Amid some complaints by the Regional Health Authorities about an apparent shortage of pharmaceuticals, former health Minister, Dr. Fuad Khan is calling on health Minister Terrence Deyalsingh to stop playing party politics.
Dr. Khan, in a statement issued today said since assuming office last year, the current government has failed to compensate pharmaceutical suppliers for their goods. He said this has led to a scarcity of medication for the treatment of non-communicable diseases such as diabetes, high blood pressure and cardiovascular conditions. He also states that the list now includes the vaccine for yellow fever and certain chemotherapy drugs used in treating cancer patients.
Speaking with News Power Now this afternoon, Dr. Khan said there were systems in place, prior to him leaving office in 2015. He however laments that because much of what was agreed upon then, has not been implemented, the RHAs are bearing the brunt of the fallout.
Mr. Khan said he has been receiving concerned calls related to the situation and adds that the buck stops with the Minister of Health.
Dr. Khan says the onus is on Mr. Deyalsingh one way or the other however, adding that until change is brought about in the supply chain management for the delivery of pharmaceutical drugs to the public, patients will continue to experience pain and discomfort.


This week’s Barrel of the Week at Ballistic Advantage is their 5.56 chambered 14.5″ mid-length with government profile. This barrel is from their value priced Modern Series so it is a great deal to begin with and even better with the Barrel of the Week discount.
You can have Ballistic Advantage add an F marked front sight base or pinned low-profile gas block for an additional fee.
|4150 Chrome Moly Vanadium
|QPQ Corrosion Resistant
|Gas System Length
|Gas Block Journal


text:
I start a lot of projects. More than I’d like to admit. I finish and deploy very few, but I like cranking out the first iteration of an app in a weekend. Sometimes I do it just to learn some new feature, or try out an architecture idea. I don’t like to do this in the context of whatever existing app I’m working on, because I don’t want any baggage of whatever I was thinking last week. Last week is too long ago.
I’ve had this technique validated by my former boss Ward Cunningham. He (famously) worked with Kent Beck at Tektronix and they were research partners. During this time, they came up with lots of really great ideas, design patterns, and methodologies. And the technique they used for exploration went something like this (paraphrased from Ward):
Kent and I would get to work in the morning, and we’d just start writing code. If it went well, we might right code all morning and maybe all day. If it went really well, we’d work on the same project all week and get something great out. Usually these ideas then got turned over to other teams to keep working on.
But usually, these ideas didn’t work out very well. So we’d stop at lunch, throw it all away, and work on whatever we were supposed to be working on.
The next morning, we would both show up and Kent would usually say “I have an idea on that thing we were working on yesterday” and off we’d go.
Great things came out of this, TDD, some notable design patterns, and really XP.
The thing that holds me back from doing this more, is that frankly, it’s a pain in the ass to get all the basics in a rails app installed. Just to do anything, I usually like to have Rspec, rspec-rails, cucumber, authlogic, jquery, 960gs, and a handful of other plugins and libraries installed. They all need to be configured, databases need to be set up, etc.
Worst of all, most things need authentication, you know, so that you can actually have users. That means you need sign up, login, activation, password resets, emails, the list goes on.
Where am I going with this? Well, the ability to generate rails apps via custom templates was added in Rails 2.2. So I took it upon myself to stop shaving small yaks every time I wanted to hack on a new project and shave a big one. I present, the science department rails template.
rails my_app -d postgresql -m http://github.com/BJClark/rails-templates/blob/d8889e1c771847f75641503e478c130e959e1686/scidept.rb
Run this little command, answer 3 questions, change 1 line of code, and run
rake spec && rake features
You now have a fully implemented and tested, rails/rspec/cucumber/authlogic/resource_controller/lesscss/jquery/960gs app, with signup, login, and password resets, checked into git and ready to hack.
Hack, fork, and profit!

domain: design


text:
Finding its feet
According to an Assocham report, the shoes and accessories industry is worth Rs 38,000 crore, and is poised to grow to Rs 45,000 crore by 2025. Men’s footwear accounts for 48 per cent followed by woman’s at 41 per cent, kids’ 11 per cent kids and accessories 10 per cent. Barriers include high rentals and infrastructure. Location, product focus, a realistic business model, technology and a good price model are other things that will help this industry move forward.
India continues to be the one of the rare countries where men’s footwear is still the largest category, unlike in other countries where women’s shoes dominate.
The increasing number of footwear brands is leading the category to get organised rapidly with most brands going national.
The challenges remain almost the same as those faced by apparel brands except that this sector continues to be heavily taxed.
There are national and international brands in the market now. From footwear majors such as Pavers, Skechers and Clarks adopting the single-brand retail route to domestic ones such as Metro and Khadim’s, there are hardly any regional footwear brands today. Some of them have even appointed brand ambassadors.
With competition increasing in the category, high-profile brand ambassadors have also been roped in to keep the brand apart from the clutter. Recently, Delhi-based Relaxo Footwear spent heavily on high-profile brand ambassadors such as Salman Khan, Katrina Kaif and Akshay Kumar, while Metro Shoes has Saif Ali Khan and Kareena Kapoor to endorse the brand.
Gaurav Dua, Executive Director, Relaxo Footwear, says, “Bringing in these three high-profile brand ambassadors is to help us have a pan India presence. We are still a North India-based brand but expect to have a presence in States such as Maharashtra and Gujarat where film stars are easily recognisable. We would be spending almost Rs 12 crore on the new endorsers.’’
Distribution and logistics are also challenges. As Dua adds, “It is akin to the FMCG business where there is a constant need for stock replenishment. Logistics plays a major part and local depots or manufacturing facilities are needed to cater to different footwear sizes.’’
Shilpa Bhattar, Director, Reevolv Advisory Services, a consultancy and research firm, says, “Footwear is like the FMCG category where distribution is the key. It is difficult to break regional barriers and even a player like Metro Shoes took five years to go national.’’
While most shoe retailers continue to expand the number of stores, diversification into new categories such as FMCG is also on the cards. For instance Indian footwear major Woodland is getting ready to make a splash in the FMCG category with a range of personal care products which will be sourced from a German company. It would be using the distribution strength of its own stores before selling it across retailers with its range of products such as sunscreens and anti-bacterial creams.
Harkirat Singh, Managing Director, Woodland, said, “We would be using the company-owned 380 stores that we already have to launch our FMCG range under the Woodland brand. These are not typical FMCG products in the beauty space but more about protecting the skin while being outdoors.”
It has earmarked an investment of Rs 80-100 crore this fiscal as it expands with new stores and enters the FMCG business.
The 20-year-old footwear brand intends opening 50-60 stores this year and all of them will be company-owned.
The biggest challenge for the footwear brand is to get adequate distribution. Recent entrant Skechers of the US is in 200 multi-brand outlets, but is waiting for FIPB clearance to open stores of its own. It has plans to open 40-50 stores in the next three years. These would be smaller stores measuring 1,500 sq. ft. across malls and high streets with a minimum investment of Rs 1 crore for every store.
Sanjeev Agrawal, Managing Director, Skechers, South-East Asia, said, “Once we get FIPB clearance we are also hoping for our own standalone stores. Being a new entrant we are working through wholesale distributors to reach out to retail chains currently’’
Harsh taxes are another concern. “Footwear continues to be a highly taxed category. High customs and excise along with local duties like octroi and VAT lead to almost 35 per cent of the sale price of the footwear. There is no big advantage even if we are locally sourcing from the country,’’ says S. Ramprasad, CEO, Clarks Future Footwear.
Delays in mall development have slowed down the pace of expansion for the retailer as it intends launching a variety of stores sizes ranging from 600 sq. ft. to 2,500 sq. ft. across malls and high streets. “We expect to have a total of 40 stores this year but due to mall development delays there might be hurdles,’’ adds Ramprasad.
The recent budget has also not given any respite to the category which is already reeling under high taxes, unlike apparel.
“Shoes are also worn on the body, like apparel, and give employment. It is a labour-intensive segment. We are already heavily taxed in footwear with excise and VAT duties,’’ said Inder Dev S. Musafir, Director, M&B Footwear.
Jaiprakash Desai, CEO, Metro Shoes, for footwear retail said, “The Budget is disappointing for the footwear industry. We were expecting parity to the industry at par with comparable industries, at least in the excise duty.’’
Cheap Chinese imports are also crippling the footwear industry. “Apart from high excise and VAT duties, the government should also clamp down on cheap imports from China. The government should look at this industry from a retail perspective and not just as a leather exporter,’’ adds Ketan Vyas, Managing Director, Woly, a Germany-based premium brand for shoe care.
In fact shoe manufacturers would rather import their wares than try local manufacturing.
As Asif Merchant, Managing Director, Catwalk and Vice-Chairman of All India Footwear Manufacturing and Retailing Association, observes, “Footwear manufacturing is expensive due to the excessive local taxes which are almost 24 per cent of the total realised value of the product. Imports prove to be cheaper today.’’
However, the footwear industry is supported by adequate growth drivers to ensure some of its challenges are mitigated.
After all, the last decade has seen several changes in the footwear industry from a basic need-based industry to a fashion, style, quality and performance focused one. These changes have been driven by changing demographics and factors such as a young and growing population, increasing disposable income and discretionary spending, growing fashion consciousness and media exposure.

domain: news


text:
Tel: 028 8676 9949
The voice of Irish folk singer, Malachi Cush, can melt the coldest hearts with his warm and melodic voice breathing life into traditional Irish ballads, cherished folk songs and Religious classics for which he’s known and loved.Malachi has enjoyed several top ten recordings both in Ireland and the UK including recordings by other artists.He has collaborated with artists including Phil Coulter, Liam Lawton and Pam Cheyne to name but a few.He is currently working on his 7th studio album.
His debut album, ‘Malachi’ entered the UK top-twenty album chart along with the Irish album chart, earning a silver disc and to date selling over 300,000 copies. One self-penned single ‘Just Say you Love Me’ achieved much success in the Far East holding the number one spot in Thailand for five weeks. He also held the number 1 spot on the Nashville Christian Music Chart with his song ‘Blessed be the One’ on which the legendary Joanne Cash featured. His most recent album ‘Kindred Spirits’ was a collaboration with iconic Irish composer Phil Coulter and his latest recording ‘The Creggan White Hare’ is eagerly anticipated.
Now approaching 20 years in the entertainment business Malachi has managed to balance his music and presenting careers with great ease.His love of Irish and Religious music has seen him touring throughout the world through his solo tours, at festivals and as guest artist for many household names.

domain: entertainment


text:
The Gym, Sunnydown School, 152 Whyteleafe Road, Caterham, Surrey, CR3 5ED
5 years to 11 years
If your child loves dancing around to music, our camp is the perfect place for them to spend a day of their Half term! Following a Halloween theme, we will learn fun dance routines, play lots of games and take part in arts & crafts activities. At the end of the afternoon, parents are invited to come and watch a performance of our Halloween dance!
The price of our camp includes a Popdance Halloween Activity Bag full of exciting activities. Our instructors are professional, fully qualified, DBS checked and insured.
Times and prices are subject to change. Contact venue before setting out.
Please login first.


text:
The world famous Annapurna Circuit Trek and Annapurna Sanctuary Trek should need no introduction. But, there's a lot more to Annapurna trekking and adventures than just these well worn trails. With easy access from Pokhara and varied options to suit most abilities the breathtakingly beautiful Annapurna region is justifiably the most popular part of the Nepal Himalayas.
The Annapurna foothills also present opportunities to enjoy walks at more modest altitudes too.
As well as low altitude Annapurna treks, it's possible to undertake an Annapurna short trek and even go trekking off the beaten track too. The classic Himalayan sunrise from a Poon Hill Trek is a perennial favourite and an abundance of trekking lodges (aka teahouses) in the region means you can enjoy Annapurna treks ranging from challenging to some rather easy treks.
A small number of higher standard luxury trekking lodges also exist in the Modi Khola Valley, making it possible to enjoy a pleasing horeshoe circuit hike of this stunning valley and have a proper bed and en-suite facilities every night.
But, it's not all trekking nowadays!
We also have our own unique and innovative way of journeying through the Annapurna's - by bike and by raft (and on foot too).
Hiking in style in the Annapurna region and overnighting at the highest standard of trekking lodges in this part of the Himalaya. All the great views of Annapurna, Fishtail and Hiunchuli along the same Modi Khola trails but with proper beds and private facilities every night.
The best known of all classic Himalayan treks, this is the full version of the Annapurna Circuit Trek. Over the Thorung La, down the Kali Gandaki and up to Poon Hill.
One of the most beautiful treks in Nepal (in our opinion) up to the classic Himalyan sunrise panoramic view point of Poon Hill and then to the magnificent mountain amphitheatre of the 'sanctuary' and Annapurna Base Camp.
One of the best known of all classic Himalayan treks, this shorter version of the Annapurna Circuit follows the Marsyangdi Valley to Manang and crosses the challenging Thorung La to descend into the Upper Kali Gandaki Valley to then fly out from Jomsom to Pokhara.
Follow part of the famous Annapurna Circuit Trek before heading higher and higher into a wild mountain wilderness and the realm of the snow leopard to remote Tilicho Lake.
The classic Himalayan sunrise and panoramic view point of Poon Hill. With just 5 days of walking, this is the ideal first time trek in Nepal to do, particularly if you're short on time too.
Also known as the Annapurna Base Camp Trek, or the ABC Trek. With improved road access this classic Nepal trek can now be done within a two week Nepal holiday. Walk to Annapurna Base Camp on this most beautiful Himalayan experience.
The FULL Annapurna Circuit, re-imagined and re-invented. Trek up the Marsyangdi Valley then across the Thorung La to Jomsom. Then it's a switch to mountain bikes for a downhill blast through the Kali Gandaki Valley before taking to the river to complete this new and unique Himalayan adventure by raft. This is one of the worlds greatest adventures. A truly mind-blowing active journey in Nepal.
Fantastic views of Dhaulagiri, Annapurna and Fishtail along with some delightful ridge trekking featuring two classic Himalayan view point locations, Poon Hill and Khopra Danda. A wonderful short Nepal trek.
Unique & quite possibly the ultimate two week Nepal Adventure. Mountain bike and raft down the Kali Gandaki-the world's deepest valley. A beautiful day trek to a sacred Himalayan lake beneath magnificent Dhaulagiri too.
Trek through the beautiful Modi Khola beneath Annapurna and Fishtail to the classic Himalayan sunrise viewpoint of Poon Hill and across the Kali Gandaki Valley to Dhaulagiri.
For active families with teenagers - Explore the Kathmandu Valley by mountain bike visiting ornate temples and sacred Buddhist sites. Trek beneath the mega-giant peaks of the Annapurnas, raft on the Seti River and take a jungle safari too. A fun, varied and active way to explore Nepal.
Journey through Nepal whilst staying in the best possible accommodations each night. Trek in the beautiful Annapurna region, raft along the Seti River and search for wildlife on a Chitwan Safari. A very stylish and varied adventure
Shorter and relatively easy walking days in the beautiful Modi Khola Valley, but without compromising stupendous views of the soaring peaks of the Annapurnas. Pass through colourful hill villages and meet the locals along the way.
A stunningly spectacular short Nepal trek that gets you so close to iconic Fishtail Peak you could almost “tickle” it. Stupendous views across to Annapurna, as well as a bit more “off the beaten track” too.
There is special, and then there is VERY SPECIAL. This trek into once forbidden but still restricted valleys and mountain scapes leads to the isolated villages of Phu and Nar. A glimpse into an unspoilt Tibetan way of life that is earned the hard and satisfying way.
Off the beaten track trekking to not one, but two hill top Himalayan view points beneath Fishtail for outlandish views of the Himalayan giants of the Annapurna range, east to Manalsu, west to Dhaulagiri and across Nepal to the gangetic plains.
Follow in the footsteps of HRH Prince Charles on a short, panoramic trek along a skyline in the foothills close to Pokhara. Extensive Himalayan views from Manaslu to Dhaulagiri with the Annapurna Massif and Fishtail on show.

domain: geography


text:
sci fi games spacecraft - Google Search
This summer keep your boys busy with this amazing list of 25 summer activities for boys of all ages--includes both indoor and outdoor activities.
Astro Empires - Free MMO Space Strategy Browser Game
Space Engineers - KEEN Software House
How Long Did Famous Structures Take to Build? Infographic
‘Space Engineers’ Construction Game Now Allows Players to 3D Print Their Ships http://3dprint.com/18069/space-engineers-3d-printing/
Space Ships by SirisTheDragon on DeviantArt
Mass Effect universe - ships and vehicles by ~SupermanLovesAspen on ...
Astro Empires - Gratis MMO Browserbaseret Rumstrategispil

domain: hobby


text:
Eating healthy should still be delicious.
Sign up for our daily newsletter for more great articles and tasty, healthy recipes.
Matchups by Jordan Mackay
A MELLOW PALE ALEThe gentle hoppiness and maltiness of a medium-weight beer are the perfect foil for a burger with condiments.
Burgers have a lot going on, especially with sharp toppings like pickles, raw onion, cheddar, mustard, and ketchup. Unlike its superhopped cousin, the IPA, a classic American pale ale has a nice refreshing bitterness to parry those punchy dressings without overwhelming. A hint of grainy sweetness rounds off the beefy patty.A LUSH, JUICY REDThe succulent, berry-inflected fruit of a plush red complements a grilled burger's deep, beefy flavor.
Go for a cabernet sauvignon from Paso Robles, California. The warm climate produces cabs with plum and blackberry flavors that embrace the patty while providing enough tannins to tame layers of bacon, cheese, and tomato. A touch of oak offers a bit of toast to reel in the seared beef's smoky crust.
OOPS!Steer clear of light-bodied wines such as rieslings, rosés, and sparklers—their delicate flavors will be overwhelmed by a classic burger's hearty beef and punchy toppings.
- 1 (7 ounce) pouch tuna in water, drained and juice reserved
- 3 tablespoons finely chopped onion
- 3 tablespoons finely chopped celery with leaves
- 1 large egg
- ¼ cup dry bread crumbs
- 2 slices day-old bread, cubed
- 1 pinch garlic powder, or to taste
- 1 pinch salt and ground black pepper to taste
- 3 tablespoons olive oil
Mix drained tuna, onion, celery, egg, bread crumbs, bread cubes, garlic powder, salt, and black pepper in a bowl. If mixture is too dry to hold together, stir in reserved tuna juice, 1 teaspoon at a time. Divide mixture in fourths and shape each portion into a patty.
Heat olive oil in a large skillet over medium heat and pan-fry the patties until golden brown, about 3 minutes per side. Drain patties on paper towels.
4 Summer Cocktail Recipes
1. Orange Peach Mimosa Slush
- 1 orange
- 1 cup frozen peach slices
- 2 cups ice cubes
- ¼ freshly squeezed orange juice
- ½ cup Champagne
- Orange slices for garnish
Slice the orange in half, remove the seeds, and cut off the peel. Add the orange flesh, frozen peach slices, ice cubes, orange juice, and Champagne to a high-speed blender and mix until slushy and smooth.
Pour the mixture into four wine glasses and garnish with orange slices.
2. Honeydew Basil Margarita
- ½ cup maple syrup
- ½ cup basil leaves, plus extra for garnish
- 4 cups chopped honeydew melon, frozen
- ½ cup + 2 tablespoons blanco tequila
- 1 cup fresh lime juice
In a high-speed blender, add all the ingredients together and puree until smooth. Pour into glasses and garnish with basil leaves.
3. Summer Punch
- 1 cup bourbon
- 1 cup white vermouth
- ½ cup fresh lemon juice
- ¼ cup maple syrup
- 1 ½ cups chilled ginger beer
Combine all ingredients into a punch bowl. Serve over ice.
4. Lemon Drop
Add all ingredients into a cocktail shaker with ice. Shake until cool and then filter into glasses.
Beyond the Burger: Surveying Vermont's Summer Snack Bars
Every culture has its fried-food tradition. In the American South, families gather for buttermilk fried chicken, fish fry and crisped okra in Japan, street stands and bars offer crackling tempura fish and vegetables. Meanwhile, the English sup on fish and chips, and the French tête-à-tête over frites.
Here in Vermont, we have snack bars. Mimicking New England's coastal clam shacks, these often serve lobster rolls and fried clams or scallops — also, franks, burgers, fries and ice cream in every imaginable form and flavor.
For years, Seven Days published an annual snack-bar roundup, proving that food writers enjoy a grease-trap lunch as much as the next person. A few years back, we ditched that tradition to focus on food trucks and other summer snacks.
But in the interim, several summer spots have reinterpreted what a snack bar can be. And so, as this hot, dry summer inevitably tips toward fall, we crisscrossed the state to sample some of Vermont's less common roadside eats. Our stops included casual spots opened by chefs who usually work in upscale kitchens, a farmstand food truck and a rolling smokehouse.
Because if you're going to load up on grease, carbs and sweets, do it in a way that's tasty and interesting.
8811 Route 30, Jamaica, 548-4999, eatathoneypie.com
What do you get when the owners of a nationally acclaimed restaurant open a roadside eatery? Honeypie, that's what. Located in Vermont's Deep South — just 30 miles from the Massachusetts border — Honeypie is sister to SoLo Farm & Table in South Londonderry, a James Beard Award nominee that has been covered by publications including Food & Wine magazine and the New York Times.
Wesley and Chloe Genovart opened their casual spot in a perfectly retro gas station with white tile and rust-accented metal as décor. The fare they serve is a testament to the care they put into sourcing and preparing each ingredient.
All the sausages they offer — such as the long, skinny one in the Vietnamese sandwich, which comes on a hot dog roll with pickled carrots, cilantro, kimchi and mayo — are homemade. Burger meat is ground daily.
The chicken sandwich, creamy with herb-laced buttermilk dressing, is both perfectly familiar and perfectly rendered. The lobster roll, with big chunks of tender Maine lobster meat doused in clarified butter, is a summery standout, tangy with lemon juice and accented by shaved celery.
And, of course, there's dessert. Using a base from the St. Albans Cooperative Creamery, the staff concocts ice cream flavors in-house. Classics such as coffee, chocolate and Oreo accompany modern takes such as salted caramel and strawberry-buttermilk.
In this writer's opinion, though, one offering is all you need to round out the back-to-the-future dining experience at Honeypie: a milkshake with chewy flecks of malt that swoop up the extra-long straw. It's great fuel for any road trip.
Berda's Roadside Eatery
3 Main Street, Essex Junction, 399-9358
From the outside, Berda's looks like a typical snack bar. Sporting an American flag and a sign offering a discount to all military service members, the white trailer operates at the busy Five Corners intersection in Essex Junction and deals in the usual fare, but with inventive twists.
On one steamy summer day, the window is closed, though it's past the eatery's posted 11 a.m. opening. When I wander around to the side in search of someone, a staffer tells me — with a straight face — that they're "a little behind and need to catch up."
The food is worth the wait. The pepper-jack-stuffed Juicy Lucy burger, made with meat from Templeton Farm in East Montpelier and served on a soft, seeded roll, is just right. It's complemented by fries cooked golden in duck fat, plus a Berda's specialty: wonton wrappers stuffed with cream cheese, jalapeños, cheddar and bacon, served with a side of real maple syrup. That last item is a perfect segue into dessert: a waffle cone filled with scoops of maple-bacon Island Homemade Ice Cream.
Berda's owner Cory Charles says he's dedicated to using farm-fresh ingredients in as many dishes as possible to that end, he's perpetually inventing new and exciting offerings. During my visit, he experiments with cornmeal-crusted fried green tomatoes from Dean Brigante's Farm Stand in Colchester. The slices are crisp on the outside, bursting with juice and slathered in aioli.
Also on the menu are summer movie nights, with family-friendly offerings such as The NeverEnding Story and The Wizard of Oz projected on the side of the truck.
Canteen Creemee Company
509 Village Square, Waitsfield, 496-6003, canteencreemee.com
Of all the snack joints in all the towns in all the world, Canteen Creemee Company in Waitsfield might just be the most creative in its use of soft-serve.
Its opening menu offered a concoction of ice cream studded with pieces of cake, covered in white-chocolate-and-olive-oil dip and dotted with fondant flowers. When I visit, there's a fresh blueberry creemee in a waffle cone with blueberry preserves, lemon drizzle and cookies. A maple variation comes topped with a veritable cloud of maple cotton candy.
Happily, the savory fare is just as exciting as the sweets. Crisp-coated fried chicken, ordered by the piece, comes with the diner's choice of sauces, including Sriracha butter, tangy apricot-honey mustard and an umami bomb of a Korean barbecue sauce made with fermented bean paste. No matter which sauce you choose, the chicken gets a side of creamy, sweet-corn pudding. It's literally finger-lickin' good.
Potential burger toppings include pickled onion, watercress, horseradish and pork roll. But you might want to order the signature kimchi burger, with the spicy cabbage mixed right into the meat. Vegetarians can get a falafel burger or a Caprese sandwich with local mozzarella, tomato and basil.
Co-owned by chef Charlie Menard of the nearby Inn at the Round Barn Farm, Canteen is a destination in itself. The scenic surroundings — rich in opportunities for blueberry picking, shopping, hiking and dips in swimming holes — are the icing on the cake.
3608 Route 22A, Fair Haven, 558-6340
On a strip of grass beside Route 22A, a jet-black trailer called Willie's BBQ emits plumes of smoke from a grill hitched to the back. There, William Tyler slow-cooks rib racks, pulled pork, half chickens and slabs of brisket over a wood fire, Thursday through Sunday.
Armed with a four-year degree in culinary arts and service management from Paul Smith's College, Tyler has cooked for his entire professional life. "I started as a dishwasher when I was 17," he says over the phone. "You name it, I've pretty much done it."
In 2009, Tyler was heading to a different job when he came to a dead stop on 22A. As he waited for a rally of Americade motorcyclists to buzz by, an idea surfaced: A food trailer would do well on this long strip of highway flanked by mountain views.
"That got the ball rolling," Tyler says. He bought his barbecue trailer soon after. "Not a lot of people were doing [barbecue] around here at the time," he adds. "At least not doing it right."
The right way to barbecue, he explains, entails masterminding an alliance of timing and temperature. Tyler familiarized himself with that balance during north-south cross-country road trips, pulling over at barbecue joints that simultaneously provided satiety and inspiration.
At Willie's BBQ, hungry passersby can stoke their appetites with snack-bar mainstays such as onion rings, fries and housemade slaw — or venture into the realm of smoke and heat. Sauces and marinades are made from scratch, as is the rotating roster of weekly specials.
This week, Tyler is psyched about the candied maple baby back ribs: rivets of meat marinated in maple syrup for two days and grilled until the meat is shellacked and spoon tender. Then there's the brisket, which is "just about the best thing you can have when it's cooked properly," Tyler says. "Done right, it's heaven."
Cajun's Snack Bar
1594 Route 100, Lowell, 744-2002, cajunssnackbar.com
On an average weekend day, about 500 people stop at Cajun's Snack Bar. That's impressive for any small restaurant but outrageous in Lowell, where the population hovers around 700.
Jane and Leo "Cajun" Boutin opened Cajun's in 1999 with a menu of seafood, burgers, ice cream and snacks. In 2009, the Boutins' son and daughter-in-law, Jason and Amanda Boutin, took over. Looking to distinguish Cajun's from similar spots in the area, the younger Boutins started serving some of the Acadian foods that Jason had grown up eating at home, including fried catfish, crawfish, frog's legs and alligator. Slowly, the menu grew to more than 100 items.
"We've been evolving to more of a seafood restaurant from a traditional snack bar," Jason Boutin tells Seven Days, noting that his lobster rolls (hot or cold), fried clams and scallops are as popular as the bayou specialties.
As for that alligator, it's more popular than one might expect: Boutin says he goes through 1,000 pounds of "tail sirloin" each season and now works with several purveyors to ensure a steady supply. On the receiving end, the golden, breaded nuggets look like fried clams. Their crunchy crust gives way to white meat that's a little chewy and reptilian in texture the taste is somewhere between catfish and poultry, with a hint of chile pepper spice.
Boutin says he was surprised — but not too surprised — that the unconventional snacks became so popular. "Part of it's the novelty of getting something new and unique," he says. "But the other part of it is that the food tastes good. There's a reason the Cajuns were eating it."
The Copper Plate
776 Glover Road, Barton, 323-4000
Eddie Seadale can't sit still. "I'm just gonna do this," he says, bending over to wipe down a table while chatting with a reporter. Seadale is trim and clean-cut, with the spark-plug energy and easy chatter of someone who's been serving food for decades. As we talk, he jumps up to check an order, to greet a guest or to shoo away his cat, who's making eyes at a visiting dog.
Seadale and his wife, Lorie, purchased the River's Edge Farm Stand just off the Interstate 91 exit ramp in Barton three years ago, after selling their nearby restaurant the Parson's Corner. Last summer, they added a seasonal food trailer called the Copper Plate to their farm-business. "I have restaurant experience," Seadale says. "That's how I make my living."
Though the menu changes daily, it revolves around seafood and sandwiches, such as a turkey-cheddar melt with cranberry sauce and a steak-and-cheese sub with mayo, peppers and onions, which Seadale says he's been making "on and off since 1983."
Seadale builds weekend fare around a Friday seafood delivery from Maine. Crispy haddock sandwiches, fried shrimp po'boys, and whole-belly clams and scallops come served over fries. I snack on a sloppy joe sandwich stuffed with tangy pulled pork, accompanied by a mountain of those same hand-cut fries.
Farmstand produce factors largely into the menu, too. The Seadales grow organic fruits and vegetables — including greens, squash, blueberries and flowers — in the gardens and greenhouses out back. They buy other ingredients from local farms, wildcrafters (you may find chanterelles or other wild mushrooms if you're lucky) and producers. Everything's labeled with its source.
Seadale admits that he's moved away from his original plan to serve more of his own garden produce. "We don't have the resources to grow all that we thought we would," he says, noting that gardening is labor-intensive and time consuming. "But we do what we can."
On a muggy late July afternoon, I sink my teeth into a hot ear of corn on the cob, slathered with butter. Each firm, fresh kernel explodes with a pop, then gives way to a wash of buttery sweetness. "Is this from nearby?" I ask, assuming the affirmative.
"It's from Québec," Seadale says. "You know that that's local, right?"
Shaggy's Snack Bar & Pizza
109 1st Street, Swanton, 868-2021
Shaggy's proprietor Joe Desrochers named the Swanton snack bar for his doppelgänger: the lanky, ever-hungry pal of Scooby-Doo. But this Shaggy doesn't dole out Scooby snacks, nor does he play a sidekick role.
"The food business is in my blood," says Desrochers. "My grandfather Felix owned a hot-food truck in St. Johnsbury called the Yellow Cab Lunch in the '30s he sold things like hot dogs, popcorn, ice cream bars and cigarettes."
Desrochers followed his grandfather's lead and has dedicated most of his professional life to feeding locals. He spent 17 years turning dough at the Swanton House of Pizza before opening Shaggy's, a central feature of the community since it began business 15 years ago.
Standing in line early on a Friday evening, one realizes it's no mystery why Shaggy's is a neighborhood hub. As the queue meanders across the front lawn at five, the chatter is loud and amiable. Shaggy's seems to be the spot for communal catching up.
"I love the Shaggy's Sherbert," one customer says, referring to the snack bar's concoction of black raspberry ice cream, orange soda and lemonade blitzed into a dense shake. Other diners go for the French fries, hand-cut potatoes plunged in hot oil until they reach that sublime moment of crispy edges and creamy flesh.
The menu includes the usual burgers, chicken tenders and onion rings, too. But an aroma more tantalizing than fryer oil emerges from the depths of Shaggy's kitchen. The smells of baked bread and hot cheese waft to the front counter, betraying the presence of thick, Sicilian-style pan pizzas bubbling in the back. Desrochers says he makes the dough from scratch each morning, along with the homemade tomato sauce integral to a Shaggy's pie or an order of mozzarella sticks.
The secret to the sauce? "If he told ya, he'd have to kill ya," says Stacey Desrochers as she and Joe, her husband and business partner, tackle the orders flowing into the kitchen. The couple met when Joe worked at the House of Pizza — "I'd go in as a customer and had a crush on him," Stacey says. She wields a 16-inch knife to slice a crisp-bottomed pizza for an awaiting family of three, who wave to the Desrochers through a window.
Outside, the picnic tables are beginning to fill up, and yet more cars are turning toward the bright-orange snack bar. Come to think of it, it's the same color as the lettering on Scooby-Doo's Mystery Machine.
The original print version of this article was headlined "Raising the Bar"
That famous Featherblade burger? Here&rsquos how to do it at home
For a brief time, some of the most Instagrammed burgers of the pandemic were available over a wide radius, but as couriers became busier, delivery of Featherblade’s bacon cheeseburger was restricted to Dublin city and county.
The rest of the country could only look on in envy at the juicy beef burger, melting mature Cheddar cheese, and that famously thick slab of caramelised smoked bacon, topped with bright pink pickled onions.
The Dawson Street steak restaurant’s takeaway kit earned a 9/10 score from Irish Times restaurant critic Corinna Hardgrave, who described the burgers as being “stupendously good,” with “deep, savoury, meaty beefiness with a hint of smoke coming through.”
So what makes these burgers so special, and can they be replicated at home, without the kit? Aaron Fitzpatrick, head chef at Featherblade, shares some of the secrets of his creation. “In my opinion, to create the perfect burger, you need to use a combination of meat cuts.” The Featherblade patty has applewood-smoked brisket, aged striploin and a little chuck beef and suet.
“Most burgers will have an 80 lean meat to 20 fatty meat ratio. Using a little bit more fat than this really makes a big difference. Grass-fed beef is also much better to use in a burger, as it has so many more layers of flavour than corn fed beef. The grind of the mince is also very important. For the perfect burger I would always use a medium grind.”
The Featherblade bacon is smoked in-house. “We order raw pork belly and cure it for 10 days in our own special mix, then sugar coat it for two weeks and then smoke it for six hours over applewood. This results in a sensational sweet and smokey bacon, and when you fry it the sugars caramelise and give it a dark, crunchy outside,” Fitzpatrick says.
This content has been blocked due to your cookie preferences. To view it, please change your settings and refresh the page
A strong mature Cheddar cheese is melted on to the burgers when they are almost cooked, and the whole lot is assembled on a brioche bun. “Brioche is my favourite to use, because it has butter and eggs in it, making it a rich and delicious bake. It also doesn’t get as soggy as some buns do.” Brioche burger buns are available from lots of supermarkets, including Aldi and M&S.
Fitzpatrick recommends constructing the burger with care – burger architecture, he calls it. “If I order a burger and it has a giant toothpick in the middle of it, I know it’s going to be a bit of work to eat, and it really shouldn’t be. I believe putting most of the toppings on the bottom is key. It makes the burger easier to eat, as it’s less messy and there’s less chance of it toppling over.”
Black garlic mayo and pickled onions complete the composition of the burger. Black garlic can be found in bulb and paste form in the Chan Chan range of condiments developed by chef Kwanghi Chan, and available to purchase online. Pink pickled onions are a cinch to make. Just slice red onion into thin half-moons and immerse them in red wine vinegar (into which you have dissolved a little caster sugar, if you don’t like them too sharp), and they’re ready to eat in a couple of hours.
That’s it, the Featherblade bacon cheeseburger, deconstructed. Just make sure to use good quality beef, it’ll make all the difference. If you’d still prefer to have someone else do the work, chef Gráinne O’Keefe’s range of beef burgers for Bujo, as well as vegetarian and vegan burgers, can be ordered for delivery nationwide on Fridays. These sell out fast though so keep an eye on the website for each week’s release.
Here are a few more burgers, from the Irish Times recipe archive, to ring the changes, including Gráinne O’Keefe’s ultimate beef burger with onion rings and rarebit cheese sauce.
Easy Summer Cookout Menu
Start your summer cookout with a mix of vegetables and protein. A fruity mango salsa and lime-infused shrimp skewers go particularly well together, and neither take that long to prepare. Or, try grilled veggies as a starter or side.
If you’re looking for a super-easy main course, go with simple grilled clams and oysters. All you have to do is clean them, put them on the grill, wait a couple of minutes for them to open, and you’re done!
Feasts Fit for the Grill
Ready for a bigger challenge? Feed a crowd with skirt steak fajitas or a couple of grilled vegetable pizzas. Or go with an old favorite (with a new twist) like grilled Tuscan chicken or grilled salmon with salsa verde, which both work nicely. Classic burgers always hit the spot, like a bacon-blue cheese burger or juicy "super" burgers with homemade ranch on top. Or, let guests build their own burgers by firing up basic patties and then laying out bowls of caramelized onions, rosemary-scented bacon and more toppings.
You’ll need a drink to wash that all down –– go with tequila-spiked lemonade or a simple agua fresca. For dessert, grilled fruit is easy and refreshing: Try grilled bananas topped with maple creme fraiche or grilled peaches drizzled with honey and yogurt.
Best Local Chain Burger: Blue Door Pub
Order: Cease & Desist
Key Ingredients: White and yellow American cheeses, pickles, onions, lettuce, ’Merican sauce
Sometimes true burger success comes in taking a risk , like opening a restaurant during the worst recession of the last 30 years, or messing with the cheese inside the traditional Juicy Lucy. Blue Door Pub did both. Putting blue cheese instead of American inside two beautifully seasoned patties of Minnesota beef and calling it a “Blucy” seemed crazy. But the bomb of umami from the earthy cheese and the beefy burger is glorious, the name is trademarked, and one eastside location is now five spots, including an outpost at the airport. Don’t miss the Bacon Blucy, with smoked bacon-cheddar cheese.
Locations in Minneapolis and St. Paul
Blue Door’s Mount Blucuvious
Photo by Danielle Gernes styling by Lara Miklasevics
Bonus: The impossible-to-bite Mount Blucuvious, with fiery ghost-pepper cheese, fried avocado, spicy bacon, and cilantro-lime sauce.
“There’s a story behind the Cease & Desist Blucy. It’s a gourmet Big Mac, originally named the McBlucy. After receiving a cease and desist letter from McDonald’s, we decided to have fun with it and keep it on the menu as the Cease & Desist.” –Marissa Schafer, creative and marketing director
The Burger at Lowry Hill Meats
Photo by Danielle Gernes styling by Lara Miklasevics
The ManiLife PB&J Beef Burger
Kitchen rebels, get ready to smother ManiLife peanut butter and chilli jam all over this outrageous burger. Serve with smoky wedges on the side for the true American dream.
Makes: 2 servings
1. Preheat the oven to 200C/180C fan/gas 6. Cut the potatoes into wedges.
2. Add the potato wedges to a baking tray with a generous drizzle of vegetable oil, a pinch of salt and pepper and the smoked paprika then give everything a good mix up. Put the tray in the oven and cook for 25-30 min or until the wedges are golden and crispy – these are your smoky wedges.
3. While the wedges are in the oven, peel and finely slice the shallot into rings. Add the sliced shallot to a bowl with the red wine vinegar and a pinch of sugar and salt. Set aside to pickle – these are your pickled shallots.
4. Season the beef mince with a generous pinch of salt and pepper. Massage the meat with clean hands for 1 min (this helps them to hold their shape while cooking). Divide the mince into 2, shape them into patties and refrigerate until later.
5. Wash the little gem lettuce, separate the leaves and set aside for serving. Grate the cheddar cheese.
6. Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat. Slice the brioche buns in half. Once hot, add the brioche halves to the pan, cut-side down, and cook for 3-4 min or until golden. Once golden, transfer to a plate and set aside for later.
7. Return the pan to a high heat. Add the beef patties and cook for 5-6 min on one side, or until browned. Once browned, flip the patties and top with the grated cheddar cheese. Cover loosely with a lid (or some tin foil!) and cook for 2-3 min further or until the cheese has melted and the patties are cooked through.
8. Drain the pickled shallots. Spread each brioche base with the mayo and each brioche lid with the chilli jam. Build your burger by topping the base with the pickled shallots, lettuce leaves, a cheesy patty, some peanut butter and finish with the lid. Serve with the smoky wedges to the side.
Red Wine Hot Chocolate
Red Wine Hot Chocolate is a dark chocolate blend of flavors is so rich and decadent you are sure to fall in love at first sip. Get Recipe Here.
Hawaiian BBQ Pork Walking Taco Recipe
Walking tacos are the newest and best excuse I have for eating chips. These deceptive little foil packets contain a whole meal. Get Recipe Here.
Grilled Barbecue Chicken and Vegetables in Foil Recipe
A whole three course meal in an easy little package. Get Recipe Here.
Cajun Style Grill Foil Packets Recipe
Make sure to keep these on ice until you start up the campfire, they pack the full range of savory taste and fresh crunchy flavor. Get Recipe Here.
Camp Chili Cornbread Recipe
Just because you’re around a campfire doesn’t mean you can’t treat yourself to some comfort food. This recipe will have the whole camp lethargic from being so stuffed! Get Recipe Here.
Camping Mac N Cheese Recipe
Ooh I love mac & cheese, anywhere anytime. Taking everyone’s favorite side to the woods with you will make you an instant favorite around the fire. Get Recipe Here.
Easy No Knead Skillet Bread Recipe
Cooking bread in the woods? Yeah, we do that. This bread recipe will have you wanting to make your own. Get Recipe Here.
Grilled Blooming Onion Recipe
A grilled version of a certain trademarked franchises best selling appetizer and in the comfort of your own camp chair. Get Recipe Here.
Chili Campfire Bake Recipe
Got a skillet, make sure you bring it to the campsite because you’re going to want to make this for dinner. Just make sure you bring enough, no need to start a fight now. Get Recipe Here.
Easy No Mess Camp Burgers Recipe
This is a great way to make burgers while out camping but without the mess. Sign me up! Get Recipe Here.
Grilling Fires Potato Wedges Recipe
You should never have to sacrifice the fries with your burger just because you’re sitting around a fire. Get Recipe Here.
Camping Farmers Breakfast Recipe
Don’t forget a big breakfast before you go hit the trail or float the river, this will be sure to fuel the whole clan during your many adventures. Get Recipe Here.
Dutch Oven Bacon Cheese Pull Aparts Recipe
Bacon and cheesy pull apart bread you will want to snack on all day. Get Recipe Here.
Camp Pineapple Upside Down Cake Recipe
Now I am not saying you have to forget the s’mores but this might be a welcome departure/addition for your next camping trip. Get Recipe Here.
Dutch Oven Caramel Apple Pie Recipe
Caramel apple pie that you can bake at a campsite. Shhhh, you had me at caramel and apple and pie. Get Recipe Here.
Easy S’mores Bars Recipes
Ooh I love any idea that gets me more s’mores. Get Recipe Here.
Best of Santa Fe — Food & Drink
Help keep local journalism fighting for you. Donate today to Friends of the Reporter.
Best Artisan Chocolate
The magicians of Kakawa Chocolate House say they are on a mission to re-introduce chocolate-—real chocolate—to the people. "Mission accomplished!" you'll say. Kakawa's magical drinking elixirs and hand-crafted agave caramels, chocolates, truffles and ice creams are so perfect they seem like illusions—until you get one in your mouth.
1050 Paseo De Peralta, 982-0388 1300 Rufina Circle #A4, 930-5460
Who couldn't get behind "everyday indulgences" that range from craft chocolate barks to surprises like "Sierra Blanca" chocolate—white chocolate with tangy lime and slightly spicy chile chocolate? You, that's who. (Speaking of who, Whoo's Donuts is next door. BONUS).
851A Cerrillos Road, 473-2111
Todos Santos Chocolates
A high-end chocolate shop that is as yummy to look at as its chocolates are to taste. The truffles made in-house are of Valrhona, a fancy French dark chocolate, and packaged offerings include some of Europe's finest.
125 E. Palace Ave., #31 (Sena Plaza), 982-3855
Best Asian Restaurant
We're so glad you agree that giant, crispy, flippy, floppy dosas are among the funnest foods in the world to eat. Paper Dosa also ensures they are delicious, with fillings including rich chutney, gooey chile and cheese, and spicy basil. But then, as you well know, everything else here is delicious too—from seasonal soups to Farmer's Market Uttapam.
551 W Cordova Road, 930-5521
Jinja's expansive menu covers the spectrum of Asian food—from Polynesian-inspired drinks to America's favorite Japanese, Thai, Chinese and Malaysian dishes. There's something for every taste at Jinja—your votes prove it so!
510 N Guadalupe St., 982-4321
How lucky are we that we have a place that can transport us to another place and time in mere minutes? To chef Kiko Rodriguez and his creative, delicious takes on Japanese izakaya up Hyde Park Road, we say "Arigato!"
21 Ten Thousand Waves Way, 428-6409
The Chocolate Maven may be hidden away from Santa Fe's hustle and bustle but it's definitely not a secret. Who would think lurking behind those cold corrugated steel walls would be such welcoming, warm, flaky sweetness? Apparently you think so, and for good reason—the Maven's bakery menu is a beast. We counted 145 items on the baked goods menu alone. Unbutton your pants…or perhaps you already have.
821 W San Mateo Road, 984-1980
Clafoutis' bakery case is a beautiful thing, which is why we probably aren't the only ones who have perused it with the intention of ordering a pastry or two and ended up with five or six.
333 W Cordova Road, 988-1809
Some people give bread a bad rap and these, obviously, are people who have never had Sage Bakehouse bread. This bread is so good that Sage Bakehouse can use words like "wrinkles" and "tang" to describe its offerings and still have us salivating.
535 Cerrillos Road, 820-7243
The Pantry started serving up comfort food to Santa Fe in 1948 and still has us firmly wrapped in the hefty hugs that are its breakfasts. So wrapped up that we all couldn't fit in The Pantry's arms anymore and they had to open another one—or…dos? Anyway, the numbers speak for themselves: according to The Pantry you, the people, consume 26 tons of potatoes, 7 tons of green chile and 2 tons of coffee there every year.
1820 Cerrillos Road, 986-0022
The place where the chile term "Christmas" is claimed to have been coined holds a sacred space in the hearts of many a Santa Fean. One, because Tia Sophia's has been starting our days right since 1974 and two, because they don't scrimp on the chile. Or cheese. Or anything else.
210 W San Francisco Street, 983-9880
Oh, hai, Clafoutis. Fancy seeing you here again. Not only do we go all flaky for your delicate and delicious baked goods, but we're also dough in the hands of your breakfast mastery.
333 W Cordova Street, 988-1809
Best Breakfast Burrito
Let us all bow to the altar of good mornings and give thanks for the blessing that is El Parasol's breakfast burrito. Just like with most of El Parasol's offerings, it's simple and straightforward quality that makes a morning brighter. A base of egg, potato and cheese combines with add-on choices including chorizo, sausage, ham and bacon to give your tummy a good morning stretch.
1833 Cerrillos Road, 995-8015 298 Dinosaur Trail, 995-8226
OK, another claim for Tia Sophia's is that the term "breakfast burrito" was invented there. Discuss amongst yourselves but really, who cares who came up with the term? You already decided they make a damn fine one.
210 W San Francisco Street, 983-9880
The Pantry offers all the New Mexican standards that you crave in a brekkie B. Plus, now it's possible to order online before you swing by the main drag.
1820 Cerrillos Road, 986-0022
Your choice here reflects the fact that a great brunch isn't necessarily a heavy one. And, also, that you really, really like Clafoutis. It doesn't hurt that the prices for such succinctly French fare rarely top $10. What a joy to cut through a rich orange sun of egg yolk into the steaming, savory heart of a sanguine Croque Madame for just $7.90!
333 W Cordova Road, 988-1809
That you can literally watch the bread rise through a window in Chocolate Maven's dining room is a hint that what you see is what you get here: creative brunch options that range from savory "eggsadillas" to sweet blue corn blueberry pancakes.
821 W San Mateo Road, 984-1980
Not only does Dolina serve up food with beautiful intention, it does so seven days a week. It has been said Dolina's rich, savory paprikash is so good it could be brunched on all seven of those days. Even so, branch out because every dish on Dolina's menu is an adventure.
402 N Guadalupe Street, 982-9394
Santa Fe Bite
Names and locations may have changed for this Santa Fe staple but…it's back and what has not changed is its damn fine burger. You love the green chile cheeseburger, you love the bacon green chile cheeseburger, you love that you can get beans (two kinds!) with your burger, you love the gluten-free buns, you even love the house-made veggie burger! But what you love most of all is the friendly service that Santa Fe Bite, in whichever incarnation, has also been serving up since 1959.
1616 St. Michaels Drive, 428-0328
The Burger Stand has obviously succeeded in its quest to elevate the common burger. If Best of Santa Fe also had a category for "Best Fries" we have a strong suspicion The Burger Stand would again be among your favorites. Delicious burgers, best fries ever and top-tier people watching: a winning combination.
207 W San Francisco St., 395-8210
Some say the secret to success in the restaurant industry is to keep it simple. This would explain the success of Shake Foundation, because it provides the juicy burger and then lets you go nuts with your pick of simply delicious stuff to put on it. Case in point: Where else can you top your burger with whipped lardo?
631 Cerrillos Road, 988-8992
In the 11 years Jambo Cafe has graced us with its mouthwatering mix of Kenyan/Caribbean/Mediterranean offerings, its jerk chicken, lamb burgers and curry dishes have become almost legendary. As has its chef and owner, Ahmed Obo. In this space last year we wrote, "Each year we start to wonder if we should even have a vote anymore or just hand it over to Obo indefinitely." Perhaps we should—this is his sixth year running in the top chef spot. Asante Sana, chef!
2010 Cerrillos Road, 473-1269
Martín Rios, Restaurant Martín
Martín Rios' reputation for fine chefery is obviously well-known and appreciated around these parts—and beyond. In addition to multiple James Beard nominations, and the creative, seasonal dishes he serves up at Restaurant Martín, Rios and his wife Jennifer are passionate supporters of equines in need at The Horse Shelter.
526 Galisteo St., 820-0919
Kathleen Crook, Market Steer
You voted Market Steer "Best New Restaurant" last year and apparently that excitement hasn't faded. Chef and co-owner Kathleen Crook knows her way around beef, from cooking it to roping it in addition to being a highly trained chef, she's also a rodeo-roping world champion. Talk about earning her chops!
210 Don Gaspar Avenue, 992-6354
No surprise here. The Carswell family has been serving up some of the area's favorite food—and, obviously, chile—for longer than some of us have been alive. In that time, they've achieved a certain level of perfection that keep them packed even at lunch on a Tuesday. La Choza's chile isn't just a favorite pool for food to swim in, it's the base for one of La Choza's most-ordered dishes: chunky, spicy, Vitamin C-packed green chile stew.
905 Alarid Street, 982-0909
Hey, look! Another instance of not being surprised. Being that The Shed is the "mother" restaurant of La Choza, you get the same delicious chile, just in a different setting. One of our favorite places to watch tourists sweat!
113 1/2 E Palace Avenue, 982-9030
Like The Shed and La Choza, Tomasita's has been around a long time and it shows, especially in its chile. It's sort of like you have to have been around at least 30 years to even claim you've got some of the best. Young 'uns: Don't even try to compete.
500 S Guadalupe St., 983-5721
We all know the people-watching in this spot is hard to beat, but what also can't be beat is the atmosphere in which Coyote Cafe & Rooftop Cantina presents a cocktail. It's bright. It's fun. It's creative. All the same can be said for the cocktails, colorful ingredients for which range from passionfruit and lychee to watermelon and Pop Rocks.
132 W Water St., 983-1615
Oh, Paloma, dove of our hearts. Not only do you craft a killer cocktail but you make us feel light and free and special while doing so, whether in your immaculately designed interior or al fresco on your cheery seasonal patio.
401 S Guadalupe St., 467-8624
In some hotel lounges you meet the most interesting people. In some hotel lounges you can actually get a real drink. Secreto is both of these, as popular with visitors as it is with local,s thanks to its long tradition of fine mixology/ists.
210 Don Gaspar Ave., 983-5700/>Iconik Coffee Roasters | Katherine Lewin
Iconik has won our hearts pretty much because it loves coffee as much as we love coffee. Adopters of the third-wave coffee movement, the folks at Iconik serve up a cuppa made of beans that are intelligently sourced, grown and roasted. We like to think we can taste the difference but, really, all that matters is that it's killer coffee. And the food is pretty good, too.
314 S Guadalupe St., 428-0996 1600 Lena St., 428-0996 202 Galisteo St., 988-4226
Three busy locations centered in the downtown area keep the brews coming—not just the dark ones, but 33 coffee varietals and roast levels. We love the atmosphere at the Luna building, including the hidden patio. It's super laid back, ideal for enjoying any of Ohori's fine micro-roasted coffees.
1098 1/2 S St Francis Dr. (at Pen Road) 505 Cerrillos Road 507 Old Santa Fe Trail
Java Joe's has been around since 2002 and in that time it has appeared on this list more than once. You all love the locally roasted coffee, tasty pastries and the fact that Java Joe's sit-down location is a no-frills, great place to simply relax or plan for world domination.
1248 Siler Road, 930-5763 2801 Rodeo Road, 474-5282
Chocolate Maven, we see you—again and again on this list, in particular. And why not? You've got so much sweetness to share. You have cake, you have pie, you have cookies, you have chocolates, you have cupcakes, you have tarts, you have cookie dough, you have…all the baked goods. We love that we can order these ahead for holidays and special occasions, making us the most popular people at all the parties.
821 W San Mateo Road, 984-1980
You again! Clafoutis desserts are not only beautiful to gaze upon but they satisfy that yearning deep in our souls. You know, the one every human has for expertly crafted French sweets, whether they know it or not.
333 W Cordova Road, 988-1809
Harry's desserts are the stuff from which sweet dreams are made. The selection isn't huge, but instead a collection of ideally executed standards like sour cream coffee cake, strawberry-rhubarb pie and brownie sundae with hot fudge and caramel.
96 B Old Las Vegas Highway, 989-4629
Best Fermented Food or Drink
Take some smarty-pants chemists who love beer, let 'em loose, and you get Rowley Farmhouse Ales. This small brewery just off Cerrillos Road is big news in the beer world, taking home the most medals of any single brewery at the 2019 Great American Beer Festival. The sour-style ales may be what Rowley is known for in the bigger world, but here at home we love Rowley not just for its fascinating fermentations, but also for offering up an extensive list of international beers and a menu of creative, gut-busting gastro-pub fare.
1405 Maclovia St., 428-0719
HoneyMoon Brewery: Hard Kombucha Brewery
Sunset Magazine called HoneyMoon's hard kombucha "buzzworthy," and you apparently think so too. The Southwest's first producer of artisanal alcoholic kombucha offers its crafts on tap as well as to-go. We recommend both.
907 W Alameda St., Unit B, 303-3139
Barrio Brinery brings delicious fermented flavors from around the world to our little 'hood. From spicy fermented escabeche and tart sauerkraut to puckery pickles in natural salt, not vinegar, Barrio's brined goods pack flavors you'd never expect from vegetables.
1413 B W Alameda St., 699-9812
Best Fine Dining
Geronimo regularly tops your list of favorite places to dine fancy in Santa Fe. Sure, the elk tenderloin is expertly tender and the mesquite grilled Maine lobster satisfyingly savory-sweet, but it's Geronimo's service that makes eating here an experience in itself. Whether you are enjoying a cup of velvety soup in the bar or celebrating with a four-course meal in the dining room, the service is so intentional and authentic you leave feeling like someone special.
724 Canyon Road, 982-1500
In the 20 years chef Mark Kiffin has owned The Compound, he's amassed awards ranging from James Beard to the Edible New Mexico Local Hero—not to mention appearing here as your "tops" a multitude of times.
653 Canyon Road, 982-4353
Sazón bills itself as "an adventure in flavors" and doesn't disappoint. What was disappointing was how long we had to go without Sazón last year due to a fire that kept us apart from chef Fernando Olea and his mindblowing moles.
221 Shelby St., 983-8604
Best Food Cart/Truck/Stand
Beloved for its breakfast tacos and burritos, El Chile Toreado also pleases those looking for less "spice" with Polish sausage and hot dogs. No matter the choice, you're sure to end up with something tasty served by some of the friendliest folks in town. The fact that the most expensive thing on the menu is $8.25 definitely doesn't hurt but still, it's amazing food for the price.
807 Early St., 500-0033
Jambo's a sure winner here with not one, but two Jambo Hapa trucks to fill your need for spicy, smoky jerk chicken, creative curries and island-spiced stews. Also…there's the fries: sweet, cumin and harissa lemon.
Jambo Hapa One, 2010 Cerrillos Road, 473-1269
Jambo Hapa Two, 505 Cerrillos Road (Luna Plaza), 469-5749
Back Road Pizza is one of your favorite pizza places, so it makes sense you love its big red pizza truck, too! Unfortunately, "big red" is off the streets for the here-and-now that is the COVID pandemic, but we'll all share a holler when she's back on the road delivering delicious slices to our hungry mouths.
We all know Anthony Bourdain, bless his heart, made this Frito pie famous by ripping into it—and not in the way a Frito pie is meant to be ripped into. But Bourdain issued a mea culpa and everyone was back to celebrating the local Five & Dime favorite. Aside from eating the tasty, gooey concoction, one of the best things about this moveable Frito feast is watching other people try and eat it.
58 E San Francisco St., 992-1800
Both of El Parasol's Santa Fe locations serve up a hefty Frito pie with lots of beefy, whole bean chili. While it's hard to say just what makes one Frito pie better than another, in this case it's got to be El Parasol's spectacular red chile.
1833 Cerrillos Road, 995-8015 298 Dinosaur Trail, 995-8226
What doesn't Plaza Cafe Southside offer? Their something-for-everyone approach extends to the Frito pie, which can be ordered full-on carnivore style with your choice of steak, beef or chicken or—gasp!—vegetarian with calabacitas and beans or Impossible meat. The vegetarians thank you!

domain: food


Robotic Plate Loader
Combined with our Fly Dispenser, this delta robot loads one fly into each well of our FlyPlate 96 well plates. A built-in screen provides status information as well as controls to start, pause, or reset the system.
The robot communicates with the Fly Dispenser and stops automatically when there are no more flies in the vial or all the wells have been filled.
The plate loader is really a one-trick pony, but it excels at loading up our FlyPlate storage plates with flies, one in each well.
- It takes around 10-15 minutes to load each 96 well plate.
- During that time, the robot runs unattended.
- If there are no more flies in the vial, the robot will stop and prompt you to load more.
- The LCD touch-enabled display mounted on the frame shows the current status of each well.
- The dispenser is easily separated from the robot, in case you want to use it independently.
- Each robot is built-to-order, so lead time is approximately 4-6 weeks.


A breadcrumb is a row of internal links at the top or bottom of the page that allows visitors to quickly navigate back to a previous section or the root page. Many breadcrumbs have the most general page (usually the root page) as the first, leftmost link and list the more specific sections out to the right. We recommend using breadcrumb structured data markup28 when showing breadcrumbs.
To this end, companies make use of platforms such as Facebook, Twitter, YouTube, and Instagram to reach audiences much wider than through the use of traditional print/TV/radio advertisements alone at a fraction of the cost, as most social networking sites can be used at little or no cost (however, some websites charge companies for premium services). This has changed the ways that companies approach to interact with customers, as a substantial percentage of consumer interactions are now being carried out over online platforms with much higher visibility. Customers can now post reviews of products and services, rate customer service, and ask questions or voice concerns directly to companies through social media platforms. According to Measuring Success, over 80% of consumers use the web to research products and services. Thus social media marketing is also used by businesses in order to build relationships of trust with consumers. To this aim, companies may also hire personnel to specifically handle these social media interactions, who usually report under the title of Online community managers. Handling these interactions in a satisfactory manner can result in an increase of consumer trust. To both this aim and to fix the public's perception of a company, 3 steps are taken in order to address consumer concerns, identifying the extent of the social chatter, engaging the influencers to help, and developing a proportional response.
Google's search engine marketing is one of the western world's marketing leaders, while its search engine marketing is its biggest source of profit. Google's search engine providers are clearly ahead of the Yahoo and Bing network. The display of unknown search results is free, while advertisers are willing to pay for each click of the ad in the sponsored search results.
It is increasingly advantageous for companies to use social media platforms to connect with their customers and create these dialogues and discussions. The potential reach of social media is indicated by the fact that in 2015, each month the Facebook app had more than 126 million average unique users and YouTube had over 97 million average unique users.
In-game advertising - In-Game advertising is defined as "inclusion of products or brands within a digital game." The game allows brands or products to place ads within their game, either in a subtle manner or in the form of an advertisement banner. There are many factors that exist in whether brands are successful in their advertising of their brand/product, these being: Type of game, technical platform, 3-D and 4-D technology, game genre, congruity of brand and game, prominence of advertising within the game. Individual factors consist of attitudes towards placement advertisements, game involvement, product involvement, flow or entertainment. The attitude towards the advertising also takes into account not only the message shown but also the attitude towards the game. Dependent of how enjoyable the game is will determine how the brand is perceived, meaning if the game isn't very enjoyable the consumer may subconsciously have a negative attitude towards the brand/product being advertised. In terms of Integrated Marketing Communication "integration of advertising in digital games into the general advertising, communication, and marketing strategy of the firm" is an important as it results in a more clarity about the brand/product and creates a larger overall effect.
YouTube is another popular avenue; advertisements are done in a way to suit the target audience. The type of language used in the commercials and the ideas used to promote the product reflect the audience's style and taste. Also, the ads on this platform are usually in sync with the content of the video requested, this is another advantage YouTube brings for advertisers. Certain ads are presented with certain videos since the content is relevant. Promotional opportunities such as sponsoring a video is also possible on YouTube, "for example, a user who searches for a YouTube video on dog training may be presented with a sponsored video from a dog toy company in results along with other videos." YouTube also enable publishers to earn money through its YouTube Partner Program. Companies can pay YouTube for a special "channel" which promotes the companies products or services.
A domain name is like your address on the Internet. The domain name is the way that customers will find your website. When the domain, like www.mybusiness.com, is typed into the browser, the browser goes to that location and shows the content that it finds there. Your domain name also acts like your identity online, so it should be closely related to the name of your business or the products and services that you offer. It is important to have your own personalized domain name to give your business a professional and credible online presence.
The promotion of products or brands via one or more forms of electronic media. For example, advertising mediums that might be used as part of the digital marketing strategy of a business could include promotional efforts made via the Internet, social media, mobile phones and electronic billboards, as well as via digital and television and radio channels.
The Nielsen Global Connected Commerce Survey conducted interviews in 26 countries to observe how consumers are using the Internet to make shopping decisions in stores and online. Online shoppers are increasingly looking to purchase internationally, with over 50% in the study who purchased online in the last six months stating they bought from an overseas retailer.
Mobile devices have become increasingly popular, where 5.7 billion people are using them worldwide . This has played a role in the way consumers interact with media and has many further implications for TV ratings, advertising, mobile commerce, and more. Mobile media consumption such as mobile audio streaming or mobile video are on the rise – In the United States, more than 100 million users are projected to access online video content via mobile device. Mobile video revenue consists of pay-per-view downloads, advertising and subscriptions. As of 2013, worldwide mobile phone Internet user penetration was 73.4%. In 2017, figures suggest that more than 90% of Internet users will access online content through their phones.
Your Brand Persona and Target Audience. When you eventually start creating content, you have to know who you’re talking to and tailor your brand voice to appeal to them uniquely. If you aren’t targeting the right audience (those people who will lean in to hear what you’re saying), you won’t find success. And, if you can’t find a way to stand out, you’ll blend into the hordes of other brands competing for attention in your industry.
Platforms like LinkedIn create an environment for companies and clients to connect online. Companies that recognize the need for information, originality/ and accessibility employ blogs to make their products popular and unique/ and ultimately reach out to consumers who are privy to social media. Studies from 2009 show that consumers view coverage in the media or from bloggers as being more neutral and credible than print advertisements, which are not thought of as free or independent. Blogs allow a product or company to provide longer descriptions of products or services, can include testimonials and can link to and from other social network and blog pages. Blogs can be updated frequently and are promotional techniques for keeping customers, and also for acquiring followers and subscribers who can then be directed to social network pages. Online communities can enable a business to reach the clients of other businesses using the platform. To allow firms to measure their standing in the corporate world, sites enable employees to place evaluations of their companies. Some businesses opt out of integrating social media platforms into their traditional marketing regimen. There are also specific corporate standards that apply when interacting online. To maintain an advantage in a business-consumer relationship, businesses have to be aware of four key assets that consumers maintain: information, involvement, community, and control.
If you are using Responsive Web Design, use meta name="viewport" tag to tell the browser how to adjust the content. If you use Dynamic Serving, use the Vary HTTP header to signal your changes depending on the user-agent. If you are using separate URLs, signal the relationship between two URLs by tag with rel="canonical" and rel="alternate" elements.
Sharing Curated Links — While using social media for marketing is a great way to leverage your own unique, original content to gain followers, fans, and devotees, it’s also an opportunity to link to outside articles as well. If other sources provide great, valuable information you think your target audience will enjoy, don’t be shy about linking to them. Curating and linking to outside sources improves trust and reliability, and you may even get some links in return.
Influencer marketing: Important nodes are identified within related communities, known as influencers. This is becoming an important concept in digital targeting. It is possible to reach influencers via paid advertising, such as Facebook Advertising or Google Adwords campaigns, or through sophisticated sCRM (social customer relationship management) software, such as SAP C4C, Microsoft Dynamics, Sage CRM and Salesforce CRM. Many universities now focus, at Masters level, on engagement strategies for influencers.
Establishment of customer exclusivity: A list of customers and customer's details should be kept on a database for follow up and selected customers can be sent selected offers and promotions of deals related to the customer's previous buyer behaviour. This is effective in digital marketing as it allows organisations to build up loyalty over email. https://libertymarketing.tumblr.com/


Embattled prime ministers seeking to escape the petty squabbles of Westminster and burnish their reputation for statesmanship have long favoured a conveniently timed trip abroad; though as Jim Callaghan famously discovered on his return from Barbados in January 1979, the sense of relief can be fleeting.
Theresa May is returning to the political frontline this week, not in Westminster, but by demonstrating her commitment to a post-Brexit “global Britain” with a visit to three African countries.
But while she is glad-handing officials in Kenya, South Africa and Nigeria, ministers, MPs and political activists of every stripe will be gearing up for six months of extraordinary political drama.
May and her small team of allies must fight a series of interlocking battles if they are to emerge from the autumn with her leadership intact – and guide Britain out of the European Union next March, without fracturing the Tory party along the way.
First, of course, are the negotiations in Brussels. Dominic Raab, the karate blackbelt Brexit secretary, is the frontman for the talks, and has promised to approach them with “vim and vigour”, but as he himself publicly accepts, May is the ultimate negotiator.
It is far from clear how the impasse with Brussels over the Irish backstop can be resolved, and, more broadly, whether May’s Chequers vision for the future relationship with the EU27, with its “common rulebook” for goods but looser relationship for services, is negotiable.
David Lidington, the Cabinet Office minister closely involved in the process, conceded last week that the deadline for completing the negotiations could slip, from October’s European council meeting, to November, when an extra summit could be called.
“I was Europe minister for six years. I lived through enough emergency European council meetings to know that the European council can call additional meetings when it wants to,” said Lidington, who effectively serves as Theresa May’s deputy.
Many in Brussels believe that if anything like a Chequers-style relationship is to be acceptable, it will entail further concessions, including over freedom of movement.
That could mean offering EU citizens special rights to travel and work in Britain – which in turn could spark a battle on a second front – inside cabinet.
Relations between remainers and leavers across the cabinet table are already fraught, spiced up by the fact that several of its members, including Sajid Javid, Jeremy Hunt and Michael Gove, appear to fancy themselves as a potential future leader.
May successfully weathered the resignations of Boris Johnson and David Davis before the summer, albeit with her authority dented; but a walkout by another batch of malcontents would be much harder to shake off.
Johnson and Davis have both made clear they will now take their fight against the Chequers deal to the third battlefield for May: parliament, where she has no stable majority, and many of her own MPs believe Brexit is more important than party loyalty.
She narrowly escaped defeat on the EU withdrawal bill before the summer, on an amendment aimed at keeping Britain in the customs union. Downing Street insiders later said losing the knife-edge vote could have forced her to call a general election.
On a series of other issues, the government made concessions rather than face an embarrassing showdown.
May needs to put in place a series of crucial pieces of legislation, including an immigration bill, before Brexit next March. Rebels on both sides of her party – Anna Soubry’s soft Brexiters and Jacob Rees-Mogg’s hardliners – are likely to try to use the debates and votes on all of these bills to influence government policy and show their parliamentary strength.
Steve Baker, the former DexEU minister who is a senior figure in Rees-Mogg’s European Research Group, said before the summer that claims there were 40 MPs ready to vote against May’s Chequers position, were “out by a factor, not a fraction”, suggesting he believes 80 or more could be ready to do so.
And they will have colourful champions in the figures of Johnson and Davis, neither of whom is likely to take quietly to their new seat on the backbenches.
This parliamentary trial of strength will reach its ultimate crisis in the meaningful vote on the Brexit deal, which parliament secured as the quid pro quo for backing the government’s EU withdrawal act.
With Labour highly likely to oppose the deal, after setting six tests which appear all but impossible to fulfil, May may have to rely on Labour rebels to secure parliament’s backing - though some of the ERG’s more mainstream supporters may lose their nerve if they fear that rejecting the deal could result in Brexit being postponed, or even overturned.
And it’s what happens in the run-up to that meaningful vote, and afterwards, that is fomenting trouble for May on yet another front — in the grassroots Conservative party.
The prime minister summoned local party chairs to Downing Street to be briefed on the details of the Chequers deal before the summer; but many members appear to be dissatisfied with the prospect of what Johnson has called a “miserable permanent limbo”.
When May addresses her party at its annual conference in Birmingham at the start of October, she will do so knowing that many activists are sceptical about her handling of the talks; and some will be more eagerly awaiting the less-scripted interventions of Johnson, Davis or Rees-Mogg at fringe meetings and drinks parties.
To make matters worse, Leave.EU, the pressure group set up by rightwing businessman Arron Banks, is pouring resources into persuading its backers to join the Conservative party to lobby for a harder Brexit position: and to vote in a future leadership contest, if the moment comes.
Even if May successfully overcomes all of these challenges, in her own party and outside, at home and abroad, and pulls off Brexit, most senior Tories believe she is unlikely to remain leader for long - and certainly not until the next general election is scheduled, in 2022.
And the difficulties of plotting a smooth political course to March 2019 have sparked growing speculation that the deeply divisive question of what sort of Brexit Britain wants (if indeed it still wants one at all), could yet be thrown back to the public, whether at a snap general election or another referendum. And what happens then is anyone’s guess.
Just four months after Callaghan descended to the tarmac to dismiss the idea Britain was gripped with chaos, inspiring the Sun headline, “Crisis, what crisis?” he was swept from Downing Street by a triumphant Margaret Thatcher. May must hope her own crisis proves more manageable.


text:
Very Nice Photograph!!!!!,,,..Greetings.....
I like it. Nice place. Good composition, Sushil Pingua..
Best wishes from Madrid, Spain.
This is wonderful, very well composed. Like
It is a wonderful photo of a beautiful landscape. Like. Best regards Hardy
beautiful landscape - I like it
greetings from Poland – Marek :)
Very beautiful scenery! Like! Greetings from Russia! Dmitry
Amazing shot and dreamy view!!! Amazing composition and wonderful colors!!!
| + L I K E - 65
| + Y S - 7
Beautifull Valley,,,,,One side with--One side Without Snow
Regards From NL
Hello Sushil, thank you a lot for your visit to my gallery.
Wonderful view of the mountains. LIKE
Bonito lugar, saludos desde San Luis Potosi, Mexico
Very beautiful shot ！！！ Like
Best greetings from China ！行者无路
very beautiful photo!...like, with best regards Vlasta
Very nice picture. Great Shot. Congratulations Like.
Nice! Like 73.
Greeting from Ukraine. Kostia
Ciao from Italia!
Wonderful mountain landscape. LIKE 75.
Fascinating landscape, so well registered - Hello from Athens
Amazing view. LIKE
Sign in to comment.
Photo taken in Chitkul, Himachal Pradesh 172109, India
Misplaced? Suggest new location


text:
These courses are designed as a progression from a related undergraduate degree. If you are interested in the course,but are unsure whether you can apply,please get in touch with us.
Months of entry
MSc Mechanical Engineering
MRes Mechanical Engineering
MRes Manufacturing Engineering
Take a lead in manufacturing and mechanics with these industry-focused courses.
- The university is seeking accreditation for these new courses from The Institution of Mechanical Engineers (IMechE)
- The course team is proud of its enthusiastic and dedicated staff valued for the quality of support provided to students. All staff members are actively engaged in research work as well as teaching
- The area has strong links with industries, professional bodies and many other universities, and is regularly visited by professional bodies in relation to the accreditation the courses
- An engineering masters qualification is now required if you wish to become a chartered engineer
- Gain exposure to cutting-edge technological development in electrical and electronic technology
- State-of-the-art facilities and analytical tools support the taught and research elements of the course
The need and demand for highly-qualified mechanical and manufacturing engineers in the UK has never been greater. A recent report by the government sets out a vision to be achieved by 2022 to ensure the UK is the leading world player in aerospace manufacturing technology. The focus of this course will be on research and development in such areas as computational analysis, design, advanced propulsion, blended wing, structural design, composite and advanced material development.
These MSc courses have been designed in consultation with industry and will extend your depth of study in the fields of mechanical engineering and manufacturing to an advanced level. They will give you the ability to integrate and solve problems over a range of engineering areas and give you the confidence to lead innovative design, development and application of new and cutting-edge technology.
Information for international students
Contact: 0044 1978 293439 (outside the UK) or 01978 293439 (within the UK). E-mail : firstname.lastname@example.org Website: www.glyndwr.ac.uk 'International students' on the homepage.
Qualification and course duration
Course contact details
- Student Enquiries
- 01978 293439


This Gel formula is for powerful and fast chain cleaning. The F100 chain cleaner combines outstanding penetrability during spraying with perfect adhesion while the product acts on the material (thixotropy). It is self-cleaning through gel formula, has high penetrability for optimal cleaning, improves running properties of the chain by dissolving dirt particles. It’s special corrosion protection additive prevents wear and tear and corrosion of chain, crank and cartridge. It is also acid-free, does not damage any surfaces. For the bicycle chain, chain rings, gear, rim etc.
Contact to our Product Support:


text:
Friday, Dec. 2
BOYZ II MEN
Four-time Grammy-winning Philly soul crooners serve up sweet harmonies on classic songs such as “I’ll Make Love to You,” “On Bended Knee” and “End of the Road.” New jack swing man Al B. Sure (“Nite and Day”) opens.
Details: 7:30 p.m. Friday at Pompano Beach Amphitheater, 1806 NE 6th St., Pompano Beach; Ticketmaster; $33-$68.
FUSHU DAIKO – SPIRIT DRUMMERS
South Florida’s taiko drum ensemble is back with an original adaptation of the famous Japanese legend of the Gojinjo drummers of Nafune. The show blends original compositions with Kiriko-style taiko, the traditional style and rhythms of the Noto area, with the sounds of Japanese koto (harp) and shinobue (flute) adding depth and beauty. Tickets for the original Oct. 7 show will be honored.
Details: 7:30 p.m. Friday at the Broward Center for the Performing Arts, Amaturo Theater, 201 SW Fifth Ave., Fort Lauderdale; 954-462-0222 or www.browardcenter.org; $25-$35.
FREE CONCERT SERIES
Family-friendly concert series kicks off with Latin Grammy-winning pianist and composer Pepe Montes and his band, whose exhilarating sound melds Cuba’s golden era classics of the ’40s and ’50s with contemporary timba rhythms. You’ll hear favorites including the singles “Novelesque” and “Cortadito” from their latest album “Ajiaco,” and many others.
Details: 8 p.m. Friday at Tropical Park, 7900 SW 40th St., Miami; 305-480-1717; free.
Jam band from the musically fertile town of Athens, Ga. (R.E.M., The B-52’s, Widespread Panic), takes the stage for two nights of Southern rock, funk, jazzy improv, indie-rock and psychedelic synth loops.
Details: 8 p.m. Friday and Saturday at the Culture Room, 3045 N. Federal Hwy., Fort Lauderdale; www.cultureroom.net; $18.
COME SAIL AWAY
Two chances to see the legendary prog-rock/pop band Styx churn out hits including “Lady,” “Too Much Time On My Hands,” “Rockin’ The Paradise,” “Come Sail Away,” “Fooling Yourself (The Angry Young Man)” and “Renegade.”
Details: 8 p.m. Friday at Magic City Casino, 450 NW 37th Ave., Miami; and 8 p.m. Saturday at The Casino at Dania Beach, 301 E. Dania Beach Blvd., Dania Beach; 305-460-6579 or www.magiccitycasino.com; $30-$125.
ALL IN THE FAMILY
DAMON WAYANS JR.
Latest cutup from the extensive Wayans clan (fans of TV’s “Happy Endings” and “New Girl” will recognize him) continues the talented family’s tradition, with hilarious stand-up.
Details: 8 and 10:30 p.m. Friday, 7 and 9:30 p.m. Saturday, and 7 p.m. Sunday; at the Fort Lauderdale Improv, 5700 Seminole Way; www.improvftl.com; $25.
Saturday, Dec. 3
OLD-SCHOOL MEETS NEW
RIPTIDE MUSIC FESTIVAL
Massive, two-day blowout features the best in modern pop-rock bands on Saturday (Silversun Pickups, Miike Snow, Dirty Heads, AWOLNATION, The Struts, Good Charlotte, Andrew McMahon in the Wilderness, Robert DeLong, Glass Animals and Saint Motel) and classic pop, funk and freestyle acts on Sunday (Earth, Wind & Fire, The B-52’s, Expose, The Fixx, Howard Jones, Lime, A Flock of Seagulls and Debbie Deb).
Details: 10 a.m.-10 p.m. Saturday and 11 a.m.-9 p.m. Sunday at Fort Lauderdale Beach, Harbor Drive & A1A, 1100 Seabreeze Blvd., Fort Lauderdale; www.riptidefest.com; $49 Saturday, $85 Sunday, $99 two-day pass, VIP $220-$260.
THE MUSIC … THE MEM’RIES … THE MAGIC TOUR
Two chances to see the one and only Barbra Streisand in rare performances in South Florida, in support of her 35th studio album, “Encore: Movie Partners Sing Broadway,” which hit No. 1 on The Billboard 200 on Aug. 26. It’ll be the songbird’s first appearance in the Sunrise/Fort Lauderdale area in more than 10 years, and her first time in the Miami/Miami Beach area since March 1963 at the Café Pompeii in the Eden Roc Hotel.
Details: 8 p.m. Saturday at the BB&T Center, 1 Panther Pkwy., Sunrise; 8 p.m. Monday at the AmericanAirlines Arena, 601 Biscayne Blvd., Miami; Ticketmaster; $99-$510.
SOUTH FLORIDA JAZZ
THE BENNY GREEN TRIO
Internationally renowned jazz pianist brings his exciting hard-swinging, hard-bop style to the stage, cultivated during his time in drummer Art Blakey’s Jazz Messengers in the late ’80s.
Details: 8 p.m. Saturday at the Rose and Alfred Miniaci Performing Arts Center, Nova Southeastern University Campus, 3100 Ray Ferrero Blvd., Davie; www.southfloridajazz.org; $40, $10 students.
Former lead singer (as Sonny Moore) for the post-hardcore band From First to Last who went on to find bigger fame as perennial Grammy-winning dubstep god Skrillex will tear up the dance floor for the Basel crowds with his vicious, bottom-heavy beats.
Details: 11 p.m. Saturday at LIV Nightclub, 4441 Collins Ave., Miami Beach; www.flavorus.com; $70-$80.
Sunday, Dec. 4
Grammy-winning bass legend – who co-founded the seminal jazz-fusion group Return to Forever along with keyboardist Chick Corea and drummer Lenny White – has been a musical force of nature for more than four decades, playing both the electric and acoustic upright bass with equal virtuosity. For bass lovers, it doesn’t get any better than this.
Details: 7 p.m. Sunday at the Broward Center for the Performing Arts, Amaturo Theater, 201 SW Fifth Ave., Fort Lauderdale; 954-462-0222 or www.browardcenter.org; $39.50-$59.50.
GOOD OLE BOY
Country singer/songwriter and Army veteran performs signature hits including “Bonfire,” “Almost Home,” “Redneck Yacht Club,” “International Harvester,” “This Ole Boy,” “Wake Up Lovin’ You” and the No. 1 smash, “That’s What I Love About Sunday,” plus tracks from his seventh studio album, “A Whole Lot More to Me,” including “When I’m Gone” and “I’ll Be Home Soon.” Carter Winter opens.
Details: 8 p.m. Sunday at Parker Playhouse, 707 NE 8th St., Fort Lauderdale; www.parkerplayhouse.com; $27.50-$57.50.
DONNY & MARIE
She’s a little bit country, he’s a little bit rock ‘n’ roll, and together they’re a lot of fun, as this superstar sibling duo has been entertaining audiences for more than 50 years. Fun facts: Donny Osmond won Season 9 of “Dancing with the Stars,” while Marie has helped raise more than $5 billion as co-founder of Children’s Miracle Network Hospitals.
Details: 8 p.m. Monday at the Hard Rock Live Arena at Seminole Hard Rock Hotel & Casino, 1 Seminole Way, near Hollywood; Ticketmaster; $40-$90.
SPIRIT OF THE SEASON
PETER WHITE CHRISTMAS
British jazz-fusion guitarist, who co-wrote Al Stewart’s 1978 hit “Time Passages,” teams up with trumpet master Rick Braun and saxman Euge Groove for some jazzy versions of seasonal classics, a few original holiday songs and some of their best known hits.
Details: 8 p.m. Wednesday at Parker Playhouse, 707 NE 8thSt., Fort Lauderdale; www.parkerplayhouse.com; $33-$53.
free for all
CHOPIN FOR ALL
3 P.M. SATURDAY AND SUNDAY: Rachel Kudo and Marina Radiushina team up in a spectacular piano performance of both solo and four-hand repertoire, featuring works by Mozart, Ravel, Dvorak and, of course, Chopin; 3 p.m. Saturday at Broward County Main Library, 100 S. Andrews Ave, Fort Lauderdale; and 3 p.m. Sunday at Granada Presbyterian Church, 950 University Dr., Coral Gables; www.chopin.org.


SAN FRANCISCO (KGO) -- Lieutenant Governor Gavin Newsom was in disbelief when talking about the sudden death of San Francisco Mayor Ed Lee. He spoke to ABC7 News at City Hall on Tuesday.
Newsom teared up and hugged staffers, saying they were like family to Lee.
RELATED: What we know about San Francisco Acting Mayor London Breed
"These are his closest friends, they lost someone they love very dearly and so it's hard," he said.
The former mayor of San Francisco said he just saw Lee at an event less than 48-hours ago.
PHOTOS: From advocacy work to light-hearted fun, here's a look at San Francisco Mayor Ed Lee's career
"We were just together a couple of days ago. He was in good spirits, I thought in good health," he said. "Not surprising, we spent 40 minutes talking about homelessness."
Newsom said most people want to be remembered as a decent and honorable person, and that's how he will remember Lee. He got emotional when describing the late mayor saying, "This was a good, decent, honorable guy."
It was Newsom's departure from the office of the mayor in San Francisco, when he became Lieutenant Governor, that opened up the vacancy which eventually Lee filled in 2011.
Click here for more stories on Ed Lee.
Lt. Gov. Gavin Newsom remembers San Francisco Mayor Ed Lee
More TOP STORIES News


text:
Mustard Houndstooth Vintage Fabric Coat - Handmade by Alice
One-Off time! This fabric is so soft and the colour is so damn gorgeous. Fully lined with factory excess fabric, buttons are made using scraps from my previous designs - this coat is an ethical dream! Can't be repeated as there was only enough fabric for one.
This is a medium weight coat, perfect for changing seasons and roomy enough for layering!
Australian Size 8, US 4, UK 6
Bust - 85cm
Waist - 67cm
Hip - 90cm

domain: artistic


text:
- This event has passed.
Suzanne Stein and Anne Lesley Selcer, reading and in conversation
February 27, 2020 @ 7:00 pm - 9:00 pm PSTFree
Join us for this reading and conversation with two poet/performers who each have worked and written extensively in relation to contemporary art practices. This event, supported by the National Endowment for the Arts, is free and open to the public.
Suzanne Stein’s poetry publications and performance documents include New Sutras, The Kim Game, TOUT VA BIEN, and Passenger Ship. With the poet Steve Benson, she is the author of DO YOUR OWN DAMN LAUNDRY, which documents the 36 improvisational dialogues they performed together between 2011 and 2012. Suzanne was the founding editor, and for eight years editor-in-chief, of Open Space, SFMOMA’s art and language platform and publication. After thirty years’ living and working in the Bay Area, she resides now in San Diego, California.
Anne Lesley Selcer is author of Sun Cycle, winner of the Cleveland State University Poetry Center Prize and Blank Sign Book, a collection of essays on art. Her other publications include from a Book of Poems on Beauty, winner of the Gazing Grain prize, Banlieusard, a commissioned book-length text for Artspeak, and Untitled (a treatise on form) with 2nd Floor Projects. Anne Lesley’s work can be found in Jacket2, Fence, Hyperallergic, Art Practical, The Chicago Review, Open Space, and Gauss PDF, as well as in art exhibition catalogs. Occasionally working in video, performance, or sound, she is currently engaged in a series of collaborations with artists based on Sun Cycle.

domain: literature