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America's TV addiction: It's a matter of time, a lot of time.
By Katherine Westphal
In September 2005, Nielsen Media Research, Inc. reported that Americans watched an average of 4 hours 32 minutes of television per day. Amazingly, very few alarm bells went off in America, warning of the potential consequences of this huge amount of time.
Thank about what that little fact means.
4 hours 32 minutes per day.
4 hours 32 minutes EVERY day.
4 hours 32 minutes EVERY day for 365 days per year.
Let's add that up. Perhaps 4 hours and 32 minutes does not seem like that much time. It probably does not feel like that much time, since the hours seem to fly by, when you are engrossed in a program. However, per week that adds up to 31 hours 44 min. That is 31 hours 44 min. EVERY week. For adults, that looks like nearly a full time job. For children, that means they are being educated by their sets more than they are being educated by their school teachers.
Per month that adds up to 136 hours, or 5 days 16 hours. The average American is spending five and 2/3 solid days EVERY month watching TV.
Are these numbers starting to look a little more alarming yet?
Let's look at the time one average American spends watching every year. 365 days at 4 hours 32 minutes every day adds up to 1,655.8 hours every year. That is 69 days every year. That is almost 10 weeks and over two solid months every year. Over a lifetime of 72 years, that adds up to over 13 years. That is an insane amount of
time, and that is just for one person. Consider the effects for society as a whole.
Now let's add the time the entire United States population spends glued to the tube. Using the CIA's statistics for the US population (295,734,134), 4 hours 32 minutes adds up to over 1.33 billion hours devoted to the tube EVERY day. Every year Americans collectively spend 498.67 billion hours staring at a piece of furniture. Try to imagine that many hours of flickering sets. Try to imagine that many hours of blank, staring faces.
Forget all the studies that link excessive watching to the obesity epidemic. Forget the studies that link excessive watching to ADHD symptoms and other attention problems. Forget about all the problems with violent content and the 16,000 murders that kids witness before they turn 18. Forget about the sexual content and the fact that sexual references on have doubled over the past 8 years. Forget about the studies that showed viewers slip into a hypnotic alpha brainwave state when they are watching TV. Do not even think about the fact that each hour of has about 32 commercials (more than 50,000 per person per year).
Just think about how much time you have spent watching over the past year and what else you could have accomplished with that time.
Think about how much time your family has spent watching over the past year and how many fun, family games and activities you all could have enjoyed instead.
Think about all the time that is being sucked into the sets throughout America every day and every year, and how many of society's problems could have been fixed with that absurd amount of time.
Then imagine what could happen if you, your family, and the rest of the country suddenly stopped watching TV.
http://www.nielsenmedia.com/newsreleases/2005/AvgHoursMinutes92905.pdf
Katherine Westphal is the founder of Trash Your TV! and the author of a revolutionary e-book system, The TV-FREE System. Get in control of your life by getting in control of your TV.
We strive to provide only quality articles, so if there is a specific topic related to tv that you would like us to cover, please contact us at any time.
And again, thank you to those contributing daily to our cable tv san diego website.
Get Free Online Internet TV
By Anna Josephs
Free online internet TV is good. Internet TV is an internet television tuner program which allows you to watch and enjoy 1000's of television channels on your personal computer. For Read more...
Great Offers From DirecTV
By Julia Hall
Who is the top provider of digital satellite television services in the world today? Direct TV has a viewing audience of more than 16 million subscribers in the USA. Directv Satellite strives to Read more...
Pic television receiver: an electronic device that receives television signals and displays them on a screen; "the British call a tv set a telly"
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Watch Satellite TV on PC – New Software is the next IN Thing
By Davion Wong
Watching satellite TV on PC is cool. If you have been doing so, you should know that the only way to watch satellite TV on PC is to use the PCTV card. Now, PCTV cards are not the cheapest peripherals Read more...
Watching Satellite TV For Free – Truth Exposed!
Watching satellite TV for free is a great idea welcomed by all. You may have come across commercial advertisements, whether online or offline through different media channels, offering free satellite Read more...
Plasma TV Cabling
By Jakob Culver
Many people that buy a plasma tv let themselves down and the plasma tv down by not connecting the cables right and not buying the correct ones. Because of this the display you get out of your plasma Read more...
A History Of Drug Ads On Tv
By Ed Zimney, M.D.
It seems like only yesterday when Direct-to-Consumer Advertising (DTCA) of prescription drugs didn't exist. Now, of course, it can't be avoided. Let's take a look at the history of this practice and Read more...
© 2006 Get Television cable tv dish network. All rights reserved. Legal Information :: Privacy Policy cable tv san diego


Shaping the future of womenswear's fashion, we are enthralled by NY based designer Natalia Allen eco-friendly LBD. She manages to bring power and simplicity to all her sustainable fashion collections.
Embrace your inner S.A.T.C woman in this high-performance stretch fiber dress. Boasting great design, this little black dress has been created with 86% Viscose, an eco-friendly fiber derived from fast growing trees. We dare you to be a stylish eco warrior in the beautiful ESSENTIALIST AIR dress available for $389.00. Shop the crossover bag at Urban Outfitters and the shoes at Zara.


To the disappointment of Cut Tourism VAT campaigners, the Tourism Council has decided not to discuss a VAT cut, but instead focus on jobs and skills.
Tourism Minister Helen Grant allegedly sent a letter to the Cut Tourism VAT campaign last month, saying the council would not discuss VAT because of the cost of a reduction to the Exchequer.
When asked to confirm, a government spokesperson told BigHospitality: "Our strategy to make the UK a GREAT place to visit led to record visitor numbers earlier this year and tourism jobs are growing at double the rate of the average of other industries.
The decision came under fire from campaigners, including over 90 MPs, who pointed to the potential benefits of a VAT reduction, such as "a £4bn hike in GDP and more than 120,000 new jobs, according to research conducted using the Treasury's own economic model".
The campaign has been pushing for a cut of the tax, currently standing at 20 per cent, to level the playing field between the UK and other European countries, most of which have reduced VAT for accommodation and attractions.
But according to the government, comparisons with other Member States do not take into account the VAT reliefs that the UK provides for cultural attractions and public transport, or the fact that the country's VAT registration threshold is the highest in the EU, meaning many small businesses do not have to charge VAT.
The British Hospitality Association (BHA), which helped with the creation of the Tourism Council ahead of its launch during the association's summit last June, also believes the group's first priority should be to focus on jobs and skills.


Getting back into your groove can be hard, especially in the digital age, where we've seen focus become such a hot commodity. We now have more overstimulating, hand-held distractions than ever before! Sometimes a notification requiring immediate action pops up on our phones or computers, and just like that, we've lost our train of thought.
Despite these challenges, technology is only developing further, thus making it our job to discover new methods of coping with this constant stimulation. Our team of biochemists, neuroscientists, psychologists, and strain hunters here at OLO, have run over 450 consumer tests to develop the perfect blend of cannabinoids and terpenes to compliment environments requiring focus, active, social, and chill.
Broaden your culinary skills through meal prep – Refine your palate and learn about healthy cuisine from around the world. Keep your goals in sight by meal prepping well-rounded lunches and dinners for you and the whole family. Tap into your focus and try a new healthy vegan mash recipe containing lentils, cauliflower rice, garlic, seasonal hot peppers, and sauteed spinach & onions. Top your meal off with a sprinkle of oregano and parsley. If giving up meat and eggs isn't a part of your meal plan, add a sunny side up egg or a few strips of grilled chicken to the dish, to up your protein levels even more.
Shopping for household products – Whether we're shopping online or in-person, we always somehow forget a few crucial items – inevitably causing other inconveniences later in the week. Grab a notepad and pen, and take a walk through each room in the house jotting down what needs replacing. Bonus points if your list includes the produce and grains you'll need for meal prep!
Finishing a creative project – If you're creative for work, sometimes it feels as though you've run out of energy for creative projects outside of your client roster. If you're creative for fun, sometimes it's hard to carve out the time to enjoy something as a hobby when there's a slew of other things that you've been putting off; however, you may notice that being creative for the sake of creativity actually feels great, and is an essential component to happiness. So when you feel that creativity coming on, be sure to prioritize it. Grab a 5 or 10 mg OLO Focus sublingual cannabis strip, and go out to shoot some photos, edit those clips, paint that portrait, or try a new medium for your art.
Prayer and meditation – Count your blessings and set your intentions! Whether you're focused on loving kindness, generosity, gratitude, virtue, patience, truthfulness, or even transcendental wisdom, go into each practice with an open heart and mind.
Organizing your closet – Great news! Marie Kondo's Netflix special, Tidying Up, is officially streaming. Get your Focus on, and ask yourself, "Does this item bring me joy?" Take it to the next level by bringing bags of clothing and lightly used items to shelters and donation centers throughout your city.
Sprucing up your work space – Sometimes your cubicle or home office needs a little rehab. After all, it is where you spend most of your time! Get focused and ready to re-decorate. Research and explore plants that prosper in the conditions of your desk. Find frames and images that inspire you, and purge all unnecessary paperwork from your space. Stock up on your favorite candles and incense, and before you know it, you'll have the mindset, desk space, and good vibes to jump head first into some new projects.
Making a mood board – Every great photoshoot, look book, dinner party, and capsule collection starts with a mood board. If you're having a hard time getting started, grab a pen and paper, list off a few key terms including, but not limited to, colors, letters, design elements, typography, albums, people, textures, and symbols, and bring your focus to a new board on Pinterest.
Preparing your taxes – Government shutdown whomst? Grab a moment to focus, empty that shoebox of receipts, and either bring an organized list to your tax preparer or buckle down behind the computer and start filling out your tax forms. It'll be over before you know it.
Planning a wedding or surprise birthday party – Planning for a special birthday, anniversary, or wedding, requires tons of focus and lots of patience. Sheesh, even picking the *right* wedding cake flavor is both a blessing and a curse… it's not like you'll have hundreds of friends and family members there or anything. Stay calm, get focused. Organize your tasks by deadline, and clearly mark a blank calendar with dates for meetings, venue tours, and payments.
Experimenting with a new look – When the cat eye's gone basic, it might be time for a refresher. Browse through your favorite YouTuber's videos until you find one you like, set up a makeshift vanity area, and get focused on your new look.
Seeking new inspiration/finding a new muse – Creativity doesn't happen on command – it's a culmination of experiences, culture, and free thought. Pop an OLO Focus sublingual cannabis strip under your tongue and immerse yourself in cultural competence; whether that means binge watching 90s cartoons, visiting every gallery in town, or listening to your favorite artist's entire discography.
Packing for a trip – Tap into your focus for smart, resourceful packing. Pack realistically, and don't wait until the last minute! If you're someone who gets sick after hopping on a plane, make sure to grab your vitamins and cold medicine before hitting the road. Since dehydration is a frequent in-flight issue, throw a few chia seeds in your water to drink at the airport, as the seeds help retain water in the body. Some travel-sized moisturizer and eye gels should keep your face cool and supple. If your trip requires you to check a bag, be sure to throw an extra outfit in your carry-on, just in case your bag gets lost or delayed.
How do you #getFOCUS? Sound off on Instagram for your chance to be featured on our story.
OLO and related trademarks are trademarks and registered trademarks owned by Project Yosemite, Inc.


By using this Application, or by reaching out to Patient Advocate Foundation, you consent to the privacy practices described in this Policy.
We reserve the right, at our sole discretion, to change, modify or otherwise alter this Policy at any time. You can find the most recent version of this Policy here, or at www.patientadvocate.org/app_privacy, with the date of last modification noted above. Such modifications shall become effective immediately upon the posting thereof on the website noted. You must review this Policy on a regular basis to keep yourself apprised of any changes. If you do not agree to any modifications to this Policy, your sole recourse is to immediately stop all use of all Application and cease any active communication with the Patient Advocate Foundation. Your continued use of any Application following the posting of any modifications to this Policy will constitute your acceptance of the revised Policy. Should you have any questions regarding this Policy, please contact us at the contact information listed at the end of this Policy. Please note that none of our employees or agents has the authority to vary any of our Policies.
This Policy covers our collection, use and disclosure of your information through the Application It does not cover any collection, use or disclosure by third parties through any Application, Web sites, products or services that we do not control or own, such as Apple's App Store or the Android Market, or any third party services made available via an Application or Patient Advocate Foundation, such as the individual charity resources. All trademarks, trade names, and logos of third parties featured on the Application belong to their respective owners.
We collect the following types of information below through your use of the Mobile Application.
No personal information is collected or stored by Patient Advocate Foundation when downloading or using the My Resource Search to view articles, search resources, email resources, or other educational activity within.
Required fields provided by users and submitted via available forms within the Application may be collected and used to respond to user inquires. Name and/or email address are the only required fields within these forms and are only used to respond to user inquiries when submitted by user. The submission of forms is not required to fully utilize functionality of the Application.
Additional content including names, physical addresses, email addresses, telephone, fax pertaining to you or any another person may be used and visible to Patient Advocate Foundation ONLY when provided directly by the user during a specific contact initiated from within the Application, through the available "Ask/Report General Issues" or "Submit Article Request" contact form options within the Application. This potential additional content could only be submitted in general description field within form and not required nor suggested for submissions.
We collect Personal Information if you provide it directly to us by calling the Patient Advocate Foundation or by reaching out from the patientadvocate.org corporate website. We may also collect Personal Information when you send us messages, comments, questions or suggestions or if you participate in blogs, forums, message boards, chat rooms, profile pages and other services within which you are able to post information, if any, through the Patient Advocate Foundation website or application.
Cellular providers, account information, passwords, and other numbers pertaining to you or another person.
Log Data. When you interact with us through use of the Application, our systems may automatically collect your unique User Device number, the IP address, type of browser or operating system you use, and the dates and times of your use ("Log Data").
Aggregate Information. "Aggregate Information" is data we collect about a group or category of services or Users from which individual User identities have been removed. In other words, information on how you use the Application may be collected and combined with information about how others use the Application, but no personally identifiable information will be included in the resulting Aggregate Information. Aggregate Information helps us understand trends in our Users' needs so that we can better consider new features or otherwise tailor the Application.
We ask and prefer that you not send us, and you not disclose, any sensitive Personal Information (e.g., medical diagnosis, history, date of birth, information related to racial or ethnic origin, political opinions, religion or other beliefs, health, sexual orientation, criminal background or membership in past organizations, including trade union memberships) on or through the Mobile Application. Should this info be relevant to your request for help from Patient Advocate Foundation direct services, it will be gathered in a secure manner directed by Patient Advocate Foundation professional staff outside of the Application.
to respond to your specific inquiries, fulfill your requests, provide services, or complete transactions you have requested.
to resolve problems with an Application.
to identify you to anyone to whom you share article content or send messages through the Application, your phone's email, Facebook or Twitter.
to identify you to other users of an Application to suggest you or they take advantage of certain features within Application or the Patient Advocate Foundation.
Non-Personal Information. We may use Non-Personal Information for any purpose, including for our own internal purposes; to measure traffic patterns; to understand demographics, customer interest, content quality, and other trends among our Users; to provide, improve and modify the Application.
To inform you of new products and services from us that meets your needs.
To sign you up to any of Patient Advocate Foundation's communication and marketing lists.
To suggest that you use or take advantage of certain features within Application or the Patient Advocate Foundation.
To Record or store any individualized information related to disease or diagnosis selected from within the Application.
To distribute, sell, or provide to any partner, subcontractor or outside entity for marketing, advertising or promotional purposes.
To ask you to create a login or account associated with the use of this application.
And ask that you supply any form of payment in exchange for use of this application. It is provided to all and any user free of charge by Patient Advocate Foundation, and is distributed through the Apple App Store for iOS users.
Your personal information will not be disclosed to any outside source or entity for any reason without your specific approval and prior notification.
Patient Advocate Foundation will comply with all federal and state laws in regards to personal information and non-personal information related to individual privacy, medical information, safety or property and will comply with any legal direction provided to us.
Non-personal and aggregate information may be shared with external partners or third-party entities as decided by Patient Advocate Foundation, to include but not limited to, measuring traffic patterns; to understand demographics, customer interest, content quality, and other trends among our Users; to provide, improve and modify the Application and Patient Advocate Foundation services.
In general, the Application may provide phone numbers or links to third-party Web sites, such as national or regional nonprofit, governmental or community organizations, as a service to our Users.
When you choose to access the phone number or click on links of third parties in an Application you may leave the Application. This Policy does not address, and we are not responsible for, the privacy practices of Web sites operated by third parties, whether they are linked to or otherwise accessible from an Application.
The inclusion of a link or accessibility of third party Web sites does not imply endorsement of such third party Web site by us. Some of these third party sites may be co-branded with our name/logo or our affiliated entity's name/logo, even though they are not operated or maintained by us.
Patient Advocate Foundation does not participate in any decisions related to assistance that may or may not be available through any of these third party organizations, and thus has no influence on such decisions.
We cannot control the actions of other Users with whom you share your information or search results through this application. We cannot, and do not, control the information you share with other Users using an Application or how such other Users will use or share such information. We are not responsible for third party circumvention of our security measures.
Accessing, Changing or Suppressing Your Personal Information. If you would like to review, correct, update, suppress, delete or otherwise limit our use of your Personal Information that has been previously provided to us, you may contact us at help@patientadvocate.org. In your request, please make clear what information you would like to have changed, whether you would like to have your Personal Information suppressed from our database or otherwise let us know what limitations you would like to put on our use of your Personal Information. We will try to comply with your request as soon as and to the extent reasonably practicable. Again, we cannot remove your Personal Information from the database of any other Users you have shared such information or from third parties to whom you have previously authorized us to share such information.
If you have questions about your Personal Information, please contact us at help@patientadvocate.org.
Patient Advocate Foundation is very concerned about safeguarding the confidentiality of your Personal Information. We employ administrative, physical and electronic measures designed to protect your information from unauthorized access and use. Please be aware that no security measures that we take to protect your information is absolutely guaranteed to avoid unauthorized access or use of your Personal Information or is impenetrable.
The Patient Advocate Foundation Application is not intended for direct use by children under 13 years of age. If you become aware that your child under 13 has provided us with personal information without your consent, please contact us at help@patientadvocate.org. We do not knowingly collect personal information from children under 13. If we become aware that a child under 13 has provided us with personal information, we take steps to remove such information and terminate the child's account. By using any Application, the Patient Advocate Foundation or the Site, you are representing to us that you are not under the age of 13. If you are under 13 years of age, you are not authorized to use any of the Application and must immediately delete it from your User Devices. We recommend that minors, who are over 13 years old and less than 18 years old, ask their parents or legal guardians for permission before sending any information about themselves to us or anyone else, whether by using an Application, the Patient Advocate Foundation or the Site.
If you have any questions about this Mobile Application Policy or our organizational privacy practices, please contact us at help@patientadvocate.org.


text:
Q: Invoking a method defined in UI project from PCL Project I am using MvvmCross framework and I want to invoke a method defined in Android project from Core project. I tried This solution but I am getting the following error

Unhandled Exception:
      System.InvalidOperationException: You MUST call Xamarin.Forms.Init(); prior to using it. occurred

As i am not using Xamarin Forms so I know this will not work. Is there any workaround or any other way to accomplish this?

A: DependencyService is a feature in Xamarin Forms. If you are using MvvmCross, you should look into dependency injection from MvvmCross. https://www.mvvmcross.com/documentation/fundamentals/dependency-injection

A: Finally, found the answer. Here are the steps
I - Get the nuget package "Xamarin.Forms.Labs" in your android (UI) project, apparently now it is Scorchio.NinjaCoder.Xamarin.Forms.Labs
II - Use the following code in SetUp.cs as shown below
using Android.Content;
using MvvmCross.Core.ViewModels;
using MvvmCross.Droid.Platform;
using Xamarin.Forms.Labs.Services;

namespace SomeProject.UI.Droid
{
    public class Setup : MvxAndroidSetup
    {

        public Setup(Context applicationContext) : base(applicationContext)
        {
            var resolverContainer = new SimpleContainer();
            resolverContainer.Register<IViewMethodCallService>(t => new ViewMethodCallService());
            Resolver.SetResolver(resolverContainer.GetResolver());
        }

        protected override IMvxApplication CreateApp()
        {
            return new App();
        }
    }
}

Where "IViewMethodCallService" is the interface, having the signature of the method e.g. TestMethod(), in your PCL project and "ViewMethodCallService.cs" is implementation of that interface in UI or Android project.
III - Now create an object of the interface "IViewMethodCallService" as shown below
IViewMethodCallService callMethod= Resolver.Resolve<IViewMethodCallService>();
callMethod.TestMethod();

The "ViewMethodCallService.cs" looks like this
using Android.Util;

[assembly: Xamarin.Forms.Dependency(typeof(ViewMethodCallService))]
namespace SomeProject.UI.Droid
{
    public class ViewMethodCallService : Java.Lang.Object, IViewMethodCallService
    {
        public ViewMethodCallService()
        {

        }

        public void TestMethod()
        {
            Log.Info("Hurrayyyyyyyyyyyyyyyyyyyyyyyyyy", "And I am calling this service");
        }
    }
}

I got this answer from this question and the link mentioned in question if you wish to do more research. Hope this help someone.

redpajama_set_name: RedPajamaStackExchange


text:
TAIWAN TRAVEL GUIDE
A practical guide for visitors to ALLJACK HQ in Taipei
Show this to a taxi driver if you have language barrier issues and he will take you to ALLJACK HQ.
24890 新北市五股區五權七路71號
GETTING TO TAIWAN
FLY INTO: Taipei Taiwan Taoyuan Int'l Airport (TPE)
TRAVEL VISA: Generally not required for stays of less than 90 days
ARRIVAL: Taiwan Taoyuan International Airport Buses run every 15 minutes to the city center (NT$115 to NT$150) from 4:30am to 12:20am. A taxi (40 to 60 minutes) to the city costs NT$1200–1400.
We recommend using taxi or Uber for transportation within Taipei. This is usually the most efficient way for visitors to get around without the burden of trying to navigate the city streets or public transit system.
Should you prefer to take public transit, the Mass Rapid Transit (MRT) metro systems are clean, safe, and reliable. Signs and ticket machines are available in English. Posters clearly indicate bus transfer routes.
We recommend the following hotels in the area:
Humble House Hotel (4 star)
NO.18, SONGGAO RD., XINYI DIST., TAIPEI 110, TAIWAN (R.O.C.)
humblehousehotels.com
Ambassador Hotel (4 star)
No. 63, Section 2, Zhongshan N Rd, Zhongshan District, Taipei City, Taiwan 104
ambassador-hotels.com/en/taipei
W Hotel (5 star)
10 Zhongxiao East Road Sec. 5, Xinyi District, Taipei, 110, Taiwan
wtaipei.com
We recommend the following nearby restaurants:
Mos Burger
新北市新莊區五權一路42號, Xinzhuang District, New Taipei City, Taiwan 242
mos.com.tw
Mercurie's Beef Noodle Restaurant
No. 46號, Wuquan 1st Rd, Xinzhuang District, New Taipei City, Taiwan 242
3375.com.tw
No. 135, Section 3, Minsheng E Rd, Songshan District, 台北市 Taiwan 105
http://www.ruthschris.com/restaurant-locations/taipei
Brown Sugar Live & Restaurant
No. 101, Songren Rd, Xinyi District, Taipei City, Taiwan 110
brownsugarlive.com

redpajama_set_name: RedPajamaCommonCrawl


Can board block use of drought-tolerant plants?
Question: Our homeowners association has what seems to be miles of greenbelts and landscaping that is not water-efficient. Our board of directors and their friends, who constitute the majority of owners, are of the same mind-set in that they refuse to use drought-tolerant plants and do not encourage more efficient water use by association gardeners. They say they like how grass and lush vegetation make our development look rich and add to the value of our properties. They pay no attention to rising water bills. One owner told me our governing documents cannot have provisions that discourage drought-tolerant plants and curtail water usage. What if our documents don't prohibit that, but the board does it anyway?
Answer: The code section that your neighbor is likely referring to is Civil Code section 1353.8, which states: "(a) Notwithstanding any other law, a provision of any of the governing documents of a common interest development shall be void and unenforceable if it does any of the following: (1) Prohibits, or includes conditions that have the effect of prohibiting the use of low water-using plants as a group.
"(2) Has the effect of prohibiting or restricting compliance with either of the following: (A) A water-efficient landscape ordinance adopted or in effect pursuant to Government Code Section 65595(c). (B) Any regulation or restriction on the use of water adopted pursuant to Water Code Section 353 or 375."
Unfortunately, those code sections do not require your board to have such plants or landscaping. The choice is left to the board. That section only prohibits the governing documents from having clauses banning certain plants or landscaping.
Given the position of your board, try checking to see just how the "lush vegetation" has actually contributed to your property values. A seasoned real estate agent should be able to assist in compiling a sample of the sales in your development over the last several years. If the values have gone down, as likely they have in the current market, paying the ever-increasing price of water for inefficient landscaping that does not help units hold their value is a waste of association assets.
Ask the board to make available to all titleholders invoices showing how much money is spent on landscaping and landscaping-related items and water usage each month. Owners can also form a group and pressure the board to plant a more drought-tolerant or water-efficient landscape. Whether your board gets the message about cutting costs and reducing water waste will be up to the homeowners.
Glassman is an attorney specializing in corporate and business law. Vanitzian is an arbitrator and a mediator in the Los Angeles city attorney's Dispute Resolution Program. Send questions to P.O. Box 10490, Marina del Rey, CA 90295 or email noexit@mindspring.com.


A step forward in the resurgence of Curved Shower Enclosure Design, the Curved, takes inspiration from the successful EauZone Plus Sliding Door with the same high performance materials, allowing for a superbly smooth opening movement.
Uniquely, every panel of the EauZone Plus Curved is engineered entirely from 10mm solid Safety Glass - an impressive testament to the unit's strength and durability.
We won't be beaten on price. Best in the UK on this range.


text:
The Best Pasta Dish in Every State
Dan Myers
Did your favorite make the cut?
If you're reading this, you've probably made pasta at some point in your life. It's really not that hard; You boil some pasta and dump some sauce on top. But as you probably know, there's a big difference between the spaghetti you made in your college dorm and the pastas being served at some of America's best Italian restaurants.
In seeking out the best non-chain restaurant pasta dish in every state and Washington, D.C., the first thing we had to do was set the parameters for what constitutes a pasta dish. We stuck with dishes that hewed to Italian sensibilities — you can certainly consider ramen to be a pasta dish, but that's a whole other ranking — and the pasta itself had to be the primary focus; we didn't consider risotto to be a pasta dish, and dishes that are served alongside pasta, like chicken parm or veal saltimbocca, weren't considered either. With these dishes, pasta is the star of the show.
In our list you'll find tortellini, spaghetti chitarra, pappardelle, linguine, lasagna, agnolotti, squid ink spaghetti, gnocchi, ravioli, strozzapretti and many more of the countless pasta styles found in Italy. Some are perfect interpretations of traditional dishes, some are ingenious inventions of creative chefs. But at the end of the day, it proves one thing: No matter where you are, an amazing plate of pasta isn't too far away.
Alabama: Spaghetti Carbonara, Bottega Cafe (Birmingham)
Yelp/ Yum E.
At Bottega Cafe, chef Frank Stitt's more casual sibling to his upscale Bottega (both Alabamamust-visits), you'll find a variety of well-made pasta dishes like rigatoni Bolognese and macaroni and cheese, along with a couple that change depending on what's in season. But one pasta dish that won't ever be leving the menu is his spaghetti carbonara. One of the simplest pasta dishes around (just spaghetti tossed with a little cheese, guanciale or pancetta, and egg yolk), it's also one of the most difficult to get right. But at Bottega Cafe, it's just about perfect.
Alaska: Garlic Alaskan Seafood Pasta, Louie's (Kenai)
Yelp/ Dean I.
It's all about the fresh seafood in Alaska, and you'll find one of the state's best seafood preparations in the small city of Kenai, at the popular Louie's Restaurant at the Uptown Motel. This heaping platter of fresh wide linguine is infused with a flavorful garlic herb butter sauce along with plenty of fresh halibut, salmon, shrimp and scallops.
Arizona: Pappardelle Bolognese, Pizzeria Bianco (Phoenix)
Yelp/ Pepper T.
Chris Bianco may be best known for his amazing pizza skills (the best in Arizona, for sure), but his pasta chops are also seriously on point. You'll find pasta on the menu only at Pizzeria Bianco's newer second location, and there are only two options: spaghetti with tomato sauce, and pappardelle with grass-fed beef Bolognese and Parmigiano-Reggiano. Opt for the second; the pasta is house-made and perfectly cooked, and the sauce is simple and flawless.
Arkansas: Lasagna Imbotito, Bruno's Little Italy (Little Rock)
Yelp/ Elissa M.
One of Arkansas' most popular Italian restaurants, this classic family-owned red-sauce joint Bruno's has been going strong since 1949. Just about everything on the menu is spot-on, but the Lasagna Imbotito is nothing short of legendary, a must-order. It's layered with ricotta, mozzarella, and Romano cheese, but the real kicker is what comes next: Italian sausage, meatballs and various cured Italian meats. This is one kicked-up lasagna.
California: Agnolotti Del Plin, Cotogna (San Francisco)
John K./Yelp
Chef Michael Tusk's Cotogna, along with its next-door predecessor Quince, are constantly raising the bar for what can be done with simple, seasonal California ingredients. Cotogna celebrates rustic Italian cuisine with a daily-changing selection of grilled meats and fish, wood-oven pizzas and house-made pastas. A couple of menu items never change, though, including the must-order agnolotti del plin. Tusk fills his tiny handmade pasta packets with slow-roasted veal and rabbit, vegetables and Grana Padano cheese; it's slicked with a sugo made from roasted veal and rabbit bones and topped with some extra Grana. It's pasta perfection.
Colorado: Tagliatelle, Tavernetta (Denver)
Yelp/ Sumiyyah A.
The James Beard Award-winning Colorado team behind Boulder's Frasca Food and Wine branched out to open Tavernettain Denver's Union Station neighborhood, and it's a warm and welcoming spot for rustic, inspired Italian fare. Chef Ian Wortham (a former chef de cuisine at Frasca) is turning out some spectacular pasta dishes, but the one to order is the tagliatelle with Maine lobster, Calabrian chile, preserved tomato and celery. It's light, bright, teeming with fresh lobster, just a little spicy, and the pasta itself is house-made and flawless.
Connecticut: Lasagna, Consiglio's (New Haven)
Consiglio's/ Yelp
This old-school Italian joint has been a New Haven, Connecticut, legend since it opened nearly 80 years ago, and Consiglio's still going strong on Wooster Street today. All the red-sauce staples are represented here, but it's the lasagna that the locals swear by. Pasta sheets, ground beef, ricotta cheese and tomato sauce are layered, and it's all baked with a melty topping of mozzarella. It's lasagna perfection.
Delaware: Gnocchi Sorrentina, La Casa Pasta (Newark)
Yelp/ Susan H.
Since 1978, La Casa Pasta has been serving house-made pastas and authentic Italian fare to locals in Newark, Delaware, overseen by chef-owner Guiseppe Martuscelli, who travels back to Italy yearly to learn new recipes and discover new ingredients. His expertise is best exemplified in the classics, however: The must-order gnocchi Sorrentina starts with light and pillowy fresh potato gnocchi, and it's tossed with house-made tomato sauce. It's about as simple and comforting as a pasta dish gets.
Florida: Beet Mezzaluna, Macchialina (Miami Beach)
Yelp/ Cassie G.
Queens-born, Italy-raised chef Michael Pirolo spent time at some of Italy's finest restaurants and enjoyed a stint as chef de cuisine at Scott Conant's Scarpetta before branching out on his own in Florida with Macchialina in 2012. The menu is primarily composed of antipasti and house-made pasta, and we strongly suggest you try as many of the pastas as possible (especially on Thursdays, when they're just $10). The beet mezzaluna, little half-moons filled with a beet-based mixture tossed with a simple sauce of brown butter and hazelnuts and topped with ricotta salata, is nothing short of jaw-dropping.
Georgia: Squid Ink Spaghetti, La Tavola (Atlanta)
Yelp/ Daniel B.
This neighborhood Italian spot is cozy and unassuming, but the locals know La Tavola as the best place for homemade pasta in Atlanta, Georgia. Chef Andrew Peterson's finest offering in the pasta department is his squid ink spaghetti, which is tossed with calamari, Calabrian chiles, garlic and a light pesto made with Thai basil. Start with the popular veal meatballs, and follow them up with this.
Hawaii: Spaghetti Alla Pescatora, Arancino di Mare (Honolulu)
Yelp/ Lucas B.
Located in the Waikiki Beach Marriott, Arancino di Mare is renowned for its impressive pasta dishes and super-fresh local seafood. When you combine the two, you're left with the best plate of pasta inHawaii. Perfectly cooked spaghetti is tossed with a simple sauce of garlic, white wine and olive oil and topped with a bounty of calamari, clams, mussels and shrimp scampi.
Idaho: Rigatoni, Alavita (Boise)
Jenne R./ Yelp
This cozy downtown Boise, Idaho, spot has breathed new life into the city's tired Italian scene thanks to its commitment to using fresh local ingredients, house-cured meats, and making all of its fresh pastas in-house. And if you try just one of Alavita's pastas, make sure it's the rigatoni, which is tossed with rich shredded Barolo-braised Northwest short ribs and topped with arugula and pecorino. It's a great way to get through a long Idaho winter.
Illinois: Gnocchi, Spiaggia (Chicago)
Spiaggia/ Yelp
Chef Tony Mantuano's refined and modern Spiaggia is the gold standard for Italian fine dining in Chicago, Illinois (and let's face it, across America), and it's constantly breaking new ground and reinventing itself, most notably with a 2014 renovation and menu revamp. There's one dish, however, that can never be removed from the menu or it might incite riots (or at least polite disapproval): the gnocchi. Super-tender hand-rolled gnocchi are blanched and tossed in a sauce made with heavy cream, milk, ricotta, a handful of Parmigiano-Reggiano and a drizzle of truffle oil (the real stuff, infused with preserved Italian truffles). It's plated after the sauce reduces slightly, and is topped with a spoonful of rich jus and a couple of those preserved sliced truffles. It's a masterpiece and a must-order, even with a $60 price tag.
Indiana: Spaghetti and Meatballs, Mama Carolla's (Indianapolis)
Tavia B./ Yelp
If you're looking for a big serving of hearty Italian fare in Indianapolis, Indiana, look no further than the warm and inviting Mama Carolla's. Built as a model home in the 1920s and still boasting plenty of original fixtures, the family-run restaurant is currently celebrating its 22nd year turning out consistently delicious classic red-sauce fare. Start with the popular garlic cheese bread, and then try the spaghetti and meatballs, a twist of perfectly sauced spaghetti topped with two house-made meatballs and an extra ladle of chunky sauce.
Iowa: Agnolotti di Carne, Baroncini (Iowa City)
Yelp/ Angela R.
Chef Gianluca Baroncini spent time cooking at some of Verona, Italy's finest Italian restaurants (including the two-Michelin-starred Il Desco) before opening this Iowa City favorite. He's committed to turning out spot-on interpretations of Italian classics made with fresh, seasonal, local ingredients, and the star of his menu is his fresh house-made agnolotti filled with a mixture of local beef and Parmigiano-Reggiano, tossed with a traditional brown butter and sage sauce.
Kansas: Pappardelle al Pesto, Albero Café (Wichita)
Yelp/ Chryz C.
The College Hill standby Albero Café offers residents of Wichita, Kansas, a wide selection of Italian classics and creative specialties like Italian nachos and shrimp dip, and there's a wide variety of customizable pastas. There's no reason to get too creative when pappardelle al pesto is available: fresh pappardelle mixed with homemade basil pesto along with pine nuts, creamy Parmesan sauce and fresh basil.
Kentucky: Spaghetti Con Aragosta, Pomodoro e Arugula, Vincenzo's (Louisville)
Yelp/ Jeanne W.
Vincenzo's Palermo-born chef Agostino Gabriele has been cooking professionally since 1963, and has been at the helm here (alongside his co-owner and brother, Vincenzo) since it opened in 1986. To say he's learned a thing or two in the past 55 years is an understatement, and he's turned Vincenzo's into a venerable Louisville, Kentucky, institution and certified standout. His skills are on full display in his spaghetti, which is tossed with South African lobster tail, shrimp, sun-dried tomatoes, arugula, olive oil, parsley, and garlic.
Louisiana: Potato Gnocchi, Restaurant August (New Orleans)
Yelp/ Mark N.
August is one of Louisiana's top fine-dining institutions. Chef Ross Dover's French-inspired menu is heavily influenced by Creole cuisine, but his gnocchi transcends all categorization. It's ethereally light and soft, and it's served in a small bowl with a creamy Parmigiano-Reggiano sauce, chunks of fresh Gulf blue crab, and shavings of fresh black truffle. It's an absolute must-order, a quintessential New Orleans dish.
Maine: Lobster Diavolo, Street & Co. (Portland)
Yelp/ Joyce H.
Portland has no shortage of stellar dining options, but there's one lobster dish that the locals will tell you is a must-try: the Lobster Diavolo For Two at Street & Co., quite possibly the best seafood pasta on the Eastern Seaboard. Garlicky, buttery linguine is topped with mussels, clams, calamari and a whole grilled Maine lobster. Scoop out the tomalley and mix it into the pasta sauce, and spend the next 20 minutes in seafood pasta bliss.
Maryland: Spaghetti Neri al Granchio, La Tavola (Baltimore)
Yelp/ Eliza B.
Located in the heart of Baltimore's Little Italy, the elegant La Tavola showcases the cooking of Venice-born chef Carlo Vignotto. His lineup of traditional Italian classics is buttressed by creative uses of fresh local ingredients, and all of Vignotto's skills are on display with his Spaghetti Neri al Granchio. It starts with house-made squid-ink spaghetti, which is tossed with garlic white wine sauce, cherry tomatoes, fresh spinach and plenty of fresh Maryland blue crab meat. It's simple and perfect, an ideal showcase for the famed local crustacean.
Massachusetts: Spaghetti Aglio e Olio, Scampo (Boston)
Yelp/ Johonna C.
James Beard Award-winning chef Lydia Shire's Scampo is a true Massachusetts gem. You might call it "Italianish": While Italian at heart, Shire isn't afraid to incorporate a tandoori oven or Spanish Ibèrico ham into the mix, and the menu is fun and playful. But when she devotes her attention to simple, straight-ahead classic Italian fare, you end up with one of the best plates of pasta you'll ever have. Her classis carbonara is as simple as can be — al dente spaghetti tossed with Parmigiano-Reggiano, pancetta, eggs, and fresh peas — but it's a master class in balance and moderation.
Michigan: Strozzapreti, Bacco (Southfield)
Yelp/ Tara L.
Chef and restaurateur Luciano DelSignore's Michigan home base, Bacco, has been drawing crowds for its contemporary high-end Italian cuisine since 2002. High-quality ingredients, prepared simply, result in some truly outstanding dishes. Take the strozzapretti, for example: These long tubes of fresh house-made pasta are tossed with a sauce made with house-made sausage, tomato, cream and a touch of truffle oil.
Minnesota: Tagliarini de Lonanda Del Lupo, Broder's Pasta Bar (Minneapolis)
Yelp/ Kayla H.
Molly and Tom Broder opened their "pasta bar" in 1994, and the crowds have never stopped coming. Why? Ingredients are sourced from Midwest farms whenever possible and some vegetables are grown in an on-site garden, "but really," as the website states, "it's all about the pasta." Fresh pastas are made in-house and dry pastas are imported from Italy, and nearly 30 pastas and risottos are on the menu. You can't go wrong with the Tagliarini de Lonanda Del Lupo, inspired by a dish served at a restaurant of the same name in Soragna, Italy. Tagliarini (an eggy thin pasta) is tossed with a light truffle cream sauce as well as lots of diced prosciutto di Parma. You'll most likely be ordering a second helping.
Mississippi: Tri-Color Cheese Tortellini, BRAVO! (Jackson)
Yelp/ Ryder T.
Jackson, Mississippi, hotspot BRAVO! is a must-visit for traditional Italian classics as well as creative Creole-inspired fare. There are 11 pastas on the menu, but if you love tortellini you need to order the tri-color cheese tortellini, which is served in a creamy tomato sauce kicked up with shiitake mushrooms, baby spinach, red onions, roasted red bell peppers and artichoke hearts.
Missouri: Linguine With Lobster and Shrimp, Tony's (St. Louis)
Yelp/ Ren V.
Venerable St. Louis, Missouri, institution Tony's can trace its roots back to 1946, when it got its start as a small café run by Tony Bommarito. Today the kitchen is run by his grandson, Vince, and it's a high-end destination for spot-on upscale Italian fare. Make sure you try the linguine with lobster and shrimp; every component is cooked perfectly, and the tomato sauce is an old family recipe.
Montana: Shrimp Fra Diavolo, Lucca's (Helena)
Yelp/ Marissa H.
Lucca's is a high-end Helena hotspot that's easily one of the best restaurants in Montana. And with good reason: Chef-owner Frederick Stout has created a supremely elegant dining room serving expertly prepared dishes using the freshest ingredients possible. Don't miss the shrimp fra diavolo: angel hair pasta with big shrimp, fresh grape tomatoes and spicy cream sauce.
Nebraska: Giglio With Chicken and Asparagus, Spezia (Omaha)
Yelp/ Will S.
The always-crowded Spezia serves some of Omaha, Nebraska's finest steaks, but it's also a popular pasta destination. The real standout is the giglio with chicken and asparagus, twisty pasta in a creamy pesto sauce with grilled chicken, toasted yellow peppers and tomato basil relish. It's a symphony of flavors.
Nevada: Spaghetti all'Astice, Costa di Mare (Las Vegas)
Yelp/ Anthony T.
Costa di Mare is one of the finest seafood restaurants in the country, even though Nevada is landlocked: It ships in fresh seafood from Italy every day, and (as you can imagine) is very expensive. A great way to sample the top-notch cooking without breaking the bank is in the spaghetti all'astice, with al dente spaghetti in a spicy tomato white wine sauce with plenty of Mediterranean blue rock lobster.
New Hampshire: Maine Lobster Ravioli, Tuscan Kitchen (Salem and Portsmouth)
Yelp/ Elly W.
With a menu inspired by owner Joe Faro's travels to Italy, Tuscan Kitchen is bringing some Tuscan sunshine to the Granite State. There are plenty of authentic Italian dishes on the menu, and the house-made pasta is made with imported "double zero" flour. Lobster is the name of the game in this neck of the woods, and here it's put to good use in ravioli, sauced with lemon butter and Parmigiano-Reggiano.
New Jersey: Ravioli, Spirito's (Elizabeth)
Yelp/ Carol C.
Spirito's is a North Jersey institution, renowned for three things: its pizza, its massive veal or chicken Parmesan, and its perfect house-made ravioli. The pasta is so thin and the ricotta-based filling so ethereally light that it's a miracle they don't float off the plate, and the marinara sauce is spot-on.
New Mexico: Lasagna Alla Bolognese, Osteria D'Assisi (Santa Fe)
Yelp/ Lindy B.
This simple, no-frills osteria looks like it's been imported directly from Italy, and so does the menu. Osteria D'Assisi chef-owners Lino and Pietro Pertusini hail from Northern Italy's Lombardy region, and they're bringing spot-on versions of Italian classics to New Mexico. A good lasagna is hard not to love, and you'll definitely fall in love with theirs, made with house-made pasta, meat ragout, marinara sauce, béchamel and Parmigiano-Reggiano.
New York: Fusilli With Red Wine-Braised Octopus and Bone Marrow, Marea (New York City)
Yelp/ Alice Y.
When it opened, Marea was immediately acclaimed as one of the most original and consistently wonderful upscale Manhattan restaurants in recent memory. And it's still a must-visit, with two dishes that are so unique and delicious that they've officially entered New York's culinary canon: a simple crostini with sea urchin and lardo, and fusilli with octopus and bone marrow. The latter, chef Michael White's homage to surf and turf, starts with house-made durum wheat fusilli. This is tossed with a sauce of braised baby Spanish octopus, sangiovese wine, San Marzano tomatoes, garlic, basil and chunks of lightly sautéed bone marrow before being plated and topped with toasted bread crumbs. There's nothing else out there that's quite like it, and it remains in a league of its own in the competitive New York dining scene.
North Carolina: Penne Alla Vodka, Mama Ricotta's (Charlotte)
Yelp/ Nikki W.
Charlotte, North Carolina, institution Mama Ricotta's is a neighborhood favorite that's renowned locally for its high-quality ingredients, attention to detail, and house-made ingredients. Its New Haven-style pizza is a standout, but make sure you sample the pasta, especially the penne alla vodka. The penne is cooked to a perfect al dente, and it's sauced with a spicy tomato cream sauce made with pepper vodka. Some sautéed pancetta completes the dish.
North Dakota: Tortelloni Vodka, Toscana (Fargo)
Yelp/ Raison D'Etre D.
Lucca-born chef Mirco Morganti is bringing a taste of Italy and France to North Dakota. At Toscana, he's turning out showstopping creations like osso bucco, tournedos Rossini, and noisette of lamb in a curry-chive cream sauce, so needless to say he also knows his way around pasta. The true standout is the tortelloni vodka, large tortellini filled with six different cheeses and tossed with mushrooms, roasted peppers, fresh basil and a house vodka sauce made with Absolut vodka.
Ohio: Spaghetti Five Ways, Blue Ash Chili (Cincinnati)
Yelp/ Jeff S.
One of Ohio's best-known regional specialties may be called Cincinnati chili, but as it's traditionally served atop a big portion of spaghetti, it's a pasta dish in our book. There are hundreds of places to order it in Cincy, but Blue Ash is the place to go. There's a specific way to ordering your chili here: Two-way is spaghetti topped with chili (made with spices including cocoa, allspice, cumin, and chili powder); three-way adds cheddar; four-way adds onions or beans; and five-way adds both beans and onions, while six-way adds fried jalapeño caps. Yes, there are plenty of excellent Italian pasta dishes in Ohio, but the best is a purely American creation.
Oklahoma: Sausage Pasta, Stella (Oklahoma City)
Yelp/ Jennifer F.
Elegant Oklahoma City hotspot Stella has been going strong since industry veteran Lori Burson first opened the doors in 2010. You'll feel at home here eating a pizza in shorts or osso bucco for two in your Sunday best, and nearly every table orders a pasta. The one to get is the first pasta on the menu, called simply "Sausage Pasta." The sausage is homemade, and it's served with campanelle pasta, mushrooms, red wine sauce, and Parmigiano-Reggiano.
Oregon: Tagliatelle with Beef and Pork Ragu, Luce (Portland)
Yelp/ Sung L.
The unassuming Luce likes to keep it simple, which is always a good policy in the pasta department. They're perhaps best known for their cappelletti in brodo, tiny little meat-filled dumplings in a light broth, but they (and we) consider that to be a soup. Instead, the best pasta dish on their menu (and the best pasta dish in Oregon) is their simple tagliatelle with beef and pork ragu. It's sold by the half- or whole-portion, but you're going to want to order the whole thing.
Pennsylvania: Maccheroni Alla Mugnaia, Le Virtu (Philadelphia)
Yelp/ Rachel B.
A Philadelphia, Pennsylvania, favorite for nearly 10 years, Le Virtu specializes in the cuisine of Abruzzo, and it turns out some of the best handmade pastas you'll ever try night after night. Executive chef Joe Cicala (a 2015 James Beard Award finalist) keeps it simple, focusing on classic flavor combinations, high-quality ingredients and an insane amount of skill. That's best displayed with his maccheroni alla mugnaia: one long hand-pulled strand of pasta, simply dressed with garlic, extra virgin olive oil, hot pepper and pecorino. It's a dish you'll be remembering for a long time.
Rhode Island: Pasta Ceci, Enoteca Umberto (Providence)
Yelp/ Alexa D.
With only 18 seats, you'll feel like you're dining in the Providence, Rhode Island, home of owners Lia and Umberto Bellini, because you might as well be. The cuisine at Umberto's is rustic, homestyle, and prepared with nuance and a lot of love, which is most evident in their most popular dish, Pasta Ceci. It's a simple combination of chewy house-made pasta with creamy chickpeas, garlic, olive oil and red pepper flakes, and it's homey, humble and supremely comforting.
South Carolina: Pappardelle, Wild Olive (Johns Island)
Yelp/ Kelly C.
Located on sleepy Johns Island just outside Charleston, Wild Olive is a beloved local Italian restaurant that's definitely worth the trip from downtown. Celebrating its 10th year in business, Wild Olives is a warm and relaxed restaurant (as well as South Carolina's first Certified Green restaurant), and chef Jacques Larson celebrates local ingredients and makes all the pasta and charcuterie from scratch. A great example of what makes this restaurant so popular is the pappardelle, which is tossed with rendered house-cured guanciale, arugula, Parmigiano-Reggiano and mushrooms from nearby Wadmalaw Island.
South Dakota:Tortellini Alla Panna, Botticelli (Rapid City)
Yelp/ Gene A.
A warm and inviting family-owned destination in the Black Hills of South Dakota, the 21-year-old Botticelli is so low-key that it doesn't even have a website. It was run by Michelle Peregrine for 16 years before she handed the keys to her daughter, 34-year-old chef Aleaha Ghere, a couple years ago. You can never go wrong with the mainstay tortellini alla panna, a hearty serving of tortellini in a creamy sauce with sundried tomato and grated Parmesan.
Tennessee: Gnocchi, Trattoria Il Mulino (Nashville)
Yelp/ Dez S.
Il Mulino is one of New York City's finest Italian restaurants, and its more casual Nashville, Tennessee offshoot, Trattoria Il Mulino (which also has locations in Atlantic City and Orlando) is spectacular. Chef Thomas Cook has given the New York menu a twist and made it his own, but the best pasta on the menu is a timeless classic: fresh handmade potato gnocchi, perfectly sauced with real-deal Bolognese and expertly-made béchamel.
Texas: Rigatoni With Spicy Lamb Meatballs, La Traviata (Austin)
Yelp/ Michael O.
A downtown Austin, Texas, mainstay that's been pulling in crowds since 2000, La Traviata is turning out a different homemade ravioli every day, and its lineup of pastas is classic and comforting. All the basics are covered here — spaghetti a la carbonara, pasta norma — and they're all done very, very well, but the one to order is the rigatoni with spicy lamb meatballs. Complemented with roasted tomato sauce, roasted bell peppers, basil and pine nuts and kicked up with a touch of cream, it's about as soul-warming as it gets.
Utah: Rigatoni al Sugo Della Mamma, Valter's (Salt Lake City)
Yelp/ Tony L.
Valter Nassi is the natty ever-present proprietor of his eponymous restaurant, and his lineup of Tuscan classics inspired by his mother have kept crowds coming back to his stylish, modern Salt Lake City, Utah, restaurant for years. The homemade fresh pastas are all standouts, but you'll find the best dish on the menu — and the one that Nassi is most proud of — with the dried pastas. It's Rigatoni al Sugo Della Mamma, perfectly-cooked al dente rigatoni with a tomato-based porcini and meat sauce based on his mother's recipe.
Vermont: Gnocchi al Tartufato, Trattoria Delia (Burlington)
Yelp/ Linda B.
One of Burlington, Vermont's most romantic restaurants, Trattoria Delia occupies a charming basement space and warms the cold night with a fireplace and traditional regional Italian fare. It's been going strong since 1993, and all pastas are either hand-rolled and cut or made using an Arcobaleno extruder with traditional Italian brass dies. The rich and comforting gnocchi al tartufato will warm you up on even the coldest Vermont night; the handmade pasta is tossed with a truffled mushroom cream sauce and house-made sausage.
Virginia: Bucatini all'Amatriciana, Dal Grano (McLean)
Yelp/ Jozef V.
Dal Grano has only been in business for a few years, but it's already made waves in Northern Virginia for its wide selection of house-made pastas. Dozens of raw pastas are available for purchase, but if you decide to eat in they're turning out some truly showstopping dishes. The bucatini all'amatriciana is a spot-on rendition of the classic Central Italian pasta dish, with fresh bucatini and a traditional sauce that combines tomato, pancetta, onion and pecorino.
Washington, D.C.: Carbonara, RPM Italian
Yelp/ Amanda M.
Chef Doug Psaltis' RPM Italian had such great success in Chicago that the team decided to open in D.C., and they seem to have shown that it's possible to capture lightning in a bottle twice. This classy and upscale Italian restaurant really excels in the house-made pasta department, and the classics are nothing short of perfect. Just try the carbonara; it's made the traditional way (with no cream), and like all the best carbonaras do, it proves that combining fresh spaghetti with egg yolk, crispy pancetta, and black pepper can be the culinary equivalent of alchemy when done with skill and attention to detail.
Washington: Pappardelle, Staple & Fancy (Seattle)
Yelp/ Sarah C.
Ethan Stowell has a lock on the Seattle, Washington, dining scene, and his Staple & Fancy Mercantile is arguably his best, especially if you like Italian food. You can stick with the staples or you can go fancy (get it?), but the four pastas on offer are a little bit of both. The best one is his pappardelle, made in house, simply tossed with superb Bolognese and topped with a quenelle of fresh ricotta and a sprinkling of mint.
West Virginia: Manicotti, Leonoro's Spaghetti House (Charleston)
Yelp/ Ryan M.
This Charleston, West Virginia, favorite has been in business since 1915, and many of the recipes have been around since before even then. Leonoro's is still owned by the founding family, and if you're looking for a true taste of classic Italian-American red-sauce fare, this is it. The menu is small, with just a handful of menu items, but the classics are all there: spaghetti amd meatballs, ravioli, lasagna, stuffed shells. But don't miss the housemade manicotti, especially if the mushroom marinara sauce is on offer that day.
Wisconsin: Uovo in Raviolo, Ristorante Bartolotta (Wauwatosa)
Yelp/ Marie E.
Renowned chef Paul Bartolotta's flagship Italian restaurant is located on the outskirts of Milwaukee, and Ristorante Bartolotta has been drawing guests from downtown for more than 20 years. It's easily Wisconsin's best Italian restaurant, and its must-order pasta is Bartolotta's signature uovo in raviolo, a notoriously difficult dish to pull off. A single large raviolo (that's the singular of ravioli) encases ricotta, spinach and a whole egg yolk, and it's topped with brown butter and some white truffles (if desired) for good measure. When you cut into it the yolk oozes out and mingles with all the other components, and the end result is lavish and decadent.
Wyoming: Squid Ink Chitarra, Glorietta Trattoria (Jackson)
Yelp/ Jasmine C.
A must-visit inside the Anvil Hotel in Jackson Hole, Wyoming, the warm and welcoming Glorietta is turning out some spectacular grilled meats (cooked on a grill located right in the dining room) and homemade pastas. It's the squid ink chitarra, with house-made squid ink spaghetti, that's the real showstopper here, tossed with perfectly cooked rock shrimp, salumi, citrus, mint and toasted bread crumbs; it's a unique and perfect arrangement of flavors, one that wouldn't be out of place at one of America's 50 best Italian restaurants.
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The provisional SuperSport broadcast schedule for the 2016 Jaguar Simola Hillclimb. Please diarise for awesome entertainment.
Franco Scribante wrote his name into the Jaguar Simola Hillclimb record books today by becoming the first-ever double winner of Classic Car Friday (CCF).
The Jaguar Simola Hillclimb is already regarded as the premier event on South Africa's motorsport calendar. It is now set to gain even more illustrious status with the introduction of new trophies inspired by two of SA's top motorsport legends, as well as the creation of the all-new honorary position of Grand Marshal.


text:
package b2

import (
	"bytes"
	"context"
	"crypto/sha1"
	"encoding/hex"
	"fmt"
	gohash "hash"
	"io"
	"strings"
	"sync"

	"github.com/pkg/errors"
	"github.com/rclone/rclone/backend/b2/api"
	"github.com/rclone/rclone/fs"
	"github.com/rclone/rclone/fs/accounting"
	"github.com/rclone/rclone/fs/hash"
	"github.com/rclone/rclone/lib/atexit"
	"github.com/rclone/rclone/lib/rest"
	"golang.org/x/sync/errgroup"
)

type hashAppendingReader struct {
	h         gohash.Hash
	in        io.Reader
	hexSum    string
	hexReader io.Reader
}

// Read returns bytes all bytes from the original reader, then the hex sum
// of what was read so far, then EOF.
func (har *hashAppendingReader) Read(b []byte) (int, error) {
	if har.hexReader == nil {
		n, err := har.in.Read(b)
		if err == io.EOF {
			har.in = nil // allow GC
			err = nil    // allow reading hexSum before EOF

			har.hexSum = hex.EncodeToString(har.h.Sum(nil))
			har.hexReader = strings.NewReader(har.hexSum)
		}
		return n, err
	}
	return har.hexReader.Read(b)
}

// AdditionalLength returns how many bytes the appended hex sum will take up.
func (har *hashAppendingReader) AdditionalLength() int {
	return hex.EncodedLen(har.h.Size())
}

// HexSum returns the hash sum as hex. It's only available after the original
// reader has EOF'd. It's an empty string before that.
func (har *hashAppendingReader) HexSum() string {
	return har.hexSum
}

// newHashAppendingReader takes a Reader and a Hash and will append the hex sum
// after the original reader reaches EOF. The increased size depends on the
// given hash, which may be queried through AdditionalLength()
func newHashAppendingReader(in io.Reader, h gohash.Hash) *hashAppendingReader {
	withHash := io.TeeReader(in, h)
	return &hashAppendingReader{h: h, in: withHash}
}

// largeUpload is used to control the upload of large files which need chunking
type largeUpload struct {
	f         *Fs                             // parent Fs
	o         *Object                         // object being uploaded
	doCopy    bool                            // doing copy rather than upload
	what      string                          // text name of operation for logs
	in        io.Reader                       // read the data from here
	wrap      accounting.WrapFn               // account parts being transferred
	id        string                          // ID of the file being uploaded
	size      int64                           // total size
	parts     int64                           // calculated number of parts, if known
	sha1s     []string                        // slice of SHA1s for each part
	uploadMu  sync.Mutex                      // lock for upload variable
	uploads   []*api.GetUploadPartURLResponse // result of get upload URL calls
	chunkSize int64                           // chunk size to use
	src       *Object                         // if copying, object we are reading from
}

// newLargeUpload starts an upload of object o from in with metadata in src
//
// If newInfo is set then metadata from that will be used instead of reading it from src
func (f *Fs) newLargeUpload(ctx context.Context, o *Object, in io.Reader, src fs.ObjectInfo, chunkSize fs.SizeSuffix, doCopy bool, newInfo *api.File) (up *largeUpload, err error) {
	remote := o.remote
	size := src.Size()
	parts := int64(0)
	sha1SliceSize := int64(maxParts)
	if size == -1 {
		fs.Debugf(o, "Streaming upload with --b2-chunk-size %s allows uploads of up to %s and will fail only when that limit is reached.", f.opt.ChunkSize, maxParts*f.opt.ChunkSize)
	} else {
		parts = size / int64(chunkSize)
		if size%int64(chunkSize) != 0 {
			parts++
		}
		if parts > maxParts {
			return nil, errors.Errorf("%q too big (%d bytes) makes too many parts %d > %d - increase --b2-chunk-size", remote, size, parts, maxParts)
		}
		sha1SliceSize = parts
	}

	opts := rest.Opts{
		Method: "POST",
		Path:   "/b2_start_large_file",
	}
	bucket, bucketPath := o.split()
	bucketID, err := f.getBucketID(ctx, bucket)
	if err != nil {
		return nil, err
	}
	var request = api.StartLargeFileRequest{
		BucketID: bucketID,
		Name:     f.opt.Enc.FromStandardPath(bucketPath),
	}
	if newInfo == nil {
		modTime := src.ModTime(ctx)
		request.ContentType = fs.MimeType(ctx, src)
		request.Info = map[string]string{
			timeKey: timeString(modTime),
		}
		// Set the SHA1 if known
		if !o.fs.opt.DisableCheckSum || doCopy {
			if calculatedSha1, err := src.Hash(ctx, hash.SHA1); err == nil && calculatedSha1 != "" {
				request.Info[sha1Key] = calculatedSha1
			}
		}
	} else {
		request.ContentType = newInfo.ContentType
		request.Info = newInfo.Info
	}
	var response api.StartLargeFileResponse
	err = f.pacer.Call(func() (bool, error) {
		resp, err := f.srv.CallJSON(ctx, &opts, &request, &response)
		return f.shouldRetry(ctx, resp, err)
	})
	if err != nil {
		return nil, err
	}
	up = &largeUpload{
		f:         f,
		o:         o,
		doCopy:    doCopy,
		what:      "upload",
		id:        response.ID,
		size:      size,
		parts:     parts,
		sha1s:     make([]string, sha1SliceSize),
		chunkSize: int64(chunkSize),
	}
	// unwrap the accounting from the input, we use wrap to put it
	// back on after the buffering
	if doCopy {
		up.what = "copy"
		up.src = src.(*Object)
	} else {
		up.in, up.wrap = accounting.UnWrap(in)
	}
	return up, nil
}

// getUploadURL returns the upload info with the UploadURL and the AuthorizationToken
//
// This should be returned with returnUploadURL when finished
func (up *largeUpload) getUploadURL(ctx context.Context) (upload *api.GetUploadPartURLResponse, err error) {
	up.uploadMu.Lock()
	defer up.uploadMu.Unlock()
	if len(up.uploads) == 0 {
		opts := rest.Opts{
			Method: "POST",
			Path:   "/b2_get_upload_part_url",
		}
		var request = api.GetUploadPartURLRequest{
			ID: up.id,
		}
		err := up.f.pacer.Call(func() (bool, error) {
			resp, err := up.f.srv.CallJSON(ctx, &opts, &request, &upload)
			return up.f.shouldRetry(ctx, resp, err)
		})
		if err != nil {
			return nil, errors.Wrap(err, "failed to get upload URL")
		}
	} else {
		upload, up.uploads = up.uploads[0], up.uploads[1:]
	}
	return upload, nil
}

// returnUploadURL returns the UploadURL to the cache
func (up *largeUpload) returnUploadURL(upload *api.GetUploadPartURLResponse) {
	if upload == nil {
		return
	}
	up.uploadMu.Lock()
	up.uploads = append(up.uploads, upload)
	up.uploadMu.Unlock()
}

// Transfer a chunk
func (up *largeUpload) transferChunk(ctx context.Context, part int64, body []byte) error {
	err := up.f.pacer.Call(func() (bool, error) {
		fs.Debugf(up.o, "Sending chunk %d length %d", part, len(body))

		// Get upload URL
		upload, err := up.getUploadURL(ctx)
		if err != nil {
			return false, err
		}

		in := newHashAppendingReader(bytes.NewReader(body), sha1.New())
		size := int64(len(body)) + int64(in.AdditionalLength())

		// Authorization
		//
		// An upload authorization token, from b2_get_upload_part_url.
		//
		// X-Bz-Part-Number
		//
		// A number from 1 to 10000. The parts uploaded for one file
		// must have contiguous numbers, starting with 1.
		//
		// Content-Length
		//
		// The number of bytes in the file being uploaded. Note that
		// this header is required; you cannot leave it out and just
		// use chunked encoding.  The minimum size of every part but
		// the last one is 100MB.
		//
		// X-Bz-Content-Sha1
		//
		// The SHA1 checksum of the this part of the file. B2 will
		// check this when the part is uploaded, to make sure that the
		// data arrived correctly.  The same SHA1 checksum must be
		// passed to b2_finish_large_file.
		opts := rest.Opts{
			Method:  "POST",
			RootURL: upload.UploadURL,
			Body:    up.wrap(in),
			ExtraHeaders: map[string]string{
				"Authorization":    upload.AuthorizationToken,
				"X-Bz-Part-Number": fmt.Sprintf("%d", part),
				sha1Header:         "hex_digits_at_end",
			},
			ContentLength: &size,
		}

		var response api.UploadPartResponse

		resp, err := up.f.srv.CallJSON(ctx, &opts, nil, &response)
		retry, err := up.f.shouldRetry(ctx, resp, err)
		if err != nil {
			fs.Debugf(up.o, "Error sending chunk %d (retry=%v): %v: %#v", part, retry, err, err)
		}
		// On retryable error clear PartUploadURL
		if retry {
			fs.Debugf(up.o, "Clearing part upload URL because of error: %v", err)
			upload = nil
		}
		up.returnUploadURL(upload)
		up.sha1s[part-1] = in.HexSum()
		return retry, err
	})
	if err != nil {
		fs.Debugf(up.o, "Error sending chunk %d: %v", part, err)
	} else {
		fs.Debugf(up.o, "Done sending chunk %d", part)
	}
	return err
}

// Copy a chunk
func (up *largeUpload) copyChunk(ctx context.Context, part int64, partSize int64) error {
	err := up.f.pacer.Call(func() (bool, error) {
		fs.Debugf(up.o, "Copying chunk %d length %d", part, partSize)
		opts := rest.Opts{
			Method: "POST",
			Path:   "/b2_copy_part",
		}
		offset := (part - 1) * up.chunkSize // where we are in the source file
		var request = api.CopyPartRequest{
			SourceID:    up.src.id,
			LargeFileID: up.id,
			PartNumber:  part,
			Range:       fmt.Sprintf("bytes=%d-%d", offset, offset+partSize-1),
		}
		var response api.UploadPartResponse
		resp, err := up.f.srv.CallJSON(ctx, &opts, &request, &response)
		retry, err := up.f.shouldRetry(ctx, resp, err)
		if err != nil {
			fs.Debugf(up.o, "Error copying chunk %d (retry=%v): %v: %#v", part, retry, err, err)
		}
		up.sha1s[part-1] = response.SHA1
		return retry, err
	})
	if err != nil {
		fs.Debugf(up.o, "Error copying chunk %d: %v", part, err)
	} else {
		fs.Debugf(up.o, "Done copying chunk %d", part)
	}
	return err
}

// finish closes off the large upload
func (up *largeUpload) finish(ctx context.Context) error {
	fs.Debugf(up.o, "Finishing large file %s with %d parts", up.what, up.parts)
	opts := rest.Opts{
		Method: "POST",
		Path:   "/b2_finish_large_file",
	}
	var request = api.FinishLargeFileRequest{
		ID:    up.id,
		SHA1s: up.sha1s,
	}
	var response api.FileInfo
	err := up.f.pacer.Call(func() (bool, error) {
		resp, err := up.f.srv.CallJSON(ctx, &opts, &request, &response)
		return up.f.shouldRetry(ctx, resp, err)
	})
	if err != nil {
		return err
	}
	return up.o.decodeMetaDataFileInfo(&response)
}

// cancel aborts the large upload
func (up *largeUpload) cancel(ctx context.Context) error {
	fs.Debugf(up.o, "Cancelling large file %s", up.what)
	opts := rest.Opts{
		Method: "POST",
		Path:   "/b2_cancel_large_file",
	}
	var request = api.CancelLargeFileRequest{
		ID: up.id,
	}
	var response api.CancelLargeFileResponse
	err := up.f.pacer.Call(func() (bool, error) {
		resp, err := up.f.srv.CallJSON(ctx, &opts, &request, &response)
		return up.f.shouldRetry(ctx, resp, err)
	})
	if err != nil {
		fs.Errorf(up.o, "Failed to cancel large file %s: %v", up.what, err)
	}
	return err
}

// Stream uploads the chunks from the input, starting with a required initial
// chunk. Assumes the file size is unknown and will upload until the input
// reaches EOF.
//
// Note that initialUploadBlock must be returned to f.putBuf()
func (up *largeUpload) Stream(ctx context.Context, initialUploadBlock []byte) (err error) {
	defer atexit.OnError(&err, func() { _ = up.cancel(ctx) })()
	fs.Debugf(up.o, "Starting streaming of large file (id %q)", up.id)
	var (
		g, gCtx      = errgroup.WithContext(ctx)
		hasMoreParts = true
	)
	up.size = int64(len(initialUploadBlock))
	g.Go(func() error {
		for part := int64(1); hasMoreParts; part++ {
			// Get a block of memory from the pool and token which limits concurrency.
			var buf []byte
			if part == 1 {
				buf = initialUploadBlock
			} else {
				buf = up.f.getBuf(false)
			}

			// Fail fast, in case an errgroup managed function returns an error
			// gCtx is cancelled. There is no point in uploading all the other parts.
			if gCtx.Err() != nil {
				up.f.putBuf(buf, false)
				return nil
			}

			// Read the chunk
			var n int
			if part == 1 {
				n = len(buf)
			} else {
				n, err = io.ReadFull(up.in, buf)
				if err == io.ErrUnexpectedEOF {
					fs.Debugf(up.o, "Read less than a full chunk, making this the last one.")
					buf = buf[:n]
					hasMoreParts = false
				} else if err == io.EOF {
					fs.Debugf(up.o, "Could not read any more bytes, previous chunk was the last.")
					up.f.putBuf(buf, false)
					return nil
				} else if err != nil {
					// other kinds of errors indicate failure
					up.f.putBuf(buf, false)
					return err
				}
			}

			// Keep stats up to date
			up.parts = part
			up.size += int64(n)
			if part > maxParts {
				up.f.putBuf(buf, false)
				return errors.Errorf("%q too big (%d bytes so far) makes too many parts %d > %d - increase --b2-chunk-size", up.o, up.size, up.parts, maxParts)
			}

			part := part // for the closure
			g.Go(func() (err error) {
				defer up.f.putBuf(buf, false)
				return up.transferChunk(gCtx, part, buf)
			})
		}
		return nil
	})
	err = g.Wait()
	if err != nil {
		return err
	}
	up.sha1s = up.sha1s[:up.parts]
	return up.finish(ctx)
}

// Upload uploads the chunks from the input
func (up *largeUpload) Upload(ctx context.Context) (err error) {
	defer atexit.OnError(&err, func() { _ = up.cancel(ctx) })()
	fs.Debugf(up.o, "Starting %s of large file in %d chunks (id %q)", up.what, up.parts, up.id)
	var (
		g, gCtx   = errgroup.WithContext(ctx)
		remaining = up.size
	)
	g.Go(func() error {
		for part := int64(1); part <= up.parts; part++ {
			// Get a block of memory from the pool and token which limits concurrency.
			buf := up.f.getBuf(up.doCopy)

			// Fail fast, in case an errgroup managed function returns an error
			// gCtx is cancelled. There is no point in uploading all the other parts.
			if gCtx.Err() != nil {
				up.f.putBuf(buf, up.doCopy)
				return nil
			}

			reqSize := remaining
			if reqSize >= up.chunkSize {
				reqSize = up.chunkSize
			}

			if !up.doCopy {
				// Read the chunk
				buf = buf[:reqSize]
				_, err = io.ReadFull(up.in, buf)
				if err != nil {
					up.f.putBuf(buf, up.doCopy)
					return err
				}
			}

			part := part // for the closure
			g.Go(func() (err error) {
				defer up.f.putBuf(buf, up.doCopy)
				if !up.doCopy {
					err = up.transferChunk(gCtx, part, buf)
				} else {
					err = up.copyChunk(gCtx, part, reqSize)
				}
				return err
			})
			remaining -= reqSize
		}
		return nil
	})
	err = g.Wait()
	if err != nil {
		return err
	}
	return up.finish(ctx)
}

redpajama_set_name: RedPajamaGithub