text stringlengths 13 81.7k |
|---|
TOP PERFORMERS: Fox is scoring 17.6 points per game and averaging 3.7 rebounds for the Kings. Buddy Hield is averaging 2.8 made 3-pointers and 21.2 points over the last 10 games for Sacramento. |
Luka Doncic leads the Mavericks averaging 5.8 assists while scoring 21.1 points per game. Dwight Powell is shooting 66.6 percent and has averaged 16.1 points over the last 10 games for Dallas. |
LAST 10 GAMES: Mavericks: 1-9, averaging 105.1 points, 42.1 rebounds, 24 assists, 6.4 steals and 3.8 blocks per game while shooting 43.6 percent from the field. Their opponents have averaged 113.3 points on 48.7 percent shooting. |
Kings: 3-7, averaging 117.4 points, 46.8 rebounds, 25.9 assists, 8.2 steals and 3.9 blocks per game while shooting 46.9 percent from the field. Their opponents have averaged 116.5 points on 46.7 percent shooting. |
Mavericks Injuries: Kristaps Porzingis: out for season (knee), J.J. Barea: out for season (lower leg), Maxi Kleber: out (wrist). |
Wreath Fineries at the Wineries! |
Create your Wreath. Make it your own! |
MARLBORO, N.Y. - Sept. 13, 2018 - PRLog -- Break out those tacky holiday sweaters, sip some cheer and get a jump on your holiday shopping! Ring in the season at the Shawangunk Wine Trail's exciting annual holiday event, Wreath Fineries at the Wineries! |
Choose the weekend or the Sunday you would like to attend, select your starting winery and purchase your tickets at GunksWine.com! The event is from 10am to 5pm on all dates. |
The fun begins when you check-in at your starting winery. There you'll receive a souvenir wine glass, a grapevine wreath, a Shawangunk Wine Trail ornament and wine tastings. Then proceed on a self-guided tour to the remaining 12 member wineries, receiving wine tastings and a snazzy new ornament to decorate your wreath ... |
This is a great opportunity to taste a variety of wines made in the Hudson Valley and also get your holiday shopping done and stock up for the holidays! The wineries will be decked out in holiday décor awaiting your arrival. We'll see you on the Trail! |
PLEASE NOTE: Tickets are only available online at GunksWine.com. Ticket sales close at 6pm on the Thursday prior to the event weekend. Tickets will not be available at the door. This event sells out year after year. We highly recommend purchasing tickets early insure you start at your favorite winery. |
Please drink responsibly. We encourage attendees to use a designated driver or transportation service. For additional information on the Shawangunk Wine Trail, including maps, transportation, lodging, and special attractions visit www.GunksWine.com. Follow @GunksWine on Facebook and Instagram. |
The great New York chef Paul Liebrandt will soon add an eight-seat, tasting-menu counter to his hot new Williamsburg restaurant The Elm. Although exact plans for The Little Elm are unknown, it’s certain getting seats will be near-impossible. |
Will I have any better luck there than at Momofuku Ko, where I’ve yet to eat after five years of trying? |
It’s a painful admission for a restaurant critic. How can I skip one of the allegedly most fabulous places of our time? |
But a more germane question on behalf of the dining millions would be: Doesn’t Momofuku chef-owner David Chang owe us an intelligible reservation system? |
Or: How many normal humans have enough time on their hands (or an “intern”) to tickle a booking out of the online maze — and then devote up to four hours for a meal there? |
Chang’s a brilliant, groundbreaking chef. I love his Ssam Bar and Ma Peche. But I’ve yet to crack Momofuku Ko. Its home page says my account “already exists” but offers no way to enter that account or start a new one. |
If I did ever break through, my reward would be a $175 per-head lunch lasting three hours — a duration that last made sense in the “Mad Men” era. Maybe I’m lucky to be a computer klutz. |
I’m probably nuts to hope The Little Elm doesn’t join Momofuku Ko in the world of Extreme Eating, which is more insufferably elitist, exclusionary and disproportionately expensive than the snooty “fine dining” of old. This entails struggling for months to book seats at a new restaurant superclass where, to consume 10-2... |
At all but Per Se and Eleven Madison Park, you sit at a counter that’s the chef’s altar. No one ever reports less than an epiphany after several hours under his halo. It’s the “Nicholas Nickleby” effect: Few who spent $100 a head to see the eight-hour long 1980s Broadway production, when others cost half as much, would... |
Superclass places offer tasting menus only. I don’t hold that against them. While I’ll own up to palate fatigue after 10 courses, I’ve savored more than a few marvelous tastings. Esoteric, rare raw materials impossible to serve on a large scale — like Masa’s seafood flown in from Tokyo, Atera’s “foraged” roots — thrill... |
But their elitism is lost on sages who celebrate the collapse of the archaic culture of starchy sauces and starched linen. Yes, today’s scene is vastly more open and informal. But it’s the tiny superclass which increasingly defines New York’s dining landscape to the world — and to many New Yorkers who now regard justly... |
Today’s superclass filters the snobbery of yore through new culinary and social prisms. Chefs boast of saving the earth and using “sustainable” products while their globetrotting clients, whom they rely on to stay afloat, spew greenhouse gas from private jets and limousines. |
Extreme Eating spots can be tougher to crack than the patrician rug joints that breathed their last in the 1970s. Then, everyone feared judgmental maitre d’s, snooty sommeliers and tables in Siberia. But if you wore the right clothes, they usually gave you a table. In 1969, Gael Greene wrote that a New York dining “mas... |
Once, middle-class families could save up for a special night out even at exalted Lutece. In 2000, Alain Ducasse’s Essex House restaurant was vilified over its $145 tab — although it was a mere $25-30 higher than at places just one tier lower on the scale. |
The gap’s much, much wider today. Overnight billionaires — Russian oligarchs, Asian chemical magnates, South American drug lords and Yankee-Doodle hedge fund thieves — drove up prices to levels beyond most households’ once-in-a-lifetime reach. Per Se’s nine-course menu was $150 in 2003; it’s $295 today. Meals start at ... |
Then there are the counters, derived from the kappo tradition of Osaka. Their insidious creep is a plague to be deplored and, if possible, outlawed. |
They deign to democratize seating by doing without a hierarchy of tables. No more class system! Sure: they desocialize the experience equally for all when everyone must face the chef, kiss goodbye to family and friend bonding, seduction, deal-clinching, and any of the myriad functions and pleasures which dining out is ... |
That is, unless you like meeting strangers. At one superclass counter, we were befriended by a fellow enjoying a big night out with a girlfriend. |
A Google search later turned up the reason for their celebration: he’d just been sprung from prison. |
The way-too-early roster rankings have hit their second installment with a few new faces in the latest group. |
Ranking an entire roster is difficult enough without attempting to mix in players that have never taken a snap with the Cowboys. Training camp really can't get here fast enough. |
40.) Ryan Williams, RB. If the Cowboys keep four running backs on the active roster, Williams should be in the mix. The second-round pick in the 2011 draft spent all of last season on Dallas' practice squad. During the 2014 preseason, Williams carried 25 times for 112 yards and a touchdown. |
39.) Tyler Clutts, FB. The fifth-year fullback scored his first career touchdown in the divisional playoff game in Green Bay, catching a 1-yard pass in the first quarter. Clutts averaged about 10 plays per game, helping pave the way for DeMarco Murray. |
38.) James Hanna, TE. The fourth-year tight end played in every game last season, catching only four passes but contributing greatly to the league's top rushing attack. According to Pro Football Focus, Hanna ranked 18th among NFL tight ends in run blocking. |
37.) Corey White, CB. White started nine games last year for the Saints, intercepting two passes and deflecting six. The Cowboys claimed the 25-year-old off waivers in March. He was selected in the fifth round of the 2012 draft. |
36.) Brandon Weeden, QB. Weeden started one game during his first season in Dallas. He completed 18 of 33 passes for 183 yards, 1 TD and 2 INTs in a loss to the Cardinals. If it's any consolation, Weeden's numbers that day were similar to what Detroit's Matthew Stafford put up against Arizona. Weeden finished the year ... |
35.) Gavin Escobar, TE. His offensive involvement was limited as the Cowboys continued to establish their identity with the running game. Escobar finished with nine receptions for the second consecutive season, however, he doubled his touchdowns from his rookie year, finishing with four. His pass-catching skills are ob... |
34.) Chris Jones, P. Jones wasn't needed as often in 2014. In fact, 29 punters had more attempts than his 57. Jones attempted 77 punts in 2013. He averaged a career-best 45.4 yards per punt with 21 of them being placed inside the opponent's 20-yard line. |
33.) Lance Dunbar, RB. Dunbar saw the largest workload of his career in his third season, totaling 316 all-purpose yards. He appears to be the team's No. 3 option in the running game behind Darren McFadden and Joseph Randle. |
32.) Andrew Gachkar, LB. The Cowboys signed the 26-year-old to a two-year, $5.2 million deal in March. In four seasons with the Chargers, Gachkar had 120 tackles and two sacks in 63 games. The former seventh-round pick started five games last season. |
31.) Jasper Brinkley, LB. Brinkley also signed a two-year deal ($6.5 million) with the Cowboys in March. The former fifth-round pick started 11 games last year for the Vikings, recording 74 tackles and a sack. He has spent four of his five pro seasons in Minnesota and one season in Arizona. |
Click here for numbers 53-41. |
Check back Monday morning for numbers 21-30. |
HOUSTON — When contenders have weak spots, they naturally pop up in roster talk. Spoke to a major league source tonight who said that the Rockies would have interest in second baseman Kazuo Matsui when he clears waivers. Matsui struggled mightily with the Astros this season, losing his starting job before getting jetti... |
The Rockies have a history of taking chances on no-risk, high-reward veterans. They did as much with Matsui in 2006, and he was a critical component in their 2007 World Series run. But those around the Astros said his bat has really slowed down. If the Rockies put him in Triple-A for depth just to get a look, that woul... |
Fox Sports reported Thursday night that the Mets have also contacted the Rockies about second baseman Luis Castillo. The Rockies will be connected to second base rumors as long as Clint Barmes continues to struggle offensively. |
According to a National League source, the Red Sox are tracking the progress of catcher Chris Iannetta in Triple-A Colorado Springs in case the Rockies make him available. |
–Ubaldo Jimenez was suffering through cramps in his left hamstring and right hip. He became dehydrated because of the heat. He said he will be fine for his next start, though he will not be doing his normal day-after run in humid Kansas City on Friday. |
Sakti3, an Ann Arbor advanced battery startup named as one of the world’s 50 most innovative companies in 2012 by the MIT Technology Review, has become affiliated with the U.S. Department of Energy’s Joint Center for Energy Storage Research (JCESR). |
JCESR, which is run by Argonne National Lab, is an important research organization that unites four private sector companies with five national laboratories and five universities. Sakti3 co-founder and CEO Ann Marie Sastry says the company would likely collaborate on projects and prototypes that use the company’s solid... |
Ann Marie Sastry, co-founder and CEO of Sakti3, says possible areas of collaboration include simulations as well as prototypes of technologies being used by the company’s solid state batteries. |
The JCESR announcement comes on the heels of news that Sakti3 was recognized as a 2014 Energy Innovation Pioneer at a prominent energy industry conference, held earlier this month in Houston, TX. The Energy Innovation Pioneer program aims to “identify the most innovative and distinctive new technologies in the energy s... |
Last year, at Xconomy’s Mobile Madness Motor City event, Sastry told the crowd that the first market her company plans to tackle is consumer electronics, rather than vehicles or power grids. Battery cells inside consumer electronics essentially have the same technology as those in vehicles, and Sastry estimated that by... |
Sastry says the company is currently focused on acquiring a big manufacturing partner to help scale. She declines to identify any of the companies that Sakti3 has been meeting with, but says an announcement is coming sometime this year. |
If you live in Europe, it’s hard to find a river that has not been polluted or dammed yet. However, a riverine treasure trove still exists: the Balkan Peninsula has many pristine free-flowing rivers well known to lovers of pure nature and adrenaline. |
Unfortunately, this is about to change. |
Currently, 2,683 hydropower plants are planned in this area stretching from Slovenia to the north of Greece. This is a massive increase from the current 714 plants in operation. Serbia and Greece have the highest number planned. Nearly every major river is targeted; even rivers that run through natural reserves are not... |
This is Europe’s last large wild river and it’s about to get dammed. Image credits: Krzysztof Dudzik. |
Why build hydropower plants in the first place? |
Hydroelectric plants work by damming the river so that the water’s level on that side of the dam is higher than the water on the other side. As it flows from the higher side to the lower side, the water drives a turbine to generate energy. The amount of energy produced by the dam depends on how far the water drops, the... |
Hydroelectricity is the most widely implemented energy source that provides fossil-fuel-free energy (though their carbon neutrality is under debate). It is considered a safe and reliable energy source. Many countries are divesting from fossil fuels in an effort to slow down climate change and they need to implement alt... |
There is also a darker side to this energy source that is usually misinterpreted as “green and renewable”. Currently, about 80% of the rivers in the Balkans are in good ecological condition. However, hydropower plants completely alter river habitats because they dam the river. Turning a flowing river into pools of stan... |
Consequently, this process has a large effect on wildlife in and around the river. Migrating fish have trouble crossing the dam and fish that enter the turbines can be harmed. These rivers are the home of the endangered Huchen fish, a salmon, that migrates to reproduce and would be severely affected by the proposed dam... |
That’s not all that will be destroyed. Roads and pipelines built for hydro power plants damage habitat on land. This is critical for a chain of species such as the Balkan lynx, endemic butterfly species, and other organisms that spend their lives between river and land. For instance, the rare butterfly Brown’s Grayling... |
Additionally, hydropower plants divert the water and change the surrounding area, making the area useless for farming, cattle grazing, and tourist activities. With the decrease in aesthetic value, tourism will be negatively impacted in an already poor region. |
Part of the rush to build these hydropower plants is to have them finished before the Balkan countries obtain EU membership and have to comply with stricter guidelines. A master plan including local governments, the EU, and investors should be created to minimize the damage to these rivers. |
In addition, the approved power plants should go through rigorous environmental assessments, and if possible, built to reduce the impact on the environment. The environmental assessments that have been conducted so far have been questionable, not the least because so little is known about these rivers. |
These are the last pristine aquatic habitats in Europe and should be protected before they disappear. In looking for solutions to climate change we should make sure that our Balkan pearls are not lost in the process. |
There is a campaign to stop this excessive damming called “Save the Blue Heart of Europe”. Their website has more information about the unique habitats under threat and the actions being taken to protect them. |
UNLV will be getting money to expand a program that helps middle school kids get ready for college. |
The Gaining Early Awareness and Readiness for Undergraduate Programs or GEAR UP targets kids in low-income or under-performing schools. The idea is to teach kids starting in seventh grade the skills they need to get into college and succeed once they are there. |
The Department of Education announced Tuesday it was giving three grants to the program totaling $7 million. The money will allow the program to expand into 11 middle schools around the Las Vegas Valley. |
GEAR UP provides students with counseling on college admissions and financial aid. They also get help in class and after school to improve their grades. The program also helps teachers with professional development. |
Congresswoman Shelley Berkley made the announcement Tuesday. She says programs like this one will help with job creation in the future. |
“I’m proud to have supported GEAR UP in Congress since its creation in 1999 and I recognize the importance of this program to communities in Nevada and for job creation today and in the future,” Berkley said. |
The middle schools that will now be part of the program include Brinley, Gibson, Sedway, West Prep, Bailey, Findlay, O’Callaghan, Von Tobel, Fremont, Knudson and Orr. |
ARSENAL winger Mesut Ozil is on the verge of signing a new contract. |
The 27-year-old has two seasons left on his current deal but the Daily Mirror claim an agreement has been struck in principle on fresh terms. |
Arsenal broke their transfer record to land Ozil for £42.5m from Real Madrid in 2013 but he initially struggled to win over Gunners fans. |
However, he has enjoyed a sparkling season racking up 18 assists in 33 appearances and earning a nomination for the PFA Player of the Year. |
Gunners chiefs have been keen to tie down Ozil, Alexis Sanchez and Jack Wilshere with the trio all nearing the end of their current contracts. |
The Times reported last week that Ozil and Sanchez need persuading to put pen to paper following the collapse of their title challenge. |
It was claimed that both players want assurances the squad will be strengthened when the transfer window reopens after Arsene Wenger added just goalkeeper Petr Cech to his squad last summer. |
But Wenger slammed speculation that his star duo are ready to leave. |
Three Little Figs founder Liz Cowan with co-jam maker Grant King. |
Liz Cowan worked in the fashion industry for 15 years, styling covers for magazines like Rolling Stone and traveling to gigs in Thailand, Spain and other exotic locations. But when she returned home to Portland a few years ago, she decided she was ready to forgo the fashion trade for a career in food. |
Preserving was the obvious food industry niche for Cowan, since the Northwest native had been making jam since she "could hold a spoon" and was already canning more than 300 jars of her signature balsamic fresh fig preserves for friends and family each year. She had the skill set, and she also knew her style of preserv... |
"I am an avid entertainer and I noticed a serious gap in the market. Whenever I went to put together a cheese board or charcuterie plate, I had to use foreign products like a French confit or a Mediterranean fig spread [as the condiment]. And even those were pasty," she says. |
, Cowan has improved upon those European-style preserves and created locally sourced jams with more complex flavors and both sweet and savory applications. Now she spends her days visiting farms, picking up produce and turning that produce into a beautiful artisan product. |
Cowan, a Portland native, moved home to get her hands in the food industry. She found herself drawn to making preserves and launched Three Little Figs in the fall of 2011. Now she spends 10- to 12-hour workdays overseeing every aspect of business and with her staff of two "kitchen wizards" produces 1,200 jars of preser... |
Cowan knows that her preserves are only as good as the produce she sources, so she's particular about the farmers she works with. "First and foremost, I look for people who treat their product with the same level of integrity we have with our preserves," she says. She partners with certified organic farmers (or sustain... |
Each jar of Three Little Figs preserves starts in the field with conversations about the farm's methods and the type of fruit and level of ripeness Cowan desires. When the produce is ready, she picks it up in her truck and heads back to the kitchen to wash, trim and chop it by hand. Cowan cooks all the prepped produce ... |
Three Little Figs' business has more than quadrupled, so Cowan is planning to move production to a larger space. But she has still turned down opportunities to trim work and costs. "If you are going to take shortcuts, you should just lock your front door and shut down your business," she says. "Whole Foods wanted to go... |
Cowan's former styling career plays more prominently into preserve making than it might appear. "I learned that putting a good dress on something is important and appeals to people," she says. "When you are in a store and a product isn't open for tasting, it has to look good. You would be a liar to say image doesn't pl... |
The company's Peach Prosecco Bellini blends local tree-ripened peaches with Prosecco to create a fruit-forward but not overly sweet preserve. |
For savory palates: Cowan can barely keep up with demand for her French Onion Confit, which pairs local sweet and red onions with thyme, white wine and brandy. It tastes like French onion soup in a jar and is a fitting condiment for an Alpine-driven cheese plate. |
Three Little Figs will debut new flavors as inspiration strikes. This year, Cowan will launch Grown Up Grape, which pairs local Reliant grapes with lavender and pinot noir. She's also dreaming up a recipe that showcases black plum tomatoes and another that will use gorgeous local apples this fall. |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.