text:
You are hereHome ›
Narrow Search
Now showing results 1-4 of 4
This is a lesson about spacecraft communication. Learners will explore the concepts of "signal" and "noise" by listening to a computer-generated signal from two different distances with no additional background noise, and then with background noise,... (View More) and compare their experiences in a science journal page. (View Less)
Materials Cost: Free
In this learning assessment, students demonstrate understanding of the following concepts: solids, liquids and gases, changes of state, convection, and density. Students create a skit where the actors and actresses are molecules, and dramatize,... (View More) through body motions, how the behavior of molecules results in the observable changes we see. A detailed scoring rubric is included with the resource. The investigation supports material presented in chapter 3 "What Heats the Earth's Interior?" in the textbook, Energy flow, part of Global System Science, an interdisciplinary course for high school students that emphasizes how scientists from a wide variety of fields work together to understand significant problems of global impact. (View Less)
Materials Cost: Free per group of students
Learners will explore the concept of parallax (the apparent displacement of an object caused by a change in the viewer's position) and then simulate the discovery of Pluto with a Blink Comparator via an online interactive.
Materials Cost: Free
In this kinesthetic activity, students learn how photons may be transmitted, absorbed, or scattered. Materials required include a small ball, an overhead projector, 4 clear cups, different liquids (milk, water, black ink, grape juice), and a... (View More) flashlight. This resource is from PUMAS - Practical Uses of Math and Science - a collection of brief examples created by scientists and engineers showing how math and science topics taught in K-12 classes have real world applications. (View Less)
Materials Cost: 1 cent - $1 per group of students


text:
Accent a seating area with this stylish and functional tray table floor lamp in a rich Great Falls blue designer color.More Details >
Style and function combine in this tray table floor lamp design from the Color Plus™ collection. Use the clear glass tray table to hold your favorite beverage or book. Below the tray is a stylish glass lamp base in a beautiful Great Falls blue designer color. A softback fabric shade completes the look up top. Each lamp is custom made to order. Lamp base U.S. Patent # 8,899,798.

subset: commoncrawl


text:
Search results for: E Savings
E Savings
Halifax Savings (Rating: 19) , Votes:One of the UK's providers of saving accounts.http://www.halifax.co.uk/savings/savingshome.asp
Savings Bonds - UK Leading Savings and Investment Bonds (Rating: 4) , Votes:UK Leading savings and investment bonds. Select your product from a range of leading fixed or investment products.http://www.savingsbonds.co.uk
Tuto Moneta (Rating: 13) , Votes:Safe and sound savings programme allowing your money to generate profit of more than +12% a year.http://www.tutomoneta.com
Compare Credit Cards, Savings, Bank Accounts, Personal Loans (Rating: 48) , Votes:Compare credit cards, savings accounts, bank accounts, personal loans & insurance deals with compare and save.http://www.compareandsave.comCategory: Directory/Shopping/Business
KeyBank: Bank Savings Account (Rating: 140) , Votes:Get a KeyBank savings account, bank loan, bank credit card or take advantage of KeyBank's financial planning services or KeyBank's checking options.https://www.key.com/
Comparison site featuring home insurance (Rating: 2) , Votes:Features home insurance, buildings & contents insurance, car insurance, travel insurance and loans, mortgages and savings with product reviews to help consumers decide.http://www.asrecommended.co.uk/
Chelsea Building Society (Rating: 75) , Votes:One of the UK's top 6 mutual building societies. Chelsea Building Society offer a varied range of competitive mortgages, insurance and savings accountshttp://www.thechelsea.co.uk
Scottish Investment Trust (SIT) (Rating: 4) , Votes:The Scottish Investment Trust PLC - Find information on investing in one of the UK's oldest independent self-managed investment trusts with over 115 years' experience. ISA, PEP, STOCKPLAN investment trust savings scheme and Investing for Children.http://www.sit.co.uk
Tax Tips From TaxMasters (Rating: 0) , Votes:At Go Tax Masters, individuals can find a multitude of articles on a variety of different topics that will save them money on their tax bill. A visit to go-taxmasters.com will allow you to see where you can pick up additional savings on your taxes.http://www.go-taxmasters.com
Mobile Banking (Rating: 4) , Votes:Find a local branch in Ithaca, NY offering checking account, student account, business account and mobile services.http://www.tompkinstrust.com/mobile/
Small Business Loans (Rating: 1) , Votes:Find a local branch in Wyomissing, PA offering checking account, student account, business account and mobile services.http://www.vistbank.com/content.aspx?id=15032386098
Consumers Alliance Processing Corporation (Rating: 1) , Votes:Provides debt counseling services including debt comparison and management.http://www.caprocessing.com/
Student Checking (Rating: 5) , Votes:Mahopac National Bank: Find a local branch in Brewster, New York offering checking account, student account, business account and mobile services.http://www.mahopacnationalbank.com/personal/student/
Small Business Loans (Rating: 0) , Votes:Find a local branch in Castile, New York offering checking account, student account, business account and mobile services.https://www.bankofcastile.com/business/loans/
National Book Rentals (Rating: 3) , Votes:Cheap textbook rentals for college students - free shipping, over 3 million textbooks in stock, big savings.http://nationalbookrentals.com
Rewards Network Homepage (Rating: 2) , Votes:Find up-to-date reviews and ratings for thousands of participating restaurants nationwide. As a member of Rewards Network, you can save by earning Cashback Rewards savings at participating restaurants.http://www.rewardsnetwork.comCategory: Directory/Shopping/Food & Drink
Cat Litter Coupons | Enjoy Great Kitty Savings (Rating: 0) , Votes:An online repository for information on coupons and discounts for cat litter, cat food and other pet care related products.http://www.catlittercoupon-s.com/Category: Directory/Shopping/Pets
Investments - investing with Scottish Widows (Rating: 13) , Votes:Information on saving and investment from Scottish Widows. Whatever you want to save for, choose a long-term investment to suit your goals.http://www.scottishwidows.co.uk/investments/index.html
Wristband Express (Rating: 9) , Votes:At WristbandExpress, our mission is clear -- providing our customers with unparalleled value in the wristband identification marketplace. Without exception, we offer the industry's highest quality identification products at extremely competitive prices. Since all of our products are sold direct, we pass along the savings to you.http://www.wristbandexpress.comCategory: Directory/Business/B2B
Bridgend Designer Outlet (Rating: 0) , Votes:Large outlet village offering designer labels at discount prices. Enjoy savings on a whole range of designer brands.http://www.bridgenddesigneroutlet.com/
All things Christmas (Rating: 9) , Votes:Beautiful printable Christmas gift tags, gift certificates, Victorian Santa cards, lists, decorating tips, illustrated full length Christmas stories.http://www.allthingschristmas.comCategory: Directory/Shopping/Holidays & Seasonal
Refined Mens Suits, Mens Jackets, and shoes.= (Rating: 1) , Votes:Top quality mens suits, jackets, trousers, shoes and blazers, free UK delivery and no quibble returns. Fantastic savings on high street suit prices.http://www.eshopone.com
LowCostBatteries - Your online battery supercenter (Rating: 1) , Votes:We specialize in great customer service, fast dependable shipping and low prices. We offer free shipping on orders over $99 and even if you have to pay shipping fees we believe our price savings will offset the cost.http://www.lowcostbatteries.com
Discount Coupons (Rating: 13) , Votes:Offers free coupons, coupon codes, and extra savings from categories such as apparel, automotive, business & career, finance & insurance, travel & luggage or pet supply. Browse by alphabetical order or categories to find coupons instantly.http://www.icetab.comCategory: Directory/Shopping/General Merchandise
Car Insurance Rates (Rating: 2) , Votes:Admiral provides UK motor insurance and MultiCar insurance, offering savings for households with up to 5 cars. Get a cheap car insurance quote now.http://www.admiral.com
Cruise Specials & Discounted Cruise Tickets (Rating: 2) , Votes:Travel agency offering travelers exclusive offers and special savings on a variety of cruises, river journeys and land-based packages and tours.http://www.cruiselocators.comCategory: Directory/Leisure & Travel/Cruises
Choose - Consumer Information Site (Rating: 8) , Votes:Compare credit cards, loans and personal finance with Choose. Offering consumer guides and news.http://www.choose.netCategory: Directory/Business/Resources
Cresco Bank CUSB (Rating: 4) , Votes:Cresco Bank CUSB offers absolutely free checking accounts with a free gift on signup, savings accounts, mortgages, home and auto loans, visa cards and convenient online banking.http://www.cusb.comCategory: Directory/North America
Canadian Online Pharmacy (Rating: 1) , Votes:Our Canadian online pharmacy service can provide you with savings of up to 90% on all your medication needs.http://www.canadadrugcenter.comCategory: Directory/Health & Fitness/Medicine
AllJewelryUSA - No fake jewelry (Rating: 6) , Votes:Unique handcrafted gemstone designs of necklaces, bracelets, earrings for girls, men, women and weddings. Fun jewelry at serious savings. No fake knockoffs here. Develop a quality style of your very own. Let your personal style shine.http://www.alljewelryusa.comCategory: Directory/Shopping/Jewelry
Today's Hottest Deals, Coupons & Promo Codes - Dealspotr (Rating: 1) , Votes:Save money at your favorite fashion shopping stores like Macy's, Old Navy, Nordstrom, JC Penney, and 6pm. Get coupon codes, printable deals, and inside savings tips at Dealspotr.http://dealspotr.com
Buy gold online - BullionVault.com (Rating: 29) , Votes:Buy and insure gold bullion using one simple service. Choose your gold price and buy allocated gold in New York, London or Zurich, Switzerland. All gold ownership is proven daily via online audit.http://www.bullionvault.com
Mexico vacations travel guide, hotels and resorts (Rating: 46) , Votes:Mexico vacations travel guide and booking services on tourism hotels and resorts in Mexico, tours, Mexico vacations plans maps and transfers. Also up to date deals and Mexico vacation packages.http://www.letsgomexico.com
Related searches:
Webotopia provides a business directory designed to promote E Savings companies, products and services whilst helping it's users find the E Savings information they need. Webotopia business directory, with the help of it's dedicated support specialists and reviewers, enables delivery of E Savings quality content, excellent customer support as well as value added services such as content publishing and press releases for it's users.


text:
WKMS Youth Radio Project
The WKMS Youth Radio Project seeks to build a relationship with area kids who have an interest in radio. This project includes youth reporting, like Patrick Jones' interview with Murray State Basketball Coach Steve Prohm, or sound collages of local youth events like a behind-the-scenes scoop of Playhouse in the Park's summer camp production of Disney's Cinderella Kids. You'll find book reviews, commentaries, and other things created by kids, featuring their thoughts and voices. Our hope is to create a virtual community for kids that would be an online showcase of what they're doing in school, in the arts, and beyond in a way that is educational and enlightening.
This project is destined to grow! If your child is interested in participating, or if you are an educator and have great sound you'd like to share, please send an email to firstname.lastname@example.com.
Here's a fun tutorial by Radio Rookies, from New York Public Radio:
See more youth oriented programming on WKMS:


text:
04.25.13: The CCRI Knights baseball team hosted the Mariners of Mitchell College Junior
Varsity for a game on Thursday. The Knights defeated the Mariners 12-1. With the victory
the Knights improve to 26-9 on the season.
CCRI- 12 Mitchell JV- 1
The CCRI Knights' offense exploded for twelve runs in the first three innings. On the mound for the Knights freshman Marc Boutilier (Orlando, FL) picked-up his first victory of the season as the Knights extended their winning streak to 16 games with a 12-1 win over Mitchell College. Co-Captain Mike Sherburne (North Kingstown, RI) and Joe Yankee (Lincoln, RI) led the way offensively with both of them hitting a doubles to drive in two runs while Tyler Santaniello (Lincoln, RI) added a home run and two RBIs as the Knights pounded out 13 hits.
On the mound, Boutilier pitched five very strong innings limiting Mitchell to only four hits and one run while striking out four Mariner batters to pick up the victory. CJ Angelo (Trumbull, CT) came on to pitch scoreless ball over the final two innings to preserve the victory for the Knights. With the victory the Knights improved their overall record to 26-9.
The Knights' next games will be Saturday when they travel to Groton, CT to play Region XXI arch rivals UConn-Avery Point for a doubleheader to decide the location of the Region XXI Championship best-of-three series to be played next Friday through Sunday.
The Community College of Rhode Island, New England's largest comprehensive community college, enrolls nearly 18,000 students in credit courses and thousands more in non-credit and job training classes. Its athletic program boasts 12 varsity programs and an academic support program for all student-athletes.
This page developed and maintained by CCRI Athletics. Send comments and suggestions to email@example.com.


text:
Having been admonished for trying to play too fancy before the home crowd, Chivas USA was going to make sure Sunday's game against D.C. United was going to be nothing of the kind.
And no, that MLS clash of the last-place titans had nothing to do with it.
"Tonight was one of those games that was ugly," Chivas goalkeeper Dan Kennedy said after Chivas scored a 1-0 victory at StubHub Center. "We had three games in eight days, two of them were on turf and away, so our expectations weren't that we were going to come in here and play pretty soccer. We were going to grind it out and it was a good little building block for the team."
Behind Erick Torres' seventh goal in his nine-game MLS career, Chivas scored its second victory in four games and continued its steady progress under Coach Jose Luis Real.
This was no time to fool around against a team that possesses the worst record in Major League Soccer, has not won in 14 road games this season and has scored only four times on the road.
And Real made the decisive move early, replacing forward Julio Morales with midfielder Eric Avila in the 28th minute of the game. That left Torres alone atop the formation and with five midfielders, Chivas could collect itself better for the attack.
"We had one more player in midfield than D.C., so we get the advantage," Real said. "I had to make the change but Morales did well. We needed another player at midfield and Morales is not a midfielder."
And neither is Torres. The 20-year-old scored his fifth goal in three games and has helped spark a late-season resurgence for Chivas (6-15-7), which has picked up 11 points in the past nine games after an 0-10-4 run.
"I am very happy, very thankful I was able to score again," Torres said. "It was a great opportunity for me, but the most important thing is I'm very happy because we got the three points.
"We changed the formation … and we also changed the alignment of the midfield so we were able to get more balls back and be able to start the game from the midfield. My duties changed a little bit — I was alone in the forward position as striker facing two defenders.
"I still need a stronger effort in defense, but I think Coach Real did a good job in accommodating the new formation, and that helped us to balance the game and make it a more equal game."
Torres broke the scoreless deadlock in the 51st minute after the second of two Chivas scrambles around the D.C. net.
After the second one, midfielder Edgar Mejia chipped a ball into the crowd and off a defender. Torres found it and put it into the left corner.
"Cubo's class. I don't think we've had a real forward since Ante Razov," Kennedy said of the player who scored 114 MLS goals. "That was probably the last forward that had as much threat and savvy. It's hard to believe how young he is, and he's really got it all because he can bang, which you have to do in this league.
"You either have to be so good that no one touches you, or you have to be able to bang. He can bang, but then when he gets his chances, he puts them away."
D.C. (3-19-5) didn't give up without a fight, challenging Kennedy with eight shots, four that the keeper stopped.
Still, United could finish with the fewest wins during an MLS season (Chivas won only four in 2005) and could also have the most defeats (Kansas City had 24 in 1999).


text:
Travel Guide of Samana Province, Dominican Republic for: Grand Bahia Principe El PortilloSamana Province, Dominican Republic
Samana Summary
- Average temperature is 78 degrees Fahrenheit
- One of the most beautiful landscapes in the D.R.
- Amazing, "best in the world"-type beaches like Playa Rincon
- Las Terrenas is known for its great restaurants
- Fantastic whale watching from January through March
- Home to the waterfalls at El Limon
- Roads are beaten up, so travel can be rough and slow-going
- Cruise ships frequently stop here, packing the town of Samana with tourists
- Far from Santo Domingo and Puerto Plata
- 45-minute, $65-dollar cab ride from Samana El Catey International Airport, which does not get direct flights from the U.S.
What It's Like
A narrow peninsula in the northeastern corner of the D.R., Samana is the country's least developed and most serene section. Its beaches, many of them remote and secluded, rank with some of the D.R.'s finest, and the area is characterized by lush tropical forests, verdant mountains with dramatic sea views, waterfalls, and a handful of luxury resorts that take full advantage of these natural wonders. The only thing that detracts is the periodic arrival of cruise ships at the peninsula's biggest city (also known as Samana), which floods with souvenir-obsessed day-trippers during these times.
Where to Stay
For a real isolated-from-reality experience, consider the Gran Bahia Cayo Levantado, which is located on a small island 15 minutes by boat from Samana. The service at this new resort is a little weak, but the rooms are huge and stunning and the setting truly paradise-like. Back on the mainland, the Gran Bahia Principe Cayacoa has very good food and a gorgeous pool perched atop a cliff overlooking the bay. The Gran Bahia Principe El Portillo, a quiet, comfortable resort with a fantastic beach, is close to the town of Las Terrenas, which holds far more appeal than the town of Samana.


text:
We use cookies to optimise your experience on our website. If you continue we'll assume that you are happy to receive our cookies. However, if you would like to, you can change your cookie settings at any time.Continue
On Rightmove you can search over one million UK properties to buy or to rent, and thousands of overseas properties to buy.
Keep your finger on the pulse with actual property prices, or get the inside line on price trends.
Did you know that you can receive instant property alerts when you create an account with Rightmove?


text:
Punta Mita, Riviera Nayarit Travel Guide
Punta Mita Summary
- Excellent sandy beaches
- Great snorkeling, fishing, and boating
- Two renowned Jack Nicklaus-designed golf courses
- Some of the best surfing waves in the region
- Upscale hotels, including some of the most famous properties in Rivera Nayarit
- Row of beachfront restaurants with authentic cuisine and great views
- Excellent fine dining at the renowned Cafe des Artistes
- Fewer crowds than in other areas
- Great whale sightings during the migration season (December through April)
- Little local charm
- Limited nightlife
- Some jellyfish problems during the fall season
What It's Like
About 30 miles north of the airport, Punta Mita is a ritzy residential and resort area, resting on a hook-shaped piece of land that's surrounded on three sides by the Pacific Ocean. A few decades back real estate developers chased a village of fishermen off the point at Punta Mita, fenced it off, and turned it into a luxe enclave, now home to upscale hotels, homes, and two of the best golf courses in Mexico (not to mention some of the best surfing waves).
The villagers moved down the road a mile or so, into a new location they called Anclote. Anclote is often referred to as Punta de Mita due to its proximity, and is seeing its own wave of development. Although some of the best dining can be found at all-inclusive, 5-star resorts such as the Four Seasons and the St. Regis, a few humble beachfront eateries have sprouted in Anclote, offering authentic Mexican food at reasonable prices. And one of one of the most important restaurants in the area, the Café des Artistes del Mar, is located in Anclote, inside the Hotel Cinco.
A number of beaches, coves, and bays encase the peninsula, keeping temperatures mild -- averages of 85 in the summer and 75 in the winter. With its abundance of pristine beaches, the most popular activities here are ocean-oriented, such as snorkeling, fishing, and boating. Also, one of the main attractions in the area takes place between December and April, when hundreds of whales can be seen swimming south along the coast during the migration season.
Punta Mita is glamorous, high-end and absolutely gorgeous -- but it is removed from the local culture. Driving through the perfectly paved roads lined with beautiful manicured grounds and striking mansions, one might feel as if she is in an upscale residential gated community in the States. Those curious to learn about the Mexican culture will have to leave the Punta Mita security guards in perfectly ironed uniforms behind and explore some of the region's charming small towns. However, few golf courses in Mexico can compare o Pacifico and Bahia, so well-heeled golfers won't find a more convenient location than this.
Where to Stay
Punta Mita is home to two of the most upscale and renowned resorts in Riviera Nayarit: the Four Seasons and the St. Regis. Inside the complex there are only luxury properties and high-end private homes, so those looking for more affordable options might want to consider checking out the few budget lodging options in Anclote. Mid- and upper-middle-range hotels are harder to come by, beautiful Hotel Cinco being the exception.


text:
Uplifting, motivational and inspiring music track that brings to imagination and evokes the feelings of success, freedom, victory, hope and accomplishment.
The track starts out with the piano with an atmospheric piano background, evolves and escalates to the main part with orchestral strings, bass and drum beat, up until the breakdown with string spiccatos and pizzicatos that have a light and sweet duet with piano, before going to the intense part with full orchestra and choir to conclude the musical composition.
This track will work great in commercials, TV and radio, company websites and videos, and other audiovisual media.


text:
Sharapova powers on in search of elusive Miami win
Maria Sharapova powered her way past another opponent at the Sony Open in Miami on Monday as the Russian world number two remains on target to finally claim a tournament that has brought her plenty of heartbreak.sports Updated: Mar 26, 2013 10:53 IST
Maria Sharapova powered her way past another opponent at the Sony Open in Miami on Monday as the Russian world number two remains on target to finally claim a tournament that has brought her plenty of heartbreak.
The third seed shrugged off the challenge of Klara Zakopalova, easing to a 6-2, 6-2 victory over the Czech to advance to the quarter-finals and inch closer making it fifth time lucky in Florida.
Sharapova was beaten in the last two finals after also falling in the tournament decider in 2005 and 2006, and her determination to go one better this year was evident against Zakopalova, who was helpess in the face of the Russian's power.
Earlier, top seed Serena Williams stared defeat in the face before mounting an exciting comeback to overcome Slovakia's Dominika Cibulkova.
Williams trailed by a set and 4-1 before she reeled off the next five games and ultimately took the match 2-6 6-4 6-2.
"This particular time I just thought to myself, 'I've been down worse. It's nothing new. Just keep fighting,'" Williams told reporters.
"I never give up. It doesn't matter whether it's in life or on the tennis court, I keep fighting. That's what I kept doing today."
Williams closed out the contest with her 14th ace in a battle that lasted a little less than two hours. The American is bidding to become the tournament's first six-time winner, and claim her first title here since 2008.
For Cibulkova, it was another missed opportunity. Last year, she had then top-ranked Victoria Azarenka down 6-1, 5-2 but could not finish the job.
On the men's side, second seed Andy Murray overcame some early jitters before advancing past Grigor Dimitrov 7-6, 6-3 in their third round encounter.
Murray had issues with his serve early on and fell behind 5-2 in the first set but his Bulgarian opponent was unable to close out the set, suffering as a result of three double faults.
The Briton found his rhythm in the second set and never looked back.
"It was way cooler today with much slower conditions," Murray said. "I was leaving the ball a bit short. Once I started to improve my depth a bit, I made it tough for him."
The reigning US Open Champion will next play Italy's Andreas Seppi. Murray, a Miami winner in 2009, was beaten by Novak Djokovic in last year's final.
First Published: Mar 26, 2013 10:49 IST


text:
April 16, 2005
WORCESTER, Mass. - MIT (17-7, 6-2) moved into sole possession of second place in the NEWMAC standings after a convincing two-game sweep over WPI (6-18, 3-5). The Cardinal and Gray scored early and often to pull away 9-3 in game one of Saturday's scheduled doubleheader, while Tech unleashed its potent offense for a 14-3 victory in game two.
Jason Witzberger opened up the weekend twin bill by extending his hitting streak to a career-high 10 games with a double (he would make it 11 after game two). Wayne Duggan drove Witz home with a single, before scoring on a sacrafice fly by Warren Bates. Greg Williams, who has endured a minor slump at the plate, began an eventful day with a two-run single that pushed MIT ahead 4-0 after one.
Four runs was all MIT would need as Mike Batty looked strong on the mound. Pitching six solid innings, Batty leveled his record at 3-3 after surrendering three runs while striking out five.
Witzberger reached base on all four plate appearances, scoring three runs on two hits and taking two bags after getting hit by a pitch. He also stole two bases to raise his team and career-high total to 17 in 17 attempts.
Ricky Tydus delivered in the No. 2 hole, going 2-for-3 with a game-best three RBI, while Duggan and Williams each collected two hits and a pair of RBI.
Wayne Duggan was the story in the second game, dominating on the hill and at the plate. Carrying MIT to its fourth straight by giving up only two earned runs and recording nine strikeouts, Duggan pitched seven strong innings to move to 4-0 on the season. He was even more commanding with the bat, going 4-for-5 with four RBI.
Tydus and Williams also capped tremendous afternoons as they both went 3-for-5 with two RBI. Witzberger went 2-for-4 with a walk in reaching base safely for the 21st consecutive game.
The Engineers return to action, Tuesday, hosting first-place Wheaton College in a critical NEWMAC tilt. The game is scheduled to start at 3:30.


text:
Follow RFF News on your cell phone. Text follow rff to 40404 you will receive txt messages with RFF News
0 Members and 1 Guest are viewing this topic.
Wth? Why did Amber get a standing O?
I think producers want an Angie/Amber finale with the constant praising.
Page created in 0.105 seconds with 33 queries.


text:
GIL McDOUGALD
Gil McDougald, 82, the American League Rookie of the Year in 1951 and a versatile member of dominant
teams for 10 seasons, died Sunday of
at his home in
, the Yankees announced.
McDougald, who played second base, shortstop and third base, was an All-Star in five seasons for the Yankees. He played on five
champions from 1951 to 1960.
Gilbert James McDougald was born May 19, 1928, in
and signed with the Yankees in 1948.
In 1951, he hit .306 with 14 home runs. He drove in six runs in one inning of a game that season, with a two-run triple and a grand slam against the St. Louis Browns.
In 1955, he was struck on the head by a ball during batting practice and gradually lost hearing in both ears. His hearing was restored in 1995 after surgery to insert a cochlear implant.
McDougald retired after the 1960 season.
Director introduced top Italian stars
95, who directed some of postwar
most famous films and launched the careers of some of the country's greatest actors, jumped to his death from a
hospital window Monday, Italian media said.
He was being treated at Rome's San Giovanni hospital for pancreatic problems, said Anna Scoltore, who heads the hospital's media office. She said he had been admitted a few days ago and that it appeared his condition was terminal.
Monicelli directed such Italian film classics as 1958's "Big Deal on Madonna Street," which starred
; "
" of 1959, which won the Golden Lion at the Venice Film Festival; "For Love and Gold," and the "My Friends" series with Ugo Tognazzi and Philippe Noiret.
He also worked with some of postwar Italy's greatest actors, including Mastroianni,
, Alberto Sordi,
Monicelli shared Academy Award nominations for screenwriting for "The Organizer" (1964) and "Casanova '70" (1965).
A native of Tuscany, he made his first short film when he was 19 and made his directorial debut in 1949 by directing the Italian comic genius Toto, a partnership that would help make them both famous.
Monicelli remained active into old age and had cameo appearances in numerous films that he did not direct, including "Under the Tuscan Sun" in 2003.
Northrop president; arts patron
Frank William Lynch, 88, who joined Northrop Corp. in 1950 as a research engineer and served as the company's president from 1982 to 1987, died Nov. 21 at his Corona del Mar home, his family said.
As Lynch rose through the ranks at Northrop, he held several key management positions, mainly in the company's expanding electronics business.
He was one of several Northrop executives to testify before Congress in the late 1980s during hearings that investigated defense-industry fraud. In 1988, he told Congress that test results on the company's MX missile had been falsified. Two years later, the
-based company pleaded guilty to 34 criminal fraud charges and agreed to pay the government a $17-million fine to end the case.
In 1987, Lynch was named vice chairman of the Northrop board; he retired from the company in 1989.
Born Nov. 26, 1921, in San Francisco, Lynch received a bachelor's degree in political science in 1943 from
. After serving in the Army Air Forces during
, he earned another bachelor's in electrical engineering from Stanford.
He went to work for the
in Seattle but returned to
in 1950 to marry his college sweetheart, Marilyn Hopwood. She died in 1998.
In retirement, Lynch earned another bachelor's, in economics, from
, and was a major supporter of the arts in Orange County. He directed several nonprofit corporations, including Ballet Pacifica, an Irvine-based company of which his daughter, Molly, was artistic director. His other daughter, Kathryn, is an English professor at Wellesley College.
Lynch joked in 1990 in The Times: "I've gone from the B-2 to the tutu."
Longtime headmaster of the Curtis School
Willard E. Badham III, 87, who for nearly three decades was headmaster of the Curtis School, a private elementary school in
, died Nov. 21 at his
home, the school announced.
After graduating from
in 1948, Badham joined the Curtis School as a physical education instructor. In 1964, he became the third headmaster of the school, which was founded in 1925.
He played an integral role in the school's growth and its 1983 move to a 27-acre campus on Mulholland Drive near the
Freeway, according to a statement by the school. He retired in 1992.
Born Oct. 21, 1923, in Los Angeles, Badham majored in physical education at USC but left school during World War II to serve as a pharmacist's mate on a Navy destroyer in the Pacific.
For many years, the father of two ran summer day camps in Los Angeles and a summer camp in the Sierra
Contemporary Russian poet supported Sakharov
Bella Akhmadulina, 73, a poet whose verses have been described as among the best in contemporary Russian literature, died Monday at her home near Moscow. Her husband, Boris Meserer, told the ITAR-Tass news agency that she had a
Akhmadulina published her first poems in 1955 and quickly won nationwide popularity. Her poetry was praised for its depth and bold use of metaphor.
once described her verses as a "treasure of Russian poetry" and placed her above other poets of her generation.
In the 1960s, Akhmadulina and other poets drew large audiences striving for intellectual freedom in the brief thaw after Stalin's death. Her books of poems included "The String," "Fever," "The Candle," "Dreams of
," "The Secret" and many others.
Akhmadulina often challenged Soviet authorities by defending poets, writers and others who were facing official persecution. She took part in the Metropol literary almanac that was published abroad in 1979 and angered the Soviet government. She published an open letter in support of dissident physicist and Nobel Peace Prize winner Andrei Sakharov when the Soviet government sent him into internal exile.
Akhmadulina's first husband, Yevgeny Yevtushenko, also a prominent Russian poet, said on Rossiya 24 television that she was an example of "civic nobleness." "She fearlessly defended all those who were in trouble," he said.
On his blog, President
described her poetry as "classic of Russian literature."
Kevin Parry,
a businessman who funded the Australian yacht Kookaburra III, which lost to Dennis Conner's Stars and Stripes in the 1987 America's Cup sailing competition, died Friday of injuries suffered when the vehicle he was driving rolled near his home north of Perth in West
. He was 77.


text:
Brown Argus
This small butterfly has a silvery appearance as it flies low to the ground over sheltered flowery grasslands. In Britain and mainland Europe, the pattern of wing spots is highly variable and many local races (and sub-species) have been described.
In Scotland, most individuals are of the race artaxerxes and have a characteristic white spot in the middle of the forewing (see photo). In northern England, this spot is generally dark brown or black. Similar to Brown Argus but differentiated by orange spots. The butterfly occurs mainly as small, scattered colonies and has declined in northern England.
Size and Family
- Family: Blues
- Size: Small
- Wing Span Range (male to female): 29mm
Conservation Status
- Section 41 species of principal importance under the NERC act in England
- Scottish Biodiversity List
- UK BAP status: Priority Species
- Butterfly Conservation: High
- European status: Not threatened
- Protected under Schedule 5 of the 1981 Wildlife and Countryside Act (for sale only)
Caterpillar Foodplants
The most important food plant is Common Rock-rose (Helianthemum nummularium), though there are rare records of egg laying (probably accidental) on other plants.
Occurs usually in well drained, lightly grazed or ungrazed unimproved grasslands. They prefer sheltered habitats, frequently with scrub and patches of bare ground such as; sand dunes, quarries, coastal valleys and steep slopes.
- Countries: England, and Scotland.
- Distribution Trend Since 1970's = +18%.
Northern Brown Argus Priority Species Factsheet
pdf 320.14 KB


text:
The company is expected to replace these systems with both existing and future VNX and VNXe storage area network (SAN) and network-attached storage (NAS) systems, which were introduced in January.
"We will continue to sell software and hardware as updates to existing customers, but not be selling [Clariion or Celerra] to new customers," said Eric Herzog, VP of product marketing and product management for EMC's unified storage division. "We have upgraded customers from older Clariion or Celerra platforms into the newer VNX 3300 platform."
Although most Clariions and Celerras will be removed from the price list in January 2012, EMC said it will provide support for existing customers for five years. The company will also offer previous-generation hardware upgrades for the Clariion CX4 and NS, including Fibre Channel disk, I/O, and software upgrades, for 18 months past the end-of-life date.
EMC has gotten a good run out of its Clariion line; by discontinuing Clariion and Celerra it has shown its support of the new VNX and VNXe storage arrays.
The VNXe is available through the channel only; the VNX midrange storage arrays can be bought from the channel and EMC. According to Jonathan Siegal, a director of product marketing for EMC, the VNX family has accounted for two-thirds of the company's SAN/NAS storage product sales. The VNXe family starts with the VNXe3100, which offers NAS and iSCSI support starting at $9,500.
EMC has two programs to migrate Clariion and Celerra customers to VNX. The first option is a new program called EMC Enabled Do It Yourself Migrations. This program, which is available at no charge, is intended for customers with limited data migration needs and professional services budgets. It gives assistance in migrating data. EMC also offers a fixed cost migration and custom migration services.
Below the VNX are a range of products from EMC's Iomega that are targeted at small and midsize businesses. Iomega on Tuesday introduced the StorCenter px12-350r network storage array. With a capacity of 36 TBs, the px12 includes solid state drives for transaction-intensive applications, gigabit Ethernet connectivity, 4 GB of memory, and 7200 RPM disk drives. The px12-350 is the largest Iomega array and ranges in cost from $9,500 to $30,000. It is available now.
Deni Connor is founding analyst for Storage Strategies NOW, an industry analyst firm that focuses on storage, virtualization, and servers.
Read our report on storage for highly converged networks. Download the report now. (Free registration required.)


text:
Made (Better) in Japan
When it comes to eating in Tokyo, you might think only of impossibly fresh sushi, bowls of ramen, and melt-in-your-mouth Wagyu steaks. But over the past few years, Japanese chefs have branched out, mastering Italian cuisine and creating French food that would fascinate a Frenchman. Most amazingly, they're reinventing Chinese. Alan Richman gets lost in the pleasures of Tokyo, a place where nothing is good enough unless it is perfect.
Susumu Kakinuma and I bonded instantly. We had this in common: He loves belted 7.62-millimeter NATO ammunition, standard for the M60 machine gun. Shells are all over his Tokyo pizzeria, even strewn around the ladies' room. I used to love firing 7.62-millimeter rounds from an M60 machine gun.
I told him I'd been in Vietnam. True. I told him
I'd fired off hundreds of 7.62-millimeter rounds. Also true. It just happened that I'd fired them in training, not in battle. In fact, I'd seen a lot more pizza than combat in Vietnam. No reason he had to know that.
Kakinuma, one of the best pizzaioli in Tokyo, is the owner of Seirinkan and an authority on Naples-style pies. I know a lot about pizza, too.
I once spent a week in Naples, fascinated by its pizza ovens. They are crazy hot, ingot hot, but while I was there, timing every pie I ordered, none came out in less than seventy seconds.
I asked him how long his took.
"Sixty seconds," he said.
"Impossible," I replied.
He smiled confidently.
In went the pie. Out came the pie. Sixty seconds. Not fifty-nine or sixty-one. He said his oven was probably 900 degrees.
Chef Susumu Kakinuma of Seirinkan works his miracle pizza oven
I could not have been more impressed. In honor of our instantaneous friendship, he asked me to follow him, and he led me down a spiral staircase to the basement. He slid back a door marked private (in English). Inside was a tiny bar, a shrine to Gene Krupa, complete with a few of his drums.
I had found paradise. Upstairs, Kakinuma prepares two kinds of pizza, marinara and Margherita, because that's what you get at his favorite pizzeria in Naples. (I preferred the marinara, because the tomato sauce and garlic were so vivid.) His crusts are soft, chewy, puffy, slightly charred, and incredibly tender.
Pizza at Seirinkan
Seirinkan—roughly translated, it means House of Hollywood—is primarily a tribute to Jules Verne. It looks a little like a submarine. The oven resembles those on coal-fired boats or trains. Outside, by the entrance, are a camp table and chairs, maybe military, British-made. Upstairs are old Soviet military posters. The indoor chairs appear as though they were salvaged from an abandoned church—they're wooden and have little pockets that could hold prayer books. The walls are painted battleship gray.
Kakinuma, who is 49, told me that he learned to make pizza by eating pizza. He said, "Almost fifteen years ago, I was eating out in Naples. Not cooking, just eating out. For one year, I had at least a pizza a day, every day."
And so he came home and built a pizzeria. With all the accoutrements.
You might call the man obsessive. I don't believe he would take offense. In Japan, such compulsiveness is said to result from an oppressive society that disapproves of personal expression. Schools are regimented. Jobs, historically, are for life. A section of society tests boundaries. Individuals break away, desperately in need of singularity.
Kakinuma also liked me, I suspect, because of my obsession with the cooking time of a Naples pizza.
Down in his tiny bar, maybe 200 square feet of space with a half-dozen red velvet barstools, tiny red-shaded sconces, and a miniature red velvet couch, he has a DVD player and a small movie screen. He put on Silk Stockings with Fred Astaire and left me there, confident I would be happy. He said, "When the customers come down here, they don't want to leave."
Now you understand. This wasn't my favorite restaurant in Tokyo. This was my favorite place in Tokyo.
kakinuma might be on the fringe of society, but he's really very Japanese, not an anomaly at all. In his own peculiar and immoderate manner, he is a practitioner of The Way. To the Japanese, that means doing things right. They are not inventors as much as they are craftsmen, although that does not do them justice. They perfect. They improve. They burnish.
They have done so with automobiles. With TVs and radios. With comic books. And with food. Today, no city is embracing international cooking more intensely than Tokyo—one estimate puts the number of Italian restaurants at 2,000. It's a reflection of the awe that the Japanese feel for the most honored cuisines of the world.
I've heard repeatedly that the Japanese who apprentice at great restaurants work absurdly long hours without complaint. They learn to replicate the food, and once they return home, they are unwilling to deviate from their training. Out of respect for the traditions of the cuisine they've studied, or from lack of confidence in their own worthiness, they slavishly adhere to classic principles. Improvisation, I was told, is not consistent with The Way.
I went to Japan to learn what Japanese chefs were doing with non-Japanese food, and to be honest, I was anticipating more than echoes and imitations. I've always felt that the Japanese were too motivated to settle for mere repetition. And when it comes to chefs, I don't know many so unimaginative that they will remain uninspired.
My plan was to learn how the Japanese dealt with the food of Italy, France, and China. Those are the cuisines that travel best, or at least most frequently. (I thought of adding Mexican to the list but gave up shortly after arriving in Tokyo and having lunch at a kitschy joint where the Japanese waitresses dressed like Aztec sacrifices.)
I wanted Japanese chefs only. And I wanted Japanese-owned restaurants. Even though high-end chains, particularly those with French credentials, have been accepted unconditionally in Tokyo, I wanted no part of them. (Nobody should want any part of them.) I had plenty of choices, too. Tokyo has about 160,000 restaurants, far more than any American or European city. The simple explanation: Almost all of them are small.
I couldn't hope to be comprehensive, but I wasn't the only visitor so challenged. While I was there, Michelin released a guide to Tokyo restaurants that was shockingly sketchy. It didn't attempt to make sense of the city, as Michelin has always done elsewhere. The reviewers listed the 150 restaurants they liked best, gave them all stars, added a few meaningless platitudes, and left. It reminded me of the best advice given America during the Vietnam War: Declare victory and go home.
I understand how daunting Michelin's undertaking must have been. I probably couldn't have located any restaurants without assistance. It's important to know this if you are traveling to Tokyo: If you expect to leave your hotel, hop into a taxi, hand the driver an address, walk into a restaurant, and select a meal, you could not be more ill-informed.
The taxi drivers couldn't find Mount Fuji if it was staring them in the face, which it is. (And they have GPS in their cabs.) The restaurants seldom offer any language other than Japanese—you'll be lucky to find a French or Italian menu anywhere French or Italian food is sold. The streets rarely have signs, and the buildings are cursed with a numbering system that is incomprehensible even to the Japanese.
I had guides: Shinji Nohara, a Tokyo food writer who led me on most of my expeditions, and Yukari Pratt, a chef, wine authority, and journalist. I selected my restaurants based on advice from them and other Japanese experts. Everywhere we went, with few exceptions, Nohara or Pratt had been before. They got to places new to them by sticking their heads out taxi windows and asking strangers for directions. Tokyo is that tough. Nohara was determined to teach me the subway system, but after he accomplished that not-too-difficult mission, I still remained helpless.
One sunny afternoon, after I'd been in the city for more than a week, I left my hotel on a solo adventure: I sought lunch.
I had one of those little maps that hotels hand out to guests. The concierge had precisely marked the location of a particular restaurant. I had its name written in both English and Japanese.
For nearly two hours, I walked the streets, searching. Finally, hopelessly lost and frustrated, I walked dispiritedly into a McDonald's and had the McPork sandwich, a minced-pork patty with sticky sauce on the hundred-yen menu. Well, I did say I was there to eat foreign food.
ristorante terauchi is one place in Tokyo not difficult to find. It's across the street from an American military compound, Hardy Barracks, and you're likely to see, as I did, a helicopter landing to drop off American VIPs. This distresses the oft-protesting locals, and I sympathize with them—if I lived in the heart of Manhattan, I wouldn't appreciate Japanese choppers landing on my block to drop off Japanese admirals.
Ristorante Terauchi is expensive, too. You have undoubtedly heard about the high cost of dining in Tokyo. At Terauchi, so Tuscan it might well be in Florence, I rashly accepted a suggestion from my waiter that I upgrade a plate of sliced meats from normal to delu. The charge rose from $29 to $58.
The specialty of this stucco-walled establishment is grilled meats, but I thought the best preparations of owner Masayuki Terauchi were grilled vegetables, chicken-liver crostini, and pasta with white truffles, only a few dollars more than pasta without white truffles. "Truffles are normal in this restaurant," Terauchi told me. I wasn't quite able to determine how food was priced in Tokyo restaurants—randomly, I suspect. At this sixteen-seat, open-kitchen Italian spot, I seemed to have paid more for cold cuts than for white truffles.
Terauchi was the first of numerous chefs I met who had no formal training in the cuisines they were preparing but had learned independently. He once traveled through Italy for an intense month and a half, spending $30,000 on Italian food.
Ristorante Terauchi's pasta with truffles
One of the genuine bargains in Tokyo is a friendly, modern neighborhood spot called Ostü, close to the emplary Park Hyatt hotel—you know it from the film Lost in Translation. The chef, Masato Miyane, worked for six years in Italian restaurants, including the wonderful Al Bersagliere in Lombardy, and also at Locanda Nel Borgo Antico in Barolo, where, he said, "I drank a lot of wine." He makes four or five kinds of fresh pasta daily.
I ordered a small three-course luncheon menu for about $17 and splurged by requesting my pasta with black truffles, a $4.50 option. Try finding that kind of bargain in Italy. Miyane's rationale for becoming an Italian chef was fundamental. "When I was a child growing up, I preferred pizza and pasta," he said.
I ate only one poor meal in Tokyo, at the well-regarded Acqua Pazza. The dining area is belowground, which wouldn't be terrible had the designers made some effort to make it feel as though it were not belowground. I have to concede that for a subterranean restaurant, Acqua Pazza attracts a fashionable clientele.
The evening I went in, a group of businessmen were dining in a private room, and several geeky guys wearing high-top sneakers and knit watch caps pulled low over their eyes were dining with their families, a baby included. Over the course of the meal, one of them took off his sneakers, which would have detracted from the ambience if Acqua Pazza had any. The kid and I were both on the verge of crying, but for different reasons.
In my case, it was the wine list. Acqua Pazza offered the most overpriced bottle of wine I saw in Tokyo, perhaps the most overpriced wine I've seen in my life. It was a 1990 Gaja Barbaresco for about $7,000, around twenty times retail. I assumed it was there in the faint hope that a Japanese businessman dining with a big-haired hostess picked up in a Ginza bar would wish to dazzle her with his wealth, although the restaurant later claimed it was a misprint. The real price was $700, not enough to impress a hostess with big hair.
Should you decide to patronize this establishment, I recommend avoiding the wine list. I also recommend avoiding the freshly made squid-ink pasta. It was bleeding ink that inundated everything, including the cuff of my jacket. The preparation included mushrooms and diced squid, both absolutely black, whether from the ink or from natural causes I could not determine. A tasty fried-basil topping survived unstained.
After evading a hard sell of grilled oysters, I agreed to the signature dish, "today's catch in a sizzling water." The water, laced with bits of clams, dried tomatoes, olives, and capers, was fine. The fish was overdone, basically mush. Acqua Pazza reminded me of a style of Italian dining so often encountered in America, the overwrought and overpriced caricature. The other Italian restaurants I tried were clearly in search of authenticity, which is invariably the smartest plan. Italian food rarely rewards experimentation.
Still, I was hoping for something more than mimicry—a little creativity is always excusable. It's also necessary, because the flavor of Italian products is so difficult to duplicate in other countries. When in search of Italian restaurants outside Italy, I always hope to stumble upon chefs who capture the spirit of Italy, and none did that nearly as well as Tomofumi Saito of Il Ristorante Nella Pergola. His restaurant is sleek, modern, and understated, and he is a chef of near zealous passion.
I got the impression that the man rarely sleeps, so busy is he perfecting his cuisine. "I'm Japanese," he said. "My mind-set is how to think about life and pursue perfection—how can I as a Japanese person make it better. I work late to make that point." He, his wife, and three assistants operate this fourteen-seat restaurant on the ground floor of a medium-rise building across from a convenience store. That won't help you find it, since most of Tokyo appears to consist of medium-rise buildings across the street from convenience stores. (Usually, these convenience stores are packed with grown men standing by the magazine racks, rapturously reading comic books.)
Nella Pergola has an oversize reception area where more tables could go if Saito was of a mind to add them, a large table in the -center of the room holding digestifs and wines by the glass where more tables could go, plus a glassed-in garden where I thought more tables could go, but I was told that was forbidden by the landlord. Quite a country: Profit isn't everything, even to property owners.
A sautéed sardine at Il Ristorante Nella Pergola
From the first plate—not melon with cured pork but melon sorbet with cured pork_,_ a concession to a warm evening—I knew this was it. If Saito's food doesn't taste exactly like that of Italy, it is purely because so many of his products are local, and nobody would deem that a weakness. I don't think I've had an Italian tomato the equal of his Japanese tomatoes. I was elated by a meaty sardine and by a lightly breaded, abnormally juicy veal chop. When I called his food special, he called it the food of normal life, an exquisite definition of Italian cuisine.
Saito is also the pastry chef, and his deconstructed tiramisu—a skeletal chocolate biscuit, mascarpone cream, coffee granita—might be the best that hoary old dessert has been. He learned his craft in northern Italy and picked up lessons in press relations from Cesare Giaccone, one of the true eccentrics of Italian cuisine, a man who rejects attention. Maybe that's why Saito didn't seem particularly impressed when I told him that his was my favorite Italian restaurant in Japan.
Dessert at Il Ristorante Nella Pergola
if any cuisine in Japan does not fit the image of what a local diner would appreciate, it's French. Yet the food has been embraced unreservedly and rapturously—possibly because the Japanese venerate such chefs as Joël Robuchon and Paul Bocuse. French food is full of cream and butter, which Japanese food is not. It's prepared exuberantly, in contrast to Japanese food, which is often so restrained it seems not to exist. Portions are plentiful and fid-price meals staggeringly large—the Japanese appear to possess the appetites of midwestern truck drivers.
Kazuhiko Kinoshita, chef-owner of the restaurant Kinoshita, offers fid-price meals of extraordinary value and astounding complexity. I selected a nine-course menu, nothing extraordinary by Japanese standards, and happily noticed that it included an intermezzo of a carrot puree under a light tomato gelée. Japanese chefs embrace all culinary possibilities in the French repertoire, including the largely abandoned concept of the palate-cleansing intermezzo. I suspect they leave nothing out for fear they might be accused of parsimony. Table settings give a hint of the quantity to come: At one point during my meal, I counted eight forks, knives, and spoons surrounding my plate.
Kinoshita resembles one of those angry sushi chefs of legend. He stands glumly behind the counter of his open kitchen, his head semi-shaven, as though he hasn't gotten around to sprucing up. The extent of his visible attire is a white T-shirt and a stained apron. I admired the no-nonsense look.
His restaurant seats about thirty, and the decor is unremarkable, although that might be giving it too much credit. A wreath made of wine corks graces the wall just inside the door. The ceiling has exposed pipes and the banquettes appear to be cushioned in red velveteen. Oddly enough, I admired this look, too.
This might be the best spot in the city to drink high-quality French wine: 1985 Krug champagne, about $330, which is less than retail; 2002 J.-F. Coche-Dury Meursault, about $210, less than retail; 2001 Ponsot Clos de la Roche Vieilles Vigne, $170, about retail. It's also one of the best spots in Japan to eat: No starter I had surpassed his savory leek blancmange surrounded by an intensely rich shrimp bisque. That preparation summed up his style: complicated, intense, yet wondrously light. The salmon was heavily smoked yet ethereally delicate, topped with frizzled potatoes. He offers foie gras two ways, the terrine with a caramelized-sugar topping and a sautéed version atop mushrooms (with more shaved truffles, which again seemed to cost nothing at all).
Smoked salmon topped with frizzled potatoes at Kinoshita
Kinoshita, who is 49, came to the profession late, when he was 30, and learned a great deal from cookbooks, including those of Joël Robuchon, which might account for the intricacy of his dishes. He told me he became a French chef because "I thought French chefs were cool and I would impress people by being one." Then he smiled slightly. "Once I became a chef, I realized it was not so cool, you don't make much money, and it is tough. But it is a great job."
His food has flourishes, but they are subtle ones: "I cannot get rid of the classic because it is the basic, the backbone. Human beings cannot live without backbones." He admitted that he does not stray far from the traditional, because he hasn't been to France and worries about criticism from those who would say such a chef is not qualified to rework French recipes.
For sheer quantity of substantial French food at a very good price, about $80 per person, I appreciated L'Ami du Vin "Eno," which has an utterly perplexing menu that I never did figure out. The wine list is good. The service isn't, inasmuch as there isn't much of it. One gentleman was waiting on all tables, trying to transport massive quantities of food. He was, I suspect, the owner, and he apologized, saying, "It's just me."
The foie gras terrine was well-balanced, the turbot expertly grilled, and the crusts on both the sweet and savory pies wonderful. The chef's weakness is his sauces, consistently thin. L'Ami du Vin "Eno" reminds me of those restaurants that could be found decades ago across the street from French train stations, catering to travelers passing through town.
The epitome of Japanese dining is Kitajimatei, minute and hidden, thoughtful and respectful, elegant and cautious. It should not be missed if you can locate it. The taxi driver, baffled, let Nohara and me off a block away, and we walked down a street that wasn't more than an alley, finally coming to a faded yellow canopy. The dining area has a few decorative items a little better than flea-market quality, plus ice-cream-parlor chairs. Table settings are splendid. I loved the amuse-bouche, a buttery croissant with an anchovy tucked inside.
Kitajimatei's anchovy-croissant amuse-bouche
The first plate from chef-owner Motoyuki Kitajima, who trained at the monumental French restaurants Troisgros and Georges Blanc, appeared to be his signature dish—sea urchin in consommé with a garnish of cauliflower cream, the essence of silkiness. He then brought out a huge whole snapper that he'd gotten from the fish market that morning, an irresistible offering, sliced off a chunk, and panfried it. The promise of fish this fresh sounded hard to beat, but the preparation was overseasoned, reminiscent of Indian food. The beef was Wagyu, and out came a Laguiole knife to slice it, though it was so tender no such implement was required. Dessert was roasted chestnuts, exquisite green grapes, and Asian pears. I think this restaurant, more than any other, made me understand how artfully Japanese and French tastes can merge. They were almost seamless in Kitajima's kitchen.
Quintessence was the most prominent of the restaurants I visited. It had just gotten three stars from Michelin, and the entrance to an otherwise stark and minimalist establishment was crammed with bouquets sent by well-wishers, lending much-needed color and warmth. Chef Shuzo Kishida, 33, once worked at Astrance, a relatively new three-star in Paris, and the restaurants operate similarly: The chef selects your menu. The only choices you get at Quintessence are wine and water—fourteen kinds of bottled water, in fact.
Of all the dishes I ate there, the one I will not forget is the duck—incredibly juicy, accompanied by a mustard-walnut-mango sauce much less aggressive than it sounds, a sauce that did not detract from the brilliance of this duck. It was duck from France, a country that knows its duck in the same way that Japan knows its fish.
in tokyo, ladies lunch, more passionately than in New York or Los Angeles. You might be under the impression that men run Japan, but not the households and particularly not the household finances. As a Japanese woman explained it to me, "The women go to lunch and talk about how hard they work for their kids, what bags they bought, and bitch about their husbands." Funny that no matter how far you go, even halfway around the world, nothing changes.
Wives allocate money to their husbands to spend at work and for a few drinks after work—nobody wants the husband home too early, because that shows he isn't successful or, worse, that he's been fired. While the husbands are away, the ladies lunch. If the women are young, not married, and living at home, they're more likely to go out to lunch, because they have so much disposable income.
One of the most fashionable and unusual luncheon stops is Shirokane Ryuan, which is in a section of Tokyo comparable to Manhattan's Upper East Side. The specialty of this Chinese restaurant is collagen, the structural protein that holds the body together, usually with difficulty in old age. This lovely restaurant, across from a park and overhung with branches and leaves, is where women become young again through proper diet. The owner, Masanori Nasu, looks, acts, and sounds like Pat Morita's Mr. Miyagi from The Karate Kid. He is both serious about the healing power of his food and amused by the expectations of his customers.
"I have a lot of overweight customers come in and think they can become skinny by eating here," he explained. "I have customers who are 92 years old coming in and saying, 'I want to have pretty skin. What soup do I eat to make my skin beautiful?' "
When I expressed doubt that his cuisine could work miracles on one such as me, Nasu studied me. He is 57 years old. He did a full split at my table, then raised his leg over his head.
"Martial arts?" I asked.
"Modern ballet," he joked. (He speaks more English than he lets on.)
Masanori Nasu of Shirokane Ryuan sips his platinum elixir
He is a former public-relations ecutive who by happenstance got into the unusual business of anti-aging gastronomy. He prepares food from historical recipes and adds a little spin, naming some of the dishes after famous beauties (who aren't around to claim royalties). The interior of this serene restaurant has screened-in private-dining compartments and a matted floor. He walks around in a samue, a Japanese robe traditionally worn by temple monks.
Nasu's food is colorful. He claims that's because in days gone by, before the understanding of vitamins and other nutritional properties, people instinctively knew that eating food of many colors would ensure a well-rounded, nourishing diet. "Modern medicine focuses on one thing. Old-time medicine was the whole package," he explained. Most of what I ate there was recognizable Chinese food, somewhat rustic but flavorful and vigilantly prepared. My dumplings were filled with pork, shark's fin, and shark's lip—plenty of collagen there. His recommendation for me was a soup to enhance virility.
A modest-size bowl of this potion, which he claimed took three days to prepare, cost $65. It was made from ham, pork, scallops, and melted deer antlers, which supposedly have effective anti-aging properties. The broth was superb, perhaps the best and certainly the costliest consommé of my lifetime—although now that I've drunk it, I'm sure I'll have extra decades to consume plenty more. I noticed something immersed in my bowl, something weird, something that I half-jokingly said resembled the worm in a bottle of mescal.
Turned out I wasn't far off. It was, he explained, the remains of a high-altitude hibernating bug that is attacked by a fungus and becomes a mushroom. That was the beastie in my broth. Eating it supposedly transfers into the wan body of the recipient the strength of an animal able to exist in the mountains of Tibet at an altitude of 13,000 feet.
I ate it. It was fine, but I wondered who else would appreciate such an esoteric treat.
"French people," said Nasu. "We get written up in a lot of fashion magazines. I don't know why."
I thought the Chinese food of Tokyo was less bound by rituals and traditions than the French or Italian, and I could only guess at the explanation: more familiarity, less awe. The Japanese chefs concentrating on Chinese food seem entirely comfortable with their responsibilities, less restrained than they would have been if they were preparing Japanese food.
Chef-owner Takeshi Kobayashi of the Chinese restaurant Momo-No-Ki, which features Hong Kong (Cantonese) and Shanghai (eastern regional) cuisine, told me that when he started out, he dreamed of being a French chef with a toque "because I thought those guys were so cool." Then he became smitten with the variety, the techniques, and the regional differences of Chinese. "I did not want to do Japanese food, which is beautiful and tastes good, but there is a way to do everything, all predetermined, and you have to play by the rules," he said. "There is space in Chinese cuisine to show yourself. The heat is strong, and the food can change drastically, so the personality of the chef comes through."
Momo-No-Ki, like most of the restaurants I visited, is simple in design. And like most others, it boasts an open kitchen, which is highly unusual in a Chinese restaurant, where one tends not to want to observe too many details of how food is prepared. The room has blond chairs, framed calligraphy, odd wall scribblings, and exceptionally unattractive plastic tablecloths. Dangling from hooks at the perimeter of the kitchen were house-cured unsmoked bacon and a fuzzy foodstuff that resembled the stuffing from an old couch but turned out to be the dried skin of an obscure (and apparently very large) citrus fruit.
Service was kind, although overly efficient. The cold chicken in black vinegar, very Shanghai, was on the table before my guest and I had ordered our entire meal. To be fair to the restaurant, it did take us a while to decipher the menu.
Kobayashi says most Tokyo chefs with Chinese restaurants tone down flavors, since the Japanese palate is used to subtlety. He deliberately does not. He piles on coriander, an herb he says is too aggressive for most Japanese. The chicken was vibrant and the black-vinegar sauce sublime. He's skilled at sauces, not ordinarily a virtue of Chinese kitchens, and I don't doubt he would have made a fabulous saucier, had he stuck to his original plan of becoming a French chef.
His soup dumplings, a Shanghai staple, had fantastically delicate wrappers, and his pork dumplings were perhaps more subdued and Japanese than he realized. His sweet-and-sour pork was wondrous, unlike any I'd ever had. The chunk of soft braised meat came with a coating so caramelized it was nearly black.
Momo-No-Ki's pork dumplings in soup
Leaving his restaurant, Pratt and I stumbled over one of the iconic images of Tokyo. There are quite a few, including the gaudy lights of the Roppongi entertainment district and the snowcapped symmetry of Mount Fuji. Another is the moaning Japanese patron, polluted with alcohol. Crouched on the steps leading up to the door of Momo-No-Ki, where a sign reads chinese cuisine for your good health, was a drunk Japanese businessman, suit jacket missing, forehead shining, head in hands, groaning pitiably.
He was not a victim of the food but of the legendary Japanese inability to process alcohol as rapidly as legendary Japanese businessmen like to drink alcohol. I have always wondered why they don't slow down, and I heard one plausible explanation: Only when low-level businessmen are drunk are they permitted to tell off their high-level bosses; it is inexcusable when sober.
We did not stop to help. That would have been wrong. We stepped around him, as is right and proper, for in Japan, that which one pretends not to see can be said not to exist.
dining multiculturalism in Japan almost certainly started at Shiseido Parlour, in the Ginza district. The menu features standards that few fine American restaurants bother with any longer: beef Stroganoff, meat and seafood croquettes, and fried sole, to name a few. Long before the invasion of celebrity chefs from France, Italy, and America, Arinobu Fukuhara, a former head pharmacist to the Imperial Japanese Navy, visited the United States and Europe and devised a thrilling concept that was unveiled in 1902. It soon became fashionable.
But let my awed waiter at Shiseido Parlour tell you about it: "He combined a pharmacy and a café!"
This gentleman stared at me, expecting my eyes to glow. I didn't want to break his heart by telling him that the idea was stolen from America, where every town boasted a combination drugstore–soda shop until chain pharmacies drove them out of business. The Tokyo soda fountain evolved into a restaurant of consummate elegance, located in the Shiseido Building and operated by one of the oldest cosmetics companies in the world. The cuisine is yoshoku—Western food.
The room appears very Park Avenue, mostly shades of yellow and gold. The flatware is Christofle. The white tablecloths are embossed. The space between tables is luxurious. The staff could not be more polite or solicitous. A woman I brought to dinner told me that people of a certain class always courted in the Ginza district, and that Shiseido Parlour is where such couples brought their parents. To the Japanese, oddly enough, Shiseido Parlour is a place of memory. To me, the soothing familiarity of the room alone made it was worth a visit.
I had a clear broth packed with wild mushrooms and perked up with bits of home-cured ham. It was American comfort food without being American at all. The ham croquettes—very Midwest—were fat and puffy and came in a smooth sauce that reminded me of Campbell's tomato soup. A slow-cooked rice-and-beef assemblage called "hashed beef and rice" said 1950. The butter cookies couldn't be beat.
Desserts at Shiseido Parlour: a macaroon (above) and gâteau aux fraises (below)
The food is expensive—about $45 for fresh prawns with tartar sauce—but a luncheon menu available for under $40 includes many of the famous preparations and should not be missed. I learned that with care, it is possible to eat at least as well in Tokyo as I do in New York for about the same price. The style just happens to be different: Manhattan has moved toward high-concept, corporate-run, over-ornamented behemoths. Tokyo has small, austere, chef-owned establishments.
We hear from Manhattan chefs that small, precious, jewel-box restaurants can no longer survive because of the rising costs of rent. Tokyo, I believe, is at least Manhattan's equal in cost of living, yet many of the best restaurants I visited were precisely in this style—intimate and operated by a chef who seldom leaves his kitchen and certainly has no consulting businesses or lines of cookware on the side. Clearly, Japanese and American chefs define ambition in different ways.
You might also have heard that the products in Tokyo are exquisite and pricey. It's certainly true in the fabled specialty-food shops, where I saw muskmelons—as best I can tell, they're given as presents to elderly relatives in hospitals—going for up to $150 apiece. The price of apples and grapes scared me, too. Yet in restaurants, I found truffles treated like an everyday condiment, and the beef on fid-price menus was invariably Wagyu, without supplemental charge. In Tokyo, such extravagances are thought of as an essential aspect of cuisine, not an alternative means of raising cash.
Without question, all the chefs I met were modest, as I had been led to believe they would be. Kishida, who became an instant icon after Quintessence received three stars from Michelin, clearly improvises. Some of his food was deconstructed. Most appetizers were oddly monochromatic—the extreme simplicity of his decor echoed in the appearance of the food. Some was foamed. Much was whimsical. Yet when I suggested to him that his style was a redefinition of the classical, certainly in presentation, he looked at me as though it were an accusation and replied, politely, "No, no, very natural—simple and natural." Humility prevailed wherever I went.
Tokyo chefs are clearly more cautious than those in America or Europe, both with their words and with their cooking, but by no means are they constrained. Often they tweak classic recipes to suit the local palate or to incorporate seasonal products. Sometimes—cured pork with melon sorbet is an example—they actually seem capable of having fun.
Tokyo brought back memories of a time when America was just beginning to understand that cuisines of other countries could be absorbed, then suitably modified. In the '80s and '90s, America expressed itself with exuberance. Tokyo today is about generosity and excellence. The city is impenetrable and daunting, but the restaurants are familiar and down-to-earth.
Uniin cold consommé with cauliflower cream
Faultless sea urchin, as you'd expect in Japan, in a cold, clear chicken broth garnished with a cream so light I barely knew it was there. So elegant, so exquisitely Japanese-French.
Chicken-liver crostini
Ristorante Terauchi
It's more than just liver on toast; it's the fundamental start to every Tuscan meal. This version tasted as though the chef had slipped in another kind of liver—foie gras. Chicken liver never tasted so good in Italy.
Sweet-and-sour pork
During the first third of my life, syrupy, goopy American-style sweet-and-sour pork was my favorite restaurant dish. Momo-No-Ki's vastly superior version is caramelized rather than sugarcoated and more tart (from black vinegar) than sweet. If you like braised meats, you'll love this.
Fillet of smoked salmon topped with frizzled potatoes
How can a slab of fish so thick and so smoky vanish in the mouth as though it were nothing but air? Crisp on the outside, juicy within, and resting in a lemon-cream sauce.
Fatty Tuna
Sushi Dai, Tsukiji Fish Market
I didn't go to Tokyo to eat Japanese food, but isn't sushi really considered California cuisine these days? There's always a line and sometimes a wait of a few hours, but you can't beat the quality or the price (thirteen pieces plus miso soup for $35).
_From the March 2008 issue of _GQ.
Photographs by Ditte Isager
Got a beef with Alan Richman?
_In need of food-and-wine advice? E-mail him at email@example.com. He'll respond each week right here on _'Forked'


text:
Mandatory Reporting
Thanks to all hunters who reported their 2012 tags on time. Hunters who did not report 2012 deer and elk tags on time will pay a $25 penalty fee when they purchase a 2014 hunting license. If your 2012 deer and elk hunts extend into 2013, you have until April 15, 2013 to report your hunt. More information on reporting http://www.dfw.state.or.us/resources/hunting/reporting/index.asp
Wolves and coyotes can look alike
Most wolves in the state today are in northeast Oregon but a few have dispersed further west and south. Wolves are protected by state and/or federal law and it is unlawful to shoot them. Coyote hunters need to take extra care to identify their target as wolves can look like coyotes, especially wolf pups in the mid-summer and fall. ODFW appreciates hunters' assistance to establish wolves' presence in Oregon; please report any wolf sightings or wolf sign to ODFW using the online reporting system.
Use the Oregon Hunting Map to see where to hunt.
Cougar - Present throughout the Maury, Ochoco, and Grizzly units but are more likely near deer and elk herds. The Maury and Ochoco units are recommended because of their greater amounts of accessible public land. Remember cougars must be checked in at an ODFW office within 10 days of harvest. Please consult the synopsis for all required parts and be sure to call first to make an appointment.
Cougar - Hunters wishing to pursue cougar will find best success near areas of deer and elk concentrations and near recent cougar kills and calling. With periodic snow events, following fresh tracks can improve chances of locating a cougar. Successful hunters, remember you must check in cougar (hide and skull) and bear skull at an ODFW office within 10 days of harvest and bring them in unfrozen. It's also a good idea to prop their mouths open with a stick after harvest for easier tissue sampling, teeth collection and tagging. See regulations for details.
Vehicle Access: Most gates through the Wildlife Area closed Dec. 1 and will remain closed until April 1, 2013. As of January 1, 2013 new rules take effect that prohibits all recreational ATV use on the Wildlife Area, also camping will be only allowed in designated camping areas.
A parking permit is now required to use/park on the White River Wildlife Area along with other ODFW wildlife areas. visit ODFW's Web site.
Cougar - Open all year or until zone mortality quotas have been met. Look for areas that have recent deer and elk activity. Focus your efforts along migration routes, and along rim rocks and canyons. Look for fresh tracks or kills to increase success. Deer are down on the Wildlife Area for the winter so it is a good area to look for cougars.
Coyote - Hunters should be looking in open areas along the eastern perimeter of the wildlife area. Open fields can provide good calling opportunities on the area.
Use the comment form below to begin a discussion about this content.
Information from The Chronicle and our advertisers (Want to add your business to this to this feed?)


text:
Hello fello bikers,
I am new to organized bike rides. Last year I did my first ride ever which was a century ride from Seattle to Bellingham, I had a blast on my bike from Walmart. I enjoy riding but have not gotten into racing and at this time have decided to concentrate on doing organized rides as opposed to races. Does anyone think that a comfort or hybrid bike would be better over a long ride if you are not concerned with speed? To be clear for those of you who have more experience in riding, by comfort I am thinking about back and neck comfort.
Staying comfortable
Dear Scottie79:
If your main concern is comfort, then I would recommend buying a bike at your Local Bike Shop, so it can be fitted to your body.
You don't mention your budget. If it's $100, then buy yourself an old-skool, used, mid-80s hard-tail mountain bike. If it's $1000, you have more choices.
Don't fall into some of the misunderstandings of what makes a bicycle comfortable. Some of my opinions, worth what you paid for them:
- Squishy gel seats may mean that gel gets squished into nether regions' more delicate areas, making them sore or numb. Sometimes a harder seat is actually more comfortable over longer miles. You want cushioning in your shorts, where you can control where it is - not your saddle.
- Flat handlebars have only one or two hand positions. Putting on bar ends only gives you one more hand position. Drop handlebars give you many more hand positions. For a long ride, you may want to shift where you have your hands all day. Get a bike with drop bars.
- "Comfort" bikes are comfortable for those who are rolling down the trail for a nice sunny 20-25 mile excursion. If you're going to be in the saddle for a back-to-back century, you might not find them that comfortable.
- A lighter bike is faster, and then you get to the end quicker. Hybrid bikes are usually some blend of mountain and road bike. Are you going to be taking the bike off-road? If not, don't get a hybrid. You don't need to be riding a feather-weight carbon racing bike, but, if you're only going to ride the bike on the road, you can trade off some sturdiness for speed.
I think your best bet is a road bike of some sort. Not a racing bike, but a road bike. Find a road bike that can take fenders, so you can use it for light touring or commuting, too. It can then be practical transportation as well as a bike you can use for STP.
Bike Fit
Adding to what Claire said: in my own experience, what made the biggest difference in reducing back/neck pain was getting my road bike professionally fitted by a local shop. Best investment I've made. It's amazing how much impact even small changes in stem length/height, brake hood placement, and saddle fore/aft positioning can have --- especially over the course of hours on the road.
Many shops will do the fitting even if you didn't buy the bike there, but you need to be sure that what you're riding is "in the ballpark" enough to be fine-tuned to your body. If you're new to this, I'd recommend going through a shop from the beginning.
Thank you everyone for the
Thank you everyone for the comments, after reading your reviews I think I will just stick with the bike I have. After thinking about last years century ride I realize the only discomfort that I felt was from wearing a backpack. I think I will get saddle bags to strap on my current road bike.
The secret to bike comfort
Hi Scottie79,
Here's what you will almost never hear from anybody who wants to sell you bikes and parts: The trick to making your bike ride harder or softer costs less than $120. It's tires. Mounting a set of wider. lower-pressure tires will soften your ride much more than swapping your frame or wheels.
Also I agree with Claire that the shape of the saddle affects comfort much more than its softness. And any saddle will be more comfortable over along ride if you take regular breaks from it. Always remember to stand up and de-constrict the blood flow when ascending or descending.
neck and back pain
another direction to consider is a recumbent. i've had lower back issues for ever and that was my answer. they are not inexpensive but might be an option. when i say a recumbent that can be either two wheel or three wheel. if you have neck issues you will want a seat with a back that is not too far layed back. what ever you ride do it for the enjoyment and not for what someone tells you you should ride. should you consider this to be an option don't be surprised if you are not as fast as you are accustomed to being. the muscle use is a little different and will take a while to develop.


text:
TechnoTrend TT-budget S2-3200
A DVB-S2 PCI card from TechnoTrend.
This card supported in the stock kernel as of version 2.6.29 commit.
This card is apparently also available/rebranded as the TechniSat SkyStar HD.
Components Used
- NXP/Philips SAA7146 (PCI bridge)
- STMicroelectronics STB0899 (demodulator)
- STMicroelectronics STB6100 (tuner)
- STMicroelectronics LNBP21 (LNB supply and control IC)
It also supports an add-on CI slot.
lspci -v
You should get lots of output, including a paragraph something like this:
04:01.0 Multimedia controller: Philips Semiconductors SAA7146 (rev 01) Subsystem: Technotrend Systemtechnik GmbH S2-3200 Flags: bus master, medium devsel, latency 64, IRQ 16 Memory at febffc00 (32-bit, non-prefetchable) [size=512]
This card supported in the stock kernel as of version 2.6.29 commit so you should start off by trying the standard 2.6.29 (or later) kernel and making sure that the appropriate kernel modules are loaded.
Only start looking at experimental drivers described below if you need more recent changes or fixes.
A problem with locking high symbol rate channels (DVB-S2 30000 3/4 transponders) has been reported a number of times, but has not been solved. http://linuxtv.org/pipermail/linux-dvb/2009-January/031673.html, http://linuxtv.org/pipermail/linux-dvb/2009-February/031779.html .
Such transponders can be found at Thor 0.8W and Hispasat 30.0W.
A way to use the similar (but USB) TechnoTrend TT-connect S2-3650 CI to help fix problem has been suggested here: http://www.spinics.net/lists/linux-media/msg01169.html .
Another way is to use 29999.999MHz for symbol rate. ( Successfully test with Eutelsat W2 / EuroBird 16E, Madagascar beam with OrangeTV)
Do you have the TT3200 or TT3650 ? Can you help debug the driver?
v4l-dvb/S2API driver
Since kernel 2.6.28, DVB-S2 support has been implemented in the Linux kernel by means of a new API, version 5, also known as S2API.
Try the latest linuxtv.org repository, which is known as v4l-dvb. Changes here will go into the next kernel version:
hg clone http://linuxtv.org/hg/v4l-dvb ln -s v4l-dvb s2 [scan-s2 Makefile expects this] cd v4l-dvb make sudo make install sudo reboot
or alternatively s2-liplianin is usually quite up to date:
hg clone http://mercurial.intuxication.org/hg/s2-liplianin ln -s s2-liplianin s2 [scan-s2 Makefile expects this] cd s2-liplianin make sudo make install sudo reboot
Scan for channels with scan-s2:
hg clone http://mercurial.intuxication.org/hg/scan-s2 cd scan-s2 [check the INCLUDE line in the Makefile points to the s2 directory] make ./scan-s2 [options] -o zap dvb-s/[satellitefile] > ~/channels.conf
and tune with szap-s2:
hg clone http://mercurial.intuxication.org/hg/szap-s2 cd szap-s2 [check the INCLUDE line in the Makefile points to the s2 directory] make ./szap-s2 [options] -c ~/channels.conf [channel]
Or install one of the main multimedia applications like Kaffeine or MythTV.
Multiproto driver
A driver using the obsolete multiproto API may be installed as follows.
Installing on Debian (2.6.18-6-686) etch with Multiproto diver (!!!DVB-S2 Don`t Work. Only DVB-S!!!). Install new Debian (2.6.18-6-686)
cd /usr/src apt-get install linux-headers-2.6.18-6-686 apt-get install linux-source-2.6.18 apt-get install mercurial
hg clone http://jusst.de/hg/multiproto [or maybe multiproto-plus] cd multiproto make make install reboot dmesg
External Links
- TechnoTrend product page
- A nice detailed explanation on how to use the TechnoTrend S2-3200 under Debian.
- TechnoTrend S2-3200 (or Technisat Skystar HD) - Multiproto drivers (march 2008) - dvb-utils - Ubuntu Linux
- TechnoTrend TT-budget S2-3200 and mythtv using the S2API


text:
Sargodha University MA Islamic Studies part 1 and 2 result 2012
PACANS is the largest IELTS and Spoken English preparation in Pakistan. PACANS has the NOC of IELTS to produce IELTS material for free. PACANS has taught more than 5 million students in the world and English courses are being taught by Canada Qualified Teachers.
Please call 042-35855791 for admissions
Sargodha University is going to announce the results for the Master programs in a few days. Some people are saying that the result would be announced in December and others are saying that the result would be announced soon. To check news regarding your result please visit www.cafels.com
To check the official result for the Master programs please visit www.confusenews.com


text:
The Raven's Rim Zip Line project is back on track after delays caused by construction problems with an access trail. The Moab City Council this week approved a new agreement with Moab Zip Line Adventures that includes an annual license fee and reclamation bond.
The problem at the site arose after the four-wheel-drive trail used to reach the top of the zip line was built on a different part of city-owned property than previously authorized by the city.
According to Casey Bynum of Boulder Colo., owner of Moab Zip Line Adventures, the trail was moved largely in an attempt to decrease the impact on the land. Bynum said the route that was initially proposed cut across a larger area of city-owned property, but had the least impact on the land. The city required that the trail be built in a different location to reduce the amount of city property affected.
Moab City Manager Donna Metzler said during the March 26 meeting that the city did not agree to the initial trail location because the area in question has been discussed as a possible future location for city water tanks.
When construction began on the trail, however, the contractor did not follow the city-approved route. A memo written by Trautner Geotech LLC, one of three independent engineers that Bynum consulted regarding the trail, stated that, "Apparently, the project excavation contractor felt that the proposed road alignment in this area would be difficult to construct, and made a decision to align the roadway further into the City of Moab land parcel."
Bynum said the approved route would have led to a larger amount of excavation, as well as some serious drainage issues. He said that route would have made a "huge scar" on the terrain.
"We're trying to make the whole project as low-impact as possible," Bynum said.
Bynum has been working closely with Moab City Planning Director Jeff Reinhart and Metzler to reach a satisfactory arrangement.
"We worked really well with Jeff and Donna to find a happy medium," Bynum said. "The final route agreed upon was the least impactful."
Because the new route utilizes more city property than initially anticipated, city officials chose to amend the original agreement to reflect the increased use. Initially, the city granted the zip line business a property easement and planned to charge a one-time fee of $200. Metzler said the new agreement will grant Moab Zip-Line Adventures a temporary license instead of the easement.
"It gives them temporary use of the property," Metzler said, adding that the new agreement also opens up the possibility for the city to regain use of the property if that becomes necessary.
The license will be renewed annually, with a fee of $200 each year. The city council also opted to require that the business purchase a bond to cover the cost of reclamation should the trail cease to be used.
Bynum said he is happy to pay the extra money.
"Everyone is happy and on good terms," he said.
The zip line course is located near the Slickrock Bike Trail and is surrounded by public lands in the Sand Flats Recreation Area, managed cooperatively by Grand County and the Bureau of Land Management. A section of the course is also located on private lands, and the company's storefront is located adjacent to the city-owned lands.


text:
March 11, 2009
CAMBRIDGE, Mass. - With a 30-14, 30-19, 30-25 victory over Johnson & Wales University, the MIT men's volleyball team extended its winning streak to six while improving to 22-10 on the year. The Wildcats' ledger dipped to 5-11 following Wednesday's non-conference tilt.
MIT enjoyed a small cushion early in the first game, holding an 11-9 lead after a kill by Johnson & Wales' Sean Lauro. The Engineers responded with a 19-5 run to capture the frame, during which they rattled off eight unanswered points.
In the second stanza, the Wildcats established a 9-6 advantage. MIT tallied four straight points, capped by a strike from Scott Pollom to take the lead. Johnson & Wales registered the next two points to go up, 11-10. An error by the visitors sparked an 11-2 run that resulted in a comfortable 21-13 margin for the Engineers. This was as close as it would get for the Wildcats as MIT cruised to the win.
A service error and a kill from Peter Yanakiev helped bring Johnson & Wales within one (7-6) in the final frame. Sparked by back-to-back strikes by David Thomas, the Engineers mounted an 11-5 run to break open the game. The Wildcats battled back, narrowing the gap to two (22-20) on Lauro's kill and Robert Slough's ace. Each side exchanged points until MIT picked up two out of the next three for a 28-24 edge. A block by Yanakiev and Slough extended the set, but a Thomas kill coupled with a Pollom and Randolph Li block sealed the match for the hosts.
Pollom paced the blocking corps with eight stops to go along with eight kills and three aces. Thomas notched 10 kills and six blocks while Michael Demyttenaere contributed eight kills. Garrett Winther tallied a match-high 13 kills in addition to seven digs. Eugene Jang collected eight digs as Tim Lee finished with 36 assists, eight digs, and two aces.
Mark Garlock and Lauro both totaled nine digs for the Wildcats while adding three and five digs, respectively. Yanakiev registered six kills and five digs as Eric Minnich posted six kills.
MIT returns to action on Tuesday, March 17 when it travels to Harvard University. Next up for Johnson & Wales will be a home tri-match against Great Northeast Athletic Conference (GNAC) foes Albertus Magnus College and Emerson College on Saturday, March 14.


text:
Dunkin' Donuts and Baskin Robbins parent Dunkin Brands (NASDAQ:DNKN) revealed fourth-quarter profit that surpassed Wall Street expectations on Thursday as average tickets and traffic improved at its more established stores.
Continue Reading Below
The Canton, Mass.-based franchisor of food and beverage quick-serve restaurants reported net income of $36.6 million, or 32 cents a share, compared with a year-earlier profit of $36.2 million, or 10 cents.
Excluding special items, Dunkin said it earned 34 cents, topping average analyst estimates in a Thomson Reuters poll by a penny.
Revenue for the three months ended Dec. 29 fell 4% to $161.7 million from $168.5 million a year ago, missing the Street's view of $170.9 million.
However, Dunkin blamed the sales decline on an extra selling week in the year-earlier period and said same-store sales, a key growth metric for retailers measuring sales at stores open longer than a year, in its latest period grew 3.2% on higher tickets and traffic.
"We have the unique combination of strong brand heritage and significant U.S. and global restaurant expansion opportunities, which we are capitalizing on to drive profitable growth for both our franchisees and shareholders," said Dunkin CEO Nigel Travis.
Dunkin's shares climbed nearly 5% to a 52-week high of $40 in morning trade.
Separately on Thursday, Dunkin's board approved of a dividend increase of 27% to 19 cents a share, payable on Feb. 20 to shareholders of record on Feb. 11.


text:
Alert 2009-9
Subject: Counterfeit Cashier's Checks
Date: May 29, 2009
Description: AMCORE Bank, N.A.
Counterfeit Cashier's Checks of AMCORE Bank, N.A., Rockford, Ill.
To: Chief Executive Officers of All National Banks; All State Banking Authorities; Chairman, Board of Governors of the Federal Reserve System; Chairman, Federal Deposit Insurance Corporation; Director, Office of Thrift Supervision; Conference of State Bank Supervisors; Deputy Comptrollers (districts); Assistant Deputy Comptrollers; District Counsel; and All Examining Personnel
The above-named bank has reported that counterfeit cashier's checks issued in the bank's name and using a correct routing number of 071900456 are being presented for payment nationwide in connection with a secret shopping scam.
The counterfeit checks resemble the authentic items, but may be identified by the following traits: the instruments have been green or brown in color and include the following security statement in the top border: "For security purposes, the face of this check contains a colored background and microprinting in the border." The words "Cashier's Check" are enclosed in a darkened block and located in the top-center portion of the item. The following security statement is printed between two padlock icons in the bottom-center section: "Security Features Included. Details on Back."
Items presented to date have been made payable in the amounts of $3,995 and $4,595, have been signed by Barbara Miller, and have contained a remitter name of Helen V. Wheeler.
Due to possible variations between the appearance of the bank's authentic items and the counterfeit items associated with differing scams, officials of AMCORE Bank, N.A. suggest they be contacted to verify authenticity of the bank's cashier's checks if received from an unknown or questionable source.
Correspondence accompanying the counterfeit checks may contain the letterhead of "Global Relations Marketing, 3861 North Ridge Drive, Rockford, IL 61108, Fax: 1-888-305-0539" and may be signed by Donna Hamilton, Co-ordinator. It is explained that the enclosed cashier's check is to be used during the assignment to make purchases at various merchants and to transfer money using a nationally known wire service. Recipients are instructed to contact the assignment coordinator at 1-905-598-1753 upon receipt of the correspondence.
For additional information and guidance, and to verify the authenticity of AMCORE Bank, N.A.'s checks, please contact Gary Cooper, Security Manager, 501 Seventh Street, PO Box 1537, Rockford, IL 61110-0037, by telephone at (815) 961-7180 or via e-mail at [firstname.lastname@example.com].
Consumers who receive a counterfeit or fictitious item and associated material should file complaints with the following agencies, as appropriate:
Additional information concerning this matter that you believe should be brought to the attention of the OCC may be forwarded to:
E-mail: firstname.lastname@example.com
For additional information regarding other types of financial fraud, please visit the OCC's anti-fraud resource at: https://www.occ.gov/topics/consumer-protection/fraud-resources/index-fraud-resources.html.
Richard C. Stearns
Related Links