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Earth to Enterprise: Help! (In which Laura boldly goes where no man has gone before)
I have always been of the mindset that individuals matter. As a social animal with two arms and one lap, we humans are evolutionarily programmed to empathize and interact with and minister to individuals rather than whole large groups. When looking at pictures of crowds, our eyes are drawn to individual faces. Even as society becomes ever more technologically advanced and we are pulled further and further back from directly assisting people and animals in need, with hospitals, agencies, institutions, and organizations acting for all of us, we have never lost that impulse to focus on individuals. In order for many of us to contribute to a cause or help at a food bank or work to restore habitat, we need to feel viscerally connected to an individual. That need for specificity is fundamental human nature.
Some conservationists decry this impulse because to protect species and biodiversity, we really must focus on populations rather than individuals. But caring about individuals does not negate caring about the larger picture. On the contrary, some of the world's finest conservationists were originally sparked by a magical face-to-face encounter with one individual animal. I'd argue that in order to be fully human—the best of all we can be—our hearts and our minds must both be fully engaged.
Yet some conservationists and biologists ridicule wildlife rehab centers because of their focus on individual creatures, and a few, like Robert Zink of the University of Minnesota and Paul Kerlinger of Curry & Kerlinger, "Consultants to the Wind Power Industry," even pooh-pooh efforts to stop construction of potentially massive bird killers like the proposed Vikings Stadium or the AT&T lighted, guyed tower on the edge of the Boundary Waters. Individual bird lives mean absolutely nothing to them—they both have claimed that even egregious deathtraps causing the deaths of hundreds or thousands of birds each year won't affect populations. By rejecting, or perhaps not even sensing, the impulses of their own human hearts, these scientists may believe they're espousing Spock-like wisdom, but their cold and unfeeling message makes the human beings hearing them turn away from both them and such a coldly scientific approach to other issues as well, adding fuel to the anti-science sentiments that are so polarizing our society. This is ironic, because their claims are not even supported by science.
I'm not normally one who sees the world through the prism of the original Star Trek series, one of the rare TV shows with nary a bird in the soundtrack, much less mentioned in the dialog. Space may be the final frontier, but as Robert Frost almost said, "Earth's the right place for birds: I don't know where else they're likely to live." Even so, Star Trek can at least give us a model for how in wildlife and conservation issues, attention must be paid on both the Spock-like scientific front and the McCoy-like heart front. It's Captain Kirk who embodies both.
The human heart is not supposed to take precedence over our brain—a world of all McCoys would be at least as dangerous as, and far more backwards than, one of all Spocks. For example, people who look at individual feral cats and can't bear the thought of euthanizing a single one even as they realize they can't find them all homes as indoor cats are the ones who started the fundamentally flawed Trap-Neuter-Release projects. Now that many of these programs have been in existence for several years, it's increasingly obvious that they haven't helped—the number of feral cats continues to climb even within these colonies, and because people provide supplemental food and veterinary care that extends individual feral cat lives far beyond what natural predators enjoy, these subsidized killers take out many times the number of prey animals in their territories than natural predators possibly could. The human heart focusing entirely on individuals willfully closes its eyes to all this collateral damage. Finding a truly wise solution to the feral cat situation, and all kinds of other important conservation issues, requires integrating mind and heart. The Spocks and McCoys among us have valuable input, but it's the Captain Kirks among us who must synthesize it to find the wisest solution. Where we'll find them, I just don't know.
I lean toward the scientific Spock more than the emotional McCoy. The underpinnings of virtually all the advances that have made our lives as rich as they are today were based in the sciences. My husband is a scientist, much of my own training is in science, and I was actually awarded the Frances F. Roberts award at a joint meeting of the Cooper and Wilson Ornithological Societies for a scientific paper I presented back in 1991. I am not one to discount the importance of science in making decisions on all kinds of issues.
But science is a particular and painstaking process of finding answers based on making hypotheses and experimenting, and the more complex the questions, the more difficult and time consuming it can be to tease out clear answers. Meanwhile, it can be disturbingly easy to twist scientific data so that it appears to answer a question that it does not. As a society confronted with immediate problems, we often believe a scientist citing numbers to make a claim without considering what those numbers actually mean. And we often need to make decisions before all the data are gathered, much less synthesized into irrefutable scientific fact. If this were a Star Trek scenario, what's a Kirk to do while Spock is still mulling, a Romulan is making false claims, and McCoy is yelling his head off?
The Honorable Philip D. Bush had to play the Kirk role in the Boundary Waters case. On every issue, he found on behalf of the plaintiffs—the Friends of the Boundary Waters—who were claiming that the proposed guyed, lighted tower on the very edge of the Boundary Waters Wilderness Area would harm the wilderness values. The Minnesota Environmental Rights Act defines these values carefully, and requires that if a proposed project does in fact cause any demonstrable harm to the state's natural resources, and if a less harmful alternative can be found, regardless of cost, it should be chosen.
Paul Kerlinger, presenting himself as the objective, scientific Spock, testified under oath that at most, 48 birds a year would be killed at the tower—where he pulled out that purely speculative, unscientific, and most unSpock-like number was anybody's guess, but AT&T was clear that the Ph.D. after Kerlinger's name gave him far more credibility than the Mrs. in front of mine did. Judge Bush wrote in his findings: "He is a private consultant and testifies exclusively for the wind and cell-tower industries. The Court does not find Kerlinger's opinions about very low probable bird mortality at the Proposed Tower to be credible."
AT&T could have built a single 199-foot tower on the same site rather than their 450-foot tower, which they did not argue would provide significantly more coverage. Alternatively, they could have built two 99-foot towers spread apart, which would definitely have provided significantly more coverage for little more cost. Judge Bush's 58-page decision included 239 findings of fact and 69 conclusions of law in his summary finding for the Friends of the Boundary Waters. AT&T appealed, and the Appeals Court, in bizarrely non-analytical, rather Klingon-like fashion, from the gut rather than the heart or mind, threw out Bush's carefully weighed findings, saying simply that the Boundary Waters was not "pristine wilderness" anyway, and that public safety was critical. The Minnesota Supreme Court refused to hear the case.
In the current Vikings stadium issue, Robert Zink, like Paul Kerlinger, agrees that the proposed windows will kill birds. He even agrees that the number may be large. His argument is that it doesn't matter, because one building, even with 180,000 square feet of glass on a major migration flyway, won't hurt bird populations any more than a litany of other things hurting birds. He said that people keeping their cats indoors would protect more birds, but that was hardly based on scientific analysis: individual cats kill fewer birds per year than many individual large glass structures do, and overall cats and collisions with glass cause bird mortality of the exact same order of magnitude. The real Spock would never make such unwarranted claims. Kerlinger and Zink both trust that judges and public opinion will be swayed not by scientific analysis of their statements but by their Ph.D's, even though neither has a background in population biology.
Both Kerlinger's and Zink's main contention is fundamentally flawed, scientifically. They say that lighted, guyed towers or buildings with large amounts of glass don't hurt populations, when what the data actually say is that we don't yet know the precise effects of any individual human-caused bird mortality on populations, even as we can clearly see that some populations are declining precipitously. They carefully skirt the question most people think they're answering: when a species such as the Golden-winged Warbler—one Zink himself calls a "super-collider" because it's killed in collisions in numbers far above average—is already dangerously declining, how well can that species absorb additional mortality?
When there are so many unknowns, how do we make decisions in these cases, and who is to judge? And even if Captain Kirk were to show up, how would we deal with his overacting and insufferable arrogance? My favorite single line in any Star Trek movie or episode comes from the end of Star Trek IV, when the pretty whale biologist kisses off Kirk with a satisfyingly final "See ya 'round the galaxy." Nobody's perfect—that is the nature of human beings, even Captain Kirk. And there are no perfect answers to the important conservation issues facing our world. But as human beings, we must use the tools we have to solve them. Brains and heart. Without either, we lose our way.
Posted by Laura Erickson at 11:35 AM
Day trip to Vancouver Island
How the News Media Skew Stories
Third Time's the Charm!
Velleity
A Visit to the Audiologist
Overview of My Trip to Vancouver
Laura's Top Ten List: Best things about being 63
Michael Conway Baker
Oldest Wild Birds of Many Species
Oldest Albatross
Music: Human and Avian
Earth to Enterprise: Help! (In which Laura boldly ...


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Q: Why does wcf web service hosted in iis over ssl. result in "403 forbidden"? Jquery $.post sends OPTIONS verb? I have a WCF Webservice hosted in IIS.  It uses a webHttpBinding.  There are WebInvoke attributes on the methods so that they can be access REST style.  I can successfully use them like so:
http://mydomain.com/MyService.svc/some/rest/style/thing
and POST to that the arguments to the web service.
Now I want to change this to HTTPS over a nonstandard port 7777.  I configured IIS correctly, got the cert and everything.  I can access html pages over https://mydomain.com:7777.
I added a modified the webhttpbinding to add a security node like so:
<security mode="Transport">
    <transport clientCredentialType="None" proxyCredentialType="None" realm=""/>
</security>

I also changed my behavior's servicemetadata node and removed httpGetEnabled='true' and added httpsGetEnabled='true'
I can access https://mydomain.com:7777/MyService.svc and get a screen of info.
I can access https://mydomain.com:7777/MyService.svc/some/rest/style/thing using http get and i get a "Method not allowed" message.
BUT If I try to access https://mydomain.com:7777/MyService.svc/some/rest/style/thing with a POST I get a 403 forbidden

update some more info
I'm narrowing down the problem
I am using jQuery and accessing the webservice via a $.post("http://mydomain.com/.....". "data", callback, "json")..that worked
now I am doing $.post("https://mydomain.com:7777/.....". "data", callback, "json")..and that gives me a 403...using firebug I see instead of sending a POST, it is sending OPTIONS initially..and that is what is giving the 403
this might be a jquery problem

A: JQuery $.ajax, $.get, $.post calls dont allow cross-domain calls. When you do make one, it sends OPTIONS verb instead of the POST verb, though the request method is POST.
Other work around could be creating another sub-domain which points to IP address of the URL you want to actually invoke.

A: You need to run httpcfg to get IIS to listen for SSL traffic on a non standard port.

A: Puffpio:
Please check to ensure that you're appending the "callback=?" parameter to your request URI. Then you should be seeing the GET verb in your request header.
From the jQuery documentation page:

The callback takes the form "example.com?callback=?". jQuery
  automatically replaces the '?' with a
  random method name that doesn't clash
  with the global scope. You do not have
  to specify the method name yourself.

Hope this helps,
Michael Ibarra

A: If you are using the MOZILLA fire fox as a browser then it preflight the request and send a request with OPTIONS verb and when server returns the 200 OK status then it request the actual data with the POST verb.
CROSS domain issue.
Intekhab

A: I found that I had the same problem where Ajax calls using jQuery's .load function were returning 403 errors.  I had to go into the Home Directory on the IIS Manager's Default Web Site's properties and select Configuration and then edit the .cgi extension's properties so that it included the OPTION verb.  Finding your question and subsequent comment helped me resolve this quickly.

redpajama_set_name: RedPajamaStackExchange


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This section of the Troop 16 website is provided to our boy owned leadership team to allow them to post information, with pages dedicated to the SPL, Scribe, Historian, and other boy leaders.
Each of the pages contained here may be viewed by the public, so care should be used when using names.
Back to School Tips by Evan V.


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Top 5 Spots to Grab a Drink in New Orleans
The Big Easy is full of delicious cocktails, and now they can be yours
If you've never been to New Orleans, you are missing out on a city that is full of some truly beautiful things. Not only is it an incredibly diverse city, it is full of some of the best culinary finds this world has ever seen. Food and drink that I would have to look long and hard for in New York City is available at every turn in New Orleans, and that is why I love it there so much.
Last week, I was lucky enough to participate in a few days of Tales of the Cocktail, a massive cocktail event that took place in the Big Easy. While the days were full of events and seminars dedicated to educating about spirits and cocktails, the nights were there to put all of that education into practice — and practice we did.
Click here to find the best five bars to grab a drink in New Orleans.
— Sara Kay, The Spir.it
Best places to eat and to drink in New Orleans
New Orleans! The Crescent City, NOLA, the Vieux Carre… she is known by so many names and all of them packed with history, flavor and complexity. Few cities in America have embraced so much diversity and devastation into such a compact area. My first plane ride into New Orleans had me so anxious. I heard rumors of the drunken lewd behavior on Bourbon Street, and the "Girls Gone Wild" baring all just for a few beads. I wondered what I just committed to for my weekend excursion. What I found left me humbled and exhilarated and anxious to come back for more. And I did!
My first stay in the Crescent City had me based on Canal Street at The Saint Hotel. For a first timer in Vieux Carre, this was perfect. I was able to step out of the excitement of Bourbon street, and fall into a comfortable well appointed hotel with just enough of a naughty side to make me blush. I discovered very quickly that even with The Ritz Carlton, Waldorf Astoria or Hotel Monteleone within a few blocks of everywhere I ventured, New Orleans was a comfortable and casual city that didn't judge. Even though I packed fabulous outfits that I envisioned my nights at gitzy lounges with live jazz, I found myself feeling perfectly dressed in shorts and my walking boots to enjoy a Sazerac at the Carousel Bar or a Gin Martini at the Ritz.
Secret Spots and Hidden Gems of New Orleans, Louisiana
New Orleans, Louisiana is a popular tourist destination, but you can still find some secret spots and hidden gems if you look hard enough. Since New Orleans is also one of our favorite trips that we offer, we thought we'd share a few places that don't show up on every guidebook and "must see" list. Here are some of our favorites:
Lafitte's Blacksmith Shop – 941 Bourbon St.
Looking for a unique place to grab a drink in the French Quarter? Lafitte's Blacksmith Shop was built between 1722 and 1732 (and may or may not have actually been a blacksmith shop) and claims to be the oldest structure used as a bar in the United States. Plus it's outside of the part of Bourbon Street where most tourists spend their time, so it's usually much less crowded.
The Singing Oak – 1701 Wisner Blvd.
Hiding in plain sight in City Park, The Singing Oak (or Chime Tree) is a large oak tree that has been strung with a set of wind chimes that ring a pentatonic (five notes per octave) scale by Louisiana artist Jim Hart. You can sit underneath The Singing Oak and listen to the relaxing symphony while enjoying the shade on a hot sunny day.
Nicolas Cage Pyramid Tomb – 425 Basin St.
Established in 1789, St. Louis Cemetery No. 1 is the oldest cemetery in New Orleans, with many of the above-ground burial sites now crumbling. Sitting amongst the crumbling mausoleums however is a brand-new looking, nine-foot-tall stone pyramid, with the Latin phrase "Omni Ab Uno" meaning "Everything From One" etched on the front. When he dies, this tomb will become the final resting place for Nicolas Cage, which makes it a popular tourist attraction for many visitors and fans of Nic Cage.
Bacchanal Courtyard – 600 Poland Ave.
While it looks like a store from the front, just walk through the Bacchanal Wine Shop into the courtyard within and you'll find yourself in NOLA's backyard party. Featuring live music seven days a week (weather permitting) Bacchanal is a great place to grab a bite, enjoy a drink, and listen to some of the best original jazz in New Orleans.
Bananas Foster at Brennan's – 417 Royal St.
Everyone knows about the beignets at Cafe Du Monde, but there's another food item that was invented in New Orleans that gets much less publicity: Bananas Foster at Brennan's Restaurant. Invented in 1951, this mixture of bananas, rum sauce, and vanilla ice cream is still the most popular item on Brennan's menu, with many people stopping by just for a taste of the delicious desert.
Prytania Theatre – 5339 Prytania St.
If you're looking for a fun way to relax for a few hours, then stop in and catch a movie at The Prytania Theatre. This single-screen neighborhood theatre has been open for more than 100 years, and a step inside will instantly transport you back in time to Old Hollywood. (But retrofitted with state of the art projection and sound systems.)
City Putt – 8 Victory Dr.
City Putt is a 36-hole mini golf complex that's located in City Park, with two courses to choose from: The Louisiana Course highlights cultural themes and cities from around the state, while the New Orleans Course showcases streets and iconic themes from around the city.
Hansen's Sno-Bliz – 4801 Tchoupitoulas St.
When Ernest Hansen invented the first ice shaving machine in 1939, Mary Hansen added her own flavored syrups and the snoball was born! Today you can still sample that historic treat, since Hansen's makes its own flavors every day from Mary's secret recipes, and creates snoballs from the original machine. The combination of fluffy ice and homemade syrups are made in layers – ice, syrup, ice, syrup, etc. – so that the final product is fully saturated, and is unlike any snow cone you've had before.
Ready to join us on one of our trips to New Orleans, LA? We can take you to all the secret spots and hidden gems, and make sure it's a trip you never forget! To book your trip with WNC Travels, click here or give us a call at (828) 595-9691
Best New Orleans Food and Drink
New Orleans is a city for foodies with fine dining and historic cafes all around the city from the bustling French Quarter to the picture-perfect uptown Garden District. The food blends fancy French cuisine with local cooking styles to create distinctive Creole and Cajun dishes that are original to the city. Join us for a tour of the best food and drink in New Orleans.
Cajun and Creole are often used interchangeably, but there is a difference. While both begin with the region's 'holy trinity' of green peppers, onions and celery, they veer off in slightly different directions. Cajun food originated along Louisiana's bayou. Its country-style cooking starts with a dark roux and combines French and Southern flavors in homey, filling dishes like gumbo and boudin, a spicy classic Cajun sausage. Creole food also has French influences with European and African roots, but it's more refined with rich sauces and fresh seafood, like Shrimp Creole and Turtle Soup. Jambalaya is a popular hearty dish filled with chicken, spicy andouille sausage and veggies. It may be prepared in either the Creole style with tomatoes or the Cajun way without tomatoes. As in any good Southern town, grits are a staple, as well as okra.
In the sandwich category, a lunchtime staple is the muffuletta, a hearty combo of ham, salami, Swiss, provolone and olive spread. A po'boy is a classic sandwich usually served on a French baguette. It may be filled with fried seafood like oysters, shrimp, crawfish or soft shell crab.
When it comes to sweets, beignets are appropriate any time of day. These deep-fried dough balls are sprinkled with powdered sugar and served alongside a cup of coffee in cafes around town. For dessert, there's bread pudding, Bananas Foster and, during Mardi Gras, King cake with a hidden trinket inside.
Of course, sweet tea is an option if you're thirsty, but New Orleans is known for its great cocktail culture. The Sazerac, a simple combo of cognac and bitters, is said to be America's first cocktail and dates back to pre-Civil War days in the city. The Ramos Gin Fizz combines gin, lemon and lime juice, egg white, sugar, cream and orange flower water. A splash of soda water adds to the drink's effervescence.
Breakfast and Jazzy Brunch
The Sunday brunch and jazz at Arnaud's Restaurant is a 4-course feast with an appetizer, salad, entree and dessert. Satisfy a sweet tooth with the Pain Perdu with orange-infused honey or opt for something savory with the grillades of braised baby veal scaloppini served with cheese grits. Sip a Mimosa, Bloody Mary, Bullshot or a Gin Fizz while listening to live Dixieland jazz.
Expect some unusual twists at the breakfast table at Brennan's in the French Quarter. The most popular dish is Eggs Hussarde, which features poached eggs served over Holland rusks and Canadian bacon, all topped with Marchand de Vin sauce. Brennan's is the birthplace of Bananas Foster so it's only appropriate to finish off breakfast with this flambeed dessert.
Ralph's on the Park is a cozy neighborhood restaurant in City Park. The playful Sunday brunch menu puts an unexpected twist on breakfast classics. Chicken is stuffed with boudin sausage and served alongside chocolate chip waffles and red-eye gravy while Cajun Scotch eggs are served alongside boudin sausage, cheese-grit souffle and corn maque choux.
No need to limit the brunch buffet to just weekends when you can indulge every day of the week at the Court of Two Sisters in the French Quarter. A jazz trio strolls around while diners fill their plates with classic egg dishes and savory entrees like boiled shrimp or crawfish with remoulade, zesty Cajun pasta, corn grits and Creole jambalaya.
Classic New Orleans Cuisine
The Palace Cafe reinvents classic Creole dishes in a lively cafe setting on historic Canal Street. The happy-hour deal tempts diners on weekdays from 5 to 7 p.m. with $5 plates of alligator sausage pistolette, crab claws remoulade and duck spring rolls. Wash it down with Peters Planters Punch.
Mr. B's is a favorite lunchtime spot in the French quarter. Creole comfort food includes Gumbo Ya Ya with chicken and andouille, catfish fingers and crawfish etouffee.
Brigtsen's Restaurant serves Creole food in a cozy Victorian cottage near the Riverbend. Chef Frank Brigtsen is lauded for his unique spin on southern Louisiana specialties. The menu changes daily to feature the freshest local ingredients, but some standouts include rabbit tenderloin with andouille parmesan-grits cake and grilled drum fish with crawfish and pistachio lime sauce.
Cochon showcases Cajun cuisine at its best with dishes like crawfish pie, fried alligator, rabbit and dumplings and roasted gulf fish. The in-house butcher shop, or boucherie, turns out roasted suckling pig with cracklings, fried pig's ears and fried boudin.
The Commander's Palace is a New Orleans institution in a Victorian in the Garden District. Behind the turquoise and white shades, the Haute Creole cuisine has been evolving since opening in 1880. The Chef's Playground is a 7-course tasting menu with the much-praised Foie Gras 'Du Monde,' a delicate dish of skillet-roasted foie gras over apple, pecan and foie gras beignets as well as Crispy Wild Gulf Fish and Cracklin' Crusted Duck.
Antoine's has been seducing diners since 1840 with French-Creole cuisine in an extraordinary setting. There are 15 dining rooms filled with memorabilia from famous guests including past presidents, film stars and even Pope John Paul II. The signature dish is Oysters Rockefeller which originated at this grand restaurant in 1889.
Local ingredients shine in Italian preparations at Bacco. The signature dish brings Italy and the southern bayou together with Maine Lobster and Gulf Shrimp Ravioli with champagne butter sauce. Pasta dishes include Louisiana crawfish tails served over fresh pappardelle or fried oysters with fettuccine.
Before Emeril Lagasse became a household name, he was the executive chef at Commander's Palace. Today, he owns 3 upscale restaurants around town. His first restaurant, Emeril's, brought his bold personality to the NOLA scene with dishes like Creole-marinated calamari, andouille-crusted redfish, and roasted quail stuffed with mushrooms and crabmeat.
Casual Spots
The action never stops at Cafe Du Monde, the sweetest spot in town. The cafe serves its world-famous beignets and dark roasted coffee 24 hours a day, 364 days of the year, closing only on Christmas. The original Cafe Du Monde, located in the French Market, is a prime place for people-watching while enjoying a plate of 3 sugary fried beignets.
A jacket isn't part of the dress code at the supremely casual Coop's Place on Decatur Street. House specialties are the Seafood Gumbo made with a dark roux and plenty of okra, shrimp, crab claws and oysters over rice. The jambalaya is a simmering pot of tomatoes, onions and peppers with rabbit, smoked pork sausage, shrimp and tasso ham. Try the Hangtown Fry Omelette with fried oysters, bacon and cheddar for a late breakfast at noon or an early one sometime around midnight.
With 45 beers on tap at Cooter Brown's, there's more than enough to wash down a plate of briny oysters at this casual bar. If you don't fall for raw fish, get a meat fix with a classic muffuletta sandwich or alligator sausage po'boy.
A Guide To Day Drinking in New Orleans
In New Orleans, you can drink from sunrise to sunset, indoors and outdoors, from January 1st to December 31st. Here, it's always a party. With spring here, it's patio season and we're sharing all of our favorite spots to day drink.
Tchoup Yard
With a giant outdoor patio, frosé, and delicious bites from their onsite Karibu Kitchen, Tchoup Yard is the perfect place to spend a beautiful day with friends!
634 Louisa St, New Orleans
If you're drag brunching, you'll need to get a reso a couple of months in advance at The Country Club. Or, just head to the pool for drinks and tons of fun! There's a ten dollar entry fee, but it's worth it if you're in the mood for pool partying.
Miel Brewery
This cute new brewery off of Tchoupitoulas has an airhead extreme beer #mindblown. They also let you BYOF (bring your own food). We even picked up crawfish and brought them over the other day!
2031 St Charles Ave, New Orleans
O, Jack Rose. We can't get enough of you. Our favorite place for brunching with our girls. Probably because there's bottomless veuve, chambongs and mile high pie!
Wrong Iron
3532 Toulouse St, New Orleans
The newest addition to patio bars in the city, Wrong Iron is a hip New Orleans beer garden with food trucks and fun in MidCity.
2533 Constance St, New Orleans
Parasol's is a great Irish Channel neighborhood bar. Where else can you grab a cheap beer, bring your dog inside AND eat one of the best poboys in town (Firecracker shrimp yasss). Parasol's is a great spot to start drinking and then make your way to other Magazine Street bars.
Copper Vine
1001 Poydras St, New Orleans
The lush patio and wines on tap are enough to keep us coming back to this CBD gem. Plus, there's seating on the balcony if you want to overlook the city!
You can't go wrong with a French 75 on the victorian porch at the The Columns Hotel. It's a Saint Charles Avenue classic!
Longway Tavern
719 Toulouse St, New Orleans
We love this cocktail bar addition to the quarter. The courtyard style patio at Longway Tavern is charming and their cocktails delicious!
Laffitte's Blacksmith Shop
941 Bourbon St, New Orleans
Purple Boozy Slushies aka Purple Drank at Lafitte's Blacksmith Shop is a quintessential day drink in the French Quarter. Plus you're drinking in the oldest bar in America. When the mood strikes, Purple Drank is the way to go.
Pat O'Brien's Bar
Start off in the Courtyard and move to the Piano Bar once the sun goes down! Pat O'Briens is a fun classic if you are out and about in the quarter.
Bacchanal Wine
600 Poland Ave, New Orleans
Every wine lover's dream. Walk into a wine store, pick your bottle, pick your cheeses and head out to a lovely courtyard with live music. You might want to stay all day and all night. Not into wine? Bacchanal has an upstairs bar with tasty cocktails.
Willa Jean
611 O'Keefe Ave, New Orleans
Frosé all day. From breakfast to brunch, to casual day drinking, Willa Jean will definitely not disappoint and they always have lots of tasty frozen cocktails perfect for the spring and summer.
Ace Hotel's Alto
600 Carondelet St, New Orleans
If you're looking for a hip vibe, or you are just trying to catch some sun with beautiful people, the Ace Hotel's rooftop bar Alto is the spot. Sip on drinks in the pool, while looking over our beautiful city.
Catahoula Hotel
The rooftop bar at the Catahoula Boutique Hotel and their fresh drinks = Day Drinking Goals. If rooftop bars aren't your thing you can always drink Pisco on the 1st floor bar.
Hot Tin
With so many delicious cocktails to choose from and this gorgeous view, you're bound to stay until the sun sets. The bar is on the rooftop of the same hotel where Jack Rose is, so head up after brunch!
Bayou Wine Garden
315 N Rendon St, New Orleans
Three words: WINE. ON. TAP, and Bayou Beer Garden's best idea yet! We love Bayou Wine Garden.
Bayou Beer Garden
26 N Jefferson Davis Pkwy, New Orleans
Or swing by the wine garden's neighbor and indulge in one or all 180 beers they have to choose from at this Mid City neighborhood bar.
Courtyard Brewery
1020 Erato St, New Orleans
This microbrewery is a great spot to start off your day with brews and food from NOLA's finest food trucks.
Balcony Bar
3201 Magazine St, New Orleans
You can't day drink on Magazine Street without making a stop at Balcony Bar, and well duh, drink on their balcony.
Nola Brewing Tap Room
3001 Tchoupitoulas St, New Orleans
One of the city's original breweries, his chill spot is great for to relax, sample different beers and eat some of the best BBQ in the city at McClure's.
Tracey's
If you're into sports or crawfish or just a good time Tracey's is another great stop on Magazine Street. Cheap drinks, lots of TVs to watch almost every game there is and awesome bar food including crawfish boils and oysters when in season.
Exposition Drive, New Orleans
The Fly at Audubon Park along the Mississippi River is known as a spot where locals to pack a picnic (dranks included), and chill with friends for a few hours. The breeze from the Mississippi, the people watching, and the good vibes make this a Sunday Funday must!
The 15 Best Places with Bottomless Drinks in New Orleans
/> Leslie Landry: Bottomless mimosas!!
/> Blake: Two words: Drag. Brunch. Twice a month, on the first and third Saturday from 10am-3pm, get brunch with $10 bottomless mimosas and entertainment from the Mimosa Girls.
/> Richard Hassell: Brunch on Sunday, endless Mimosas, Bloody Mary bar
/> Michael Samardzija: My tips are: Don't miss Steak Night on Wed, Pizza Night on Thurs & Sunday Brunch w/ bottomless mimosas, bloody marys or sangria!
/> Ted Padgett: Visit for Sunday Brunch - bottomless mimosa, sangria, or bloody mary. Awesome lemon and ricotta stuffed pancakes
/> David Herrold: Bottomless bloody marys, mimosas and sangria for Sunday brunch. The grits are fantastic, too.
/> Lonnie Kahoe: Such a cute brunch spot (and bottomless mimosas)! Get the egg apolline but substitute the waffle for biscuits or hash--the buttermilk waffle makes it too sweet in my opinion.
/> andrew rosi: Bottomless mimosas and shrimp & grits. This place sets the bar, unreal. Amanda is the leader and is the $hit.
/> Nick W: Awesome brunch. Maple bacon and deluxe bloody mary
/> Benjamin Szweda: Come for the Royal Brunch (eggs any way, bacon or sausage, choice of toast and grits or potatoes) and get unlimited mimosas! 9-11 weekends.
/> The King Of Chlorine: Awesome breakfast, bottomless mimosas.
/> Gena Shears: Complimentary bottomless mimosas with breakfast .
/> Cory Cheramie: Awesome deli and bottomless mimosas for brunch.
/> Daniel Grayson: Great and cheap selections of wines. Food is solid in a cafeteria sort of setup
/> Andy Kutcher: Great staff. Very knowledgeable and helpful. And, they tell you whats best, regardless of pricing! So nice!!
/> Andrew Casper: Enjoyable and informative 2-hour river cruise. the tour guide was very knowledgeable on NOLA history and plenty of seating + for 10am cruise, get the $15 unlimited mimosa special at the boat's bar!!
Nicole Cheramie: Journey back to the riverboat era on the Mississippi. The boat runs by day to the old battlefield grounds, but the evening Jazz Cruise with live music & delicious Southern cuisine is truly thrilling.
/> Tom Emerson: Get in line early for choice seating on board
Hurricane Cocktail Recipe
1½ oz Light Rum
1½ oz Dark Rum
1 oz Orange Juice
1 oz fresh Lime Juice
1 tbsp Passion Fruit Syrup
1 tsp Bar Sugar
1 tsp Grenadine and Orange Slice, for garnish
In a shaker, mix rum, passion fruit syrup, juices and sugar until sugar is dissolved. Stir in grenadine, then add ice and shake. Half-fill a hurricane glass with ice and strain drink into glass. Garnish with orange slice and cherry.
You Travel, You Eat: Where To Eat & Drink In New Orleans
In New Orleans, it's easy to get lost in the past. Whether it's a romantic reverie of candelabras and heavy brocades or the physical and emotional trauma of 2005's Hurricane Katrina, too many travelers are consumed by preconceptions of a bygone Crescent City. It's really a shame, because the modern reality is so exciting. From the local chef bringing modern culinary techniques to classic Creole cooking to the dives and cocktail joints that make up what is easily the country's coolest bar scene, New Orleans is an incredibly dynamic place that — like any great city — is constantly evolving. Whether you're in town for the Super Bowl or just planning to head down and go hard in the Big Easy, we've got you covered. Here's our take on the best places to eat, drink and be merry in a city that knows from celebration.
Maurepas Foods
A local favorite in hip Bywater, Maurepas Foods has a real Bushwick-on-the-Bayou quality. But all the Edison light bulbs in the world could not prepare you for Chef Michael Doyle's mind-blowing menu of Southern-inflected cooking at outrageously low prices. Priced at just $9 for dinner, the goat tacos with pickled green tomatoes and harissa will inspire you to either find or lose your religion. And the cocktail list, developed by bar star Brad Smith, includes a rotating cast of punches. 3200 Burgundy Street, 504-267-0072 maurepasfoods.com
SoBou
Short for "South of Bourbon Street," newcomer SoBou is run by the same local family behind Garden District institution Commander's Palace. Always swinging, it's located within the recently remodeled W French Quarter and has a New Creole menu heavy on bar-friendly snacks by Juan Carlos Gonzalez and Tory McPhail. Nobody with a brain in their head should leave Nola without trying their ludicrously indulgent sweet potato beignets in foie gras fondue. (Listed among the "Small Bites," natch.) There are also 30 wines by the glass, and cocktails by Nola cocktail maven Lu Brow. 310 Chartres Street, 504-552-4095, sobounola.com
Pizza Delicious
What started as a twice-weekly Bywater pop-up has now ascended to brick-and-mortar status. The thin, New York–style crusts, transcendent garlic knots and specialty slices are all wildly popular, as is Pizza D's impressive list of local beers and bottles: try NOLA Blonde on draught. 617 Piety Street, 504-676-8482, pizzadelicious.com
Restaurant R'Evolution
A major 2012 opening in the French Quarter's new Royal Sonesta, RR is beloved by locals and hotel guests alike. Homegrown chefs John Folse and Rick Tramanto, who opened Seafood R'evolution in Mississippi most recently, serve a modern Cajun/Creole menu that calls upon Louisiana's "seven nations" of immigrant heritage. A dish like roasted bone marrow does not disappoint. Channel your inner Bayou boss in the $6.5 million dining room, which is composed of seven individual spaces, each designed to look like a different wing of a Creole mansion. 777 Bienville Street, 504-553 2277, revolutionnola.com
Angelo Brocato's Italian Ice Cream Parlor
This 110-year-old bakery and gelateria is, admittedly, the definition of old-school. But, like Paid in Full, Angelo Brocato's holds up. The cannoli at this Mid-City institution are filled to order, ensuring crisp, crunchy shells. The stuffed ricotta ends are then coated in chopped green pistachios, and served by tiny, Sicilian-American nonna-types on doily-lined plates. Because when you're here, you're family. 214 North Carrollton Avenue, 504-486-1465, angelobrocatoicecream.com
Square Root
As the follow-up to Chef Phillip Lopez's playful Warehouse District hotspot Root, Square Root is already a restaurant of superlatives: most ambitious, most hotly anticipated, most likely Michelin-bait, etc. At Square Root, Lopez' globetrotting take on Creole traditions featuring molecular gastronomy will be served in nine- or 10-course tasting menus. Locals are already lining up around the block to get a glimpse of the space, which will combine a 15-seat dining room and open kitchen, with an upstairs bar serving cocktails, Root's incredible charcuterie and four house-made cheeses. 1800 Magazine Street, 504-309-7800, squarerootnola.com
Named for a pre-Prohibition-era artist best known for photographing New Orleans' red light district, this Central Business District cocktail den was one of the biggest openings of 2012. The sultry, Interview with the Vampire-style space revolves around an extensive list of creative cocktails by the Cure's Neal Bodenheimer, Kirk Estopinal and Matthew Kohnke. They tackle traditional cocktails as well as of-the-moment trends like 19 th Century drinks, as well as cobblers made with El Dorado 5-year or Amontillado sherry. 936 St. Charles Avenue, 504-962-0911, thehotelmodern.com/bellocq
Bar Tonique
Situated on the Treme/French Quarter divide, this miniscule cocktail joint somehow manages to squeeze in a large bar, two fireplaces and a refreshingly minimal amount of mixology worship given its impressive product. Sours, slings and punches are fashioned from fresh-squeezed juices and house-made syrups, but the bartenders and patrons seem more interested in having a boozy good time than talking about the origin of that rye in your Vieux Carre. (It's Rittenhouse, by the way. And it's spectacular.) 820 North Rampart Street, 504-324-6045, bartonique.com
Co-owned by New York ex-pat and noted bon vivant Sean McCusker, Sylvain is an atypical French Quarter saloon. In that it's consistently really good. Well-crafted cocktails range from the Negroni to the city's classic Sazerac, and his house-made sodas are blow-your-hair-back good. The elevated bar menu helps soak up all that hotness, with items like curried potato empanadas or confit duck leg and grilled sausage. 625 Chartres Street, 504-265 8123, sylvainnola.com
Twelve Mile Limit
Opened in late 2010, this Mid-City bar from the founder of Garden City bistro Coquette brings a pleasantly high-low blend to New Orleans' cocktail culture. Top-shelf liquors are infused with the same esoteric ingredients as other mixologists' (why, yes, there are notes of honey and hot sauce in that bourbon cocktail) but, here, they're paired with down-to-earth prices, great barbecue and a solid jukebox. 500 South Telemachus Street, 504-488-8114
Swizzle Stick
Another hotspot from the Brennan family of Commander's Palace and SoBou fame, this Central Business District lounge serves elegant cocktails in a piano bar setting. You'll forgive the awfully on-the-nose name when you sample dangerously delicious combinations. 300 Poydras Street, 504-595-3305, cafeadelaide.com
Snake and Jake's Christmas Club Lounge
So, you've contemplated the new New Orleans cocktail culture at the aforementioned five spots. You've paid $15 for a hand-crafted drink without raising an eyebrow. Now it's time to get sauced in a shed. Snake and Jake's isn't a stylized dive, made to look like a decrepit shack on an unassuming Uptown street. It's the real deal. Open daily from 7:00 p.m. – 7:00 a.m., this is the perfect place to get stinking drunk on a tenner, while sitting next to an elderly alcoholic and his dog. 7612 Oak Street, 504-861-2802, snakeandjakes.com
CAFFEINATE
Forget Café du Monde, the French Quarter establishment so heavily touristed it makes Graceland feel quaint. When you start jonesing for café au lait and a beignet — and, let's be honest, you so will — get your fix at this Metairie coffee shop favored by locals. Open 24 hours, Morning Call even lets patrons man their own powdered sugar application for customized pastries. Now that's Southern hospitality. 3325 Severn Avenue, Metairie, LA 504-885-4068, morningcallcoffeestand.com
Gracious Bakery
In a somewhat strange location in Gert Town/Mid-City, this small café serves coffees made with local small-batch roaster French Truck Coffee as well as exceptional breads and desserts. Pastry chef Megan Forman is a New Orleans native who honed her skills at Bayona and Sucre before opening this café and sweets spot in 2012. Fresh baked breads vary daily, but are consistently killer in signature sandwiches like smoked ham with pecan-cheddar spread and pepper jelly. 1000 S Jefferson Davis Pkwy, Ste 100. 504-301-3709, graciousbakery.com
The Orange Couch
The brainchild of a San Francisco ex-pat, this sleek corner café serves local beans and baked goods with unexpected Asian accents. Classic Vietnamese Iced Coffee is given the Nola treatment with chicory, and locals clamor for the tomato tartlets and mochi alike. The modernist interiors are small, so go early on a warm day to grab an outdoor table for some solid Marigny people-watching. 2339 Royal Street, 504-267-7327
Where top Houston bartenders drink in New Orleans
Just try to keep Houston's top bartenders away from New Orleans in July. That's when Tales of the Cocktail, the annual blowout for spirits professionals, lures the city's cocktail movers and shakers to the Big Easy for five intense days (July 16-20) of work and networking. In between seminars, tastings and work-related events, Houston's bartending contingent also manages to squeeze in visits to their favorite watering holes in New Orleans. Here are some of their suggestions for good places to drink in the Crescent City:
Sheridan Fay, El Big Bad: Visit Sylvain (625 Chartres) or their newly opened Barrel Proof (1201 Magazine) for a little bourbon or whiskey. Local all-star Lucinda Weed will be sure to mix you up her favorite classic or guide you through the magic made in Kentucky.
Alexander Gregg, Goro & Gun: I have to say that my favorite bar during Tales is the Carousel Bar at the Monteleone (214 Royal). The Vieux Carre was invented there and during the week of Tales, you can grab a seat and whether you have 15 minutes or hours to kill, you will meet someone who is extremely passionate about the beverage industry, and probably an influential leader in their segment of the industry. The only downside is that it can be hard to get one of those coveted rotating stools during TOTC, but it's well worth the wait.
Alba Huerta, the Pastry War, Julep: On a hot swampy day after seeing the break of dawn that reminded you to go back to your hotel to get some well-deserved rest - the kind that makes your eyes feel allergic to the light - there is an answer to your prayers: the Erin Rose (811 Conti). I love the Wake Up and Live section on the menu. Their most valuable offering is the Frozen Irish Coffee that can even be purchased in a to-go cup.
Matt Tanner, Pappas Restaurants: Bellocq (936 St. Charles) is my favorite cocktail bar in the city. They have daily offerings of punch out served out of beautiful, huge pewter octopus punch bowl. Avenue Pub (1732 St. Charles) is one of the best places to go in the city. They have a fantastic tap wall of 30-something taps and a very large bottled beer selection with anything from Miller High Life to hard-to-find Belgian beers. And for the whiskey drinker they have you covered at the bar upstairs with a great selection of scotch and bourbon. To top it all off they have excellent food. I suggest going for the burger and Dump Truck fries (hand-cut fries, B&eacutechamel, roasted pork, grilled onions and port wine au jus).
Ricardo Guzman Venegas, Triniti: I would go to Three Muses on Frenchman Street (536 Frenchman). The Boulevardier cocktail is a must. I also like Bar Tonique (820 Rampart) and the Vieux Carre cocktail.
Brad Moore, Grand Prize Bar, Goro & Gun, Big Star Bar, Lei Low Bar, Captain Foxheart's Bad News Bar and Spirit Lodge: At TOTC, I get my Sazeracs from Paul Gustings at Broussard's (819 Conti) and Chris McMillian at Kingfish (337 Chartres). But where my heart, my wallet, and my bouillabaisse brain always end up is shooting Fireball with Evan at the Erin Rose (811 Conti), and finding the secret bottle of Fireball that occasionally appears at world class cocktail bar Cane & Table (1113 Decatur). If not at those spots, you can find me hiding uptown at Snake & Jake's (7612 Oak).
The Best Places to Eat and Drink in New Orleans
The idea of celebrating Mardi Gras in New Orleans is either a traveler's dream or worst nightmare. I had always assumed I would never be able to fully appreciate the debauchery that comes with a few too many Sazeracs, thumping music, and topless women—and men.
But then I found myself standing on Canal Street catching beads—by accident.
It turns out there are two versions of Mardi Gras—one for locals (aptly called Family Gras) and one for the masses. I had unwittingly booked my annual visit to the Crescent City for that first week of festivities. And it was glorious. For one thing, there's something pleasurable about it being a bit more sedate. Plus—as the name implies—the celebrations are incredibly family friendly. (Like the Krewe of Barkus parade, which features dogs in outrageous costumes.)
This year, while hordes of tourists descend upon The Big Easy for Fat Tuesday (February 17), savvy vacationers will go early—when the Family Gras parades and celebrations begin during the first week of the month.
And because New Orleans is a city for travelers guided by their stomachs, there's so much more than spectacle to take in—such as its restaurant and bar scene, which is arguably one of the best in the U.S.
Here, a comprehensive list of the best bars and restaurants the city has to offer. Just remember to check out the rules and guidelines surrounding Mardi Gras—and yes, that definitely means no "risqué behavior" outside of the French Quarter. But beyond that, laissez les bon temps rouler!
As its name (which is French for pig) implies, James Beard Award winner Donald Link's casual restaurant in the Warehouse District specializes in all things pork. And while everything on the menu is tempting, Link's fried alligator with chili garlic mayo, smoked pork ribs, and fried boudin are the true winners. Go for lunch. Order from the extensive bourbon menu. Make sure to book a table well in advance. And after the meal, stop by Butcher—the restaurant's sister eatery next door—for some cured meats and hot sauces to take home.
You can't knock fried alligator until you've tried Cochon's version.
In New Orleans, there's only one way to do Friday afternoon right. And that means a very long and boozy lunch at Galatoire's on Bourbon Street in the French Quarter. The restaurant has been there for more than a hundred years, but you're not there just for the meal. It's the predominantly local scene you're after—where people converge to celebrate the start of the weekend and gossip about the town's goings-on. One very important thing to note: They don't take reservations for the downstairs dining room, which is where you need to sit. Walk-ins only, so come early or wait next door at the bar of Galatoire's 33 Steak House.
Galatoire's is exactly where you'll want to be for a boozy Friday afternoon lunch. (Photo: Louis . [+] Sahuc)
Having opened in 2012, R'evolution is a relative newcomer to NOLA's dining scene. But it's already a hit. Consider it for dinner and don't neglect to get the bone marrow appetizer and braised short ribs. The charcuterie board wouldn't hurt, either. But if you can't make it at night, its lunch menu is superb.
Make a lunch reservation at this legendary restaurant, which has been in business since the late 1800s. It's the kind of place where men wear jackets and women arrive with perfectly coiffed hair—but it serves one helluva deal: a seasonal two- or three-course lunch prix fixe (for no more than $45) and 25-cent martinis.
This is old world New Orleans at its finest. It's been around since 1840 and it's still alive and well for good reason. Many go for dinner (there's a reasonably-priced five-course prix fixe). But the Sunday jazz brunch, from 11am to 2 pm, is exceptionally fun.
You can never go wrong with Antoines' Sunday Jazz Brunch.
A cousin of Cochon, Herbsaint is chef Donald Link's finer restaurant. Also in the city's Warehouse District, it's technically a casual spot, but the ambience is more elevated than Cochon's and guests are always smartly dressed. In keeping with Link's style, the fare is seasonal, local, and hearty.
This little jewel box of a restaurant in the Garden District is lovely for dinner—particularly for couples. The cuisine is French-Italian. And because chef John Harris focuses on seasonality, the menu is ever-changing—but never disappointing.
This is chef John Besh's best restaurant—hands down. A safe distance from the maddening crowds of Mardi Gras, the only breasts you can expect to see here come from a duck. Serving contemporary French fare that focuses on seasonal ingredients, August is in a league of its own. Its elegant ambience lends itself to good conversation—so make a reservation for date night or for a quiet evening with good friends.
Great oysters and crawfish. Enough said. But go for lunch, a very early dinner, or a 3pm pop-in. The line outside is frequently more than 10 deep, so the wait isn't exactly convenient. There are other places nearby, but Acme is the real deal.
Stop by this John Besh restaurant if you're in the mood for a great raw bar or some solid brasserie fare—say, some excellent fries and a no-nonsense burger. It's nothing fancy but the menu can't be beat.
One of the many homes of the famous New Orleans po' boy sandwich. They serve several kinds of this messy masterpiece, but it's the fried gulf shrimp you want. And you can order the oyster, famous Ferdi special, or debris to share with friends. Get the catfish salad and jambalaya as sides. (Trust me, you'll want them.)
The Sazerac is a knockout bar—the kind of place you'd expect to find Don Draper and Roger Sterling if Mad Men were set in New Orleans. And like the other bars on this list, it's nothing like most of the raucous places on Bourbon Street, which are best reserved for the under-25 crowd. This is not where one gets drunk. This is where one sips and converses. Expect a swanky crowd, erudite bartenders, and amazing cocktails (including the city's signature drink, the Sazerac).
This beautiful Garden District hotel is where Pretty Baby was filmed. It's worth a stop for a drink—or three—when you're coming from Commander's Palace or walking along Magazine Street.
The Columns Hotel in New Orleans' Garden District is perfect for that mid-afternoon cocktail.
The hotel has been around since 1886 and has some serious literary history behind it. (Ernest Hemingway, Tennessee Williams, and William Faulkner were frequent guests—as were Truman Capote, Anne Rice, and John Grisham). And its legendary Carousel Bar is a stop you need to make. Try to get there early to snag a seat at its main attraction: a circular 25-seat bar that actually spins.
Hotel Monteleone's Carousel Bar has a rich literary history behind it—and an actual carousel that . [+] turns.
This French Quarter gem is housed in a historic landmark that dates all the way back to 1797 and was once owned by Nicholas Girod, New Orleans' mayor in the early 1800s. Come for the (strong) cocktails. Stay for the ambience.
Conveniently located in the W Hotel's French Quarter outpost, SoBou makes for a good stop when doing the inevitable French Quarter bar crawl. The bar stocks everything. And the bourbon selection is extensive. By that I mean, you could order a pour of the elusive Pappy Van Winkle—if the other patrons don't beat you to it first. While you're there, make sure to grab some small plates, which are inspired by Louisiana street food.
SoBou's bourbon selection is impressive. Get a Pappy Van Winkle. Neat, of course.
WALKING IT OFF
Royal Street in the French Quarter
If you think Bourbon Street defines New Orleans, you're wrong. If anything, it's the one street to avoid—save for the few gems like Galatoire's and R'evolution. In any case, you can never go wrong ambling around the French Quarter. But Royal has some of the finer antique, art, and jewelry boutiques.
Magazine Street
The street is miles long, so you'll want to pick a section and walk it—especially when you're not exactly sober. But the 5000s to the 1800s blocks on Magazine are solid. (You can get there via the St. Charles line streetcar. Or a cab.)
Walking distance from the celebrated Cafe Du Monde, the market is filled with stalls selling every kind of pickled vegetable, pepper sauce, jam, and other foodstuffs. There's also costume jewelry and tchotchkes to be had. But even if you're not into souvenirs, it's certainly worth exploring.
The Marigny
A short walk from the French Quarter, the Faubourg Marigny neighborhood is where most of the (fun) non-touristy action is. Walk along Frenchmen Street and you'll find the best music joints in the city—the Spotted Cat and Café Negril are not to be missed.
AND DON'T LEAVE WITHOUT HAVING A BEIGNET…
It's the only place to get beignets as God intended, at least this is what both locals and tourists swear by. It's almost always a scramble to get a table or a bag of sugar-dusted doughnuts to go. But if the line is just too damn long, go to the café's outpost in Riverwalk. Or. there's always nearby Cafe Beignet, where the line is nowhere near as impossible and the beignets are just as beig-nificent.
You can't leave New Orleans without having the puffy and powdery goodness that is the beignet—and . [+] Cafe Du Monde is the place to get it.
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Today I am sporting my new button bracelet and earrings made by, randomcreative. She is none other than Rose Clearfield, HubPages author, blogger and Etsy store owner.
Rose has wonderful articles and they are frequently pinned on the very addicting Pinterest site. Find Randomcreative on Pinterest: here.
Rose's Etsy store is crazy fun and I really enjoyed browsing through all the goodies she has created. Randomly of course!
She has a grand assortment of colors, beads and buttons available and can create pretty much make any of the designs in the colors of your choice.
The jewelry I ordered (pictured) was purchased, created, received and shipped within 7 days.
Thanks Rose! I really do love em'!
Thanks for the promo, Marisa! I'm so glad that you're enjoying your new pieces.
Rose, the craftsmanship is beautiful. I've been wearing this set 2 - 3 times a week and not a day goes by that a co-worker doesn't say, "ohhhhh, where did you get that?"
Beautiful people, beautiful jewelry, beautiful post! How fun!


Rental prices in Santa Clara County are on the rise for 2015. Being that the tech companies like Apple, Google, Facebook, etc. are always bringing new talent to Silicon Valley, the housing market is constantly in high demand. The average rental price for a 2-bedroom apartment in San Jose, Cupertino, Sunnyvale, Mountain View, and Campbell is $2400. Considering the average purchase price for a condo in Santa Clara County is $600,000 the cost of owning is not much higher than the cost of renting and you get all the added benefits of homeownership. Say goodbye to white walls in your rental unit! Tax benefits, design preferences, and status are just some of the added luxuries as a property owner. Every month that you pay rent is just another month of decreased savings for your future. How you might ask?
Ask yourself this, does $2400.00 a month in rent down the drain and into your landlord's Jacuzzi tub sound cheaper than $3285.00 into your personal wealth portfolio? Think again! Yes the figures are in fact higher, but this doesn't account for the added tax savings homeownership affords you. Please discuss with your Accountant or Financial Planner to find out if owning a home could actually be cheaper for you than renting.


Recently we had to boil our water for 2 days. I don't know the details of what happened, but I do know it was misery.
I understand your situation, two years ago my then landlady decided to install a new kitchen, and I guess we could not cook or drink water for about two weeks. I had the luxury that my dad was out of the country, so I could take his house.
No, we want to prevent that people need to boil their water for two days in a space settlement.
Glad I found this post. I had a chuckle at the thought of a space station dumping its waste water and ending up surrounded by a sphere of ice particles. That might eventually make it unapproachable to other craft.
I always thought dumping waste water into outer space as a pure waste of precious resources.


Here are 8 easy steps to make sure you put your best foot forward.
Getting ready for a big job interview can be stressful, and the best thing you can do to calm your nerves is to ensure you're adequately prepared. Improvising responses and questions on the spot works for some people, but there's no reason to leave it up to chance, especially if you have your heart set on a new gig. We've simplified your prep work into eight foolproof steps, so you can walk into the interview armed with the information and confidence you need to seal the deal.
If you haven't done so already, look up the company you're interviewing with on Glassdoor to get an idea of what they do, how big the company is, who their competitors are and what their business model is. How do they make money? What's their core mission? What are their corporate values? You should be able to answer all these questions before heading into an interview with them.
If you know who you'll be meeting with, look them up and learn about their professional background. Find out what their role at the company entails in as much detail as you can, as well as what previous positions they may have held. This will help you ask more intelligent, insightful questions during the interview, showing that you're an informed candidate.
On that note, come prepared with a few thoughtful questions for each interviewer so that you don't feel pressured to think of them spontaneously. It's also a good idea to review commonly asked interview questions, and consider what your answers would be. You can also check out the company's Glassdoor interviews page to see what previous interviewees have been asked.
After you've done the prep work, rehearse your responses to questions you anticipate being asked, either by writing them out or having a friend or family member ask them. There's no need to memorize a script, but practicing can help ensure you feel comfortable talking about your experience, skills, challenges and insights.
Get prepared with a professional-looking bag or backpack packed with copies of your resume, your portfolio, a notebook, a pen and anything else you think you might need for the interview.
Pick out what you'll wear at least a day ahead of time, so you don't have to worry about it the morning of. If you're not sure what to wear, check out photos of the office on Glassdoor or the company's website, then dress yourself a step above whatever you see online. For example, if everyone seems to wear jeans and T-shirts to the office, you definitely don't want to show up in a suit, but perhaps you'd want to wear a nice pair of dress pants and a button-down shirt. This shows respect for the formality of an interview, but helps you avoid looking overdressed and out of place.
If you're heading into the office for an in-person meeting, make sure you have your route and method of transport mapped out. If you've never been to the area where the interview is before, you can even do a test run to see how long it will take you to get there. On the day of, be sure to add in buffer time in case of traffic, slow train service or other delays. If applicable, be sure you have also thought through how you'll deal with stepping away from your current job duties should the interview occur during your normal work hours.
Getting enough sleep and eating well in the days leading up to your interview is crucial when it comes to being at the top of your game. It's normal to be nervous before a big meeting, but don't let that stop you from getting good shuteye the night before and some high quality, nutritious meals beforehand.
If you're struggling to get to that calm, focused state of mind that allows you to make the best possible impression, try whatever relaxation techniques usually work for you, whether it's meditating, listening to a podcast, watching your favorite TV show or fitting in a high-intensity workout. Now go out there and crush your interview!


If you want to be an agent for positive change, your actions must be self-motivated. You have to start with yourself.
Whether you're aware of it or not, you've incorporated biases that frame your perception of people of color. It's difficult to come to terms with this, because no one wants to think they hold prejudices. But we all do. And we often exercise these prejudices without knowing.
We make fundamental attribution errors, linking others' actions to their social identities rather than their individual identities. We've evolved to think like this because it saves time and cognitive energy. But when a FAE becomes an ultimate attribution error—when we make these links on a greater level—it's quite damaging.
It isn't until you challenge your notions of race—and come to terms with the fact that you have implicitly been "otherizing" people—that you can truly enact change. Your biases don't exist in a vacuum; there is a reason why you feel the way you feel, whether you perceive these feelings to be positive, negative, or neutral. Become mindful of these feelings, and challenge them through intergroup dialogue.
Becoming an ally does not happen overnight. It involves a learning curve. An uncomfortable learning curve. You will slip up and accidently say something insensitive, but the most important thing is that you learn from your mistakes.
Don't invalidate, but do participate.
Which aspects of this post inspired you? Surprised you? Upset you? Are there any other aspects of allyship that are important to be aware of?
This post is extremely impactful and well-said! I noticed that I struggle with voicing and acting on my viewpoints and beliefs. Although I do care about this issue and am passionate about fixing race relations in America, I notice I become quiet once I am around my normal crowd or those will overpower or argue with me. However, you are right, time is of the essence and I cannot afford to be a bystander. This is a great passage that definitely sparks me, and probably others, in ensuring I work for change and do not let these issues just pass by me. The point you make about slipping up and making insensitive comments is important, learning from those mistakes is essential to understand the impact those comments can have on individuals well as how to address them in the future if they are made by someone else. If you are an ally, it is okay to make a mistake, which I think is an important concept to understand. Another important aspect you address is understanding that others have different perspectives. We cannot give up on taking action just because others feel and act differently, mostly against us. Nonetheless, your post is one that I can see myself referring to when I am in a state of giving up or even lost a little bit on how to move forward.


These rustic designs bring back memories of the old Victorian dairy, which was the traditional place for the processing, storage and distribution of all things milk. These jugs are individually finished off with hand painting to the handle and a line around the rim using the traditional method of hand lining.
The churn jug is a timeless classic. The traditional shape makes them very sturdy and the cream body..
This earthenware pottey Jug measures approx 14cm high and It has a base diameter of approx 9cm..


text:
Blessed John the Discalced
Franciscan Friar
Blessed John the Discalced was born near Quimper in France. In his youth he was a laborer; he made and erected crosses, built bridges and arches. Works useful for the glory of God or the welfare of his neighbor were the ones most agreeable to him. However, God was calling him higher, and by perseverance he succeeded in studying to receive the priesthood, despite the opposition and mockery of an artisan from whom he had learned his trade, one of his relatives.
From that moment on his life was very austere; he fasted three times a week on bread and water, visited the poor and the sick, and became the object of universal veneration. For thirteen years he served as a parish priest in his diocese, and never did he take a horse for his parish visits, but walked barefoot; hence his name, the Discalced or unshod. His very frugal life might have permitted him to set money aside, but the indigent received all that was not strictly necessary for him, and sometimes that as well.
The holy priest then entered the Order of Saint Francis. In the monastery at Quimper, Brother John was soon recognized to be the most humble and most mortified of all. The spirit of poverty made him choose the most worn habits, which he repaired himself. Since he had nothing to give away, he begged from the wealthy and thus assisted the miserable. He rose every night before the others, and very often spent entire nights in the charms of mental prayer.
The devil sometimes waged a fierce war on him, but the holy religious, trusting in God, manifested his contempt for the tempter, calling him dog, and driving him away by words of distress and supplication from the Psalms. His mortification was extreme; he fasted unceasingly on bread and water save for forty days during the year, and for sixteen years touched no meat or wine. He had the gift of tears in his ministry of confession, and the spirit of prophecy which revealed to him future public chastisements. He foresaw and announced the siege and capture of Quimper before the intention had been formed in the mind of the assailants. Great cruelties accompanied it, and a famine followed.
He also foresaw the pestilence which would afflict it in 1349, and wept. When the other religious asked him what was wrong, he told them only that the city would be afflicted again with a new calamity. He devoted himself to serving the plague-stricken, offered his life to God in sacrifice, and died of the terrible scourge in that year, at the age of sixty-nine. The city remains devoted to his memory, and his statue is in its cathedral.
Vie des Saints pour tous les jours de l'année, by Abbé L. Jaud (Mame: Tours, 1950); Les Petits Bollandistes: Vies des Saints, by Msgr. Paul Guérin (Bloud et Barral: Paris, 1882), Vol. 14
All of you practice humility toward one another; for, God resists the proud, but gives grace to the humble.
I Pet. 5:5


text:
<< Return to SBL Forum Archive Update on the ETANA (Electronic Texts and Ancient Near Eastern Archives) Digital Library Project
ETANA-DL will be a digital library for ancient Near Eastern studies with two archaeological components: DigBase (DB) — a repository and an archive for archaeological data from the Near East and beyond, and DigKit (DK) — a compatible field tool for collecting and recording archaeological data during archaeological surveys and excavations. DB is a model-based, extensible, archaeological componentized DL that will manage complex archaeological information sources based on the client-server paradigm of the Open Archives Initiative Protocol for Metadata Harvesting (OAI-PMH). DK is a compatible field tool for collecting, recording and exposing archaeological data in an OAI compliant manner during archaeological surveys and excavations.
At the annual meeting of the American Schools of Oriental Research in Washington, DC this past November, the ETANA planning group met with top archaeologists to continue developing DigBase. Building on the work of Linda Cantara, the group determined the following organizational categories:
Space: Regions, Countries, Sites/Excavations/Projects, Stratigraphy, Survey
Time: Cultural Periods, Chronology
Type (Material/Ecofacts/Artifacts): Architecture, Burials, Ceramics, Texts, Fauna, Flora, Glass, Jewelry, Lithics, Metals, Coins, Sculpture
Tools (Methodology, Processes)
These conceptual ontologies will eventually form the basis for ETANA-DB's search portal. Linda Cantara will continue to develop these ontologies under the present funding for a few more months.
The following upgrades are planned for ETANA-DB in the near future:
cleaning up of lists to make the categories consistent
the successful loading of the complete pottery database from Tell el-Umayri in a format that is more user-friendly and archaeology appropriate for comparative analysis than previously accomplished
the introduction of Uniform Multiple Coordinated Views software, which allows browsing across categories of time, space, and object on one webpage
the capacity, in part at least, to produce reports in Excel
progress toward developing software that would allow dig directors to upload their own databases online
The ETANA group is pursuing funding to support the further development of DigBase and DigKit. Future funding/development options include a major grant proposal, directed by Paul Gherman at Vanderbilt, in collaboration with several others, to IMLS,, which serves libraries and museums. IMLS has joined NEH in a new initiative which might actually provide a better fit than IMLS alone. The objectives as currently framed recommend support for the following: Software Code Enhancement; Further enhancement of the DigBase software; DigKit, a software system based on DigBase, to collect data from excavations in a consistent fashion; Ontology Development; Data Curation and Preservation; Continued archaeological participation; Archaeological Meetings and Legacy Data Conversion
Since November, ETANA has moved from Virginia Tech to Vanderbilt. Ed Fox' staff at Virginia Tech worked with George Anglin at Vanderbilt to assure a smooth transition. The Vanderbilt group, especially Paul Gherman, Bill Hook, Marshall Breeding, Doug Knight, and George Anglin are to be thanked for their efforts. May ETANA realize a long and successful career as a premiere destination venue for digital archiving of archaeological data.
Citation: , " Update on the ETANA (Electronic Texts and Ancient Near Eastern Archives) Digital Library Project," SBL Forum , n.p. [cited Feb 2007]. Online:http://sbl-site.org/Article.aspx?ArticleID=627


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Write a sentence with the word auspicious
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text:
Q: Server configuration for referral URL I have a domain called example.com that takes a parameter ?ref=XXXXXX.
The referral URLs are ex.co/XXXXXX
My question is, when a user goes to ex.co/AhJ7z1 or any random string, how do I configure my server to forward to example.com/?ref=AhJ7z1.
Is that something that can be done in .htaccess or php.ini or something like PHP?
EDIT :
I'd like this to be done in a PHP script if possible so that I can reserve certain URLs and restrict URLs outside of what I want.
Is there an .htaccess script I could utilize index.php in root directory to do this?

A: In your .htaccess you can do something like this:
RewriteEngine on
RewriteCond %{HTTP_HOST} ^ex\.co$
RewriteRule ^(.*)$ http://example.com/?ref=$1 [L,R]

EDIT: to redirect to index.php
RewriteEngine on
RewriteCond %{HTTP_HOST} ^ex\.co$
RewriteRule ^(.*)$ /index.php?ref=$1 [L]

Then it's a matter of you writing your index.php script to grab the 'ref' parameter and find what URL to redirect to.


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Q: Changing the color within a command to an environment I hope this is not a stupid question but I feel like I've tried everything, even stupid ideas at this point.
I am using a CV template which defines an environment for entry lists and then uses a command to add an entry. The environment and command are defined as such:
\setlength{\tabcolsep}{0pt}
\newenvironment{entrylist}{%
  \begin{tabular*}{\textwidth}{@{\extracolsep{\fill}}ll}
}{%
  \end{tabular*}
}
\renewcommand{\bfseries}{\headingfont\color{headercolor}}
\newcommand{\entry}[4]{%
  #1&\parbox[t]{11.8cm}{%
    \textbf{#2}%
    \hfill%
    {\footnotesize\addfontfeature{Color=lightgray} #3}%
    \begin{itemize}[label={},itemindent=-0.5em,leftmargin=0.5em]#4\end{itemize}\vspace{\parsep}%
  }\\}

(I'm leaving in all the details in case any weird setting I have is having an impact)
For the last entry #4 there is a color setting. I would like to change the color of just one word within #4 like so:
\entry
{2016 - 2018}
{Bachelor {\normalfont Pen Spinning}}
{Trump University}
{\item {\color{black}Final Grade:} A
\item {\color{black}Achievements:} Runners-up Spinner of the Year
}

but it won't let me.

I suspect it's overwriting the text color in the environment command. Interestingly, if I do something like this:
\entry
{2016 - 2018}
{Bachelor {\normalfont Pen Spinning}}
{Trump University}
{\item {\color{black}\texttt{Final Grade:}} A
\item {\color{black}Achievements:} Runners-up Spinner of the Year
}

It does change the color to black. But of course I don't want it with the typesetter formatting.

My suspicion is that it depends on the order in which these formatting settings are applied.
I am grateful for any ideas on how to make this work.
EDIT: here is a minimal case that produces the problem, in case there's some information outside of what I provided above. I gutted it as far as I could without changing the dynamics of the problem I'm having. It's two files, the tex file (https://pastebin.com/qebkRmTN) and a cls file (https://pastebin.com/XceZ2Aad). Shoutout to the person who designed the template in the first place I guess

A: friggeri-cv is super old and creates problems with recent latex installations. You should consider getting an updated fork (there are several on github) like https://github.com/akanosora/friggeri-cv
Anyway. To change the color, you have to use the \addfontfeature instead of \color:
\entry
{2016 - 2018}
{Bachelor {\normalfont Pen Spinning}}
{Trump University}
{\item {\addfontfeature{Color=red}Final Grade:} A
\item {\addfontfeature{Color=black}Achievements:} Runners-up Spinner of the Year}


The momentum in the relationship between the Aquarius man and the Pisces woman depends a lot on their own personal characteristics. Although these two signs do have certain things in common, they also show certain opposite traits.
The Pisces woman is very gentle and of a caring nature. This forms a striking appeal to the Aquarius man who will love to be with her. She is also a fantastic listener, which will go well with the witty and chatty Aquarius man. However, the Aquarius man needs to be aware that the Pisces woman can be someone who may not always speak out about things she does not like. There is only a certain point until this gentle woman will tolerate, further to which lie times of depression. The Aquarius man is extremely energetic, very outgoing and has a bursting social life. He likes to be out there, and be around friends. This is unlike the Pisces woman who is dreamy and likes to dwell into her inner self, at times. She will be drawn to the Aquarius man's traits of being a complete extrovert. This is a world she is not used to and could be a welcome surprise. Emotionally, the Pisces woman is a sensitive and petite being. She is the woman who has the slow and feminine moves. One look into her eyes over a glass of wine, and the Aquarius man will notice the caring nature radiating from her within. This will be very appealing to him. He will be drawn to these feminine characteristics of the Pisces woman. He should however be very careful and not allow himself to take this kind Pisces trait for granted. If he starts treating her with the same enthusiasm as he treats others, the relation will surely head for stormy waters!
The degree of romance for this relationship is high. Although the Aquarius man may not be romantically inclined, he will be lost in the Pisces woman's dreams and fantasies. Conversations will be intense and the both will develop a strong bond. He will need to understand that the Pisces woman needs her own space and moments of solace. Every date does not necessarily have to be in the popular cafe down the road or that funky club in downtown. The Pisces woman finds freedom in various forms of art and is very creative. The Aquarius man should be aware of this and think of spending quality time with her, ways he might not be accustomed to in the beginning. Long walks, sharing a quite glass of wine on the pier, a hot coffee on the balcony on a cold morning, these are things that may sweep the Pisces woman of her feet. The Aquarius man is usually a talented actor and his skills should do the trick here!
Love relationship between the Aquarius man and the Pisces woman is intense. The Pisces woman will love to please and satisfy him, while he will be the one who takes lead. This will gel well with the typical traits of both signs. The Aquarius man will be introduced to the fantasies of the Pisces woman. It is usual for the Pisces woman to let go of her deepest fantasies to the person she loves and trust. Should the Aquarius man gain this level of trust, both partners are in for an "out of this world" experience in the bedroom!
The Pisces woman needs to acknowledge the outgoing personality of the Aquarius man. He is a man of extra social needs and really enjoys his freedom as opposed to the introvert Pisces woman. Both partners will need to compromise and arrive at common ground in order to spend quality time with each other at places they like to go and the type of people they like to be with. Due to this prime opposite trait, there can be moments of despair and times of arguments. Although the Pisces woman is not the one to be aggressive in nature, dejection will surely show on her face and a bad vibe will be in the air. If both partners are able to make these adjustments and be committed to move the relationship to the next phase, they are in for a joyous ride!


I will create an original character/mascot illustration for you. I will provide sketches first to make sure you will get the perfect mascot you need. Revisions are welcome before having them colored and illustrated.
I need details of how you want the mascot to look like and what theme or color do you prefer.
you will have 2 initial pose for this service - which is your decision to make.
- please give as much detail as you get about your organization, and your target audiences, including ages, social class, their jobs, anything.
- what industry does your mascot into ?
- this is just to give me references, of sample that you like..besides my current portfolios.
- what do you expect from the mascot ? what is the first impression that you need to evoke when peoples sees the mascot ?
- you could give me your websites color, or your current logo color swatch. the mascot need to blend with them.
- in what media the mascot will be put on? does it need to be printed? or just for online adv?
- any additional info that you need to add.
- wrap up of any sample files you like to include.