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Mount Konocti
Clear Lake and Buckingham Peak from Wright Peak
Access: Good gravel road to trailhead, no parking fee
At 4,300 feet tall, Mount Konocti dominates the shoreline of California's Clear Lake, the largest natural lake entirely within that state's borders. This five-peaked mountain is at the heart of the Clear Lake Volcanic Field, a geothermally active region just north of the Napa/Sonoma Wine Country. The summit of Mount Konocti gives good views of Clear Lake and the surrounding mountains and valleys, although the views aren't quite as good as one might expect for a mountain of this prominence. Nonetheless, the hike is enjoyable and scenic and crowds are thin despite the mountain being just two hours from the northern suburbs of the San Francisco Bay Area. The peak is preserved in Mount Konocti County Park and the hike up also visits orchards, a former homestead, and a plane wreckage from 1970.
The trail system at Mount Konocti County Park provides access to Wright Peak, Howard Peak, and Buckingham Peak; the hike I'll describe here visits Wright and Howard Peaks, the mountain's two highest summits. While it's possible to hike to Buckingham Peak, that summit has no views. For the most part, the trails on Mount Konocti are all fire roads. Lake County has built a number of vault toilets and picnic tables along the trail to Wright Peak; the county also has a good map of the mountain for hikers.
I hiked Mount Konocti on an early June weekend, driving up from the Bay Area. From San Francisco, I took US 101 north across the Golden Gate Bridge past Santa Rosa to Hopland; I turned right on California Highway 175 and followed this very windy road across Hopland Pass into Lake County. At the top of the pass, there were nice views into the Clear Lake Basin, with the many-peaked Konocti rising over the lake. I continued on Highway 175 until it met up with California Highway 29. I turned right onto Highway 29 and followed it south to Kelseyville, where I turned left onto Main Street. I took Main Street north and turned right onto Konocti Road just after I passed Kelseyville High School. I followed Konocti Road east; the road turned to gravel as it began to climb up Mount Konocti's slopes on a series of switchbacks. The parking area for Mount Konocti County Park was right before a gate on the road.
Mount Konocti rises over Clear Lake from Hopland Pass
After parking, I continued uphill along the gravel road, passing a gate and soon rounding a corner and coming to an active walnut orchard on private land. Here, the trail leaves the fire road and cuts through the orchard before making a short ascent on stairs to rejoin the fire road.
The fire road traversed relatively exposed slopes on the north side of Mount Konocti; there were few trees but high brush surrounded the trail. At times, views opened up to the north, with glimpses of Clark Peak (the lowest of Konocti's five peaks) and the blue waters of Clear Lake off in the distance. The fire road maintains a fairly constant uphill grade.
Clear Lake views from lower stretches of the trail
At about 1.5 miles, the trail came to a vault toilet and a picnic table at a trail junction with the trail to Buckingham Peak. The main trail to Wright Peak continued to the right; the Buckingham Peak Trail, also a fire road, led three-quarters of a mile to the left to Buckingham Peak, a lower, standalone summit from the cluster of Wright, Howard, and South Peaks. Having scouted out this trail for you, I don't recommend adding it to your Konocti hike unless you're looking for an extra workout; the area around the cell towers at Buckingham's summit have limited to no views but adds an extra 400 feet of elevation gain.
I continued on the trail to Wright Peak, which entered a forest as it turned and headed south while ascending. The trail cut above the upper part of another orchard, which provided lovely views to the west of the farmlands around Clear Lake and the town of Kelseyville at the foot of the mountain.
Orchard on Mount Konocti, town of Kelseyville below
At a little over two miles, I came to a junction: the Wright Peak Trail ascended steeply off to the left, while a spur trail on the right led into a dense forest of majestic canyon live oaks; I took the spur trail for a brief detour on the area's history.
Canyon live oaks
The side trail led briefly downhill to a tin-roofed cabin. Mary Downen, a local who moved up to this little house on the mountain in 1903, chose to spend her life up here after falling in love with the views from Konocti; she tended the orchard next to the house and used a systems of mirrors and lights to communicate with her family in Lakeport. Prior to the arrival of European American settlers, the Pomo people lived around Clear Lake; Konocti was a sacred mountain to these early residents. The Clear Lake region has some of the oldest evidence of human habitation in California, with 12,000 year old arrowheads found at nearby Borax Lake.
Early interactions between the Pomo people are European settlers did not end well for the Pomo. After the United States gained control of California following the Mexican American War, two European settlers moved into Big Valley and enslaved a number of Pomo to tend to grazing cattle; after enduring a couple of years of intense mistreatment, the Pomo rebelled against Andrew Kelsey and Charles Stone, killing both. In retaliation, a regiment of the US Cavalry attacked a village of Pomo at the northern end of the lake in the Bloody Island Massacre, killing as many as 200 of the native people. This was but one chapter in the extensive history of European American settler violence against native Californians in the mid-1800s that is now collectively being recognized as genocide.
Mary Downen cabin
Returning to the main Wright Peak Trail, I tackled one of the steeper uphill portions of the hike as the trail made a switchback and then passed through a saddle between Howard and South Peaks. After passing South Peak, the first good views opened up to the south: Mount St. Helena and Cobb Mountain rose to the south and the southern end of Clear Lake could be seen as well.
View of the southern end of the lake near the summit
Just a little further on, the trail came to a saddle where an unmarked trail heading off to the left led to the summit of Howard Peak. At this point, the summits of Howard and Wright Peak are equidistant. Both are worth visiting, although Wright Peak, the highest summit, is the main destination of this hike. I chose to take the unmarked spur and check out Howard Peak. The quarter-mile trail to the summit was initially gentle but ascended very aggressively up a steep, loose gravel path at the end to reach the top of Howard Peak, which was topped by communications equipment powered by a small windmill. Rock outcrops surrounding the fenced-off equipment gave good views of the surrounding area: the bulbous northern half of Clear Lake filled the view to the north and to the west I could see Kelseyville and the Mayacamas Mountains. Wright Peak and its fire lookout tower were visible directly to the east.
Northern half of Clear Lake from Howard Peak
Leaving Howard Peak, I returned to the main trail and hiked the final quarter mile to the top of Wright Peak. As I neared the summit, I came to the wreckage of a small, turquoise plane on the right side of the trail. In 1970, the Enzlers- a couple who ran a bakery in Ukiah, a few miles to the northwest- were flying home from Santa Rosa in cloudy weather when they lost track of their bearings and crashed into the summit of Wright Peak. The wreckage of their Navion A plane remains in place a few feet below the summit.
Navion A plane wreckage near the summit
Finally, I arrived at Wright Peak, the high point of Mount Konocti. The summit was topped with a decommissioned fire lookout tower, which was closed to the public during my visit. This was unfortunate, as the summit area of Wright Peak had good but not amazing views due to many view obstructions; I'm sure that the view from the lookout tower would have been much more impressive. I was still able to enjoy good views of the area by making a circuit around the fenced-off lookout tower.
Wright Peak Fire lookout
To the south, Mount St. Helena and Cobb Mountain were the most prominent peaks. A number of steaming geothermal power plants were visible on the shoulders of Cobb Mountain in the Mayacamas Mountains: these are part of the Geysers geothermal energy project, the largest geothermal energy generation project in the world. Heat from the Clear Lake Volcanic Field was once responsible for fumaroles and hot springs in the area but now power a large renewable energy project that provides a majority of the electricity generation for coastal California north of the Golden Gate.
Mount St. Helena and Cobb Mountain rise to the south over Big Valley
The view to the west was blocked by Howard Peak and the view to the east was obstructed by forest on the summit; to the north, however, I had a good view of most of Clear Lake. Buckingham Point, a peninsula jutting far into the lake, split the lake into northern and southern halves; nearby Buckingham Peak blocked part of my view of the northern half of the lake but I could still see much of the water with the high peaks of the Pacific Coast Range rising in the distance. The summit of Snow Mountain, a high peak to the north, was drifting in and out of the clouds.
Clear Lake is the largest natural lake wholy within the state of California and the oldest known lake in North America; sedimentary analysis of the lake suggests that it has existed for at least 2.5 million years. Although the lake is quite popular as a getaway and is well-loved for watersports, the region is still relatively underappreciated as a hiking destination and trails have not been extensively developed, save this one area on Mount Konocti where roads have been converted to hiking trails over recent years. If you visit now, you can explore this corner of the Clear Lake area and enjoy the nice views without competing with dense crowds of hikers.
Labels: California, fire lookout, Lake, summit
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Razor and Yucca Points
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Food Restaurants
These 8 Iconic Restaurants Are Hudson Valley Institutions
David Handschuh November 20, 2019
With decades of experience under their belts, these beloved eateries are enduring, dependable, and, most importantly, delicious.
photos by david handschuh
– Canterbury Brook Inn –
Baby, it's cold outside, but step into Canterbury Brook Inn when all three fireplaces are going and Chef Hans Baumann is cooking Swiss continental dinners, and you'll be warmed inside and out.
Baumann grew up on a farm in a small village in Switzerland, in the shadow of the Alps, close to the German border. "Whatever we grew, we ate," he says. "It was mostly pork. Meat was only for lunch, and it wasn't every day."
Baumann brought the flavors of his childhood to New York City in 1977, after seeing an ad for a chef in a restaurant business newspaper. He started at Auberge Suisse restaurant in the Citicorp Building, followed by stints at various restaurants in the tri-state area, and the purchase and sale of the Swiss Cabin in Dobbs Ferry. In 1995, he and his wife Kim, opened Canterbury Brook Inn.
Baumann says the chalet-like restaurant, which dates back to 1750, was once an inn. It now has three dining rooms and an outdoor patio. It was a labor of love as Kim worked the front and Hans ran the kitchen, building the new business into a thriving restaurant.
Chef Hans Baumann attributes his restaurant's longtime success to supportive customers.
Today, Wienerschnitzel, fondue, pan-seared pork tenderloin Zurichoise, and bratwursts are favorites on the menu.
When autumn turns to winter, Baumann adds seasonal dishes to the menu like sauerbraten, venison, and Raclette, a hearty melted Swiss cheese served with roast potatoes, pickled cornichons, carrots, and onions.
Chef Baumann attributes Canterbury Brook Inn's longevity to local friends. "Cornwall is very good to us. It's a good town and the people are supportive. Winter can be slow, but they come out and dine with us," he says.
Many take advantage of a $19.95 dinner special Tuesday–Thursday, which offers inspired, mostly comfort food and is available to take out or eat in the restaurant. Baumann has email lists that he uses to announce certain specials to regulars. "The cow's liver with bacon and onions was one of the first popular specials. Someone said, 'Call me the next time it's on the list,' and we did," Baumann says.
Over the years, hundreds have signed up for his cow's liver, bacon, and onion alert. "Now we email the specials list and post it on our Facebook page," he laughs.
photos by eva deitch
– McKinney & Doyle Fine Foods Café and Bakery –
Enter the center of Pawling's quaint New England-style village, and it's hard not to notice the singular brick building at one end of Charles Colman Boulevard. Hanging outside is a candy cane striped awning and wooden signs for a bakery and "Fine Food" right next to it. A bakery and a classic American pub under the same roof? No way would that work.
The story of McKinney & Doyle starts with its founders, Shannon McKinney and Brian Doyle, who met while working at a wholesale bakery in Katonah. The coworkers became friends, and eventually, business partners. Their journey began on the outskirts of Pawling's downtown area with The Corner Bakery in 1986. The duo's popular Irish soda bread, picturesque pies, pecan sticky buns, and old-fashioned cheese Danishes did so well that it was soon time to expand to a café.
After the town brought in a master planner to help revitalize the downtown area — and with a willing seller of the space they're in now — they moved the bakery and café into a 120-year-old brick building in the village, officially opening Fine Foods Café in 1991.
"People said, 'You should make food,'" McKinney says. "That turned into 'You should have tables.' Then it was breakfast and lunch." And ultimately, dinner. It was so successful that just a year after opening, M.H. Reed wrote in The New York Times, "every preparation is executed with wit, ingenuity and a brilliant juxtaposition of colors, flavors and textures."
McKinney & Doyle started as a bakery, and is now a classic American pub serving fine food, as well.
In 2011, the storefront next door became vacant and McKinney (Doyle left the business in 1999) put a dining room and bar into that space. The latest incarnation has it all covered: breakfast, bakery treats, shakes, and egg creams on one side; lunch, dinner, a bar, and weekend brunch on the other.
On the savory end of the spectrum, they serve battered fried fish tacos, meatloaf sandwiches pressed grilled cheese style, homemade soups, steaks, and other homey comfort dishes. There's a coulotte steak, a heavily marbled, savory cut from the top sirloin, served with horseradish, mustard demi-glace, and combination white and sweet potato mash, that McKinney says is popular in the evening. Don't sleep on their craft cocktail program, either.
"What we've done over the years is listen to our customers' wants and needs," says McKinney, who credits a lot of the restaurant's success not only to his customers, but to his staff, some of whom have been there since day one. "Most of the kitchen staff has been here for 20 years," he says. "Our original dishwasher is now head chef; our manager has been here since he was 15. Locals like seeing familiar faces. We want to learn your name and what you like."
– Milanese –
If it weren't for a paperwork mix-up, there may not have been a Milanese restaurant in Poughkeepsie — or a Milanese family at all.
In 1956, Santino Milanese, along with his parents and siblings, were set to board the doomed ocean liner, the Andrea Doria, bound from Genoa to New York. But due to their paperwork not being in order, the family literally missed the boat.
They did eventually make it to New York City and then to Poughkeepsie, where Santino worked in a pocketbook factory before switching to a bus boy and bartender, when the factory workers went on strike.
In 1971, he and his wife Rita opened Milanese on the slope of Main Street leading down towards the Hudson.
Santino waited and bussed tables, served as bartender and did sleight-of- hand tricks, bringing neighbors back over and over again to eat in this warm, family restaurant. Rita was the first cook in their kitchen, making what she knew and what she fed her family, who lived above the restaurant.
Today, the second generation has taken over running the kitchen and the front of the house. Sons, daughters, and daughters-in-law wait tables, work in the bar and kitchen, and greet regulars like the family has done for years. Brothers Aldo, Roberto, and Alessandro work side by side, in the same place they grew up.
After nearly 50 years in business, the second generation of the Milanese family has taken over waiting tables, running the kitchen, and working behind the bar in Poughkeepsie. Pictured: Gianna and Tonya Milanese.
Santino, 81, comes in every day around 10:30 or 11 a.m. and still smiles the graceful grin of someone who has welcomed friends new and old to his restaurant for decades.
In front of the house, he can't resist turning a nickel into a half dollar, impressing visitors with his magic tricks. And he still plays a role behind the scenes. "My father still comes in and butchers the veal and the chicken himself, and he makes the minestrone soup from scratch," says his son Aldo.
Regulars can tell when Santino is vacationing in Italy. "When dad's not here, there's no minestrone soup on the menu," explains Aldo.
According to Aldo, the stuffed shrimp is a favorite along with the chicken Parmigiana, veal dishes, and the lasagna, for which they cook the meat before grinding it themselves.
The cheese is beautifully baked under the broiler and goes perfectly with a serving of garlic bread and a glass of house red wine.
Much of the menu is similar to when they opened in the 1970s. Aldo, who alternates between the front of the house and cooking in the kitchen, says "I have a philosophy of trying to keep things the same, consistent."
Amen to that.
photo by Dan ichimoto
– Mt. Fuji Steakhouse –
On a mountaintop high over the New York State Thruway, you can time travel 50 years into the past and 50 into the future, all on the same 40 acres.
Welcome to Mt. Fuji Steakhouse, an iconic hibachi-style restaurant that marks birthdays, confirmations, engagements, and family gatherings over flaming onion volcanoes, flying shrimp tails, and the metallic drum beat of chefs making memorable dinners on flat top grills.
But on the other side of the restaurant sits Y's Lounge (the "Y" stands for Yama, which means mountain) a new concept in drinking and dining where unique Asian-influenced bites and cocktails are the key to merging the gastronomic history and future of food.
Decisions, decisions.
Through giant red torii Gates — most commonly found at the entrance of a Shinto shrine — and past statues of two warrior gods, which symbolize the circle of life, guests check in at the front desk with the golden glow and art of Mt. Fuji on the wall.
In the dining room, Chef Adi arrives, pushing a cart with filet mignon, strip steak, lobster, shrimp, and chicken. "Move it, move it," he chants as he makes his way through the diners and celebrants.
Dinner and a show has begun. By the time your meal has reached your plate, Chef Adi has tossed shrimp tails into his hat, broccoli into your mouth, made an "I heart you" out of rice and vegetables, and added "coca cola," which is soy sauce, onto your food.
With the addition of Y's Lounge to Mt. Fuji Steakhouse, the restaurant continues to evolve with changing dining trends.
After the two-hour dining experience, guests leave amused, entertained, well fed, and happy, which has been Mt. Fuji's legacy for 50 years.
In 1969, Tokuaki and Kazue Fujita opened their first Mt. Fuji, in Fairview, NJ. More locations, in New York, New Jersey, and Connecticut followed.
The Hillburn restaurant — one of the two remaining— opened in 1985, after Japanese carpenters spent almost three years building the restaurant. Much of the original material was flown in from Japan.
The hibachi side of the restaurant is recently renovated, with new floors and expanded rooms that have been opened up to allow more light in. The addition of Y's Lounge offers an upscale atmosphere with great cocktails and shared plates of more contemporary cuisine.
The big hits here are a crispy asparagus and Japanese rice cracker skewer, the Japanese beer battered crispy shrimp with spicy red chili cream sauce, and the Japanese mushroom flatbread.
But the must-have is the premium skirt steak with Remy Martin cognac grilled on a Yogan Lava Stone from Mount Fuji in Japan. It's a beautiful piece of prime beef which you cook to personal perfection on the hot stone.
More importantly, this dish goes full circle and merges the sizzling steak of the old Mt. Fuji hibachi grill with the young, hip flavor of Y's Lounge.
– Raccoon Saloon –
Walk into Raccoon Saloon and you can almost imagine walking into a frontier bar in the early 1800s. Swinging doors, the keys of a piano being played as patrons sipped whisky or sarsaparilla and waited for the next gunfight.
The restaurant's home is, in fact, a relic of that time. Built in 1827, it has been known as Farmer's Hotel, Pleasant View Hotel, the Riverview Hotel, and for more than 40 years has been serving up food and drinks as Raccoon Saloon.
Current owners Ronan and Angela O'Neill — who moved north from New Jersey — purchased it from longtime owner Rita Truesdale 15 years ago, and quickly gained a reputation for their great food and hamburgers.
The restaurant is also known for something less earthly. According to Angela, it is haunted "In a good and friendly way. I heard my name called when I was the only one in the building. People see a little girl, about 12 years old in a long, flowing dress. Maybe it was the alcohol, but people have said she's here and very friendly. Everyone has a little ghost story."
Raccoon Saloon has its fair share of regulars who patronize the bar and restaurant, among them an affable, adolescent ghost. She has not been known to request their famous burgers.
Today, the three-story building boasts wonderful Hudson Valley views, an ornate, waist-high wooden railing around the second floor, and a mansard-style slate roof on top of the third floor.
"Keeping the building going has its challenges," Angela says. "Luckily, Ronan was in construction for many years and is able to fix anything himself."
Their greatest challenge as a restaurant, she explains, is the recent influx of big chain restaurants. "We're just a small family restaurant with a great staff, and we'd be nowhere without them and our loyal, regular customers." Plus, "Our food is good, the quality is always consistent, and our service is always exceptional."
On a recent weekday, the wait staff was smiling and hustling, racing to the kitchen for burgers and lunch and bouncing back to the bar to chat with "Thunder Eddie" who seems to be occupying his regular seat, sunglasses on his head and a Bud in his hand.
Eddie is a lover of the arts — or at least the art in this building. Over his left shoulder hangs a painting of three playful raccoons, just one of the paintings, drawings, and sculptures of furry friends that adorn the Saloon.
– The Ship Lantern Inn –
The Ship Lantern Inn is a mainstay of the Hudson Valley restaurant community, with an antique neon sign commanding attention from those driving by on Route 9W in Milton.
Recently, Rolando Pujol, who runs www.retrologist.com, a website devoted to 20th century roadside Americana, stood with smartphone in hand, waiting to snap a photo at that time of day when the sun is down, the sky is a deep blue, and the neon sign is shining.
"It's breathtaking! The mix of fonts, the use of red and green. It's fabulous," says Pujol. "They've done a great job maintaining this sign, which I'd guess is 50 or 60 years old. I'm sure it's tempting to replace it with a plastic, fluorescent lit box."
As it happens, Pujol is right. "It costs a fortune to keep that sign going," says third-generation owner/operator Michael Foglia. "A little bit of wind or hail and it's thousands of dollars to repair every year."
"Every once in a while I get an urge to take it down," he continues, "but everyone tells me that I can't, it's an iconic sign in the Hudson Valley."
The neon sign has been there for as long as Foglia can remember. The Ship Lantern was opened in 1925 by his grandfather John, one of the four founders of Chef Boyardee. He follows his dad, Angelo, and his Uncle John at the helm.
"I love this place. I love this building," says Foglia. "It's a great old place, and it's really wonderful in the winter, with the wood-burning fireplaces going."
His high-end style and his family's reputation for great food and service are still important guiding principles of the Ship Lantern.
"You can't do that with smoke and mirrors," Foglia says. "It has to be a vocation, not an occupation. You have to have a desire to please people." The Ship Lantern is a draw for day-trippers who enjoy the Hudson Valley on weekends and regulars from a 35- or 40-mile radius who return year after year.
The Ship Lantern Inn maintains its old-school panache with tableside preparation.
Foglia sees "a whole new generation of customers who had been coming in with their parents."
Many take advantage of the twilight prix fixe menu, which includes an appetizer, main course, and dessert.
There are many highlights on Chef Dana Calabrese's menu, most notably the oysters topped with ground shrimp and mushroom duxelles.
The majority of the vegetables and herbs that Calabrese uses in his kitchen come from the 15-acre farm behind the restaurant.
The Maine lobster and Maryland crab risotto is outstanding, as is the bone-in filet mignon with a bone marrow compound butter which Salvatore Saccoccio, who runs the dining room, carves and plates in front of you.
Save room for dessert, like the cinnamon and caramel crêpe with vanilla ice cream, which is made in house.
In keeping with the times, all the items on the menu are marked if they're vegan, vegetarian, or gluten-free, and the Ship Lantern will gladly accommodate food allergies or cravings — except on Mondays, when they're closed.
photos by jennifer may
– Terrapin –
Josh Kroner's chill demeanor makes him seem like a Hudson Valley lifer, but the chef-owner of Terrapin is familiar with the hustle of New York City, where he attended the French Culinary Institute and had stops at Food Network and Bobby Flay's Mesa Grill.
Kroner's engineering degree tells you he didn't always want to be a chef, but some things are destiny. His parents were in the restaurant business, and his uncle Vinny owned an Italian restaurant where Kroner worked as a young adult. In 1998, Kroner left NYC, and purchased an old restaurant with an attached apartment in West Hurley. "At least I'd have a big kitchen if the whole thing goes down," he jokes.
When asked about the cuisine at his Rhinebeck restaurant, Chef Josh Kroner describes it as "Food that I like to eat." Luckily, so do his customers.
Five years later he relocated Terrapin to a nearly 200-year-old church in Rhinebeck where he and his attentive staff have been satisfying customers with a cuisine he describes as, "Food that I like to eat. 'New American?' What does that mean?"
A few Kroner originals are a horseradish crusted Ahi tuna with miso aioli and a barbeque duck quesadilla with mango-avocado salsa. There's even a nod to his uncle in a heaping plate of rigatoni with chicken and spinach in a marinara-sherry sauce. Their tapas — a Best of Hudson Valley Readers' Pick — are a highlight if you're eating lighter.
Behind his hearty menu of classics with a twist, there's a dedication to freshness. "My appreciation for fresh ingredients began at Union Square Greenmarket in the late '90s when farm-to-table started," he says. "No one did farm-to-table in the Hudson Valley then. I hated that those ingredients weren't easy to get, so I made relationships with farmers, not to hop on a trend, because it made sense."
– Restaurant X & Bully Boy Bar –
Chef Peter Kelly is another supporter of Hudson Valley farming and dining, going back to when he opened Xavier's in Garrison in 1983. "The Hudson Valley is a very special place," he says. "While I had many opportunities to open restaurants in Manhattan or across the country, I wanted to be a part of what the Hudson Valley is achieving."
His longest-running establishment, currently in operation, is Restaurant X & Bully Boy Bar, which he added to his resume in 1997.
"Bully Boy was a popular venue for people going to West Point or the Catskills," he says. "This was a place they visited. In '97, it was in its decline, and we tried to resurrect it. It was there for 40 years before I purchased it. Tom McQuade opened it as an English chophouse."
Taking over an existing "institution" was "a real challenge," says Kelly. He spent a long time pondering what to keep and what to throw out. In the redesign, he merged old and new. "We kept the lounge and updated the interiors, menu, and service. We decided on a theme of Old World/New World which allowed us to keep some classics and to add more contemporary dishes."
After taking over Bully Boy Bar in 1997, Chef Peter Kelly revamped the menu, injecting dishes like Beef Wellington with a Hudson Valley sensibility.
Today, one of the most requested dishes is Beef Wellington, a dish that was on the menu at the old chophouse, but Kelly prepares quite differently. "We use a necklace of Hudson Valley vegetables and add a duxelles of mushrooms and foie gras and it's all from here," he notes. "It's a classic dish that all of a sudden has a very Hudson Valley feel." Other additions include Hudson Valley duck breast served rare with Japanese turnip, and olive-oil-poached Atlantic halibut.
Kelly likens the Hudson Valley dining scene today to that in California. "Like a visitor to San Francisco needs to visit Napa Valley, a visitor to New York needs to visit the Hudson Valley. It's finally becoming that type of destination."
"Clearly the word is getting out that we're at the forefront of the farm-to-table movement," he says. "I'm excited to be a part of it."
Related: Where to Find the Crispiest, Crunchiest Chicken and Waffles in the Hudson Valley
Glamorize Your Life With These Silver and Gold Home Accessories
The 16 Inspiring Women Leaders Changing the Hudson Valley For Good

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Local Non Profit Leader Named Facebook Fellow
Jahmal Cole September 28, 2018
My Block, My Hood, My City Founder and CEO Jahmal Cole selected as Facebook Community Leadership Fellow
CHICAGO - My Block, My Hood, My City Founder and CEO Jahmal Cole has been selected to participate in the Facebook Community Leadership Program, one of 115 community leaders from around the world chosen for the program. Cole was selected from more than 6,000 applicants and will receive up to $50,000 for his community initiative, pending a project proposal developed in partnership with Facebook.
Facebook said it looked to "identify leaders with a strong, clear and committed vision for their community." My Block is dedicated to breaking down barriers between people and overcoming the segregation and isolation that still plague Chicago.
"This group includes leaders with diverse perspectives from different parts of the world, but they share a common goal of helping their communities thrive," Facebook said in announcing the participants, a list of which can be seen at https://communities.fb.com/program-participants/. "We know they will do great things over the next year and we're excited to get started."
Cole was selected for his work with block clubs in Chicago, including organizing volunteers who helped clean up blocks and make new block club signs.
"I'm thrilled to have been chosen and can't wait to collaborate with Facebook," said Cole. "I'm particularly excited to work with them on a plan to use technology that will extend My Block's work in under-resourced communities."
Besides the block club initiative, My Block has an Explorer's program that is designed to expose youth from under-resourced communities to opportunities and experiences beyond their neighborhoods. To accomplish this, My Block takes students on explorations focused on STEM, arts and culture, community development and entrepreneurism. The goal is to help teenagers overcome the poverty and isolation they face, boosting educational attainment and providing them opportunities that make a difference in their lives.
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Maria Menounos has been on TV in some form or another since 2002, so it feels like we've known her forever. She started as a correspondent for Entertainment Tonight in 2002, and her career has steadily blossomed in the years since, making her a familiar face on TV thanks to regular appearances on Access Hollywood, Today, and Extra, among others. But Menounos has had one important mainstay in her life as her career trajectory has risen: her now-fiancé Keven Undergaro. Undergaro and Menounos have been together for nearly 19 years, which is an eternity in celebrity years, so I set out to find out who Undergaro is and what he's all about.
The couple, who have been dating since 1998 (seriously!), got engaged in a very unique way: Undergaro proposed while Menounos was promoting her new book, The EveryGirl's Guide to Cooking, on Howard Stern's SiriusXM radio show. Stern was clearly in on it, asking Menounos just prior to Undergaro popping the question if she wanted to marry him, setting the stage for an epic live proposal. Then, Undergaro came out, and said, "Although I said that this isn't a proposal I want to ask you something, Maria," then got down on one knee. "Will you make me the happiest man on Earth?"
Menounos, at first, seemed confused, but excitedly said yes. So now that she and her longtime beau are headed for wedded bliss, I can't help but want to know more about him.
Undergaro is a TV/film producer and director. He's worked on short comedy films, full-feature films, and he and Menounos created AfterBuzz TV , which is a podcast that features TV recaps. He also served as executive producer for their short-lived Bravo reality series Chasing Maria Menounos in 2014.
Keven has not been in the public eye ever. He's never walked red carpets with me. He doesn't go to events. People think he's a ghost in this town. I've had many male celebrities come up to me, and they're like, "Come on, he's like the Snuffleupagus. He doesn't exist." I'm like, "Yes, he does. He just doesn't like coming out here." It's been really hard for him, because he loves his anonymity, and he really just loves being behind the scenes. But you can't tell the story of our family without Keven.
Menounos is of Greek Orthodox descent, and she has said her parents were not pleased with her dating someone of a different background. She told AOL, "He wasn't Greek so my dad was very upset, pretty much disowned me, took my education away... I was now pretty much homeless, no education, no degree, but I had Keven." Undergaro called the beginning of their relationship "Romeo and Juliet without ending in full tragedy." Yikes. Luckily, her parents seem to be on board now. They happened to be celebrating their 41st wedding anniversary and joined the newly engaged couple on Stern's show.
Several years ago, Menounos came public with the admission that she had been sexually abused multiple times by doctors, and now she routinely takes him with her to appointments, where he sits with her in the exam room.
Undergaro and Menounos do not have children together, but they do have a full house: They've adopted three Bichon Frises named Benjamin, Winnie, and Baby, who enjoy plenty of fame on Undergaro's Twitter and Instagram accounts. Aw!
What a beautiful couple these two make. I have a feeling the future will bring nothing but happiness to both of them!


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Putin agrees to become premier
President Vladimir Putin agreed to become the prime minister if Dmitry Medvedev takes office as Russia's next president in 2008. However, Putin will not seek more power.
Putin said at the congress of the dominant United Russia party "If the citizens of Russia show trust in Dmitry Medvedev and elect him the new president, I would be ready to continue our joint work as prime minister, without changing the distribution of authority" between the positions.
Despite premier has mush less power in Russia than president, Putin will stay at power and would continue to exert his enormous influence and personal popularity to direct Russian affairs.
Putin's statement virtually ensures that the 42-year-old Medvedev, seen as business-friendly and not hawkish, will be elected March 2.
Previously. Putin said that a victory in parliamentary elections by United Russia would give him the moral right to ensure that his policies are continued. The party won the vote unquestioningly.
When Medvedev got Putin's endorsement last week, he quickly proposed that Putin become prime minister after the election. Putin had not publicly responded previously.


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You may or may not have heard of CBD, or as it is also understood, Cannabidiol. The idea from where this oil is obtained is in its name, Cannabis. Cannabidiol is drawn out from the Hemp plant and contains a plethora of special, useful, and best of all, legal benefits. Throughout all of our body's is cannabinoid receptors which help manage stress, stress and anxiety, relaxation, eating, and sleeping functions. These receptors are found in both the brain and the immune system in abundance. These Cannabinoid capsules work by launching the CBD into the body and activating the endocannabinoid system, and all 100% legal and readily available without a prescription.
For most people, marijuana belongings is unlawful and there is no way to make the most of its well-known effects without breaking the law or turning to dubious locations to acquire it. CBD is 100% legal and uses comparable impacts without you needing to have a prescription. In truth, it is so legal that it is commonly found as an additive in lots of anti-anxiety tablets sold at health food shops. However, the quantity of these tablets is minuscule and its real effects can not be discovered in this method.
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Sondra locke nude
Sondra locke nude. Clint Eastwood Pays Off Sondra Locke 2019-04-14
Sondra locke nude Rating: 6,9/10 1045 reviews
Sondra Locke nude, topless pictures, playboy photos, sex scene uncensored
She made her film debut in 1968 in The Heart Is a Lonely Hunter, for which she was nominated for an Academy Award for Best Supporting Actress. Sondra Locke is a professional American actress. Her Eye and Hair color are same. Are you looking Sondra Locke height and Weight? Sondra Locke is now professional American actress in America. According to her death certificate, the two were still legally married when she died, and he was the person who reported her death. This material may not be published, broadcast, rewritten, or redistributed.
Sondra Locke dead at age 74; Cause of death of the Actress who appeared who in six films with Clint Eastwood was heart attack from breast and bone cancer
Her autobiography, The Good, the Bad, and the Very Ugly — A Hollywood Journey, was published in 1997. Locked died November 3, 2018 at her Los Angeles home of cardiac arrest stemming from breast and bone cancer, according to a death certificate obtained by The Associated Press. Apparently, the six-man, six-woman jury disagreed. Her total body measurements are 33 inches.
Sondra Locke, Playboy magazine (1969)
They settled the highly-publicized lawsuit for an undisclosed amount during jury deliberations in 1996. The locks were changed and her things were placed outside a home she thought had been a gift from Eastwood. Her career would mirror his for the next several years. She sued Eastwood for palimony, then later sued him for fraud, saying a movie-development deal he arranged for her was a sham to get her to drop the palimony suit. She went on to star in such films as Willard, The Outlaw Josey Wales, The Gauntlet, Every Which Way But Loose, Bronco Billy, Any Which Way You Can and Sudden Impact.
Sondra Locke Nude Archives
I am not the author of these images. It is not clear why it took nearly six weeks for her death to come to light. She has worked with Clint Eastwood, who was her companion for over 13 years. .
Sondra Locke Biography, Age, Height, Weight, Wiki, Family, Net Worth
Sondra Locke Biography, Age, Height, Weight, Wiki, Family, Net Worth Sondra Locke Biography, Age, Height, Weight, Wiki, Family, Net Worth last updated on 2017. After a half-dozen phone calls between their lawyers this weekend, Clint Eastwood and Sondra Locke ended a year of legal wrangling by settling the multimillion-dollar fraud lawsuit that the actress filed against her former costar and lover. All rights go to Playboy magazine. One juror disclosed that the panel had agreed to find for Locke by a 10-to-2 vote nine votes are needed for a verdict and were only debating the amount. And her monthly Salary or earning is under review. In 1969, she modeled for Playboy magazine.
From 1976 to 1983, she appeared in six films with then-partner Clint Eastwood, starting with The Outlaw Josey Wales, and ending with the fourth Dirty Harry film, Sudden Impact. Sondra Locke made her film debut in The Heart Is a Lonely Hunter 1968 , for which she was nominated for an Academy Award for Best Supporting Actress. A phone number listed in Anderson's name rang without being picked up. While the terms of the settlement are confidential, Garrity did say it was a straight cash payment and involved no future deals. Her father No Clear Information and No Clear Information Nationality American. Locke, who was noticeably haggard during the trial, was beaming at a press conference today.
Join us on Facebook for more goodies and for Peter Sellers on the cover of Playboy, click. Are you interested to Know Sondra Locke body measurements? In 1989, Locke's charmed life came to an end as Eastwood broke up with her, she later wrote. Authorities were promptly notified at the time, but her death was not publicized until RadarOnline first reported it Thursday. Locke then plugged her new film, Do Me a Favor, starring Rosanna Arquette, which she hopes to debut at the Sundance festival next year. She testified that all 30 projects she took to the studio were turned down. The settlement comes after only one full day of jury deliberations--the closing arguments wrapped up last Thursday--and was announced just minutes before discussions were to resume today.
Now he is 73 years old in 2017. Throughout the proceedings, Eastwood maintained that he was only trying to help Locke. . . . .
Clint Eastwood Pays Off Sondra Locke


David Galloway, manager of Red Stripe Premier League (RSPL) newcomers Mount Pleasant Football Academy, says that his team is looking to challenge for the title in their first season in top-flight football.
Mount Pleasant and Dunbeholden gained qualification to the upcoming RSPL season, where they will join champions Portmore United, Waterhouse, Arnett Gardens, Tivoli Gardens, Harbour View, Humble Lion, Cavalier SC, Reno, UWI, and Montego Bay United.
The St Ann-based team has officially bolstered their squad with national central defender Ladale Richie and Roger Rodney, coming from Montego Bay United, as well as Cardel Benbow and Kemar 'Bushy' Beckford from last season's beaten finalist Waterhouse, and it is this firepower and incoming additions that see Galloway and the club approaching the new season with heightened confidence.
"The sky is the limit. We are looking to get other players in, and we intend to put in the hard work to make things possible," Galloway told STAR Sports yesterday.
"For a new team, pressure will always be there, but we expect the unexpected. Our first goal is to stay in the competition, but we want to finish in the top six and then the final. Anything is possible," he shared.
"We are still in the process of trying to acquire more players but nothing concrete as yet," added Galloway in reference to additional signings ahead of the start of the league.
Galloway also noted that owner Peter Gould is fully behind the team and continues to provide financial backing.
"We told the owner that to stay in the league, we have to do certain things, and he is all for it. We want to play some good football," Galloway also said. "The vibes among the supporters is great. They are always around at training sessions, supporting the team," he concluded.


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(b. 1929)
Jim Dine (b. 1935)
Allan Kaprow (1927—2006)
See all related overviews in Oxford Index » »
'Claes Oldenburg' can also refer to...
Oldenburg, Claes (1929)
Oldenburg, Claes (1929– )
Oldenburg, Claes (1929– )
Oldenburg, Claes Thure
Oldenburg, Claes Thure (1929– )
Oldenburg, Claes (28 Jan 1929)
Oldenburg, Claes (28 Jan. 1929)
(b Stockholm, 28 Jan. 1929).
Swedish-born sculptor and graphic artist who became an American citizen in 1953. He was educated at Yale University and studied at the Art Institute of Chicago (earning his living with part-time jobs as a reporter and illustrator), then in 1956 settled in New York. There he came into contact with a group of young artists, including Dine, Kaprow, and Segal, who were in revolt against Abstract Expressionism and from c.1958 he became interested in arranging happenings, environments, 'situations', etc. His inspiration was drawn largely from New York's street life—shop windows, graffiti, advertisements, and so on—and in 1961 he opened 'The Store', at which he sold painted plaster replicas of foods and other domestic objects. This led to the work with which his name is most closely associated—giant-size sculptures of foodstuffs and 'soft sculptures' of normally hard objects (Dual Hamburger, 1962, MoMA, New York). With these he was hailed as one of the leaders of American Pop art. Oldenburg is also well known for his projects for colossal monuments—for example, Lipsticks in Piccadilly Circus, London (1966, Tate, London), consisting of a magazine cutting of an array of lipsticks pasted on to a picture postcard. The first of these projects to be realized was a giant lipstick erected at Yale University in 1969. From 1976 he concentrated on such large-scale projects, in collaboration with his second wife, the Dutch-born writer Coosje van Bruggen (1942–2009).
From: Oldenburg, Claes in The Oxford Dictionary of Art and Artists »
Subjects: Art.
in The Oxford Companion to Western Art
in The Oxford Dictionary of Art and Artists
in The Oxford Dictionary of Art
See all related reference entries in Oxford Index »
Search for the text `Claes Oldenburg' anywhere in Oxford Index »


2019 Automotive Roundtable Event Plan is coming out, looking forward to a great year together with all the great friends!
The leading gathering for the Automotive Industry in Beijing and other cities in Mainland China, e.g. Taicang, Shanghai, Chongqing, Shenzhen etc. to connect the industry, exchange ideas and discuss opportunities and challenges in China. Automotive Roundtable has been organized on a regular base from January 2014 on.
Sponsorship Packages: All sponsorships are annual packages and valid for the respective calendar year.


One of the more popular inshore and nearshore game fish are the delicious and feisty pompano. Traditionally anglers would pursue pompano from the beach with long surf rods and sand fleas.
Recently we've started seeing large numbers of pompano in the lagoons while flats fishing. Sand fleas will do the job, but goofy jigs are the default when you don't have the fleas.
Ever since the Ban the Nets constitutional amendment of 1992 we've seen a significant increase in the pompano population. Traditional pompano fishing has been on the beaches of Florida, and for the most part, this still rings true. However, over the last decade, we've noticed the return of pompano on the Indian River Lagoon in a variety of locations. This type of fishing makes Orlando fishing trips for families a fun activity during the right season and something I look forward to sharing with my customers.
A watchful eye for schooling pompano and skipping fish will often give up the pompano's location. Having small jigs and a variety of lures will usually get the bite. The well-prepared angler targeting these tasty game fish will bring small crabs or sand fleas to the meeting.
Don't count on the pompano to be there when you want them, but their still a great fish for the table and will give fishermen a tight line and a great fight on light spinning tackle.
While pompano is not your species for Florida sport fishing or the most common species of the lagoon, I choose to target other popular fish and I'm prepared for the appearance of pompano with an assortment of tackle and lures to present to them.
Florida pompano is common in inshore and nearshore waters, especially along sandy beaches, along oyster banks, and over grass beds. They are often in turbid water and are found in water as deep as 130 feet.
The tide influences local movements, and temperature affects seasonal changes.
11 inches to the fork of the tail, six per harvester.


You Killed Me, But I'm Still Alive.
You don't say no. If someone asks for a favor you couldn't say it. Not because you don't want to.
You are taking things personally. If your friend didn't text you back, or your co-worker went to lunch without you.


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Digital Displays for Restaurants
Digital Signage Software for Smart TVs
Digital Signage for Schools and Education
Digital displays have become a common sight with rising popularity of digital signage in schools, colleges and universities. In fact, learning institutions around the world have been deploying digital displays at an increasingly rapid pace.
In this article, we'll explore some of the current digital signage trends in education, and look at where the industry is headed.
Kids who grew up with smartphones and tablets are used to a digitally connected world. In fact, they expect the easy access to information that digital devices offer. Digital displays provide a new channel that educators can use to reach students in and around campus. This channel doesn't replace personal devices like smartphones, tablets and laptops. It complements them.
Digital displays offer a level of control that isn't available through social media alone. Messages can be tailored to a specific venue or event and delivered to specific locations. Content can be a mix of entertainment, school news and events, local information, and much more.
Finding your way around an unfamiliar building or a site you've never visited before is never easy. It can even be a stressful time for many. Classes can move to different locations, events and venues keep changing… Tracking it all an be very time consuming and often the information doesn't get updated.
This is where digital displays come into play. Information shown on strategically located displays can be updated in an instant so students and visitors know where to go. There is no printed material to produce and distribute. Nothing to physically replace and discard. A few mouse clicks and the information is published and available to everyone, regardless of a building's footprint or campus site layout. Content updates can also be automated, which helps free up school staff for other tasks. When you deploy properly designed wayfinding content, you save time for every student, faculty member, and visitor.
Keeping everyone safe
Digital displays have become a critical component of every school's security infrastructure. Here's why. Instant alert messages can be instantly published on specific screens or across an entire campus. Messages can be adapted to any situation or respond to different triggers. For example, a fire alarm and suppression system can trigger fire evacuation notices and help guide students to safety. A series of pre-programmed messages can be sent out to address a wide range of events, including live data, Twitter feeds or live information from any other source.
What about smartphones and tablets?
Smartphones and other personal communication devices are extremely popular but they can sometimes have limitations, especially in case of emergency. For example, a smartphone can be dropped or lost and none of these devices will be truly effective in an emergency if the user hasn't installed some type of dedicated app to retrieve these messages. While most people have Twitter and Facebook Messenger installed on their devices, it's not a guarantee everyone will have access to these apps. Some schools have developed their own emergency messaging apps but their success is still dependent on people installing and activating them. And to make matters worse, you need apps for multiple hardware platforms, like Android and iOS. On the other hand, an entire network of digital displays can be updated with any message instantly without any audience involvement.
Digital displays don't rely on the audience carrying a device or on having specific apps installed and enabled. They are an ideal solution for any emergency communication needs.
How do these systems work?
Digital signage software manages digital communication in any physical space. The size of screen used varies depending on it's distance from the eyes of your audience. LCD technology may be used for distances of less than 30 feet, while larger LED displays may be used for a viewing distance of 10 meters away or more. Screens are usually installed in spaces such as corridors, common areas or cafeterias.
The site is usually divided into departments. Each screen displays content specifically for its department combined with more generic content for the organization as a whole. Staff work together to create content and programs each at their own level. Professional digital signage for education such as Navori QL software is designed for this type of collaborative content management effort.
Digital signage for education is easily managed using QL's Content Manager. QL is extremely versatile, user-friendly and secure. This is why so many educational institutions rely on it for all of their screen-based communications.
To publish content, you will need digital displays connected to a full-featured CMS. Depending on the solution involved, there may be a back-end CMS server hosted locally or a hosted cloud service running the show. School staff with the proper credentials connect to the system via a front-end application (also called "dashboard") that will let them upload new content, manage live information and update the displays. In most cases, there will be a PC or a media player connected to the display. However, new smart display technologies let manufacturers embed the computer components inside each display, making installations quicker and easier than ever before.
Whenever school staff want to change the information on each display, they login, upload new content or make changes to their programming. Once they are done, staff members push an update to the media player and the content is shown on each display.
What kind of information can you publish?
Create and manage any type of content: images, videos, presentations, websites, video streams and templates that contain real-time data feeds. You can include news feeds from RSS sources, weather forecasts, social media content or sports news with images. You can even animate static images using PowerPoint style transitions to liven up your content.
Live information from various sources (Twitter, Facebook, Google Calendar or other data sources) can be picked up and displayed independently from scheduled content. This information is updated continuously from each source so as people post new information, it gets displayed. There are various safeguards that can be implemented to curate content and ensure only approved material is shown at any given time.
School staff can also publish schedules, notices, memos including multimedia content like PowerPoint and other presentation material can also be added to the programming. Digital displays can show a range of media types and changes can be made on the fly so information is never stale, and always relevant to the audience.
Emergency messaging - Common Alerting Protocol
Educational institutions can use digital signage to display instant messages, such as emergency alerts and evacuation notices. QL can easily trigger these types of instant messages and is fully compatible with the Common Alerting Protocol (CAP) format.
QL is also compatible with automated alert and fire detection systems. Our solution's QL Mobile app can also be used to trigger emergency messages and alerts using any smartphone or tablet.
With a QL-powered digital signage network, schools, colleges and universities can improve the safety of any building or facility.
Digital menu boards for cafeterias and lunch rooms
Cafeterias and lunchrooms use digital menu boards to advertise daily menus and promote healthy eating habits. Show caloric content and identify vegan meals so students and faculty members can make educated meal choices.
Kitchen staff can make instant menu changes and update product photography from any smartphone or tablet using the QL Mobile app.
Potential uses per industry
We've already covered wayfinding and emergency broadcasts. Here are more concrete uses for digital displays in a school environment:
School cafeteria / food court: Turn your digital displays into dynamic menu boards. Display custom menus for each day or for special events. Use day-parting to show breakfast items in the morning and lunch items at noon. Prices and menu items can be updated at any time to ensure accuracy. Display images and text mixed in with live data feeds, school news, sports scores or the weather.
School entrance / lobby signage: Welcome students and visitors to your school. Display lists of upcoming events (art, sports, etc.), school accomplishments and more.
Common areas / hallway signage: This is another great location for list of events, class assignments, arts and theater program information, sporting events, student of the day/athlete of the week. Promote school and community programs.
Faculty staff / teacher's lounge signage: Displays in these locations should be managed by the school's human resource department to communicate employee programs, class assignments, extra-curricular activities. It's also a great place to display live local news, weather, important events and messages from management.
Gyms / basketball court signage (interior): Publish upcoming events and games, athlete of the day, personnel assignments, school activities.
Arenas / baseball, football, soccer field signage (exterior): Strategically placed weatherproof displays and LED billboards are the perfect location for publishing sports and school activity content. Local advertising can also be acceptable if supported by the school administration.
School library signage: Libraries are the perfect location for art and entertainment content. List upcoming shows and events, library activities, chess club announcements and other similar information.
Displays across campus can play a common content thread with specific local content inserted for each area as shown above. Having the ability to mix different types of programming is another benefit of digital signage. It's the difference between content that grabs viewer's attention and displays that aren't noticed. Leverage existing content generated by staff, faculty members and students then add local news, weather and sports.
Ultimately your goal with signage for schools is to inform, educate, motivate and entertain the audience.


Antwerp Poster Festival (APF) is an event aimed at promoting graphic design and creative thinking in Antwerp. With its international appeal, APF strives to showcase a broad spectrum of styles and visions in the field of graphic design. For this first edition of APF – the first festival of its kind in Belgium – we want to know what drives and interests you as a designer/illustrator/creative. Hence the festival's theme: Show Your Colours.
We hope to welcome and inspire professionals, creatives and non-creatives alike at this first edition of the Antwerp Poster Festival.
Wij zijn altijd geïnteresseerd om nieuwe mensen te ontmoeten. Je kan ons bellen op +32 473 27 28 26, e-mailen via hello@ssnn.be, of gewoon langskomen op ons bureau.


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Priority Points
Tickets and Parking
Recent Graduate Program
Varsity O
Student Buckeye Club
The Athletic Department's training and competitive facilities are its classrooms, wherein talented student-athletes hone their skills and strive to reach their potential. Coaches prepare student-athletes for competition and success as students, athletes and citizens. We teach life lessons that nurture future leaders, emphasizing personal responsibility. Teams focus on winning, but winning transcends the final score of any game or grade-point average. Winning is about succeeding in life. When scores are long forgotten, and memories of competitions fade, it's the people that remain.
Building For a Successful Future
Competitive and practice facilities are inextricably linked to athletic success. For recruits and their parents, high caliber facilities speak to an institutional commitment to excellence. To continue to attract the best and brightest talent – to compete and to coach – Ohio State must continue to provide state-of-the-art facilities.
A new master plan for a discrete Athletics District has been created to build upon the stellar tradition of competitive success for which Ohio State has become widely recognized.
The Athletics District will consolidate the vast majority of practice and competitive facilities into a contiguous space. Doing so will capitalize on all the economies of scale such a district affords, providing student-athletes and their coaches the optimal training and competitive environments.
In addition, the relocation of worn, existing facilities into the newly created Athletics District will allow the university to maximize the use of vacated space in a highly desirable location for its core academic mission.
"Private support has allowed The Ohio State University to build a top tier athletic program. Its future success will largely depend upon philanthropic leaders investing to help make the Athletic District a reality."
Gene Smith, Vice President and Director of Athletics.
ATHLETIC DISTRICT
In order to maintain the level of excellence that has become synonymous with Ohio State Athletics, the department must strive to exceed national standards in all facets; from academic achievement to the development and renovation of state-of-the-art facilities.
This is only possible with the generosity of some of Ohio State's most dedicated and loyal supporters. Through the contributions of these benefactors, Ohio State Athletics is able to construct some of nation's most impressive practice and competitive facilities.
Schumaker Complex
Woody Hayes Athletic Center Renovation
Baseball Locker Room Renovation
Lacrosse Stadium
Ice Hockey Rink
For more information about our Capital Projects, please feel free to call (614) 292-9908 or email BuckeyeClub@osu.edu with any questions.


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Why Computer Programming is Rapidly Becoming a Dying Art
Computer programming is a valuableskill, but it is one that has started to die out, at least when it comes to true programming. There are a huge number of people out there who are scripters, or designers or who can do basic configuration, editing and logic, but real programmers are few and far between.
The OS Does it For You
One issue is that these days there are a lot of scenarios where 'the machine will do it for you'. Before the days of Windows and Mac Os, when computer operating systems were text based and anyone that wanted to have a user-interface that was friendlier had to write it themselves, programmers needed to be more skilled. If they wanted to 'talk to memory' they had to do it themselves. If they wanted to write files to the hard drive, they had to do a lot of the work to handle opening the file, writing to it, and closing it, themselves. If they wanted to communicate with hardware they had to have an understanding of how that hardware worked.
Threading, resource management, input and output were all things that required careful consideration and coding. There was no room to be lazy, and you had to do the work. Today, a huge amount of that work is done by the operating system, leaving not much for the coder to do.
Libraries Breed Laziness
There is a school of thought that says "why reinvent the wheel" and to an extent that is true. Why would you focus on writing a deep and complex set of functions or procedures to do things that other people have already done better?
While that's true for some things – you would probably want to make sure that your secure communication is secure, by having someone else's library, that is extensively tested, integrated with your code – it's not true for everything. Yes, it's nice to have a graphics library that talks to hundreds of different types of graphics card, so that you know your software will always work well. If you're writing a web app, then having UI frameworks will save you time. All of that is true if you just want to get something up and running.
The challenge, though, is that "getting something up and running" isn't the same as being good at doing things for yourself. Many coders today are doing the equivalent of assembling IKEA furniture. Yes, it produces something useful at the end – and it can even require some thought and concentration. Assembling IKEA furniture does not make you a carpenter, however, and putting together a few frameworks and adding a good looking front-end does not make you a coder.
Visual Basic is a language that allows people to achieve a lot with drag and drop. JQuery frameworks make web applications look quite impressive. GTK takes a lot of the work out of open source development – but at what point does all of that become too much?
Breaking Down the Logic
At some point, it becomes important to be able to work at a detailed level, with logic. In the old days, that was assembly language. These days, the most low-level that people tend to get to is FPGAs and their associated descriptive languages. They use a different paradigm to a lot of the languages that are taught in schools and because of that a lot of people struggle to make the leap to that kind of development.
There is a place in the market – a huge place – for people who know the difference between a bubble sort algorithm and a heap sort algorithm. There is even greater demand for those who have the logical mindset required to come up with algorithms of their own.
Programming Means More Than Just Knowing Syntax
You will often hear people asking, "what programming languages do you know". This is a shortsighted way of thinking. A truly skilled programmer does not "Learn C#" and then wake up in five years thinking "That language is obsolete now; all of my skills are worthless". They would not learn how to program Altera cards and then feel like they wasted their career because Spartan cards became more popular. The actual syntax is something that can be re-learned quickly, and it does not take long to make the mental shift between two languages. It's the logical mindset that matters – the ability to break things down into small chunks, to set variables that make sense, to write comments that describe the code well, and to structure the program in a logical fashion so that the QA team can write appropriate tests.
If you can do all of those things, then you will be in a much better position to keep pace with the ever-changing jobs market, and to pick up new technologies when they are released.
Today, everyone is a user or a consumer, but few people really understand where the technologies they use come from such as www.directics.com. This is something that has happened in other fields on numerous occasions – who really can sew, or do joinery, or brickwork, or make an even moderately complex electrical circuit? Today, we are content in the knowledge that other people can do those things for us, and while that is not always a bad thing – society benefits from shared expertise – it means that those who do take the time to learn and specialize will be in a much better position to seek high paid employment.
If you're studying to be a computer programmer today, then look for a course that teaches the concepts of computer science. Any language you learn at college or university could well be on its way out by the time you graduate, but the skills that you pick up will stand you in good stead and will translate to any language, whether for the web, desktop, or integrated systems. Programming means committing to lifelong learning so that your skills stay relevant.
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