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Free forum : General discussion: family, friends, music, movies, TV, celebrities, games, hobbies, pets, art, literature, sports, news and politics, every day life.
The new home of the Christian Metal Realm!!! Welcome home friends and family!
A fun, friendly place to discuss just about everything.
This site is for our HATR FAMILY to come to and visit with other Friends and Family. We are all about enjoying the outdoors. Hunting Target Shooting, Gun Collecting
Hello and welcome to Fairy Tail Online! We are an active, non cannon site with great, open minded staff. Join us as we embark on a Fairy Tail adventure! ~
Communicating across the world via your computer. . SHOUT AROUND THE WORLD
Matureozchat fun free friendly hobbies interests opinions topics issues discussion games forum Australia
news pics articles videos and more about brad pitt angelina jolie and their family
A forum for Chevy HHR owners and those that want to own them
FBO #1 Official Free Online Omniverse website/Wikipedia that includes Comics, Anime, Manga, and Video Games, with battle profiles listed.
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Online Gaming Community for COD4 Enthusiasts.
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An online Fate/stay night RP for me and my friends.
A 3d role playing game using the open source code from the previously hit game Impressive Title. With more customization, better map system, but no items or hunting.
A forum devoted to our Star Trek Online fleet, United Galaxy Defense Command.
An online community of Scorpion Enthusiasts.
We are a guild family called GUARDIANS. We play Arena Knights Cabal. Anyone is welcome to submit a application to join our family.
We talk about Newgrounds, Flash, Music, Video Games, and pretty much everything else.
Online Open Wheel racing series. Currently hosting a league on Project Carso for Playstation 4.
The School of Magic for Harry Potter fans!
Koi Online's Forum - All about Koi SA. KoiForum. . KoiForum
fish, dealers, #online, forum, koiforum, farm, wholeale, filter, pumps, medication, health, south, africa, cape, pond, build, sale, spawn, equipment, breedng, breeder, nishiki, farming, kohaku, sanke, showa
Spirecraft is a Minecraft server dedicated to not only building a strong community but also a strong family. The forums provide an environment for the members to collaborate outside of the server and also enjoy themselves.
Free forum : SQUAD ON FIRE was a group on the Sony Online Entertainment MMO Game, Clone Wars Adventures. This forum is for the members of SQUAD ON FIRE to connect and socialize.
This site is for those part of the Hero clan on Pokémon Online.
Welcome to Youtopia, your utopia for gaming and hanging!
A place for the members of the Elder Scrolls Online guild Moonborn Pact to obtain and share information pertaining to the game and guild.


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Posted: 16/09/2014 at 23:40
If it is sold as 10ft x8ft it has to be that size regardless of the preservative. You have the right to reject the goods as they are not as described and as such not what you were paying for. That's the basis to reject them, the lack of preservative on the inside doesn't really matter that much in law, it just adds to the evidence that the product you bought was not what was supplied. Was it advertised as treated as well, if so that hasn't been done properly so the company that supplied it hasn't got a leg to stand on in law. If you do decide to take it further, photographic evidence to back your claim, both of your shed, and the display models will assist the case.
As for the aggravation, well that's up to you.

domain: law


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Who is that masked anesthesiologist that I just met? Can I trust them with my life?
In this post we will peel back some of the mystery of anesthesiologists: who they are, what they do, how they trained, and where you can get more trustworthy information about them.
Your anesthesiologist is the physician that meets with you prior to your surgery and discusses the plan for anesthesia. In some cases, the anesthesiologist may have called you the night before your surgery. You may have met them in a preoperative clinic visit. In other situations, you might meet the anesthesiologist the moment before your surgery, especially if it is an emergency procedure.
In the environment in which we work (private practice), surgeons choose to work with certain anesthesiologists in most instances. Some surgeons only work with one anesthesiologist everyday and others work with a group of anesthesiologists. In either case, the surgeon will likely be able to tell you which anesthesiologist or group they use. The bottom line is that you can ask your surgeon who your anesthesiologist will be for the procedure.
As above, things may change if you are having an urgent procedure. For instance, if you are in labor and go to the hospital on Friday at midnight, the anesthesiologist on duty that night for labor and delivery will take care of you. If you are in a car accident and need surgery, the anesthesiologist available for emergency surgeries will be present. It just depends on the situation. But hospitals typically contract with anesthesia groups or anesthesia departments to provide all types of anesthesia coverage (eg. obstetrics, emergency, scheduled cases).
If you are having surgery as an outpatient, meaning you will go to the hospital on the day of surgery, you have the best chance of knowing exactly who your anesthesiologist will be for the day.
Anesthesiologists are certified by the American Board of Anesthesiology (the ABA), which requires strict standards for certification. After completing 4 years of medical school and a 4 year residency specific for Anesthesiology, an anesthesiologist is “eligible” to begin Board Certification. The physician must then complete and pass a rigorous written exam. Once he/she has passed the written exam, your anesthesiologist must pass an oral exam that further tests their knowledge and judgement. It is only after completing this entire process and passing this oral exam that an anesthesiologist is “board certified”.
You can easily find out if your anesthesiologist is board certified by following the link to the ABA website here (scroll to bottom left corner). You can input your anesthesiologist’s name to check their status. Make sure to get the spelling of their name correct.
Most anesthesiologists consider it a privilege to take care of patients in what can be a stressful and vulnerable time. Just like your surgeon or any other physician that takes care of you, we have gone through rigorous training to reach a point where we can be in charge of your anesthesia. Though it seems like there is often little time to speak with your anesthesiologist prior to surgery, if you have any questions about your anesthesia plan or anesthesiologist please don’t be afraid to speak up. A board certified anesthesiologist will be more than happy to answer your questions and put your mind at ease.

domain: medical


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Get advice on healthy eating, nutrition, and weight loss from expert dietitian Tara Gidus.See all posts »
My Two Year Old Eats Octopus
The title alone will hook you: My Two-Year-Old Eats Octopus: Raising Children Who Love to Eat Everything. The author, Nancy Tringali Piho, starts the book telling a story about being on vacation with her husband and two year old and ordering ceviche of calamari, octopus, and shrimp. People at nearby tables were shocked that her son was eating it and that he said, "Mmmmm! Octopus!"
Nancy's approach is a no excuses kind of style. She doesn't believe in hiding vegetables in food to get your kids to eat them. They should know they are eating them!
The book's goal is simple: Don't accept that your child is a "picky eater." Instead, create a good eater whose "pickiness does not dictate what or where everyone else must eat, and who do not require the preparation of a separate meal every time you leave the house." I think every parent wants that!
I have always been a big believer that the first time you become a short order cook (make your child something separate from what the rest of the family is eating because you think he or she won't eat it) is the first time you create a culture where the child dictates what, where, and when they will choose to eat. That is how picky eaters are born. Role modeling and introducing the right foods at the right times are instrumental in assisting a child in the very important task of not only feeding them, but creating lifelong habits around food.
One of my favorite parts of this book is the last bit of each chapter. She ends it with "What I've Learned" This is simply advice from Nancy as a mother who has been in the trenches of creating children who embrace food instead of dictating what they won't eat.
BRAVO for My Two-Year-Old Eats Octopus! If you desire a child who is adventurous, or even just not picky, pick up a copy of this book. You can change the way your child eats for the rest of their life! Pretty powerful stuff, if you ask me.
Check out www.mytwoyearoldeatsoctopus.com for more details on the book!

domain: literature


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All the information and suggestions in Natural Antibiotics and Botanical Treatments will make it easier for you to achieve health and wellness in your life, both physically and emotionally.It begins with a section on natural antibiotics and how herbal remedies work to support our body's own defenses. More than 20 common disorders are listed from A-Z so that you can find just the right herb and dosage for your disorder. Arthritis, sinusitis, bladder infections, and tonsillitis can all be treated with natural antibiotics. Also featured are often-asked questions, source information, and additional recommended forms of therapy, making this a truly useful resource to have at your fingertips.
Author: Aruna M. Siewert
Naturally Sweet Food in Jars provides guidance for preserving for today’s health-conscious audience. The inventive spreads, dips, pickles and whole fruits in McClellan’s third preserving book use only unrefined sweeteners such as maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices … and less of them.
Author: Marissa McClellan
This tempting collection of 365 recipes offers a one-pot meal for each day of the year. From January to December, you'll find fresh inspiration and a seasonal dish to satisfy any craving or suit any occasion.
From slow-cooked stews and quick stir-fries to paellas and pilafs, the spectacular array of dishes in this cookbook will serve you through the seasons: comforting casseroles; braised meats; creamy chowders, frittatas and risottos; hearty pot pies; cheesy gratins; baked pastas; and spicy gumbos, curries and tagines. No matter what you are in the mood for, you'll find an enticing meal that can be made or presented all in one vessel.
Endlessly versatile and easy to prepare, one-pot meals are the ideal solution to that age-old question: What’s for dinner? Whether it’s slow-cooked short ribs, a hearty casserole, or a healthy stir-fry bursting with seasonal vegetables, the collection of main course recipes found in this book will provide inspiration throughout the year.
Fresh spring vegetables, such as sugar snap peas, leeks and tender asparagus bring new life to baked pastas, creamy risottos and fluffy frittatas. In summer, the garden bounty stars in lighter fare such as braised meat dishes with diverse flavors, roasted and stir-fried seafood, stratas and enchiladas. In autumn, root vegetables take a leading role in pot roasts, gratins and rustic tarts, while classic comfort foods, such as meatloaf and baked ziti with sausage, are back-to-school favorites. Rich and savory dishes like meat pies, fall-off-the-bone lamb tagines, spicy curries, herbed cassoulets, and warming stews feed a crowd and keep winter’s chill away.
Williams-Sonoma One Pot of the Day ’s delicious, seasonal food includes many meatless and oven-to-table selections. Colorful calendars at the beginning of each chapter offer an at-a-glance view of the dishes best suited for the ingredients, occasions and typical weather of the month. From January to December, you’ll find a variety of one-pot dishes to satisfy any craving and suit any meal, with accompanying notes offering ideas for variations, garnishes and other tips.
Full-color photographs enhance many of the recipes to help guide your cooking. You’ll be amazed at the wide range of dishes from which to choose. Just open this book, check the calendar and discover an exciting new one-pot dish to try.
Author: Kate McMillan
Lunch and breakfast are often the hardest meals to eat without busting your Paleo, gluten-free diet, especially when most recipes call for gluten, processed oils, sliced bread or sandwich buns.
Diana Rodgers, a nutritional therapist and Paleo community activist, solves the problem with Paleo Lunches and Breakfasts on the Go. Containing 100 easy and delicious packable meals without bread, the book takes the confusion out of how to make hand-friendly and fast Paleo meals. Recipes include her Chicken Salad with Fennel and Cranberries perfectly cradled by a leaf of romaine lettuce, the to-die for Cherry Tarragon Breakfast Sausages and even a Paleo-friendly Bubble and Squeak. From lettuce-wrap sandwiches to egg muffins to creative uses for toothpicks and packaging, the book’s mouthwatering ideas make for perfect portable meals that are as healthy and easy to make as they are gourmet.
Author: Diana Rodgers
CLEARANCE $9.66 Peas and Thank You is a collection of recipes and stories from a mainstream family eating a not-so-mainstream diet. It's filled with healthy and delicious versions of foods we've all grown up enjoying, but with a Mama Pea twist-no meat, lots of fresh ingredients and plenty of nutrition for growing Peas. From wholesome breakfasts to mouthwatering desserts, there's plenty here to satisfy the pickiest Peas in your life.
Author: Sarah Matheny
This is the only ramps-dedicated cookbook, for everyone who has ever savored this wild seasonal plant at a spring ramp festival or in a fine city restaurant and wants to bring this tasty relative of garlic and leeks into their own kitchen. Ramps have become one of the most sought-after wild-foraged plants from eastern North America, and are now available overnight to any chef and home cook from coast to coast.
The editors of this cookbook have gathered 50 mouthwatering ramp recipes and photos from well-known chefs, foragers and food bloggers across the Ramps Nation (from Georgia and Tennessee to Toronto and Quebec). In recent years, ramps have become the culinary harbinger of spring, an IN vegetable, celebrated in dozens of ramp festivals and special events in the Appalachian states and beyond. Gourmet, Bon Appétit, Martha Stewart, Emeril and many other big names have paid homage to the wild ramp. This ancient wild leek is finding fans far beyond its native wooded hills. Ramps includes a brief history and lore associated with this colorful and highly aromatic plant.
Author: Editors of St. Lynn's Press
Raw snacks are nature’s original fast foods—delicious, easy to prepare, and bursting with the ingredients you need to stay healthy and energized on even the busiest days. Stephanie Tourles offers 125 simple recipes for mouthwatering parfaits, trail mixes, smoothies, energy bars, juice blends, soups, vegetable chips, dips, candies, cookies and more. Made from unprocessed whole foods—such as nuts, seeds, dried and fresh fruits, vegetables, oats, carob, cocoa and fresh juices—these snacks have fewer than 250 calories and are packed with vitamins, minerals, fiber, and enzymes.
Author: STEPHANIE TOURLES
Every recipe is made from nutrient-rich ingredients, and is accompanied with beautiful color photos to accompany it. Rawmazing Desserts are healthy, raw, vegan, gluten-free and dairy-free.
Author: SUSAN POWERS
This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles. So broaden your horizons beyond microwave popcorn and bagged chips to include inventive snacks like Roasted Chickpeas with Sumac, Coconut Crisps with Basil and Chiles, Salami Chips with Grainy Mustard Dip, Stilton and Walnut Pinwheels, and more. Indeed, with all the excess sodium and hidden preservatives in prepackaged foods, it’s smart as well as delicious to make your own savory bites from scratch. Nutritious offerings like Parsnip and Carrot Chips, gluten-free recipes like Cumin Lentil Crackers, and the option to customize the amount of added salt (or alternative spices and sprinklings) will appeal to snackers of every stripe. Perfect for cocktail parties, after-school snack time, or anytime you need a nosh, this collection’s easy techniques and exotic flavors are sure to delight anyone with a “salty tooth.”
Author: Cynthia Nims
In an exciting introduction to the global seed-swapping movement, passionate seed activist Josie Jeffery explores why we should care about our plant heritage and, most importantly, explains how to do it. This book covers the what, who, and whys of seed swapping and seed saving. It advises where to start and how to get involved with the worldwide horticultural campaign to "save our seeds."
Author: Josie Jeffery
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $35.00 AVAILABLE ONLY WHILE SUPPLIES LAST!
The Simple Art of EatingWell contains all the basics of healthy cooking — from how to stock your pantry and which kitchen tools you really need to how to choose, cook, and preserve the healthiest, freshest foods. Step-by-step techniques show you healthier ways to cook, including how to oven-fry favorite deep-fried foods like onion rings; how to make a lighter, healthier pie crust; make-at-home tacos, freezer pops, fat-free cookies; and many more.
Recipes have notes and tips on how they were made healthier — for instance, when and how to substitute whole grain for white flour or how to use canola oil in place of butter.
Author: Jessie Price
Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Owens demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.
Author: Sarah Owens
If you are concerned about too much sugar in your diet and are reluctant to use artificial sweeteners, try these delicious low-sugar recipes, sweetened with an extract of the herb Stevia rebaudiana. You'll learn to cut your calories, improve your health and still enjoy your favorite sweet treats.
The intense flavor of stevia extract is about 200 to 300 times sweeter than sugar, with no calories and a glycemic index of 0. Used by millions of people around the world and deemed safe by doctors and scientists, stevia may be the answer to your sugar woes.
This book is a combination of Rita DePuydt's two previous cookbooks, Baking with Stevia I and II, along with new and revised recipes. It includes information on how to use whole herb stevia, stevia concentrate and stevia extracts as a substitute for other sweeteners.
Inside, you'll find more than 100 recipes, including:
Want to read more? Preview this book: Naturally Sweet Stevia Recipes.
About the author:
Rita DePuydt is a freelance writer and botanist with a background in home economics and medical lab technology. A lifelong sugar sensitivity led to her interest in the remarkable stevia plant. In Stevia, Naturally Sweet Recipes, Rita combines her interest and experience in health, cooking and herbs to produce a wonderful collection of whole-food, low-sugar recipes.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books and products to readers. For more than 40 years, Mother Earth News has been North America's "Original Guide to Living Wisely," creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Rita DePuydt
Tasting the Seasons includes an impressive variety of fast and fresh, irresistible, user-friendly recipes: family-oriented one-dish wonders, updated classics and creative gourmet entrees … all presented with a steady focus on how to identify, select and prepare foods using ecologically sound principles.
Gathered in a highly readable and entertaining format (with humorous culinary-related stories) are nearly 250 recipes for superbly seasoned, beautifully presented meals to serve as the center of any occasion, from an intimate family dinner to a large holiday celebration.
Inside Tasting the Seasons, readers will find crowd-pleasing appetizers, novel breakfast and brunch menus in which fresh fruit and vegetables often take center stage, and a variety of soups. The entree section is devoted to the pescatarian diet; a smaller portion of the book features meat, chicken and pork dishes (reflecting author Kerry Dunnington's opinion about the environmental impact meat has on the planet). Vegetarian readers will love the chapters devoted to cold and warm garden greenery dishes. Irresistible recipes for breads, biscuits, rolls and sweet endings will become household favorites.
Recipes are enhanced with ideas and strategies for successful entertaining. Tasting the Seasons also has an extensive section on how to identify, select and prepare foods along ecologically sound principles, as well as a chance to take the 365 eco-challenge, to incorporate those principles as a way of cooking, dining and entertaining.
Author: Kerry Dunnington
Prepare to feast upon a wide array of plant-based soups-from consommés to stews, chowders to raw and dessert soups. From a selection of stocks to irresistible toppings and accompaniments, these inspired recipes cover a broad spectrum.
Author: Mark Reinfeld
You can get the star treatment with this guide to the top 50 beauty foods that will make you more beautiful from the inside out.
Author: Kimberly Snyder
CLEARANCE $12.45 Jared Koch’s first book, Clean Plates Manhattan, demystified “clean eating” and mapped out healthy restaurant options all over New York. Continuing in the extremely timely topic of eating clean, organic, and well, his second book, The Clean Plates Cookbook, offers sensible, sustainable, and healthful home cooking for anyone interested in integrating good foods into their lives. It shows readers how to shop for the best ingredients no matter what their diet (omnivores, vegetarians, and vegans can all “eat clean”) and how to prepare food that’s simple and delicious. Tips and inspiration from chefs and nutrition experts appear throughout the book, and the invaluable resources section breaks down the recipes by category and offers more of his clear and useful shopping guides. Clean eating is anything but boring: recipes cover beverages, breakfasts, snacks, inventive entrées, and desserts with things like Quinoa Carrot Muffins, Cracked Wheat Sushi,Wild Mushroom Gratin, Lamb Tikka Masala, and Cocoa Cherry Brownies.
Author: Jared Koch, Jill Silverman Hou
Part vegan beauty how-to, part cookbook, and part self-improvement manifesto, The Compassionate Chick's Guide to DIY Beauty showcases nontoxic, rejuvenating, and restorative skin care and beauty products that you can whip up in your kitchen with simple ingredients for pennies per treatment. Everything you need to know about making your own vegan cosmetics is here, from the benefits of going vegan and why it's important to only use products that haven't been tested on animals to a complete list of what you'll need to get started (from the ingredients to the equipment).
Author: SUNNY SUBRAMANIAN & CHRYSTLE F

domain: library


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2018 Richter Graacher Himmelreich Kabinett RieslingRiesling from Germany
List Price: $29.99
You're saving $7.00!
The estate of Max Ferdinand Richter has been owned by the Richter family for more than 300 years. Today this enterprise, owned and run by winemaker Dirk Richter, is one of the ...
- 90-92 Stephan Reinhardt - Robert Parker's Wine Advocate
90-92 Stephan Reinhardt - Robert Parker's Wine Advocate
"From 80-year-old vines in the Ur-Himmelreich picked at 85° to 86° Oechsle in the last week of September, the 2018 Graacher Himmelreich Riesling Kabinett Trocken doesn't show much right now due to its strong reduction, but the terroir character already shines through. The wine displays bright, fresh and flinty-herbal slate and citrus aromas, while the tropical fruit of the vintage seems to be reduced here and rather classic. On the palate, this is a straight, fresh, well-structured and lingeringly salty Himmelreich Kabinett with 11% alcohol. Tasted in March 2019 from a sample that was ready to be bottled in the next four weeks."
The estate of Max Ferdinand Richter has been owned by the Richter family for more than 300 years. Today this enterprise, owned and run by winemaker Dirk Richter, is one of the leading producers of top Rieslings in the heart of the central Mosel area with total holdings of 43 acres and an annual production of about 10,500 cases. Richter not only produces fine wines that are well known throughout the world, such as Erdener Treppchen, Wehlener Sonnenuhr, Graacher Himmelreich, and Brauneberger Juffer, but also two coveted top wines: Mülheimer Helenenkloster and Veldenzer Elisenberg. The possession of these vineyards dates back to 1813 when their ancestor, in an extreme demonstration of personal courage, succeeded in preventing the sacking of Mülheim by Napoleon.
Dirk produces a wide variety of wines from estate-grown grapes that reflect the individual style of each single vineyard. The terroir of their steep vineyard sites is generally fresh weathering grey slate with different compositions of ferruginous (Brauneberg), mineral quartz (Veldenz), or clay soils (Graach, Erden, Wehlen, Mülheim), which determine character and flavor. The wines of Max Ferdinand Richter enjoy worldwide acclaim. They are ambassadors of the rich cultural heritage of the unique Mosel landscape.
90-92 - Stephan Reinhardt - Robert Parker's Wine Advocate
|Taste||apple, pear, peach, apricot and honey|
|Nose||petrol, flint, rose petal, violet, orange peel, apple, pear and peach|

domain: geography


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LITTLE ROCK, Ark. – On the 65th anniversary of desegregation in Little Rock, two churches are coming together to prove change is still happening.
“Why do you see everybody coming together Monday through Saturday and then separate on Sunday,” said pastor, Neal Scoggins.
Two congregations, one predominately white and one predominately black come together.
“My congregation Grace Temple, his congregation, Grace church, so therefore hence the name… Grace United,” said pastor Steven Arnold.
The idea sparked at the beginning of the pandemic.
“We were just an all-white congregation, 100% met that quota and I was just unsatisfied with that,” said pastor, Joshua Hurlburt.
Joshua Hurlburt prayed to have an African American congregation come in.
“I just said Lord, I would really like it if you brought and African American congregation here so that we could do church together and show the city something new,” said Hurlburt.
So, they began the process of merging.
“We had to put God out front, and leave our egos outside,” said Arnold.
With their first service Sunday, Sep. 25, the day of the Little Rock Nine anniversary.
“I would love to see the little rock nine actually see what is happening,” and, “here we are 65 years later and for me to be a part of what’s happening in the city. man, I think we are on something larger than we could ever imagine,” stated Scoggins.
To create a new church for the city of Little Rock.
“With everything that is going on in society, and our culture, for this to happen, it defies all logic, so it’s a god thing,” stated Arnold.
The pastors say their congregations are beyond excited to come together Sunday morning for their first service as Grace United.

domain: news


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Donna, with her flamboyant hair and intricate tattoos, likes to hide behind an upfront attitude. Her work as a prison drugs adviser means mixing with officers and inmates, and trying to make sense of how swiftly lives can be destroyed and how difficult they can be to rebuild. And then her joy when she strikes up with Shane - lovers' days out by the sea at Whitby - is clouded by his lawless past and her deepening anguish over a friend's death. She clashes with her mother Maggie, a hard-pressed teacher, and her brother Lee, a grouchy teenage DJ, but bonds with grandmother Ruby in her tower-block home. As Ruby shares reminiscences of wartime romances and goes dancing in her charity-shop silver shoes she offers a lesson in passion and survival. Roddy Doyle praised Daphne Glazer's first collection as: 'great stories, shocking and ordinary', and the author says of her fiction: 'Everything I write is about those quirky, unlikely people you might meet in the street.'
DAPHNE GLAZER lives in Hull where she works as a Quaker Visiting Minister in Hull Prison, as an FE teacher and a creative writing tutor. She is the author of several short story collections, two novels and over 40 of her stories have been broadcast on BBC Radio 4.


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This Irish Christmas ornament features a metal snowflake with a white enamel finish along with a resin center with the Nollaig Shona Dhuit Christmas blessing and Celtic knot-work accenting. The Irish snowflake ornament is a dimensional design that measures 3” wide x 3 1/4" tall. The Celtic snowflake ornament is ready to hang on your tree or your wall with the included white ribbon. The Irish ornament is gift boxed with a Happy Christmas to You card along with a Celtic knot history card, compliments of The Irish Gift House.
The Irish ornament is imported.

domain: artistic


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IMPORTANT NOTE TAKING NOTES
- You can take notes on this page and email them to yourself at the bottom of the page
- If you navigate away from this page before you email yourself, YOU WILL LOSE YOUR NOTES
- You may take notes anytime and email them to yourself as much as you'd like :)
Genuine - Love
1 Peter 1:13–25 (NIV)
13Therefore, with minds that are alert and fully sober, set your hope on the grace to be brought to you when Jesus Christ is revealed at his coming. 14As obedient children, do not conform to the evil desires you had when you lived in ignorance. 15But just as he who called you is holy, so be holy in all you do; 16for it is written: “Be holy, because I am holy.”
17Since you call on a Father who judges each person’s work impartially, live out your time as foreigners here in reverent fear. 18For you know that it was not with perishable things such as silver or gold that you were redeemed from the empty way of life handed down to you from your ancestors, 19but with the precious blood of Christ, a lamb without blemish or defect. 20He was chosen before the creation of the world, but was revealed in these last times for your sake. 21Through him you believe in God, who raised him from the dead and glorified him, and so your faith and hope are in God.
22Now that you have purified yourselves by obeying the truth so that you have sincere love for each other, love one another deeply, from the heart. 23For you have been born again, not of perishable seed, but of imperishable, through the living and enduring word of God. 24For,
“All people are like grass,
and all their glory is like the flowers of the field;
the grass withers and the flowers fall,
25but the word of the Lord endures forever.”
And this is the word that was preached to you.
Get ready to love one another with sincerity, depth and heart.
Love must be sincere. Hate what is evil; cling to what is good. Romans 12:9 (NIV)
If I speak in the tongues of men or of angels, but do not have love, I am only a resounding gong or a clanging cymbal. 1 Corinthians 13:1 (NIV)
1. The way of Jesus.
Through [Jesus] you believe in God, who raised him from the dead and glorified him.
“A new command I give you: Love one another. As I have loved you, so you must love one another. 35By this everyone will know that you are my disciples, if you love one another.” John 13:34–35 (NIV)
This is love: not that we loved God, but that he loved us and sent his Son as an atoning sacrifice for our sins. 11Dear friends, since God so loved us, we also ought to love one another. 1 John 4:10–11 (NIV)
2. The way of obedience.
Now that you have purified yourselves by obeying the truth.
For the entire law is fulfilled in keeping this one command: “Love your neighbor as yourself.” Galatians 5:14 (NIV)
3. The way of the word.
For you have been born again…through the living and enduring word of God.
Dear friends, let us love one another, for love comes from God. Everyone who loves has been born of God and knows God. 8Whoever does not love does not know God, because God is love. 1 John 4:7–8 (NIV)
Therefore, as God’s chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness and patience. 13Bear with each other and forgive one another if any of you has a grievance against someone. Forgive as the Lord forgave you. 14And over all these virtues put on love, which binds them all together in perfect unity. Colossians 3:12–14 (NIV)
Small Group Questions
CONNECT WITH GOD (Select one of the below practices to begin your small group time this week or select a practice from a previous week.)
Practice of the Welcoming Prayer
- Begin this prayer practice by paying attention to what you feel in your body, mind, and heart. What bodily sensations are you aware of? What emotions? What thoughts? Notice them and accept them.
- Now, acknowledge the Holy Spirit who is present with you and within you. Welcome God’s Spirit.
- Commit to an attitude of surrender; letting go of a need to change, control, or fix.
- Sit expectantly, quietly, receptively. Be present to the Holy Spirit and welcome the gift of divine presence in your life–just as it is. You might consider saying this mantra as you wait: “Welcome, Holy Spirit. Welcome, breath of Life”.
Alone: Read 1 Peter 1:13-25 and underline a word or phrase that especially grabs your attention. Pray from that word or phrase and ask God to help you connect to its particular invitation for you this week. (This practice is from Everyday Connections Year A, ed. Heidi Haverkamp)
CONNECT WITH EACH OTHER
- Read 1 Peter 1:13-25. Read the passage three times.
- First, read it together.
- Second, read it individually.
- Third, read it once more together.
- After you have read, reflect in pairs or smaller groups:
- What words, phrases, or images stand out to you from this passage?
- How does this passage connect to your life today?
CONNECT WITH SCRIPTURE (Read the passages and review the sermon outline. Then select the best questions or customize the questions for your group.)
- Read the main points from the sermon outline.
- What questions, observations, or reactions do you have after reflecting on the passage and sermon?
- Read Colossians 3:12-14, Galatians 5:14, and John 13:34-35 from the message outline. How does this deepen your understanding of 1 Peter 1:13-25?
- What does it mean to ‘be holy in all you do’ (v. 15)?
- To what kind of life is Peter calling the exiled churches in Asia Minor? What ought their lives be marked by?
- The Greek word for sincere (v. 22) means something like “non-hypocritical”. Reflect together on what “non-hypocritical” love might look like in your own lives.
- How do you hear the Holy Spirit speaking to you in your context today?
CONNECT WITH GOD’S MISSION IN THE WORLD (Select one question/prompt below.)
- How do we love one another with the kind of love Peter talks about in verse 22?
“Now that you have purified yourselves by obeying the truth so that you have sincere love for each other, love one another deeply, from the heart.”
- Share some ways that we might exhibit genuine love to those in our neighborhoods and the places we work. What about to strangers in our communities?
We love one another deeply and from the heart when we enter into the messiness of one another's lives…when we are open, honest, and welcome others to be their most authentic, messy selves. Without expectation, share with one or two others where you are in your work, your relationships, or your own health right now. Welcome one another into a mutual life marked by the genuine love of Jesus. Pray for one another with humility and love.


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The Society of Hospital Pharmacists of Australia
Recommendations from The Society of Hospital Pharmacists of Australia on end-of-life care, antibiotics, antipsychotic drugs, NSAIDs & codeine. The Society of Hospital Pharmacists of Australia (SHPA) is the national professional organisation for more than 3,000 pharmacists, pharmacists in training, pharmacy technicians and associates working across Australia’s health system.
Don’t initiate and continue medicines for primary prevention in individuals who have a limited life expectancy.
Frail, elderly patients are more susceptible to the adverse effects of medicines. There is limited evidence to support the use of many medicines in elderly patients as they are typically excluded from clinical trials. One study has estimated the cost to the PBS of potentially inappropriate medication in older patients is between $240 and $450 million each year.
The use of medicines used to prevent a condition, or disease, or those with a long ‘time to benefit’ profile may not be consistent with the life expectancy of the patient and their goals of care.
The proactive de-prescribing of medicines that no longer provide a benefit to the patient is integral to end-of-life care and advance care planning. Patients or their carer, or designated guardian, should be involved in the decision to review treatment and the ongoing need for each medicine.
- Hardy JE, Hilmer SN. Deprescribing in the last year of life. J Pharm Pract Res 2011; 41(2):146-51.
- Elliott RA, Stehlik P. Identifying inappropriate prescribing for older people. J Pharm Pract Res 2013;43(4):312-9.
- Scott IA, Le Couteur DG. Physicians need to take the lead in deprescribing. Intern Med J 2015;45(3):352-6.
- Scott IA, Hilmer SN, Reeve E, Potter K, Le Couteur D, Rigby D et al. Reducing inappropriate polypharmacy. JAMA Internal Medicine 2015;175(5):827-34.
A working party was formed and they sought suggestions from SHPA’s Committees of Specialty Practice, Reference Groups, State and Territory branches and Federal Council. More than 40 proposed statements were considered by the working party. A shortlist of 10 statements was identified for consideration by the SHPA’s membership through an online survey. All members were invited to comment on each proposed statement, specifically: whether it related to the practice of pharmacy, related to medicines that are frequently used, and if a significant cost. Members were also invited to rate the statements in order of preference. The survey results were used by the working party to identify the final six statements which were presented to SHPA’s Federal Council who ratified the choice of the five final statements.
- 1 Don’t initiate and continue medicines for primary prevention in individuals who have a limited life expectancy.
- 2 Don’t initiate an antibiotic without an identified indication and a predetermined length of treatment or review date.
- 3 Don’t initiate and continue antipsychotic medicines for behavioural and psychological symptoms of dementia for more than 3 months.
- 4 Don’t recommend the regular use of oral non-steroidal anti-inflammatory medicines (NSAIDs) in older people.
- 5 Don't recommend the use of medicines with sub-therapeutic doses of codeine (<30mg for adults) for mild to moderate pain.


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The Top Line is the Most Important
In order to fully understand profits, the “bottom line” of our Profit & Loss Statement (P&L), we must first understand where profits come from. The basic format of a P&L is as seen below:
What is the "Bottom Line"?
Most people will look at a P&L and argue that profits (or losses) are the most important line. In fact, by name the statement is called the Profit & Loss statement so it must be the most important! It’s not.
The bottom line is simply an output- it is not something that can be measured or changed without influencing the other items in the statement, so while it is important, it is not the most important.
What is the "Top Line"?
So which line is? The "top line" or revenues, and here’s why: the amount of money you bring in from sales determines the amount of money that can flow through the rest of the P&L (the business). It determines how much money you have to make your product, run your business, and then drive a profit. The rest of the P&L is all a function of this top line.
That’s great, so let’s focus on more sales! Absolutely, in my experience, most businesses can benefit by focusing on increasing revenue. However, the tricky thing with the top line is that although it is the most important line on the P&L it is also the least predictable and hardest to control. This is why most businesses end up focusing on variable costs and fixed costs to increase profits- they are easier to control.
Absolutely, in my experience, most businesses can benefit by focusing on increasing revenue.
Increase Profit By Focusing on "Top Line"
For example, you can work with your suppliers to decrease COGS and cut labor hours from every shift to reduce wages. You can also renegotiate your lease and reduce your marketing budget to cut costs- I’m not saying these things are easy to do or that they are wise decisions, but the point is that they are entirely within the business’ control.
But can you force people to buy more? Just because you want to increase sales doesn’t mean they automatically go up. Even increasing your marketing budget or hiring additional sales staff doesn’t guarantee an increase in the top line and even if it does increase that’s not to say it will remain at that level in the long run. Revenue is difficult to predict and control.
That’s not to say you shouldn’t try, in fact it is precisely why increasing revenues should always be a priority for your organization- it is the most important part of the operational success of your business.

domain: economics


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NRP Group Breaks Ground on 4 Affordable Projects
- Jul 17, 2020
Multifamily housing developer, builder and manager The NRP Group has launched the construction of four new affordable apartment communities in Texas. The developments are The Arcadian, The Scott at Medio Creek and Luna Flats, all in San Antonio, and Independence at Collin McKinney in McKinney, Texas, a Dallas suburb.
The NRP Group recently broke ground on a development in Wakefield, Mass., a Boston suburb.
Collectively, the communities represent a more than $175 million investment and promise a total 922 affordable apartments to municipalities facing a dearth of workforce housing.
“There never has been a bad time to build new high-quality affordable housing,” Jason Arechiga, senior vice president of development at The NRP Group, told Multi-Housing News. “There’s always been a shortage, and this has only been exacerbated by the pandemic. That being said, with low interest rates, eager partners, and stabilized construction costs, now was the time to act in a big way.”
Near job centers
The Arcadian is to be located at 4611 E. Loop 1604 North. It is a 324-unit apartment community placing residents 15 minutes from Joint Base San Antonio-Randolph, a U.S. Air Force Base and major job hub in San Antonio. Additionally, the community gives residents quick access to restaurants, shops, cultural attractions and other employment centers.
Located in Southwest San Antonio, The Scott at Medio Creek will feature an address at 9130 Excellence Drive adjacent to I-35 and Loop 410. The 324-unit community will be minutes from both Joint Base San Antonio-Lackland and the Port San Antonio innovation district and job center. The employment hub hosts technology, aerospace, cybersecurity, logistics and manufacturing employers.
Luna Flats, to be located at 510 Alametos St., will be built on the former site of a car lot. The 69-unit workforce housing development will be situated along a Midtown Regional Center corridor with many transit options. It will offer a variety of layouts in one- to three-bedroom units, and amenities that include a health and wellness center.
Independence at Collin McKinney is to be located at 2150 Collin McKinney Pkwy. in McKinney, a swiftly-growing Dallas suburb with excellent schools and job opportunities but a severe need for additional workforce housing. Situated just west of U.S. 75 and north of State Highway 121 at the corner of Test Drive, the development will feature 205 apartments.
“All developments are unique and (have) their own challenges, but dealing with occasional neighborhood resistance, economic uncertainty and working in a socially-distanced environment made these developments especially challenging,” Arechiga said.
“This of course is on top of regular hurdles, including credit/bond deadlines, permitting (and) zoning. I relied on our team and partners to come together and find solutions in such an unprecedented time. We depended on video conferencing to continue the face-to-face interactions that are so critical in getting these deals done. When the economy began to falter, our strong relationships with financial partners were key to getting to the closing table.”


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domain: entertainment


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Last Updated on April 13, 2022 by Paul
A definitive list of the essential restaurants in Guadalajara across an array of cuisines, neighborhoods, and price points.
Guadalajara is a world-class foodie destination that is still off the beaten path. What makes Guadalajara such a cool place to hang out is the balance of modern and traditional schools of thought, that you encounter every day. You see it in the architecture, how people think, but most importantly, you see it in the food. Some of the best food I have ever tasted comes from a family that has spent 3 generations preparing one, single dish. Then, for your next meal, you eat with a chef that has worked in the top kitchens in Europe and applies those techniques to rare Mexican ingredients.
Guadalajara has spellbinding traditional foods, restaurants representing most of Mexico, and a booming international scene. All of a sudden there is world-class sushi, lots of Korean BBQ, regional seafood, casual Venezuelan, and a uniquely Mexican natural food movement, among many more.
I want to help you find your next great meal and I am trying to throw dozens of options at the wall to see if anything sticks. These are my favorite Guadalajara restaurants to eat and be entertained, and I hope you find one or two that you absolutely love.
When considering all of the dining options available, these are the top Guadalajara restaurant experiences that travelers should consider. There is an element of cultural identity in each of them and the food is guaranteed to be spectacular.
I have been writing this list since 2018 and updating it quarterly. Several of the best restaurants in Guadalajara have had to close. Some of those restaurants have been closed for two years but are still recommended by Lonely Planet and other blogs on page one of a Google search. If you find any errors in my list, I would love to hear about them so that I may keep it up to date. If you have some recommendations, I’d love to hear about them too.
Lastly, this is not a ranking. I want to highlight diversity rather than trying to decide if Alcalde was better than a birrieria that has been around for 70 years. They are both important just different.
A Note About the Pandemic
It is with great sadness and a quixotic sense of optimism that I updated the best restaurants in Guadalajara list to reflect the toll the pandemic has taken on our beloved culinary arts scene. The pandemic hit the restaurant industry hard everywhere and Guadalajara was no exception. Many iconic restaurants had to close. It is estimated that in the State of Jalisco more than 4,500 restaurants have ceased to operate.
We have lost a lot of great restaurants. Ofelia Bistro and Lula Bistro were two of the highest-rated restaurants in Guadalajara. Atomic Thai had barely opened its doors when the rug was pulled out from underneath. Il Diavolo Terranova was an integral part of the Providencia community for over a decade and one of the first restaurants to serve pizzas in a wood-fired oven. Punto Sao Paulo looks a little different without Nativo Taller Gastronómico. Even the humble juice bar in Mercado de Abastos went out of business. All of these great restaurants will be greatly missed.
I humbly ask you to do whatever you can to support your favorite restaurants. Tip well, don’t complain about mask mandates and be kind. A vibrant restaurant scene is a part of what makes Guadalajara such a wonderful place to live and visit.
Calle Lope de Vega 113, Arcos Vallarta, Guadalajara // Instagram
Telephone: 33 1983 7254
It would be a shame to only eat at palReal once. The breakfasts get all the hype but the lunch menu is just as delectable. The real treats are the special events that Chef Fabian Delgado plans with his friends who also happen to be celebrity chefs. It is a chance for people who really love hospitality to get together to throw parties with spectacular food.
There is so much to taste at palReal it is going to take you a few visits to wrap your head around the whole menu. Most people start with breakfast, come back later in the week for lunch and if they are lucky, can reserve an event while they are in town.
palReal is a wonderful place to learn about Mexico and rare Mexican ingredients. You will have to learn to pronounce the names of ingredients that are not in Spanish but in the languages of the native peoples like xoconostle, chilacayota, and encacahuatadas. I particularly enjoy the different mole sauces that are prepared as specials. Many of them are made gluten-free. Recently, I have been ordering the ceviche specials because I am always delightfully surprised by new flavors of a dish I thought I knew really well.
The coffee is some of the best in Mexico. Two of the founding partners have a coffee roasting company that won the best roaster in Mexico award. They serve small-batch coffees from all over Mexico and the servers can describe the characteristics of each coffee like it was a fine wine.
Birriería La Victoria
Calle Manuel Acuña 1511, Santa Teresita, Guadalajara, Jalisco // Facebook
Telephone: 33 3825 4221
La Victoria is a small piece of Guadalajara history. This place has been serving food since 1948 making one dish and trying to perfect the craft. This particular birria is a favorite of local celebrity chefs like Paco Ruano, Fabian Delgado, and Nico Mejia, and was featured on the birria episode of Las Cronicas del Taco. La Victoria is a local institution and a testament to what Guadalajara was like back in the day. The walls are covered with commemorative editions of the local newspaper as the owners remember what Guadalajara was like when they opened the restaurant.
The most common way to order a birria is in a bowl with broth. You can select the cuts you like or choose a mixed bowl. The most popular cuts are probably the spine and the ribs. If you like a little less fat you can choose a loin cut. The machito is a piece of liver wrapped in tripe and it is absolutely delicious.
These guys catered my son’s baptism and I was blown away by the family’s reaction. The Chilangos all went for seconds saying they had never tasted a birria as delicious as La Victoria. This simple establishment is easily one of the best restaurants in Guadalajara.
Also featured in:
The Best Birria in Guadalajara
Xokol Tortilleria, Molino y Antojería
Calle Ignacio Herrera y Cairo 1392, Santa Teresita, Guadalajara // Instagram
Telephone: 33 1289 4233
There is a building movement of traditional foods and ingredients in Mexico. Small farmers and heirloom ingredients are fighting back against industrialized farming. Xokol prepares heirloom varietal corn tortillas in the morning and operates a world-renowned restaurant in the evening. Both chefs have been lauded as some of the best young chefs in Latin America by the San Pellegrino Young Chef Award.
I used to think about Xokol as the place with the heirloom corn tortillas and that does them a disservice. Yes, these are some of the best tortillas you will ever taste but that is just the beginning of the adventure. Xokol is one of the world’s great restaurants that will introduce you to a number of ingredients you thought you knew but taste way different in the heirloom varietal form.
Chefs Oscar Segundo and Xrysw Ruelas have an ancestral connection with food and agriculture but they have also trained in some of the top kitchens in Mexico. Both of them have an incredibly broad view of what can be done. Plus, they have access to ingredients that most people have never heard of or tasted.
Xokol is kind of a cult favorite in Guadalajara that isn’t in many tourist guides. The restaurant seats less than 25 people in the open space. The kitchen is right in front of you. You will feel the heat from the comal. You will also be talking about the meal for weeks to come.
Also featured in:
Xokol Tortilleria, Molino y Antojería: Go Now
One of Guadalajara’s most treasured restaurants. The original brick-and-mortar location is in Tlaquepaque and the Hacienda is just past the airport on the highway to Chapala. All goat meat, nothing modern. It is awesome to see those huge clay ovens still churning out my favorite local food. Here is a list of some other great birria restaurants.
Calle Manuel López Cotilla 1752, Colonia Americana, Guadalajara // Instagram
Telephone: 33 3615 6401
Allium is a little ahead of the times in Guadalajara. Chef Adolfo Galnares is originally from Mexico City but he studied at the Culinary Institute of America in New York City and has brought the farm-to-table movement with him to Guadalajara. He is sourcing and growing ingredients that nobody else has, and you can taste the difference.
You can’t find heirloom tomatoes in Mercado de Abastos but Chef Adolfo has friends that are growing the best tomatoes in Jalisco. The cheese platter is a treasure trove of high-end goat, sheep, and cow’s milk cheeses made in Atotonilco, Jalisco. The salads change with the season and are worth the trip alone.
I highly recommend the pork belly in chile poblano sauce and the duck breast in two types of cherry sauce. We also loved the flan de elote dessert. Full bar with a creative cocktail menu.
Also featured in:
Allium Restaurant: Mexican Farm to Table
The sign reads, “Traveler who came to Guadalajara and didn’t come to Chela, didn’t come to Guadalajara”. This humble restaurant hidden inside Mercado de Abastos is iconic and has served some of Mexico’s most famous people. It is decorated with pictures of the matriarch with presidents, musicians, and pillars of industry. And not just your average run-of-the-mill musicians. I’m talking about the one and only Don Vicente Fernandez. Not only is that man one of Mexico’s most treasured recording artists but he knows how to eat. Then there is Emilio Azcárraga, owner of Televisa and backer of one of San Diego’s favorite restaurant groups. These people, pillars of society, know good food and Doña Chela is the godmother of menudo in Guadalajara.
Chef Paco Ruano of Alcalde Restaurant, the 17th best restaurant in Latin America in 2020, has set his Instagram profile picture to himself slurping down a bowl of soup at Doña Chela’s.
Also featured in:
Mercado de Abastos: Guadalajara´s Wholesale Market and Neighborhood
La Panga del Impostor
Calle Miguel Lerdo de Tejada 2189, Colonia Americana, Guadalajara // Instagram
Telephone: 33 3826 2000
This is where the cool kids and the foodies in the know like to hang out. La Panga del Impostor is one part nostalgic trip to a sleepy fishing village and one part chef-driven menu. Chef Antonio De Livier is one of Mexico’s most beloved TV personalities, leading the show Cocineros Mexicanos. He has been all over the country and combines regional cooking with innovative recipes. The birria de almeja is a seafood lover’s take on a classic Tapatio dish. The dried shrimp aguachile with cecina is one of the best dishes that I tried in 2017. And the taco de chicharron prensado with octopus is reason enough to get to know the Panga. The selection of ice cream flavors they have for dessert is a gourmet version of a Mexican childhood.
Maru Toledo’s Rancho El Teuchiteco
Maru Toledo is a cultural anthropologist and author who travels Mexico documenting oral traditions related to culinary history. She has events at her ranch, El Teuchiteco, where she prepares food with a specific theme and gives a talk about the history and cultural significance of the recipes they are serving.
THIS IS NOT A RESTAURANT. Do not drive out here unless you have RSVP’d and paid for the event in advance. You can find more information on her events on the Facebook Page.
Also featured in:
Things to do in Tequila, Jalisco and the Valles Region
Calle Morelos 1196, Colonia Americana, Guadalajara // Intragram
Telephone: 33 1653 1141
RinTinTin is a cult favorite that is kind of under the radar. The owner has one of the best social media presences in Guadalajara and I constantly run into publications of major celebrities like Gael Garcia Bernal and Alan Estrada (Alan X El Mundo) raving about the place. Besides the design and marketing, the food is designed for foodies. Everything is delicious and there is a level of nostalgia in the homemade pop-tarts. The cinnamon rolls are some of the best in the city and the chilaquiles are one of my staples. Oh yeah, and there is seriously good coffee.
I like to think about the Guadalajara food scene before Alcalde and after Alcalde. Chef Paco Ruano put Guadalajara on the map as a destination for Haute Mexican cuisine. He has convinced the locals to try new things and paved the way for a modern foods movement. I love sitting at the kitchen bar to watch all the action. Make sure to try the frijoles puercos appetizer and the arroz con leche dessert which are both world-class.
Chef Francisco Ruano has been making the world take notice of Guadalajara since opening Alcalde in 2013. After training in Puerto Vallarta with Thierry Blouet and later in Denmark with renowned NOMA chef René Redzepi he is back in his hometown winning awards and blowing minds.
Ruano describes his food as simple but this couldn’t be farther from the truth. The guy is methodical and each dish has multiple layers; visually stunning, multiple textures, and lingering subtle nuances. Alcalde is a must-see when in Guadalajara. The frijoles puercos appetizer, the duck entree, and the rice pudding dessert are especially decadent. Full bar and reservations are highly recommended.
The hottest thing in seafood these days is Nayarit-style cooking. Campomar Restaurant is ample but there is always a wait. The concept hails from Ixtlán del Río, Nayarit, just outside the State of Jalisco. Our server scoffed when I asked if they use Jugo Maggi or Salad Inglesa in the ceviche responding that their ceviche is all-natural. The seafood options range from classic to exotic. The orange ceviche with shrimp and Bay scallops are exceptional. Another test I have of seafood restaurants is the quality of their bean tacos. I want to see the ingredients and how well they prepare simple food. Campomar is excellent but beware that many of their salsas are professional-level spicy.
Also featured in:
Mariscos Campomar: Cocina Nayarita
Chef Fabian Delgado of palReal fame opened Los Yunaites in the Centenario Market just blocks from where he grew up. A close personal friend and business partner is from the town of San José de Gracia on the far side of Lake Chapala right where the State of Michoacan begins. The area is famous for cheeses and migrant farmworkers who would seasonally travel to the United States. They are affectionately called Los Yunaites.
The name of the restaurant roughly translates to concoctions from the villages. They are looking for unique, gourmet experiences.
Eating at Los Yunaites is like taking a trip to the pueblos without leaving the city. There are country-style, artisanal ingredients, and recipes that people in the city don’t see very often. The cumin-flavored mole is a family recipe from Tequila, Jalisco. The tortillas come from a Mazahua community that grows heirloom varietals. The encotijada with huitlacoche is like an enchilada but with a salty and creamy Cotija cheese sauce rather than a chile sauce. It is typical of the pueblos around, you guessed it, Cotija, Michoacán, the place that’s famous for cheese.
Los Yuntaites is an absolutely quintessential Mexican culinary experience that you have to check out while in the area.
Cenaduria Doña Guille
Calle Jaime Nunó 1032, Mezquitan Country, Guadalajara // Instagram
Telephone: 33 3825 6676
Let’s get past the absolutely fabulous retro decor with pink walls and wavy recessed mood lighting. This place is an absolute classic and the food just happens to be some of the best in the city.
I’m kind of a nut about enchiladas and these are like the ones you get in the pueblos. You can watch the ladies frying them up to order. They aren’t made in advance and reheated. The chicken ones are good but I absolutely love the cheese with chopped onion enchiladas. They also happen to serve the best pozole that I know in Guadalajara. I like eating green pozole in Mexico City or white pozole in San Ysidro. The Guadalajara red pozole is a close third.
You can’t leave without getting a tostada with pickled pig’s foot. Ask them to take it off the bone if you are new to eating patita. The aguas frescas are excellent and you will want the liter. Order the big one.
Tikuun Comedor Local
Calle Emeterio Robles Gil 50, Colonia Americana, Guadalajara // Instagram
Telephone: 33 3825 0117
It is refreshing to see young chefs looking at Mexico for their inspiration. Carlos Espinosa is one of Mexico’s most exciting young chefs who just happens to be working in Guadalajara. Tikuun is the sort of place that the chefs love to eat. The food is exciting and adventurous. Expect lots of exotic meats, sauces, and ingredients. The presentation is an Instagrammer’s dream as every last leaf and pedal has been placed exactly where it needs to be. This is independent Mexico. No Corona, no Cuervo, just recipes that may be skipped a generation and got a fancy new presentation. This needs to be on your list of restaurants to visit soon!
Blvrd Puerta de Hierro 4965, Paseo Andares, Zapopan, Jalisco // Instagram
Telephone: 33 3611 4445
This closet turned sushi bar is one of the hottest tickets in the Guadalajara restaurant scene right now. This is not your typical Mexican sushi but the real deal, high-end Japanese-style sushi like you would find in Los Angeles or Mexico City. Nobody in Guadalajara has a selection of exquisite fish that Chef Daisuke Maeda has brought in specifically for this sushi bar. I tend to judge a sushi bar on the quality of their sea urchin and I can say, without a doubt, that is the best sea urchin I have tasted three hours away from the beach. There are only 15 seats at the sushi bar and reservations for more than two people can be hard to get. It is expensive but that is to be expected for the quality and selection.
Old school, Japanese-owned Guadalajara restaurant that is the real deal. It’s part sushi bar, part teppanyaki, and part museum. The place is enormous and will be full on a Sunday afternoon. They have gluten-free soy sauce and if you know your way around a Japanese food menu you will be able to find some great options. Suehiro has excellent service and is one of Guadalajara’s favorite restaurants.
Calle Pedro Moreno 1398, Colonia Americana, Guadalajara // Facebook
Telephone: 33 3825 5447
El Sacromonte is a nostalgic trip through old Mexico. The early 20th-century house that has been converted into a restaurant, and launched a very successful restaurant group, is a time capsule of a foregone era. A piano player in the entrance is the first clue that you are in for something special. The menu reads like a greatest hits album of Mexico’s most famous and historic personalities: Salads named after Dolores del Rio and María Felix, and entrees names after my favorite neighborhoods in Puerto Vallarta and Mexico City. Service is impeccable and much of the waitstaff have been there for decades. During chile enogada season this is my go-to restaurant. Full bar available.
Avenida Rubén Darío 534, Lomas de Guevara, Guadalajara, Jalisco // Facebook
Telephone: 33 3641 6049
An absolute Guadalajara classic restaurant. This place always comes up when I ask people what their favorite tacos are. A lot of people talk about how they have memories of coming here with parents and grandparents. Tacos Providencia is more of a high-end tacos shop with waiters decent sized tables. They spend a little extra money and buy good quality meat which they cook corretly. I love that the beef rib tacos are served on the bone. It is a little extra work to take it off the bone but cooking it on the bone adds more flavor.
La Tequila Cocina Mexicana
May be considered a touristy restaurant but that shouldn’t affect your ability to enjoy this place. Besides the vast collection of rare tequilas, the menu includes exotic dishes from across the country. The tlayudas are excellent. On the weekends they sell lamb barbacoa out of a shack behind the restaurant that is top-notch.
Menudería y Carnes Asadas Alfonso
Avenida Mandarina L1, Comercial Abastos, Guadalajara, Jalisco // Facebook
Telephone: 33 1662 5207
I used to live a couple blocks away from Mercado de Abastos when I first moved to Guadalajara in 2009. The market is an excellent place to eat with a wide variety of options and Carnes Asadas and Menuderia Alfonso is a local favorite. When I first started exploring the market I would always skip Alfonso’s place because it was consistantly full and I was kind of timid. One day the host recognized that I was lurking and found me a seat right in front of the tortilla lady and it changed my life. 12 years later the same waitrsses are still working there teaching me about Mexico.
The menudo is exceptions. I started out ordering just the broth while I warmed up to the texture of the intestinal cuts of meat. The carnes asadas are very good. I prefer the lamb but that is a special occasion. Nowadays, I amost always order the machaca con huevos but the lengua en salsa verda, and chiles rellenos are all exceptional. If you don’t want to get a full order of carne asada you can just order a taco or quesadilla.
Mercado de Abastos is the wholesale market and has some of the best produce in this part of Mexico. The recipes are not complex but homestyle made with the finnest ingredients available.
Mochomos is a high-end Mexican steak house from the northern state of Sonora. The restaurant opened in the ultra-luxurious Landmark shopping mall to huge crowds and long waits even though the place is huge. Besides a great steak, this is the place to be seen by the social elite on the weekends. There is a lot of social capital inside the beautifully decorated restaurant.
Avenida de las Américas, Ladrón de Guevara, Guadalajara // Instgram
Telephone: 33 3615 4952
Il Duomo is one of the best restaurats in Guadalajara that tourists never hear about. This restaurant launched a hugely successful restaurant group that has spread to Querétaro, Leon, and Monterrey. The service and the food are both exceptional.
The menu is Italian and the Italian Chamber of Comerce recognized Il Duomo with an Ospitalitá Italiana certificate for promoting authentic Italian food and wine culture. You have got to see their wine seller. This is one of the best places in Guadalajara to drink good wine.
I have enjoyed excellent risottos, suckling pig, quail and a ribeye flamayeed in grappa and foie gras butter.
Birriería las 9 Esquinas
The Plaza de las Nueva Esquinas is not a restaurant but a plaza surrounded by a number of traditional restaurants and cantinas. The plaza is famous for excellent birria and pitayas (cactus fruit). Before there was a fountain in the plaza, there was a watering hole for mules and cantinas for mule drivers. This is where they would both come to drink before and after traveling.
Birrieria de las 9 Esquinas is probably the most photogenic of the restaurants with an art deco exterior and open kitchen with Talavera tiles on the inside.
Next to the Birrieria de la 9 Esquinas is the Pilon de los Arrieros Restaurant. The name is a reference to the history of the plaza. The food at the Pilón de los Arrieros is excellent and the atmosphere is beautifully decorated with local artwork that looks like it was taken from Tlaquepaque.
Blvd Puerta de Hierro 4965, Plaza Andares, Zapopan // Instagram
Telephone: 33 2001 6364
Calle Manuel López Cotilla 1228, Colonia Americana, Guadalajara, Jalisco // Instagram
Telephone: 33 2715 8899
Carne en su Jugo
Calle José Clemente Orozco 333, Santa Teresita, Guadalajara, Jalisco // Facebook
Telephone: 33 3825 7869
Carne en su jugo is a simple dish that is oftentimes included in the travel guides as a must-see. I think it is a little overrated because of the Guinness book of world records thing. It is satisfying but not life-changing.
The dish is a beef soup with thinly sliced beefsteak that is cooked to retain the braising liquid. The liquid is mixed with a tomatillo (tomate verde) to make the broth. They add bacon, beans, cilantro, and onion just before it is served. The bacon is usually crispy when it hits the table. It is a heavy soup. People from other parts of Mexico joke that Jalisco loves sauce. They drown everything in sauce. Carne en su jugo is more carne than soup. It is heavy. It is like meat drowned in sauce.
In The Santa Teresita neighborhood, there is a street called Calle Garibaldi. On Garibaldi Street, there are three or four of the best carne en su jugo restaurants all on the same block. One is a little more corporate, one is a little more country, and the third is humble. They all serve tasty meals but be careful not to eat too much.
Avenida José María Morelos 2122, Arcos Vallarta, Guadalajara // Instagram
Telephone: 33 3615 7478
All of a sudden Guadalajara has a solid repertoire of Korean restaurants. I am really starting to rethink my criticisms of the Asian food that is available in Guadalajara restaurants. There are casual options in the market, after-work beer swigging, and all-you-can-eat joints, and there are sophisticated yet casually elegant options to choose from. Restaurante SSAM fits into that sophisticated yet casually elegant category. Inside and out the experience is absolutely enchanting. A beautiful space on tree-lined Calle Morelos, educated and attentive service, and one hell of a kitchen make Restaurante SSAM a name that you need to know.
Casa Morenos GDL
If you don’t know about Venezuelan-style arepas, you don’t know living. Just look at the reviews that this restaurant has on Google Maps. Casa Morenos has quickly grown into hub of the Venezuelan community in Guadalajara. A Reina Pepiada is the classic chicken salad sandwich with avocado. My favorite is called the Influencer which has shredded beef, plantain, white cheese, and avocado. Make sure to order a passion fruit juice to go with it.
Avenida Inglaterra 3128, Vallarta Poniente, Guadalajara \\ Instagram
Telephone: 33 3647 7774
From the time you walk in the door, you realize how important the music is to these people. Whether it is live music or a carefully crafted playlist you will catch yourself grooving all night long. You can tell the owners are well traveled and love to bring back the tackiest treasures from abroad. The ceramic pigs lining the bar, the throw rugs hung on the wall and the stuffed animals (fake?) playfully adorning different rooms makes the restaurant one of a kind.
When it comes to the kitchen, the chef is no-nonsense. These guys were some of the first people in Guadalajara to start using sous-vide and the consistency in their food is tireless. The food is nouveau Mexican with some international flair. The shrimp in green curry is very good, the beef short rib entree is out of this world and I am still trying to find out who makes their desserts because the coconut and choco banana ice creams keep me up at night. Full bar and reservations are highly recommended because everyone knows that these are some of the best Guadalajara restaurants.
Avenida Providencia 2920, Providencia, Guadalajara, Jalisco // Facebook
Telephone: 33 1134 2979
Oaxaca is a long way away from Guadalajara both geographically and culturally. Dainzu makes it feel a little bit closer. It is a longtime favorite local restaurant in an upper-middle class neighborhood.
I am a creature of habit and I dream about tlayudas. The tlayuda with tasajo is very good. The chapulines are fresh and crispy, and for the most part whole. Don’t forget to order a horchata rice water that is garnished with cantelope and nuts.
Avenida de las Américas 1254, Country Club, Guadalajara // Instagram
Telephone: 33 2589 4135
Veneno is a restaurant in the Panoramo food court in the Mil500 tower on Avenida Americas. There are a lot of great retaurants in building but Veneno combines an award winning design concept with a satifying menu. This a really fun place to have dinner.
In 2020, Veneno won best design in the Americas by the Restaurant & Bar Design Awards just in time for the pandemic to ravage the restaurant industry. Thankfully, they survived and today they are absolutely packed. The desing feel like a cross between the Star Wars cantina and the archeological sites in the north of Mexico like Paquimé, Chihuahua.
The menu is high-end ,seasonal Mexican that feels like it has been influenced by the Valle de Guadalupe and the Valle de Parras wine regions in the north.
Mariscos Don Vergas
Avenida Providencia 2880, Providencia, Guadalajara // Instagram
Telephone: 33 3822 8885
I have never actually eaten in the restaurant but got in the habit of ordering food to go. The name may be vulgar but the seafood is spectacular. The owner and chef is a protege of famed Pujol chef Enrique Olvera.
Spending a Sunday in Tlaquepaque, dining at El Abajeño, and listening to mariachi is a uniquely Jaliscan experience. The outdoor patio is lush, the tequila flows and all is right in the world. The name Abajeño comes from the people who inhabit the lowlands, as opposed to the highlands of Los Altos de Jalisco.
Mexicans love seafood but La Docena is taking that love to a whole new level. Chef Tomas Bermudez is well-traveled and has fused his travels into a new type of Mexican seafood restaurant. With a little bit of Baja California, a little bit of Louisiana, and a touch of molecular gastronomy, La Docena has broken the mold of traditional Mexican seafood joints. Recently listed as one of the best restaurants in Latin America, La Docena has expanded into Mexico City and opened a high-end sushi bar that is unlike anything else in the city. Make sure to try the grilled oysters in clarified butter, grilled young octopus, and something from their live seafood bar. Full bar available with some special wines from Baja California.
Tacos Los Alteños
Avenida Tepeyac 1207, Chapalita Sur, Zapopan, Jalisco // Facebook
Telephone: 33 3121 6712
Tacos los Alteños is one of the best tacos shops in Guadalajara. It is an absolute insititution and full all the time. Except for holidays. They are famous for closing shop on both government and Catholic holidays.
The count is on the honor system. Ask for what you want and tell the cashier how many you ate.
Tacos de pastor are some of the most popular tacos. There is bistek, chorizo, lengua, carnaza, cachete and a few of the exotics like ojo and sesos. They also operate an aguas frescas business or you can get coke products.
Calle Independencia 211, Centro, San Pedro Tlaquepaque, Jalisco // Facebook
Telephone: 33 1592 2061
Casa Luna is easily one of the most beautiful restaurants in the Guadalajara Metropolitan Region. The restaurant is located in Tlaquepaque but you would have a hard time knowing where Guadalajara ends and Tlaquepaque begins. You know this is Tlaquepaque because of the folk art decorations in the historic mansion. The entire place is very Instagram friendly.
Classic Mexican fare is served. This is one of my favorite places to enjoy chile en nogada.
Calle General Coronado 79, Colonia Americana, Guadalajara // Instagram
Telephone: 33 3825 5933
Growing up in San Diego we are spoiled with great burgers. Finding a good hamburger in Guadalajara can be a challenge. Thankfully there’s Pig’s Pearls. The burgers are on the smaller side but that lets you order a salad and a bone marrow appetizer. I am partial to the lamb burger and the bacon maple syrup burger and can never decide which to order. Beer and wine only but they have a great selection of local microbreweries.
Ponte Trucha Negro
Calle Ignacio Ramírez 646, Santa Teresita, Guadalajara, Jalisco // Facebook
Telephone: 33 3826 0316
Ponte Trucha Negro is another classic Guadalajara restauant serving a unique style of seafood
While most of the attention goes to Taco Fish La Paz, and I agree they have a good taco, the award for the BEST fish taco goes to The Happy Fish. The Happy Fish has a little bigger menu and I always seem to order those tacos/tostadas that they don’t have at Fish Taco La Paz. The other difference is the salsa bar. At both restaurants, the tacos are served dry and you decide how you want to dress them. The salsa bar at The Happy Fish has more options and is in better condition. Both Taco Fish La Paz and The Happy Fish are great options that have been around forever, but I recommend The Happy Fish just a little bit more.
Avenida Chapultepec Sur 693, Colonia Moderna, Guadalajara // Instagram
Telephone: 33 3333 4033
The owner of Rio Viejo is the patriarch of one of Guadalajara’s premier restaurant families. He knows the business inside and out and the service and food will delight even the most discerning guests. These people know how to eat well and treat their customers right. I have driven to random corners of Mexico to eat in local restaurants they recommended. I believe in their vision and love taking my mom to dine at Rio Viejo for special occasions.
Momotabi Mochi Market
Avenida Vallarta 1090, Colonia Americana, Guadalajara, Jalisco // Facebook
Telephone: 33 1006 3622
Avenida Pablo Neruda 3180, Providencia, Guadalajara, Jalisco // Instagram
Telephone: 33 1591 0391
About the Author
I feel uniquely qualified to write this article because I have been living here for so long. All of the top Google searches are bloggers who parachute in for a long weekend and try to summarize the Guadalajara restaurant scene having eaten at these restaurants only once. I have lived in Guadalajara for ten years of which I have spent five years working in Guadalajara restaurants. The contacts that I have made give me a unique perspective about restaurants that are opening and why others are closing.
Restaurateurs typically know how to eat well because that is their industry and they need to know the market. Their employees have gone on to work in other kitchens and dining rooms, their purveyors supply other restaurants and everybody talks.
This list is based on my personal experiences but it is highly influenced by the conversations that I have with people within the local industry as well as national and international guests. My wife and I love to eat out and try everything new. I am using this blog as a way to document the things that I love and think that you might like too. These are my favorite Guadalajara restaurants.

domain: food


Meet your band members!
Clarinet and Saxaphone
Norm Boldin Norm started playing music at 11 in the 6th grade. A year later he began playing clarinet in his high schools marching and concert bands. In his junior year of high school he began playing alto sax in the high schools new “dance band” and played swing dance music as he does now […]
I began playing clarinet in the 5th grade in Wichita, Kansas. When I was in the 7th grade one day the band director handed me (and my sister) each a bassoon and a fingering chart. That was my introduction to the bassoon. I never had any lessons. I played in the Wichita Youth Symphony a few years later. After high school I had to return the bassoon to the school and that was the end of my music career until I joined the RNHB.
My grandfather was a violinist and my father was a drummer. He helped develop my interest in Dixieland jazz. When I was in college, I played one weekend with Count Basie and Duke Ellington. Music must be in my genes, and I give it everything I have. That’s why I’m so happy. Two of my grandsons have inherited my musical genes. One plays sax and the other plays bass.
- Pops Band
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- Unicoi Park and Helen Area Suggested Activities
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text:
July 12, 2017
The heavy rainfall encountered throughout the north-central portion of the state over the last two weeks has many growers wondering how to approach management for the remainder of the season. There are a couple of items to consider moving forward.
Assessing plant viability
The first step is to determine whether plants survived being under water or in saturated soil. Seed that has germinated but not emerged is also susceptible to excessive water damage. In corn, most of the plant mortality will be in localized low areas of the field that were subjected to standing water. The survivability of plants or seedlings under water is dependent on temperature, growth stage, variety, soil type, nutrient status and other factors, but it’s generally in 24 to 96 hours.
In cool temperatures, plants will survive longer as respiration slows. Conversely, when temperatures warm up, plants consume oxygen quicker, and submerged plants will not survive as long. In cool conditions, corn can survive four days submerged.
WAITING TO DRY OUT: This soybean field still has standing water after four days.
With soil temperatures warmed up in the upper 70s, submerged corn may survive for only 24 hours. In soybeans, soilborne disease such as pythium and phytophthora can result in plant mortality beyond those areas that were under water. In assessing a soybean stand, for more fertile soils, a minimum of 80,000 to 100,000 living plants per acre are needed to approach the full yield potential of the field. In poorer soils, 100,000 plants per acre are needed.
Generally, the time it takes for submerged soil to dry out enough to get equipment on for management is usually time enough to make a determination whether or not plants have survived. However, it can be difficult to determine survivability when plants are covered with soil and plant residue left behind by receding water. In these cases, split a plant lengthwise through the stem. The growing point should be relatively firm and white or cream colored. Darkening or softening of the growing point indicates a nonviable (dead) plant.
Unnecessary tillage operations on soils that may be marginally wet increase the risk of creating tire and tillage compaction layers that can haunt root development and corn health later if excessively dry conditions suddenly become the norm.
The presidedress nitrate test (PSNT) is an option for those growers that still have the opportunity to sidedress. PSNT results are more accurate if 40 pounds of nitrogen per acre or less was applied at or before planting. If PSNT results measure greater than 25 ppm, no additional N is suggested.
Soil temperatures are generally high across much of the state, so unless a nitrification inhibitor was used, much of the early-applied N likely has converted to nitrate. Denitrification may be an issue in those soils that remained ponded or saturated for an extended period of time. Fields with fine-textured soils and poor internal drainage will be at the greatest risk of denitrification. Estimates are that close to 5% of available nitrate may be lost per day of saturation.
Prior to the rainfall, many fields were heading into prime corn growing weather conditions and approaching peak stages of corn N uptake. The downward movement of nitrate through the soil does not necessarily mean that N is lost, as corn roots can still grow into and access N that hasn’t reached a tile drain.
ROTTED: Here’s what a rotten core in a corn plant looks like after rain damage.
Corn that appears chlorotic and N-short may still have sufficient N stored in the soil. Root growth has likely been limited during the saturated conditions, which limit plant growth and development. As soils begin to dry and plants resume growth, chlorotic-looking corn may begin to green. Corn that was planted late and experienced dry early-summer soil conditions may especially look N-deficient.
Although recent research in Michigan has shown that some yield potential may be sacrificed when the majority of N was applied at V10 or later, growers may benefit from a rescue N application, as yields greater than 187 bushels per acre have still been achieved with late-season N applications when little to no N was applied preplant or early sidedress.
In flooded-out areas, another problem is the potential for weed problems from weed seed brought in by encroaching waters, herbicide residue washed in from adjacent fields, loss of herbicide control from excessive leaching or erosion, loss of nitrogen through denitrification or leaching, and increased incidence of phytophthora and other root diseases. Nodule function in soybeans is also reduced in saturated soil. However, nodule activity resumes to normal levels once the soil dries out. Scout fields closely for these factors and use a PSNT soil test to determine nitrogen losses.
Source: MSU Extension
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domain: biology


EXCLUSIVE: Sex Pistols’ biopic filming is shut down because of a Covid outbreak as cast and crew are told a mosh pit scene replicating the band’s wild concerts sparked surge in cases
Filming of Danny Boyle’s new Sex Pistols series has been shut down due to a Covid outbreak.
The six-episode series, which began principal photography in March, will focus on the iconic punk band during their heyday in the late 1970s, and stars Anson Boon as the group’s frontman Johnny Rotten.
It’s thought that indoor scenes featuring a ‘mosh pit’ with hundreds of people packed together may have sparked the outbreak, with cast and crew informed filming has been temporarily halted.
Drama: Filming of Danny Boyle’s new Sex Pistols series has been shut down due to a Covid outbreak (Louis Partridge is pictured in character as Sid Vicious)
Extras who were due to take part in a crowd scene this week have since been told to avoid using public transport to prevent a further spread of the virus.
Cast and crew were each sent an email from a health and safety officer assigned to the set warning them about the Covid outbreak.
The email said: ‘We have had more reports of positive cases and so have decided to cancel walk-in testing tomorrow to avoid any potential spread via public transport.
‘I am very sorry for the sudden change of plans and any inconvenience this may have caused, as you can understand this is an evolving situation and I would like to reassure you that we have now shut down filming.’
On hold: The six-episode series, which began principal photography in March, has been paused after it’s thought filming for a mosh pit scene caused the outbreak
Coming soon: The drama will focus on the band’s rise to fame in the late 1970s, shocking the establishment with their wild behaviour (pictured in 1977)
One crew member told MailOnline that recent ‘mosh pit’ scene where hundreds of extras were packed into a concert venue could have led to the spread of the virus.
MailOnline has contacted representatives for FX and Danny Boyle for comment.
Sex Pistol concerts always featured fans packed tightly together and ‘pogoing’ up and down to the songs such as Anarchy in the UK and Pretty Vacant.
The Sex Pistols series is being made for the US based FX TV Channel, part of the Disney network.
Based on guitarist Steve Jones’ 2018 memoir Lonely Boy: Tales from a Sex Pistol, the supporting cast also includes Sydney Chandler as Chrissie Hynde and Emma Appleton as Nancy Spungen.
Offering a fascinating new perspective on one of rock’s greatest ever stories, Pistol moves from West London’s council estates, to Westwood and Malcolm McLaren’s notorious Kings Road SEX shop, to the international controversy that came with the release of Pistols album Never Mind the B******s.
Stay at home: Extras who were due to take part in a crowd scene this week have since been told to avoid using public transport to prevent a further spread of the virus
Their single God Save the Queen was banned by the BBC and reached Number 1 on the UK’s NME chart, but appeared at Number 2 on the Official UK Singles chart, leading to accusations that the song was purposely kept off the top spot.
Director Danny Boyle has had an acclaimed TV and movie career, with his 2008 film Slumdog Millionaire being nominated for 10 Academy Awards and won eight, including the Academy Award for Best Director.
In 2012, the filmmaker was the artistic director for the opening ceremony of the 2012 Summer Olympics. He was subsequently offered a knighthood as part of the New Year Honours but declined.
In January, Nick Grad, President, Original Programming, FX Entertainment, said in a statement: ‘It’s great to be back in business with Danny Boyle, an exceptional artist responsible for so many great feature films and TV series.’
He added: ‘Steve Jones was at the centre of the storm that shook the rock establishment and we’re thrilled to have Danny and the rest of the creative team tell his story as a member of one of music’s most notorious bands – the Sex Pistols.’
‘Imagine breaking into the world of The Crown and Downton Abbey with your mates and screaming your songs and your fury at all they represent,’ added Danny. ‘This is the moment that British society and culture changed forever.’
Starring role: The supporting cast includes Game of Thrones star Maisie Williams (L) as punk icon Jordan (R in 1977)
‘It is the detonation point for British street culture…where ordinary young people had the stage and vented their fury and their fashion…and everyone had to watch & listen…and everyone feared them or followed them.’
‘The Sex Pistols. At its centre was a young charming illiterate kleptomaniac – a hero for the times – Steve Jones, who became in his own words, the 94th greatest guitarist of all time. This is how he got there.’
The actors who play band members Johnny Rotten, Sid Vicious, Steve Jones and Paul Cook from the infamous punk band have been filming across London since March.
Exciting: Iris Law (L) will follow in her father Jude’s acting footsteps by making her screen debut as Soo Catwoman (R) in the Sex Pistols drama
Scenes recreated have included the group outside Buckingham Palace when they attempted to promote God Save Queen, and the ‘winter of discontent’ when refuse collectors went on strike and bin bags piled up in the streets.
Lead singer Johnny Rotten is played by actor Ansoon Boon while Sid Vicious is being played by Louis Partridge. Jacob Cook takes on the role of drummer Paul Cook while Toby Wallace plays Jones.
Game of Thrones star Maisie Williams is almost unrecognisable as model Pamela Rooke, whose signature style of ripped fishnets, dominatrix heels and raccoon-like eye make-up came to define the era of punk music.
Boyle has described the Sex Pistols emergence in the mid-70s as the moment that British society and culture changed for ever.
Multiple film shoots in the UK have been disrupted by Covid outbreaks, the most recent of the Star Wars spin off Andor.
Two crew members tested positive and their close contacts, about 16 people, had to go into self isolation.
Last year actor Robert Pattinson, who plays the lead role in the new Batman film, had to go into self-isolation after testing positive for Covid last September.
Production on the £100m movie was shut down just days after it had resumed following the relaxation of lockdown rules.
And production of Tom Cruise’s Mission: Impossible 7 has also been disrupted after crew members tested positive for the virus.
Portrayal: A first look image for the TV series, which is based on the memoir of Sex Pistols guitarist Steve Jones, was revealed following the casting announcement
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text: The wheat stem sawfly (WSS), Cephus cinctus Norton, is an important wheat pest in the Northern Great Plains of the USA. No single control measure effectively suppresses WSS damage. This study provides information on the effects on the WSS adult settling preference behavior on wheat plants under laboratory conditions from treatment with both synthetic plant defense elicitors (Actigard.sup.® and cis-jasmone) and a botanical insecticide (Azadirachtin.sup.® ). In addition, field experiments were performed to determine whether these chemicals impact the WSS fitness (larval mortality and larval body weight), winter wheat plant fitness (infestation, stem lodging, yield, and quality), adult population of WSS and Bracon spp., and larval parasitism levels. Our lab results showed that there were no significant differences in adult settling behavior on plants exposed separately to each chemical and control. In contrast, when adults were exposed simultaneously to treated and untreated plants, there was a significant reduction in the percentage of adults settling on Actigard.sup.® and Azadirachtin.sup.® treated plants compared to plants sprayed with water in the same cage. However, in field situations, regardless of application timing and field location, none of the chemicals significantly reduced adult population or stems damage. The exception was two times applications of Actigard.sup.® had significantly lower WSS infested stem damage levels at 30 days after initial treatment applications at Knees and 50 days at Choteau locations compared to control, but without effect at the Conrad location. The field study indicated that two times applications of Actigard.sup.® significantly increased diapausing larval mortality percentages and lowered stem lodging levels compared to untreated controls at Knees and Choteau locations, while no effects at Conrad location. Larval body weight was significantly lower in plots treated with Actigard.sup.® at Knees and Conrad, but no effects at Choteau. No significant differences were found in wheat yield and quality in plots treated with chemicals and controls at any location. Bracon spp. adult population and parasitism levels were not negatively affected by the use of chemicals. In conclusion, this study offers insights on what treatments should be emphasized in more detail despite variable findings.