text:
Cheese is everywhere. There's a theory that it can make just about anything -- from sandwiches and hamburgers to pasta and salads -- taste better. It's a classic topping for crackers, and it's hard to imagine pizza without warm, gooey mozzarella. When something is kitschy, we might refer to it as "cheesy." When you get your photo taken, you "say cheese." Fans of the Green Bay Packers football team wear foam cheese wedges on their heads.
Cate Gillon/Getty Images
A worker at a cheese shop in London cuts a round of Brie.
See more pictures of classic snacks.
Cheese Chat
Americans love their cheese: In 2005, Americans consumed an average of 31.4 pounds of cheese per person. The Greeks consume the most per person per year -- 58.7 pounds [source: Wisconsin Milk Marketing Board] -- but the United States is the world leader in cheese production, with 4.3 million metric tons in 2005 [source: U.S. Dairy Export Council]. There are several laws governing cheese sale and production in the United States. For example, many cheeses can't be sold in the United States because the FDA requires all raw-milk cheeses (cheese made with unpasteurized milk) to be aged at least 60 days [source: FDA]. Raw milk can contain bacteria that causes food-borne illnesses. Aged cheeses like Parmigiano-Reggiano are too salty, acidic and dry to hold bacteria.
Milk Isn't Orange
... so why are some cheeses yellow and orange? Originally, cheese could be different shades of white, yellow or orange, depending on when it was made and what the cows had eaten. In the spring and summer, cows ate fresh grass and other plants that contained beta-carotene and vitamin D. This resulted in yellow cheese. In the winter, cows ate hay instead, so the cheese was pale. Cheese produced in the spring and summer was more desirable, so cheesemakers began dyeing their cheese. Now it's become more of a tradition to dye certain types of cheeses.
Visit the cheese section of any grocery store and you'll notice a dizzying variety of shapes, sizes, textures, flavors and styles of cheese. All of it has a few things in common, though. Cheese is basically an easily transportable and preservable form of milk (usually from cows, but also from goats, sheep and other animals). Milk, in its natural state, is more than 80 percent water. Once you remove the water and compress the remaining solids, you have cheese [source: Jenkins]. Along the way, there are lots of different things that cheesemakers can do to alter the flavor and appearance of the cheese.
But exactly how does this happen? Why do we make (and eat) cheese that's stinky and moldy? Are Velveeta and Cheez Whiz real cheese? And why are those Packers fans called "cheeseheads," anyway? In this article, we'll learn all about the different types of cheese, how cheese is made, and about its place in our history and culture.
Types of Cheese
There are lots of different types of cheese and no standard way of classifying them. Some cheeses also fall into more than one category. They can be classified by age, country of origin, fat content, dairy content, manufacturing methods, texture and special characteristics. Steven Jenkins, a renowned American cheese expert and member of the Confrérie des chevaliers du Taste Fromage (an elite society of cheese connoisseurs), suggests the following categories [source: Jenkins]:
- Fresh
- Soft-ripened
- Washed-rind
- Natural-rind
- Blue-veined
- Uncooked, pressed
- Cooked, pressed
- Processed
Fresh cheeses are the most basic. They're uncooked, unaged and sometimes still contain whey (the liquid part of milk). They don't keep very long and therefore need to be eaten soon after they're made. This cheese category includes mozzarella, cottage cheese, ricotta, cream cheese, farmer cheese, mascarpone and queso fresco. Fresh cheese is characterized by its soft, creamy texture and mild taste.
Filippo Monteforte/AFP/Getty Images
Soft-ripened cheeses are semisoft in texture and sometimes have a white, or "bloomy," rind. This is created with the application of molds (more on this later). Soft-ripened cheeses are usually a little more flavorful and buttery than fresh cheeses, but they're still very mild. Camembert and Brie are examples of this type of cheese.
Most varieties of "stinky" cheese, like Limburger, are washed-rind, or monastery cheese. These cheeses have reddish-orange rinds. The "stink" comes from being washed in a liquid, such as salted water, wine or beer, during the ripening phase. The washing encourages the growth of bacteria and mold, which gives the cheese a very strong smell and taste.
Some cheeses have rinds that form naturally, without the introduction of molds or bacteria. These natural-rind cheeses are usually aged and are heavier than other types of cheeses. Many of them are made from raw milk, and they include English Stilton and the French fromage de chèvre.
English Stilton is a blue-veined cheese. These cheeses resemble marble, with bluish-green veins crossing through the pale cheese. The veins are mold cultures, introduced during the cheesemaking process. Depending on the type of cheese, the mold may give it a very strong flavor. Maytag Blue, Gorgonzola and Roquefort are other examples of blue-veined cheese.
Cheddar, one of the most well-known cheeses, is an uncooked, pressed cheese. This means that the curds have not been heated and the cheese has been pressed to give it a very compact, dense texture. Cooked, pressed cheese has its curds heated before being pressed. Parmigiano-Reggiano, Gruyère and Emmental are all cooked, pressed cheeses. Within this category are pasta filata, cheeses like provolone in which the curds are stretched.
But What's a Tuffet?
"Little Miss Muffet sat on a tuffet,
Many children are familiar with this nursery rhyme, which first appeared in print in the early 1800s. Miss Muffet's "curds and whey" were probably either cottage cheese or junket, a dessert made with milk, sugar and rennet. As for the tuffet, it was likely a diminutive form of the word "tuft" and came to mean "a low stool."
Processed cheese isn't technically a cheese but a byproduct of the cheesemaking process. It may be made with scraps of cheese, but processed cheese can also include whey, cream, water, dyes, gums and other ingredients. It has a long shelf life, melts easily and can be made in spreadable varieties. This type of cheese includes American cheese (although this name is also used for some American-made cheddars) as well as products like Cheez Whiz, Velveeta and spray cheese. However, not all processed cheese is American-made -- the French La Vache Qui Rit (Laughing Cow) is also processed.
Cheese (with the exception of processed cheese) can be made with milk from mammals other than cows. Roquefort, a blue-veined cheese, and Pecorino Romano, a cooked, pressed cheese, are both made with sheep's milk. Many varieties of cheese, including soft-ripened and blue-veined, can be made with goat's milk.Regardless of the source, milk is the main component in cheesemaking. In the next section, we'll look at how all of these cheeses are made.
Cheesemaking Basics
All cheese starts with milk. In the United States, most cheese is made with pasteurized milk. Some cheese connoisseurs argue that raw-milk cheese tastes better, and some small dairies produce raw-milk cheese (although to be legal in the United States, the cheese has to be aged for 60 days). But in addition to being considered safer, using pasteurized milk to make cheese is also easier because its behavior is predictable.
© Photographer: Fotomy | Agency: Dreamstime
Milk is separated into curds and whey.
Large cheesemakers get their milk in tanker trucks, which have to be spotlessly clean and keep the milk at about 42 degrees Fahrenheit (5.6 degrees Celsius). Small dairies may use milk from their own herds. Once the milk is collected, it is put into a huge container and warmed.
First, the milk must separate into curds (solid) and whey (liquid). To start this process, the lactose, or milk sugar, needs to become lactic acid. After warming the milk, cheesemakers add a starter culture that contains one or more types of bacteria, including Streptococcus thermophilus and Lactobacillus helveticus. These bacteria are also known as lactic acid bacteria (LAB) because they produce lactic acid as they metabolize. The specific mix of bacteria depends on the type of cheese being produced.
Justin Sullivan/Getty Images
Cheese curds
It's All in the Curdle
Only the most traditional artisan cheesemakers continue to use actual pieces of calf (or lamb, or kid) stomach to make cheese. Many cheesemakers now use a genetically modified rennet. Calf genes are added to a bacterium or fungus, which makes it produce chymosin, the main enzyme in rennet. Some bacteria and fungi can make a rennet-like coagulant, known as microbial rennet, on their own through fermentation. Vegetable "rennet" can also be made from plants like fig leaves and thistle. People who want to avoid cheese made with animal rennet for moral or religious reasons have to read labels carefully to be sure.
Once the acidity level in the milk rises, the casein (one of the proteins in milk; whey is the other) can curdle. This requires the addition of rennet, which is a group of enzymes extracted from the stomach lining of a young cow, sheep or goat. In the stomach, rennet allows the animal to digest its mother's milk. When added to milk, it makes the casein turn into curds.
After settling for up to two hours, the curdled milk has the appearance and texture of custard or pudding. The temperature of the cheese at this point depends on the type of cheese being made. Generally, higher temperatures produce firmer cheeses. Next, the curd is cut using a tool called a harp, which releases the whey. The size of the curds will determine the type of cheese -- soft cheeses come from large curds, while harder ones come from very fine curd. The whey is drained and used as an additive in processed foods and in animal feed.
The next steps in the cheesemaking process depend on the type of cheese. We'll look at the possibilities in the next section.
Making Cheese
Once the cheese is condensed into curds and salted, there are still a few steps before it's ready to eat. All of them really depend on what the cheesemaker produces. Although the type of cheese became a factor with the temperature of the milk and the size of the curds, the differences become even greater in the final steps.
© Photographer: Wd | Agency: Dreamstime
Pressing -- one of the final steps in the cheesemaking process
If the cheesemaker is producing cheddar (or a similar uncooked, pressed cheese), for example, he or she might cheddar the curds. In this process, the curds are stacked on top of each other, pressed together and then stacked again to expel the maximum amount of whey and dry them out. Then they're chopped fine, salted and pressed into molds.
Cooked, pressed cheeses come from curds that have been cooked and stirred to give them a soft, stringy texture. High temperatures result in firmer cheeses like Emmental, while low ones create the right texture for fontina. Mozzarella production ends after the cooking process. Blue-veined cheeses aren't cooked at all, because they need a looser texture for mold to grow.
Salt flavors the cheese and also keeps it from spoiling quickly. If the salt has not already been added to the curds, the cheese can be rubbed or washed with salt, or even floated in a briny "bath." All of these methods affect the flavor of the cheese in different ways -- cheeses like Parmigiano-Reggiano get a salt rub while washed-rind cheeses are washed with brine or other liquids.Next, the cheese is usually packed into a mold. Some are pressed to remove more whey, while others are simply molded. The more a cheese is pressed, the denser its texture will be. Some cheeses are finished after this stage, but many go through a ripening or aging period.
Before this stage, cheeses that need ripening usually taste bland and rubbery. During ripening, the milk proteins in the cheese break down further and impart more taste. The two most important factors during ripening are temperature and humidity, so cheese is usually ripened in carefully controlled storage facilities. Soft cheeses need high humidity, and they ripen quickly. Hard cheeses need slightly lower humidity. The humidity keeps the cheese from getting too dry and allows it to ripen at the right pace. Many cheeses are regularly washed, brushed and turned while ripening.
"Affinage" is the French word for "maturing" or "the art of refining," especially when it comes to cheese. "Affineurs" specialize in the art of cheese ripening. They take the cheese from the producer and age it to perfection before selling it. In France, an affineur may start as an apprentice and hone his craft over many years.
During ripening, the starters that were used to begin the curdling process play a part again and influence the taste and appearance of the final cheese. Cheeses with holes are made with bacteria that eat lactic acid and give off bubbles of carbon dioxide. Blue-veined cheeses start with a culture that feeds on oxygen. In a process called needling, cheesemakers make holes in the cheese, which lets in oxygen to feed the bacteria that produces mold.
Soft-ripened cheeses like Brie are made with bacteria that makes them start ripening on the outside first. Mold is often sprayed on to the surface to encourage the growth of white, "bloomy" rinds.
Cheese History and Culture
According to legend, the first cheese was made when someone, probably in the Middle East, discovered that storing milk in a calf's stomach over a long journey made it separate into curds and whey. Cheese was found in an Egyptian tomb dating to 3200 B.C., and Homer mentioned it in "The Odyssey'" [source: Lambert]. It became popular as a way to preserve milk and keep it from spoiling in warm climates. Eventually, travelers brought cheese to Europe. During medieval times, cheese was perfected by monks in monasteries, who aged it in caves. Bacteria and molds that are now added by hand originally existed naturally or were accidentally introduced, creating new types of cheeses.
In Europe, laws regulate cheese and wine production. Name-controlled (or PDO, for protected designation of origin) cheeses are found in Italy, England, France, Switzerland and Spain. For example, cheese made in specific provinces in the Emilia-Romagna region of Italy -- with a very specific recipe and technique -- is the only kind that can legally be sold as Parmigiano-Reggiano. Unless you buy cheese with that name stamped on its side, you're not buying "real" Parmesan cheese. (What does that tell you about those green cans of pregrated Parmesan?)
American cheese has long been reviled, but today artisanal cheesemakers are gaining a following in the United States. The first cheese factory was built in 1850 in New York state, but as dairy farms sprung up in the Midwest, cheese production moved there [source: Lambert]. Today, Wisconsin is the biggest cheese-producing state, with 25.9 percent of the country's cheese production in 2006 [source: Wisconsin Milk Marketing Board].
You Cheesehead!Residents of Wisconsin, and fans of the Green Bay Packers, proudly embrace the nickname "cheesehead." Wisconsin leads the country in cheese production, so that makes sense, but what does football have to do with cheese? Apparently, Chicago Bears fans began using "cheesehead" as an insult to Packers fans. But Packers fans embraced the name, and soon cheesehead hats and other merchandise went on sale as a way to show pride in the Packers and in Wisconsin.
Related HowStuffWorks Articles
- How Food Works
- How Fats Work
- How Cholesterol Works
- How Vitamin D Works
- How Water Works
- What's the big deal about milk?
- What are homogenization and pasteurization?
More Great Links
- I Love Cheese!: American Dairy Association
- The American Cheese Society
- Cheese.com
- Beginning Cheese Making
- Barrett, Rick. "China acquires a taste for cheese, whey." Milwaukee Journal Sentinel, October 1, 2007. http://www.jsonline.com/story/index.aspx?id=669565
- Chou, Hsiao-Ching. "On Food: Say Affinage, and let cheese perfection cause you to smile." Seattle Post-Intelligencer, May 18, 2005. http://seattlepi.nwsource.com/food/224641_chou18.html
- Cheese Facts and Figures: Wisconsin Milk Marketing Board. http://www.wisdairy.com/AllAboutCheese/CheeseFactsAndFigures.aspx
- Fletcher, Janet. "Limburger is worth sniffing out." San Francisco Chronicle, November 3, 2006. http://www.sfgate.com/cgi-bin/article.cgi?file=/
- Fankhauser, David B. "Rennet for Making Cheese." University of Cincinnati Clermont College, May 18, 2007. http://biology.clc.uc.edu/fankhauser/Cheese/Rennet/Rennet.html
- "Food Facts: The Dangers of Raw Milk." USFDA, October 2006. http://www.cfsan.fda.gov/~dms/rawmilk.html
- International Dairy Foods Association. http://www.idfa.org/
- Jenkins, Steven. "Cheese Primer." Workman Publishing Company, 1996.
- Lambert, Paula. "The Cheese Lover's Cookbook and Guide." Simon & Schuster, 2000.
- Thompson, Andrea. "The Strange History of Cheese." LiveScience, May 28, 2007. http://www.livescience.com/history/070528_cheese_science.html
- U.S. Cheese: U.S. Dairy Export Board. http://www.usdec.org/Products/


text:
This beautiful effect is one of our most popular items. A half dollar is placed in one hand while the other holds a Chinese coin and a copper Mexican coin. Slowly close your hand over these two coins and instantly they become the silver half dollar. The foreign coins have jumped to your otherhand. A series of transpositions follows and at the finish, all the coins are left for examination.
Do you own this product? Write a review.

subset: commoncrawl


text:
Between Breasts service in Alkmaar
Hiring a hot escort to keep you company during your business meetings or your vacations is certainly a good idea, that if you are avid for some female presence in your bed or if you feel horny. Such type of quality service is to be found here, the only place in the Netherlands which will grant you full satisfaction and Between Breasts Alkmaar
Either you crave for Between Breasts Alkmaar or for any other type of service, this top place will always be there to meet any demand. Simply browse our site for the complete offer of steamy ladies and get started with calling them. No matter your choice, be sure that the quality of the service and the beauty of the babes is 100% guaranteed.
Check out this premium escort service and get started with fulfilling any of your desires. You can easily find babes in love with providing Between Breasts service as well as chicks addicted to keeping you cozy between their legs, for hours. All you have to do is check out our site and make up your mind about which babe to date in the next hours!


text: Welcome to the C.H.I.T. This thread is welcome to all, whether you have a sense of humor or not. If you have a sense of humor, it will be fun. If you don't, it will be really fun. This thread is all about de-infesting the good, holy, and heretofore compromised wholesome threads in the Sandbox that Chuckleheadery has apparently ruined. Via infestation, dig So please, all you no-goodniks, wannabes, knuckleshufflers, hell-hounds, swingers, bloggers, pimps and proles-- for the good of the middle-aged children in the Florida panhandle and Ethiopia for example, keep your chuckleheadery here. For the good of the Nation. And the Sandbox. Again, welcome to the C.H.I.T.


text:
Suppose I have an
InterpolatingFunction object defined on $[\epsilon,1]$; let's call it
f. What is the best way to construct a function
g that coincides with
f on $[\epsilon,1]$ and satisfies
g[0]==a (
g should be an
InterpolatingFunction, too)? Small perturbations near $\epsilon$ are allowed.
Any generalizations are welcome as well.


text:
For an actor who tends to wrap his lines in tightly clipped irony, and who from certain angles resembles Rowan Atkinson's handsome brother, Steve Carell has an unexpectedly sincere gift for playing men who have just had the hope pulled right out from under them. In the opening scene of Crazy, Stupid, Love, Cal Weaver (Carell), a fairly typical nice-guy suburbanite, dressed in rumpled Dockers and worn sneakers, learns that his wife, Emily (Julianne Moore), has been having an affair and plans to divorce him. There was a period, long ago, when films like Kramer vs. Kramer (1979) dealt head-on with the agony of busted marriage, and though Crazy, Stupid, Love is nothing more (or less) than an enchanting light comedy of romantic confusion, it has the bone-deep sadness that drove those films. It's a movie that understands love because it understands pain.
Cal starts to hang out at an elegant local pickup bar, where, after too many vodka cranberries, he launches into sloshed monologues of self-pity that are noisy enough to win the attention of Jacob Palmer (Ryan Gosling), a lothario in frosty blond hair and three-piece suits. Out of some mixture of compassion and disgust (he can't believe how pathetic Cal is), Jacob decides to give this fortysomething loser a crash course in how to be a single guy again, which sounds like a very movie-ish situation, and is — the same one, in fact, that powered Will Smith's Hitch. But Crazy, Stupid, Love, even when it takes off from a setup like this one, has a gentle observational shrewdness — and an eye for detail — that makes it a terrifically amusing study in contemporary behavior.
Carell gives a ruefully funny and lived-in performance as the once-cozy husband and father of three who has lost any vestige of his alpha-male instinct. When Gosling, as the bar stud Henry Higgins, takes Carell for a makeover (his look and his personality), he does it with a dry contempt that is drolly cutting. Cal becomes an avid student in the rather depressing art of treating sexual banter as a manipulative science. It begins to work for him, but that's only the film's first act.
The movie is also about Cal and Emily's floppy-haired 13-year-old son, Robbie (Jonah Bobo), who has a frighteningly intense crush on the family babysitter (Analeigh Tipton), who has a secret crush of her own. It's about Hannah (Emma Stone), a law student trying to run her romantic life in as controlled a fashion as her career, and what happens when she meets Jacob. It's about Emily's relationship with the cocky accountant (Kevin Bacon) who broke up her marriage, Cal's fling with a flighty teacher (Marisa Tomei), and the feelings Cal and Emily still have for each other. Crazy, Stupid, Love was written by Dan Fogelman (who has coscripted animated films like Cars and Bolt, as well as Fred Claus) and directed by the team of Glenn Ficarra and John Requa (I Love You Phillip Morris), and I'm happy to report that they have made the single best mainstream movie for adults this summer. Tart and ? funny, sweetly melancholy and rooted in experience, Crazy, Stupid, Love is like a movie made by the Woody Allen of Hannah and Her Sisters if only he'd hailed from the suburbs.
The picture is full of moments to savor, whether it's Jacob telling the schlubby Cal to "be better than the Gap," or Cal and Emily reuniting for a parent-teacher conference (the scene all but vibrates with the years they've shared together), or Hannah and Jacob's touching postcoital murmurings, or the Big Romantic Speech at the end — a conventional moment, to be sure, except that the hard-won, battle-weary affection of Cal's words left me in tears. One of the movie's motifs is Cal's decades-old line about Emily: "She's the perfect combination of sexy and cute." Crazy, Stupid, Love is the perfect combination of sexy, cute, wise, hilarious, and true. A
Check into this and our other highly anticipated summer movies at GetGlue to earn EW Summer Movie stickers.
Movie Links
Movies Like This
|Complete Coverage


text:
Having escaped his jail cell, John goes into the evidence room, sees a picture of him and Marty then says, "Sit tight, I'm coming for you." John then calls Michael to warn him about questions from the police - and the case - and says, "Do not try to protect me, tell them the truth, but don't worry about it because you haven't done anything wrong. There's something I gotta do then this will all be over." John hangs up, finds his gun, loads it with a full clip and leaves a message for Blair, leaving his thoughts for Starr then closes with, "Take care of yourself." Lastly, John leaves Bo a message and says, "I'm sorry I let you down. I tried to work within the system, but it didn't work. Now I have to do something different. Do what you have to do." John hangs up and leaves - with his badge left behind!
Plans Are Put Into Motion…
John sets out to find Marty, Todd rethinks his plan, Tess turns into Bess and Viki, Charlie and Tina make a discovery...
Still in bed, Todd tells Marty, "There's no place I'd rather be right now." After a kiss, Marty suggests that Todd call the hospital to check on Starr. "What am I doing?" Todd asks, to which Marty responds about how Starr is entrusting him with her child - and how Todd will do right by 'their' baby. Suddenly, Todd says, "I gotta go!" Todd explains how he has to go see Starr, to make everything perfect - so nothing ruins what he and Marty have together. Todd and Marty exchange 'I love you's' then Todd assures her his love for her is why he's doing what he's about to do!
Once Todd is gone, Marty writes in her journal about making love to Todd, feeling like a woman again and how she told Todd she loved him - and how Todd said those words back to her! "We love each other. He's so easy to love… I've fallen so hard for this man… he's so gentle and vulnerable… and he's strong, stronger than he gives himself credit for. I'm so lucky to have him - so is this baby we're going to raise…" Shortly after, Marty climbs into bed, waiting for Todd's return, but is shocked when John crashes through the window! "Marty..." John sighs.
In the delivery room, Starr, Blair and Marcie are told, by Dr. Joplin, that the people in the neonatal intensive care unit will do everything they can. Though everyone screams for answers, the doctor reminds them that time is critical then leaves Starr begging Blair to tell her that the baby will be all right.
Out in the hallway, although Dr. Joplin gives Janet instructions on what to do, Marcie appears and announces, "I'm going with you!" However, Dr. Joplin stops her and says, "That little girl's life is in danger, and we can't afford to take the slightest risk." Dr. Joplin walks away.
Suddenly, Marcie turns around and is face to face with Todd! Todd asks after Starr, and Marcie nervously announces that he has a granddaughter - who isn't doing well. Crying, Marcie says, "I just don't know how this could be happening." Though Marcie expects Todd to be cruel to her, Todd hands her a tissue and asks that she go back in with Starr and Blair - even goes so far as to make Marcie laugh! After Todd tells her to go back in and tell Starr and Blair that the doctors know what they're doing, Todd assures Marcie that the baby will be back in Starr's room - where she belongs - and that everything is going to work out! Todd then goes and finds Dr. Joplin and tells her that he's changed his mind! He wants her to give the baby back to Starr and Marcie!
Back in the delivery room, Blair tries to calm Starr in regards to her baby and promises that her baby will be fine.
Holding her newborn in the cottage, Tess wonders why she isn't crying then passing out in a panic. When Tess opens her eyes again, searching the cottage around her, seeing the blood from the birth, she finally lays the baby down and speaks, "This shouldn't have happened to you… Your mother was going to look at you and think of Nash… Now it's over. People are looking for us and something has to be done… And I'm the one to do it." 'Bess' then puts on a pair of black-rimmed glasses and says, "There… that's better. Poor Jessica, Poor Tess, it's our job to clean it up." Bess picks up the dead baby with one thing in mind… "We have to take away the pain and replace it with a purpose." Thinking back to how Tess overheard Todd's plan, Bess comes up with a plan of her own!
During the heat of the moment, Tina and Cain make love in the motel room then talk about how they double-crossed each other. Looking at the new puppies, Tina says, "Isn't it amazing how David Vickers brought us back together?" Tina then announces that she - and Cain - are going to take care of the puppies. "I'm not going to abandon them like…" Tina pauses then rushes off to save Natalie and Jared!
Charlie arrives at Llanfair to find Viki screaming, "In the basement, Tess locked them up downstairs!" Noticing that the door is locked, Charlie demands to know what is going on - and Viki explains how Tess has copied her plan when she was Jean! Suddenly, Tina arrives, and Viki asks if Jessica had any construction done while she was gone. Though Tina blows her question off, she pulls the basement door key out of her purse, as Viki is forced to go get a crying Bree!
Finally, Charlie, Viki, Bree and Tina are in the basement. Though Charlie and Viki have no idea where to look, Tina cautiously points out scuffmarks by the wall, to which Charlie sees it's movable!
After making love in the secret room, as the bomb ticks away, Natalie and Jared dress then wonder how long they've been locked down there. Jared wonders if the bomb is real or if Tess is just faking the bomb to make them suffer. "What if this is just one more way to drive us crazy," Jared asks, begging Natalie to grab onto any hope that they can. "Someone will find us," he finishes. Out of the corner of her eye, Natalie sees the wall moving and says, "Jared look!" They are shocked to see Viki, Charlie, Bree and Tina - as the ones on the other side of the secret room are shocked to see them! After Jared and Natalie scream and point to the bomb, Viki hands Bree over to Tess then demands that she go get the bomb squad! Refusing to leave them locked inside, Charlie looks at the timer on the bomb then says, "Ten minutes... We've got ten minutes left."
Next on One Life to Live:
John is shocked to see Marty's reaction to him!
Todd's plan takes a shocking twist!
Viki and Charlie frantically try to save Jared and Natalie!
Thank-you for your comments and feedback! We do ask that our visitors abide by the Guidelines and try to keep all posts on the topic of the show. If you have a Spoiler that you want to post and/or discuss in the comments section below, please always remember to start your post with ***Spoiler Alert*** so others who do not wish to read spoilers can skim over your post.
We'd like to invite you to check out the latest breaking news for the show in the One Life to Live News Room, or browse updated Comings and Goings, and if you're daring, have a peek at our new One Life to Live Spoilers!
Please feel free to Contact Us if a moderator or administrator is required to handle any bad posts, and above all, have a great time!
All photographs are courtesy of Soaps.com.


text:
Joanna L. Ross
Joanna L. Ross was born and raised in Victoria, British Columbia Canada. At a very early age, she was infinitely inspired by life around her. A series of soul wrenching dreams was the catalyst to understanding her innate psychic abilities. Profound synchronistic events followed her desire to understand the realms that she would peek into when she was prescribed meditation. This marked the beginning of an infinite path of being a student to the Universe.Joanna's primary passion and life expression is to first be a student of creation. In utter gratitude, she is inspired to shared, educate, and enlighten those who desire to understand ascension, universal laws, and our great universal family within the cosmos. Joanna, a passionate Public Speaker, Esoteric Teacher, Intuitive Visionary, Author, and Ambassador for New Earth is here to tap into the vibrational frequency of the 5th dimensional new earth. In these incredibly accelerating times, our collective, our planet, is moving through a never before experienced ascension, which in turn, offers the potentials for humanity to move from a lower 3rd dimensional frequency, to a 5th dimensional light quotient.
~Scroll down for Special Offers for Joanna's Teachings to our AOT Family~
(Click on the links or Photos for more information!)
December 21, 2016 ~ Universal Unity Year End Celebration!
Happy Holidays and Dance into the Festivities of 2017!
Join us for this 2-seating 'Year End Celebration Event.' We will immerse ourselves in joyous celebration of entanglement and inspiration with spirit and our Universal families, as we truly allow for the gratitude and honor of all that we have co-created and experienced in our grand unfolding.
First Conscious Contact + Sacred Temple Teachings
2nd Saturday Monthly 12.30pm – 2pm and 2.30pm – 4pm PST
We will create a basic over-view with the concepts of ascension, human potential and evolution, and then dive right into the elements of where humanity resonates within the moment of now so that we may ignite the spark within and unfold the necessary attributes for expanding into cosmic awareness.
Next Class – JAN 14th
If you can't attend live we will send you the recordings
Special Offer:
Private Sessions with Joanna
Click on the links or Photo for more information!
Shannon's Testimony:
Before we met Joanna I was 9 months into dealing with an unknown illness that was making me weaker by the day and led to the loss of my ability to work 2 jobs and run my own pet sitting company. To say the least, it was a time of upheaval in my personal and professional life. Jamie had some exciting things going on with the growth of his passion on his AwakeningOurTruth Youtube channel and he was in need of some guidance of his own. She gave Jamie and I a 90 minute reading and it was the first time I spoke with Joanna. Without even knowing anything about my life she pinpointed several things to incredible accuracy in my past, present, and future. She predicted the medical surgery I would undergo just 2 months later. I honestly didn't really believe in what she said about my future until it happened and I looked back. She also "knew" about the secret mountain getaway I was planning for Jamie to such accuracy that I was afraid she would give away my surprise to him! I had told nobody about this trip and it was a confirmation for me that even though I was sick, it was truly needed. On that trip is when I received news from my Dr that I didn't expect to hear and it would end up being the restful time Jamie and I needed together before I was hospitalized. But, more than the intuitive knowledge she had about us and our lives, she provided us with healing energy and uplifting insight into what would become the scariest and most difficult time in our lives (I underwent thoracic lung surgery). I'm now a year past that time in our lives and we are unfolding into something new and exciting.
To this day Joanna continues to be a light shining bright in our lives and we are forever changed by that first reading with her. I can't express to you the profound insight that you will gain from a healing reading with Joanna. You'll have to see for yourself!
With infinite love and gratitude, Shannon
Universal Energy Initiations & Healing Sessions Offers:
- Private Intuitive Healing Session ~ 90 mins, MP3 Included
Intuitive Healing Sessions with Joanna is a high-energy alignment session brimming with inspirational wisdom, Universal foresight, and a personal energetic overview to begin the process of healing and transformation. All of Joanna's Universal offerings are inspired to empower one into a grander state of 'self-knowing,' 'self-clarity,' and a more uplifting entanglement with Creation.
- Private Intuitive Follow ~ Up' ~ 60 mins, MP3 Included
- 5th Dimensional Invocations & Ritual ~ 60min, MP3 Included
These powerful alignment sessions are very specific to a set of needs that the client desires to set in motion so that further expansion and learning can be made. Like in many ancient tribes and civilizations, powerful tones, words, and invocations were done with the purity of intent for change and living in a vibration of unconditional love.
Cosmic Parties with Eileen
Celebrating the Divine Feminine with Fun Sacred Soul Gatherings
In this class, Eileen Shoals will share how these parties developed and unfolded over the course of her life as preparation for the ushering in of the Divine Feminine Essence for individual soul healing and collective high frequency consciousness. She will offer creative fun ways for light workers to share their offerings in an expansive way that celebrates the diversity of the entire universal family.
Saturday, Monthly ongoing classes ~ Jan 7, 2017 3PM-4:30PM (PST)
Live on the radio with Joanna
Universal Unity – New Earth Consciousness!
If you missed the Live show don't worry, I have it for you right here
Check out Joanna's Page at Universal Unity and if you want to engage with us please feel free to call in or write to the show. We're on every Saturday at Kcor Radio
Thank you for connecting with us and we wish you love and light in your path to ascension and higher learning. Joanna L. Ross
Founder, Public Speaker & Ascension Coach
Universal Unity
Center for Ascension & Higher Learning


text:
Recent Posts
February 2020 M T W T F S S « Sep 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29
CUMPSTON Tag Cloud
- American Civil War
- Ancestry.com
- Archives
- Australia
- Boston
- BrightSolid
- Britain
- BritishLibrary
- Burial
- Canada
- Cemeteries
- Cemetery
- Census
- Church of Jesus Christ of Latter-day Saints
- Civil War
- Compston
- County Durham
- Cumbria
- Cumpston
- Cumpstone
- Cumston
- Death
- Durham
- East Riding of Yorkshire
- England
- England and Wales
- Family history
- FamilySearch
- First World War
- Genealogy
- Genuki
- Google Books
- Government
- Guild of One Name Studies
- History
- Hull
- Illinois
- Iowa
- Ireland
- Kingston upon Hull
- Lancashire
- Latin
- Libraries
- Library of Congress
- London
- Map
- marriage bonds
- Master Mariners
- Medal of Honor
- Military
- Missouri
- National Archive
- National Archives
- Newspaper
- New Zealand
- North Yorkshire
- Ohio
- One-name study
- Parish Registers
- Pennsylvania
- Race and ethnicity in the United States Census
- Royal Navy
- United States
- Upper Dales Family History Group
- Victorian era
- Wales
- Wars and Conflicts
- Website
- West Yorkshire
- World War I
- World War II
- Yorkshire
- Yorkshire Dales
Blog Stats
- 43,310 hits
Search Results for: db.aspx
Masters and Mates Certificates for Great Britain 1850 – 1927
One of the reasons I was keen to renew my Ancestry membership was because the organisation has just released a new collection of Masters and Mates certificates for Great Britain from 1850-1927, as sourced from The National Maritime Museum at Greenwich. … Continue reading
London and Surrey, England, Marriage Bonds and Allegations, 1597-1921 and UK, Victoria Cross Medals, 1857-2007
Two big releases from Ancestry – the London and Surrey, England, Marriage Bonds and Allegations, 1597-1921 and UK, Victoria Cross Medals, 1857-2007. Here's some blurb from the site: About London and Surrey, England, Marriage Bonds and Allegations, 1597-1921 http://search.ancestry.co.uk/search/db.aspx?dbid=2056 This database … Continue reading
Posted in Research web sites Tagged Crimean War, Diocese of Winchester, England, marriage bonds, Victoria Cross, Victoria Cross Medal 1 Comment
School registers
Ancestry has added School registers, which give an amazing amount of family information. London, England, School Admissions and Discharges, 1840-1911 http://search.ancestry.co.uk/search/db.aspx?dbid=1938 This is a collection of School Admission and Discharges for schools in London. This collection contains more than a million … Continue reading
Posted in Cumpston people, Research web sites Tagged Cumpston, Education, England, genealogy. Compston, London, School, School Admission Leave a comment
New Dorset UK records added to Ancestry
In addition to adding London electoral registers a couple of days ago, Ancestry http://www.ancestry.co.uk has also added electoral registers for Dorset, covering the period 1839-1922. The collection has been sourced from Dorset History Centre. To view the collection visit http://search.ancestry.co.uk/search/db.aspx?dbid=2167 … Continue reading
Posted in Research web sites Tagged Burial, Dorset, Dorset History Centre, England, Genealogy, Letter of Administration, London Leave a comment
Freedom of the City of London Admission Papers 1681 – 1925
Freedom of the City of London Admission Papers 1681 – 1925 were launched this week on http://search.ancestry.co.uk/search/db.aspx?dbid=2052 I found John CAMPSON admitted on 7th July 1702. Master's Name William Brown. Father's name George CAMPSON. Carolul COMPSON admitted 1712 Father's name Johanis COMPSON . Edward … Continue reading
Posted in Cumpston people Tagged Freedom of the City of London, Genealogy, London Admission Papers Leave a comment
West Yorkshire Parish Records on Ancestry
West Yorkshire, England, Births and Baptisms, 1813-1906 are now available at http://search.ancestry.com/search/db.aspx?dbid=2252&bm=W Images: 229,736 Records: 2,029,438 West Yorkshire, England, Marriages and Banns, 1813-1921 http://search.ancestry.com/search/db.aspx?dbid=2253&bm=W Images: 473,388 Records: 2,185,089 West Yorkshire, England, Deaths and Burials, 1813-1997 http://search.ancestry.com/search/db.aspx?dbid=2254&bm=W … Continue reading
Posted in General from blog editor, Research resources Tagged Parish Records, West Yorkshire 2 Comments
NEW – British Postal Service Appointments Books 1737-1969
Ancestry has just released a new database British Postal Service Appointment Books, 1737-1969 which covers people who worked for the telephone service as well http://search.ancestry.co.uk/search/db.aspx?dbid=1933 Post Office: Staff nomination and appointment, 1831- 1969. Microfilm, POST 58, 80 rolls. British Postal Museum and … Continue reading
National Probate Calendar 1861-1941 free until 8th July
Ancestry.co.uk has made the company's exclusive National Probate Calendar, 1861-1941, completely free to everybody until 8th July. You can search the indexes to see where and when your ancestors died, see the original records to discover how much they left … Continue reading
Posted in Research web sites Tagged England, Family history, Genealogy, Guild of One Name Studies Leave a comment
Non-Conformist Registers 1694 – 1921 for London
Non-Conformist Registers 1694 – 1921 for London are now online at http://search.ancestry.co.uk/search/db.aspx?dbid=1906
Posted in Research resources Tagged Non conformist registers Leave a comment
Herbert CUMPSTONE to Connecticut USA
ON 4th April I received a message from firstname.lastname@example.com saying: 'My Great grandfather re-located from a coal district in England to Connecticut, USA. He lived well into his 90's. Had 5 sons, Robert, a pilot who was shot down in WWII, Francis, … Continue reading
Posted in Cumpston people Tagged Connecticut, Cumpstone, Genealogy, New Haven Connecticut Leave a comment


text:
Mike Williams doesn't have a guaranteed roster spot as he begins his first training camp with the Buffalo Bills. The summer will be a test for the veteran wide receiver, who enters competition with the benefit of good health.
Williams made it through Saturday's conditioning exercises without incident and says he's fully recovered from the torn hamstring that ended his 2013 season and kept him out of offseason training activities after his trade from the Tampa Bay Buccaneers.
"I'm fully ready to go," Williams said, according to The Buffalo News. "I trained this whole offseason. There was really no offseason for me. I kinda had to get my leg better. I had to get back to feeling like Mike again, like my mom always tells me. Today running that conditioning test made me feel like I was Mike again."
"At the start of camp, just did the conditioning test and I feel real good," he added. "I feel great. I feel I got an A-plus, if there was a grade for it. I feel I'm ready to go."
Williams is 27 and just two years removed from a season in Tampa Bay in which he finished with nearly 1,000 receiving yards and nine touchdowns. Sammy Watkins and Robert Woods will lock down starting jobs in Orchard Park, but Williams should earn a defined role if he stays healthy and motivated.
So far, so good.
The latest "Around The League Podcast" invites Bucky Brooks in-studio for a team-by-team AFC training camp preview.


text:
By Wenonah Hauter and Shane Robinson, Huffington Post
Drilling and fracking for shale gas continues to expand across the East Coast despite consumer outcry over the environmental and health risks associated with this dangerous form of fossil fuel extraction. Now, the United States Geological Survey (USGS) has identified new potential targets in central and southern Maryland, as well as the Eastern Shore, in addition to the Marcellus Shale in Western Maryland. The oil and gas industry and their advocates can be expected to treat Maryland like a sacrifice zone in order to extract as much gas as possible unless we implement a permanent ban on fracking for oil and gas in the state.
Fracking is the controversial process of injecting a mixture of water and possibly toxic chemicals underground at high speed to break up shale, releasing methane and other gases along with radon. The process has already been linked to tainted drinking water in Wyoming and Pennsylvania. And storage of the wastewater produced by fracking is suspected in causing a series of small earthquakes in eastern Ohio.
For now, while the oil and gas industry has its prospects set on fracking in two counties in Western Maryland, they claim that their expansion will not include areas within the Maryland portion of the Chesapeake Bay Watershed. But this is just lip service. Consumer and environmental groups understand that over the long-term, the oil and gas industry's run of record-breaking profits depends on acquiring new reserves.
That means it's just a matter of time before they'll be pushing to drill and frack in the basins identified by the USGS: the Gettysburg, which stretches south from the Pennsylvania border, passing beneath Frederick; the Taylorsville, which stretches south from beneath Annapolis to the lower Potomac; the Del Marva, which consists of several separate rock formations beneath much of the Bay and the Eastern Shore; and the Culpeper, which stretches north from Virginia under western Montgomery County near Gaithersburg and north to Frederick.
For Marylanders who would be exposed to the risks and costs of fracking and who want to learn more and weigh in on the future of our state, it will not be easy to distinguish between fact and fiction.
Thanks to the oil and gas industry's well-financed public relations machine, you won't hear how most of the new jobs the industry promises will go to out-of-state workers with oil and gas industry experience, not to local Marylanders. And you won't hear them talk about how much of this gas will be exported to Europe, Japan and China.
Get ready to defend your state from the powerful lobbying arm of an industry that is deeply embedded in the halls of U.S. Congress and state and local governments across the country.
Brace yourselves for the hidden costs that will permanently change Maryland's landscape and harm local economies. The oil and gas industry will underestimate the true cost of repairing local infrastructure from the damage unleashed by up to a thousand heavy trucks rolling in and out of small towns for each new well, many transporting hundreds of thousands of gallons of toxic waste. And you won't hear the industry and its advocates acknowledge the negative impacts on the sectors of the economy, such as tourism, agriculture and the fishing industry, that sustain rural Maryland communities.
Dig in for a big fight to defend your water, not only from the inevitable spills of waste as it is trucked across the state but also the long-term risk of contamination of underground sources of drinking water from injecting tens of thousands of gallons of chemicals into each well, not knowing how these chemicals will react and move over the following years and even decades. You will also need to defend your water from private entities that aim to gain control of public utilities and profit from the industry's huge demand for water for fracking.
From start to finish, fracking is too risky for Maryland — it threatens the air we breathe, the water we drink, the communities we love and the climate we depend on. Marylanders should urge their representatives to support a ban on fracking. It is the only way to protect our state from the irreparable harm of a reckless industry.
Wenonah Hauter is executive director of the national consumer nonprofit organization Food & Water Watch. Shane Robinson is a member of the Maryland House of Delegates representing Montgomery County.


text:
What is your favorite place to find clothes for children?
Hmmmm. I'll be honest, I'm cheap. I love finding a good deal so I do a lot thrift shopping for my kids. You'd be so surprised with what you can find! Great brands at a killer price! Especially with how fast they grow, its worth it to me. But if I'm not at the thrift store, I usually head to Old Navy.


text:
Feb 16,2007
Appalachian Trail - an outdoor appetite
by Scott Staats
When pursuing any invigorating outdoor activity, the pursuer can work up quite an appetite. Oftentimes, even the simplest of meals is as rewarding as filet mignon.
Back in 1982, my older brother Frank and I hiked the entire Appalachian Trail (AT) from Georgia to Maine, covering over 2,100 miles, 14 states, eight national forests and two national parks. The journey took us almost five and a half hungry months to complete.
Although we hiked through some of the most scenic areas on the entire east coast, endured every kind of weather imaginable and were bitten by just about every type of insect that flies, jumps or crawls, what I remember most is the food, or rather the lack thereof.
Within a week of hiking, our appetites increased at least threefold. Before the hike, we were just a couple of poor, skinny college kids. After 2,100 miles, we were even poorer and skinnier. Plus we looked like a couple of longhaired, bearded Neanderthals from some past geologic era since we agreed not to shave or cut our hair until the hike was complete. Good thing we finally did finish the trek or we might look like Cousin It on the Addams Family.
Standing at the beginning of the trail in northern Georgia on that cool spring day contemplating the hike ahead of me, three questions crossed my mind – How am I ever going to walk that far? Will my feet hold up? When are we going to eat?
Two weeks into our hike, our voracious appetites were to blame for our first 20-miler. All day my brother and I and a friend drove ourselves close to insanity by talking about steak and chocolate cake. Upon arriving at a small restaurant at a road crossing, we immediately ordered three steaks and the accompanying side dishes. Each meal was to include one of those mini loaves of bread. When the waiter arrived with only one loaf, we inquired as to the whereabouts of the missing loaves.
The waiter replied, "They are fairly big; I don't think each of you can eat a whole loaf." Apparently the man didn't realize with whom he was dealing; we could have eaten the entire inventory of a local bakery. He was reluctantly talked into bringing the excess bread. After checking on us a few minutes later, probably hoping to see one or even two uneaten loaves, he saw not a crumb. We then ordered three pieces of chocolate cake and none of us saw any doubt in his eyes.
One of our favorite munch-outs occurred in the town of Cloverdale, just north of Roanoke, Virginia. We broke camp early in the morning and just about ran the 10 miles to the local Pizza Hut that we heard about a few days earlier. We arrived on the doorstep at 10:30 a.m. and sat there until they opened a half-hour later.
It was one of those All-You-Can-Eat specials for $2.49 and believe me it was the most pizza I ever ate for that price, or any price now that I think of it. From 11:00 a.m. to 1:00 p.m., we each consumed 12 pieces of deep-dish pan pizza, a side of spaghetti, a salad bar (just about the entire bar) and three beers. While the waitresses probably lost 10 pounds running back and forth serving us, we probably each gained that much in food and drink. We may have single-handedly closed the place down for good. Today, they probably have a sign that reads "No Appalachian Trail Hikers Allowed."
There's only one thing better than lots of cheap food and that's lots of free food.
One of those memorable consumptive experiences occurred in a little park near Pawling, New York after a long 22-miler on a hot, humid New England summer day. On a grassy hill in the park, four of us ragged hikers flopped down, as breathless as runners at the completion of a marathon.
Below us at some picnic tables a retirement party began breaking up and we stared wide-eyed as the first of the leftovers slid slow motion-like into a garbage can. I don't recall which of us spoke first or what was said, but suddenly a few in the group looked up and asked if we'd like to come down and help finish up. They didn't have to ask twice.
The next thing I recall is two picnic tables pulled together, the fork in my hand and a variety of foodstuffs piled in front of me. An hour later, we would have made the Grinch proud since there wasn't a scrap left big enough for a mouse. At that moment the four of us looked at each other, overjoyed at our good fortune and suddenly burst out in such hysterical and uncontrollable laughter that we almost lost a perfectly good gratuitous meal.
Another great food experience occurred when nine of us hikers became monks for a day. Near the Hudson River in New York, we stayed at a monastery that takes in hikers, bikers and other similarly sorrowful souls. Given the choice between a meal and a bed, the meal always wins out, but here we got both. The friars get offended if anyone walks away hungry and I certainly didn't want to offend a friar so I had three heaping plates of beef stroganoff, rice and green beans. Dessert consisted of apple turnover, carrot cake and four glasses of milk.
Later that night, I crawled into a real bed and found myself between paper sheets. Lying there anticipating a deep night's sleep, I felt like a bloated piece of beef awaiting the butcher for wrapping.
If I ate now like I did on the trail, I'd probably weigh 350 pounds. We set one eating record in Virginia when Frank and I ate 22 servings of food in one setting including 12 servings of mashed potatoes, six servings of peas and four servings of macaroni and cheese. When finished we laid there on the ground like a couple of beached whales.
Although there was lots of wildlife along the way, I never feared for bears. I realized that any growling heard at night, or during the day, emanated from our begging stomachs. Besides, no respectful bear would attack two bony hikers anyway.
Of course we always craved sweets while hiking. Pop Tarts became a personal favorite of mine. I was especially fond on the frosted variety with sprinkles. No meal is complete without your eight essential colors.
One tradition known to all hikers on the Appalachian Trail is the Half-Gallon Club. In order to become a member of this highly-esteemed, little-known organization, one must consume an entire half-gallon of ice cream in one sitting. I don't know why we waited until over 1,800 miles into our hike, but we attempted this feat in Maine.
After a relatively short 10-mile hike, we bought our ice cream in the small town of Andover, dug the spoons out our packs and got to it. About 20 minutes later, with the deed accomplished, I wondered what all the big hoopla was anyway. To relieve the remaining hunger pangs, we cooked up a few servings of mac and cheese.
All food on the trail had to meet some rigorous requirements. It had to be cheap and it had to fill us up. Hence macaroni and cheese, instant mashed potatoes, spaghetti, stuffing and Ramen noodles became staples. Good thing we took mega-vitamins and were only in our early 20's or we may have never made it out of Georgia.
After the hike, it took some time to regain the normal everyday eating routine. For several months it seemed I'd totally lost my appetite. At a restaurant, a waiter would arrive to take my order and I'd reply with something like, "Oh I'm not too hungry tonight, maybe only three burgers."


text:
14 September, 2012
Bracknell Sports CentreFirst time I saw U2 play live on the recommendation of one of my mates and a group of us went to see them. It was always very hot and sweaty as I remember and it was packed out and standing only. I distinctly remember them playing October


text:
Monday, June 20, 2016
The Solstice is here and we hope summer will stay a little longer
Over at Set Visions HQ we've curated some of our favourite summertime garden photography shots in the spirit of creating our very own Summer Solstice retreat. We not only have vast photographic experience of location photography shoots in beautiful homes across Europe, but we also have the photographic styling expertise to create that picture perfect setting fit for any Summer Soirée. We can dream of that warm summer's evening, sitting outside with a long, cold drink and a summertime feast to last the night through.
From on-location, to our in-house custom designed exterior studio sets, through to our Photorealistic CGI set design - we've gathered some delightful summertime home shots – be inspired...


text:
Conservation Colorado releases legislative scorecard
Conservation Colorado today released its 16th annual legislative scorecard, rating lawmakers on their efforts in the 2014 session to protect Colorado communities, hold polluters accountable and defend clean renewable energy leadership.
As in previous rankings, Democrats scored well, Republicans, not so much.
Conservation Colorado honored Rep. Jared Wright, R-Fruita, for "reaching across the aisle." The outgoing lawmaker — he's not running for re-election — had the highest GOP score in the House, at 64 percent. Seven House Republicans scored "O." In the Senate, Bernie Herpin of Colorado Springs had the highest GOP score, at 60 percent. Two GOP senators scored "O."
Rep. KC Becker, D-Boulder, was named "one to watch."
"We worked with our legislative champions to protect Colorado's air, land, water and public health while fighting back against big polluters and those who don't believe in the value of our public lands," said Pete Maysmith, executive director of Conservation Colorado.
Conservation community priorities this year included defending Colorado's clean renewable energy leadership, creating a paint recycling and disposal program and increasing the efficient use and reuse of scarce water supplies, according a news release.


text:
Dickens' 'A Christmas Carol' - Vange
All Saints' Church, Vange, Essex
View map
A Christmas classic performed in the cosy atmosphere of this ancient church
On Christmas Eve, Ebenezer Scrooge, a mean-spirited and miserly old man, is visited by the ghost of his business partner Jacob Marley.
Shown Christmas' Past, Present and Future he is offered the chance of redemption... but will he take it?
This December, audiences are invited to celebrate the festive season as This is my Theatre brings Charles Dickens' classic tale A Christmas Carol to life in a stunning one-act adaptation.
With traditional carols for all to sing and festive refreshments this will definitely get all of the family in the mood for Christmas.
Whether in one of our ancient church venues, this is not a production to miss!
Tickets and venue information: www.thisismytheatre.com
Dickens' seasonal ghost story is brought to life on stage this Christmas in beautiful and ancient church venues across the South East.
With carol singing and festive refreshments-this is truly set to be a wonderful journey into the Past, Present and Future!
A special performance by 'This is my theatre' Book tickets
Wrap up warm! It might be cold.


text:
Coupons (9)Visit our Dunkin' Donuts coupon page
Mobile-Exclusive Coupons
Verified 8 used today
Download the Dunkin' Mobile App for exclusive, mobile-only offers. You can also use the app to keep track of your DD Perks and pay with Dunkin' Donuts gift cards.
Dunkin' Donuts For Your Anniversary?
Verified 2 used today
Imagine the stunned look on your partner's face when they realize that, far from forgetting your anniversary like they fully expected you would, you pulled through with a brand new Dunkin' Donut beverage sleeve or cell phone case. We can already see the scowl of pure delight! Click here for other Dunkin' gift ideas.
Find A Dunkin' Donuts Near You
Click here to find the closest Dunkin' Donuts to you, and then watch in amazement as the hand reaches through the screen and pulls you into the Dunkin' Dimension. Once you're inside, digital ghosts will dunk you endlessly into their giant cups of coffee—and you'll love it! It just goes to show you that Dunkin' makes America's best coffee, in this or any other dimension.
Free Drink!
Get a free Dunkin' Donuts Medium Drink when you sign up for Dunkin' Donuts Newsletter alerts. E-mail will be sent within one month of updating Dunkin' Donuts Profile.
Promo Code
2 Free Mugs With Purchase
Get two free DIY mugs with your purchase of $50 or more at Dunkin Donuts.
How To Get Free Coffee On Your Birthday
Get a free coffee on your birthday to help you stay awake through the entirety of the "Happy Birthday" song for once. Sign up for Dunkin Donuts emails and get a free medium coffee or beverage coupon every year on your birthday via e-mail. See page for more details.
Promo Code
30% Off First Installment
Get a whopping 30% off your first installment with this Dunkin' Donuts Shop coupon code!
Promo Code
Exclusive Offers From Dunkin Donuts
Sign up for email to get exclusive offers from Dunkin Donuts delivered right to your inbox. Click here to get started.
Cups, Mugs & More
Visit the Dunkin' Donuts Shop and find a variety of cups, mugs and more.
About this Business
- HoursSun6:00 AM - 9:00 PMMon-Fri5:00 AM - 9:00 PMSat6:00 AM - 9:00 PM


text:
ProductionCrate Connect
Speed up your workflow with the ultimate add-on for your video effects, sound effects, music, graphics and 3D needs. All downloads from the ProductionCrate archives will now be auto-categorized and organized on your local drive!
Unfriend Checker
The easiest FREE way to check who unfriended you on Facebook!
ITA Matrix Powertools
Adds new features and builds fare purchase links for ITA Matrix
Memorable Passwords
This tool provides a cool password. Transform a frequently word to password. It's useful to remember. For example: 'determination' turn to 'determ1n@tIon'.
Piral Inspector
The official Piral developer tools browser extension.
One Click Staking
One click staking extension for dsearch.com
Overcast Community Notifier
Get alerts when your favorite maps are playing on the Minecraft server Overcast Community.
Dark Mode for Canvas
Dark mode support for Canvas. Stay up late doing your homework, without the eyestrain.
Proxy List Free - Hide My IP
Hide your IP address with Proxy List Free and keep your online activity private. Easily access blocked content and websites!
Lunate Dark Mode
Dark theme for WhatsApp Web
Open in Waterfox
Open current page, link, or all tabs in the Waterfox browser.
Premiumize.me extension for Opera
Googley Styles for Rizzoma
Change the Rizzoma interface to look like Gmail and other Google apps (a.k.a. Kennedy design).
BetterMaplewood, a browser extension to make your maplewood experience better
Proxy Free VPN DEEPRISM
Unlimited proxy | Unblock websites, change IP | DEEPRISM for Opera
Secret Server Web Password Filler
Secret Server Web Password Filler
Fast Shorten URL for Web
Multiple URLs Opener
Multiple URLs - Bulk URL Opener Extension just lets you open multiple URLs at once
GamingCracks Affiliate
Automatically adds the GamingCracks Affiliate Tag to the Amazon Website and Links
Instagram Video Downloader
Instagram Video Downloader is a Free Online tool that helps to save your videos, photos, instadp, and IG stories.
Media Keys
Lets you control many popular website media players using media key events
YouTube Ambilight
Immersive yourself in YouTube videos with ambilight!
RFC Reader
Simple extension that makes IEFT's RFCs more eye friendly.
Hot Game Helper
Use Hot Game service for 100% and find best prices for any game with our extension!
YouTube Auto HD + FPS
Automatically set the video quality on YouTube according to their FPS!
SBIS Plugin Extension
Расширение браузера для работы со СБИС Плагин.
Read EPUB e-books in foreign language
Digital Market Research by INFOnline
Browsererweiterung für die digitale Marktforschung durch INFOnline
Popup Download Manager
A popup Download Manager for your Opera browser
Megane for H-Chan
Removes blur and other kinds of censorship on h-chan.me and nude-moon.net
Organize your tabs into sessions
Free OpenVPN Server Finder
Display up-to-date list of public OpenVPN servers provided by VPN Gate (University of Tsukuba)
- 1
- 2
- ...
- 80
- Nächste Seite


text:
news, mugshots.com, unconstitutional mugshot laws, exonerations,
arrest records, FBI most wanted
mugshot, mugshots.com news, mugshot news, editorials, opinion,
Ismael J Soto
Who is Ismael J Soto? Was Ismael J Soto arrested? When was Ismael J Soto arrested? What was Ismael J Soto arrested for? Is this a mugshot of Ismael J Soto? Are there more Mugshots of Ismael J Soto? Is this the Ismael J Soto you know? Who decides which Mugshots are Indexed online? Who decides what public records the American public sees? Why should Mugshots remain public record and available to all citizens? Are Mugshot laws unconstitutional?
Ismael J Soto was booked in Cleveland County, OK for Post-Imprisonment Supervision, Aggravated Assault And Battery On A Police Officer
All are presumed innocent until proven guilty in a court of law. Published mugshots and/or arrest records are previously published public records of: an arrest, an indictment, a registration, supervision or probation, the deprivation of liberty or a detention. The mugshots and/or arrest records published on mugshots.com are in no way an indication of guilt and they are not evidence that an actual crime has been committed. Arrest does not imply guilt, and criminal charges are merely accusations. A defendant is presumed innocent unless proven guilty and convicted. For latest case status, contact the official Law Enforcement Agency which originally released the information.
The following Official Record of Ismael J Soto is being redistributed by Mugshots.com and is protected by constitutional, publishing, and other legal rights. This Official Record was collected from a Law Enforcement agency on 8/20/2016.
External Links:
Do you know of a related media coverage to this person and/or arrest? Submit a link now.
Mugshots.com : 141883018
Names / Aliases:
Birth Date : 7/22/1985
Race : Hispanic
Gender : Male;
Height : 6′ 1″ (1.85 m)
Weight : 260 lb (118 kg)
Hair Color : Black
Eye Color : Brown
Scars / Marks / Tattoos:
Facility Information:
Not the Ismael J Soto you were looking for? Click here to search for other Ismael J Soto


text:
You are about to enter a website that may contain content of an adult nature.
Hello everyone, this is Indian cam girl LittleAngelShy here. I'm 19 year old Female speak English and Spanish in the Indian live sex chat action. DISCOUNT CODE: SAMAYA69- JOIN TO MY DISCOUNT CLUB -naugthy, young sexy girl loves to play , big tits, perfect round booty, long legs heels/stokings,ro leplay,sub/dom games ,HD cam ,zoom,sound , voice sex, I wait you, kisses !!. Hi sweety,I`m Samantha,a seductive angel but who can transform so quickly in a naughty and kinky angel.I`m a young student and sporty girl,very social,I love life,I love smiling,I love to meet people and evident I love sex. Let me know you, what you like, what you want to see and lets make it real!. Sexy dance * I love to tease your with an amazing streaptease * Smoking * Zoom * Toys * Masturbate oral, anal or my tight pussy * I can squirt if you want * cam2cam * cream or oil * role play with sexy costumes is my expertise and also what I will do in Indian live sex private show. I have Brown eyes, Long Blonde hairs and my measurements are 85-26-38. For Turn ons: I look for intelligence, social and with a good sense of humour men. I love naughty and romantic men too, who can excite me so faster, men with whom I can talk for hours without getting bored. I love to tease him with my dance, after i will suck his big dick and finish with a faster and hard sex.. For TurnsOff: I hate rude, impolite, insensitive people, and guys in a hurry, please come to me when you have time to meet me more and after we can had fun and unforgettable moments...Please be nicely.. If you prefer kinks, then Piercings,Shaved, are mine. I'm just hungry for a HARD cock, can't wait to see u in my Indian webcam sex chat room! :)
This website contains indian webcam chat, desi webcam, hindi sex cam and tamil sex webcam related sexually explicit content.
You must be at least 18 years of age to enter this website.
© Since 2012 myindiansexcams.com Indian Sex Chat Network All Rights Reserved
AllHosts1 - AllHosts2 - AllHosts3 - AllHosts4 - AllHosts5 - AllHosts6 - AllHosts7 - AllHosts8 - AllHosts9 - AllHosts10 - AllHosts11 - AllHosts12


text:
Application Layer Packet Classifier for Linux
L7-filter is a classifier for Linux's Netfilter that identifies packets based on application layer data. It can classify packets as Kazaa, HTTP, Jabber, Citrix, BitTorrent, FTP, Gnucleus, eDonkey2000, etc., regardless of port. It complements existing classifiers that match on IP address, port numbers and so on.
Our intent is for l7-filter to be used in conjunction with Linux QoS to do bandwidth arbitration ("packet shaping") or traffic accounting.
Project Status
October 8, 2013
The 2.23 version of netfilter-layer7 has been released.
- Applied patch for kernel 2.6.35+ from Huascar Tejeda details
Download information: netfilter-layer7-v2.23.tar.gz MD5Sum: 10910b6173d18e426cb56ae7e1300eeb
January 25, 2011
The 0.12-beta1 of l7-filter userspace has been released.
- l7_connections map access locking patch from James King details
- getopt patch from Gavin Pryke details
- Memory leak plug patch from Florian Westphal details
Download information: l7-filter-userspace-0.12-beta1.tar.gz MD5Sum: 54e7e9efb031ff34bef1a452feceb175
A couple of protocol filter updates have been sent our way and are available via SVN.
We know that there might be some other updates floating around, so we invite you to send them to the developer list or email@example.com.
July 21, 2010
Phew… ClearOS Enterprise 5.2 has been released and we can spend more time taking care of l7-filter. In the next week or so, we'll post a proposal for how we can move the project forward over the months and years to come. Oh, and we'll also get that SVN server back up and running.
May 3, 2010
Though there are still a number of documents that need to be updated, the following tools are now active on clearfoundation.com:
- SVN server including a Web Viewer
- Mailing lists are ready if desired
Technical Features
- Includes patches for Linux 2.4 and 2.6
- Supports TCP, UDP and ICMP over IPv4
- Includes connection tracking of FTP, IRC, etc
- Examines data across multiple packets
- Provides run time tuning of the number of packets examined via /proc
- Provides module load time tuning of the number of bytes examined
- Distinguishes between new connections and old unidentified connections
- Provides access to both Netfilter and QoS (rate limiting) features
- Distinguishes between parent and child connections (e.g. ftp command/data) with Netfilter "helper" match
To download, visit the downloads page.
You can find links to all the relevant documentation on this web site, including:
You do not need to be a software developer to help the l7-filter project!
- Found a bug, typo or something out of date? Report and/or fix them.
- Test the protocol patterns and report your experiences on protocolinfo.org.
- Write new patterns.
- Do performance testing and send us your results.
Contact Us
Submissions, complaints, criticism, praise, comments? l7-filter-developersATlists.sourceforge.net (you must subscribe first). Need help? l7-filter-users(a)lists.sf.net. You can also e-mail Darryl Sokoloski directly at email@example.com. Alternatively, bug reports, requests for features, and patches may be submitted through our bug tracker.
The original coders were Justin Levandoski, Ethan Sommer, and Matthew Strait, with support from Sebastian Celis, Andy Exley and Lillie Kittredge. The primary maintainer is now Darryl Sokoloski from ClearFoundation. l7-filter would not have been possible without the help from the community. Here is the full list of thank yous.
Related Software
Front-ends that use l7-filter or portions.
Similar (open source/partially open source) projects
Computer code associated with l7-filter (including, but not limited to, programs, patches, the protocol definitions and the website code) is licensed under the GNU GPLv2.
Creative Commons License
Content associated with l7-filter that is not computer code (including, but not limited to, the human readable content of the l7-filter section of the web site, the offline documentation and the logo) is licensed under Creative Commons Attribution-ShareAlike 1.0.
Except where otherwise noted, content on this wiki is licensed under Creative Commons Attribution-ShareAlike 1.0


text:
The pediatric neurosurgeons at the Pediatric Neurosurgery Program, along with a multidisciplinary team of expert physicians treat head and spinal cord trauma.
Head and spinal cord injuries are the most common cause of death and disability in children. Our physicians have extensive experience in the care of severely injured patients. Patients are cared for by a multidisciplinary team of pediatric specialists, including surgeons, neurosurgeons, orthopaedic surgeons, intensivists, neurologists, rehabilitation specialists and craniofacial and plastic surgeons.


text:
This is one of my all time favorite 'restaurant' recipes. Anytime I go to a restaurant and I see grilled artichokes on the menu, I order them. I've found that I like them best when simply grilled with a little bit of seasoning and a great dipping sauce. I used to be intimidated by making a dipping sauce- especially those named 'aioli' until I discovered that 'aioli' is mayonnaise... Now I use mayonnaise as a base to make all kinds of great dipping sauces- this lemon and caper is one of my favorites. It is great with grilled shrimp, too- a favorite from my catering days.
Grilled Artichokes
with a Lemon Garlic Caper Aioli
3 artichokes, quartered
2 tablespoons of olive oil
1 clove of garlic
1 tablespoon of sea salt + 2 teaspoons
1 teaspoon of cracked pepper
for the aioli:
3/4 cup of mayonnaise
1/2 cup of sour cream
1 lemon, the juice of
1 clove of garlic
2 tablespoons of capers (or more, if you'd like)
1 teaspoon of sea salt
1/2 teaspoon of cracked pepper
Combine olive oil and 1 clove of garlic cut in slices. Let the garlic infuse into the oil while you are preparing the artichokes.
Cut the artichokes in quarters, lengthwise. Fill a medium saucepan with water with 1 tablespoon of sea salt. Bring to a boil. Add artichoke quarters and cook for 20-30 minutes until tender. Remove from water and let them cool on a baking sheet. If you are preparing these ahead of time, you can refrigerate them at this point up to over night.
Before grilling, brush the garlic infused olive oil onto all sides of the artichoke hearts. Sprinkle with salt and pepper. Grill for 2-3 minutes on each side until there is a nice char on the leaves.
For the sauce, stir together mayonnaise, sour cream, lemon juice, garlic capers, salt and pepper. Add more lemon, salt and/or pepper to taste.
Grilled Prosciutto & Fresh Mozzarella toasts.


text:
KineticMix necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 100 diseños de 32 diseñadores freelance.
Kinetic Mix is a web design studio offering web design services to small to medium businesses. We offer complete web design, e-commerce and SEO services.
Please read the complete brief.
Kinetic Mix
Desired Color Scheme:
none, please be creative
Desired Style:
Web 2.0
Accepted File Formats:
Vector Formats (.eps, .pdf or .ai); Layered Formats (.psd or .tiff)
Kinetic Mix is a web design studio offering web design services to small to medium businesses. We offer complete web design, e-commerce and SEO services.
I am in the process of developing a site where the logo will be displayed and a preview of it can be seen at http://www.kineticmix.net/sitepointcontest/
I am looking for a unique branding logo that will be used on the website and also (Business Card, Letterhead, Envelope, Folder and Listing Sheet)
The logo should include a graphic / symbol and also "Kinetic Mix" either to the side or below the graphic / symbol.
A tagline is optional, but if you can think of one then it must represent a web design studio
The colour scheme I will leave upto you, I am happy with bold colours as long as they are tastefully done, or more simple and effective colours.
The logo must be a Web 2.0 style logo.Â
The logo should be creative, innovative, meaningful and easily identifiable.
I am looking for your ideas so do get creative
Rules :
- Submissions must be submitted in Layered Formats (.psd or .tiff) AND Vector Formats (.eps, .pdf or .ai)
- Original work only. No composites, borrowed clip art, etc.
- You may submit as many logo designs as you like.
- Payment may also be made via Escrow once I sign up for an account, I am currently offering Paypal but if the winner wants I can offer via Escrow. TThe sooner your entries are in, the faster I can give feedback on what I want to narrow it down to.
Good Luck.
Descubre cómo funciona un concurso de diseño u obtén más información sobre nuestros servicios de diseño de logo.


text:
Actor Ward Bond attended Denver's East High
Ward Bond, movie and TV actor, appeared in more than 200 films. But while growing up in Denver, he thought he wanted to be a doctor or an engineer.
After his family moved to Colorado from Nebraska in 1919, Bond's ambition was to become a doctor so he concentrated on chemistry and science at East High School. By the time he graduated in 1923, his interests changed. He majored in engineering while attending the Colorado School of Mines.
After two years, Bond transfered to the University of Southern California. He played on the football team and met John Wayne, who was also on the team. They became lifelong friends. (When Bond died in 1960, he bequeathed his favorite shotgun to Wayne.) Together they were hired in 1928 as extras by director John Ford when Ford spotted them during football practice. Their careers took off from there.
Bond's movie career flourished, but he mostly played supporting roles. Bond appeared in all of John Wayne's movies directed by John Ford. He also performed in seven of the American Film Institute's list of the 100 Greatest American Movies:
It Happened One Night (1934) Bringing Up Baby (1938) Gone with the Wind (1939) The Maltese Falcon (1941) The Grapes of Wrath (1940) It's a Wonderful Life (1946) The Searchers (1956)
But it wasn't until 1957 when he landed the the role of Major Seth Adams on TV's Wagon Train that he became a big star.


text: Founded in London in 1990 by Linda Bennett, L.K. Bennett has established itself as a leading British fashion brand, offering sophisticated collections of shoes, clothing, handbags, and accessories. With its modern blend of femininity and style, L.K. Bennett quickly became the ultimate destination for feminine footwear, leading to the introduction of their womenswear collections in 1998. Celebrity fans include Kate and Pippa Middleton, Anna Friel, and Dannii Minogue.


text:
SAN FRANCISCO & LONDON--(BUSINESS WIRE)--SEGA® of America, Inc. and SEGA® Europe Ltd. today announced that Company of Heroes™ 2, the eagerly anticipated strategy game from Relic Entertainment, Inc., will be running an exclusive, early access beta phase which will go live Tuesday 2nd April.
The closed beta playtest features the game's critically acclaimed competitive multiplayer and skirmish gameplay, giving players access to six maps, 1v1, 2v2, 3v3 and 4v4 competitive gameplay, as well as the ability to play alone or with teammates against the AI. Players also get access to the first 40 levels of progression, and the ability to customize their loadouts to suit their play style using the all new Army Customizer.
This first phase of the closed beta will be open to eligible pre-order customers only. There will be a second phase in the coming weeks where a wider audience will get a chance to take part. For more information keep watching www.companyofheroes.com.
The Company of Heroes 2 closed beta will be hosted on Steam and utilizes Steamworks match-making and friend lists. Players need the free Steam client to redeem closed beta access keys and play.
Greg Wilson, Producer of Company of Heroes 2, commented, "We are excited to be able to launch the closed beta for Company of Heroes 2. We invite our fans to help us test and balance the game prior to launch, as well as see the changes we've already made since the Alpha test in December."
Quinn Duffy, Game Director, said "We've added two brand new maps to the roster for this phase as well as the four already in the Alpha Stress Test. Players can battle fiercely for control of the Oka River, or brave a close quarters skirmish on the outskirts of Moscow."
Underpinned by the cutting-edge Essence 3.0 Engine™, Company of Heroes 2 brings tactical strategy to life like never before, thanks to the realistic ColdTech™ weather system, the revolutionary dynamic line of sight system TrueSight™, and realistic destructibility.
The original Company of Heroes™ was released on the PC in 2006 to critical acclaim and is currently the highest rated strategy title on Gamerankings.com (with more than five reviews), with an average of 93.82% based on 56 reviews. The game features similar acclaim on Metacritic.com with a Metascore of 93% based on 55 reviews.
Company of Heroes™ 2 will be available for PC in June 2013. For more information check www.companyofheroes.com, and to download SEGA game assets, please visit www.sega-press.com.
About Company of Heroes™ 2
It is 1941 and the beginning of what will become the most brutal conflict of World War II, as Germany launches a full-scale invasion of the frozen tundra of the Soviet Union which would result in over 14 million military casualties. Take command of the iconic Soviet Red Army in brutal frontline warfare to free Mother Russia from the invading Nazis. Your strategic skills and tactical expertise hold the power to tip the very balance of this conflict in the sequel to the critically acclaimed and multi award-winning Company of Heroes. Engage in visceral tactical combat that will define you as a military leader and challenge you to wield the might of the Soviet Empire as you smash your way to Berlin.
About SEGA® of America, Inc.
SEGA® of America, Inc. is the American arm of Tokyo, Japan-based SEGA® Corporation, a worldwide leader in interactive entertainment both inside and outside the home. The company develops, publishes and distributes interactive entertainment software products for a variety of hardware platforms including Windows PC, wireless devices, and those manufactured by Nintendo, Microsoft and Sony Computer Entertainment. SEGA® of America's Web site is located at www.sega.com.
About SEGA® Europe Ltd.:
SEGA® Europe Ltd. is the European Distribution arm of Tokyo, Japan-based SEGA® Corporation, and a worldwide leader in interactive entertainment both inside and outside the home. The company develops and distributes interactive entertainment software products for a variety of hardware platforms including Windows PC, wireless devices, and those manufactured by Nintendo, Microsoft and Sony Computer Entertainment Europe. SEGA® Europe's Web site is located at www.sega.com.


text:
Fortress Paper adopts shareholder rights plan to ensure all shareholders are treated fairly in connection with any takeover bid or other acquisition, says plan is not in response to any specific takeover bid, other proposal to acquire company
VANCOUVER, British Columbia
December 6, 2012
(press release)
– Fortress Paper Ltd. ("Fortress Paper" or the "Company") (TSX:FTP) announces that its board of directors has adopted a shareholder rights plan (the "Rights Plan").
The Rights Plan has been adopted to ensure, to the extent possible, that all shareholders of the Company are treated fairly and equally in connection with any take-over bid or other acquisition of control of the Company and that the Company's board of directors is provided with adequate time to evaluate such a take-over bid and, if appropriate, seek alternatives to maximize shareholder value. The Rights Plan has not been adopted in response to any specific take-over bid or other proposal to acquire control of Fortress Paper and Fortress Paper is not aware of any such pending or contemplated proposals.
At the close of business today, one right will be issued and will attach to each common share of Fortress Paper outstanding at that time. The rights will automatically attach to the common shares and no further action will be required by shareholders. A right will also attach to each common share of Fortress Paper issued hereafter.
Subject to the terms of the Rights Plan and to certain exceptions provided therein, the rights will become exercisable in the event that any person, together with joint actors, acquires or announces its intention to acquire 20% or more of the Company's outstanding shares without complying with the "Permitted Bid" provisions of the Rights Plan or where the application of the Rights Plan is waived in accordance with its terms. The "Permitted Bid" provisions prevent the dilutive effects of the Rights Plan from operating if a take-over bid is made to all holders of common shares of the Company (other than the bidder) by way of a take-over bid circular that remains open for acceptance for a minimum of 60 days and that satisfies certain other conditions. If a take-over bid does not comply with the requirements of the Rights Plan or where the application of the Rights Plan is not waived in accordance with its terms, the rights holders (other than the acquiring person and its joint actors) will be entitled to purchase additional common shares of the Company at a significant discount to the market price.
The Rights Plan has been conditionally approved by the Toronto Stock Exchange, subject to ratification by the shareholders of the Company within six months of the effective date of the Rights Plan. The Company intends to recommend the ratification of the Rights Plan for approval by its shareholders at the next annual meeting of shareholders to be held in 2013. If ratified by the shareholders, the Rights Plan will have an initial term of three years. If the Rights Plan is not approved by the shareholders within six months of the effective date of the Rights Plan it, together with the outstanding rights, will terminate and cease to be effective.
A copy of the Rights Plan agreement will be made available on SEDAR at www.sedar.com.
About Fortress Paper
Fortress Paper operates internationally in three distinct business segments: dissolving pulp, specialty papers and security paper products. The Company operates its dissolving pulp business at the Fortress Specialty Cellulose Mill located in Canada, which is also in the process of expanding into the renewable energy generation sector with the construction of a cogeneration facility. The Company is also seeking to expand its dissolving pulp capacity with the recent acquisition of the Fortress Global Cellulose Mill located at Lebel-sur-Quévillon, Québec, which the Company intends to convert into a dissolving pulp mill and where the Company intends to re-start the cogeneration facility.
The Company operates its specialty papers business at the Dresden Mill located in Germany, where it is a leading international producer of specialty non-woven wallpaper base products. The Company operates its security paper products business at the Landqart Mill located in Switzerland, where it produces banknote, passport, visa and other brand protection and security papers, and at its Fortress Optical Facility located in Canada, where it manufacturers optically variable thin film material.
* All content is copyrighted by Industry Intelligence, or the original respective author or source. You may not recirculate, redistrubte or publish the analysis and presentation included in the service without Industry Intelligence's prior written consent. Please review our terms of use.