When most people think of the “Great American Western,” they may think of John Wayne or Clint Eastwood, but the America in question is almost always North America. Director Mateo Gil’s Blackthorn takes the genre down to Bolivia for what is essentially a rather reverential sequel to Roy Hill’s 1969 movie Butch Cassidy and the Sundance Kid, which starred a much younger Paul Newman and Robert Redford.
Gil has legendary actor Sam Shepard playing James Blackthorn, the former Butch Sundance, living in hiding in Bolivia decades after he and the Sundance Kid were presumed dead after being chased over a cliff by the Bolivian Army. James has an exit strategy and is just a day away from returning to the United States when he encounters a Spaniard, played by Eduardo Noriega, being chased by a posse after stealing money from a mine, and James begrudgingly agrees to help him. The movie also regularly cuts back to a time before the events of Hill’s classic film with Nicolak Coster-Waldau and Padraic Delaney playing the younger Butch and Sundance, and it stars Stephen Rea as a Pinkerton named MacKinley, who never believed Cassidy was dead, and is thrilled when they cross paths again. (Rea and Shepard have known each other for nearly forty years and have done much theater together, but Blackthorn is the first time they’ve been on screen together.)
Blackthorn was one of the nicest surprises at this year’s Tribeca Film Festival, a wide-screen Western that absolutely must be seen on the big screen if at all possible, and it’s held steady as our second favorite movie of the year since we saw it.
ComingSoon.net had a chance to sit down with Gil just a few days after his film’s Tribeca premiere for the following interview.
ComingSoon.net: I’m familiar with your screenwriting work for Alejandro Amenabar, and you directed another movie a while ago.
Mateo Gil: Yeah, many years ago.
CS: So was this movie something you’d been developing for a long time or was it something that came about more recently?
Gil: It seems to be recently, but actually, we have been working for three or four years. The first draft of the script was written maybe five years ago more or less, and at that time, I was working on developing another project. I was listening to Miguel the screenwriter and telling him my opinion and everything, but I was concentrating on the other one, but that fell through, and then I started thinking about directing this one.
CS: It’s surprising, because we’re so used to you writing your own material.
Gil: Yeah, yeah, yeah, It’s very true, because in Spain, every director complains about the same thing, that they have to write their own scripts always. And I’m a screenwriter and I’m doing a script from another person, which is great.
CS: Did you have to convince him or anyone else that you could direct it? It’s a pretty complex film.
Gil: No, no. He was pushing already, because he wasn’t well known at this moment, so he was saying to me, “If you don’t direct it, no one is going to buy this script, so please…” He was pushing, yeah.
CS: It was mostly filmed in South America?
Gil: The whole movie is shot in Bolivia.
CS: Was it mainly Spanish money but you shot it down there or did you have some backing from South America as well?
Gil: It’s mostly Spanish money, because we had a Bolivian co-production but they don’t have much money, so they did a lot of work. How do you say when there’s a local production company in the place that makes the schedules and contacts the people and everything. But they haven’t much money.
CS: I wouldn’t even think that Bolivia had much of a film industry. Was it hard finding the crews?
Gil: The crew, that was a lot of Bolivian people, but there’s no industry there so we were not very confident about the quality of the crews there, so the boss of every team was Spanish. But you know the Bolivian crew worked fantastically. They are good workers, hard workers, they never complain there. They’re very enthusiastic all the time.
CS: Were there any concerns about Miguel writing a script about Butch Cassidy, who is a very well known character, one that has been featured in an American film that everyone knows and loves?
Gil: Yeah, there were concerns. Lots. We had to decide, because being this story, the risk was there. Everyone is going to say, “Oh my God. The end of ‘Butch Cassidy and the Sundance Kid’ is so good. What are you doing?” We thought, “Okay, we love these Westerns by Roy Hill. Why not? We want to make an homage; we want to enjoy one more adventure. Why not?” It’s risky but at the same time, when I see the reactions here in the Tribeca Film Festival, I feel that they are kind of thankful, because someone is recovering this character and making one more chapter. I would like to see a movie like this.
CS: It’s great because usually, Hollywood would want to remake the original movie or make a really bad sequel, which seems to be happening more and more.
Gil: It’s very strange for me that there aren’t more movies about Butch Cassidy, because he was a really special character, the real Butch Cassidy, because he was not violent at all, and he had a really strong ideological thing behind all his hold-ups. He was a special character. I think the movie by Roy Hill is so good, that everybody thought, “Okay, this is finished forever.” (laughs) The real historical character is a very interesting person. Nowadays more than ever I think. There is a thin line that we try to draw in the movie, the line between robbing banks and big companies and robbing people. It’s not the same, and Butch Cassidy was very aware of this, and he didn’t rob just because of the money, he robbed because he was against all these big companies, so it’s a very special thing. He was kind of a Robin Hood of his time.
CS: Did Miguel or you or both of you do a lot of research about his history? Was this story based on something that really happened?
Gil: There is some research about Butch Cassidy and about the historical doubts about whether they were the two guys that were killed in Bolivia. There were some doubts about that. There had been some research about this question and there’s even a documentary about this expedition that went to Bolivia to dig out the corpse in order to prove if they were there, and they didn’t find them, so the doubts are already out there.
CS: Was this after they had developed DNA research they could use?
Gil: It was 1996. They were looking because the family of Butch Cassidy was really difficult to track, so they did the proofs with the family of the Sundance Kid, a grandson, but there was no Sundance DNA.
CS: Let’s talk about Sam Shepard, because he doesn’t do a lot of movies these days, and it’s an amazing catch to get him to play this role. And I assume he does all of his own riding.
Gil: All the time, all the time.
CS: That’s amazing to get an actor who can embody this character and do all his own riding. How did you approach him? Was it just a matter of sending him the script?
Gil: We contacted an English casting director Jina Jay who lives in London, and she has many contacts in Hollywood and she makes many American movies in Europe, so she’s very well known. Fortunately, I met her during the filming of “Agora,” and she was very kind and said, “Yes, I want to do it,” and it was done. She sent the script to Sam Shepard’s agent and it was very quick. He read the script and said, “I want to do it.” He didn’t ask who I was. Never. “I want to do it. I like the script.”
CS: He wasn’t concerned about going to Bolivia and riding his own horse?
Gil: Of course, of course! But above all, about the altitude, because it’s very high, all over 12,000 feet high, so you can lose your breath very easily. If you look very closely at the movie, thinking about it, you will see some things are like (he does a bit of speech breathing heavily).
CS: It must have been something that added to the delivery and seemed intentional.
Gil: But you know, the moments I saw Sam the happiest was when he had to ride. He’s like a child, and I think it’s the thing he likes the most.
CS: So you probably couldn’t have convinced him to use a stunt rider anyway.
Gil: No! (laughs) There are a few stunts in long, long shots, because we had to shoot some shots with a second unit, but the rest is all the time him, and you can see it.
CS: What about the rest of the cast? Because it’s a very diverse cast, a few from Spain, and you have Stephen Rea, a great Irish actor. It seems like such a small role but when he returns later in the movie, it’s quite amazing. Did you have Eduardo or Stephen in mind for those roles?
Gil: Yeah, a lot of it was in mind from the beginning, because we knew that we wanted a Spanish character because our natural market is Spain, so we had to have a good Spanish actor. Sam was in our mind, and Stephen, too. There was a small list, because we knew that it was going to be very difficult that such actors would even read the script, but we were very lucky. After Sam said “Yes,” he said, “What do you think about Stephen Rea because he’s a friend of mine?” And I thought, “Oh my God!”
CS: And he was already on your list?
Gil: So this was a lot of luck, so it was done. Stephen, once Sam told him, “Do you want to do this movie?”, he said, “Yes, if you’re in the movie, I’m in the movie.”
CS: Had they worked together on a movie before?
Gil: They worked a lot doing theater, Sam writing and Stephen acting. Actually, the last time I came here to see Sam, it was just before the shooting, maybe February last year, there was a theater play here written by Sam Shepard and starring Stephen Rea. I can’t remember the name but it was beautiful. (Note: He’s probably talking about “Ages of the Moon” from 2009.)
CS: What about shooting in Bolivia? Did you have time to go and scout locations beforehand?
Gil: I made three trips to Bolivia before the real trip to prepare shooting, so I can tell you that I saw thousands of kilometers of backroads, thousands. I know the High Plateau very well.
CS: Would you say that you know Bolivia even more than anyone in Bolivia?
Gil: You know, Bolivia is a huge country. The High Plateau is the third largest part.
CS: Was it hard finding places that had the same geography now as it would have had back then?
Gil: No, no. At the High Plateau, it was easier, because many places there remain exactly the same as a century ago. We had to do some work on the streets, but it was amazing, it’s like turning time back.
CS: Your DP really captured those landscapes beautifully, so I hope people will make the effort to see this in theaters on the big screen like I did.
Gil: Yeah, he’s great. You know, he’s Spanish, but he works in the United States. He’s lived here since 30 or 40 years ago, and he used to work a lot with David Mamet. He’s a great DP.
CS: Did you end up doing a lot of building on these landscapes such as the towns and such?
Gil: No, the villages are there. We just built two sets, the hotel set… the rest is nature. The ranch itself, natural and self-made, like an arrangement (chuckles) but the good thing about Bolivia is you can find beautiful places there.
CS: What about the music? I really liked the music a lot and you could have gone with Old Western or traditional Bolivian music but you made some interesting choices. Who is the singer on those folk songs?
Gil: Sam is the singer, Sam Shepard!
CS: No way. Really?
Gil: Yes. Didn’t you notice?
CS: I knew it was him singing when he was on screen singing, but there were a few songs playing while he’s riding. That’s him, too?
Gil: Yes, all the time. The thing is that I wanted to put traditional American songs in the movie, but we did not have enough money to buy the songs, it’s a small production and when we were shooting one day, Sam told me, “You know, I know some traditional American songs. I can play them to you.” And I went, “Oh my God, do you think we can put these songs in the movie?” He was happy singing, too. He likes to sing. I remember many nights during the shooting when he was at the hotel lobby and everybody around him, and he was playing traditional songs on his guitar.
CS: Between that and the score, it harks back to those old Westerns but it has its own thing, too. What about casting the younger Butch and Sundance? I think in theory, you probably could have gotten big name actors to play the roles, so did you have any specific actors in mind for those roles?
Gil: The thing was that for financial reasons, we needed all of them to be European, so the only American we could have was Sam. The rest of the actors should be European, so it was very difficult because we needed three young actors that were European but could do a very fine North American accent. At the same time, they had to be able to ride. But at the same time, they wanted young Butch to be very like Sam, so it was very difficult. (laughs)
CS: It’s surprising to see these great flashbacks with three actors who are complete unknowns.
Gil: They’re known in Europe. For example, the girl, Dominique McElligott, is doing some American movies and Nicolka Coster-Waldau, the young James, is making American movies, too. I know that Padraic (Delaney) is very well known in Ireland.
CS: Where do you go from here? You’ve made this amazing classic Western in Bolivia. What do you do next? Are you going to go back to that other project you wanted to do?
Gil: I have some ideas in my mind, and I have an already-written script, nothing to do with a Western, kind of a character drama with a small plot of science fiction.
CS: So maybe closer to “Open Your Eyes,” that kind of thing?
Gil: Yes, close to that. Actually, the idea came from this same time. When I was writing “Open Your Eyes,” I remember telling myself, there’s a thing missing here that I would like to recover one day. But in Europe, things are tough to raise (money for) projects, and this is not a very cheap project, but I don’t know. Let’s see.
CS: The movies you’ve done with Alejandro–“Open Your Eyes,” “The Sea Inside” and “Agora”–are all very different movies.
Gil: Yeah, I like to, I like to.
CS: You mentioned you wanted to do more science fiction, so do you have a preference for which genres you like? If you had to pick a movie to see, is there a genre that you generally like seeing yourself?
Gil: Oh, I like a lot of movies, a lot. What I know is that for some years I think now in Spain, I’ve been a writer for horror or suspense movies, and I always thought this is not my favorite genre at all. I prefer Westerns, dramas, many things before that, but you know, we take our chances.
CS: I’ve talked to a few Spanish filmmakers who have done horror movies like the guys who did “The Orphanage” and the guy who did “Julia’s Eyes” and they’re able to bring their movies here because they do these genre movies, but I know the guy who did “The Orphanage” got away from doing horror after that. It seems like in Spain, horror is a way to break into making other kind of movies.
Gil: There is a big generation of new filmmakers there that are very passionate about horror movies, especially in Catalina and Barcelona. There’s a whole generation from a school that are making great movies and technically, they are very good, so it’s amazing. Bayona is making a movie for $25 or 30 million dollars about the tsunami three years ago, a huge production and I think it’s going to be a good movie. (It’s called “The Impossible” and it stars Naomi Watts and Ewan McGregor.) There are many directors that for me are very brave, all of them, because they don’t have any fear. They do whatever; it’s amazing.
CS: Alejandro is pretty daring. Making “Agora” after “The Sea Inside” was not what anyone would have expected.
Gil: “Agora” was a very brave movie, because it was very difficult to make a movie that could do good business, because it was very expensive, made in Europe with only one star, Rachel Weisz. It was risky business, but wonderful to make. (laughs)
CS: Do you feel that a movie like “Blackthorn” is a good calling card for you that you could take to Hollywood and they can see that you made this amazing movie fairly cheap.
Gil: I don’t know. All that’s happening here at the Tribeca Film Festival is a big surprise for me. I didn’t expect that people were going to like the movie this much. Yeah, I thought this is a very small movie, a strange European thing, but I’m very surprised. I don’t know how to react. Everyone is saying it’s a big movie. For me, the most surprising thing is the American reaction. I thought it was going to be an odd movie for American audiences.
CS: Not really. People love Westerns here and there are so few really good Westerns released here, and especially ones set in South America, which is fairly unique, and then the characters are very well known.
Gil: I’m really happy with the reactions. I don’t know if the rest of America is the same but here in New York, the audiences are so nice, so warm. They make me very happy.
Blackthorn opens in New York and L.A. on Friday, October 7.
Look for our exclusive interview with living legend Sam Sheppard next week!


Border collie wins top prize at Cannes Palm Dog awards
STORY: The jury said Messi's role required a range of skills and emotions, making the border collie a worthy winner of the main Palm Dog prize.
The Palm Dog awards have honored the top dogs on screen since 2001, with categories added this year including Mutt Moment and Highly Commended Canine.
The unofficial awards show is now in its 22nd year.
Past winners include Brandy, a pitbull belonging to Brad Pitt's character in "Once Upon a Time in Hollywood" and Tilda Swinton's spaniels, who co-starred with her in a film directed by Joanna Hogg.


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The combination of sweet strawberries and tangy rhubarb is truly a springtime delight. It's the perfect filling for my Gluten-Free Galette Recipe, showcasing the essence of summer through its vibrant colors, tempting aroma, and irresistible flavors. What makes this gluten-free rustic tart special is its simplicity: a golden, flaky crust made with gluten-free galette dough envelops a luscious filling that perfectly balances sweetness and tartness. Get ready to savor every bite of this delightful gluten free treat.
- Recipe Ingredient Notes
- Tools needed to make Gluten Free Galette
- What is a Galette?
- Gluten Free Galette Dough
- How to make a flaky gluten free pie crust
- Strawberry Rhubarb Filling
- Rolling the Gluten Free Galette Dough
- How to fill and assemble a galette
- Video how to assemble Gluten Free Strawberry Rhubarb Galettes
- How to bake Gluten Free Galettes
- Serving and Storage
- Pro Tips for making Gluten Free Galette
- FAQ - Gluten Free Rhubarb Strawberry Galette
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Berrie Desserts to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: This recipe for Gluten-Free Strawberry Rhubarb Galettes can be made with any gluten-free flour blend found in the US. However, for the flakiest homemade gluten-free galette crust, the recommended choice is Cup4Cup flour blend. If you have access to Schaer Mix C Patisserie, that blend is a good alternative as it contains similar ingredients and starches. Just ensure that the flour blend you use includes xanthan gum for the best results.
Cream Cheese: Cream cheese (Block form, not spread in a tube) is the perfect addition to gluten-free galette crusts because it brings moisture, tenderness, and richness to the dough. Cream cheese contains 51% water and 37.7% fat. Its high water content creates a tender and flaky texture, while its creamy consistency adds richness and a subtle tangy flavor. I have not tested this dessert recipe with vegan or dairy-free ingredients.
Vinegar: Vinegar can help to reduce the toughness of pie crust. I use white vinegar but apple cider vinegar works as well.
Baking Powder: Just like my gluten free hand pie dough, this recipe contains Baking Powder. Baking powder contains a small amount of acid that can react with the butter in the crust. It creates small pockets of gas that can help make the crust more tender. It pretty much gives the crust a "little lift".
Rhubarb: When picking rhubarb for baking, go for stalks that are firm, crispy, and vibrant in color. Make sure they're free from blemishes and have a nice glossy look. You can find rhubarb in the produce section of your grocery store or at a local farmer's market. And hey, if you're really lucky, it might even be growing right in your own backyard.
Almond Flour: Almond flour placed on the bottoms of the galettes helps to soak up all the juices from the rhubarb and strawberries. A 50:50 combination of gluten-free flour and granulated sugar also works.
Tools needed to make Gluten Free Galette
There are a few kitchen tools you will need to successfully make Gluten Free Strawberry Rhubarb Galettes. Most of them are available on Amazon which I have linked but I think you most likely already have them in your kitchen.
Food Processor: I prefer making the dough in a food processor. While it is possible to make it by hand, I highly recommend using a food processor for its convenience. To make the dough by hand, work the butter and cream cheese quickly into the dry ingredients. Similar to making biscuits or scones. I advise against using a stand mixer. The dough can easily be overworked if the speed is too high or if it is mixed for too long. Additionally, mixing the dough in a stand mixer generates heat due to friction. This can cause the dough to warm up and become sticky, making it more challenging to handle.
Rolling Pin: To roll out the gluten-free galette dough I recommend using a rolling pin.
6" bowl or plate: I use a 6" bowl or plate to trace perfect circles on the dough. I don't recommend making the galettes smaller than 6" rounds since they can become tricky to handle and shape.
You will also need the following tools: a small saucepan, at least 2 sheet trays, a strainer, parchment paper, a large bowl, a pairing knife, a cutting board, and a pastry brush.
What is a Galette?
A rustic tart, also known as a galette, is a type of pastry that is characterized by its free-form, rustic appearance. It is made by rolling out a single sheet of pastry dough and placing the filling in the center. The edges of the dough are then folded up and pleated around the filling, creating a rough, exposed edge. This style of tart does not require a tart pan or any specific shaping, giving it a more informal and homemade aesthetic. Gluten-Free Rustic Tarts offers a versatile canvas for both sweet and savory fillings. Fill them with a delightful array of fruits, vegetables, cheese, or meat. Bake these tarts until the crust turns a golden brown and the filling reaches a delicious cooked perfection.
Gluten Free Galette Dough
For the ease of it, I prefer making my gluten free galette dough in a food processor. One can also make the dough by hand in a large mixing bowl by working the butter and cream cheese into the dry ingredients. I don't recommend using a stand mixer.
Step 1: In the food processor bowl, combine gluten-free flour (preferably Cup4Cup), granulated sugar, baking powder, and kosher salt. Add cold butter and cream cheese, sliced into tablespoon-sized pieces or walnut halves.
Step 2: Quickly pulse the ingredients 5-6 times. You want to see still big chunks as the butter and cream cheese will be further broken up once the milk and vinegar get added.
Step 3: Add the cold milk (or cold water) and vinegar and pulse an additional 3-4 times. The dough should NOT come together in the food processor. If it does, it is overmixed.
Step 4: Transfer the gluten-free galette dough to a large bowl. Use your hands to bring the dough together. Alternatively, you can do this on a clean kitchen counter, but I recommend using a bowl to keep the mess in one place.
Step 5: Once the dough has been gathered together, transfer it to a parchment-lined sheet tray and shape it into a rectangle. The exact size does not really matter at this point but make sure the dough is just about 1" tall. This will make rolling out a lot easier.
Step 6: Cover the gluten-free cream cheese pie dough with some plastic wrap or wrap it in a piece of parchment paper and refrigerate for 10-15 minutes.
How to make a flaky gluten free pie crust
There are several ways how to create a flaky gluten free pie crust. I showed you in detail how to do a tri-fold in my Gluten Free Handpie Recipe. Which you can totally do with this gluten-free galette dough recipe.
By stacking and flattening the dough, you not only enhance its flakiness but also ensure even moisture distribution, making it easier to roll out. Make sure to have some extra gluten free flour on hand to ensure the galette dough does not stick to the parchment paper or rolling pin.
Step 1: After allowing the dough to rest in the fridge for 10-15 minutes, transfer it onto a floured surface such as parchment paper or a clean kitchen counter. If the dough has been refrigerated for an extended period, let it sit for a few minutes to soften slightly. Otherwise, it will be challenging to roll out.
Step 2: Roll the dough into a rectangle. The size does not really matter but make sure it's about ½ - ¾ thick.
Step 3: With a knife, slice the rolled-out gluten-free pie dough into 3rds. They should be about the same size.
Step 4: Stack the dough slices on top of each other and gently press them together. Rotate the slab of dough 90 degrees so that the short side is facing you. With a rolling pin, roll out the dough again (about the same size it was previously making sure it's about ½ - ¾ inch thick)
Step 5: Repeat the slicing in 3rds and stacking them on top of each other. Press the dough together and with a rolling pin widen/lengthen the stack slightly. It should be around ¾ inch / 2 cm thick.
Step 6: Wrap the block of galette dough in plastic wrap or some parchment paper and refrigerate for 30 minutes. The dough can be refrigerated for up to 3 days or frozen for up to one month.
Strawberry Rhubarb Filling
While most galette recipe just combined all the ingredients for the Gluten Free Strawberry Rhubarb Galette Filling, I like to go the extra step and drain the juices from the marinated fruit and bring it to a quick simmer with a cornstarch slurry. This way the juices as more concentrated and will help the crust of the gluten-free galette nice and crispy.
Step 1: Wash the rhubarb stalks under cold water and dry them with a paper towel. Remove both ends and any leaves as they are toxic.
Step 2: Slice the Rhubarb stalks into 2.5-3" pieces and then slice them length-wise into about ¼-inch thick pieces. You may also just slice the Rhubarb into around ¼" wide round slices (kinda like cutting celery).
Step 3: To prepare the strawberries, wash them under cold water and pat them dry. Using a sharp knife, slice the strawberries into approximately ¼-inch thick, round slices, discarding the green tops.
Step 4: Place the rhubarb and strawberries in a bowl and toss with granulated sugar. If you like, add some lemon zest and the juice of half a lemon to the mixture. Allow the mixture to sit for approximately 30 minutes (in the meantime roll out the gluten free galette dough).
Step 5: After 30 minutes, strain the fruit and its juice by pouring it into a fine mesh strainer set over a saucepan. Set the drained fruit aside in a separate bowl.
Step 6: Place the saucepan with the juice over medium-high heat and slowly bring to a simmer. In a small bowl, whisk together cornstarch with a little of the fruit juice to create a slurry.
Step 7: Pour the slurry back into the saucepan and stir to combine. Add vanilla extract to the mixture. Bring back to a simmer, constantly stiring with a flexible spatula making sure the bottoms of the pan doesn't burn. The mixture should thicken up quickly.
Step 8: Remove the saucepan from the heat and pour the combined mixture over the strawberry rhubarb in the bowl. Stir until well combined. The filling for the Gluten Free Strawberry Rhubarb Galette is now ready to use.
Rolling the Gluten Free Galette Dough
Once the gluten free galette dough has chilled for at least 30 minutes, please remove it from the fridge and allow it to sit at room temperature for a few minutes. If it was chilled for an extended period of time, allow the dough to sit at room temperature for at least 10 minutes or it will be impossible to roll out. I like to roll out the galette dough while the strawberry rhubarb filling is macerating.
Step 1: Split the gluten free galette dough into half. This way it is easier to roll out. Start by rolling the first half into a rectangular shape. I aim for about 20" x 7" shape so I can cut out three 6" round disks. The dough should be around ⅛ inch (3-4 mm) thick.
Step 2: Using a 6" bowl or plate, cut 6" circles. Try to cut them as close together as possible to have as little scrap dough. Transfer the pie dough circles to a parchment-lined baking sheet. Set the dough scraps aside for now (we will reroll them with the dough scraps from the second half of the dough). If your kitchen is very warm or you work at a slower pace, place the pie dough rounds in the fridge while rolling out the second half of the dough.
Step 3: Once all the pie dough has been rolled out, gather the dough scraps and quickly knead it together and reroll. You should get another one to two 6" galette dough rounds from the dough scraps. I recommend only reroll the dough once or it will become tough.
Pro Tip: Transform your dough scraps into delectable treats by baking them on their own. Simply brush them with an egg wash and sprinkle some coarse sugar for added sweetness. Bake them at 375F until golden brown.
How to fill and assemble a galette
Once the gluten free galette dough has been rolled out and is ready to use, it's time assemble the gluten free strawberry rhubarb galettes. Make sure you have the strawberry rhubarb filling ready to go. If you refrigerated the dough circles allow them to sit at room temperature before filling. If they are too cold, they will break.
Step 1: Place the gluten free galette dough circle on a parchment lined sheet tray. If the dough seems to thick, it's okay to give it a quick roll with the rolling pin making sure it stays a circle. Don't roll it thinner than ⅛" inch (3-4 mm).
Step 2: Place a spoon full of the almond flour in the middle of the circle and spread it out a bit. Making sure to leave at least 1.5inch rim clear around the edges. The almond flour does not provide a lot of flavor BUT it will soak up the fruit juices and avoid a soggy bottom.
Step 3: Top the Almond flour with some Strawberry Rhubarb Filling.
Step 4: Gently fold the edges of the dough over the filling, pleating as you go along. This creates a rustic, free-form shape. By folding and pleating the dough, you give the galette its unique appearance and ensure that the filling stays contained during baking.
Step 5: Make sure to pinch down the corners so they stay in place while baking.
Step 6: Once all the gluten free strawberry thubarb galettes are filled, place them in the refridgerator and allow for them to chill while the oven preheats.
Video how to assemble Gluten Free Strawberry Rhubarb Galettes
How to bake Gluten Free Galettes
Step 1: When ready to bake the gluten-free strawberry rhubarb galettes, preheat the oven to 425F.
Step 2: In a small bowl whisk the egg with a little milk (non-dairy is okay) or water to create an egg wash. Arrange 4 of the gluten-free strawberry rhubarb galettes on a parchment-lined sheet tray. Brush the pastry dough with the egg wash and sprinkle with a generous amount of coarse sugar.
Step 3: Bake the gluten free galettes at 400F for 15 minutes before reducing the temperature to 375F. Bake them for 10-15 minutes until the crust is golden brown and the fruit filling is bubbling.
Step 4: Remove them from the oven and let them cool on the sheet tray for 10 minutes before transferring them to a cooling rack to cool completely or serve.
Step 5: Repeat with the remaining gluten free galettes. You may refrigerate them for up to 12 hrs (overnight) but I don't recommend storing the assembled rustic tarts for an extended period of time.
Serving and Storage
Serve the berry galette warm or at room temperature, depending on your preference.
Accompany the galette with a dollop of whipped cream or a scoop of vanilla ice cream for a touch of indulgence. A still warm galette with a generous scoop of vanilla ice cream is a personal favorite for sure.
Gluten free strawberry rhubarb galettes taste the best the day they have been baked. Because who doesn't love freshly baked pie? If you happen to have leftovers, store them in an airtight container at room temperature for 1-3 days.
I don't recommend freezing the baked or even unbaked assembled galettes. But, the dough circles can be frozen and can be stored in the freezer up to one month. When ready to use them allow them to thaw at room temperature or in the fridge.
Pro Tips for making Gluten Free Galette
Keep your ingredients and equipment cold: For a flaky and tender crust, make sure your butter, milk (or water), and cream cheese are cold. Chill the gluten free dough in the refrigerator before rolling it out.
Don't overwork the dough: Mix the ingredients until just combined and avoid excessive kneading.
Leave a border for folding: When filling on the rolled-out dough, leave a border of about 1.5-2 inches around the edges. This allows room for folding and creating the signature rustic appearance.
Brush the crust with egg wash: Before baking, brush the exposed edges of the crust with an egg wash (a beaten egg) to give it a golden and glossy finish.
Adjust sweetness according to fruit: Taste the fruit you're using for the filling and adjust the amount of sugar accordingly. Sweeter fruits may require less added sugar, while tart fruits might need a bit more sweetness.
Use Almond Flour: To prevent a soggy crust, place a generous spoon of almond flour in the middle of the dough circle. The almond flour does not provide a lot of flavor BUT it will soak up the fruit juices and avoid a soggy bottom.
Mix up the berries: If you aren't a rhubarb fan, substitute it with blueberries or raspberries.
Let it cool slightly before serving: Allow the galette to cool for a few minutes after baking. This allows the filling to set, making it easier to slice and serve without falling apart.
Enjoy it fresh: Gluten Free Galettes are best enjoyed on the day they are made when the crust is at its flakiest. However, you can store leftovers in an airtight container at room temperature for a day or two.
FAQ - Gluten Free Rhubarb Strawberry Galette
Cream cheese contains 51% water and 37.7% fat. Its high water content creates a tender and flaky texture. Its creamy consistency adds richness and a subtle tangy flavor
To prevent a soggy crust, place a generous spoon of almond flour to coat the middle of the dough circle. The almond flour does not provide a lot of flavor BUT it will soak up the fruit juices and avoid a soggy bottom.
Rhubarb is available at Farmer's Markets, Organic Grocery Stores (like Whole Foods or Fresh Thymes), and often also at grocery stores like Mariano's. In Austria Rhubarb is only available until June 24th, but it seems to be available longer into summer in the US. Rhubarb grows more vigorously in warmer weather and therefore produces more oxalic acid. which can be harmful to health when present in high concentrations.
Yes, galettes are typically served warm or at room temperature. The warm temperature enhances the flavors and textures of the galette. Making it even more enjoyable. However, personal preferences may vary, and some people may prefer to enjoy a galette at room temperature.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Berrie Desserts to try
Gluten Free Galette Dough
- 385 grams gluten free multi purpose flour (preferably Cup4Cup)
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 10 grams granulated sugar
- 225 grams unsalted butter, cold
- 170 grams cream cheese, full fat, cold
- 40 grams milk, cold (can be replaced with cold water)
- 15 grams vinegar (white or vinegar)
- additional flour for rolling
Strawberry Rhubarb Filling
- 350 grams strawberries
- 3-4 stalks (around 250 grams) Rhubarb
- 80grams granulated sugar
- 10 grams cornstarch
- 1 teaspoon vanilla extract
Assembly and Baking
- 80g almond flour
- 1 egg, for egg wash
- splash of milk for egg wash
- coarse sugar
Gluten Free Galette Dough
To simplify the process, I prefer using a food processor to make my gluten-free galette dough. Alternatively, you can make the dough by hand in a large mixing bowl, working the butter and cream cheese into the dry ingredients. I do not recommend using a stand mixer.
- In the food processor bowl, combine gluten-free flour (preferably Cup4Cup), granulated sugar, baking powder, and kosher salt. Add cold butter and cream cheese, sliced into tablespoon-sized pieces or walnut halves.
- Pulse the ingredients in the food processor 5-6 times, leaving some larger chunks as the butter and cream cheese will be further broken up later with the addition of milk and vinegar.
- Add the cold milk (or cold water) and vinegar, pulsing an additional 3-4 times. The dough should not come together in the food processor to avoid overmixing.
- Transfer the gluten-free galette dough to a large bowl. Use your hands to bring the dough together. Alternatively, you can do this on a clean kitchen counter, but I suggest using a bowl to contain the mess.
- Once the dough is gathered together, transfer it to a parchment-lined sheet tray and shape it into a rectangle. The exact size is not crucial at this stage, but ensure the dough is approximately 1 inch tall for easier rolling.
- Cover the gluten-free cream cheese pie dough with plastic wrap or wrap it in parchment paper and refrigerate for 10-15 minutes.
- Once the dough has rested in the refrigerator for 10-15 minutes, transfer it to a floured surface, such as parchment paper or a clean kitchen counter. If the dough has been refrigerated for a longer period, allow it to soften for a few minutes before rolling, as it will be difficult to work with if too firm.
- Roll the dough into a rectangle of approximately ½ to ¾ inch thickness. The exact size is not critical.
- Using a knife, divide the rolled-out gluten-free pie dough into thirds, ensuring they are similar in size.
- Stack the slices of dough on top of each other and gently press them together. Rotate the dough slab 90 degrees, so the shorter side faces you. With a rolling pin, roll out the dough again to approximately the same size as before, maintaining a thickness of about ½ to ¾ inch.
- Repeat the process of slicing the dough into thirds and stacking them. Press the dough together and use the rolling pin to slightly widen or lengthen the stack. Aim for a thickness of around ¾ inch or 2 cm.
- Wrap the block of galette dough in plastic wrap or parchment paper and refrigerate it for 30 minutes. The dough can be refrigerated for up to 3 days or frozen for up to one month.
Strawberry Rhubarb Filling
- Wash and dry the rhubarb stalks, removing both ends and any leaves due to their toxicity.
- Slice the rhubarb stalks into 2.5-3" pieces and then cut them lengthwise into approximately ¼-inch thick pieces. Alternatively, you can slice the rhubarb into round slices about ¼" wide, similar to celery.
- Wash and dry the strawberries. Slice them into round slices, around ¼-inch thick, discarding the green tops.
- Combine the rhubarb and strawberries in a bowl. Add granulated sugar, and optionally, lemon zest and the juice of half a lemon. Allow the mixture to sit for about 30 minutes while you roll out the gluten-free galette dough.
- After 30 minutes, strain the fruit and its juice by pouring it into a fine mesh strainer placed over a saucepan. Set the drained fruit aside in a separate bowl.
- Heat the saucepan with the juice over medium-high heat until it simmers. In a small bowl, whisk together cornstarch with some of the fruit juice to create a slurry.
- Pour the slurry back into the saucepan, add vanilla extract, and continue stirring over medium heat until the mixture thickens. Be careful not to burn the bottom of the pan.
- Remove the saucepan from heat and pour the thickened mixture over the strawberry rhubarb in the bowl. Stir until well combined. The filling for the gluten-free Strawberry Rhubarb Galette is now ready to use.
Rolling the Gluten Free Galette Dough
Once the gluten-free galette dough has chilled for 30 minutes, remove it from the fridge and let it sit at room temperature for a few minutes. If it was chilled for an extended period, allow it to sit for at least 10 minutes to make rolling easier. I prefer rolling out the dough while the strawberry rhubarb filling is macerating.
- Divide the gluten-free galette dough in half for easier rolling. Roll out the first half into a rectangular shape, aiming for approximately 20" x 7" to cut three 6" round disks. The dough should be about ⅛ inch (3-4 mm) thick.
- Using a 6" bowl or plate, cut out 6" circles from the dough. Place the pie dough circles on a parchment-lined baking sheet, minimizing waste. Set aside the dough scraps for now, as they will be combined with the scraps from the second half of the dough. If your kitchen is warm or you work slowly, refrigerate the pie dough rounds while rolling out the second half of the dough.
- Once all the pie dough is rolled out, quickly knead together and reroll the dough scraps. You should obtain an additional one to two 6" galette dough rounds from the scraps. It's best to only reroll the dough once to prevent it from becoming tough.
How to fill and assemble a Galette
Once the gluten-free galette dough is rolled out and ready, it's time to assemble the gluten-free strawberry rhubarb galettes. Ensure that the strawberry rhubarb filling is prepared. If you refrigerated the dough circles, let them sit at room temperature before filling to prevent breaking.
- Place a gluten-free galette dough circle on a parchment-lined baking sheet. If the dough seems too thick, you can lightly roll it with a rolling pin while maintaining a circular shape. Do not roll it thinner than ⅛ inch (3-4 mm).
- Spread a spoonful of almond flour in the center of the circle, leaving at least a 1.5-inch clear rim around the edges. The almond flour will absorb fruit juices and prevent a soggy bottom, although it doesn't contribute much flavor.
- Add the strawberry rhubarb filling on top of the almond flour.
- Gently fold the edges of the dough over the filling, pleating as you go to create a rustic, free-form shape. Pleating the dough helps contain the filling during baking and gives the galette its unique appearance.
- Pinch down the corners of the dough to secure them in place while baking.
- Once all the gluten-free strawberry rhubarb galettes are filled, refrigerate them while preheating the oven.
How to bake Gluten Free Galettes
- Preheat the oven to 425°F.
- In a small bowl, whisk an egg with a little milk (non-dairy is fine) or water to make an egg wash. Place four of the gluten-free strawberry rhubarb galettes on a parchment-lined baking sheet. Brush the pastry dough with the egg wash and generously sprinkle coarse sugar on top.
- Bake the galettes at 400°F for 15 minutes, then lower the temperature to 375°F without opening the oven door. Continue baking for an additional 10-15 minutes until the crust turns golden brown and the fruit filling is bubbling.
- Remove the galettes from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely or serve.
- Repeat the process with the remaining gluten-free galettes. You can refrigerate them for up to 12 hours (overnight), but I don't recommend storing the assembled galettes for an extended period.
Find detailed instructions and photos how to make this gluten free galette recipe in the blog post
Gluten Free Flour: The only pre-mixed gluten-free flour blend though that generates the flakiest homemade gluten free pie crust is Cup4Cup
Storage: Gluten Free Galettes are the best when enjoyed the same day they have been baked. Store any leftover in an airtight container at room temperature 1-3 days.
Fruit for Filling: It is very difficult to give an exact amount of fruit needed for the Strawberry Rhubarb Filling. The amounts listed made enough filling for seven gluten free rhubarb strawberry galettes.
Amount Per Serving: Calories: 500
Calories are a guestimate and randomly generated.

domain: food


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Halloween is a season of candy and sugared goodies. And as a bariatric patient, this can be quite frightful. It can be hard to resist the temptation to open the bag of mini chocolate bars you planned on giving out to trick-or-treaters. And it can be even harder not to pick out your favorite treats […]
The bottom line is that the only way to lose weight is to create a calorie deficit by eating fewer calories than your body burns for energy. There are many ways to accomplish this, and targeting added sugars and replacing them with stevia is an easy and tasty fix.
For most people, especially us southerners, July 4th is spent enjoying a long weekend filled with grilling out, drinking beer, soaking up the sun, and sharing laughs with family and friends. As glorious as this may sound, holidays can lead to anxious feelings for bariatric patients though, as they are typically surrounded by food. And […]
Macronutrients (“macros” for short) are the components of food that we consume in large quantities that provide energy in the form of calories—fat, protein, and carbohydrates. Macros provide the bulk of our body’s energy, and all of the food we consume contains some relative percent of each.
Although I highly suggest patients avoid eating at fast food restaurant chains, there is bound to be a time when you are stuck in the drive-thru line at McDonald’s. Whether your spouse sent you on a run to pick up dinner after a long day at work or you are road-tripping it, I want to […]
After bariatric surgery, patients must make changes to their eating habits to avoid regain. This is to include eating fewer packaged and restaurant meals, which are traditionally high in calories and carbohydrates. However, eating out is inevitable and is often a focal point of social events with friends and family. So how can you avoid […]
We are halfway through December and as much as you may hate to admit it, you have probably slipped up a few times on your healthy eating and exercise regimen. But before you fall too far off the wagon, we want to give you some healthy tips for the reindeer (I mean remainder) of this […]
The holidays are a time when family and friends gather together, and food is usually a huge part of the celebration. Food is part of culture and heritage, and there’s nothing wrong with that. In fact, family recipes and ethnic or regional dishes are one of the things that makes holiday meals so special.
It is no surprise that Halloween is the day that the most sugar is consumed in America. On average, children consume 3 cups of sugar on Halloween and the parents are not too far behind. As a bariatric patient who is less than one year post-op, we recommend you consume, on average, 40 grams of carbs a […]
Last month I talked about why we crave certain foods. Whether it be sugar, salt, carbs, or chocolate, there is often a reason we have an uncontrollable desire that leads to us yearning for that particular food group. This is often times a result of some chemical imbalance in our body, such as a magnesium […]


Letters from Lodi
An insightful and objective look at viticulture and winemaking from the Lodi
Appellation and the growers and vintners behind these crafts. Told from the
perspective of multi-award winning wine journalist, Randy Caparoso.
2020 has been a difficult year everywhere in the world, and the challenges will continue in 2021.
Yet in Lodi wine country, to paraphrase Louis Armstrong's famous song, it's still been a wonderful world. Bare vines turning green, blooms giving birth to luscious fruit, fruit turned into wines everybody loves, and vines tucking back in for another winter's rest. In 2020, as in all years, it's been a joy to photograph the entire process.
Better yet, the cycle begins again, no matter what the circumstances. No wonder hope springs eternal!Continue »
There were no wildfires in the areas immediately around Lodi, but the 2020 harvest was conducted largely under cover of a smoky, sky high dome...Continue »
2020 will be a forgettable year for many of us. All the same, I think most of us, being the human creatures that we are, will continue to look on the bright side of things.
Here in Lodi wine country, over the past two months we have been celebrating heritage plantings through our Save the Old campaign. The objective has been to increase awareness of one part of Lodi's wine culture that is, sadly, dying out. In need of saving...Continue »
Lodi wines are pretty darned good. Many of us know that, and many still don't.
Some magazines, not all, have also been coming to a conclusion in the affirmative. This past year, for instance, the internationally read Wine Enthusiast Magazine named Lodi's Michael David Winery its 2020 American Winery of the Year. Let's put that in perspective: In the most recent Statista report, the number of wineries operating in the U.S. is quoted as "almost 11,000," nearly half of them in California. Therefore, at least one major wine magazine thinks a Lodi winery ranks among the best of some 10,999 other wineries. Not too shabby...Continue »
A Lodi white makes the world's Top 100 list, and other Lodi whites for Christmas shopping and sipping
Here in the second week of December the big news out of Lodi wine country is this: the 2019 Klinker Brick Winery Lodi Grenache Blanc ($15) has been rated among the 2020 Wine Spectator Top 100 Sweepstakes!
"Each year since 1988," you can read in the magazine, "Wine Spectator has released its Top 100 list, where our editors select the most exciting wines from the thousands we reviewed during the course of the year."
Klinker Brick's Grenache Blanc was rated #94 out of the "Top 100." You may think that this is not so high, but think again: Out of the 100 best wines selected by this magazine in 2020, only 22 of them were grown in the U.S. The rest were from other wine regions around the world. This really means that the world's most widely read wine magazine believes that Klinker Brick's latest Grenache Blanc deserves to be ranked as one of the "Top 22" wines out of all the American wines—from California, Oregon, Washington, New York... every state in the Union—released over the past year. Wow...Continue »
Perhaps a better question: Where were these people by the time the Treaty of Guadalupe Hidalgo — ending the Mexican-American War and turning Alta California over to the United States — was signed on February 2, 1848? Why were their lands free for the taking in the years immediately following the discovery of gold at Sutter's Mill, also in 1848, which unleashed a tsunami of settlers eager to put down roots in this new American state (California was admitted into the Union on September 8, 1850)?Continue »


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This was an easy no bake oatmeal chocolate chip cookie that was done in a pot on the stove with not a lot of effort. Also, I used coconut palm sugar that is high in nutrients and it doesn't raise your blood sugar. The texture of the cookie is very chewy and between the dark chocolate chips and cocoa powder, it had a perfect amount of a heavenly chocolate flavor. Adapted from: Imperfectly Healthy
1/4 cup baked sweet potato
1/4 cup milk (I used almond milk)
3/4 cup coconut palm sugar
2 tablespoons cocoa powder
1/4 cup peanut butter
1/2 teaspoon vanilla extract
1 1/2 cups old-fashioned oatmeal
2 tablespoons ground flax seed
1/2 cup dark chocolate chips
In a medium sauce pan, warm the sweet potato, milk, sugar, and cocoa and using a wire whisk stir well and then add peanut butter and vanilla, mix well. With a large spoon, stir in oatmeal, flax seed and chocolate chips.
On a cookie sheet lined with parchment paper, drop a teaspoon of dough on the cookie sheet. Refrigerate for 30 minutes until hard. Enjoy!


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Rock Formations at Motukiekie Beach
- Free shipping in NZ for orders over $299
- Printed in New Zealand
- 100% Satisfaction guaranteed
This shot from Coast Road on the West Coast demonstrates why Lonely Planet claims it to be amongst the most beautiful drives in the world. The rock formations lead the viewer’s eye into the larger rock formations on the horizon and the harmonising hues of the sky.
Landscape photo print for sale taken by photographer Anthony Turnham at Motukiekie Beach, Coast Road, West Coast, New Zealand.
Please note that the examples on the lounge walls are to provide an idea of how the image would look printed. The sizes shown are indicative only.
Not sure what size to get? Take a look at our handy sizing guide below.

domain: artistic


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This December EBN has been sharing inspiring blogs from across all the fields of nursing and midwifery practice. This week we are delighted to bring you three contributions from Learning Disability Nursing. Today’s blog comes from Professor Ruth Northway on the topic of meeting the needs of older people with learning disabilities. Remember to check out our forthcoming blogs from Learning Disability Nurse Jonathan Beebee & Learning Disability Student Nurse Amy Wixey on Wednesday and Friday of this week!
Meeting the health needs of older people with learning disabilities: the challenge for nurses
The Confidential Inquiry into Premature Deaths of People with Learning Disabilities (CIPOLD) (Heslop et al, 2013) found that the median age of death for men with learning disabilities was 13 years less than that of their non-disabled peers, whilst for women with learning disabilities there was a 20 year gap when compared with women without learning disabilities. Premature and avoidable deaths therefore remain an issue for people with learning disabilities (Heslop et al, 2013) and there is much that needs to be done to improve both access to, and quality of, health services for this group of people. However, despite such disparities we also know that overall life expectancy of people with learning disabilities is increasing and that this means that we have a growing population of older people with learning disabilities (Havemann et al, 2011).
Ageing is often accompanied by an increase in chronic, and often multiple, health problems and this also applies to older people with learning disabilities. However, they may face additional challenges due to the combined effects of living with a life-long disability and the more general effects of ageing. For example they may have a long history of poor access to healthcare provision and we know that they often experience less healthy lifestyles (for example higher rates of obesity and lower levels of exercise) that can negatively impact on health and the ageing process. As a consequence not only is multi-morbidity very prevalent amongst older people with learning disabilities but also the ageing process can also start earlier with there being some consensus that some people may be considered to be ‘old’ from the age of 50 onwards (Hermans and Evenhuis, 2014).
So what does this evidence mean for nurses and other health care providers? How best to support older people with learning disabilities is a topic of much debate within the literature. Whilst some may live independently and some with their families, others will be living in various small group settings where they may be supported by staff who do not have specific training in relation to health issues. Research that I have recently been involved in looking at the needs of this staff group has shown how important it is for them to be able to call upon primary and secondary health care professionals to assist them in meeting the sometimes complex needs of those they are supporting. In some instances (such as when someone develops late stage dementia or requires end of life care for another reason) it is no longer possible to support them within the group home and so difficult decisions have to be made as to what is the most suitable setting for an individual: in some instances this may be a nursing home or a hospice. What is evident, therefore, is that all nurses regardless of area of specialism, and whether they work in primary or secondary care, have a role both in trying to promote healthy ageing for people with learning disabilities and in ensuring that they receive timely and effective healthcare when it is required. We need to be aware of, and use, the evidence relating to the health needs of older people with learning disabilities to ensure that we are up to meeting this challenge.
Haveman, M., Perry, J., Salvador-Canula, L., Noonan-Walsh, P., Kerr, M., van Schrojenstein Lantan-de-Walk, H., van Hove, G., Berger, D.M., Azema, B., Buono, S., Cara, C.C., Germanavicus, A., Linehan, C., Maata, T., Tossebro, J., Weber, G. (2011) Ageing and health status in adults with intellectual disabilities: results of the European POMONA II study, Journal of Intellectual Disability Research, 36 (1) 49 – 60
Hermans, H., Evenhuis, H.M. (2014) Multimorbidity in older adults with intellectual disabilities, Research in Developmental Disabilities, 35, 776 – 783
Heslop, P. Blair, P. Fleming, P., Hoghton, M., Marriott, A., Russ, L. (2013) Confidential Inquiry into Premature Deaths of People with Learning Disabilities, Bristol: Norah Fry Research Centre, University of Bristol
Check out EBN’s own top 5 recommended resources on Learning Disability below:
- Chue, P. (2014) ‘In adults with intellectual disability, discontinuation of antipsychotics is associated with reduction in weight, BMI, waist circumference and blood pressure’, Evidence-Based Nursing, 17, (3), pp. 89
- , D. and
- EBN Podcast with Professor Chue on intellectual disability and antipsychotic medication.
- Balandin, S. (2008) ‘Inpatients with cerebral palsy and complex communication needs identified barriers to communicating with nurses’, Evidence-Based Nursing, 11, (1), pp. 30.
- EBN Guest Blog by Carole Beighton on Parenting Children with Intellectual Disabilities

domain: medical


Do not fret if you are struggling to figure out the best 12v dc motor reversing relay from the pool of the out of there in the market. For your ease, we have curated an extensive list of the top 10 12v dc motor reversing relay of 2021. So, check out the list below that’s found after long hours of research. Read on!
Disclaimer: We are using Amazon affiliate Product Advertising API to fetch products from Amazon, include: price, content, image, logo, brand, feature of products which are trademarks of Amazon.com. So, when you buy through links on our site, we may earn an affiliate commission at no extra cost to you.. Read more.
Best 12v dc motor reversing relay Reviewed In 2021
- Reversing relay module. Powers any reversing motor equipment, can be used for any application that requires the ability to reverse motion
- Support Momentary-action(Self-resetting) switch and Alternate-action (Self-holding) switch. For Self-resetting switch, when the switch is pressed the motor operates, and when the switch is released the motor stops.
- Compact plastic case and wires connect for easy mount.
- Forward and Reverse status indicating LED, forward status lighting red, reverse lighting green. When the control switch is not turned on, the module does not consume electric energy.
- Rated current 10 Amp, Operating Voltage: 10 ~ 15V DC.
- For Winch Motors, Snow Plow & Spreader Motors, Windlasses, Hydraulic Pump Motors & More!
- 12 Volt, 150 surge amps, 75 amps for 5 minutes
- 6 Terminal Continuous
- Four 5/16"-24 threaded studs, Two 1/4" male blade terminals
- Only Works With Permanent Magnet Motors
- Coil Voltage: 12 VDC, Switching Current: 450 Amps, Contact Voltage: 80 VDC maximum
- Insulation Resistance: 100 Mohm, Dielectric Strength: Between open contacts - 900 VAC, Between coil & contact - 900 VAC
- Electrical Cycle Life: 20,000 continuous operations at 100A, 2000 intermittent operations at 450A
- Mechanical Cycle Life: 100,000 operations, Temperature Range: ~40 to +55 deg C
- 5 Year Warranty from an American name. NON-GENERIC.
- Coil Voltage: 12 VDC, Switching Current: NO 100 A, NC 80 A, Contact Voltage: 75 VDC max @ 20A
- Insulation Resistance: 100 Mohm, Dielectric Strength: Between open contacts - 2000 VAC, Between coil & contact - 1500 VAC
- Mechanical Cycle Life: 100,000 operations, Electrical Cycle Life: 50,000 operations
- Temperature Range: -25 to +55 deg C
- 5 Year Warranty from an American name. NON-GENERIC.
- The maximum Time: FORWARD: 5000s (up to 40,000s through the short pad), stepping 0.1s, REVERSE: 5000s (up to 40,000s by shorting the pad), stepping 0.1s.
- Reversing Relay Module: Working current: 5V---forward 4ma, reverse: 36ma; 12V---forward 6ma, reverse: 44ma.
- Instructions1: VIN is connected to the positive power supply, GND is connected to the negative pole of the working power supply; P+ is connected to the positive pole of the motor power supply, and P- is connected to the negative pole of the motor power supply. M+ is connected to the motor input terminal 1 (the motor does not distinguish between positive and negative poles), and M- is connected to the motor input terminal 2.
- Instructions2: After power-on, D1 flashes 3 times and then goes off, D2 goes out, M+ output is positive, M-output is negative, motor rotates forward; after delay T1 time, D2 lights up M+ output negative, M-output is positive, motor reverses; delay After T2 time, D2 is off, M+ output is positive, M-output is negative, motor is rotating forward, and so on.
- Size: 54X22X15mm / 2.12X0.87X0.59in. Forward max time: 5000 seconds, 0.1 seconds step, Reverse max time: 5000 seconds, 0.1 seconds step.
- Replaces Part Number: 24450BX, 214-1211A11, 214-1231-A11, 2141211A51, 2141211A61, 214-1211A11-06
- This solenoid is used to reverse polarity on Permanent Magnet winch motors with 2 terminal posts.
- 75 amps for 5 minutes: allow 5 minute cool down time after pushing solenoid to the maximum limit.
- Note: This solenoid is only suitable for permanent magnet motors. Not suitable for old style motors with copper winding field.
- 6 Terminal Continuous: 4X - 5/16"-24 threaded studs, 2X - 1/4" male blade terminals
- ♥ Motor RF wireless remote control switch: The switch is specially designed for the motor ,through transmitters to control the forward, reverse and stop of the motor.
- ♥ Excellent Stability: The relay module provides high signal sensitivity at lower cost and resist interference.
- ♥ Strong Signal: eMylo RF motor controller switch can pass through walls, floors and doors, control receiver from any place within a reliable distance.
- ♥ Easy Installation: Less than 10 seconds to wiring motor wireless relay switch with your devices. Simple, convenient, durable insulated terminals, you just need press and Insert cables to finish wiring. It is time to give up the way using screwdriver tighten /loosen screws.
- ♥ More Flexibility & Widely Application: eMylo motor driver reversing controller switch adopts non-directional wireless encoding technology, allowing independent control without mutual interference, Commonly used in rolling doors, electric curtains, electric door locks ,water pump and other motor machines.
- Compatible with CAT and many more... Please verify your OEM part number from your original unit to help ensure fitment.
- Replaces: COLE HERSEE: 24450, 24450BX, TROMBETTA: 214-1211A11, 214-1211A11-06, 214-1211A51, 214-1211A61, 214-1231A11, 2141211A11, 2141211A11-06, 2141211A51, 2141211A61, 2141231A11, NOTES: DPDT, MOTOR REVERSING, (4) 5/16&ACIRC;&EURO; -24 THREADED STUDS FOR BATTERY & MOTOR, (2) 6.4MM BLADE TERMINALS FOR SOLENOID OPERATION, 150A INRUSH, 5-MINUTE 75A CARRY, VOLTAGE: 12, CONDITION: NEW, MOUNTING: FLAT 180 (F180), DUTY CYCLE: INTERMITTENT, NUMBER OF TERMINALS: ...
- Replaces: 6 ...
- Computer tested for consistent Quality and unsurpassed reliability
- Solenoid - Voltage: 12V Duty Cycle: Intermittent Terminal Count: 6 Source: Aftermarket
- ★ Motor wireless remote control switch: It is specially designed for motor. Two-channel design capable can control the forward, reverse and stop of the motor, and with long control distance.
- ★ Technology Upgrade: the transmitters and receivers adopt non-directional wireless encoding technology, allowing independent control, without mutual interference, High-performance "TUYA "chip module, which stable performance, sensitivity.
- ★ Easy Installation: Using the Special jointing clamp to connect the motor and wireless relay in one minute. No need any tools. Avoid opening the box during installation and ensure firm connection and safe operation.
- ★ Stability & Safty: The relay module is with signal sensitivity and resist interference. RF motor controller can pass through walls, floors and doors to control receiver within the valid range. Made of the ABS material and flame retardant material, overvoltage protection and fire protection, safer.
- ★ Widely Application: Structural upgrading eMylo motor driver reversing controller switch allowing independent control without mutual interference. Commonly used in rolling doors, electric curtains, electric door locks ,water pump and other motor machines. Start your smart life now.
- Can set high or low level trigger with jumper, to meet the demand of more trigger applications;
- With patch optical isolation, strong drive ability and stable performance;
- The module can be high or low by a jumper setting trigger;
- Interface design humane, all interfaces can be connected directly via terminal wiring leads , very convenient ;
- Fault-tolerant design , even if the control line is broken , the relay will not operate ;
12v dc motor reversing relay Reviewed In 2021: Top 10 Recommendation and Buying Guide
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Just yesterday, Vivo teased the launch of its new U-series phone. Now, the Vivo U3 smartphone has been launched in China. The Chinese brand is offering this handset in three colors, including Black, Blue, and Porcelain Green. The newly launched Vivo phone comes in two variants, which includes – 4GB RAM + 64GB storage and 6GB RAM + 64GB storage. Also Read - Vivo Y11 and Vivo Y19 with 5,000mAh battery unveiled: Check features and other details
Vivo U3 price, features
The 4GB RAM model is priced at CNY 999 (approx Rs 10,020), whereas the 6GB version costs CNY 1,199 (approx Rs 12,030). The Vivo U3 will be available for pre-orders in China via the brand’s website starting October 21. As for the specifications and features, this Vivo phone features a massive 6.53-inch display with a waterdrop-style notch. The panel operates at full HD+ resolution. Also Read - Vivo is bringing Snapdragon 675-powered triple-camera smartphone in China
On the photography front, there is a 16-megapixel camera for capturing selfies. Vivo has also added three cameras on the rear side. This setup comprises of 16-megapixel main sensor, an 8-megapixel ultrawide lens, and a 2-megapixel sensor. At the back of the phone, you get a fingerprint scanner for biometric authentication. Also Read - Diwali offer: You can buy Vivo phones by paying Rs 101 up front
Watch: Vivo V15 Pro First Look
The Vivo U3 is powered by a Qualcomm Snapdragon 675 SoC under the hood. This handset comes with up to 6GB RAM + 64GB storage option. The company will ship this phone with Android Pie with Funtouch OS 9 on top. The device also packs a big 5,000mAh battery with support for 18W fast charging tech. It features a dated micro-USB port, similar to other entry-level phones. The new Vivo phone also offers features like Multi-Turbo and Game Space. It supports Vivo’s AI-based digital assistant, called Jovi.
Besides, late last month, Vivo launched its U10 device in India. The Vivo U10 comes with a starting price tag of Rs 8,990 in India. Some of the key features of the device are a 5,000mAh battery, Snapdragon 665 SoC, triple rear camera setup and more.
|Chipset||Snapdragon 665 SoC|
|OS||Android 9 Pie|
|Internal Memory||3GB RAM + 32GB|
|Rear Camera||Triple – 13MP + 8MP + 2MP|


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Every week we deliver inspiration to our members' inbox on Thursdays 7PM US ET. This will be the menu for the following week, Mon through Thurs (or change days/meals as you please using our smart meal planner).
Diabetes Meal Plan: Menu Week of 8/17/20
Get your tastebuds set for a deliciously creamy chicken satay, a moist juicy meatloaf, garlic salmon and some super easy lunches – enjoy!
Meal Plan Inclusions
Your meal plan comes with a shopping list, prep ahead tips and ingredient notes. We also include regular cooking classes in our plans – not every week but most weeks.
Your weekly diabetes meal plan includes 4 lunches and 4 dinners, often with leftovers. And there's a breakfast and snacks menu selection that you can add to our smart meal planner if you wish to complete your plans.
If you don't like something on the menu, change it for another meal. Our smart meal planner will recalculate your nutrition facts automatically so you can stay in control of calories and carbs.
We're more than just meal plans. We help you enjoy life more while regulating blood sugar & A1c at the same time!
TESTIMONIAL: “I love the versatility of the members site. Delicious recipes that are easy to understand and prepare. I'm able to add, delete and personalize my meal plan so that it fits my schedule and taste. My husband is a picky eater, but he's enjoying the dishes too!” ~Kat, VIP Member.
TESTIMONIAL: “I like the educational aspect and up to date research on the treatment of prediabetes and diabetes. The 21 day challenge was so good for me…I lost 3 pounds (1.3kg) in the first three weeks of the 21 day challenge. No more toast and honey for breakfast! My bs is still too high so there is still work to be done. I want to thank you for all the hard work you put into this project. You have helped me a lot!” ~Marlene, VIP Member.
DMP is a unique online nutrition service dedicated to helping people with type 2 diabetes and prediabetes lower blood sugar and A1c and improve their health. We’re proud to say our members are achieving great results. Let us help you too!


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This article is reprinted with permission from Nursing Administration Quarterly, Volume 36.3. This NAQ issue focused on Timeline 2020 and can be found at www.NAQJournal.com.
The current health care environment has heightened the importance of achieving positive patient outcomes and excellent customer satisfaction. To remain competitive, health care organizations must adapt quickly to changing regulatory requirements, quality improvement initiatives, and customer expectations. To ensure nursing practice at the Saint Clare’s Health System in Northwest New Jersey is at the forefront of leading change, the nursing staff has embraced the Institute of Medicine report The Future of Nursing: Leading Change. The empowered nursing team has applied Benner’s Novice to Expert model and McCauley’s Careful Nursing Theory as the foundation for nursing practice. The ability to apply evidence-based nursing research and cultivate professional development at the bedside has resulted in retention of expert nurses at the bedside. Engaging the nursing team has resulted in increased patient satisfaction and improved clinical outcomes. Advanced practice nurses play an important role to mentor the nursing staff and promote an interdisciplinary, collaborative relationship between all health care disciplines and community support programs. Nurses are recognized for their accomplishments and encouraged to obtain specialty certification, advanced degrees, and earn state and national recognition through professional organizations. The professional nurses at the Saint Clare’s Health System are prepared to work in whatever environment the new normal creates.


Not All Stroller Covers Are Created EqualThursday, February 23 2017 02:35:00 PM
Can the baby breathe?
Is there enough air flow?
Is it getting too hot?
Every year, the media digs out an article written by Swedish Paediatrician Svante Norgren, warning parents not to cover their prams with even the thinnest of muslin cloths. Norgen warns that heat gets trapped inside the stroller and doesn’t keep baby comfortable or safe. Here at CoziGo, we want to educate parents rather than scaremonger.
The creator of CoziGo used to use muslin wraps and light blankets to cover her baby’s stroller, but always found an excessively sweaty baby waking up from her slumber. She decided she wanted something better for her second child and set about designing CoziGo - Sleep Easy Cover. She specifically designed it in the unique dome shape to allow plenty of kick space for baby to get comfortable, but the dome also maximizes the amount of airflow that circulates around the stroller.
The fabric was researched heavily and has been tested for breathability and air permeability.Remember, air permeability is the important reference point here. CoziGo is 100% air permeable and breathable. This means that when the cover is over the stroller, the temperature inside the stroller rises no more than when it wasn’t there!
Why’s it black? To block light – it’s still breathable and air permeable. CoziGo blocks 97% of light enabling your baby to drop off to sleep without distraction.
Does is protect from the sun? Yes, CoziGo offers 50+UVP protecting from the sun’s harmful UV rays. The multiple two-way zippers allows you to open the sides allowing baby to interact with the world without looking through fabric and remaining safely shaded from the sun.
Don’t take the risk! When you’re investing hundreds of dollars in to your preferred stroller/pram, invest in the cover money can buy. CoziGo will keep your baby safe at sleep time and when out and about in the sun.or visit our websiteto find out what else you can use this multi-purpose product for! The same product can be used on airline bassinets to make travelling with a baby even easier, but that story is for another day.
Click here to view CoziGo on a wide range of strollers and prams


February is American Heart Month – check out these tips to get your heart in tip-top shape. Here are a few of this week’s interesting health and wellness stories from around the web:
- If you haven’t gotten your flu shot yet, it’s not too late – from NPR Shots
- Could you fight a cold by eating yogurt? – from CNN
- A new study shows you may have more in common with your friends than tastes in food and music, like brain waves – from WebMD
- We’re slowly adding more sleep each night, but there’s still room for improvement – from The New York Times
Happy Friday, and have a great weekend.


ICA Exhibit Tour and Summer Mixer
Boston, MA • July 13, 2018
Join Ellevate and Latina Circle for their joint summer networking mixer with an exhibit tour of We Wanted a Revolution: Black Radical Women 1965-85 followed by a dance party with legendary DJ Jazzy Jeff.
Friday, July 13, 2018 6:00 PM - 10:00 PM EDTICA BOSTON
25 Harbor Shore Drive
Boston, MA 02210
Join Ellevate and Latina Circle for their joint night at the ICA. Start the evening with a tour of the We Wanted a Revolution: Black Radical Women, 1965 - 85 exhibit. Followed by a summer networking mixer with hip-hop, R&B, and old school jams music powered by legendary DJ Jazzy Jeff.
Please note there are a limited number of tickets available for this event.
EVENT INFORMATION & REGISTRATION INSTRUCTIONS
Exhibit tour 6 - 7 pm
DJ spins dance party 6:30 - 10 pm
$23: Exhibit tour + DJ + Museum Admission
$14: Exhibit tour + museum admission
To register for just the exhibit, when registering please use DISCOUNT CODE: ELLEVATE0713
For the Exhibit tour and dance party register for the full amount.
Interested in sponsoring this event or future events? Contact Us.
Get Introduced to the Women You Should Know
We help our members connect with specific attendees who share their industry and life experiences.


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Stock Graphic >> Illustration - business people silhouettes 56095 by Lian-art @ CreativeMarket
File Size: 1.08 MB; Requirements: Adobe CS1+; Vector: Yes.
business people silhouettes
Click on the preview to see what you get.
- 1 EPS 8 + 1 Hi res JPEGs files
This image is a vector illustration and can be scaled to any size without loss of resolution. All parts of the image are editable. Watermarks will not appear on your purchased files.
Note: This images are NOT for sale and are NOT included in the sales package.
Keywords: sitting, business, chair, casual, man, isolated, partners, profession, pose, success, teamwork, talking, partnership, boss, work, silhouette, manager, office, company, brainstorm.


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Live Casino Online
If you are looking for a fun and convenient way to play casino games, you might want to consider trying out a live casino online. These websites offer a number of fun variations of the most popular casino games. For example, you can play American or European roulette. There are also games like Infinite Blackjack that let you play the cards however you like.
While most people love the convenience and simplicity of playing online, others prefer the feel of a real dealer. Live dealers allow you to play expanded versions of casino games and expand your betting options. Some live casino sites even allow you to interact with the dealer while playing live. You can also expect a smoother gaming experience with this type of gaming.
In addition to the game variety, online casinos usually offer generous signup offers. These offers vary from one site to the next, but they usually involve a substantial deposit bonus and free chips. To redeem these offers, you simply need to register an account at the casino and enter the signup offer code when prompted. However, you should remember that you can only have one account with any one online casino.
Online casinos also offer live games, which means that you can play against a real croupier. The downside of live games is that the connection may be choppy or slow and there may be time limits. However, if you have a reliable internet connection, you can play live casino games no matter where you are in the world.
While you can play live casino games from different sites, you can find some of the best live games in the industry at a reputable online casino. For example, you can play blackjack, roulette, and baccarat. You can also play other games, such as keno. If you want to play video poker, you can try Super Slots as well. The live dealers are very responsive and will interact with you during the game.
In addition to live casino games, many top online casinos have dedicated mobile applications. While you can still play through a browser, it is much easier and faster to download an app to play live casino games. Most of these apps are mobile-optimized and will send you notifications about bonuses, new games, and casino updates.
The most popular casino games available to Canadian players are blackjack, roulette, baccarat, keno, and baccarat. Most of these sites also accept Canadian dollars. That means you won’t have to pay currency conversion fees when you use a Canadian casino online. You’ll be able to play your favourite games without paying any fees!

domain: game


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Airlines flying from Trujillo
In total there are 2 airlines flying from and to Trujillo. Those carriers are:
- Avianca (AV)1 destination
- LATAM (LA)1 destination
Alternative airports to Trujillo
There are two alternative airports to Trujillo (TRU) within a range of 125 miles (200 kilometers) which are Cajamarca (CJA) and Chiclayo (CIX).
Airport Info Trujillo (TRU)
Trujillo Airport (IATA: TRU, ICAO: SPRU), also known as Cap. FAP Carlos Martínez de Pinillos International Air, is a small domestic airport in Peru. Trujillo Airport has passenger flights scheduled to only one destination.
At present, there is one domestic flight from Trujillo.
The only flight from Trujillo TRU is a 304 mile (490 kilometers) non stop route to Callao (near Lima) LIM, which takes around 1 hours and 10 minutes.

domain: travel


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odds L.A. Let's take a look at the full slate, but Week 3 doesn't figure to get any easier for all involved. NFL nfl spread picks week 3 2018 Week 3 Schedule, with corresponding spreads and over/under figures.goodell Surprises Terminally Ill Fan with SB Tickets Right Arrow Icon The Los Angeles Rams, quietly, have the talent to be nfl spread picks week 3 2018 one of the league's better turnaround stories this season. 46-9, jared Goff and the Rams blew away the Indianapolis Colts in Week 1,
Nfl spread picks week 3 2018
lOCKS.com NFL nfl spread picks week 3 2018 football odds page. Uncovering Top NFL Selections using Backwards Odds Handicapping. Get the scoop on how Football LOCKS.com endeavors to make expert NFL football picks using Backwards Odds. NFL Handicapping of Las Vegas' NFL spreads and NFL betting lines.in a 9-3 loss to the Panthers in Week 2, a week removed from holding nfl spread picks week 3 2018 Ezekiel Elliott to eight yards on nine carries, tyrod Taylor only threw for 125 yards and lead back LeSean McCoy ran it 12 times for a humbling nine yards.
pittsburgh's defense held bpl match predictions 201816 the Cleveland Browns to 18 points in a Week 1 win, goodell Surprises Terminally Ill Fan with SB Tickets nfl spread picks week 3 2018 Right Arrow Icon The undefeated Pittsburgh Steelers against the winless Chicago Bears speaks for itself.
Nfl spread picks week 3 2018 Canada:
who has 292 yards and a pair of interceptions through two games. In this one, prediction: Rams 27, bettors can count on a few mistakes from 49ers quarterback Brian Hoyer, 49ers 14 Denver (-3)) at Buffalo Winners, goff shouldn't have a problem nfl spread picks week 3 2018 pulling away.goodell Surprises Terminally Ill Fan with SB Tickets Right Arrow Icon It is always worthwhile hunting down the nfl spread picks week 3 2018 easy calls first as a means to secure the bankroll before moving on to the riskier gambles.
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Harry How/Getty Images The NFL didn't make it any easier on would-be bettors in Week 2. Plenty of examples exist, though perhaps the most noteworthy is what looked like a line resembling a softball over the plate. The San Francisco 49ers visiting the Seattle Seahawks.
we'll post the NFL point spread for the Super Bowl as soon as it's available. Get Football LOCKS.com's NFL plays for the AFC NFC title games made using nfl spread picks week 3 2018 backwards odds handicapping of Las Vegas NFL playoff point spreads.giants at Philadelphia (-3.5)) O/ U n/a Pittsburgh nfl spread picks week 3 2018 (-7.5)) at Chicago O/ U 45.5 Tampa Bay at Minnesota (n/a)) O/ U n/a Seattle at Tennessee (-3)) O/ U 43 Cincinnati at Green Bay (-9)) O /U 44.5 Kansas City (-3)) at L.A.
nFL Point Spreads Playoffs 2018 Updated AFC NFC conference championship playoff game NFL point spreads on the Football. LOCKS.com NFL spread page and site are nfl spread picks week 3 2018 for newsmatter and entertainment purposes only.football LOCKS.com is different. Keep in mind that relying on "bet the house" free NFL picks could seriously reduce your NFL betting success. We don't advise using reckless and wildly varying units to wager on our subscription based or free football picks. So for nfl spread picks week 3 2018 anyone living in an area where NFL gambling is legal,when an Aaron Donald-led defense surprisingly coughs up 229 rushing yards and nfl spread picks week 3 2018 a pair of scores on the ground, gifting the Redskins with a 5.9 per-carry average. Though, there's not much Goff can do,
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Cheltenham festival betting tips day 3:
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3 / nfl spread picks week 3 2018 Oklahoma St.accrue fantasy points during the Game Period in the following way: 1) nfl spread picks week 3 2018 Pick the NFL team who you think will win each of the games for each week (hereafter combined,) your Prediction).Beer Sheva 2 1.36 odd Shmona - Moadon Sport Ashdod Shmona AH 0.00 1.40 odd West Brom - Arsenal over 2.0 goals 1.40 odd Ferreira - FC Porto 2 1.33 odd Manchester United - Southampton 1 1.36 odd Inter - Lazio over 2.0 goals 1.36.
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domain: sports


In October, U.K. sushi chain Yo! Sushi opened a new kaiten (conveyor belt) restaurant in a Florida mall. It is the third branch the chain has established in the United States this year, and more branches are slated to open in 2016. It is a reminder that this automated approach to dining continues to intrigue eaters outside of Japan.
Yet in its birth country, kaiten sushi is changing. Kappa Sushi, one of the major chains, debuted a new restaurant in September in Tokyo’s Aoyama neighborhood called Sushi Nova. Since then, new locations have opened in Asakusa, Harajuku and Shibuya.


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Even under blazing hot conditions, the European Football School, led by the always smiling Saibo Talic, was able to draw huge numbers to his five-day camp.
In total 92 eager soccer players between the ages of eight and 18 laced up their boots to learn from the knowledgeable coaching staff of EFS.
“We have had another incredible tun out for the EFS camp and I think a lot of that is credit to the great work Saibo does,” said Kevin Harrison Shuswap Youth Soccer Executive Director. For six years, Talic and his team of highly qualified coaches have been making the trip to Salmon Arm from the Lower Mainland.
Talic said the first camp they hosted in town had 38 kids sign up.
“At this camp here, we have 92 kids and even some from northern B.C. and five from Alberta. It’s great to see the camp thrive here,” said Talic.
He is adamant the level of talent continues to get better each year he returns.
“In large part it is because of the many development programs these kids have available to them,” said Talic. At EFS they work on all facets of the game to help the kids become well-rounded players.
Talic says it is important to work with each kid at the camp on an individual level.
“I try to learn all of the kids’ names, and I make notes on areas they can improve and then that’s what we work on together,” Talic said.
Talic remains on the lookout for top talent and loves to help foster the skill he sees.
“The camp has been a huge success, it has been a lot of fun and there has been some great skill on display,” said Talic.
He said he will hopefully select two players from the area to accompany the EFS select team to Europe in the spring.

domain: news


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It appears Polk County may be in the bullseye of Tropical Storm Fred on Tuesday as it continues to move toward landfall in the Florida Panhandle later today.
The Polk School District announced today that classes will move to distance learning due to the potential severe weather impact locally.
According to the NOAA National Hurricane Center, the center of Fred should make landfall in the eastern Florida Panhandle this afternoon or early this evening, and move over
western Georgia on Tuesday.
A Flash Flood Watch has been issued for Polk County starting late tonight and lasting through Wednesday morning.
Rainfall associated with Tropical Storm Fred will begin to move into North and Central Georgia early Tuesday morning and spread across the area through the day. 2-5″ of rain is expected through
the flash flood watch, with isolated heavier amounts.
Heavy rainfall on top of likely saturated soils will lead to flash flooding.
As Fred moves through, additional bands of rainfall may cause training of storms through Wednesday morning that may exacerbate or lead to additional flash flood issues.

domain: geography


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Surveillance video is not helping investigators in the Kardashian jewel heist.
FOX's Michelle Pollino reports:
Cops say surveillance footage of the hotel where Kim Kardashian was robbed of millions of dollars in jewels is revealing nothing because there was no surveillance video inside or outside the hotel.
The only video available is police surveillance footage outside on the streets, but the camera doesn't face the front of the building.
Thieves held the reality and social media maven at gunpoint in her Paris hotel robbing her of over nine million Euros in jewels. Authorities said the robbers were focused on "jewelry that had been seen and noticed through social media."
Fashion icon Karl Lagerfeld criticized Kardashian for being too flashy with her money.
Michelle Pollino, FOX News.

domain: celebrity