul McGinley added: "PGA Tour policy is to keep things in house and give away very few details, but it's a very risky policy because now you've gone from controlling the situation to reacting to events as they happen, which is not where you want to be."
Johnson, who won all three of his matches at Medinah in 2012, will not contest next week's US PGA Championship at Valhalla, after which the nine automatic qualifiers for Tom Watson's team will be finalised. The 30-year-old had been fifth in the standings but has now been removed from an updated table.
Meanwhile, 34-year-old Sergio Garcia rediscovered the zest of his youth with a rip-roaring, career-low 61 yesterday at the Bridgestone Invitational.
A scintillating run of seven successive birdies and eight in all as he played the gruelling back nine at Firestone in an improbable 27 strokes suggested Garcia's long, angst-laden wait for a Major title may end in next week's US PGA at Valhalla, scene of his Ryder Cup humiliation in 2008 when he was trounced 5 & 4 by Anthony Kim.
Garcia's effort overshadowed the accomplished six-under 64 by Rory McIlroy which propelled the Open champion into a share of third on seven-under, four behind the Spaniard.
McIlroy admitted that playing behind Garcia inspired him down the stretch after a dry patch in mid-round.
"I played really well today but watching Sergio making birdie after birdie made me think I better start getting some of my own," explained McIlroy, who opened with three straight birdies but had just one in the next 10 holes before making three in his final five.
"It was nice to get those two at 17 and
18," added McIlroy, who needs to win tomorrow and Adam Scott, currently 12th on three-under, to finish outside the top five to return to world No 1.
With England's Justin Rose three off the pace in second after his 67, Paul McGinley's Ryder Cup plans for Gleneagles look in ripe good shape.
Yet Garcia was in a league of his own as he equalled the course record set by his friend and mentor Jose Maria Olazabal in 2000 and matched by Tiger Woods on Friday last year.
He made a phenomenal sequence of 11 one-putt greens to the finish and stretched his own PGA Tour best of successive birdies from five to seven as he holed a couple of monsters on the final two holes. Yet this was much more than an exemplary putting performance by the Spaniard, whose iron play was sublime.
Woods, playing his eighth competitive round since returning from the back surgery he underwent in March, shot one-over 71 to fall back to one-under. "I didn't hit the ball well, I didn't putt well, I didn't do anything well," Tiger said. "The only thing I did well was fight hard."
Graeme McDowell was tied 36th on one-over after an even-par 70.
Padraig Harrington will be in high class company for the first two rounds of next week's PGA Championship at Valhalla after being teamed-up in the same threeball with Tiger Woods and Phil Mickelson.
Though McIlroy also has lifted the Wanamaker Trophy, at Kiawah Island in 2012, the 25-year-old Open Champion plays with his fellow Major-winners this year, US Open hero Martin Kaymer and Masters kingpin Bubba Watson, in keeping with a long-held PGA Championship tradition.
WGC Bridgestone Invitational,|Live, Sky Sports 4, 5.0
Irish Independent


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Sheet Music: Performance Parts
Battery : for percussion solo and brass quintet / Elliott Gyger.
by Elliott Gyger (2000)
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- (articles of) metal, esp. brass or copper, wrought by hammering
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- the action of assailing with blows
- a device, consisting of one or more cells, in which chemical energy is converted into electricity
- a set of connected similar units of equipment; an extensive series, sequence or range
- the percussion section of an orchestra or band
Published by: Australian Music Centre — 1 set of 6 performance parts (60p. -- A4 (portrait))
Difficulty: Advanced — Professional.
Duration: 10 mins
First performance 19 May 00. Paine Hall, Harvard University, USA
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Public Management
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There are many energy drinks on the market today which use potentially harmful synthetic and artificial sources for their ingredients. One of the biggest differences between NuVerus energy and the other energy drinks is that NuVerus energy's ingredients come from USDA Organic Sources; nothing artificial, nothing synthetic.
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Why should we be concerned about this new variety of mental stimulant? A cup or two of coffee every day has not been shown to cause serious health effects; many reports show that it could be potentially beneficial. The big difference relates to where the caffeine comes from: natural coffee beans vs. laboratory produced synthetic caffeine. Like most natural substances, the caffeine in coffee beans cannot easily be separated as a distinct molecular structure. It comes with many other elements, including fibrous membranes, which actually reduce the speed of absorption of the active caffeine. Thus it is delivered to the body in nature's form, with benefits such as increased energy and mental alertness.
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Ex-Tottenham boss Harry Redknapp admits he's reluctant to go to Premier League games.
Redknapp says he fears if he is spotted the media will start linking him with the clubs involved.
He told Absolute Radio: "Yes I don't want to be.., what's he doing here, he's after the job or something, so I keep out the way. I have been going to Bournemouth and I definitely don't want a job there."
Asked if he would move away from his south of England base for the right job, Redknapp added: "Well it depends I suppose Ian. If it was a good club, that you thought had a chance of going up and going somewhere, it wouldn't be a problem. I enjoy football, wherever you go, I have got no divine rights.. so I'm only going to manage so and so. If it is a good job and saying I fancy having a go, I would do it Ian."
Redknapp was speaking to Absolute Radio's Ian Wright - listen to Ian every Saturday on 1215AM from 5pm. For more, visit absoluteradio.co.uk/football.


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The hard games come easy to this Manchester United side. They outplayed Chelsea at Stamford Bridge and when subjected to sporadic pressure, dealt with it confidently. The losers were, of course, denied an obvious penalty in stoppage time when the referee Alberto Mallenco and his assistants reacted as if they could not bear to embroil themselves in such a fuss so close to the end of their shift.
Shameful as the lapse was, a 1-1 draw would only have put Carlo Ancelotti's side in a slightly better position in the Champions League quarter-final since an away goal still carries high value. United, on the whole, had been as capable again as they have been on their travels through this tournament.
They have not conceded a goal in the five away matches to date, but that impressive sequence becomes intriguing when comparison is made with the domestic record. In 16 games on the road in the Premier League, Sir Alex Ferguson's side have kept a clean sheet on a mere four occasions.
While some note has to be taken of how the line-up varies from one competition to another, there is a core of players who have come to the stage where it is much easier for them to find energy in an electrifying contest. Ryan Giggs, at 37, is often uncanny for his vigour, but he reached an even higher level against Chelsea when he took the beautiful pass from Michael Carrick and, with one touch, exploited José Bosingwa's shaky positioning before setting up the goal for Wayne Rooney.
Ferguson is far from having an old squad. If the situation is enhanced when, say, the 32-year-old Rio Ferdinand is available, the acceptance that Edwin van der Sar, 40, will retire shortly, must still leave them wondering if the next goalkeeper can maintain such standards. United, obviously, are alive to the task ahead. Not so long ago it would have been unthinkable to marginalise Paul Scholes, 36, on a critical occasion, yet he spent his whole evening at Stamford Bridge as an unused substitute.
Giggs and Scholes must stand down relatively soon and the time will come when fans pine for the era those two shaped, and think less well of their successors. The manager's post also has to change hands in the comparatively near future. Ferguson is 69 and the club cannot be so complacent as to assume that he will burst into his seventies with the same dynamism and hunger. When he does depart, the challenge to his successor will be intense, even if it happened to be José Mourinho who filled the vacancy.
While those at other prominent clubs look at Ferguson and appreciate the boon of stability, it is not simple to achieve when a manager flounders or starts to tail off as he gradually fails to hold the attention of a squad. At Chelsea, Carlo Ancelotti is merely in the middle of his second season but despite having landed the Double already an unwarranted shadow is falling over his prospects.
The standard plea that a manager should be given more time is sometimes glib, but the Italian ought to have earned patience. His signing of David Luiz in January was shrewd and the troubles at the club were inherited rather than caused by Ancelotti. If the £50m Fernando Torres is yet to score it happens also to be the case that there is no great flair from the midfielders who serve him. By the same token, any sort of partnership in attack is elusive when individualism is the trademark of Didier Drogba, a 33-year-old whose time is coming to an end.
He scored 37 goals for the club last season, but the present tally is 11. Frank Lampard's figures have fallen from 27 to nine because he has missed many matches. No one deserves to be blamed unless footballers are to be faulted for getting older or injured. Ancelotti took on a great task considering that his predecessor Luiz Felipe Scolari had been dismissed before Guus Hiddink restored order on a short-term basis.
The notion of a return to Stamford Bridge for Mourinho has a hypnotic force, but it seems far more likely he will be determined to prevail eventually with Real Madrid, assuming the club stand by him. Ancelotti has done enough to deserve Chelsea's trust. It is wrong to demand stability in every case since some managers will simply go on failing, but he merits at least a little of the faith that Ferguson enjoys in abundance.


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Leopold (Leo) Gursky is an elderly Jewish man living in New York and waiting to die.
Leo remembers growing up in the Polish town of Slonim. It's here that he meets and falls in love with Alma Mereminski, and woos her by writing imaginative stories. But their relationship is cut short when the rise of Nazi Germany prompts Alma's family to send her to America. Leo promises he will never love another, and is inspired to write The History of Love as a tribute to her.
As German forces advance towards Slonim during World War II, Leo gives the manuscript of The History of Love to his friend Zvi Litvinoff for safekeeping, and escapes into the woods. He remains in hiding for two years, and then spends six months in a Displaced Persons camp before finally making his way to New York City to reunite with Alma.
But when he finds her in Brooklyn, Alma is married to another man. She has a son, Isaac, whom Leo instantly recognises as his own. He asks Alma to leave her husband and come with him, but she refuses. Broken-hearted, Leo honours her wish to be left alone, but keeps a watchful eye over his son from afar. Having lost his manuscript and the love of his life, he settles into a quiet but successful career as a New York locksmith, bolstered by the steady presence of his childhood friend, Bruno Shultz.
In a parallel story, Alma Singer is a teenage Jewish girl, named after the central character in a Spanish-language novel, The History of Love – her parents' favourite book. Still grappling with her father's untimely death from pancreatic cancer, and the devastating affect this loss has had on her mother, Alma sets about finding a cure for her mother's loneliness.
She believes the answer lies in The History of Love, which Alma's mother has recently been asked to translate from into English for the mysterious Jacob Marcus. Through the course of her investigations, Alma discovers that Jacob Marcus is really the famous writer Isaac Moritz, son of the real-life Alma Mereminski.
Isaac has recently died, but his brother rings to tell Alma that he believes the original author of The History of Love was a man named Leopold Gursky. However, it is Alma's younger brother, Bird, who answers the phone; his misinterpretation of the message leads him to arrange a meeting between Leo and his sister.
Leo has no idea that his book ever made it into print. In fact his old friend Zvi, on emigrating to Chile, translated the manuscript into Spanish and passed it off as his own to secure the love of his wife. When the confused Leo and Alma meet on a New York park bench, the girl confronts the old man about his past by asking him if ever loved a girl named Alma Mereminski or wrote The History of Love. At this point, Leo has a heart attack and dies.
The final chapter is called "The Death of Leopold Gursky". It is Leo's self-penned obituary. It is exactly the same as the last chapter of the book within a book, The History of Love.


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Tampa Prep Rolls
TAMPA - It might be difficult for some teams to beat an opponent three times in the same season, but the Tampa Prep girls soccer team made it look relatively easy with a 6-1 thrashing of Shorecrest in Tuesday's Class 2A-Region 3 semifinals. The victory propels Tampa Prep (24-1-1) into Friday's regional final, where it will host Bradenton St. Stephen's, a 2-1 winner Tuesday afternoon against Fort Myers Evangelical Christian. With the trio of wins against their Pinellas County rival, the Terrapins have now outscored the Chargers (14-5-3) 18-4 this season. And this was a Shorecrest program that had advanced to the state final four the previous two seasons. For the first 55 minutes of Tuesday's match, the action was as competitive as both sides had expected. Indeed, it looked much like the two schools' previous meeting in December, won 3-2 by Tampa Prep.The Terps went ahead 1-0 in the 14th minute when freshman Connor Zwetsch headed in a cross from striker Paige Goodwin, but the Shorecrest counterattack produced an equalizer less than three minutes later when freshman forward Jenn Casey chested in a rebound off a shot by Erin McClenathan that hit the crossbar. Casey's goal seemed to elevate the Chargers' play, but with less than four minutes to play before halftime, Zwetsch gave the momentum back to the Terps when she tallied her fifth goal of the season from just outside the 6-yard box to make it 2-1. For much of the match, Shorecrest defender Chelsea Sherma did a good job marking Tampa Prep's scoring machine, Chelsea Klotz, who entered the game with 55 goals and 13 assists. Klotz finally broke free in the 55th minute when she collected a pass from Goodwin and blasted it in for a near-post score. "She Sherma always does a good job marking me because she knows exactly how I play," Klotz said. "It's always a little frustrating when I play against her." A minute after Klotz's goal, the Terps made it 4-1 when Goodwin and Klotz assisted on Megan Wall's score. Goodwin's footwork inside the box produced an unassisted goal to make it a 5-1 Tampa Prep advantage and the Terps got a penalty kick with less than a minute to play. The kick was converted by midfielder Taylor Richardson, her sixth goal of the year.
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Select or modify your travel plan
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This airport hotel has 150 rooms and is perfect for business and leisure travellers. Guests can explore all the attractions in the Orlando area and come back to a relaxing atmosphere at the hotel filled with sophisticated decor. For the business traveller, the hotel offers conference facilities that include 7 rooms perfect for seminars, training sessions, board meetings and interviews. High speed Internet access is available in all the meeting rooms. Wireless Internet access is available at certain locations within the hotel. Additional facilities offered at this air-conditioned hotel include a lobby with 24-hour check-out service, a hotel safe, lift access and a car park. This is a non-smoking property.
Pets are allowed (Charges may be applicable)


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|Reviews for Afterstory of Beyond the Veil
| Boltmydog chapter 2 . 2/24/2013
In the story the stones have not shown up yet
| somebody far awa chapter 1 . 2/20/2013
Sorry I can't help myself when I get grumpy because I don't have a book to read. Lol in other words I am EXCITED. Cause I can't wait for the 6th book to come out in the grey wolves series. So I'm sorry. You get the idea now right? Just playin with you. Well no wonder why I'm addicted to books. Lol that's all I have to say. So see you later
| somebody far awa chapter 1 . 2/20/2013
Pretty need a little more sarcasm and it should be longer and you should really start a book. Well good luck if your going to be an author. You did a splendid job on this story. Lol need some... let's see ... um... idk. Jen needs more sarcasm though. Just to let you know. I think you would be an AWESOME author. I think I would too because I make up stories in my head faster than I could learn! I'm an awesome drawer too. My stories sound so life like too. Lol see ya later
P.S you should really start writing a book cause your AWESOME!(in other words for me YOUR ON FIRE!) Lol now bye.
| Guest chapter 1 . 2/18/2013
Sorry I've been neglecting my story i will update soon...
| Jojo chapter 1 . 2/16/2013
That was sooooooooo good I can practically see it all happening
| Liv chapter 1 . 2/14/2013
Needs work!
| mell chapter 1 . 1/31/2013
I love this book:)
| Susannah chapter 1 . 1/26/2013
Great follow-up :)
| Boltmydog chapter 1 . 1/25/2013