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Did you read today's front page stories & breaking news?
Today's Top SOA Links
From the Wires
Uncover Hidden Discounts with the King of Jewelry Before Cyber Monday!
The famed retailer and diamond ring specialist will help you maximize your jewelry dollar on the Internet's biggest shopping day
By: PR Newswire
Nov. 9, 2012 08:18 PM
LOS ANGELES, Nov. 9, 2012 /PRNewswire/ -- King of Jewelry is pleased to announce that you don't have to wait for November 26 to start getting ready for Cyber Monday as you seek out the finest jewelry in Los Angeles this holiday season. In fact, the sooner you get started the better. Whether your interest is in diamond engagement rings, wedding rings, or any other piece of fine jewelry now is the time to get started. From Asscher cut loose diamonds to princess cut engagement rings, King of Jewelry is proud to offer its customers a very special personalized discount to give all its customers an early start on Cyber Monday.
To be specific, prospective customers of King of Jewelry are invited to schedule a special consultation with a King of Jewelry representative prior to Cyber Monday 2012 (November 26th) – the sooner the better. These consultations can either be held online or in person at the King of Jewelry store in downtown Los Angeles. During the consultation, customers will select the three items in which they are most interested. Then, their King of Jewelry representative will e-mail customers their very special personalized discounts. The coupons will then go live on Monday on the 26th, expiring at the witching hour of midnight, November 27th. Customers who hesitate too long may then find that their discounted offer is forever lost in cyberspace.
King of Jewelry's Cyber Monday special represents a unique opportunity for men and women shopping around for that special piece of high-end jewelry for the special person in their life. King of Jewelry is proud to offer an unparalleled selection of the very finest jewelry offered at the most competitive prices possible. From fine engagement to diamond bridal sets, three stone diamond rings, diamond rings for men, and loose diamonds, King of Jewelry provides customers with the finest products, value, and customer service on the West Coast. Other items available from both the website and brick-and-mortar King of Jewelry store include canary rings, earrings, eternity diamond rings, solitaire rings, diamond bracelets, handmade wedding rings and plain wedding bands. King of Jewelry offers flexible payment plans, and free insured UPS shipping on all items, as well as live online support.
There's absolutely no reason to wait to get started on King of Jewelry's exciting – and very time-sensitive -- Cyber Monday offer. The first step is simply to call King of Jewelry at 888-349-8299 to schedule an appointment with a representative. Remember, the entire offer expires at midnight of Cyber Monday, so don't wait around. Get started now. More information on King of Jewelry can be found at www.kingofjewelry.com or readers can e-mail Carly at firstname.lastname@example.com.
PR submitted by www.Cyberset.com
SOURCE King of Jewelry
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A gift for dad is usually the most difficult to find, until you come to Mezuzah Master that is. We've selected some nice Mezuzahs that would be a great girt for your father. Browse through our beautiful selection of mezuzahs for his favorite team, hobby or just that perfect mezuzah for the finishing touch on his latest home improvement project.

subset: commoncrawl


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- SpecsConvert Specs to MetricX-Axis Travel15.74 "Y-Axis Travel9.84 "Z-Axis Travel9.9 "Submerged (Yes/No)YesControlCNC (Agiematic CF)Dimensions82" x 76" x 84"Weight6270 lb.
- About Company
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Service & Repair Shops
- Service & Repair Shops6Precision Spindle & Accessories, Inc.
PO Box 269
Otterville, Ontario N0J 1R0
CanadaIndiana Automation, Inc.
8001 E. 196th Street - Suite A
Noblesville, Indiana 46062
United StatesGreat Lakes Wire Repair LLC
P.O. Box 75
Hastings, Michigan 49058
United StatesAlternative Machine Tool, LLC
300 Venture Drive
Dousman, Wisconsin 53118
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United StatesP.D. Browne Machine Tools
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United States


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European Court Says Leagues Don't Hold Copyright On Sporting Events
from the whoa dept
What struck me as much, much, much more interesting, however is this part of the ECJ's ruling:
The judges said the Premier League could not claim copyright over Premier League matches as they could not considered to be an author's own "intellectual creation" and, therefore, to be "works" for the purposes of EU copyright law.I've always wondered about this. As you may know, in the US, various sports leagues always claim copyright not just over the games, but even "any pictures, descriptions, or accounts of the game" at times. That's clearly an overreach of copyright law. But, in this case, the court seems to be saying that the league can't own anything about the games at all. Instead, it says that it can only hold copyright on additional artwork it creates above and beyond the events:
However, the ECJ did add that while live matches were not protected by copyright, any surrounding media, such as any opening video sequence, the Premier League anthem, pre-recorded films showing highlights of recent Premier League matches and various graphics, were "works" protected by copyright.The BBC piece linked above wonders if this would allow others to rebroadcast the games minus any such add-ons, though you have to imagine that the Premier League will (if it isn't already) include something on screen at all times.
But what I get out of this ruling is that, in theory, it would now be perfectly legal to go to a match, and broadcast it yourself via your own camera. Or, hell, send a few friends with smartphones and streaming video -- and have someone running a board picking which camera to show at any one time, and you could create an entirely crowdsourced broadcast. Of course, stadium officials might throw you out, but it sounds like from this ruling, such a production would not violate copyright law, since there's no copyright in the sporting event itself.


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How do you take your tea?
Sugar...one lump or two?
Do you drink it scalding hot or luke warm?
I'm a tea addict and have been known to on occasion down atleast. 5 cups a day. And I don't mean in some dainty tea cups, I drink my tea in big gulp cups ;).
I never take milk in my tea, the reason is as much to do with culture (Iranians drink their tea black) as it is to do with the fact that I hate milk and majority of derived dairy products.
I also never mix sugar into my tea, instead I prefer to have something sweet accompany it like a biscuit/date/slice of cake etc. Again it's a cultural thing.
I can never drink my teak scalding hot though, I just personally don't enjoy burning the roof of my mouth or tongue. Everyone else in my life seems to enjoy downing super heated liquid.
So I'm curious to know how others like to have their tea?
Oh and I did check to see if there was another forum like this and didn't find one. However if I was wrong just ignore this.
Tea Enthusiast
I take my tea....
.... very seriously.
(Milk, No sugar)
I am also a big fan of tea. I like trying many different kinds of tea; it's hard to pick a favorite kind!
Anyway, I'm much like yourself. No milk, no sugar (having a sweeter food to compliment it is something I sometimes enjoy too), but I like to drink my tea a bit hot; like you said, not to the point of burning your mouth, but I still prefer it to be hot enough to my liking. Luke-warm tea is okay with me too.
i only drink green tea as my parents think black tea is bad for you(colour of teeth changes and stuff-.-)
i can't drink it hot but a bit cooled down and i sometimes put sugar in my tea, but usually get a biscuit or something
Reality is wrong. Dreams are for real.
I buy mine, I don't make it. Yogi brand tea ftw <3
^^^^ Lmao
Sugar - one or two spoonfuls. Sometimes lemon or honey if we've got any.
All 3 is legit, though it might give you diabetes.
Bob Dole. Bob Dole. Bob...Dole...
I don't put anything in my tea or coffee... I've never done so in the past, so I've never really seen any reason to start. I enjoy both beverages just fine as they are anyway, and it's kind of a pain to have to worry about adding things to them.
I like lemon, ice, and sugar
Follow my Instagram: Missxtc
chamomile tea ftw
hot w/ some milk & sugar
the fullmetal pharmacist!
mine has to be made a certain way.
1. the tea is left to brew till it is quite strong ~ i like my tea strong
2. Remove the tea bag
3. 2 teaspoons of sugar is added with one very little 1/4 of another teaspoon of sugar added, then stir.
4. Add a small dash of milk, not too much you don't want the tea to be really milky ~
i'm a tea addict also ~ XD
i have one in the morning ~ 2 when i get back from school and 1 after dinner
< pull a duck face :3
1 teaspoon of sugar with milk, the teabag has to be left in there for about 5 minutes. I used to have about six spoonfuls of sugar but my teacher told me i could get diabetes.
I get tea almost everyday used to. I get like 3 Lao Spoons of sugar. :]
And I like Hot Tea.
If I want tea with milk I go to the Asian Stoore and get Thai Tea.
AKB48 and SKE48 iz cool!
Coffee black and tea green, a lot of both with nothing added.
I like the sweet tea they serve at Arby's. And, the good thing about it is I can get as much refills as I want.
ewwww!! i prefer coffee! coffee coffee coffee!!!!!!
Dilly Bisket!


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Legacy of Brutality
The Lands of Neradia surround Koshtra Belorn, the World Mountain, whose peak rises beyond the sky.
Magic is an unruly force of Chaos, harnessed on occasion with scripture and ritual.
For every Lord of Light there is his Dark Twin.
- Ra and Baalzebub, Horned Lords: Mithras and Danzig, Lords of Death: Raven Queen and Orcus, Lords of the Sea: Mannadwyn and Dagon, Dragonlords: Paladine and Ouroboruo, Lords of Man: Daladon and Crom, Lords of Libraries: Toth-Amon and Vecna, Lords of Fate: Demeter and Bel, Dwarflords: Moradin and Ziggurd, Elflords: Rhiannon and Lolth, etc.
The story of Neradian civilization is that of Empires' rise and fall.
- Elves of Aquilonia, Belornian Giants, Dwarves of Rockhome, The Winter's Dark, Orcs of Ragesia, and now, the Brotherhood of the Free Cities of Mercy? Perhaps…
- In the South Decadent cities crumble in sweltering heat, drowning in fleshpots, narcotics and intrigue. Chaos grows within.
- In the North Warlords carve fiefdoms out of the howling wilderness and build high castle walls to keep out the beastial hordes of Chaos.
- In the East The Elves recline in their Dreaming Cities amongst the trees.
- In the West There lurks a wasteland of blasted rock, where no sane person would settled.
- Stout hearts are needed!
Bard's Tales
- Saga of the Brotherhood of Platonic Solids
- Brutal Interludes
- New Heroes of Neradia
- Against the Beggar King
Exiled from Koshtra Belorn
Long ago the World Mountain belonged to Dwarves, for they had wrested it from the Giants above. They built cities of stone and conducted themselves with wisdom and foresight. They were friends with the mystic creatures of the vast primordial forests beyond the mountain, and the sun set upon harmony for eons untold. Then came the Worm. Now the days of the Dwarves' glory are behind them. Once they created wonders whose like the world had never seen. Now they huddle in a few fortresses and human cities and wait for the world to end.
The day of the dwarf has gone, never to return. They remember the elder days and the glory of what once was mocks them. Perhaps the Worm known as Ouroboros was there at the beginning. Perhaps not. With her coming began the time of fire and fear and eons of warfare unheralded, for the Gates of Hell were opened and gods fought demons for supremacy. Dwarves and Elves and all the blessed races were caught in between, and ground down. The dwarflords were scattered, and the Elves retreated to their dreaming cities.
Finally, it came to pass that the son of the Worm, the Horned God Danzig, conquered the world and ruled it with his black left hand. A shadow passed across the sun. This was the Time of the Winter Dark. It felt like the end of time. It was to last a thousand years. Then the Winter Dark gave way to the Age of Heroes. The wielders of the Torch of the Burning Sky brought war to the Horned God's armies in the name of Mithras, and in time they were defeated and it was left to the Race of Man to pick up the pieces of a broken world, which they called "Neradia". Yet still oppression lingered. For a time the Torch of the Burning Sky gave license to the Armies of Ragesia to rule, but now that to is crumbled and the Free Peoples breath easier.
Yet still the Worm Ouroboruo feeds upon her tail and her children crawl forth from their cradles in the bowels of the earth.


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Search on overnight after debris found off Washington
PORTLAND, Ore. (AP) -- Two Coast Guard cutters searched through the early morning hours Sunday for four people who disappeared from a fishing trawler.
Crews found a damaged, empty lifeboat after tracking a distress beacon to a debris field and an oil sheen several miles off the Washington coast, the Coast Guard said.
The distress signal came early Saturday from the 70-foot fishing vessel Lady Cecelia, which has a home port in Warrenton, Ore. and is registered to Dale Kent of Bay City, Ore. He could not be reached Saturday by The Associated Press, but the ship's owner told the Guard that four people had been aboard.
"The life raft was in no condition to be used," said Coast Guard Petty Officer Shawn Eggert. "There was a lot of debris, a sheen and the (beacon)."
The Coast Guard dispatched two helicopters, two life boats and a C-130 search aircraft. The Guard said it had searched 640 square miles by late Saturday afternoon.
Eggert said early Sunday that the air search was suspended for the night but the 225-foot Coast Guard cutter Fir and the Coast Guard cutter Cuttyhawk were continuing the search through the night.
The Lady Cecelia was first registered in Oregon in 1991. Eggert said he didn't have details on the debris, or whether the vessel was still intact. He said the Guard does not yet know a cause for the damage.
Overnight weather off the southern Washington coast was comprised of a slowly-moving front that created moderate waves but not stormy conditions on Friday night or Saturday morning. The early-morning weather was followed later in the day by gale-force winds.
A buoy located 20 nautical miles off the Washington coast recorded water temperatures of 43 degrees at 4 a.m. on Saturday.
Meanwhile, the Coast Guard says one of its helicopters brought four people to safety after their commercial vessel went aground near Newport, Ore. The vessel was reported aground on the south jetty at Yaquina Bay about 5 p.m. Saturday.


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Spring Cleaning the Exterior of Your HomeApril 10, 2018 12:52 pm
Spring is a time of renewal. The grass will become greener, daffodils and tulips will start popping up, and the gray of winter will be replaced with vibrant colors. As the weather begins to warm up, it gives us an excellent opportunity to spend some time outdoors, cleaning the winter away. With a little elbow grease, you can create some serious and stunning curb appeal.
Follow these simple spring-cleaning tips for the exterior of your home:
Windows – Winter weather can leave your exterior windows covered in residue, which can prevent spring sunshine from pouring natural light into your home. To clean, remove the screens to your windows and hose them off. Next, use a squeegee and cleaning solution to tackle the glass. If you have second-story-or-higher windows on your home, you may need to hire a professional to clean the exteriors. For more details on cleaning your windows, click here.
Siding – If your home has vinyl siding, you may have noticed a buildup of mold, mildew and pollen. Most hardware and home improvement stores rent pressure washers that can help remove this, or you can hire someone to pressure wash the exterior of your home. For more information on cleaning vinyl siding, click here.
Driveways and Sidewalks – Concrete driveways and sidewalks can collect mildew over time, making them appear dingy and unsightly. Make the most out of your rented pressure washer and clean these too. Begin with a degreaser, followed by a cleaning solution and a sealant. For full instructions, click here.
Gutters – The gutters on your home can become clogged with leaves, dirt and other debris. Cleaning your gutters will allow for the rainwater from spring showers to flow freely without causing damage to your gutters or your home. Remove all materials clogging your gutter and then flush the gutters with a hose. To learn more about cleaning your gutters, click here.
View more outdoor spring-cleaning tips here.
Inventory is low and now is a fantastic time to list your home! If purchasing a new home or refinancing your current home is one of your goals for the coming months, I would love to talk. Call me today to set up an appointment so that we can meet to go over your home financing needs.Home Improvement


text: Job Discussion Forums :: View topic - How much can I make a week? Get TEFL Certified & Start Your Adventure Today! Job Discussion Forums"The Internet's Meeting Place for ESL/EFL Students and Teachers from Around the World!" FAQ Search Memberlist Usergroups Register Profile Log in to check your private messages Log in How much can I make a week? Job Discussion Forums Forum Index -> Australia/New Zealand View previous topic :: View next topic Author Message J.M.A.Joined: 20 Jan 2009Posts: 69 Posted: Fri May 20, 2011 4:20 pm Post subject: How much can I make a week? Hello all. I've got a question I'm hoping you can help me with. Here's the situation: I'm considering moving with my wife to Australia in the near future. I'm Canadian, 32 and have 5 years of full time experience teaching EFL in Brazil, mainly teaching for exams (the Cambridge ESOL Suite and IELTS) along with general English (CEF A1-C2). My wife will be studying at university and I will be able to work legally. Regarding qualifications, I have a bachelor's in Latin and Greek and have completed a third of a Masters in Applied Linguistics. I am well versed in theory and am experienced in the classroom, although I don't have a CELTA, DELTA or Masters. So my question is this: assuming I am in a major urban center, like Sydney, Adelaide, Perth etc and that I am willing to work all hours, even at second rate schools or with privates, can I make 1000 Aussie dollars a week? What could I expect to make a week assuming I go all out and work as hard as I can? I'm just worried about basic survival in the first 6 months I am there. Thanks! Back to top Display posts from previous: All Posts1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year Oldest FirstNewest First Job Discussion Forums Forum Index -> Australia/New Zealand All times are GMT Page 1 of 1 Jump to: Select a forum Where to Begin----------------General DiscussionNewbie ForumCurrent Events ForumTechnology ForumOnline Teaching Forum Africa Forums----------------General Africa Forum Asia Forums----------------CambodiaChina (Job-related Posts Only)China (Off-Topic)Hong KongIndiaIndonesiaJapanMalaysiaPhilippinesSingaporeTaiwanThailandGeneral Asia ForumVietnam Caribbean Forums----------------General Caribbean Forum Europe Forums----------------Czech RepublicFranceGermanyGreeceItalyMacedonia and the BalkansPolandRomaniaRussia & C.I.S.SpainTurkeyUkraineUnited KingdomGeneral Europe Forum Latin America Forums----------------ArgentinaBrazilChileColombiaCosta RicaMexicoMexico (off-topic)PeruGeneral Latin America Forum The Middle East Forums----------------BahrainEgyptIsraelKuwaitOmanQatarSaudi ArabiaUnited Arab EmiratesGeneral Middle East Forum North America Forums----------------General North America Forum Oceania----------------Australia/New Zealand You cannot post new topics in this forumYou cannot reply to topics in this forumYou cannot edit your posts in this forumYou cannot delete your posts in this forumYou cannot vote in polls in this forum This page is maintained by the one and only Dave Sperling. Contact Dave's ESL Cafe Copyright © 2018 Dave Sperling. All Rights Reserved. Powered by phpBB © 2001, 2002 phpBB Group Teaching Jobs in China


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Rural land management and practical crop production strategies will be featured at the 50thBlackland Income Growth Conference scheduled Feb. 6-8 at the Extraco Events Center in Waco.
The Extraco Events Center is located at 4601 Bosque Blvd. in Waco.
"We are celebrating 50 years of educating agricultural producers in the Blacklands region, and this year's conference features several informative sessions on production agriculture," said Ron Woolley, Texas AgriLife Extension Service regional program director at Stephenville and conference coordinator. "We think we have a little bit for everyone, and producers will take home plenty of strategies they can incorporate into their operations." The annual conference is sponsored by AgriLife Extension and the Waco Chamber Commerce.
The Dinner Tonight cooking school is scheduled from 6 to 8 p.m. Feb. 6, featuring recipe demonstrations that promote Texas agriculture. Cost is $15 and preregistration is encouraged by calling 254-757-5180. Registration for the main Blackland Income Growth Conference on Feb. 7 is $20 per person and includes lunch. Several sessions will award continuing education units. Producers are encouraged to download the brochure at http://stephenville.tamu.edu/blackland-income-growth/conference-information/ to see specific continuing education credit allocations, sessions and speakers.
State Sen. Brian Birdwell, R-Granbury, will be the keynote lunch speaker. Birdwell represents District 22, serves as vice chairman of the higher education committee and is a member of the economic development, government organization and veteran affairs committees.
The following is a list of concurrent sessions scheduled Feb. 7-8:
Feb. 7 sessions:
- 9 a.m.: Grain session topics will include a historical perspective of grains in the Blacklands, 50 years of improvements; wheat varieties and management; nutrient management in grain production, new technologies in corn and grain sorghum, and new technologies in aflatoxin control.
- 9 a.m.: Horticulture session topics include Earthkind gardening and diagnosing and identifying plants.-
9 a.m.: Beef session topics include bull power, producing safe wholesome beef, financing beef production and pasture management after a drought.-
Noon: Blackland Income Growth Conference luncheon.
- 2 p.m.: Cotton session will feature topics on boll weevil eradication, from basket to bale, cotton root rot management, production and price-risk management strategies.
- 2 p.m.: Forage session will feature topics on soil sampling and nutrient management, grazing strategies during drought and hay production management decisions during drought.
- 2 p.m.: Horse session will feature stock horse demonstration, emergency preparedness, safe trailering, environmental issues for horse owners and determining when a horse is too old.
Feb. 8 sessions:
- 8 a.m.: Rural land management session will feature topics on tax valuation and appraiser panel discussion, landowner issues and pond and lake management.
- 8 a.m.: Blackland Income Growth recertification program, featuring forage pest management, weed and brush management, laws and regulations, predator control and water issues affecting grazing
- 9 a.m.: Wildlife session featuring Texas Brigades, update on 1-D-1 open space wildlife exemption, ecotourism and update on quail research.
- 9 a.m.: Private applicator training and testing.
- Noon: Mid-Tex luncheon.


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The citizens of Eminence, members of the Eminence City Council, the Eminence Mayor, and any and all interested parties are invited to a public forum to be held today, Wednesday Feb. 20, in the meeting room of the public library in Eminence. The meeting will start at 6:30 p.m.
If you currently subscribe or have subscribed in the past to the Henry County Local, then simply find your account number on your mailing label and enter it below.
Click the question mark below to see where your account ID appears on your mailing label.
|ZIP Code:


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Ed Snowden Covered His Tracks Well; How Many Other NSA Staffers Did The Same?
from the gone-baby-gone dept
Either way, that only counts the abuses and "mistakes" that the NSA's audits discover. As we pointed out, it appears the NSA still has no idea what Ed Snowden took, which calls into question how good these so-called "audits" are. The latest reports coming out reveal that Snowden carefully bypassed or deleted the logs concerning his downloading actions:
The U.S. government's efforts to determine which highly classified materials leaker Edward Snowden took from the National Security Agency have been frustrated by Snowden's sophisticated efforts to cover his digital trail by deleting or bypassing electronic logs, government officials told The Associated Press. Such logs would have showed what information Snowden viewed or downloaded.Remember when Snowden claimed that, from his desk, he could run searches on anyone, and various NSA defenders like Rep. Mike Rogers scoffed at the idea and called him a liar? They claimed that any such searches would turn up in the audits. But, of course, if you can delete the log files, then those audits are meaningless.
The government's forensic investigation is wrestling with Snowden's apparent ability to defeat safeguards established to monitor and deter people looking at information without proper permission, said the officials, who spoke on condition of anonymity because they weren't authorized to discuss the sensitive developments publicly.
And, if Snowden could do it, it's very, very likely that he's not the only one employed by the NSA or contracting for the NSA who knows how to cover their digital trail. And that leads to a very obvious question: sure, the NSA knows about thousands of unintentional violations and a bunch of intentional violations -- but what about all the violations it has no idea about because someone was able to bypass or delete the log files? Given that NSA employees almost certainly know that searches are audited, you'd have to imagine that nearly everyone who decided to willfully violate the law to, say, spy on a love interest (hello: LOVINT) or, perhaps, a personal enemy, would also seek ways to do so without leaving an incriminating log file. Snowden's efforts show that's possible -- meaning that it's likely others knew that as well.
And, given that it appears that top NSA brass may have been taken by surprise by this rather basic revelation (no audits are perfect, and smart folks like ones the NSA employs often know how to get around such things), it seems quite likely that the number of intentional NSA violations is much, much, much higher than is being reported, in part because the NSA itself still hasn't been able to figure out what happened.


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'Cause everyone else is doing it, Ma!
Just a short little post to wish everyone here in thee U.S. a delicious and enjoyable Thanksgiving meal, and the rest of the globe a very grateful day.
In my family, we'll be stuffing ourselves silly like most, with the Mom's (myself included) contributing something (I've got the potatoes, because I'm good at them on a regular basis, which cannot be said of most things because I'm a bit of a renegade in the kitchen). After ALL THE FIRST COURSE FOODS are consumed we divvy up into teams to play different board and card games, giving our tummies time to make room for ALL THE DESSERTS, of which there will be many noms.
It kind of makes my chest swell with pride. I know that's not very Biblical of me, but considering the life I knew before joining my husband's family, well, I give myself a little leeway when it comes to being proud of how beautiful is this group of people.
Personal Note: My favorite episode of Doctor Who is The Christmas Invasion. Everyone is so amazing in it.
Jumping off the bridge . . .
'Cause everyone else is doing it, Ma!
In Case I Haven't Bragged Enough . . .
Princess Who?
As often happens as I fell asleep one recent night, I presented myself with A Question.
If The Doctor (of British television and science-fiction adoration) were to regenerate as a Disney Princess, or for that matter were to have a Disney Princess become his companion, which lucky royal prospect would get the nod?
So, in the interest of satisfying my own curiosity and having a bit of a laugh I present:*
Curiouser and Curiouser
So, what's up with all the interest in Zoe Boyle lately, guys?


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San Felipe bridge closing for reconstruction
The San Felipe Street bridge, east of the Galleria area, is scheduled to be closed for two weeks beginning Sunday.
The 50-year-old bridge, at the railroad tracks just east of Mid Lane, will be demolished and rebuilt, officials with the Harris County Flood Control District said.
Weather permitting, the road will close on Sunday.
Motorists are encouraged to avoid the area during construction.
Possible alternate routes include West Loop 610, Memorial Drive, Westheimer, Richmond Avenue or Kirby Drive.
The bridge replacement is part the district's $13.2 million Channel Enclosure Project, which will rebuild and enclose the drainage in the Highland Village area. The work spans from San Felipe to Richmond.


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The Band Perry Serenade New York City With Three Songs on 'TODAY'
Yesterday morning (June 1), the Band Perry performed on the 'TODAY' show, kicking off the weekend in fine, country fashion. They treated the crowd to their multi-format smash 'If I Die Young' and latest single 'Postcard From Paris,' along with 'All Your Life.' They looked like they enjoyed serenading Manhattanites on a gorgeous morning, no doubt made sunnier by Kimberly Perry and her bright disposition.
During the interview segment, the siblings shared one of the secrets to their longevity, as they've been making music for 14 years. They revealed it's crucial to always have each other's back. The Perrys also said that respect, as opposed to politeness, is a key to their success.
The threesome also spoke about recording their upcoming second album, with Kimberly revealing, "We're about halfway finished recording. Our producer is Rick Rubin, who were are so, so blessed and excited to work with."
She copped to a little bit of fear about the famed "sophomore slump," which happens when bands with mega-successful debuts stumble a bit on the follow up. She admitted, "We definitely had the sophomore jitters. You hear about sophomore slumps, but we're buckling down and writing the best and most honest songs we can."
We're confident that the sophomore slump won't affect this talented trio.
The band turned in a gorgeous live rendition of 'If I Die Young,' and before launching into 'Postcard From Paris,' Kimberly Perry called it a summer song and had the crowd waving their arms in the air.
Watch the Band Perry Perform 'If I Die Young'
Watch the Band Perry Interview + 'Postcard From Paris'
Watch the Band Perry Perform 'All My Life'


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General Information about Avira Rescue System.
The Avira Rescue System replaces the old Avira AntiVir Rescue System that will not be available for download after the release of the Avira Rescue System.
The Avira Rescue System is a live system that allows scanning and repairing a Windows desktop system that cannot be repaired by the Avira Windows desktop products, won't boot anymore or is unresponsive for other reasons and where it is assumed that the system is infected by malware.
The Avira Rescue System is a free-of-charge product that comes with an inbuilt product license with a validity of 12 months and is available in a German and an English version.
Both language versions are part of the image file and during the boot process the user can select the language to be used. The product is provided as an ISO and EXE file to be downloaded from the Avira homepage section.
System requirements
- 700 MHz CPU
- CD/DVD drive
- VGA 800x600 (recommended)
- Internet Connection (recommended)
- The Avira Rescue System does not support dynamic disks, RAID systems or virtual hard disks
- The Avira Rescue System does not support multi-boot systems
- The Avira Rescue System scans and repairs: Windows XP, Windows Vista, Windows 7 and Windows 8 desktop systems
Please find more information in our detailed:
Release information
HowTo document
Produits concernés
- Créé le : mercredi 31 juillet 2013
- Dernière MAJ: mercredi 28 mars 2018


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Since much of today's media has such a blatant school-girl crush on President Obama, it is important to not only point out the shmoes who can't resist telling America that President Obama gives them a, 'thrill up their leg;' it is also important to point out those few journalists who are credible. National Review did this in their article Jake Tapper Isn't Letting Go. The article not only points out that ABC's Jake Tapper was virtually the only network journalist willing to write an article critical of then candidate Obama, but also that he is now pretty much the only one willing to ask Press Secretary Gibbs a tough question during White House briefings. For many Tapper was the first to show Robert Gibbs as a sub-par press secretary when Gibbs refused to take Tapper's questions about transparency seriously, as shown in the clip below. National Review did all of us who are fed up with the over-the-top media bias a service by not only highlighting Tapper as a solid competent member of the media, but also by reminding us that one can't just complain about those who do a poor job, and that it may be even more important that we applaud and encourage those who are competent than it is to gripe about those whose bias is so obsurd and obvious.
Recognizing a Professional Journalist - Katherine Morrison


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Rat-bite fever is a rare disease spread by infected rodents.
Alternative Names
Streptobacillary fever; Streptobacillosis; Haverhill fever; Epidemic arthritic erythema; Spirillary fever; Sodoku
Causes, incidence, and risk factors
Rat-bite fever can be caused by two different bacteria, Streptobacillus moniliformis or Spirillum minus, both of which are found in the mouths of rodents.
The disease is most oftenseen in:
- Asia
- Europe
- North America
Most people get rat-bite fever through contact with urine or secretions from the mouth, eye, or nose of an infected animal. This most commonly occurs though a bite, yet some cases may occur simply through contact with these secretions.
The source of the infection is usually a rat. Other animals that may cause infection include squirrels, weasels, and gerbils.
Symptoms depend on the bacteria that caused the infection.
Symptoms due to Streptobacillus moniliformis may include:
- Chills
- Joint pain, redness, or swelling
- Rash
Symptoms due to Spirillum minus may include:
- Chills
- Fever
- Open sore at the site of the bite
Rash-- may be red/purple plaques
- Swollen lymph nodes near the bite
Signs and tests
This condition is diagnosed by detecting the bacteria in skin, blood, joint fluid, or lymph nodes.
Rat-bite fever is treated with antibiotics. Your health care provider may prescribe penicillin or tetracyclines for 7 - 14 days.
Expectations (prognosis)
The outlook is excellent with early treatment. Untreated, the death rate can be as high as 25%.
Abscessesof the brain or soft tissue
- Infection of the heart valves
- Inflammation of the parotid glands (
- Inflammation of the tendons (
tenosynovitis) Pericarditis
Calling your health care provider
Call your health care provider if:
- You or your child has had recent contact with a rat or other rodent
- The person who was bitten has symptoms of rat-bite fever
Avoiding contact with rats or rat-contaminated dwellings may help prevent rat-bite fever. Taking antibiotics by mouth after a rat bite may also help prevent this illness.
Washburn RG. Rat-bite fever: Streptobacillus moniliformis and Spirillum minus. In: Mandell GL, Bennett JE, Dolin R, eds. Principles and Practice of Infectious Diseases. 7th ed. Philadelphia, Pa: Elsevier Churchill Livingstone; 2009:chap 231.
Review Date:
Reviewed By:
David C. Dugdale, III, MD, Professor of Medicine, Division of General Medicine, Department of Medicine, University of Washington School of Medicine. Jatin M. Vyas, MD, PhD, Assistant Professor in Medicine, Harvard Medical School; Assistant in Medicine, Division of Infectious Disease, Department of Medicine, Massachusetts General Hospital. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M. Health Solutions, Ebix, Inc.


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Highland Hits the Highest Hella Heights!
Just because we're doing the Blogging from A to Z Challenge doesn't mean we Have to Hold off our Hallowed Habits. One of them is that we welcome contributions from our readers. Heck, we Harangue our readers if they don't play along. So, today we are Heaving up another letter of the alphabet, and Having a different poster Handle it.
We Hope you enjoy today's Happening post from Burbed reader bublidoo! Please give bublidoo a Healthy, Hot Real Bay Area Homecoming with today's Holy $#*@! House.
1161 Highland Ter
Fremont, CA 94539
6 Beds
9.5 Baths
9,967 Sq. Ft.
$551 / Sq. Ft.
Built: 2009
Lot Size: 1.64 Acres
On Redfin: 79 days
Type: Detached
Stories 2
Community: Mission
Style: Custom
View: Bay, City Lights, Hills, Panoramic, Pasture, Ridge, San Francisco, Water
County: Alameda
Panoramic View, Custom Home, Like Living in Taj Mahal, Elevator, 6 Bedrooms-9.5 Bathrooms, Banquet Hall w/ Stage-Seat over 100, All Bedrooms have Full Bathrooms, $150,000 /Crystal Lights and Chandeliers, Stainless Steel Garage & Exterior Doors, Credit Available for Personalizing Your Finishing Touch.
Let's Hear from bublidoo Her/Himself!
Figured eventually you'll get to H. 🙂
This has got to be the butt-ugliest way to spend nearly 5.5 Million bucks. HDR [check] Cawlumns [check]. Granite on the wall [check]. More bathrooms than bedrooms [check] "Living like in Taj Mahal" [check]. Yeah, that's right … sooooo much bling it makes a baroque castle look sparse.
But the HDR … OMG, the HDR! The first pic … OMG, seriously, I thought it's so synthetic looking it must be from a first person shooter or something. This has gotta be the highest DR evar.
More pictures Here, because you gotta Have some kawlums!


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Chrysler Group's two mid-sized sedans have become automotive versions of Betty White, picking up new fans deep into their lives.
The 90-year-old White, an award-winning comedienne and accomplished actress since the 1950s, has gathered a new generation of fans over the last two years. Her latest sitcom, "Hot in Cleveland," is a hit for Viacom and its network, TV Land, and she was the beneficiary of a huge Facebook-driven drive that led to host Saturday Night Live for the first time in 2010.
Like White, Chrysler's twin mid-sized sedans, the Chrysler 200 and Dodge Avenger, proved in April that not everything long in the tooth needs to be rushed out to pasture.
In April, the Chrysler 200 -- the renamed and much-refreshed Chrysler Sebring -- was the automaker's second-highest selling vehicle at 13,343 units, and up 61 percent from a year ago. It trailed only the compendium of models collectively reported monthly as the Ram pickup at 21,126 units.
And the 200's linemate, the up-to-now unloved Dodge Avenger, generated sales of 11,147 units in April, up 47 percent.
Together, sales of the two mid-sized sedans were up 55 percent from a year ago, the highest monthly sales total in that segment for Chrysler since June 2004, when the SAAR was 15.8 million, and the Sebring was joined by the Dodge Stratus.
Were fleet sales part of this rise? Undoubtedly, but we don't know how much, since Chrysler doesn't disclose fleet sales for individual models. Its overall fleet percentage has hovered around 30 percent, Chrysler-Fiat CEO Marchionne has said.
There's also little doubt that the two vehicles benefitted immensely from the $3,000 in rebates Chrysler put on the hood of each. Those rebates will continue into May, Chrysler spokesman Ralph Kisiel said.
But even with the incentives, consumers had to have a sufficiently positive view of Chrysler to be willing to pull the trigger on a purchase. And they did so in April to the point that the Avenger -- the Dodge Avenger! -- had just 17-day's supply of inventory on May 1.
Looks like the old girls -- the cars and White, too -- have some gas left in the tank after all.


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Rugged and Elegant Touch!
Reviewed By Mark B (Fort Washington, MD) Reviewed for a 2008 Lamborghini Gallardo —2/12/2016 7:46 AM
Would have to say everything is perfect except fitment. It is just not on point and I had to trim them down a tad. But overall I would recommend them.


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Each command level has its own set of threads. These threads are suspended
when a new level is entered and resumed when the owning level again becomes
the current level.
A thread that raises an error is not resumed unless
explicitly restarted using the
,proceed command.
In addition to any threads spawned by the user, each level has a thread
that runs the command processor on that level.
A new command-processor thread is started if the current one
dies or is terminated.
When a command level is abandoned for a lower level, or when
a level is restarted using
,reset, all of the threads on that
level are terminated and any
dynamic-wind "after" thunks are run.
The following commands are useful when debugging multithreaded programs:
,resume [
Number defaults to zero.
,exit-when-done [
Exp should evaluate to an integer which is then
returned to the calling program.
Previous: Resource query and control | Next: Quite obscure


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More news about: Oberlin
Nov 03, 2012
Crawfordsville, IN – The Oberlin College football team achieved something it has not done since 1945 – beating the Little Giants of Wabash College, 31-16, on Saturday afternoon at Hollett Little Giant Stadium.
The victory marked just the second time in school history the Yeomen have beaten the Little Giants as Oberlin still trails the all-time series 2-14-1. It was the first time longtime Head Coach Jeff Ramsey has beaten a top-10 ranked team in the country. The last time Oberlin beat a nationally ranked opponent was on October 11, 2003 when Coach Ramsey led the Yeomen past then 13th-ranked Wooster 14-7.
The Yeomen played a near-perfect football game with their senior leadership shining through and proving to be the difference. Fifth-year senior quarterback Josh Mandel threw for 353 yards and four touchdowns. The senior wide receiver tandem of Robin Witjes and Dan Weintraub combined for 294 yards and four touchdowns. Witjes, who is leading the NCAC in receiving, showed why his one of the league's best athletes as he also threw a 50-yard touchdown to David Kalgren.
Defensively, Clay Eaton added two more sacks to his nation-leading total as he now has 17 on the season. Fellow senior Dane Stritt also had a day with a 11 tackles and a sack.
The game started absolutely perfectly for the Yeomen as Wabash fumbled the opening kickoff, but Oberlin was unable to capitalize. However, it still proved to be omen of what was to come for the Yeomen.
Wabash would go 80-yards and score a touchdown on their first drive of the game, but from then on the Yeomen defense was simply dominant in keeping the Little Giants offense in check.
Oberlin would make it a 7-6 game with 7:38 left in the first half when Mandel hooked up with Weintraub from 12-yards out. The Cincinnati, Ohio, native also hauled in a 28-yard catch earlier in the drive to setup the score.
The Little Giants would tack on a field goal early in the second half, but the Yeomen would respond to take their first lead of the game on the ensuing possession – doing so in grand fashion. Mandel threw a swing pass out to Witjes and a key kick-out block by Moses Richardson allowed the senior to break free and run 66 yards for the score to give Oberlin a 12-10 lead with 7:02 left in the third quarter.
On their next offensive possession the Yeomen went into their bag of tricks as Associate Head Coach and Offensive Coordinator Alan Estep dialed up a double-pass play that resulted in Witjes heaving a picture-perfect pass to a streaking Kalgren for a 50-yard scoring strike to make it a 19-10 Oberlin advantage.
At the start of the fourth quarter, the senior connection of Mandel and Weintraub would light up once again on a 47-yard hook-up for a touchdown to give Oberlin a 15-point cushion at 25-10 with 13:42 left to play.
However, with all of the offense in the game, one can make the argument that the play of the game actually came on defense following the Weintraub score. Wabash was able to work its way all the way down to the Yeomen-4 yard line, but on 4th-and-1 the Oberlin front stuffed Wabash running back Tyler Holmes for a loss of one yard.
The Wabash defense would respond by getting the ball back rather quickly. The Little Giants continued to fight all the way to the end as their offense would eventually find the endzone once more when quarterback Chase Belton threw a 15-yard TD to Houston Hoges. The two-point try was unsuccessful, and the ensuing on-side kick attempt was scooped up by Oberlin, which was now clinging to a 25-16 lead with 5:54 remaining.
With a two-possession lead the Yeomen did not take their foot off the gas. Just three plays after recovering the on-side kick, Mandel found Witjes deep down the seam and he made a Wabash defender miss en route to a 52-yard TD to make it 31-16 at the 5:17 mark.
Down the stretch the Yeomen defense would not let this one slip away as junior Zach Kisley along with seniors (David) Kalgren and Shawn Chrapczynski each recorded INT's on the Little Giants' last three possessions.
All in all the Yeomen defense recorded four turnovers, 70 total tackles, six tackles for a loss and four sacks.
The Yeomen, who improved to 4-5 overall and 3-3 in the NCAC, will conclude their season next Saturday at home against Wittenberg.


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The professional Jewish waiter is as endangered as Ratner's broiled kippered herring—and no prettier. Alan Richman looks into the lives and loves of these Lower East Side legends
I meant no disrespect, but I had forgotten the first commandment of conversing with an elderly Jewish waiter: Watch your words, because what the customer says is seldom what the waiter hears. I was speaking in English, the language of the happy-go-lucky Pilgrims, and he was listening in Yiddish, the language of the long-oppressed Jews of Eastern Europe1. As Leo Rosten points out in his classic work, The Joys of Yiddish, the language "lends itself to an extraordinary range of observational nuances and psychological subtleties."
Mostly, it lends itself to sarcasm, which is why the waiter instinctively took offense. By him, I was a momzer2. I felt his eyes bore into mine for an endless three seconds as he reacted reflexively to a lifetime of aggravating customers, perceived affronts and insufficient esteem. My friend Merrill Shindler, a Los Angeles food writer who grew up in the Bronx, had warned me about the wrath of the Ratner's waiter, of provoking a look that would "chill every cell," but I was unprepared for such Old Testament scorn. The stare was accompanied by absolute silence, which was just as daunting, because everybody knows that a silent Jew is not a happy Jew. Finally, he spoke, his words cold and flat: "Enjoy your meal." His voice, devoid of inflection, knotted my kishkas3.
At the time of my visit, Ratner's was about to close after ninety-five years as the Lower East Side's high temple of the soothing kosher dairy lunch. Throughout most of the twentieth century, a meal at Ratner's was an immutable Sunday tradition. Jewish shoppers would pick through the chozzerai4 piled in the stalls along Orchard Street and then pour into Ratner's, filling the 344 seats, even lining up along Delancey Street to wait their turn. Neighborhoods change. The Jews moved away, and the newcomers did not have a taste for baked vegetable cutlets, nor did they bring their children in for a nice glass of chocolate milk with whipped cream. Ratner's, in some form, may still be there. Plans called for the Lansky Lounge, a nightclub already operating on the premises, to become a steak house called the Lansky Lounge & Grill. Ratner's was expected to reopen as a non-kosher luncheon spot with about eighty seats. The passing of Ratner's as I had known it was heartbreaking, but to me it signaled an event of even greater consequence—the end of the era of the professional Jewish waiter.
Once, they were innumerable. They were a multitude of Yiddish-speaking men who came off the boats from Europe and helped feed tens of thousands of Jewish immigrants with big appetites and little English. Only Jewish waiters understood such delicacies as broiled kippered herring5. Only they could properly pronounce knish6. They became fixtures at waiter-service delicatessens and Eastern European-style restaurants that flourished in New York from the early twentieth century into the 1970s. Ratner's waiters, many of them on the job for most of their lives, became legendary, more famous than Ratner's cuisine. They were emotionally complex and disturbingly moody, tormented by a belief that they had more promise, more dignity and more intelligence than their profession deserved. When I took the F train down there a few months ago, it was to pay my respects to them, not to eat, although while I was there I figured it couldn't hurt to have a little something.
I helped myself to a few of the incredibly fresh and fluffy onion rolls, then ordered a plate of the famous cheese blintzes, which tasted awfully un-Jewish to me—the thin crepe wrappers were reminiscent of deep-fried Amish funnel cakes7. The person serving me turned out to be a young, dark-skinned, exceedingly gracious Ethiopian Jew, who told me she was the first woman hired to wait tables at Ratner's. When I mentioned that the elderly waiter working in her section seemed more in the classic Jewish mold, she called him over. I was trying to act like a mensch8, but I thoughtlessly offended him. I forgot that a Jewish waiter without thin skin is like a blintz without sour cream.
Back in the early-to-middle twentieth century, quite a few decades before anybody was discussing food trends or even, for that matter, food, everybody who was Jewish talked about Jewish waiters. Dining out came down to this: You couldn't live with them, and you couldn't get a tongue sandwich without them. My father, who is 86 and started eating blintzes at Ratner's in the 1930s, remembers them as "a sour bunch of people who walked around with towels under their armpits, and then they'd use the towels to clean the tables." When I argue with him that they couldn't all have been that way, his answer is, "I remember it so clearly because we'd talk about it all the time. They'd all been there ninety years, and none of those ninety years was any good."
Jewish waiters didn't just pick on Jews. They were nonsectarian, sparing nobody. In January 1961, as reported in The New Yorker, the great British actress Dame Edith Evans, then in her early seventies, was taken to lunch at Ratner's, where she asked for pancakes.
"Blintzes," the waiter replied. "What kind?"
"What kind do you have?" Dame Edith asked.
"If I told you, would you remember?" the waiter snapped back.
Ronnie Dragoon, who owns a chain of nine Ben's delicatessens in the New York area, recalls that the era of the Jewish waiters was already coming to an end when he entered the business in 1972, and while he never appreciated their overt crankiness, he admits "they created a certain ambience that's missing today." Bob Stein, an owner of Eppes Essen in Livingston, New Jersey, says, "They may not have been the greatest waiters who ever lived, but they had a feel for what the customers wanted and they had an answer for everything."
I always cherished them, no matter how disdainfully I was treated, because they were a comforting connection to my Jewish heritage. I knew that if I could somehow get off to a good start with them, which was no cinch, I was in for an unrivaled dining experience, one that incorporated traditional food and wonderfully bad jokes9. If you ate what they told you to eat, and you risked hard feelings if you did not, they might even stop to talk to you, and the best of them combined the folk wisdom of Shalom Aleichem10 with the resigned weariness of the shtetl11. The uncritical affection I felt for them is almost certainly a result of my unconditional failure as a Hebrew school student. My inability to learn the language, combined with a desultory performance at my Bar Mitzvah, caused me to be scorned as a dimwit in the Jewish community. I ended up uneasy with religious formality, but I loved the waiters, who were living Judaic artifacts. That they came forth bearing food helped, because my family, like most Jewish families of Eastern European background, confused food with affection. The primary Jewish token of love isn't a bouquet, it's a brisket.
"Henny Youngman was a lovely guy," says Jack Sirota, 68, recalling the famous funnyman and Carnegie delicatessen regular, "but as a tipper, he was a bum. He said to me, 'Aren't I a good tipper?' I said to him, 'If this was 1935, you'd be great.' He said, 'Jack, I tip $1 here and $1 at the Friar's Club.' I said, 'You're a bum here and a bum there.'"
After forty-one years waiting tables at the Carnegie, Sirota has become almost as much a symbol of the Manhattan restaurant as the eccentrically grandiose sandwiches—number thirteen, a turkey, corned beef, Swiss cheese and coleslaw combo, has been known to weigh three pounds. He's six feet tall, and back in the days when he weighed 310 pounds, he was photographed holding an oversize sandwich for a promotional poster. The caption read NOT ALL THE SKYSCRAPERS IN NYC ARE MADE OF GLASS AND MARBLE. Woody Allen, who used to be a Carnegie regular, cast him as a waiter (no stretch there) in Broadway Danny Rose, but, Sirota says, "Since he married Soon-Yi, I don't see him."
A lot has changed at the Carnegie over the years. The sandwiches are bigger. Sirota is smaller, having taken off forty pounds. Most of all, the regulars don't come around as much, now that tourists line up outside and the wait can be forty minutes on a weekend. "Now it's 99 34 percent transient trade, and maybe 1 percent Jewish," he says. "We put out matzo on Passover; they take a bite and say, 'What's this?' "
Sirota was born in Brooklyn and started his career as a waiter in the Catskills, the modest mountain range north of New York City where Jews went to breathe fresh air but ended up spending most of their time in the dining rooms. Few Jewish waiters who worked up there remember those days with less than affection. They were all young, slim, handsome, and made a very nice living. Sirota recalls, with a rueful smile, that he weighed 150 pounds when he worked at the Avon Lodge.
"During summertime the hotel was quite busy, with 500 guests," he says, "but after the Jewish holidays12 I'd go to Canada, fishing and hunting. In 1955 I bought a brand-new Oldsmobile; it cost me $2,800 and included a tank of gas. I had two guns, two fishing rods and no shortage of girls. When I say I was a ladies' man, I didn't take them for pizza. For steak. I made a lot of money and lived well. In those days, three drinks cost a dollar.
"It was the best time of my life. One of my special guests in the hotel was Sid Caesar. He was a great guy, very nice; I even played pinochle with him. Sid Caesar was quite a marksman. I would go into town, buy cans of shaving cream, and he would shoot them to see how high they would go. He had a .357 magnum and a high-powered rifle. He wouldn't kill a fly, but he loved to shoot. His best friend owned the Joyva halvah13 company. They'd fill the halvah tins with seltzer, shoot at them. If you have money, you can do anything."
Finally, Sirota met the woman he wanted to marry, the cousin of his brother's wife. She didn't want to live in the mountains, so they returned to New York City, and he went to work at Mirko's Guitar Room, where he once waited on Carl Sandburg. "You can't get any bigger than that," he says.
His life is quiet now. He works only three days a week, this sweet, shambling man who seems at peace with the world. While I'm interviewing him, a Chinese American waitress who has been at the Carnegie for fourteen years interrupts several times, angrily and forcefully, to say how difficult Sirota was when she first arrived. Speaking of all the old Jewish waiters at the Carnegie, not just Sirota, she says, "They were were so mean, they killed me."
He lets her have her say, and then he tells me, softly, that times were different then. He had supervisory responsibilities, and it was his job to make sure the customers were treated right. "I used to say something. I don't anymore," he explains. Just to be sure I know he hasn't become a pushover, he adds, "Maybe I was that way because circumstances warranted."
The professional Jewish waiter was as much an American original as the workingmen who drove herds of cattle, laid railroad tracks, built skyscrapers. He just moved a lot slower. Bobby Trager, the chef of Nate 'n Al's delicatessen in Beverly Hills, recalls frequent visits to Ratner's with his grandmother, who would always treat him to the vegetarian chopped liver he loved. "No waiters ever walked like them," he says. "They walked like they were old, even when they were 25. It was almost like they had a walker, but they didn't have a walker."
To my friend Shindler, the Jewish waiters were the American equivalent of the imperious Paris waiters and captains who looked down at all who came to their tables, although he points out that "the French waiters smelled of truffles, and the Jewish waiters of schmaltz14". Their motives, of course, were different. The French waiter utilized his sneer to emphasize the superiority of his national cuisine, while the Jewish waiter was only letting you know that his soul was suffering, to say nothing of his feet. "You know," says Marvin Saul, 71, owner of Junior's in Los Angeles, "Jewish feet are not great feet for being waiters and waitresses. They got bunions. They got flat feet." Adds Seymour Altman, 74, owner of Altman's Delicatessen in Baltimore, "I can picture today how they schluffed15 their feet, like they had weights on them."
The professional Jewish waiter was not a pretty sight. He was often short, balding and bent over. He predated modern service. He did not introduce himself with "Hello, my name is Irving," but if you were seated at one of his tables often enough, you would get to know him by name, and he would get to know the food you preferred. He was neither impersonal nor polite, as servers are today. He wasn't quite a Renaissance man, but he was, in his own way, well-rounded, since he often fancied himself a playwright, a songwriter and a gambler; that he was unsuccessful at all three endeavors did not diminish his self-esteem. He suffered, and not silently, for the horses that ran slow, for the artistic works he created that remained unpublished or unsung.
Jack Lebewohl, an owner of the Second Ave. Deli in Manhattan, remembers the illegal second-floor poker parlors that flourished along Allen Street on the Lower East Side, set up to attract Jewish waiters. "They were called goulash joints, because they got goulash for free while they were playing cards," he says. "In Las Vegas and Atlantic City, you get free drinks, but in the Jewish gambling houses it was free food." Larry Leiter, one of the owners of Moishe's in Montreal, recalls one Jewish waiter who had other vices between shifts. "He'd work lunch, walk downtown, find a broad, take her out for a drink, be back at 5:30 for the dinner shift, work the night shift, go out and party. And he was no young man, either. He was doing it up to the end, and when he left here he was 70 years old. A Romeo, and his wife never knew."
Today, there are still Jewish waiters, but most work part-time. They don't go to the track. They go to graduate school. Moishe Teitelbaum, 33, owns a tiny kosher dairy restaurant, Matamim, in Brooklyn that has no old Jewish waiters. He says regretfully, "Waiters like that don't have any value to the new generation. The new Jewish waiters are all strictly business. They get what you want; they bring it with a smile; they get their money and their tip. Nobody wants the old waiters, the ones who would talk with the customers about their grandmother's recipe for matzo-ball soup. Nobody has time. The young Jewish customers have cell phones, beepers and two or three jobs."
_"The young Jewish guy of today, he's above this kind of work," says Norman Moss, 75, who was born on the Lower East Side and is the oldest professional Jewish waiter I came across. "He's more educated, travels more, and he's into the twenty-first century, which does not include waitering anymore."
Moss has been at the Stage Deli in Manhattan for about a quarter century, pretty good for a man who has always thought of himself as an entrepreneur, not a waiter. Before coming to the Stage, he owned a Chock full o' Nuts restaurant, an ill-fated franchise operation created by a pre-Starbucks coffee company. The specialty of the house was cream cheese-on-date-nut bread sandwiches.
From this he made a living? He did not. After that unsuccessful endeavor, he came to the Stage, where he credits his success to careful attention to customers. He won't say he was the best Jewish waiter he ever saw. That would be Max Silver, now retired to Florida, who took such good care of his regulars that whenever one of them asked for raisin-pumpernickel bread, which the Stage never offered, Silver would go into the kitchen with a handful of raisins and press them into the pumpernickel bread with his thumb. Moss is good, though. While I am talking to him, a family from South America asks him for two French fries for a squirming boy. He brings three, and when he sets the plate down, he addresses the child by name.
"I've seen a couple waiters here, they believe if you put down a pastrami sandwich and a Dr. Brown's cream soda and send out the check, that's the job. But there's more to it than that. Keep an eye out, extend yourself, and hope for a decent tip."
He's not sure how long he plans to remain a waiter, because he and an associate have other plans. They've invested in a Web site with the name zygezunt.com16, a sure moneymaker, one way or another. "Maybe I'll try to sell it," he says, "because I'm into the twenty-first century."
To understand what made Jewish waiters so unhappy, it is necessary to grasp this fact: In his heart, no Jew is a servant of another. The Bible is filled with stories of the rich and powerful who thought they could subjugate the Jews, only to find out otherwise17. The Jewish waiter might have schlepped18 between kitchen and dining room, but inwardly he knew he was destined for greater accomplishments. He was undereducated, which he regretted, because Jews cherish the scholarly. He was relatively poor, which was a tragedy, because all around him Jews were becoming big shots.
For an answer to the pain this must have caused, I turned to Jackie Mason, the greatest grassroots Jewish cultural anthropologist of our day. He was in his dressing room, preparing to go onstage for his one-man show, Much Ado About Everything.
"Jews always feel they have to get somewhere, and the waiters came here without an education and resented that they had to adjust," he explained. "Gentiles felt it was OK to be working-class, but Jews to this day come to this country, have to stand out, become somebody important, not just a working stiff.
"They were independent characters who had to be waiters, and they adjusted, but they resented their jobs, and they were left with hostility and frustrations and humor laced with a little venom. They convinced themselves that the whole world stunk, and so that it didn't stink all by itself, they took it out on the customers. They were sure the restaurants weren't what they once were and customers weren't what they once were and nothing was like it once was. They adjusted, tried to make a comedy out of their jobs, translate their lives into vaudeville acts. It was their only outlet, but if that didn't work, they took it out on their customers."
If the professional Jewish waiter became the master of contrarian service, then much of what he did could be justified on these grounds: "The people made them that way," says Morris Breitbart, 78, a manager at Ratner's for fifty-one years. Seymour Paley, 70, owner of Corky's, a Jewish-style restaurant in Fort Lauderdale, Florida, agrees: "Who can take the Jewish customers?" Harry Rasp, owner of the restaurant Essex on Coney in Brooklyn, adds, "The trouble with the Jewish customer is that the restaurant is only as good as the last meal he had. He has no memory of the previous 500 good ones. If the last one was not so good, I hear, 'Harry, you're not running it the way you used to.' "
_"It was the customers," says Joseph Weingarten, 60, when I ask him why he left the Concord, one of the greatest of the Jewish resorts in the Catskills. "The chutzpah, the attitude. Always, it was the _fardreyen kopf19".
Currently a waiter at New York's Smith & Wollensky steak house, Weingarten was born in Romania and came to America in 1959. His first job was waiting at Grossinger's, the snootiest of the Catskills resorts, and then he moved to the Concord, where he stayed for twelve years. A top waiter like him would be responsible for thirty to fifty customers at each seating, all of them demanding immediate attention. After all, they were paying $30 a day for room, entertainment, activities and three meals.
"The food was tremendous," he says. "Fourteen different juices, twenty different eggs, pancakes, waffles with vanilla ice cream, cheeses, fishes. How much could you eat? And they complained, oh, my God, they complained. It was amazing, and it broke my heart, because I came from World War II. I ate mamaligá20 during the Russian occupation, 1945 to 1949, until I went to Israel in 1950.
"The customers would come in to breakfast. I remember this one lady, she said to me, 'Do you have oatmeal?' I said yes, I had oatmeal. She said, 'I'll have Wheatena.' Then she started on the eggs, what kind you got? I told her, 'I got all kinds, soft-boiled, scrambled, hard-boiled, omelettes.' She said, 'Give me shirred.' It went on and on. There was another guy at one of my tables, one morning I had to give him a message. He read it, said, 'Joe, my brother died, can I have a cup of coffee?' I bring him a cup of coffee, there's always a piece of coffee cake that comes with the coffee, it's on the dish.He looks at it and says, 'Is this the only kind of cake you got?' How can he eat after that? Your brother died, you take your car, go home, why are you worried about the cake? "One customer, a lawyer, he had an appetizer, a salad, a bowl of matzo-ball soup, then he asked me what he should have next. I suggested roast capon with vegetables. He finished that, and the stuffed veal, and the pot roast with Yankee beans. After the pot roast, he wants pepper steak. I'm thinking, Is he an animal? I've got fifty other people I have to wait on. I say to him, 'Can I have a break now?' He went to the maître d', said he was insulted."
Still, Weingarten loved life in the Catskills—the women, the horses, the air. Jews spend so little time outdoors they tend to be exhilarated by oxygen, much like Gentiles inhaling the heady scent of a pickle barrel for the first time. "It was hard work, sometimes three weeks without a day off, and I was the number one waiter, people asked for me," he recalls. "They liked me because I got a good line with people; they like my jokes. One of my customers, a Jewish undertaker, he had a nice place on 91st Street. He leaves on a Sunday, hands me an envelope, shakes my hand, says, 'I'll be seeing you.' I said, 'I hope when you are seeing me, I should be able to look at you.' "
Eager to find as many elderly Jewish waiters as possible, I started calling. I telephoned likely restaurants in Dallas, Berkeley, Las Vegas, Philadelphia, Los Angeles, Beverly Hills, Baltimore, Chicago, Denver, Boston and Washington, D.C. I tried Connecticut, thinking some old Jewish waiters might have inexplicably migrated north to the Nutmeg State. I called all over New Jersey. I was certain I'd find a few in South Florida, but I did not. Not one in Miami or Miami Beach. If there is not a single elderly Jewish waiter at Wolfie's in Miami Beach or at the Rascal House in North Miami Beach, is this not the apocalypse?
I called places with names like Saul's, Hymie's, Murray's, Zaidy's, Rubin's and Larry's. Except for New York City, I went zero-for-America. I started telephoning Quebec and didn't find a single one at the famous Montreal Jewish restaurants Moishe's and Schwartz's.
After calling more than thirty restaurants and speaking to dozens of owners and managers, I was certain that only a few elderly Jewish waiters remained, all of them in Manhattan. Yet one authority disagreed with me. Jackie Mason, whose convictions about the state of Jewish waiters cannot be ignored21, insisted I would come across "eighty to 120" of them if I looked in Brooklyn. He pointed to the resurgence of kosher restaurants and Jewish community life there. I didn't think he was right, but I went anyway. I drove through Flatbush, Borough Park and Williamsburg, the Jewish heartlands, and a few lesser-known Jewish areas in between. I poked my head into more than a dozen kosher and kosher-style restaurants, and almost everywhere the owners shook their heads, smiled and said they had no waiters like that anymore. Finally, I found Essex on Coney. Technically speaking, none of the waiters there qualified, since they didn't meet my minimum requirement of 60 years of age. Still, they were too perfect to pass up. Luis Margulies, 51, the youngest of the old-style professional Jewish waiters I came across, immediately placed a dish of cholent22 in front of me, just so I'd have a taste. Another waiter, Norman Wasserberg, one month shy of his sixtieth birthday, told me he knew of no more than six or seven waiters like him still working in Brooklyn.
Margulies and Wasserberg were wearing semidressy outfits—open-collar white shirts, black vests, black pants, black shoes—spattered with food stains. They apologized for their appearance, explained that neatness was impossible with the clientele they had. Nobody who ate there wanted to sit for more than twenty minutes, and waiters had to dodge customers and one another as they scurried between kitchen and dining room.
This was all new to me. I understood that Jewish families of Eastern European descent weren't obsessed with table etiquette—Jews were always too busy learning ethics to bother with manners. Nevertheless, I'd always believed that Jews ate slowly, since holiday meals, such as the Passover Seder, are long and contemplative. At Essex on Coney, I watched Jews eat as though the Cossacks23 had just come through the gates.
_"See those two?" says Wasserberg, nodding covertly toward two well-dressed, middle-aged Jewish women sitting at a table behind us. "They're waiting for another woman, but they won't wait. They'll order."
Three minutes later, they have their food and are eating. Their friend shows up, gets a menu, orders, appears not at all upset that her friends have started without her. She just eats faster, and the three finish together, as though the meal were choreographed.
"Throw it at the people, they eat it," Wasserberg says. "Soup, main dish, they want it all at once. The other day, I had a special event, twenty-seven people. I served twenty-seven stuffed cabbages, twenty-seven soups, they chose from three appetizers, they had a choice of five main dishes, they had dessert, and they were out in an hour and a half. And that was with two speeches."
He and Margulies start telling stories, trying to top each other. "I have people walk in," says Margulies. "While they're walking to the table, they give you the order. Soup, appetizer, main dish, they want it all at once."
"I give them the check sometimes before I serve the food," Wasserberg says.
Margulies tells me about the time he was taking an order at one table and a customer at the next table started pulling on his pants leg, too impatient to wait his turn. Wasserberg says that with some families, if the man finishes first, he gets up and leaves the restaurant. They both recall a wedding where the guests started grabbing food from trays being brought from the kitchen.
They tell me the only people who ever eat slowly are young men and women meeting for the first time. Marriages are arranged in this Orthodox community, and the first meeting must take place decorously in a public place, not in a movie theater or in a car. If there is no magic, the young man and woman eat and are out in ten minutes. If they like each other, they might sit talking until the restaurant closes.
"They go home, tell the person who arranged it that they want to see each other," Margulies says. "They're engaged in a week, married in three months and have the first baby nine months and a week later."_
Still, no waiters were quite like those at Ratner's. They had more to offer. Like footwear. Charlie, one of the most famous, kept bos of shoes in his basement locker and sold them tableside while taking orders. Nobody could try them on, and nobody could get a refund. Whenever a customer came back to complain that the shoes he bought were too tight, Charlie would say, "Put them in water to stretch." Susan Friedland, a cookbook editor at HarperCollins, says that in 1970 she took a soft-spoken, non-Jewish friend of hers to Ratner's, and he asked the waiter to substitute mashed potatoes for the boiled potatoes that came with the dish. As she recalls, "The waiter said, 'Sorry, that comes with boiled potatoes.' My friend quietly said, 'I'd really like to substitute mashed potatoes.' This went on and on. Finally, the waiter said, 'I'll get you mashed.' The dish came out, and it had four boiled potatoes on it. My friend said, 'Don't you remember? I asked for mashed.' The waiter picked up a fork, smashed down on the potatoes and said, 'There, you have mashed.' "
Seymour Paley, the owner of Corky's, says the reason he always preferred to hire Jewish waitresses for his place was his experiences with Jewish waiters. "I couldn't stand them," he says. "I once walked into Ratner's with my 12- year-old nephew, ordered lox and eggs, no onions. The kid couldn't eat onions. The waiter brought it out, it had onions. I said to him, 'Didn't I say, sir, no onions for the kid?' The waiter said to me, 'C'mon, be a sport.' "
_The oldest Jewish waiter at Ratner's turns out to be Alex Hersko, 70, the very fellow I offended on my earlier visit. His partner, the Ethiopian woman who tried to introduce us, explains his rejection of my friendly overture. "That's the way he is. When you're that way for thirty years, you never change."
He either fails to recognize me or is polite enough to pretend that he does not. He tells me he was born in Romania, came to New York in 1970 by way of Israel and shortly after his arrival here was fortunate enough to be offered a job at Ratner's. When he started there, only one of the waiters at Ratner's wasn't Jewish. "I can tell you, a Jewish waiter in a Jewish place, a Jewish customer comes in, he feels very comfortable, he feels it is like home. A Jew goes into a restaurant and the waiter is Gentile, he doesn't feel the same. Start talking Yiddish and you're friends immediately."
Hersko's hairline is receding, which is not news where elderly Jewish waiters are concerned, but his six-inch, graying ponytail makes him one of a kind. He explains, "My wife started cutting my hair after I went to an Italian barber twenty years ago and he cut it like a German soldier's. She cut it for fifteen years; then one day, a few years ago, she says she doesn't want to cut my hair anymore, I should find a barber. I said, 'OK, I'll let it grow.' Now my steady customers, they ask for Alex with the ponytail."
He tells me about a regular customer who comes in every day after 3 P.M., always asks for a menu and always orders a bowl of potato soup, nothing more. I ask him if he is one of those waiters who know what a customer is going to order before he sits down.
"No," he says, "but I do know how much tip they are going to give. You can feel a good customer, a tipper, not a schnorrer24". He stares at me again, that same intimidating look. I nervously sip my seltzer, which suddenly tastes flat. He looks me up and down, nods to himself.
"You know what a schnorrer is?" he asks._
And so the epoch of the Jewish waiter ends. Hersko was everything I had hoped to find—a little too cranky and a little too caring, all at the same time. He even told me he wrote songs, not that they've done so well. For me, he represented thousands of waiters, tens of thousands of orders of fried cheese kreplach25, millions of trips to the kitchen and back. I asked what it meant to him to be the standard-bearer of a century of tradition, to be the oldest and quite possibly the last elderly Jewish waiter working on the Lower East Side.
"It doesn't impress me," he replied.
3. The human intestine, but also a culinary oddity, a Jewish sausage made with so much filler it tastes like beef-flavored breakfast cereal. back
4. Technically, junk, although everybody but me always found wonderful bargains on the Lower East Side. back
5. Dried, cured, smoked, darkened fish that has much in common with dead, bloated seafood found in evaporated tidal pools. back
7. I could have expressed my displeasure by crying out, "This is a blintz?"— the question-that-is-not-a-question being among the most devastating expressions of Yiddish-style criticism. back
9. A waiter walks out of the kitchen, carrying a steak. A second waiter says to him, "Moishe, what's your thumb doing stuck in the meat?" Moishe replies, "What, you want I should drop it again?" back
10. Pen name of nineteenth-century Jewish humorist Sholem Rabinowitz, which, by the way, is my mother's maiden name, not that I've seen a penny in royalties. back
11. The isolated, backward Jewish communities of Eastern Europe, inspiration for many a sardonic joke that begins "The rabbi of the shtetl was walking along when…" back
12. Jews divide the year according to the standard Gregorian calendar when speaking to Gentiles, but by "before the holidays" or "after the holidays" when addressing other Jews. back
14. Rendered chicken fat, an essential dietary component of any male wishing to achieve the Jewish masculine ideal of 250 pounds weight and 250 milligrams cholesterol. back
15. A deliberate form of locomotion commonly seen on Mississippi work farms where prisoners are restrained by ball and chain. back
16. A sweet old Yiddish farewell, meaning "Stay healthy." Bill Gates should live to a hundred, he never would have thought up this Web site. back
17. God to Pharaoh, biblical oppressor of the Jews: "Have some boils. Wear them in good health." back
20. An entropy-defying Eastern European cornmeal mush that always burns the tongue, no matter how long it sits on the table to cool. back
21. When I asked Mason, who is revered by Jewish waiters, if he tipped them more than he tipped non- Jewish waiters, he replied, "I'm going to tip a Jew more than a Gentile? That sick I'm not." back
22. A phenomenally dense, infrequently encountered, slow-cooked Sabbath stew traditionally prepared before sundown on Fridays and left in the oven overnight, where it thickens even more. back
24. A cheapskate, someone always trying to get something for nothing, surely not at all like me. back
25. Ravioli-like dumplings that at Ratner's, I have to say, tasted even more Amish than the blintzes. back


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JOHNSON CITY, Tenn. (January 19, 2006) - Sophomore Nichelle Akers (Sumter, S.C.) led a stellar ETSU defensive effort on Thursday, tying a school record with nine steals, as the Lady Bucs topped Campbell, 73-63, in Brooks Gym. The conference-leading Lady Bucs improve to 11-4 overall, 7-1 in the Atlantic Sun, while
The Lady Bucs took advantage of 33
Akers' record performance ties former Lady Buc Kiya Verdell, who nabbed nine steals against Appalachian State in 2003.
ETSU also got it going on offense with four players in double figures, led by senior B.J. Banjo (
Costly turnovers put a damper on an otherwise hot shooting night for the Camels, who shot 50.9 from the field. Marlena Murphy led a balanced
Tomika Tomlinson, Letitia Dickson, and Adrienne Rieley also scored in double figures with Tomlinson netting 13, and Dickson and Rieley posting 12 apiece. All 13 of Tomlinson's points came in the second half.
The Lady Camels shot out to an early five-point lead, when a Rieley bucket gave
With the score knotted at 20 with 6:21 to go, ETSU took control, ending the period on a 15-6 run, including a 12-0 surge to go up 32-20 with 3:41 remaining. The Lady Bucs took full advantage of
ETSU, which made only four turnovers in the half, led 35-26 going into the locker room. The Lady Bucs totaled 14 turnovers for the game, their third-best performance of the season.
The Fighting Camels would make a surge near the end of regulation, out-scoring ETSU 11-3 in the game's final two minutes, including a buzzer-beating three by Tomlinson to end the game at 73-63. The final 10-point margin was the closest
The Lady Bucs continue A-Sun action on Saturday, as Gardner-Webb invades Brooks Gym. Game time is set for 2 p.m.


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billfold cardholder
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Grey calf leather billfold cardholder from Valextra featuring multiple interior card slots.
Designer colour: FUMO DI LONDRA
Made in Italy
Designer Style ID: V0L8002800
Farfetch ID: 12616977
Measurement Information
This item only has One Size
- Length:
- 12 cm
- 9 cm
- Length:
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- 3.5 in
All measurements are made by Farfetch
- Composition
- Calf Leather 100%
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No matter how many items you purchase, or where in the world you order from, you will only pay one fee.
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Delivery duties are not included in the item price when shipping to all other countries. This means you may be liable to pay import duties on receipt of your order.
Beautiful and innovative in their design and impeccable in their craftsmanship, Valextra leather pieces have long been the definition of timeless elegance and effortless luxury since being founded in Milan in 1937. Shunning logos, the hand-crafted leather products prefer to call attention to themselves through their artistry and allure. At a time when the word is often too distilled, Valextra defines luxury the way it always has- through focused craftsmanship and products that are both exclusive and stunning. Its every creation offers clients something that never existed before.


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Search Our storeDiameter *All* 14 Inch 15 Inch 16 Inch 17 Inch 18 Inch 19 Inch 20 Inch 22 Inch 23 Inch 24 Inch 26 Inch 28 Inch30 Inch32 Inch > Bolt Pattern *All* 4x100 4x108(4x4.25")4x110 4x114.3(4x4.5")5x1005x105 5x108(5x4.25") 5x110 5x112 5x114.3(5x4.5") 5x115 5x120 5x120.65(5x4.75") 5x127(5x5") 5x130 5x135 5x139.7(5x5.5") 5x150 6x114.3(6x4.5") 6x127(6x5") 6x1306x132 6x135 6x139.7(6x5.5") 7x150 8x165.1(8x6.5") 8x170 8x180 Color *All* Black Blue Chrome GunmetalMachined Polished Red Silver White We carry wheels from major brands like Vision, Milanni, V-Tec, Prada, 2 Crave, Heavy Hitters, Drag Concepts, Divinity, Pinnacle, Starr, Rocknstarr, Effen, Forza, Versante, Noir, Strada, Sik, DZ, Massa, Incubus, Devino, Akuza, Menzari, Viscera, Panther, XD, American Racing, Massive, Elure, Status & Tuff All Terrain plus many more. Fitments for most models of Acura, Audi, BMW, Buick, Cadillac, Chevrolet, Chrysler, Daewoo, Dodge, Ford, GMC, Honda, Hummer, Infiniti, Isuzu, Jaguar, Jeep, Kia, Land Rover, Lexus, Lincoln, Mazda, Mercedes Benz, Mercury, Mini, Mitsubishi, Nissan, Oldsmobile, Plymouth, Pontiac Saab, Saturn, Scion, Smart cars, Subaru, Suzuki, Toyota, Volkswagen & Volvo. If you dont see your vehicle below send us an email and we will check for availability for your particular vehicle.
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THESE ARE ALSO FOR SALE LOCALLY, LISTING MAY END AT ANY TIME.IF UNSURE OF FITMENT EMAIL US!!!PLEASE NOTE!!!!!!! The Comabatibility tool above is NOT accurate! This is not our tool. It's a tool that decided to put on the site, but it ONLY works for factory wheels, nothing aftermarket. If you have Questions on fitment, please contact us and we will provide you with accurate information. Many sellers have been trying to convince to take off their compatibility check, as it is not accurate.
Please confirm wheel fitment for your vehicle before offerding. We are not responsible for wheel or tire fitment for your vehicle if it was not confirmed with us through email.
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Wheels Direct is a new and uprising company in the wheel & tire wholesale industry. However, the owners and the employees of Wheels Direct are trained veterans with more than 20 years experience. We offer custom wheel brands from 2 Crave, Black Ice, Dick Cepek, Divinity, Drag Concepts, Effen, Focal, Moto Metal, Milanni, Noir, Pinnacle, Platinum, Strada, Ultra, V-Tec, V360, Verde, Versante, Vision, Starr, V-Rock, Wheel Replicas, XD Wheels and many more. We also distribute a complete line of tires from Falken, Goodyear, Pirelli, Hankook, Nitto, Nexen, Mickey Thompson and Dick Cepek just to name a few, covering high performance to off road. All of our wheel and tire packages are mounted and balanced with Hunter Tire Equipment. Along with custom wheels and tires we also carry a complete line of wheel accessories from Excalibur, McGard & Topline Accessories. We also carry suspension systems from Rough Country and Eibach.
Wheels Direct LLC. offers with our wheels, to the original purchaser, a Lifetime Structural Warranty that our products will be free from structural defects in materials and workmanship for the duration of time that the original retail purchaser owns the product. Wheels Direct LLC. products are designed, manufactured and tested in accordance with the controlling DOT recommended specifications for the intended service category and loading conditions, and are marked to show the service limitation of the product. For products used with-in the intended service limitations, and determined to be defective. Wheels Direct LLC. agrees to repair or replace with-out charge to the original retail owner.Freight will bethe responsibility of the consumer.The product must be returned to Wheels Direct LLC, either directly or through the retail distributor point of purchase. For the final determination of defective materials or workmanship.
Wheels Direct LLC. offers a Limited Warranty of one year from the date of purchase for our wheel finishes, against defective materials and workmanship. This warranty is also available only to the original retail purchaser. If the finish is determined to be defective. Wheels Direct LLC. agrees to repair or replace with-out charge to the original owner. Freight will be the responsibility of the consumer. The product in question. The product must be returned to Wheels Direct LLC. either directly or through the point of purchase retail distributor. For the final determination of its defective situation.
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GMC C1500 / C2500 / C3500 / K1500 / K2500 / K3500 1997, Black/Smoke LED Tail Lights by Spyder®, 1 Pair. Black housing, smoke lens. Replace your boring monochromatic tail lights with these bolt-on LED tail lights, and give your vehicle an exclusive look like nothing else on the road. The interesting detail is just visible beyond the lens, and the bright LEDs will upgrade your lighting and increase your safety.
Designed to provide improved illumination for added safety
The lights come with multiple LEDs for sparkling illumination that increases driving safety.
Bright LEDs will increase your visibility to other road users
Extremely bright light output will make your vehicle more visible to other drivers in low-light conditions.
Install in the same way as OE lights
Designed to be an exact replacement for your OE lights to save up your time and effort.
Completely sealed and tested for trouble-free operation
Thoroughly tested to ensure operation and completely sealed to prevent moisture from being trapped inside
If you have a hard time picking out your car or truck from all the like models in the parking lot, maybe it's time to give your ride a personal touch, an identity that makes it uniquely yours. These LED tail lights from Spyder are a great way to start your vehicle on the path to exclusivity. For a small amount of cash, time and effort these lights will transform the back of your chariot and give it a look that's far from what rolled off the assembly line. The designers at Spyder create their lights for each specific make and model, ensuring that the styling will be much more interesting than what the factory imagined but at the same time complement your vehicle's fine lines.
These lights include the style, superior illumination and added safety that you can only get from LED lights. LED lights are the most advanced form of lighting. Their compact size makes it easy to arrange them in distinctive patterns, as seen on many late model luxury cars. They're extremely durable, with an average lifespan of 50,000-336,000 hours, which means they'll probably outlast the rest of your vehicle. The light they produce is much brighter and cleaner, much more attractive than incandescent light. The pattern of the LEDs in these lights is unique, so your ride will command attention wherever you go. But one feature makes LEDs particularly appropriate for tail light/stop light use: LEDs rise to their full intensity approximately 200 milliseconds faster than incandescent bulbs. This may not sound like a lot of time, but it may only be a split second that's needed for the driver behind you to see your stop lights and react to avoid an accident.
Every Spyder tail light undergoes a rigorous testing and quality control process before it leaves the factory. All wiring is tested to make sure the light is completely functional, and the housing is sealed with high quality silicone to ensure that no moisture can become trapped inside. Please check your state regulations to make sure whether smoke lights are street-legal. Spyder tail lights are designed to exactly replace your factory lights, however some electrical wiring work may be required. Most lights come with detailed instructions to guide you through the installation.
These impeccably durable Spyder lights provide outstanding performance under the most extreme temperatures ranging from -40C - +80C as well as have superior voltage protection over and under 12.8V to prevent damage caused by overloading or short circuit.
Spyder Auto® is an automotive styling and performance accessories supplier based in City of Industry, California. The company has been serving the automotive industry for nearly a decade, during which time they have consistently outpaced the competition by offering products with cutting edge design and class-leading performance, manufactured to the highest quality standards. Their performance lighting provides unparalleled styling with the latest performance advancements including projector beams, LEDs, and Halos, and they also offer an extensive selection of conventional and OE style lighting. From stock replacement to the most elaborate custom creation, all are price competitive with OEM light units, making Spyder the affordable alternative that delivers more style, performance, and quality while leaving more cash in your pocket.
California Residents
WARNING This product can expose you to chemicals including chromium (hexavalent compounds), which are known to the State of California to cause cancer or birth defects or other reproductive harm. www.p65warnings.ca.gov


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Philosophy: Experience Sailing. Experience Melges.
The philosophy behind the Melges 20 was to create a sexy boat with beautiful lines, while at the same time providing a unique and sophisticated sailing experience. It is modern, ahead of the curve, featuring the latest technology and prudent in its use of cutting-edge materials and concepts. Already, upon its brief introduction to the sailing world, it is fast becoming the benchmark for small keelboats. It satisfies the need for more exciting, fun, simplified sailing in the 20-foot sportboat range.
Easy to rig, launch and haul, the Melges 20 is a pure joy to sail. Comfortably accommodating 2-4 crew, the spirit of the Melges 20 is custom designed to appeal to the amateur (Category 1) Corinthian driver. It is the easiest sportboat to sail on the market today. For women and juniors, the Melges 20 has low load sheets making it very simple for individuals of all ages, physique and skill levels to sail.
The Melges 20 possesses a simplicity that exceeds expectation, far beyond what any sailor could possibly imagine, yet maintains a very high standard of performance.
Why the Melges 20?
No crew weight restrictions. No sailmaker restrictions, yet has sail purchase limitations. The boat and rig are a strict one design.
The same great standard features found on other Melges products like the Melges 17™, Melges 24™ and Melges 32™ are included on the Melges 20, such as a smooth, comfortable deck with a clean simple layout complemented by a truly contemporary design and new, easy, advanced rig set-up.
The Melges 20 will be unlike any other. It will spark a lifelong passion for sailing — that is Melges' commitment to the sport of sailing.


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|Episode Description
|Monday, Oct 1, 2012 - 8:00 AM
Smith shows how to evoke curiosity and expectation in the garden and provides examples. He offers helpful information on citronella geraniums, grafting Japanese maples and an easy way to plant potatoes. G
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