So this morning we got a visit from a member of the Fishers Code Enforcement division about the garden we're in process of getting going in our front yard. I would like to publicly thank whomever decided that our garden/yard was that much of a distraction and chaotic look that they felt the need to complain to the city (via anonymous electronic posting at that), and never once ask either of us about what is going on.
I'm certain your concerns about the overall condition of the neighborhood are as numerous as what we perceive. I'm certain that your good intentions are also followed up with complaints to the city after each snowfall, about the lack of shoveling that is done on everyone's sidewalks. I'm certain that you've registered so many complaints about the upkeep of all the rental properties that members of the Code Enforcement know your phone number/ hand writing/ twitter handle by heart. I'm certain you've informed our esteemed city council team that there are multitudes of rotting fences, dilapidated swing sets, and collapsing relaxation zones (aka, decks/porches), that they've opened so many issues tickets to be resolved, that staff will have weeks of work in verifying the structural integrity and safety of all these potential death traps. Of course, you've removed all the dead trees from your property and had the stumps ground below the grass line surface and stacked the wood in nice piles in your back yard.
I understand your concern on the nontraditional approach to the suburban lawn that we've taken. You most likely have put hours and hours into developing the perfectly manicured, high density, Kentucky blue and Fescue grass mix. You've lovingly sprayed your yard with the 4-stage chemical treatments, or had a national yard service do it for you. After work we're likely to see you prowling your yard for those cursed dandelions and chickweed starts that attempt to invade our lawns at this time of year. You've most likely been out and mowed your lawn, with the self-propelled 6hp mower, several times already. You want to keep things highly organized and the appearance that not a single leave is out of place on your lawn. You yard is the envy of everyone else in the neighborhood. Really, it's impressive to have things so well organized and fraught over that you can take time to critique other lawns.
Let me take a moment explain how and why we what are doing, and what we're doing, so you can understand us as well as we understand you. When we first moved into our house, we created gardens in the back yard so we could happily raise some vegetables and herbs. Over the years the massive oak trees that flank our property grew, cutting off a lot of sunlight to those gardens. So we started moving our gardens to the front yard. You may or may not have noticed the growth of our front yard garden beds over the last few years, nor the mix of flowers, herbs, and vegetables, that have been planted and providing for us. We've taken a lot of effort to make there's been a cascade of color and activity from mid-March, straight through to the first heavy frost in late October. We enjoy looking at what's going on from plants to birds and butterflies.
In the last few years, whilst trying to dig in the leaves from our massive trees, we've noticed that about a half shovel's depth down there is nothing but thick impacted brow clay. So, late last year, much to your dismay, we decided that it was time to take our gardens a step up. We ordered 18.5 cubic yards of compost. This has been spread upon the entire front lawn, along with all the other areas that would not allow plants to grow. Under this 5 inch thick layer of compost is approximately 1000 gallons of shredded leaves, or twenty 50 gallon bags of leaves that would have ended up in a landfill. So we've attempted to use every aspect of the resources on our property, along with the waste from others' trees as well, to set up the conditions that would allow us to start planting an even larger display this spring.
Now that the weather has warmed enough to get outside and do something, I'm fairly certain you have not been paying attention to the activities in our yard over the last few weeks. That "over grown grass" that probably has been driving you nuts because it's not at some pre-measured length, is Rye. As in the grain that you can make bread, beer, or multitudes of various other food related items from. Technically, it is a grass and one that is far more resistant to our climate than fescue or Kentucky Blue. Because I'm fairly certain you're not going to remember this Rye is a sister to wheat and corn. Feel good that you've done your civic duty to complain about our tall grass, which was over the legal 6 inches as denoted in the City's ordinances as being "nuisance" level. We trimmed that back today so it won't be able to create the berry that I was looking forward to brewing and baking with. I really do apologize that it's mere presence caused you anaphylactic shock whilst you drove by in your hermetically sealed monster SUV. We'll be removing the remainder of that rye grass and will be replacing it with shorter level herbs, vegetables, and flowering ground cover. We have already started this process. In between rows of rye, we've already planted several types of flowers and herbs are would have allowed for a smooth transition from one edible plant to another. Alas, because of your conniption we'll only have flowers and herbs, if we're not in violation of city ordinances that protect people like you from us vicious plant growing foodies.
Further back in our yard, we've been busy planting onions, salad greens, and sage, whilst nurturing our hops and rhubarb plants, and getting things ready for items that will go in over the summer. Although we're still in the time of year where a cold snap could occur and would kill most seedlings, you're most likely left thinking we're just going to be farming dirt for the next six months moths and would just want that black dirt to just sit and collect weeds. You'd be horribly mistaken. Inside we've been teaching our kids how to start plants from seeds we saved from various plants we've had for the last several years. We know that saving seeds and planting from a known working plant stock, doesn't necessarily help the big box home improvement centers and the plant starts that have been provided by the mega-seed manufacturers, but we determined it is a lesson that is important for the kids to understand how food actually gets to the table. AND, we don't have to spend a lot for items that we know will work in our conditions. Where your kids are only reading about Gregor Mendel and his garden, our kids are actually doing some of the experiments he went through. Last year they both had very lengthy conversations with the gardeners at Conner Prairie about plants found at the museum. So they are actively looking forward to getting out and helping grow the food we hope to be eating later this year. I highly doubt there are other kids who're this excited about getting their hands dirty as these two.
Please feel free to stop buy and talk with us. We try to be friendly and explain what's going on as we're growing it. We tend to think that able bodied people should take a bit of effort and try growing their own food, and that it really doesn't take that much effort to do. We also realize this isn't for everyone, and we're not about to get preachy or go forcing our methods upon you. We're not trying to be bad neighbors or spoil someone else's view of the world. We're very much looking forward to seeing the all the flowers, butterflies, humming birds, and vegetables as the season goes along. We know it's not what you're used to, but it's a far cry better than looking at pile of junk, a rickety swing set, or nearly collapsed unpainted fences.


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People with orange color personality type can be described as social butterflies. They sincerely love people and like to be around others.
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Naturally sweetened, baked, and vegan. These doughnuts should be illegal.
I've been kicking off this month with some healthy treats, and I strongly believe that doughnuts should be no exception. I've made chocolate baked doughnuts and pumpkin spiced doughnuts, but this time I wanted to make something a bit fresher and lighter. Looking into my pantry and freezer and seeing a huge bag of frozen blueberries must have set off a lightbulb in my head because I seriously set to work right there and then. These doughnuts were done in a matter of minutes, and to keep the healthy theme going I decided to dip them in some vegan blueberry yogurt, rather than whipping up some sort of icing as a glaze.
AND LET ME TELL YOU, FRIENDS: THEY ARE GLORIOUS.
They're sweet from the maple syrup, fluffy and bursting with blueberries. The thick yogurt coating on top just hits the spot, and you can gladly eat these for breakfast and feel ready to take on the day.
Preheat your oven to 350F. In a medium bowl, whisk together the flour + baking soda + baking powder + salt and set aside. In another bowl, mix together the remaining ingredients, except for the blueberries. Add your wet mixture to your dry and mix until everything if fully incorporated - but don't over-mix! Gently fold in your blueberries until they're incorporated. Fill your six - donut pan with the batter, and bake for 20 minutes minutes. When you take the doughnuts out of the oven, give them a moment to cool before dipping into the yogurt or glaze you're using.
The beautiful batter right before I folded in the frozen blueberries!
Fill up your donut pan and bake these bad boys for about 20 minutes!
The donuts once they're done baking! Allow them to cool before adding any toppings.
Dipped these guys in vegan blueberry yogurt - such a good combo!
Make em' for dessert, for a snack, or just for breakfast - they're perfect, regardless!


VANCOUVER, BRITISH COLUMBIA--(Marketwired - Oct. 8, 2013) - Canada Carbon Inc. (the "Company") (TSX VENTURE:CCB) is pleased to announce that it has received the final results of the Geotech VTEM airborne survey performed over the Miller graphite property. Processing of the VTEM data allows for the derivation of multiple products used collectively in identifying priority targets for follow-up work. Five high priority targets were identified, two of which are known to correspond with marble rocks that host the graphite elsewhere on the property. Additionally, the calculated time constant processing (or 'Tau' constant) has identified 86 clusters of smaller-sized EM anomalies on the property which show a strong relationship in signal between each other. Assessment of these anomalies will continue, with testing of the targets through trenching and/or drilling under consideration.
R. Bruce Duncan, CEO & Director of Canada Carbon Inc. stated, "Canada Carbon is very pleased with the results of the Geotech survey, which highlights an impressive number of high-priority exploration targets that are widely distributed over the Miller property. Our excellent road access to the property will allow our team to quickly prioritize these anomalies and focus on those with the greatest potential. These geophysical results are an important technical asset that will continue to lead to new graphite discoveries in the very near future at the Miller graphite property."
The survey entirely covered two claim blocks (named East and West) that constitute the Miller Property. Principal sensors for the survey included a Time Domain EM system and two magnetometers to measure horizontal gradient. The total surveyed area is 25 kilometres (km)2 and the total line coverage is 336 line-km. Signals due to known cultural sources such as power lines and houses were removed from the EM data. On the East block, survey lines were flown in a northeast to southwest direction, with a line spacing of 100 meters (m). A spacing of 50m was implemented in the central part of the block where historic mining took place, and where graphite veins and pods are currently being tested through trenching and drilling (see news release September 18, 2013). Two major anomalies (E1 and E2) are present on the East block, occurring respectively at 100m depth and 80-100m depths. Anomaly E1 is located 800m north of the mine pit, with an approximate diameter of 400m. Magnetic maps show that E1 is located between two magnetic anomalies that could correspond to the contact of two geological units with a similar geological context to the known Miller mineralization. Anomaly E2 is located next to the current trench work area. Anomaly E1 is positioned where Canada Carbon recently obtained an access agreement for exploration work, with E2 partly included along its north extension (see news release September 5, 2013).
The West block was flown in a northwest to southeast direction with line spacing of 100 m. The West block hosts three major anomalies (W1 to W3). Anomaly W1 is located in marble and is sub-vertical at 100m depth, and W2 is also located on a contact zone of a marble with intrusive rocks. Both W2 and W3 are close to the surface according to the survey results.
The five main conductive targets were selected for their high amplitude conductivity, along with their significant extent (hundreds of metres) and detailed morphology. Additional conductive anomalies of lesser amplitude form dense clusters on both claim blocks. These clusters were selected on the basis of their spatial distribution and by the nature of the EM signal in between them as depicted on time constant image generated by Geotech.
On the East block, 40 EM clusters consisting of one or more EM anomalies are present, with the clusters having a mean diameter of approximately 100 meters. Among these anomalies, a 500m along-strike anomaly with a depth of at least 100 meters is present in the vicinity of the Miller mine pit and will be subject of further resolution by Geotech. Southeast of the Miller mine pit, an anomaly is also present that shows along-strike continuity with the mine pit anomaly. Many small historic trenches are found along these anomalies at surface, and Company geologists believe that it is very likely that graphite is the cause of these new anomalies.
The West block hosts 46 clusters with a mean size of approximately 200m, and is scheduled to be tested through prospecting and beep-mat surveys to prioritize their potential. Geotech will also continue to assess the data to resolve the centers of the five main conductors. This will also include detailed resistivity depth imaging and plate Maxwell 3D models. This information will be used to establish a drill program for the most promising anomalies.
Previous EM methods used on the property resulted in the discovery of many graphite veins (see press release dated June 27th 2013). The many historic graphite pits and trenches on the property indicate that graphite is distributed widely and the Company expects that many of the clusters will be correlated with graphite mineralization. Each of the anomaly clusters has the requisite size and EM response to represent potential new individual graphite discoveries. On-ground prospecting and beep mat surveys are planned over the main anomalies as well as over several of the clusters. The Company intends to complete these activities during the fall, with the results used to focus upon the best exploration targets.
Rémi Charbonneau, Ph.D., P. Geo #290 (an Associate of Inlandsis Consultants s.e.n.c.) is an Independent Qualified Person under National Instrument 43-101, and has read the Geotech Report and confirm the technical information provided in this news release.


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text:
Active Page: Different Versions of Exams
Each year, the AP Program develops and administers multiple versions of the AP Exam for each AP subject. Each version is developed with the same format, number, and type of questions.
Having multiple versions of the exam provides several key benefits for the AP community:
Schools have the option to offer late testing to students impacted by exceptional circumstances
The risk of students sharing exam questions across time zones is significantly reduced
Keeping Questions Secure
The most commonly administered set of free-response questions is posted on the College Board website two days after the exam. Some subjects will have more than one set posted. Only these questions may be discussed by students and teachers. Questions from other exam versions are not released publicly and are considered secure. Students and teachers shouldn't assume that the free-response questions on any given version of the exam will be released online and must check the questions posted on the College Board website before discussing any free-response questions.
Why are more than one set of free-response questions for certain subjects posted on the College Board website two days after the exam?
For some subjects, more than one version of the exam is administered on the regularly scheduled testing date in order to reduce the risk of exam content being shared between students.
How can the College Board guarantee that one version of an exam is not easier than the other version?
Through the process of equating. Because no two versions of a test can be developed to statistically equivalent levels of difficulty, equating is an essential process in the scoring of standardized tests for which score comparability is an important concern.
For exams in which two or more versions are administered, an Equivalent Groups Equating Design is applied following a random distribution of the different exam versions to statistically equivalent groups of examinees. The statistical procedures used in the equating process adjust for differences in difficulty among exam versions that are built to be similar in difficulty and content. As a result, the scores from the different versions can be used interchangeably. This allows the AP Program to ensure that students' scores are unaffected by which version of an exam the students took.
My students took two versions of the same exam on the regularly scheduled testing date. Why does this occur and how does the College Board decide which version of the AP Exam my students will receive?
To ensure that scores for different exam versions can be compared, valid scores from statistically equivalent groups of examinees must first be obtained. This requires that alternate exam versions are administered to small groups of students in the United States on the regularly scheduled testing date. This means that some or all students in one school may take a different version of the exam than the most commonly administered version(s). Overall, in a given year, only a small subset of schools in the U.S. receive and administer more than one version of the exam simultaneously on the regularly scheduled testing date.
Different versions of an AP Exam are distributed to a representative sample of schools of varying sizes across all major U.S. geographic regions. Selected schools are representative of the total population in terms of school characteristics and test performance. When a school receives two versions of an exam for a subject, approximately half of the students will take one of the versions given to most U.S. students, and approximately half will take the additional version. For most subjects, a school will not receive an additional version of the exam in consecutive years.
When there are multiple versions of an exam, what happens to my AP Instructional Planning Report (IPR)?
All students that test on the regularly scheduled testing date will be included in an Instructional Planning Report. If more than one version of the exam was administered to your students on the regularly scheduled exam date, your IPR for the selected subject(s) will be divided into two separate segments: one for the students who received a commonly administered version of the exam, and one for the students who took the additional version of the exam.
Are there any special administration requirements for the additional versions of AP Exams given in some U.S. schools?
No. While the exam booklets will have different codes on their covers that distinguish the versions from each other, the school does not need to (and should not) take any action to determine whether it has received two versions of an AP Exam.
Instead, the AP coordinator should simply distribute the exams as usual to students on exam day.
Federal and State Assistance
AP Fee Reductions

redpajama_set_name: RedPajamaCommonCrawl


text:
JOHN LENNON'S MOTHER JOINED IN AS BEATLES (JOHN & PAUL)REHEARSED IN THEIR KITCHEN
By	Beatles Magazine Posted on Monday, October 12, 2020 Tuesday, October 13, 2020 In JULIA BAIRD 0 JOHN LENNON, JULIA BAIRD	12
Julia Baird, 73, spoke of their childhood in Springwood in Liverpool with their mother Julia. Told that John and Paul McCartney had a 'determination' that other teens didn't.
She told how their mother, who was also called Julia, always 'encouraged' the singer's dreams, despite other parents they knew deterring their children from pursuing a career in music.
John's sister told how their mum would play the 'washboard and the banjo' as her son practised in their Springwood home, and that her brother and pal Paul McCartney had a 'determination' that other young musicians didn't.
'We didn't know any differently,' said Julia. 'John was our brother, we were always together. It was a very close knit family for the youngsters.'
When asked whether she always knew that John was special, she admitted that having a brother in a band was nothing special in their local community.
'Everyone had a brother that was in a group,' she told. 'But they all dropped off as they got to 15, their parents got them out, [they] went to university, they all wanted to do different things. But John and Paul had a determination the others never had.'
Speaking of her late mother she went on: 'In our kitchen in Springwood in Liverpool, is where our mother not just encouraged and said you can have the kitchen to rehearse, it but joined in.
'She played the washboard and the banjo, my mother wanted to be in the group herself I think.'
Julia described her brother as ' a bit bossy' but reminisced about memories of trips to the cinema and John helping her with school work.
She said: 'He's six and a half years older than me, very much the older brother – a bit boss. He played with us, drew with us, practised our time tables with us, took us to the cinema to see Elvis and then the little picture and then Elvis again.'
John's family always held a place in his heart, with Julia revealing he picked them out of the crowd ahead of the Liverpool premiere of the band's 1964 film A Hard Day's Night.
'The real premiere was in London with Princess Margaret,' explained Julia. 'But he said the real premiere was in Liverpool the next day and the whole family went and John came out and chatted and said: "Where's my family?".'
Following the band's breakup in 1970, John released his debut solo effort John Lennon/Plastic Ono Band in the same year, releasing Imagine less than a year later.
Julia revealed that in 1973 John came home to Liverpool from the US looking for his family: 'We didn't lose John until he went to America, and it wasn't only us that lost him then, everybody lost him physically. 'But in 1973 when John came back he was looking for his family and we said, "We're all here John, we haven't moved anywhere…". We started getting letters and phone calls and until he died we were in touch.'
Following her brother's death, Julia was unable to listen to his songs, but over the years has managed to find comfort in the memory of her late brother.
Julia confessed: 'It was terrible at first, none of the family could listen to anything. And even now, if an interview comes on, and it's likely now, and I hear his voice, and it's like "oh".
'I actually only watched Above Us Only Sky for the first time ever last week because of the piano at Strawberry Field. But I watched it and it was quite hard, but by the end I was enjoying it. It's a weird thing. And that film almost felt personal.'
Julia told that the family will celebrate the birthday of John, who was shot dead aged 40 in New York in 1980, by having a meal together as a family.
Explaining more about the community project Strawberry Field, Julia said, 'He [John] called the song Strawberry Field his only psychoanalytic poem.
'I see John as a poet, very much so. And he said that was his favourite song. And Strawberry Field is a very special sanctuary and now it's reopened.'
WHEN JOHN LENNON TEAMED UP WITH HARRY NILSSON TO COVER BOB DYLAN SONG "SUBTERRANEAN HOMESICK BLUES"
MARGARET NOLAN, "A HARD DAY´S NIGHT" ACTRESS, DIES AT 76


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text:
import threading

import numpy as np
from mpi4py import MPI
import tensorflow as tf

from baselines.her.util import reshape_for_broadcasting

class Normalizer:
    def __init__(self, size, eps=1e-2, default_clip_range=np.inf, sess=None):
        """A normalizer that ensures that observations are approximately distributed according to
        a standard Normal distribution (i.e. have mean zero and variance one).

        Args:
            size (int): the size of the observation to be normalized
            eps (float): a small constant that avoids underflows
            default_clip_range (float): normalized observations are clipped to be in
                [-default_clip_range, default_clip_range]
            sess (object): the TensorFlow session to be used
        """
        self.size = size
        self.eps = eps
        self.default_clip_range = default_clip_range
        self.sess = sess if sess is not None else tf.get_default_session()

        self.local_sum = np.zeros(self.size, np.float32)
        self.local_sumsq = np.zeros(self.size, np.float32)
        self.local_count = np.zeros(1, np.float32)

        self.sum_tf = tf.get_variable(
            initializer=tf.zeros_initializer(), shape=self.local_sum.shape, name='sum',
            trainable=False, dtype=tf.float32)
        self.sumsq_tf = tf.get_variable(
            initializer=tf.zeros_initializer(), shape=self.local_sumsq.shape, name='sumsq',
            trainable=False, dtype=tf.float32)
        self.count_tf = tf.get_variable(
            initializer=tf.ones_initializer(), shape=self.local_count.shape, name='count',
            trainable=False, dtype=tf.float32)
        self.mean = tf.get_variable(
            initializer=tf.zeros_initializer(), shape=(self.size,), name='mean',
            trainable=False, dtype=tf.float32)
        self.std = tf.get_variable(
            initializer=tf.ones_initializer(), shape=(self.size,), name='std',
            trainable=False, dtype=tf.float32)
        self.count_pl = tf.placeholder(name='count_pl', shape=(1,), dtype=tf.float32)
        self.sum_pl = tf.placeholder(name='sum_pl', shape=(self.size,), dtype=tf.float32)
        self.sumsq_pl = tf.placeholder(name='sumsq_pl', shape=(self.size,), dtype=tf.float32)

        self.update_op = tf.group(
            self.count_tf.assign_add(self.count_pl),
            self.sum_tf.assign_add(self.sum_pl),
            self.sumsq_tf.assign_add(self.sumsq_pl)
        )
        self.recompute_op = tf.group(
            tf.assign(self.mean, self.sum_tf / self.count_tf),
            tf.assign(self.std, tf.sqrt(tf.maximum(
                tf.square(self.eps),
                self.sumsq_tf / self.count_tf - tf.square(self.sum_tf / self.count_tf)
            ))),
        )
        self.lock = threading.Lock()

    def update(self, v):
        v = v.reshape(-1, self.size)

        with self.lock:
            self.local_sum += v.sum(axis=0)
            self.local_sumsq += (np.square(v)).sum(axis=0)
            self.local_count[0] += v.shape[0]

    def normalize(self, v, clip_range=None):
        if clip_range is None:
            clip_range = self.default_clip_range
        mean = reshape_for_broadcasting(self.mean, v)
        std = reshape_for_broadcasting(self.std,  v)
        return tf.clip_by_value((v - mean) / std, -clip_range, clip_range)

    def denormalize(self, v):
        mean = reshape_for_broadcasting(self.mean, v)
        std = reshape_for_broadcasting(self.std,  v)
        return mean + v * std

    def _mpi_average(self, x):
        buf = np.zeros_like(x)
        MPI.COMM_WORLD.Allreduce(x, buf, op=MPI.SUM)
        buf /= MPI.COMM_WORLD.Get_size()
        return buf

    def synchronize(self, local_sum, local_sumsq, local_count, root=None):
        local_sum[...] = self._mpi_average(local_sum)
        local_sumsq[...] = self._mpi_average(local_sumsq)
        local_count[...] = self._mpi_average(local_count)
        return local_sum, local_sumsq, local_count

    def recompute_stats(self):
        with self.lock:
            # Copy over results.
            local_count = self.local_count.copy()
            local_sum = self.local_sum.copy()
            local_sumsq = self.local_sumsq.copy()

            # Reset.
            self.local_count[...] = 0
            self.local_sum[...] = 0
            self.local_sumsq[...] = 0

        # We perform the synchronization outside of the lock to keep the critical section as short
        # as possible.
        synced_sum, synced_sumsq, synced_count = self.synchronize(
            local_sum=local_sum, local_sumsq=local_sumsq, local_count=local_count)

        self.sess.run(self.update_op, feed_dict={
            self.count_pl: synced_count,
            self.sum_pl: synced_sum,
            self.sumsq_pl: synced_sumsq,
        })
        self.sess.run(self.recompute_op)

class IdentityNormalizer:
    def __init__(self, size, std=1.):
        self.size = size
        self.mean = tf.zeros(self.size, tf.float32)
        self.std = std * tf.ones(self.size, tf.float32)

    def update(self, x):
        pass

    def normalize(self, x, clip_range=None):
        return x / self.std

    def denormalize(self, x):
        return self.std * x

    def synchronize(self):
        pass

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47. Jami Curl
Jami Curl is a candy dreamer, master storyteller, and founder of QUIN.
Quin Candy
Quin Candy Instagram
Jami's Instagram
Jami's Blog
Olive & June
Union Wine Co.
Kandace:
I am interested in knowing a little bit about where you're from and how you made it to Portland and all the other story.
Jami:
Okay, I'm from Ohio. I grew up in Ohio and then moved around. My dad had a job that move just around the country a lot so I lived in lots of places but I always say that I am from Ohio. I moved to Portland in 1997 which there was no pro-district, it was a completely different place. I went to school at Ohio University, studied English and Theater.
Perfect for candy.
Yes, exactly. Picked Portland based on an article that I read in the local paper that said Portland, Oregon at that point probably Oregon was a city raised on coffee, beer and books. I thought that place sounds amazing so I moved here with my best friend from high school having never been to Portland before and have been in here except for a short stand of teaching English in Hungary I've been here since then, since '97. I've had marketing jobs when I first moved here which is what I channeled the English and Theater into was marketing. Then, I have always baked or done some kind of sweet treat making on the side even through college I earn extra money baking stuff for whoever wanted it.
I was in the school of theater, did a lot of treats for rehearsals and things. Then, here in Portland was making wedding cakes on the side while working full time and then pushed that into a bakery which I had for almost nine years which is crazy to think about. Then, towards the end of the time of the bakery, St. Cupcake that I had I was making candy just to sell at the counter and figure it out a line of products in my voice in the world of candy and used that to build the brand of QUIN.
Which you have done quite well very quickly.
I mean it's crazy, if I can say it about my fear, a person is allowed to say this about them so I'm really hard worker and that I get a lot done usually because I just laser focus and I like to work. I work hard but it seems to be working. I think also that I can't take all of the credit for where the business is at at this point because whatever it is that we're doing I think it's really speaking to people. The idea that candy doesn't have to be over manufactured, gross stuff. It's still a luxury or not even a luxury because cheap candy is cheap candy but it's something that people still really indulge in and then make this other type of candy that cost more but is better. I think for some reason especially with parents and things really speaking to people at this point.
It's interesting, you talk about nostalgia for candy, it's like I didn't feel nostalgic for candy until I tried your candy and then it was like that hit me and it's like I didn't even know that was inside of me and I think it seems like some … What is that? What's happening?
I think that's one of the best parts of food in general is that whether or not before you eat it you don't know what it will do to you. Then it will whether it's the flavor or the way like the cherry flavored candy makes you drool right here and it takes you back to remembering something that cause you to do that. Sitting down and eating, anything from a waffle, anything really that brings you back to something someone made for you or to a road trip that you took and your parents supplied you with all this candy to keep you busy, whatever it is. It's like food itself has the ability I think to get in there and pull at things you had no idea existed. That I just feel that is a part of me and so that's what I put into the candy and that people get it and that you even have that experience without being prepared for it. That's the magic part of it I think.
Your names are amazing, the 'dreams come chew.'
Thank you. Thank you, that candy in particular I worked to try that. I knew that I wanted to make a fruit chewy candy, had some ideas for it and was working towards it and then I dreamed of that recipe. The dream was I was in a lab coat with a scientist table and lots of steaming buns and burners and all this other things. Then, in the dream I looked down at the sheet of paper and there's this formula written down and when I woke up I wrote that down and I went to work and I made that candy and it's exactly what we use as the recipe, the exact recipe. It's just really five ingredients in that candy so there's not a lot to it as it is but it just, the ratio of sugar to water and how we do it.
Had you been working on chews before? Had you been thinking about something like that?
I knew.
Are you a psychic or what?
What's happening? I think that my desire to learn to work 24 hours a day had a part in that, just kidding but I knew that I didn't want to make candy that was really chocolatey. Something that's missing from the market itself I think is fruity stuff. That was one of the goals was to achieve that. Then, asking people what kind of candies they love when they were kids or what they eat when they are at the laundromat because that's where a lot of adult people like, "I eat the candy, gross candy when I'm doing my laundry." It's so funny like Starburst or Hot Tamales or whatever it is. Just like a whole cyclone of information that all came together that caused me to want to nail it I guess. Then, I mean the nice thing about that recipe itself is you could really do anything, working on a mint version for Christmas.
Oh wow. I just recently learned that it's a thing to roast Starburst when you're camping and I had one of your chews when I was … I couldn't get myself to do it. I ate it.
I think that that would help the Starburst to heat it up like that for sure, for sure.
What were your favorite candies as a child?
I loved and actually still have a soft spot for Hot Tamales, like fake cinnamon hot candy that's how I make fire balls. I used to love the flavor of my milk with those. I put it in my milk and then drink this cinnamon hot pink milk which is so gross to think about now. Now that I have a kid and imagining me letting him do that thinking what was my mother, what was she thinking. It's crazy but I love that type of stuff and then I really loved giant jawbreakers also. Stuff that lasted a really long time. Because if your parents are bringing you into a place and letting you pick something I would always pick something that last a long time, being like weird, greedy child with candy.
The fake cinnamon though, I really like. We have been playing a little bit with, trying to nail down some kind of cinnamon thing that works for me and we haven't been able to do it yet. Then, we don't have the type of machine that you would need to make something like a Hot Tamale or a Jelly Bean, that harder not super hard but like a candy shell with some centered you need this machine called the panner for it. We're working on to try to figure out some cinnamon hard candy, I just haven't done it yet. We haven't been able to figure it out.
What about Nerds?
We have this list of things to try and we just put the finishing touches on a candy that's like fun dip where you have the powder and stick and you lick it and that. We just finished that. Nerds are on our list for sure. Pop rocks also or what I have been, the last time that I visited New York I was at this, there's amazing food book store there like food really the book store and I found this book that's in French that tells how to make … It's basically a hard candy that you shape and then you can put a filling in it so what we're aiming towards is this hard candy with the fizzy stuff inside of it.
Wow. Okay.
The book, I don't speak much French but I have a seven year old kid who goes to French school so I bought the book and brought it home like, "Tell me what this says. Tell me what this says." I just want to learn the technique and then I can figure the rest of it out.
How's he doing decoding it for you?
He's good, I mean he's like, "This says this, this and this," when I got to the number part like the ratios for the recipe he was basically like, "I don't know, 7,000 what? I can't remember seven." He's so funny.
I do have a question.
How much time do you spend working on new ideas for flavors versus everything else you do at QUIN?
I spend about 10% of my time actually in the kitchen. Whether it's at my house or not. Then, probably 40% of my time thinking about what to make without actually being in the kitchen doing it. Jotting down ideas and working out ratios because once I have a recipe nailed down then you know how much sugar it's going to take or how much water it will take, how much fruit it will take to make something so that's easier to not have to be right in the kitchen to figure something out. Then the other half of my time I spend just working to build the business or working on employee issues or any number of things that you know all about.
Being a boss.
Three percent of your time sleeping?
I don't sleep very much. This thing that I just, I think that it has to do with traveler. What it is? I used to be really good, I used to always describe my talent as sleeping and walking. Two things that I always prided my self on and now I just cannot, I just can't sleep. I sleep five or six hours on the best night but I often wake up at 3:30 and then I usually just try to make something to make the most of my time. I get out of bed and make a recipe.
You're not setting an alarm for those times?
No. I just wake up like refreshed and ready to go and full of energy. It's crazy and then on the tape I was just in L.A. for work this past week and one of the days that I was there I didn't get up until seven and I thought, "Oh, my God I just lost half the day. What am I doing in bed still?" Then I obviously needed to sleep so it was good. I get up and I have this, we're working, I'm trying to figure out some uses for burnt pretzels. That's my new thing that I feel I can make things with. I have this really …
What is a burnt pretzel? Literally a burnt pretzel?
There's a company that in New York that has agreed to sell me their rejects essentially the pretzels that gets over baked so they are hard, salty pretzels. Then I've been buying them and I have pounds and pounds and bazillion pounds of them and I'm working on doing everything from grinding the burnt pretzels up, steeping them in milk or cream and putting that cream into a caramel so that we can make a caramel that taste like a pretzel without actual pretzels in it. Things like that. I have all this pretzels at my house and I've made ice cream with them, I made like a malted dark chocolate ice cream and peanut butter in this burnt pretzels. It sound so good. It was not bad. It was not bad. When I can't sleep I try to use my time to figure something else out.
I've noticed your Instagram there, a lot of, "4 am this is what I just baked."
Yup. That's okay though. I think it's fine and then my kid wakes up and he's like, "You made cinnamon rolls in the middle of the night?" "Yes. I did."
I imagine it's also quiet, nobody is emailing and calling.
Yes, that's what I love. That's why, exactly why. It's exactly, it's so nice to give up a little bit of sleep to just have some time. You know how it is it's a lot, all day long and then you have I always refer to home is my second shift. From the gate, got to clock in, make dinner and do the laundry and do kids stuff which I really want to be able to do.
I've seen you Instagram, your son and he seems so driven already like so focused on learning craft. I see that in you too, was that something that you had as a child or is this what you think is …
Yes, I started working, I had always had the desire to make food or to eat sweets or to figure out how to do it and then when my mother finally relented and allowed me to get my first job, the summer I turned 12 in Ohio. I worked at a place called the Geneva Dairy Delight and I scooped ice cream and worked at the deep fryer. I mean I turn 12 in July and that's the summer job. It's crazy to think about but I was … I'm sure that I appear to be, 40 years old because I was so, "This is exactly what I want to do. I'm going to learn to do this and I'm going to do it." Then ever since then I have worked that hard at everything.
Did you get the scoopers arm?
I have had that weird tendon thing like forever. Then I was even scooping cupcakes and like cookies and all that, yes I had.
In high school and they always just had like …
Different. Theo, he is really interested in learning things. I mean he pretty much already had this life plan which is hilarious because he's seven but it's in the performing arts. He definitely has this drive to do that and he … With kids I don't make him do anything, we just give them choices or have tapped into his interest and then I present to him like these are the things that speak to you that you could go and do. We will help you figure out, we will drive you here, I will pay for it, whatever you want and then he figures it out. He spends almost all day Saturdays at this triple threat class, singing, acting and dancing.
Oh my God.
When he goes you can tell that he has been among his people all day that he is at a place where he is understood and people have similar interest. It's funny. I let you know. My husband isn't like that. He's not like either of us at all, he's not nearly as driven or interested or relentless. It's interesting.
That's probably a nice balance.
Yeah for Theo, yeah because they are like, "Let's just go to the lake today." I'm like, "What can we do that will help us reach whatever goal we have?" It's good for someone who is seven, really good.
From Jami's Instagram, Her favorite saying, burnt pretzels and Olive & June Nail Salon in LA.
You've been doing a lot of traveling lately too. I've seen New York, L.A.
Most of it is to, those are the two markets where I definitely I mean there's a really good response to QUIN in both of those places. I go, I do demos in both of those places where I get to know the customers and meet with our retailers and talk with their staff about the candy and how we do it and all those things. It's really nice piece of education because then they can sell the candy easier because they've met me, they know the story, they understand how it's made and all these things. Then, I was in L.A. last week to do, I did super fun candies magic presentation at the Hammer Museum at UCLA which was super amazing.
Then, met with some people who were opening a tiny capsule store for QUIN inside of this place called Olive & June which is a nail salon in Beverly Hills which like … A first it doesn't make sense but then you go there and you see this sparkly nails that I have which they made me do and then it make sense. It's a really beautiful girly nail salon that they don't allow food inside but they want to have this candy experience. We're doing this capsule shop there that will be on going, it's opening on Thursday this week so I'm going back to L.A. Thursday morning to do that. Then, there's a conference happening in L.A. on Saturday called create cultivate and it's put on by Darling Magazine so I'm going, QUIN is one of the sponsors of that so I'll be going to that also.
When I know that I'm going to be somewhere or if I have a plan then I try to work as much work into it as possible. Then find out what's going on that would be an interesting match for QUIN and then I just start making phone calls and then all of a sudden I'm at the Hammer Museum.
It sounds like you're hit some really cool restaurants in a way too though I guess, finding a nice place down there.
Yes, that I went to this thing called the Unique Camp which …
Yes I saw that.
Yes. It was, how anything is in life it was exactly what you made of it. If you went there with a close mind and weren't ready to figure out why you were there, who you should meet or who you should be connecting with and it was a total waste. Parts of it were horrible. Horrible food.
Yes. Which was I couldn't even believe it. Bad food but really amazing people attending it. The people part of it overshadowed every other bad thing about it. The people that I met there a lot of them live in L.A. I will be in contact with them forever. Two of the women that I met I'm working on projects with them now. One of them is a chef and she's coming up to Portland and she's doing a pop up dinner and a pop up brunch at my kitchen. All these things, figuring out how to do things together and that's one of the reasons why I ate so well in L.A. is because all these women that I met at camp are involved in food.
That camp you put away your electronic devices for the entire …
Yes, they give you a small canvas bag that has a watch in it, not even a digital watch just a watch and you have to take the watch and put it on and put your cellphone in that bag and hand it to someone which was … At first I mean, at first I think I kept thinking oh I put my phone down somewhere and I can't find it but really I didn't have it. By the end of the weekend I didn't even care and actually didn't turn my phone on until I got to the airport after the whole thing was over. It was really nice. It was really nice to not have it.
You seem to be very plugged in. Instagraming often, you respond to email quicker than almost anybody.
It seems like that would have been a pretty big change.
Yes. It was. My main concern was because it was so beautiful there and they did a really great job of making everything look so campy and amazing that I couldn't take photos of it. I brought my instant camera which helped me get over that need to take pictures of things. Then they had photo booth set up everywhere so you could … I think that they understood that that would be this problem for people like me who want to … There was that and then the rest of it I knew my team had everything handled so I didn't really worry about responding to things because I made a plan before I left and I mentally prepared myself for it.
I guess that would be similar to the middle of the night also, you probably don't spend a bunch of time checking emails.
You're busy, we were busy, we're doing workshops, team building which was really hilarious.
Dance party.
Dance parties, there were a lot of crap, Martha Stewart people were there doing like leading craft things and things.
It was fun, literally at a Boy Scout camp in bunk beds, in cabins, camp, definite archery, swimming, horse back riding, all that.
What was your take away? Do you think it was the relationship? The time to foster those?
Yes. Absolutely, because there wasn't anything truly mind blowing that we learned in any of the workshops but the people really good, really important. We take a bus to Big Bear and on the bus ride back to L.A. from Big Bear I thought I was assessing it wondering if it was worth it and worth the time and worth the money and all of this. Then when I got off the bus and we were in the parking lot saying goodbye to everyone and I thought this was the best thing I've ever done. It was really … it was good. I mean, it's an interesting thing and it's all creative people who were there. An interesting energy for three days for sure.
We came very close to going to that camp actually.
I watched everything you posted about it, should we do it next year kind of thing.
If you decide to do it, do it to attend, you should contact them and pitch something that you present. You would be better at attending because you still attend it but I think that you would be really suited to do something more than that, yes.
I've been watching a lot, you seem very good at becoming a part of something or teaching, that's something that I'm starting to learn. If I want to go somewhere it's been ten years I could probably teach something.
Exactly. Exactly and I think that so many people whether you're new to something or midway through or whatever it is there are so many voices and so many unique perspectives on everything that there's room for ideas. There's always such a different spin and I mean with the work that you guys are doing, yes whether it's from how we get our clients or what we do once we, all of it. People will find very useful I think.
From Quin's Instagram, Quin shop in Union Way, Quin packaging and some gorgeous candy.
I saw that you were doing a class on social media at some point.
Are you teaching? What was that about? I see on Instagram a lot and I've always wondered if that's just your personality or if it's something you're really thinking a lot about. What you're putting out there.
Oh no, I mean right, it is who I am. That's for sure and I do the Specialty Food Association, we're a member of that. They put on the fancy food show in New York which is one of the reasons that I was just in New York. They don't have a lot of young members and savvy members and so when it comes to putting on events in Portland they kind of … Who are we going to ask to do this part of the social media and then I think they were just, "Oh, Jami. She can do it." People who like Jam company from wherever it is and that's people who are all 55 and older who are really struggling to figure out …
What's this Instagram thing?
That part of it is really fun, I think that speaking to people who don't know about it are on the fence about whether or not they should do it and showing them or explaining to them just simple things that I have gotten out of just an Instagram post.
Do the lights go on?
With their minds, they are like, "Right." Yes, yes and they see it. Then, they start whether it's on Twitter or Instagram or whatever, start following me then you can see that they are working towards that which is great. I like to Instagram for sure and I have definitely gained a lot by using Instagram. The rest of it I just always tell people and I think that I read, I think I read a, I think I read a blog post that you did where you said that you pick your top three and spend the most time at your number one and then supporting time on the other two. That's exactly the way that I do it. I mean I quit Facebook, we don't have a Facebook for QUIN and I stopped Facebooking I don't know maybe three years ago.
I did it because I figured out how much time I was spending on Facebook and then I realized I could do a million other things with that time. I stopped cold turkey and that is the thing that I think that you have to figure out what you can let in and what should take over your time that is really precious and what you shouldn't. That's like why I think Instagram really works for me because it was so fast and easy.
I's so visual and positive. That's one of the things we love about it is that there isn't a lot of place for debate.
It's basic, this is what's making me happy right now.
Exactly, exactly. That's one of the things that always used to get me down about Facebook is all of the … I couldn't handle especially in election time. All the things that are going on in the world I just don't want to let that in.
It's a good thing. We certainly don't recommend anyone get a Facebook page anymore. I haven't gone so far like totally shut someone down if they are already using it. A lot of times, some … Personal investment already but I can't remember the last time we suggested like, "You need a Facebook."
Why would you? I mean it's crazy. I mean, yeah when we stopped using, we close the Saint Cupcake Facebook page we had 10,000 followers. Some really ridiculous amount of people who are … All this backlash that people think.
Yeah. I think it's just human nature where you are brave enough to make a decision and then to talk about it out loud and immediately the people who are really into Facebook feel like you're judging them. They don't see it is just a decision you're making for you, they see it as this judgment that you're passing on them. I think just human nature to get really upset about it.
Specifically Facebook for some reason I think if you were to say, "I'm not going to use Twitter anymore." I have a hard time thinking that Twitter would be upset."
That's the type of thing you have to look back to and that's probably why I don't enjoy Facebook as it is.
You are a big Justin Timberlake fan?
Yes. I just went to see, it is so funny. That's one of the things that I did when I was just in L.A. I went to see Justin Timberlake and we magically, we were in the front row which I was not prepared for and the woman that I was with we didn't really realized that that's what was happening to us and then that type of thing happens. You freak out, I freaked out. He's an amazing performer, he puts on a three hour show and it is flawless. Amazing, really amazing for Justin Timberlake.
I never have seen him I feel like I should now.
Really? He is coming to Portland on November 20th. I just bought my two of my staff tickets who love him. I just bought them tickets so that they can go. He's good and I saw him in Seattle. I'm ridiculous. I saw him in Seattle also which is crazy and then in L.A. but it's a unique experience.
I really have to check it out. That's what you do when you're awake in the middle of the night, you're dancing.
Basically, yes, 3:30 in the morning if I'm working on the candy or baking cookies there's definitely a Justin Timberlake involved.
This night kitchen thing, I mean is that the same thing you're just waking up?
It started in the kitchen at work where after everybody went home I would go home, see Theo, make dinner and do all that and then I would have the itch to work on a recipe and so I just go back to work. It's quiet, no one is there maybe, I would have a couple of staff people come in, we'll make some snacks and then we'll work on whatever it is that we have in our heads. A lot of the recipes that we use were developed that way for sure.
Your staff helps you with recipes?
I have one woman named Megan on my staff who we share a palette and that is really important in this that I taste something and she can taste exact same thing in it. Great. I can tell her via text or on the phone or in an email about something that I want to try and explain the steps to doing it and she comes to make it. For being, if I'm out of town or if I'm somewhere else and I have this idea and I really want to try it she can just do it. It's amazing. It's amazing because we share this food brain and it's invaluable.
Is that that you taste the same things and you like the same things?
Yeah. We really don't part ways on any of the foods which is nice. We're going to Salem tomorrow because she's assisting me, I am the judge of the confections, it's like home confection category of the state fair tomorrow, right? I guess that there are 300 entrance though. We have to eat all of these 300 things in four hours.
How do you do that?
I think I'd spit it, I think it's like wine tasting I assume. That's at least how I'm approaching it.
That's not how I taste wine.
They said in the information that you bring something to eat aside from the things that you are tasting, thinking through like the most … Like a pizza.
Meat. Lifesaver.
Two steaks and one pizza. I don't know. She's just easy like that where she, "Yes, I will definitely come and do that with you." It's great.
She can eat half of the food for you. It's like another Jami of the same …
We are exactly the same.
That's so nice. As I've been looking at your Instagram I have been coming up with this ideas of what I think you're doing next.
Let's do it. Yes, okay. How exciting.
There's only a couple.
Are you starting a pop corn line?
Yes. Yes, we're debuting it at Feast, the food festival that happens in September. We're partnering with Union Wine Company. They make the wine in the can and all the other wines and we're doing a night market which is one of the feast events. Two pop corns for them, one is a Pinot Grio Caramel Corn and another is a Reese and caramel corn.
Yeah, I guess.
How do you made them?
I know how I'm going to make them.
We'll do, they have that I don't know if you've seen Union Wine Company has an amazing silver truck, wine truck that they take places. It's amazing. This vintage I don't know, French or German some kind of amazing truck that opens and there's a bar inside and they pour wine from it. It's really neat. They'll have that set up and then we're doing this pop corn thing and then we're also making another carnival food for it that are all themed on their wine. We make pop corn for caramel that we make and it is really super popular.
From Jami's Instagram, bringing Quin Candy to a Justin Timberlake show, playing with wine and candy with Union Wine Co.
Is that already out? The caramel corn?
The candy that has the caramel that taste like pop corn is, that's how this whole thing started, yes.
I've seen it okay, she's been eating a lot of pop corn.
Yeah, yeah, it's one of my top five favorite foods pop corn is. I love it.
Then you have a friend that does hot sauce?
Are you guys ever trying to …
We are always working on figuring out what we can do together and I just haven't been able to get the right thing yet. The next thing hopefully it's Marshall's hot sauce or haute sauce as they call it. I need a sauce that has a little less garlic because the garlic really, really intensifies once you start cooking it. We're working on it, that's one of my top things some kind of chili candy.
When you were talking about the hot … I was like, you can find a way to do that.
This is my only other one. Are you going to start a camp in Idaho?
In Ohio? Yeah, that's my retirement plan but I'm hoping for early retirement where I can do, I am overcome and obsessed with the idea of it. It is intense. One of the reasons that I went to the unique campus because I just wanted to see what it was like and I feel like I have had, I've talked to a lot of people and done a lot of chats and things like that where people really respond to that idea of going some place and learning to do something that they don't know how to do. It doesn't have to be a week. It can be a weekend or whatever it is. Some kind of food related culinary summer camp themed thing, absolutely. Absolutely.
Then, I mean I always thought about bed and breakfast and that type of thing. I am the type of person who in a party situation or a dinner or whatever it is I don't necessarily like to be the person who's being taken care of but I love doing, I love taking care of people. If you can come to my house for dinner I highly recommend it. I love that part of it so the camp or a bed and breakfast or whatever it is to me the ultimate show of that love or the things that I'm obsessed with. Because I don't want to do the camping myself but I want to set up this amazing experience for other people. That's what drives it. Then, in Ohio where I spend … Because I'm from there I spend a couple of weeks there in the summertime. There's this Boy Scout camp that is the most amazing.
I think I've seen …
Yeah. It's really the greatest place ever and it provides a ton of inspiration and I drive a car there even though I'm not supposed to and I parked outside the gate and I sneak in. Sorry guys and then I looked at everything. It's amazing. Totem poles and huge amazing vintage looking dining hall that's just seats like 250 boys.
Are they still using it?
They use it only on certain weekends so no.
You can take over the rest.
Yeah, that's what I say. They say that one of the biggest problems with it is it's so big that they can't fence it. That's one of the main concerns, parent concerns. I think …
You have adults.
Who needs a fence? Exactly.
Awesome. What is next for you? What else is next? You're teaching a class at Feast too, right?
Yeah, candy is magic. I am, we're doing a hands on class learning how to make this fun dip candy that we're doing which would be fun. We start the classes, I start them out with a side by side comparison of candy that's made by QUIN and candy that is more industrial made. We have this amazing chart that all the candies that's out on and we taste it all and talk about ingredients and why textures are like this and why the flavor taste is fake. It's fun, super fun so it starts out that way and then we move into the actual hands on portion of the class.
You could leave with …
Yeah. Really good so I'm doing that and then in September also I'm going to New York to bring back home this wrapping machine that we had built for us. This crazy candy machine factory in the Bronx. It's this amazing, it looks like a roulette wheel and the pieces of candy that we cut into squares fit in this holes and then it slides around in a circle and then pops up into this thing and a piece of cellophane gets wrapped around it.
How are you wrapping it right now?
With our hands.
Every single piece?
Yes. Yes and this machine which cost …
You were so excited about this machine.
I'm sure.
The machine itself cost a ton of money, tons of money but it will do in 90 seconds what it takes one of our candy wrappers to do in an hour.
Right, I mean it's amazing.
In order to, it's a massive piece of machine so I'll go to this place in September to learn how to use it with a couple of my staff members. Then we'll come back to Portland in time for us to … We're moving into a new kitchen on the corner of Water Avenue in Hawthorne over in the east side. We'll have our offices, our retail space and our kitchen and this wrapping machine all in one thing that people can come inside and see everything that's going on. Then that's where we'll do, because I want to do this, I have this idea in my head for a breakfast brunch party thing. A ticketed thing but not, no pressure like it would be if you came to my house to eat brunch.
We'll be able to do all this stuff because we have this full kitchen over there.
It sounds amazing.
Those are my things.
Awesome. Just that.
No big deal.
Thank you so much for coming in.


[S16] 1920 United States Federal Census, Ancestry.com, (Name: Provo, UT, USA: The Generations Network, Inc., 2005;).
Ancestry.com. 1920 United States Federal Census [database on-line]. Provo, UT: Ancestry.com, 2005. Indexed by Ancestry.com from microfilmed schedules of the 1920 U.S. Federal Decennial Census. Data imaged from National Archives and Records Administration.1920 Federal Population Census. T625, 2,076 rolls. National Archives and Records Administration, Washington D.C. For details on the contents of the film numbers, visit the following NARA web page: NARA. Note: Enumeration Districts 819-839 on roll 323 (Chicago City, Cook County, Illinois) are missing, even though the NARA catalog lists them as being there. The Family History Library catalog also lists them as missing. Hutchinson Ward 6, Reno, Kansas, ED , roll , page , image 922.


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There was a time when gyms were a testosterone-dominated environment, but in this day and age you're just as likely to see ladies working up a sweat, ponytails swinging as trainers pound the treadmill. Unfortunately, there is still one area that a lot of female gym users steer clear of and that is the free weights section.
But trust us. Give it a go. We guarantee you'll be reaping the rewards in no time.
As the popularity of strength training increases amongst women all over the world, this question has answered itself. Males and females are built differently, so women's bodies don't react to weight training in the same way as men's do. Maybe you've been put off of strength training after seeing bodybuilding women, but remember, building that physique takes years of constant training and an immensely strict and specific diet. It's not something that happens as soon as you do a few barbell squats.
Well if I won't bulk up, what does strength training do?
Most people believe that cardiovascular exercise burns fat and weight training is only good for toning and defining. This simply isn't true.
Let us explain. The rate at which your body burns fat is called your metabolic rate. The faster your body uses up the energy (calories) from food intake each day, the more it has to rely on the fat stored around your body for energy. Whilst a cardiovascular workout will increase your heart rate and get you burning lots of calories during the activity, after the session your metabolism will return relatively quickly to it's normal rate. With strength training, the aim is to push your muscles to their limits. They then rebuild and recover for to 48 hours after your workout. This recovery process requires energy, leaving you with a spiked metabolic rate during the stage that seasoned athletes call 'the after burn'.
Muscular cells use more energy and therefore burn more calories than fat cells within your body, which means that over time, as your muscles get stronger and your body fat percentage decreases, you'll be left with an increased metabolic rate. In a nutshell, all calories consumed will be burnt quicker, even when you're sitting on the sofa!
Is it too late? Am I too old?
You're never too old to lift weights. In actual fact weight training is the perfect cure for a lot of those changes that happen in the body as you get older. In women over 50, oestrogen levels in the body start to drop. This hormonal change can dramatically reduce your metabolic rate, and it's not uncommon for women to gain half a stone or more at this time in their life. Strength training can help to boost your metabolism back up and get your body burning fat again!
Strengthening your muscles, particularly those in your legs will also help you to stay active and independent later in life. You're less likely to struggle with aching joints and back pain too!
Having the initial confidence to enter the free weights area might feel like a big step into the unknown, but embrace the challenge and we're sure once you're there you'll feel right at home.
If you still feel you need some help making that adjustment to include weights in your regime, we've got plenty of ways to help you. From free inductions and programme reviews for all of our members to affordable personal training sessions if you want extra support and guidance, speak to a member of our friendly gym team to see how we can make the transition to the weights area as smooth as possible!
Try something new. Step out of your comfort zone. We bet you'll feel empowered just for giving it a go! You'll leave the gym with your head held high and a spring in your step and you're bound to start seeing results in no time!
I'm one of the more elderly slightly disabled ladies, I walk with a walking frame, following a couple of back operations hip replacements and knee replacements, but I love to try and keep fit, I go to the gym at least once or twice a week, I ride my horse once a week, can I benefit from weights too.


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Nina Frances St. Clair Wells, 84 of Buchanan, passed away peacefully Friday, March 22, 2019 at her residence surrounded by her loved ones. She was born on Friday, September 21, 1934 in Troutville, a daughter of the late James H. B. St.Clair and Pauline Marie Haymaker St. Clair. She was also preceded in death by her brothers, Warren, Hugh & Sonny St. Clair & her sisters, Roberta "Ro" Alexander & Mary St. Clair.
She is survived by her children, Iva Tolley & husband, Donnie, Susan Wells, Julie Lovern & husband, Mark, Mitch Wells, Dorothy Boozier & husband, Don; her brother, Homer St.Clair; her sisters, Dorothy St. Clair, Alice Varelos, Betty Cash & husband, William, ten grandchildren, seventeen great grandchildren as well as numerous nieces & nephews.
A special thanks to the Carilion Hospice team, especially Regina Harding & Seth McCormick for their tender loving care. In lieu of flowers, the family requests donations be made to the Bedford County Nursing Home Activities Fund, 1229 County Farm Road, Bedford, VA 24523.
A service to honor Nina will be held on Sunday, March 31, 2019 at 2:00 pm at Updike Funeral Chapel, Bedford with Chaplain Seth McCormick officiating. Arrangements are being handled by Updike Funeral Home & Cremation Service, Bedford.


text:
What Happened in Galice, OR?
Evidence & Documents
Donate to the Legal Fund
History of the Sugar Pine Mine
What Can I Do to Help?
Early history of the Sugar Pine Mine is largely unknown. There is general agreement in the literature that the mine was discovered in 1860 by Cassidy and Draper, making it the first lode mines discovered in the Galice district and one of the earliest in the state of Oregon. However, other records suggest that the Sugar Pine was actually discovered in 1858 by P. Cassidy, J.E. White and B.F. Simms who sank a short shaft into an ore body on the top of Sugar Pine Butte.
The 1860 Federal census lists a P. Cassidy (born, 1807 in Ireland) living in Galice precinct who is 53 years old, as well as Job White (birthplace unknown) of Briggs precinct who is 21 years old and B.F. Simms of Galice precinct who is 36 years old. In 1860, Cassidy, White and Simms build an arrastre at an unknown location, but little mining is done. Thomas Martin (born Ireland) of Galice precinct, who is 31 years old, buys out J.E. White's interest in Sugar Pine. Martin owned a saloon and boarding house called the "Eagle" on Skull Bar at the mouth of Galice Creek, as well as extensive water ditches. William Martin was responsible for giving Applegate Gulch, a tributary of Galice Creek, its name. William Crow and five other miners locate ground on the same ledge as Sugar Pine (later known as the Green Ledge).
Nevada geologist Robert Streiff, a former owner, suggested that the discovery of the Sugar Pine mine is probably related to the early development of the Old Channel placer mine nearby. It is likely that gold-bearing quartz float from the Sugar Pine vein was found while constructing the lower water ditch that served the Old Channel mine. This ditch is now the main access road to the Sugar Pine, Blackjack and Gold Plate mines.
Raster Adit at the Sugar Pine Mine, circa. 1880s
On February 9th, 1876, George F. Green and D. Develbers relocate the Sugar Pine, recording the notice in Volume 3, Page 76 of the Josephine County Clerk's records. The Green Brothers and D. Develbers drove the "Raster" or No. 1 adit, constructed an arrasta on Galice Creek and began extracting high grade from above the Raster adit. An open wood chute was constructed from the Raster adit down almost 2000 feet to the arrasta on Galice Creek to deliver ore from the mine. High grade ore can still be found scattered across the hillside below the No. 1 adit from this early open-topped chute.
The Sacramento Daily Union reported on April 6th, 1881 that "the ledge owned by the Green Brothers of Galice Creek, Oregon, is yielding rock enough to keep the arrastre running steadily. The quartz will average $50 per ton, with plenty in sight."
In the "Resources of Southern Oregon" (1882), it was reported that "the quartz mines of Galice Creek embrace the the Green and Yank Ledges, which are parallel, but dis-similiar lodes. The Green Mines, called also the Sugar Pine, was discovered twenty years ago, and has been worked more extensively, perhaps than any other claim in Southern Oregon. The vein is in slate, stands nearly vertical, with a strike nearly north and south, and obliques through the country rock. The thickness of the vein varies from nothing to three feet, averaging perhaps seven inches.
The vein matter is white, splintery quartz, accompanied by much talc, with occasional deposits of calc spar. The metallic constituents are chiefly iron pyrites, copper pyrites and a very little galena, which last is regarded at the mine as an infallible indication of 'pay rock'. The sulphurets of copper and iron occasionally occur in large masses, forming a considerable part of the vein at the point,, and these massive pyrites carry a very high percentage of gold, the assays of solid specimens of copper pyrites reaching $2000 per ton (at $18.94 an ounce).
Part of the quartz assays from $30 to $80 per ton, a portion falling below $20, and another portion, containing too little gold to pay for extracting is considered waste rock. The workings include four tunnels, the longest 550 feet in length, and the four aggregating 1200 feet; a shaft sixty feet deep, a winze sixty-five (feet in length), and many yards of stopes. The amount of pay rock extracted has not much exceeded 1000 tons, whose yield probably averaged $25 per ton (at $18.94 per ounce), as worked in an arrastre, with a loss of nearly all the rich suplhurets, of which but a small part was saved."
The West Shore Magazine, reporting on the mines in Northern Josephine County in 1886, reported that: "Quartz veins are numerous in the mountain region of Northern Josephine. The country rock is highly metamorphic and exceedingly favorable to the existence of veins... The Green Ledge, called also the Sugar Pine, has produced twenty-eight thousand dollars in bullion, and has but lately ceased working. The quartz pays from thirty to eighty dollars per ton."
The total production from this period exceeded $25,000 (at $20 per ounce) or over 1,250 ounces of gold. Lower grade mill ore was left piled along the walls of the Raster adit where it was ultimately found and milled by L.H. Wiese during open pit mining in the 1980s. Several mall adits and prospect pits near the Raster tunnel were also excavated during this period.
The Green brothers started the No. 2 or "Green" adit sometime before 1887 but little ore was mined.
On February 24th, 1892, George F. Green located the Sugar Pine North Extension, recording the notice in Volume 6, Page 147 of the Josephine County Clerk's records. On March 24th of this same year, John Bolt locates the Sugar Pine South Extension, which is said to adjoin the Sugar Pine on its north border and the Bull Pine claim (later relocated as the Golden Cycle) on its south border. The location was recorded in Volume 6, Page 148 of the Josephine County Clerk's records. Later in the year, John Bolt, a well known local merchant and pioneer from the mining town of Waldo bought out the Green Brothers for $9000 in gold (a modern day equivalent of nearly three-quarters of a million dollars) and forms a partnership with Kaspar Kubli, a well known rancher and mine owner from the Applegate Valley. Around 1894, twenty-two year old Frank Knight from Sterling Creek in Jackson County bought out Kubli's interest for an unreported figure. Later, Bolt buys his share of the mine out.
On July 8th, 1899, John Bolt died at the age of 62 and was interred at the Jacksonville Cemetery. A flurry of interest surrounds the mine as the financial affairs of the Bolt Estate are sorted out. As one example, on March 1st, 1901 the Bohemia Nugget, reported that H.W. Kirchoff of the Standard Pyritic Smelting Furnace Co. was in Grants Pass, Oregon erecting a smelter over the past weeks and was "interested in taking a leasing bond on the Sugar Pine in Galice".
A month later, on April 5th, the Morning Oregonian ran a headline that read "Revive The Sugar Pine" and states "Thomas Heady, an experienced mining man, has bonded the Sugar Pine quartz mine on Galice Creek in Southern Oregon, and now has a force of men cleaning out old tunnels and drifters and otherwise putting the property in shape. "The Sugar Pine Mine," Mr. Heady said, at the Perkins yesterday, "has been abandoned for several years, on account of the death of its owner. It has produced a large amount of good ore and there is a fine ledge now being tapped with a 400 foot tunnel. This ore body is six feet wide and assays well. I consider the Sugar Pine one of the most promising properties of that locality, and there are several well-paying ledges there."
The Morning Oregon reported on January 17th, 1902 that "From Galice Creek comes the report of a fine strike of free gold ore in the Sugar Pine mine, owned by George Boll, but bonded to Dr. C.R. Ray. The tunnel is in 600 feet."
Not long after this article appeared, William I. Dowell, a local area farmer and miner, purchases Sugar Pine at a Sheriff's sale. Dowell Road in Grants Pass, Oregon is named for W.I. Dowell. Inside of a year, he is forced to sue the Estate of John Bolt (see Dowell v. Bolt, 45 Or. 89) in the Circuit Court of Josephine County over the result of an earlier court action involving H.C. Austin, one of Bolt's creditors. The case was subsequently appealed by Austin to the Oregon Supreme Court, who affirmed the findings of the Circuit Court in Dowell's favor.
In their August 1st, 1904 issue, "Mineral Wealth" reported extensively on the Sugar Pine, remarking: "The Sugar Pine quartz ledge on the right fork of Galice Creek was one of the first discovered in Southern Oregon, having been located in 1860 by two miners, Draper and Cassidy, who organized a partnership and built an arrastre in the following year, although little was further done. The prospect lay idle until the spring of 1872, when the Green Brothers located it and built a new arrastre, the only kind of milling plant the property has ever had. They ran a drift on the ledge and stoped out about $5000 (at $18.94 an ounce). The following year they ran a lower drift, stoping from that level about $10,000 in the year. A third drift also yielded $10,000 from its stopes. This represented practically the last milling the property has seen (1882). A lower level had been driven on the vein for a distance of 600 feet. The vein exposed is small, frequently narrowing to the barest seam, but has never been lost. In 1882 the property was acquired by Bolt and Kubli. The Kubli interest, some ten years ago was sold to Frank Night. Recently, the whole property was acquired by W. I. Dowell at sheriff's sale. The tunnel was continued to a point over 700 feet in, but has come into a change of formation, pronounced by some to be a form of serpentine, which seems to have cut off the continuity of the seam. This fact, however, is making no difference with the present owner, Mr. Dowell, who expects to either sink or upraise at one or two of the more promising points in the tunnel. The strike is north and south, with a slight dip to the west and the formation is diorite. The concentrates are high grade, three tons, the only concentrates ever saved, yielded about $4100 (at $18.96 per ounce)."
In 1905, the Salt Lake Mining Review reported that "The Sugar Pine, one of the first quartz mines in Southern Oregon to be successfully worked, now bids fair to become one of the big gold producers of this district. The Sugar Pine was first operated in 1873, when, with an arrastre, $30,000 (at $18.94 an ounce) was taken out by George and Daniel Green and other owners. The shoot of rich free milling ore having been worked out the property passed through various hands until three years ago it came into possession of W.I. Dowell, of this city (Grants Pass, Oregon). Mr. Dowell felt certain that the vein would at least prove to be a big low-grade proposition, with a possibility of its producing more high-grade ore. With this expectation in view, he has had considerable development work done and now has a tunnel driven on the vein for a distance of 800 feet, the breast being at a depth of 300 feet on the vein. As Mr, Dowell expected, the ore has steadily gained in value and he is now taking out some fine ribbon quartz that is flecked with free gold. Mr. Dowell will continue development work for some time to come and this year will either put on a mill himself or sell the property. The mine is located on the Right Fork of Galice Creek, five miles up from the Rogue River."
By 1910, the Sugar Pine is reported to have been owned by Mrs. Mary Ellen "Mollie" Dowell-Belding of Grants Pass, Oregon after her father, William I. Dowell passed away. Records indicate that Mollie was born in Illinois in 1869, had once been a cook for mining crews, but was later a school teacher. Her husband was William P. Belding, a fairly well known mining superintendent who managed mines in Idaho and other states, as well as in Mexico between 1895 and 1910. Mollie's marriage to Belding was so turbulent that it resulted in multiple separations, until finally he abandoned her and her young son, Don, around 1905 after the Orofino Mine near Merlin, Oregon, where he was employed operating the concentrator, closed down. After being abandoned, Mollie turned to teaching as a way to make some income, but required financial assistance from her father to help raise her young son. Due to Belding's financial situation, she chose to lease the Sugar Pine Group to varying parties.
On April 25th, 1911, Belding amended the original location notices for the Sugar Pine, Sugar Pine North Extension and Sugar Pine South Extension, which were recorded in Volume 20, Pages 17, 18 and 19 of the Josephine County Clerk's records. Belding's notices state that the relocations are made to "definitely (describe) the boundaries … and is made without waiver of any rights acquired under the said original location and conveyances of said mining claim(s)."
A 10-stamp mill was moved on-site in 1908 and briefly operated but was apparently not successful and moved to the Oriole mine.
A level, narrow wagon road was constructed from the No. 2 adit north around the ridge to a point above Quartz Creek where a second wooden chute was built to deliver ore to the 10-stamp mill.
By 1911 the Blacksmith tunnel (No. 3 level,) had been driven 700 feet .
It was some time shortly after this period that Western Metals Mining Company acquired the Sugar Pine as well as several other properties in the Galice area, including the neighboring Blackjack property. Stockholders in Western Metals Mining Company included E.D. Briggs, G.S. Butler, S.W. Gordon, W. Kraft, P.J. Kraus, J.J. Seidel, and P.B. Wickham.
Western Metals completed the No. 3 adit 150 ft below the No. 2 level, drove several raises connecting the two levels and mined a considerable amount of ore. A camp of several buildings was constructed on Quartz Creek between the Sugar Pine and Blackjack claims as well as a water-powered 5-stamp mill adjacent to the creek below the camp. Production records from the Western Metals operation are lost, but an estimate of production, based on the stopes mined and the grades remaining adjacent to these stopes suggests that about 2075 tons of hand-sorted ore were mined with a gross gold content of approximately 3110 ounces.
Western Metals abruptly closed the Sugar Pine mine around 1928. L.H. Wiese reported (to Streiff) that when he reopened the adits in the 1970s, all of the tools were neatly piled along the various drift walls. He stated that everything had been left as thought it were the end of a shift and the miners expected to come back the next day. Mr. Wiese even found survey plumb-bobs still hanging from the drift backs and a transit still on a tripod in the middle of the drift. Mr. Wiese stated that according to local lore, the mine manager ran off with the company president's wife, who was also the bookkeeper for Western Metals. The president then quickly 'pulled the plug' on all mining operations. This was later (2013) verified by Stephan Wickham, a grandson of P.B. Wickham, who reported to the current owners that: "My grandfather P.B. Wickham, after over 20 years of marriage. divorced from his first wife Vera (Verna) Wickham. She married J. (Julius) J. Seidel. In the divorce settlement she acquired a number of P.B. Wickham properties (Western Metal Mines). PB, in the early part of the 1900's, had a house across from Galice Creek."
Perry B. Wickham is perhaps best known to history as the superintendent of the Almeda Mine and a one time operator of both the Greenback and Ashland Mines. In September of 1938, the Grants Pass Daily Courier Article stated: "P. B. Wickham is generally regarded as the leading mine owner and operator of this section and his holding besides the Greenback, include Standard Metal Mine, and Standard Placer on the Rogue River in Josephine County, the Shorty Hope Mine, and the Ashland Mine near the city of Ashland in Jackson County, the latter being at present the largest lode of gold produced in Southern Oregon with continuous operation under present ownership since 1931".
By 1930, Oregon Mining News reported in August of this year that: "The Western Metal Mines Company, J. J. Seidel, secretary and general manager. Box 481, Grants Pass, Oregon, is planning a program of development for its property. It controls the Sugar Pine, Black Jack, and Golden Cycle, all gold-producing mines, and the Seven Thirty, and Copper Eagle, which produce copper, in addition to their gold content. A crosscut will be run from the Mill Level, to the Sugar Pine Vein, and caves cleared, and some re-timbering done on the Copper Eagle Vein. Two more stamps are to be added to the stamp mill, which will bring its capacity up to between 20, and 25 tons, of ore daily. The principal development is 3,300 feet of tunnel in the Sugar Pine, and 1,100 feet of development in the Black Jack. Louis Lynn Walls, 672 Rush Street, Chicago, is President of the organization."
The Sugar Pine and all the other claims owned by Western Metals eventually ended up in the possession of J.H Gordon and Neil R. Allen, a law partner of a local Grants Pass firm, Schultz & Salisbury, in December of 1957 after they conducted a hostile take-over of the company. Starting in 1948, Gordon, who had become manager of the company sometime in the late 1930's, began to express concern about the lack of activity at the mine and the resulting amount of claim jumpers that he had been forced to drive away. Allen and Gordon hatched a plan to expunge the twenty-three other shareholders in Western Metals of their interests in the company and to take control of the mine for themselves. The process took nine years.
On June 22nd, 1957, Niel Allen and Jack Gordon assigned, to Niel Allen's wife, Evelyn, for a "valuable consideration", the right to pursue a $6000 collection claim against John Doe Engwer, Herman F. Frank, Blanche P. Kelley, Walter E. Kelley, E.D. Briggs, Dr. Louis Lynn Walls,, G.S. Butler, P.B. Wickham, M.H. Price, Dr. Parkes, John M. Bryant, Verna Seidel, J.J. Seidel, A.W. Seidel, Wm. C. Kleiner, Jos. M. Bandish, Henry Studt, Flora Wickham, Rose Griffith, P.J. Kraus, Walter Kraft, S.W. Gordon, E.T. Staples, their heirs and any un-named stock holders of Western Metal Mines Company. The assignment gave Mrs. Allen (later known as Mrs. Niebel), the authorization to sue the above named individuals for the collection of the monies and to discharge the claims.
On October 10th, 1957, Miss Allen succeeded in court action against the named parties. On February 14th, 1958, Evelyn Allen is awarded possession of thirteen unpatented mining claims in the Galice District previously held by Western Metal Mines Co. and was assigned ownership of the properties, together with all appurtenances, by way of Sheriff's Deed.
On April 13th, 1959, Niel Allen passed away a few weeks before his 65th birthday, his portion of ownership in the Sugar Pine Group passing to his law firm which became Schultz, Salisbury and Cauble. On November 20th, 1969, Evelyn M. Niebel (formerly Evelyn Allen) quit claimed to Jack Gordon "six claims on the Sugar Pine", adding "I hope he makes his million out of them."
Jack Gordon continued to maintain the claims and do assessment work, often hiring L. Herman Wiese to assist him. Gordon's half-interest was purchased by L. Herman and Helen Wiese of Merlin, Oregon in around 1978.
L.H. Wiese had been involved in a logging accident which prevented him from continuing his logging work. He acquired the claims and conducted open trench mining on both the Blackjack and Sugar Pine claims with a D-4 Cat dozer.
The quartz gold ore was hand-sorted by Wiese and his wife in the trenches, transported in a pick-up truck to his small stamp mill and milled, using an amalgam-coated copper plate to recover about 70% of the gold values. His original mill was a 3-stamp mill located in the city limits of Merlin, Oregon. Later, he erected a larger 2-stamp mill on Quartz creek at the site of the old Western Metals camp (after his neighbors complained about the noise!)
The outcrop of the Sugar Pine vein was eventually mined down to the level of the old Raster adit in a large open pit. Ore adjacent to the old stopes, parallel veins and ore stockpiled inside of the Raster adit was milled, recovering a total of about 200 ounces. Additional significant surface production by Mr. Wiese also came from the Oregonian, Blackjack and Victor claims. Minor upkeep of the underground workings were done by Mr. Wiese but no ore was mined underground.
L.H. Wiese eventually was forced to purchase the other half of the interest in the Blackjack and Sugar Pine mines from the law firm. In order to finance the purchase, he sold an interest in the claims to W.J. Pieren, a local underground miner, in about 1980. Pieren drove several adits both on the Oregonian claim and the Blackjack claims, but never extracted any ore.
We thank you for your comment. Come back again soon as we continue to chronicle the abuse and crimes of the Bureau of Land Management against us.
~ The Sugar Pine Folks.
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There are two types of stenosis that can affect the spine. The most common type by far is lumbar stenosis. Cervical stenosis, while much rarer, is the more dangerous of the two types of spinal stenosis. It is a situation where the spine is under compression, and that is always a very dangerous situation. Keep reading to learn everything you need to know about this condition.
Before explaining what cervical stenosis is, you first need to understand how the spine works. The vertebrae of the spine are a protective case for the spinal cord. The spinal cord is like the information superhighway of the body. It transmits nerve impulses from the brain down throughout the body.
These nerve impulses control every single thing we do, including breathing, moving and feeling. If the spinal cord is damaged, people can lose the ability to do some or all of these things. That is why it is so important to protect the spine.
Cervical stenosis is a compression of the spinal cord along the vertebrae of the neck. This usually happens slowly over time due to aging. As people age, the spongy discs that cushion the vertebrae can start to bulge out, which leads to a narrowing of the spinal column. This narrowing is the definition of spinal stenosis.
The symptoms of this condition are not very pleasant. It can cause pain, numbness and stiffness in the neck, arms, legs, hands and shoulders. It can cause a loss of coordination and balance, which often causes patients to trip and fall. It can also cause a disheartening loss of bowel and bladder control.
It is very serious when someone is diagnosed with this condition. Mild cases can be treated with pain medications and physical therapy, and exercise is often recommended to maintain function. However, for serious cases of this disease, patients will often be advised to undergo spinal surgery.
All surgeries are serious procedures, but anytime the surgery involves the spine it is particularly nerve-wracking. Patients who undergo spinal surgery are always given a warning that they could lose the ability to walk if something goes wrong in the surgery.
Spinal surgery for cervical stenosis involves removing the discs, tissue and bone that is causing the compression of the spinal cord. Also, vertebrae may be fused together during the surgery to provide greater stability to the spinal column.


Apparently that commute only takes the bicyclist 15 minutes, a pretty good pace for a 3-4 mile trip!
That is an awesome idea. I actually had a similar idea, except I was planning to video record my commute home on the bus. Then make a video of it in fast forward just to show how many cars you pass in the carpool lane and why it is totally worth it.
That actually sounds like a really good idea Justin. I'm sure that if you did it over a week's time you'd certainly capture some odd characters on the bus.