One of the San Diego County Regional Airport Authority's five key strategies is focused on the community: Striving to be a trusted and highly responsive regional agency. As such, communication with the public is an important aspect of what we do at the airport, and we take this responsibility seriously.
Outreach is about more than just sending emails or making calls. Board members and staff are frequently out in the community, talking with residents about airport programs and initiatives. The Airport Development Plan (ADP) and North Side Development Program are two examples of projects where robust public outreach helped ensure the community was informed and had an opportunity to provide feedback.
The north side projects, designed to maximize efficient utilization of SAN's limited acreage and modernize its functions, included a new general aviation facility for private aircraft, a new Receiving and Distribution Center, and a consolidated Rental Car Center. These projects all involved major construction activities, so SAN's community outreach program sought to keep neighbors and other stakeholders informed and provide a channel for public concerns and complaints. In all cases, the Airport Authority has worked hard to minimize any negative impacts of these new facilities on the local community, both during construction and ongoing operations.
Not only did we pull most of the shuttles off North Harbor Drive, we actually reduced the total number of rental car shuttles from 81 down to 16 at the end of 2015 – with all of them operating on a newly built interior airport roadway and using alternative fuels.
That's why programs that promote neighborhood sustainability such as the Quieter Home Program are vital to San Diego International Airport's mission of connecting with neighbors and being a good community partner.
The Quieter Home Program is a hallmark of the Airport Authority's commitment to maintaining and improving the quality of life for our neighbors. We were very excited to celebrate a major milestone in 2015 – the 3,000th home to be retrofitted under this program.
Aircraft manufacturers are developing quieter planes and experimenting with other innovative solutions, such as the vortex generator – a small piece of equipment that is placed on the underside of Airbus aircraft, requiring little investment for major noise reductions.
The San Diego County Regional Airport Authority is closely monitoring the potential impacts of climate change, especially sea level rise, which could impact our ability to operate the airport. In fact, San Diego Bay experienced its highest high tide event ever in November 2015 (since record-keeping began in 1906).
The Airport Authority developed an airport-wide hydrologic model and flood vulnerability assessment in 2015, which illustrates future potential flood conditions and accounts for future storm surge and sea level rise. These climate impacts are expected to exacerbate airport flood risk by the year 2050.
It's important to note that some of our most critical infrastructure, including Runway 9-27, most taxiways, and the Air Traffic Control Tower, are not at risk of flooding. However, many other airport facilities could be moderately or highly vulnerable to periods of inundation in the future.
As such, the airport's new Water Stewardship Plan includes multiple resilience-focused actions which we will undertake in coming years, from developing resilient design guidelines for new infrastructure and landscape projects, to updating our emergency planning and response procedures to reflect emerging climate risks.
We are also partnering with other agencies and organizations on climate adaptation planning. The Airport Authority was elected in 2015 to the Steering Committee of the San Diego Regional Climate Collaborative, which is a network of public agencies sharing expertise and leveraging resources to advance comprehensive solutions to climate change in partnership with academia, nonprofits, and businesses. These types of collaborations will help the Airport Authority monitor and prepare for potential operational, financial, and regulatory impacts of climate change in the future.
Climate change, like many other environmental policy areas, is subject to rapidly-evolving science and an inherent level of uncertainty. However, the airport follows the precautionary approach of using the best available science at the time to take protective actions to avoid environmental degradation.
The Airport Authority has achieved competitive waste diversion rates since the inception of our single stream recycling program, which allows us to collect paper, glass, plastic, cardboard, and metals. In addition, we have recently expanded our pre-consumer food waste recycling program to include 100 percent of concessionaires.
We achieved a 95 percent waste recycling and reuse rate for construction and demolition (C&D) materials in 2015 even as the amount of recycled C&D materials increased from 1,199 tons in 2013, to 89,281 tons in 2015 due to the new Rental Car Center and other capital improvement projects.
Most airlines' waste is deposited into Airport Authority's onsite compactors and included in our reported municipal waste and recycling streams. Waste from international flights, however, is processed and disposed of separately in compliance with the U.S. Department of Agriculture's "Regulated Garbage" program to inhibit the spread of pathogens and invasion of foreign species.
The airport's storm water discharges are currently regulated by three permits: the Municipal (MS4), Industrial and Construction General Permits. A new, more stringent MS4 permit was recently adopted in 2013, which required the Airport Authority to collaborate with 10 other jurisdictions in the development and implementation of the San Diego Bay Watershed Management Area Water Quality Improvement Plan (WQIP). The WQIP outlines the strategies each jurisdiction will use to limit the pollutants in storm water runoff draining into the storm drains, streams, and rivers flowing into San Diego Bay.
The outcomes of these new strategies will help the Airport Authority comply with both the Industrial and Municipal permits, while contributing to a healthier San Diego Bay. Our new Water Stewardship Plan will also support our water quality goals through multiple actions such as leveraging enhanced water sampling technologies, capturing and reusing rain water, and creating new design requirements that are directly aligned with our water quality objectives.
Through The Good Traveler, individuals can purchase carbon offsets at www.thegoodtraveler.org or at select locations, with proceeds going toward conservation projects that help counteract the effect of greenhouse gas emissions on the environment.
For $1, travelers can buy a collectible Good Traveler tag or sticker that can be placed on a bag, laptop or phone cover. The purchase will offset 500 miles of air travel or 200 miles of driving, with 100 percent of proceeds going to three projects: a forest restoration project in California, a wind farm in Idaho, and a water restoration project in the Colorado Delta.
Since its inception, The Good Traveler has offset more than 2.3 million miles of air travel.


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← Lucy's Café and a Brief History of the First Gourmet Taco
Taco Festival Best Practices →
by Taco Trail Jose | October 3, 2018 · 7:43 pm
Taco placero at Taqueria Izucar
This is list is good beyond National Taco Day too.
You might not know this but tomorrow, Thursday, October 4, is the silly sad fabricated food holiday known as National Taco Day in the United States. It offers Mexican restaurants and taquerias an opportunity for promotion, while offering multinational restaurant chains like Taco Bell an even greater boost. There are insane specials available across the country mañana. Google them.
But before you do so, consider this list of taco suggestions across the style spectrum collected while traveling for research for my forthcoming book, American Tacos: A History and Guide to the Taco Trail North of the Border (University of Texas Press). Visiting them all might even be possible if Star Trek transporter tech were real.
B.S. Taqueria
A downtown restaurant with an airy space, B.S. Taqueria has a communal table that stands tall. It makes for an excellent vantage point from which to watch the kitchen staff quietly work to send out the sprightliest churros you've ever had and the spice-charged brine-pouch that is the clam and lardo taco. You might even get a glimpse of chef-owner Ray Garcia. A serape pattern-stylized U.S. flag hangs on a nearby wall. The back room offers a respite from the urban center with walls decorated as the loose, open curtain of a bright forest. Plants hang from the overhead wood beams. I did not sit in the rear dining space. During my visits to B.S. Taqueria, I've always sat in the front room, where I've enjoyed the aforementioned clam and lardo taco but also the cheese-covered chorizo and potato taco, both of which came on a blue corn tortilla. It's a taco of rich swells, showcasing Garcia's expertise with classic preparations. Meanwhile, the bologna taco recalls Garcia's upbringing. It was one of the first things he learned to make for himself as a kid. Heating up a tortilla, maybe a little bit burned, warming up bologna ("or not," he tells me during a phone interview), rolling it up—and that was a snack. With rare exception, Garcia says in regards to the bologna taco and other menu selections, "there are not a whole lot of things that were a replica of a dish that my mother or my grandmother made that are still on the menu." 514 7th St, Los Angeles, CA 90014, 213-622-3744, www.bstaqueria.com
Barrio Café
My favorite at this Phoenix institution is the Baja-style shrimp lightly enchased in a Tecate-buoyed batter, offset in texture by fans of avocado and knots of cabbage. The taco is finished with a classic chipotle cream sauce that gives the pocket zing. The restaurant's signature cochinita pibil, pork bathed in achiote and sour orange juice that is then roasted in banana leaves is as close as one gets to the traditional in-ground preparation. The finished meat is pleasantly puckering and topped with cuts of pickled red onions. 2814 N 16th St, Phoenix, AZ 85006, 602-636-0240, www.barriocafe.com
Boca Tacos y Tequila
Sitting along the city's Fourth Avenue, Boca Tacos is chef Maria J. Mazon's misperception-busting tortilla pulpit. The Tucson-born, Sonora-raised Mazon sees tacos as more than quick curbside noshes. They're refined eats presented in tortillas, whether those be corn or flour. Mazon and crew do an excellent job of balancing renderings of traditional tacos, especially the regional sort, with interpretations of favorite foods and ingredients applied differently, beginning with house-made corn and flour tortillas. My number one out of the 24 options is the Taco Dog. This take on the beloved Sonoran hot dog comprises a bench of bacon-wrapped hotdog upon which rest a union of onion twists, tomato-dominated pico de gallo, and whole beans. Vegetarians are sated with grilled tofu lathered in honey mustard, a breakfast taco of sorts in the hash browns and fried egg taco, and my preferred choice, a ladle of poblano and Anaheim rajas and corn enveloped in cream. Don't sleep on the northern Mexican-style discada with a beef-chorizo base or specials like the sliced rib-eye with a peanut sesame-basil salsa. 533 N 4th Ave, Tucson, AZ 85705, 520-777-8134, www.bocatacos.com
Carnitas Lonja
One of the greatest meals I've had this year was at a tiny San Antonio specializing in one dish—carnitas. Served as plate or as tacos, the carnitas at Lonja are mellow, juicy, and, as is true of the best tacos, world-silencing. Go early. Carnitas Lonja sells out. 1107 Roosevelt Ave, San Antonio, TX 78210, www.facebook.com/Lonja17
Chacho's Tacos
In Corpus Christi, the flour tortillas are often thicker—like an actually comfortable futon—but they vary in width. It is here that super tacos stuffed with a ridiculous number of items become common. An extreme example of the super taco is the namesake at Chacho's Tacos: 14 inches of squishy flour tortilla straining to harness its motley innards of everything else on the menu. It's a gloriously intimidating wonder ideal for college-buddy dares and treating hangovers. Another option is weenies and eggs. 3700 Ayers St, Corpus Christi, TX 78415, 361-888-7378
Crujiente Tacos
Crujiente Tacos, where executive chef Richard Hinojosa focuses on crunchy tacos (crujiente is Spanish for "crunchy"). There are beef and green chile pork crunchy tacos; however, a birria-style lamb replaces the standard chicken. Each taco is juicy and topped with cheeses. Beef gets a Tex-Mex-leaning cheddar-Monterey Jack blend; pork is matched with spice-prickling pepper jack; and the lamb is paired with a classic Mexican crumbled cotija. Hinojosa's version of street tacos are served on blue and white corn tortillas and represent a worldly experience that hints at his well-traveled fine-dining background at resorts in Hawaii, San Diego, Colorado, and Arizona. 3961 E Camelback Rd, Phoenix, AZ 85018, 602-687-7777, www.crutacos.com
Dai Due Taqueria
This taco counter in downtown Austin does tacos the hard way. This method takes form first in nixtamalization of landrace corn sourced from family farms in Mexico through maize purveyor Tamoa. One week, Dai Due Taqueria executive chef Gabe Erales can use blue corn. The next, he can have conica morada, a red corn with chocolate notes and a soft texture. It's almost like there's cake flour in the masa. The crimson-edged meat on the trompo isn't pork, per se; rather, it's wild boar hunted right here in the Lone Star State. Everything from the chile chihuacle that goes into the mole negro to the limes garnishing plates are acquired and utilized on a seasonal basis. When limes aren't in season, they're not available fresh at Dai Due Taqueria, if they're available at all. That can cause some confusion on the part of customers accustomed to having tacos and taco components accessible year-round. And it's an issue that Erales and owner Jesse Griffith and Tamara Mayfield have to contend with. Self-handicapping aside, Dai Due offers taco humdingers, including a vegetarian longaniza sausage that replaces the seasoned pork with beets. The earthiness from the seasoning remains, as do enough elements of the original filling's texture to confuse and please your palate. Mole gets a venison and sweet potato combination. Shrimp gets ground, shells and all, as a filling. This craft and labor, from the tortillas to the salsas and the seasonality of ingredients like limes, makes for a high-price taco. The wild boar pastor clocks in at six dollars. But that's the price of quality and thoughtful cooking, whether it's in the fine-dining arena or the fast-casual lane. 111 Congress Ave, Austin, TX 78701, 512-284-7083, www.daiduetaqueria.com
Del Fuego Taqueria
The tacos at this New Orleans spot are vibrant and plated on mismatched dinnerware that could easily have been pulled from your Aunt Mabel's grits-and-greens kitchen. The tacos, on gleaming plates with sylvan wreath prints, are spice-rippling offset with queso fresco that sends the red sausage to the popping forward. The cheese commits pleasant saltiness to the dish. Another floral-decorated plate carries a jumble of cactus strips absent the sliminess of inexperience. It nips under more queso fresco. The battered Gulf fish rests under a spirited Baja-style cream sauce. These tacos are stuff of joyful times—so much so that during my short time in the Crescent City, visited Del Fuego a second time. 4518 Magazine St, New Orleans, LA 70115, 504-309-5797, www.delfuegotaqueria.com
EaDeaux's Cajun Cocina at EaDo Hand Car Wash
The EaDeaux's Cajun Cocina trailer sits rickety, bright, and quiet at a front corner of the EaDo Hand Car Wash. There is little in the way of relief from the elements save for the misters under a covered picnic area adjacent to the trailer. That's nice and all, but they're unlikely to beat back the steady, simmering spice from EaDeaux's gumbo taco, a flour tortilla bearing liberal scoops of the namesake Louisiana stew generous with wheels of Andouille sausage and fragrant with the Bayou State's holy trinity of vegetables (celery, onions, and bell peppers). But this isn't the Bayou State. It's the Bayou City, Houston, in Southeast Texas, where Cajun cuisine meets the Lone Star State's affinity for swaddling everything in a tortilla, corn or flour. This mishmash isn't a left-field head scratcher. Gumbo, as previously mentioned, is a stew. There is a long tradition of stew-based tacos, they're called tacos de guisados and include such dishes as mole poblano, chorizo and egg, picadillo, and moronga (blood sausage). At some taquerias rice can be added to the fillings, which is were boudin comes into play. The boudin taco with servings of the blood sausage bound with rice is another delectable example of this niche Southern cookery finding a fitting home in a taco and coming in a close second to the gumbo as EaDeaux's best taco. 2017 Leeland St, Houston, TX 77003, 832-834-4892, www.eadohandcarwash.com
El Mero Taco
"El Mero is us," say Jacob and Clarissa Dries, owners of El Mero Taco, a Memphis, Tennessee, food truck specializing in the intersection of the culinary traditions of the American South and Mexico, two of the world's greatest corn cultures, that also takes its name from Spanish slang for "the best." A way to express something is the best of the best in Spanish is to say "el mero mero." The Drieses met while attending culinary school in Austin, Texas, and relocated to Jacob's native Memphis after the city permitted the operation of food trucks. They moved specifically to open a taco truck that was an extension of themselves. This Sur-Mex—the blending of Mexican and Southern cooking—is best experienced with the buttermilk fried chicken taco. Light and tangy with a blanket of queso blanco—melted warm white cheese dip beloved in Texas, where it is often made from orange cheese—the truck's signature taco is a marvel of incorporation on corn tortillas from Memphis' own Tortilleria La Unica. The disc is sturdy yet pliant. If you were to rumple it in your hand, the tortilla would bloom anew once you open your hand. It's certainly strong enough for the bird and the dressing. Sweetness pervades the taco but there are reminders of spice applied in slices of house-pickled jalapeños. El Mero Taco is usually serving lunch at Court Square in Downtown Memphis, but to make sure of their location, download the truck's smartphone app. Otherwise, follow them on Instagram and Twitter. www.elmerotaco.com
El Parasol
Mention tacos, and Santa Feans enthusiastically ask if you've been to El Parasol for the chicken guacamole. After tasting it myself, I understand why. Rich stewed chicken is folded into a corn tortilla and then gets crisped up on the flattop until it's this side of crunchy. A cool dollop of guacamole, lettuce, and tomato are added before the shimmering yellow parcel is wrapped, bagged, and handed over the counter to the customer to go. (There isn't much in the way of seating at the nearly 60-year-old restaurant.) The chicken guacamole taco is Santa Fe's tacos. Equally as good is the beef, which, unlike its treatment in the standard crunchy taco, is served shredded. 1833 Cerrillos Road, 505-995-8015, www.elparasol.com/santa-fe-cerrillos-road
Hometown boy done good John Rivera Sedlar has proven himself a prominent figure in the New Southwestern cuisine movement, but he did so from Los Angeles until now. Earlier this year, Sedlar returned to his native Santa Fe and opened Eloisa in the Drury Plaza Hotel. If Anasazi's makeover didn't eschew a sense of place, Eloisa is appointed as unabashedly modern as modern gets. It's white and sleek and expansive. But Eloisa — named for Sedlar's grandmother, whose visage graces plates — serves food with a firm foundation in The City Different without forgetting L.A. The platter of mini pastrami tacos in crispy blue shells, with its roots in the East L.A. Jewish delis of the mid-20th century — where workers were apt to put any kosher meat in a tortilla — is one example. The beef slices, thin and presented atop tangy sauerkraut, are the briny ribbons to the pickled serranos' kicking bows. The mustard, a required condiment if ever there was one, added the finishing touch to my tour of Santa Fe tacos. 228 E. Palace Ave., 505-982-0883, www.eloisasantafe.com
Galaxy Taco
Chef Christine Rivera use blue conico landrace corn from maize purveyor Masienda for tortillas at Galaxy Taco in La Jolla, California. The resulting disc is textured, denim-hued and carries the steak Cali Taco, upon which teeter a loose stack of thin fries. I'm reminded of the French fry-topped tacos of Mexico City, but Rivera says she was inspired by the late-night stops for California burritos—which, you know, makes more sense. The taco is reflective of the creative freedom she has a Galaxy, which owner Chef Trey Foshee opened in 2015 with Rivera at them helm. Foshee tapped Rivera as Galaxy Taco's chef while she was at George's at the Cove, Foshee's contemporary California restaurant. Considering his dedication to local bounty, it's not surprising that Galaxy Taco is an Alta California taqueria, that is a taco spot specializing in cuisine rooted in California's Mexican history and seasonal crops. At the beachside taqueria, mushrooms swirl in red salsa with hoja santa providing a teasing aroma, beans hang over carnitas, and the grilled fish has an optional uni topping for three dollars more. The lengua taco shot with a swatch of avocado-fortified salsa verde, says Rivera and diced onion and cilantro, is the beef tongue preparation she enjoys with her family. 2259 Avenida De La Playa, La Jolla, CA 92037, 858-228-5655, www.galaxytaco.com
Guerrilla Tacos
My first visit to Wes Avila's Guerrilla Tacos began with a frustrating search for a parking spot near Blue Bottle Coffee in Los Angeles' Arts District. It was at that coffee shop where I would at last get my hands on the blockbuster tacos slung out of Avila's truck. The sweet potato taco with chunks of the orange-tinted root vegetable punctuated by feta and corn nuts is Guerrilla Taco's bestselling taco. Its inspiration is found in the mashed potato-packed tacos dorados of Avila's youth, and, as the chef tells it in his Guerrilla Tacos cookbook, when he acquired his taco op's first iteration, it was the taco he went back for—"with a few modifications." Upon the first bite I had forgotten that I loathe sweet potato, especially in its common form: the abomination that is the sweet potato fry. But Avila's touch is a golden one. It's seen—and sampled—in the bay scallop taco with cashews, the swordfish taco with cherry tomatoes, and the rib-eye taco with spindles of beef. It's in his pocho taco, what he calls the folded meat-and-potato fried tacos he grew up with. But Avila's version is imbued with lemon zest-marked crème fraîche and dispenses with the shredded lettuce. You should have less trouble than I did when you visit Guerrilla Tacos. The operation now has a physical location. 2000 E 7th St, Los Angeles, CA 90021, 213-358-7070, www.guerrillatacos.com
For Texans in Southern California, HomeState is obvious from the first drink of Topo Chico, the salty, refreshing mineral water bottled in Monterrey, Mexico, and a favorite beverage across Texas. A bite of the chorizo, egg, and cheese in a chewy, slightly sweet house-made flour tortilla, and your mind is right back in the Lone Star State while your body remains in Los Angeles. Tacos are named not for main ingredients but for Texas rivers. The aforementioned trio is the Guadalupe. The Trinity is classic combination of eggs, potato, bacon, and cheddar. The same goes for the Frio, refried charro beans and Monterey Jack. All of them are among my favorite selections at HomeState. Veggie options, another indicator of Austin's influence, are also available, with mixed results. (While the Neches with black beans, eggs, and Monterey jack is fantastic, the Blanco with egg whites, mushrooms, and Monterey jack, can make for a soggy pocket.) Nevertheless, Valdez and staff make tacos that are the stuff of Texas childhoods. It's confusing, joyous, and, frankly, awesome. "At its roots, this is poor people's food," Valdez explains. "It's the food I was raised on. The food that grandmothers and mothers make for their families. It should be simple. And the intention, loving." And it's in California. Two locations, www.myhomestate.com
Hugo's and Xochi
Hugo Ortega's Houston restaurants, Hugo's and Xochi, are catapulted forward by thoughtfulness. Both restaurants emphasize platters but also feature several delightful tacos and tortilla-based dishes. At Xochi, pressed, rectangular cuts of cabrito sit matter of factly on three blue corn tortillas. Between the meat and the tortilla, a hefty but bright salsa verde keeps the kid goat in place. A thin wheel of radish leans against the meat. Connecting the salad-bowl puffed taco of Tex-Mex to its predecessor in Mexico, the infladita. At Xochi it's filled with rabbit, and is large and made from an inflated blue corn tortilla tinctured with squid ink and perforated and brimming with luscious ropes of rabbit. Perched atop the meat, which like the goat lacked gaminess, were ribbons of carrots and a loose collection of greens. Raisins and almonds were sneaky, joyous treats. A bundle of taquitos dorados, fried tacos rolled with nearly translucent, wonton-wrapper thin tortillas had juicy chicken tucked inside. The assemblage rested on swathes of islands of crema studded with queso fresco and a dark mole shimmering under the restaurant's pre-dimmed lighting fixtures. Tacos dorados are also available at Hugo's. However, instead of being filled with the classic potato stuffing, the potatoes were used to form tiny taco shells. Hugo's, 1600 Westheimer Rd, Houston, TX 77006, 713-524-7744, www.hugosrestaurant.net; Xochi, 1777 Walker St, Houston, TX 77010, 713-400-3330, www.xochihouston.com
Ki'Mexico
Approximately three hours from Taco Trail HQ in Dallas, Ki'Mexico was an unscheduled visit, recommended in passing by a server at another Shreveport taqueria. I'm happy to have gone out of the way for a taco that has no business being as good as it is: the tofu costra al pastor. Firm tofu marinated in al pastor adobo gets wrapped in grilled cheese and placed into a tortilla. Spicy, chewing, crispy, inventive, and completely satisfying, the taco is a beaut. 3839 Gilbert Dr, Shreveport, LA 71104, 318-861-5941, www.facebook.com/kimexico
Lucy's Café
The Taco Antonia platter of freshly fried crispy tacos dusted in copper-colored seasoning salt is packed with shredded brisket, a citrus-cabbage salad, avocado wedges, and Muenster cheese (a local specialty topping the majority of El Paso crispy tacos' fillings). Rice and refried beans nudge up against the tacos. These one-of-a-kind treasures are named in honor of founder-owner Lucy Lepe's sister, Antonia, who helped create the dish before it was put on the menu in 1979. Hefty with its delightful knotted strings of beef and a solid snap that steers clear of disintegration, the Tacos Antonia are the most popular dish on the menu. 4119 N Mesa St, El Paso, TX 79902, 915-544-3922, www.lucysrestaurants.com
Madre Cocina & Mezcales, Santa Ana Deli & Grocery, and Taqueria Izucar
Marde Cocina & Mezcales' deep blue corn tortillas, on which are placed the popular Puebla-transported tacos de placero fillings. Hailing from the markets of Puebla with no rigid limits on fillings, the placeros in New York are given a base of rice and hardboiled eggs. What's more, they are alternatively named tacos de guisados and have become synonymous with New York's contemporary taco scene. They're found at Madre Cocina, Santa Ana Deli and Taqueria Izucar, among myriad other places I usually go for a chile relleno taco. But they are perhaps most accessible to taco novices at Madre Cocina & Mezcales. Here the tortillas are always fresh and fragrant and the tacos stuffed with classic fillings like carnitas, chorizo, and my favorite, the placero. Madre Cocina is always a treat for me. It's a restaurant that occupies the sweet spot between traditional taqueria and an eating establishment fixated on the idea of modern Mexican. It's a place that isn't trying to re-invent the wheel, notes co-owner Noah Arenstein, but "you can't be sloppy and can't be taking short cuts." This restaurant is one of the first taco stops I make when I visit New York.
Mariscos Jalisco
Dallas has its own taco de camaron, a shrimp-filled fried taco from San Juan de los Lagos in Jalisco state, at Maskaras Mexican Grill. It's great! But Mariscos Jalsico in Los Angeles prepares and sells what is the gold standard on this side of the border. The salsa is loose and light enough and the fried tortilla strong enough that the corn does not turn to mush. There's heat but it not of the gum-searing heat. It's not a dainty treat but its small, manageable and worth a pilgrimage. 3040 E Olympic Blvd, Los Angeles, CA 90023, 323-528-6701
Ms G.'s Tacos N' More
At Ms G.'s Tacos N' More in McAllen, in the Rio Grande Valley, the rich Tex-Mex beef stew known as carne guisada sizzles with earthy spices and spills out from a small flour tortilla, a little dusty, strong and with a good chew. 2263 Pecan Blvd, McAllen, TX 78501, 956-668-8226, www.msgstacosnmore.com
Obregon's Mexican Restaurant No. 2
Laredo's local name for breakfast tacos, mariachis, may be falling out of favor, but the quality is not dropping. At Oregon's Mexican Restaurant No. 2, tortillas, both corn and flour, are prepared from fresh masa at a comal against the western wall. Here, the weenie and eggs is an excellent order. 303 Market St, Laredo, TX 78040, 956-462-5298
Plaza Fiesta and Buford Highway
Look, if you're going to eat tacos in Atlanta, haul your butt up to Plaza Fiesta on Buford Highway. Then eat your way along Buford Highway. 4166 Buford Hwy NE, Atlanta, GA 30345, www.plazafiesta.net
Ray's Drive Inn
Visiting Ray's Drive Inn is akin to going to church. Decorated with iconography of the religious and/or of the local sort (sports teams and newspaper clippings) with worn furnishings, the restaurants offer a look into the trappings of tradition, with doses of kitsch. In the case of Ray's Drive Inn: a painting of an exotic Mexican lady hangs there, a tourism poster here, an awe-inspiring altar replete with religious candles, fading photographs, and statues of saints with La Virgen de Guadalupe smacked dab in the middle define the front dining room. Stories are everywhere. Customers were once able to leave a dime or nickel to light a candle, much like the prayer candles in a Catholic church. The money collected was in turn given to San Juan de los Lagos Parish and Shrine around the corner rom the restaurant. Lopez-Rambo says the occasional prayer circle is held in front of the saints and candles. The back room at Ray's has more in common with a roadside curio shop than an eating hall, crammed as it is with bric-a-brac, such as a taxidermied wildcat and black-and-white photos. There is also a 1926 Ford Model T truck, one of the many classic rides in Ray's automobile collection. It's the perfect environment in which to enjoy a San Antonio classic, the puffy taco: Raw corn masa that is dunked in a deep fryer and crimped with tongs, spatulas, or whatever will do the job, to form the U-shaped taco shell. The perfect puffy taco should have a flaky exterior, a chewy interior, and be cumulus light when filled with ground beef, lettuce, tomatoes, and cheese. 822 SW 19th St, San Antonio, TX 78207, 210-432-7171, www.raysdriveinn.net
Cauliflower tacos are a thing. They're the kind of thing found on taqueria menus to appease vegetarians. I hate cauliflower. But I love Resident Taqueria's cauliflower taco. The lightly roasted cruciform is tight with dark islands of caramelization. It's given paper shreds of kale and a scarf of lime-epazote cream salsa before being presented on a metal plate. The firmness of the cauliflower and crunch of the pepitas play against the citrus-piercing salsa. Chef-owner Andrew Savoie says the idea for his cauliflower taco came from his time at Jean-Georges. (Savoie came to tacos via classical training and time spent in fine-dining kitchens.) "It starts with my experience at Jean-Georges and his caramelized cauliflower with caper raisin sauce and nutmeg," he says. "Tasting endless amounts of caramelized cauliflower, I became addicted to the flavor." He wanted to revive the experience of that dish while creating his own cauliflower dish, enhanced with the texture of kale, pepita, and the robust characteristic of epazote. It now outsells every other taco by 25 percent. 9661 Audelia Rd #112, Dallas, TX 75238, 972-685-5280, www.residenttaqueria.com
Revolver Taco Lounge
I've said it before, and I'll say it again. Regino Rojas' Revolver Taco Lounge is the best taqueria in Texas. It hews just close enough to what Americans consider tacos that you can almost hear the food whisper "fuck you" with your rigid notions of Mexican food. Take the El Degenador, a hefty taco campechano of aged chorizo, wagyu beef, frijoles de olla, pico de gallo, and a sunnyside-up egg on a fresh tortilla. Or, how about the carnitas-style squid topped with fried julienne leeks and a deceptively not spice jalapeño salsa? Or, maybe the Kermit in Bangkok, a frog legs and fresh yellow curry taco garnished with Thai basil? Or, perhaps a palm-size cut of griddled wagyu capped with a couple of mushrooms? Damn, I love those tacos. 2701 Main St, Dallas, TX 75226, 214-272-7163, www.revolvertacolounge.com
Taco Maria
To be clear, Taco Maria is not a taqueria. The Costa Mesa, California, restaurant is a prix-fixe dinner tasting-menu establishment with chefs in muted blues and grays and a lunch service with a section of tacos. Though their bases, a blue corn, is dark, the tacos shine with thoughtfulness. The tortilla's texture plays against lightly fried black cod brightened further with tart, acidic kumquats, with backbone supplied by a charred scallion aioli. Lumpy potato sections set against chorizo, queso fresco, and shiitake mushrooms with threads of wine-colored onions are a romp in your old abuelos' family farm. This taco from chef-owner Carlos Salgado is gift of respect to farmers and laborers who are our Latino family patriarchs and matriarchs, the men and women who after hours hunched over outside would toss us in the air. They convinced us we could fly, that we could do anything. Repaying such acts is difficult. This taco knows that and attempts to do so. 3313 Hyland Ave, Costa Mesa, CA 92626, 714-538-8444, www.tacomaria.com
Taco Stop
I've been smitten with this Dallas Design District walk-up taqueria since my first visit a few weeks after it began serving its small, traditional tacos. My favorite is the silky, vegetable-punctuated picadillo. The tinga de pollo is as good a chicken taco as any other, with touches of smoke and no backbiting dry meat. The carnitas and barbacoa offer contrast, one offering crispy wisps of pork, the other glistening beef cheek. It's impossible to go wrong at Taco Stop. 1900 Irving Blvd, Dallas, TX 75207, 972-971-4859, www.tacostopdallas.com
Tacos Apson
A tribute to 1960s Mexican rock band Los Apson Boys from Aguas Prieta, Sonora, 120 miles southeast of Tucson, from the son of the band's drummer, Tacos Apson — get it?! — specializes in straight-up carne asada tacos. From the mesquite, up to the foot pedal-adjusted grill and flour tortillas. Tacos Apson is a dreamy must-visit stop in Tucson. My favorite is the bone-in rib taco. It's a messy, charred order of joy. 3501 S 12th Ave, Tucson, AZ 85713, 520-670-1248, www.tacosapson.com
Taquiza Gilberto
West Covina, California is home to some of the best flautas I've ever had: Taquizas Gilberto. While the namesake Gilberto specializes in sweet, just-this-side-of-gamy barbacoa de borrego, He also makes flautas de birria, whose ends are bursting with charred, crunchy sprays of goat meat that the fried (and flattop-crisped) rolled tortilla couldn't contain. They're fetching tacos served hot and depending on your tolerance for spice could dance or scrape across the inside of your mouth and down your throat. I imagine if rock 'n' roll band Jethro Tull front man and flautist Ian Anderson were to pick one up and attempt to whistle out a ditty, the spirited flauta would play him. Leyva's Bakery, 551 E Francisquito Ave, West Covina, CA 91790
Tocabe
Owners Ben Jacobs (Osage) and Matt Chandra dole out a solid collection of fry bread tacos, including some with a 10-spice marinated bison given a 13-hour slow braise resulting in a shredded preparation flavored nutty, sweet and retaining juiciness, as well as a choice of black, pinto, or chili beans. With food customized in the fashion of the Denver-based Chipotle chain, including salsas that run teasingly candied (maple vinaigrette) to coyly peppery (ancho-chipotle) and an interior appointed with Native American art, Tocabe is far from a dive. The original location has the feel of a modern proto-chain operation (there is a second Tocabe in Greenwood Village, Colorado, and a food truck). It is more than fry bread. The menu includes wild rice bowls, blueberry barbecue sauce-glazed bison ribs, green chile stew, and wojapi, an indigenous berry sauce. As many ingredients as possible are sourced from Native American purveyors. That includes non-Native foods like the Yocha Dehe Wintun Nation's Seka Hills Olive Oil. 3536 W 44th Ave, Denver, CO 80211, 720-524-8282, 8181 E Arapahoe Rd C, Greenwood Village, CO 80112, 720-485-6738, www.tocabe.com
Trompo
From it's beginning as a backyard pop-up to its reputation as a Dallas favorite, Trompo has distinguished itself from the bajillion other Monterreyan-style tacos de trompo through a mix of high-profile nods, hard work, and its unintentional adherence to Anglo misconceptions of tacos. The hard-to-find brick-and-mortar is on a dilapidated stretch of Singleton with an interior that includes ordering from a window, a couple of counters, and tortillas tend to run greasy. The latter is a product of searing the pork to the tortilla on a glistening flattop. In the past year, owner Luis Olvera and company have added to the short list of northern Mexican tacos. Alongside the signature paprika-heavy roasted pork, taco de trompo, are barbacoa and chicken tinga, not to mention occasional test-runs on house-made tortillas. That being said, the best taco at Trompo has always been and continues to be the campechano, a mix of bistek and trompo held together by melted white cheese on a Sonoran-style flour tortilla imbued with beef tallow. 839 Singleton Blvd #150, Dallas, TX 75212, 972-809-7950, https://trompo.business.site/
Valentina's Tex Mex BBQ
Perhaps the greatest breakfast tacos in Austin are served out of a Valentina's Tex Mex BBQ's food trailer, which is also among the best taco purveyors in the Lone Star State. Valentina's melds barbecue tradition with co-owner/pitmaster Miguel Vidal's San Antonio roots. My favorite is the Real Deal Holyfield, a taco of immense fortitude packed with potatoes, refried beans, bacon and mesquite-smoked brisket or pulled pork that's topped with a fried egg and zippy tomato-serrano chile salsa. 11500 Manchaca Rd, Austin, TX 78745, 512-221-4248, www.valentinastexmexbbq.com
2M Smokehouse
2M Smokehouse in southeast San Antonio serves traditional Texas barbecue—unabashedly smoky with pronounced black pepper, coarse black bark, and an embracing smoke ring that fades into the meat with a Chicano touch. Taco choices, served on fluffy, slightly dusty house-made flour tortillas, are limited to lean brisket, pulled pork or turkey. The brisket is serviceable but improved with a dose of pickled nopales (chopped cactus pads) and pico de gallo—too much, though, and the vinegar's tang overpowers the beef and flour tortilla. Better is the pulled pork: a substantial serving of juicy, threaded smoked pig comes with islands of bark that add to the textures and reminds the customer that they're eating barbecue. Then there's 2M's smoked serrano chile and queso Oaxaca sausages. Although they're not available in taco, the sausages are worth ordering and adding to another taco. Not too spicy with a milky white cheese strong enough to withstand a long rest in a smoker without disintegrating, the sausage is snappy, delightful, and when the sausage finally hits your tray, waiting in line before 2M Smokehouse opens at 11 a.m. becomes worth it. If you're looking for something that leans hard into Texas Mexican foodways, you'll want to stop in for barbacoa on the first Sunday of the month, which hits in a few days from now. 2731 S WW White Rd, San Antonio, TX 78222, 210-885-9352, www.2msmokehouse.com
If you're set on concentrating eating in Dallas on National Taco Day, check out my D Magazine cover story. For options across Texas, the Texas Monthly taco issue I co-edited will work for you. Happy Tacoing.
Filed under Best of, breakfast tacos, National Taco Day, Taco Tours
Tagged as National Taco Day, taco trail, tacos
3 responses to "Where to Eat Nationwide on National Taco Day"
Sylvia Rivera
I would love to have my Puffy Taco Shack on your lists. How does one get on it
Pingback: The True Story of How National Taco Day Was Invented — Then Appropriated ~ L.A. TACO
Ayesha Mark
All the above mentioned places are good but B.S. Taqueria is the best. Its leather menu covers offer the world's best tacos at the best prices.

redpajama_set_name: RedPajamaCommonCrawl


There is nothing we love more than dinner that doesn't get a lot of dishes dirty! Cooking is fun. Cleaning is not. Agree?
Place chicken and veggies in a large roasting dish or sheet pan in the upper 1/3 of the oven. Add olive oil, salt, pepper, rosemary and lemon. Mix well.
Bake for 25 minutes or until the veggies are charred and chicken is cooked.


Your PolishYoungstown Team needs your help!
We have limited access to St. Anne's and Logistics Chair Ted Szmaj is trying to get all the set up and decorating done tonight and tomorrow. Even one hour would be extremely appreciated.
The goal is to have all the "heavy lifting" phase done tonight. That includes set up of all tables, chairs, ceiling banners and set up of classrooms. We will need to work with to access the tall ladder and hang banners, too.
Please bring all the tape, extra scissors that you can carry. Feel free to begin dropping off gift basket donations to benefit Krakowiaki dancers at this time, too, rather than later in the week.


A small team from the Museum went to Thiepval in France to attend the official centenary event commemorating the Battle of the Somme. The ceremony saw 10,000 members of the public, dignitaries and military personnel from across Europe join together to remember those who served.
The Battle of the Somme began at 7.30am on 1 July 1916. By the end of the first day, the British Army had suffered nearly 60,000 casualties, 20,000 of them fatal.
This aspect of the battle is well known. But the battle went on for another 141 days, and involved thousands of soldiers from not only Britain but also from across the Empire and Commonwealth. New tactics were tried, including the first use of tanks. By October 1916, conscripts were fighting alongside volunteer soldiers.
To support the commemorative activities, we took along our pop-up Somme exhibition, giving visitors the opportunity to explore the battle through collection objects and personal stories. This helped visitors to see beyond the casualty statistics and learn more about the people who fought there, both on 1 July 1916 and in the months that followed. At the same time, it was great to hear stories from people who had come to remember ancestors who had fought in the battle.
The commemoration event took place at the spectacular Thiepval Memorial to the Missing of the Somme. Designed by Sir Edwin Lutyens, it was completed in 1932. The walls are inscribed with the names of 72,000 soldiers from Britain and across the Empire and the Commonwealth, who were killed in the fighting but have no known grave.
The ceremony itself was very moving. There were readings from politicians, celebrities and serving soldiers from the armies who fought there – on both sides – reciting personal testimony from the time. It was a privilege to be a part of it.
It seems difficult to imagine that such a quiet corner of northern France could have been so different 100 years ago, but there are plenty of reminders of the terrible fighting that took place all along the Somme sector of the front. Even a century later, it's important that the sacrifices of all those who fought aren't forgotten.
Interactive video: Do You Enlist?


text:
Why Most Video Game 'Aggression' Studies Are Nonsense
Jason Schreier
Do violent video games make people more aggressive? Politicians and pundits have been asking that question for years now, and although everyone thinks they know the answer, scientific studies have yet to come up with results that satisfy even the most basic probing.
Last night, the gaming website Polygon reported on a study from the American Psychological Association that concluded there was a link between violent games and aggression. "The research demonstrates a consistent relation between violent video game use and increases in aggressive behavior, aggressive cognitions and aggressive affect, and decreases in prosocial behavior, empathy and sensitivity to aggression," read the report.
But a closer look at the APA's study (pdf) leads to a number of questions—many of the same questions Kotaku asked in January of 2013, when we ran an extensive look at the current state of research on video game violence.
Some context: the APA study, which was published yesterday, is not based on new research but instead is a review of studies conducted between 2005 and 2013. In addition to looking through several individual journals, researchers with the APA scrutinized four meta-analyses—reports that look at wide swaths of research and try to spot patterns—and ultimately concluded that there is indeed a pattern of test subjects growing more aggressive after they play violent video games.
There are serious problems with the study, though—problems we've pointed out in the past. Let's go over a few.
1) How do you even measure aggression?
An outside observer might wonder—how can you tell whether someone is "more aggressive"? Is there really a way to measure an emotional state like aggression? Well, some of the tests used in violent video game studies include:
A) The "short story" test, where a subject is given the beginning of a writing prompt ("A driver crashes into Bob's car. Bob gets out of his car and approaches the driver.") and told to fill in what happens next.
B) The "noise" test, where a subject is asked to press a button that delivers a terrible sound to another subject, then evaluated based on how much noise they deliver and how intense it is.
C) The "hot sauce" test, where a subject is asked to dole out hot sauce to another subject and is evaluated based on how much sauce they give and how spicy it is.
Other tests ask subjects to fill out questionnaires asking how aggressive they feel, and if all this has you raising an eyebrow, you're not alone. "Aggression" is an ambiguous psychological concept—if I get mad at a game and scream at my TV for a few seconds, am I being aggressive?—that can only be measured in subjective and often arbitrary ways.
2) Nobody's looking at short-term vs. long-term effects.
One major problem with the tests used by these studies is that they all measure their subjects' aggression directly after they've played violent video games. Even if you assume the tests are good ways to measure aggression, this is not particularly useful information for practical purposes. If you're a parent who wants to know how violent video games might affect your children, the bigger concern is how their behavior will be impacted in the long run.
But there aren't enough studies on the long-term effects of violent video games. Admits the APA in their report: "However, the meta‐analyses we reviewed included very few longitudinal studies, and none of those that were included considered enough time points to examine the developmental trajectory of violent video game use and associated outcomes."
So the APA's conclusion—that there's a consistent relation between violent games and aggression—is misleading at best. What they've actually concluded is that there's a consistent relation between violent games and short-term aggression.
3) Few people are thinking about one of the most important factors: competition
Many of the studies examined by the APA's report look through a wide variety of violent video games ranging from Mortal Kombat to Grand Theft Auto to Call of Duty. Often, researchers split up students or test subjects and ask some to play violent games while others play non-violent games. But there's one factor they often don't consider: competition.
Back in 2013, researchers at Brock University published a longitudinal study (monitoring 1,492 adolescents over four years) that tested out the effects of violent competitive games, violent non-competitive games, non-violent competitive games, and non-violent non-competitive games. Ultimately, they found that competition was a more relevant factor than violence.
"We found that playing more hours a day of the two types of competitive games did predict aggression over time," Brock researcher Paul Adachi told me then. "Whereas playing non-violent, non competitive games did not. So that really gets at the idea that, well, it may not be the violence, it may be the competition in games that is responsible for a link between video games and aggression."
The APA's review, like most violent video game studies to date, did not consider competition as a factor before drawing its conclusions. They even admit as much in the study: "Competition, then, may provide an additional independent influence on aggressive outcomes after playing aggressive video games. The literature on competition as the underlying causal component of the apparent link between violent game use and aggression is still nascent and is not currently substantial enough to influence, on its own, an objective assessment of the broader violent video game research."
Makes sense, right? What makes you angrier: dying to a horde of violent aliens in Gears of War, or losing a close match to your taunting brother in the very non-violent Mario Kart?
It's all of these questions—and the subjectivity of scientific studies, most of which can be used to draw any number of conclusions—that have convinced me to avoid reporting on these violent video game journals every time we get a new press release or meta-analysis. There just isn't enough research or proper methodology to draw much from most of this science. The next time you read anything about the links between video games and aggression, keep all that in mind.
You can reach the author of this post at jason@kotaku.com or on Twitter at @jasonschreier.
My theory is that violent video game desensitize gamers to violent content and images, thus lessening the culturally and societally instilled stigma against violence as a response mechanism.
This doesn't mean it makes gamers more aggressive, it just makes them more willing to accept that violence is a viable solution to problems. Sort of like how characters whacking TVs in old cartoons makes it culturally acceptable for us to perform percussive maintenance on equipment.
I'm never going to get any grants to test that theory though.


Director of the Buhari Campaign Organisation Mr. Festus Keyamo (SAN) has alleged that most bigwigs in the People's Democratic Party (PDP) were involved in the oil subsidy scam which dogged former President Goodluck Jonathan's administration.
He said this on a Lagos-based national television programme, yesterday.
Keyamo also disclosed President Muhammadu Buhari is not paying oil subsidy as it was with past administrations.
He did admit, though, that the Buhari-led government is only paying "premium.
"What happened under the PDP government was that they were paying for products that did not land at all. That was the scam that was happening. It was fraud, the greatest stealing in the history of this country happened under them.
"All the PDP bigwigs were all involved in this subsidy scam. Then, you saw that many of them refunded money. As I said, they were paying for products that did not land at all, they will tell you they have brought product and you have to pay subsidy on those products.
He said at the point when oil was $28 to $30, government was not paying subsidy, but "the difference occurred when oil prices went beyond $43 per barrel, because that was the benchmark. As it rose beyond $43, the delta started, not subsidy. We started to pull away from N145.
"So, the landing cost came to N203/N205 and we are still selling for N145 and the president said you cannot suffer the masses. Now, how do they cover it? Not subsidy.
Keyamo also described Nigeria as the best-performing economy in Africa.
"I need to remind Nigerians about the Gross Domestic Product growth. Of the 11 countries that went into recession around the world, Nigeria has exceeded all of them, in terms of GDP growth. None of them has crossed 1.4 to 1.5 percent, Nigeria is doing close to two percent GDP growth right now.
"Let us get that one clear. Forbes Africa has rated Nigeria as the best-performing economy in Africa. The results came out two-three weeks ago; we are the best-performing economy in Africa," he reiterated.
But, the PDP fired back.
PDP National Publicity Secretary, Kola Ologbondiyan, accused Keyamo of defending acts of corruption.
Ologbondiyan told Daily Sun that rather than the PDP, leaders of the opposition party are actually responsible for fuel subsidy scam.
"If, indeed, he said that, Festus Keyamo is speaking off the charge. Is it PDP leaders that put N58 tax on Nigerians for a litre of PMS? How much were we buying PMS before and how much is it sold now? So, it is totally off the charge to say that PDP leaders are responsible for subsidy scam.
"Didn't they tell Nigerians that there was no subsidy in 2014?
"How much have they paid on subsidy; between 2015 and this year. And, how many did they claim are the number of vehicles using PMS, today, in Nigeria?
Keyamo said this during an interview with one of our correspondents on Tuesday.
Keyamo said, "Firstly, the myth about Atiku's business acumen is one of the biggest and fattest lies ever sold to Nigerians. He has never run a successful business. He only has one company, which is a cash cow through which he invests in other things and that company is known as INTELS.
The senior advocate added, "He has managed an economy effectively even in the time of economic recession occasioned by a terrible crash in oil prices. Under him, foreign reserves increased; he inspired investors to invest in critical infrastructure.
Festus Keyamo said with Atiku's emergence, Nigerians would choose between a candidate with credibility crises and one with an unblemished record.
Personal Assistant to President Muhammadu Buhari on Social Media, Lauretta Onochie, has declared that Atiku Abubakar's emergence as Peoples Democratic Party (PDP) candidate for the 2019 election has made the job of the President's team easier.
Also, the spokesman of Buhari/Osinbajo Campaign Organisation, Festus Keyamo, said with Atiku's emergence, Nigerians would choose between a candidate with credibility crises and one with an unblemished record.
Both presidential aides took to the social media to tackle the former vice president shortly after he emerged the presidential candidate of the Peoples Democratic Party for the 2019 elections.
Abubakar was earlier in the day declared the winner of the party's primary which was held in Port Harcourt, Rivers State.
Onochie through her verified @laurestar handle alleged that Atiku ran away from the All Progressives Congress to avoid contesting against Buhari in the primary.
According to her, the fact that Atiku cannot go to the United States of America nor represent the country at the United Nations, has made his defeat at next year's polls easier.
She also alleged that Atiku spent more money than his co-contestants before he could emerge winner of the contest.
She twitted, "Alhaji Atiku Abubakar outspends Saraki, Tambuwal and others, wins the PDP presidential ticket for 2019.
"Congratulations Alhaji Atiku Abubakar. You have outspent the rest. You have a new toy. But believe it, it is only a dream.
"You ran away from facing President Buhari in a primary, now you'll meet him at the presidential elections. Ntor!
"14.8 million people made President Buhari their candidate, 26,584 people made Atiku their candidate.
"Bearing in mind that you can't go to America to represent us at the United Nation, nor meet with Nigerians in America, our job is made easy.
Keyamo posted the message on his verified Twitter handle, @fkeyamo, "We welcome H.E, Atiku Abubakar to the 2019 campaign trail.
"Nigerians would now decide between a candidate with a history full of credibility crises, damning reports on corruption, both home, abroad and from his former boss and another candidate with an unblemished record in public service.
Onochie also responded to Keyamo's tweet, saying, "Spot on. Nigerians have new trade currencies.
"Credibility and integrity. Our candidate, Muhammadu Buhari has both in abundance Nigerians will trade with him.
Radical Pastor and General Overseer of Omega Fire Ministries Worldwide, Apostle Johnson Suleman, has demanded that a legal practitioner, Festus Keyamo, should retract all publications, and an apology to be published on major social media networks.
He also demanded N1bn over alleged blackmail and injuries inflicted on him, including online video clips, during his alleged amorous relationship with a Canada-based stripper, Stephanie Otobo.
THE PUNCH reported that Stephanie Otobo had alleged that she suffered emotional stress from Suleman, following a sour relationship including a promise of marriage.
But the cleric in a letter by his counsel, Osa Director, obtained by journalists on Thursday evening in Abuja, entitled: "Allegation of professional misconduct and unethical practices", said Keyamo's action was inconsistent with Section 1 of the Rules of Professional Conduct For Legal Practitioners 2007.
According to him, instead of gathering facts and evidence before a court of competent jurisdiction for adjudication, Keyamo resorted to alleged blackmail and intimidation through the media, both traditional and social media.
He said, "Furthermore, you grossly and recklessly maligned our client, saying, "these men of God are not what they claim to be, we have a duty to protect the public. Many of them are fake and fraudsters. You will see the video very soon in the next few minutes." True to your threat of trial publicity stunts, the video clips have flooded the social media networks.
"We believe your conduct is inconsistent with the virtues and rules of conduct of the legal profession. It smacks of indiscipline and disdain for the judicial process. Therefore, we demand a retraction of all your press statements and an apology to be published on the major social media networks.


Lately I've received several emails from mothers-to-be who are (excitingly!) planning to give birth in Vilnius and seeking more information than what I shared here and here. I love getting emails from readers, but since I've been getting such a large volume of emails, I also wanted to post an FAQs here on In Search Of based on my own personal experience with prenatal, birth, and postnatal care in Vilnius, Lithuania. I've also talked about breastfeeding in Lithuania here if you're looking for information on that.
First, let me start with the usual caveat: that the information in this post directly draws on only my own experiences, and obviously each birth is different. I gave birth at the Baltic American Clinic in Vilnius, Lithuania in August 2015 after a normal, healthy pregnancy. Almost all of my prenatal care was at the Baltic American Clinic, except two appointments with my fav. naturopath when I was in the US in late June and early July.
Where should I go to the dentist?
In a previous post, I mentioned the holistic approach to maternity care in Vilnius, in that I was required to have both a dental and eye doctor appointment prior to giving birth. The dentist that I personally recommend is Odontika in Uzupis. They are super responsive to making appointments, the costs aren't exorbitant for a cleaning, and the care is excellent--my father-in-law even had heavy dental work with implants and bridges done while visiting us.
Where should I go to the eye doctor?
My eye exam at Optika Rega on Pilies street was standard as far as eye exams go. The doctor speaks English, the prices are fine, and the staff are super helpful when it comes to getting prescriptions.
Genetic and blood glucose testing?
I didn't have to have genetic or blood glucose testing because my pregnancy was normal and I was under 30 while pregnant. They do offer all necessary tests, but in my experience the doctors consider pregnancy a natural condition and don't over request testing.
When should I go to the clinic/hospital?
My gynecologist at Baltic American Clinic told me to head to the clinic right when contractions started. She preferred me laboring in the clinic where she could monitor the progress and administer an epidural if needed.
Who to call when you go into labor?
I called my gynecologist before leaving home and she met me at the clinic.
Before giving birth, I had only a vague idea about what might be needed for a hospital bag, so I went down a serious YouTube hole (I like Ruth Crilly's suggestions) and packed a lighter version, with simple clothes and personal care items for me, my son, and some snacks. Some items, like diapers, maternity pads, mesh underwear, hospital gowns, and basic toiletries, are available for you to use.
What happens if you go into labor early (before 38 weeks)?
The doctors at the Baltic American Clinic split time between BAC and public hospitals in the city to allow for excellent care for all. As my doctor was split part-time between Baltic American Clinic and Antakalnio Poliklinika, which has a prenatal unit, I was informed that if I went into labor before 38 weeks, I was to deliver at Antakalnio Poliklinika with the same gynecologist. I still would have had to arrive when contractions started and labored at the hospital, but I wouldn't have had the option to have a private room, as I did at BAC.
What if you need/want a C-section?
The Baltic American Clinic has emergency care and surgeons on standby if needed. I actually had to be prepped for a C-section as the doctors wanted to be ready as my son was estimated to be pretty large (I was 38 weeks along when I gave birth) and he became distressed when my labor progressed (turns out his arm was up over his head and his umbilical cord was wrapped around his neck and arm). I ended up not needing a C-section, but it was an option and I would have simply been brought to another floor.
My doctor told me that most women in Lithuania opt to have an epidural when giving birth. I wasn't required to decide one way or another beforehand, and I did elect to have an epidural during labor. Once I had an epidural, I wasn't allowed to get up and walk around (though I wouldn't have wanted to), though they keep the epidural drugs to an absolute minimum, letting the drugs almost completely wear off at the time when you need to push. Probably TMI, but when you have an epidural, a catheter is used to relieve your bladder, although at BAC, a catheter is not left in, only periodically inserted.
How modern is the equipment/rooms?
I can't compare giving birth in Vilnius to the US, but the equipment all appeared to be state of the art.
How about a birth plan?
Remember how I said that giving birth is considered a natural condition? I think this also comes into play with a birth plan--I honestly think my doctor would have rolled her eyes if I had said anything about a birth plan. I didn't want one, nor did I have one, and I'm still not really sure what a birth plan even is.
How relaxing is the atmosphere?
Well, I didn't find labor and giving birth particularly relaxing, but the Baltic American Clinic was quiet, all of the doctors and nurses were kind, and the whole stay was very private.
Nope. Bring your own water and snacks. I wasn't allowed to drink anything while I was in labor, but I'm guessing that that might be due to the doctors thinking I might need a C-section.
What doctors are in the room while giving birth?
I felt that the atmosphere was pretty quiet, with only the necessary doctors present when they were needed. There were about five doctors in the room during my delivery, but the doctors came in and out during my labor.
What are the recovery rooms like?
When recovering from giving birth at the Baltic American Clinic, you are allowed to stay for approximately three days and have the choice between two rooms: the standard room (our choice) and the upgraded room. The standard room is private, has two beds, a changing/sleeping area for the baby, a private bathroom, and a rocking chair. The upgraded room is massive, with ample space to entertain visitors, a private bathroom, and other special details.
I thought the food was delicious and pretty standard Lithuanian fare of soups, porridge, and meat with potatoes. On our last night, we were treated to a small bottle of sparkling wine and chocolates.
The midwives were so sweet! The two or three midwives we met spoke Lithuanian and Russian (though I felt as though we could communicate fine) and were clearly experienced with taking care of new mothers and infants. My favorite midwife even gave us a container of formula, as my milk hadn't yet come in, and sent us home with a blanket since we didn't think to bring one as it was August. She accompanied me to an appointment a few weeks later with Baby ISO, which was made to check for hip dysplasia (it seems to be standard to check in Europe) and for Baby ISO to receive a newborn vaccination that they had run out of at the time of his birth. She also provided us with the contact information for a wonderful pediatrician at Alfa Clinic who could speak English and made house calls.
Does everyone speak English/should I know Lithuanian or Russian?
No, nor would I expect everyone to speak English. Jeremy and I knew limited Lithuanian and we both felt comfortable communicating, though sometimes we definitely relied more on body language. My gynecologist spoke fluent English, the OB on call spoke some English, the anesthesiologist spoke fluent English, and the pediatricians, nurses, and midwives spoke little to no English. I do suspect that at least some of the staff also speak Russian to varying levels of fluency. All paperwork we had to read and sign was in English and Lithuanian.
I had a normal 6 week checkup with my regular gynecologist.
One of the most common questions I've had about giving birth at the Baltic American Clinic in Vilnius was about the cost. I was very lucky as I had good private health insurance and the birth and almost all maternity care was covered in full. I found our claim and coverage information and in 2015, the cost for a normal birth and three day stay at Baltic American Clinic was almost exactly 10,000 EUR or 11,000 USD. Just for comparison, the costs in the U.S. vary drastically depending on the state, but might cost an average of 13,000 to 32,000 USD (varied sources report different averages, here's one interesting report on childbirth and maternity care in the U.S.).
As always, feel free to leave a comment below with more questions or shoot me an email if you need the details to a personal question!


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UN refugee report: Most protracted and largest of all refugee problems in the world remains unresolved
April 26, 2006 | From the Archives
By Arjan El Fassed and Laurie King, The Electronic Intifada
Palestinian refugees represent the world's oldest and largest protracted refugee situation. (Photo: Arjan El Fassed)
As people return to former war zones, global numbers of refugees are falling. The most protracted and largest of all refugee problems in the world, however, remains unresolved, says UNHCR in a major report on refugees published on Wednesday. UNHCR's report, "The State of the World's Refugees: Human Displacement in the New Millennium," examines the changing dynamics of displacement over the past half decade.
UNHCR states that the global number of refugees is 9.2 million — the lowest in 25 years. In a technical footnote on the statistical information provided in the report, the UNHCR notes that its mandate "covers all refugees, except Palestinian refugees residing in areas of operation of the United Nations Relief and Works Agency for Palestine Refugees in the Near East (UNRWA). These Palestinian refugees are not included in UNHCR's statistics. However, Palestinian refugees living outside the UNRWA areas of operation fall under the responsibility of UNHCR." Palestinian refugees that fall under UNHCR mandate — outside UNRWA areas of operation, include 240,000 in Saudi Arabia, 70,000 in Egypt, 23,000 in Iraq, 8,900 in Libya and 4,000 refugees in Algeria.
Identifying the major protracted refugee crises in the world in 2004, UNHCR methodology was based on the "crude measure of refugee populations of 25,000 persons or more who have been in exile for five or more years in developing countries." The report also includes a chart describing Palestinian refugees and UNRWA's operation.
According to UNRWA, there are 4,232,510 registered Palestinian refugees. However, UNRWA records include only those refugees displaced in 1948 (and their descendents) in need of assistance and who reside in UNRWA's areas of operation: the West Bank, Gaza Strip, Jordan, Lebanon, and Syria. Under UNRWA's operational definition, Palestine refugees are persons whose normal place of residence was Palestine between June 1946 and May 1948, and who lost both their homes and means of livelihood as a result of the 1948 Arab-Israeli conflict.
This is a working definition for the purpose of determining eligibility for UNRWA services. UNRWA's services are available to all those living in its area of operations who meet this definition, who are registered with the Agency, and who require social and medical assistance. The number of registered Palestine refugees has subsequently grown over nearly six decades from 914,000 in 1950 to more than four million, and continues to rise due to natural population growth.
Based on various sources, BADIL, a research and advocacy center focusing on refugee rights, estimates that there are more than 7 million Palestinian refugees and displaced persons. This estimate includes those Palestinian refugees displaced in 1948 and registered for assistance with UNRWA (4.2 million); Palestinian refugees displaced in 1948 but not registered for assistance (1.54 million); Palestinian refugees displaced for the first time in 1967 (753,000); internally displaced Palestinians within the state of Israel who have been denied the status of legal residents of recognized localities since 1948 (274,000); and the 1967 internally displaced Palestinians (150,000).
UNHCR's mandate does not extend to the majority of Palestinian refugees by virtue of Paragraph 7 (c) of the agency's Statute which excludes persons who continue to receive protection or assistance from other organs or agencies of the United Nations. A similar provision excludes these refugees from the scope of the 1951 UN Refugee Convention. According to article 1D it "shall not apply to persons who are at present receiving from organs or agencies of the United Nations other than the United Nations High Commissioner for Refugees protection or assistance." Under the terms of the Convention, stateless Palestinian refugees living beyong the area of UNRWA operations are entitled to assistance and protection from UNHCR. "This leaves a 'protection gap' affecting Palestinian refugees who are not registered with UNRWA but live in its area of operations. In most cases they do not receive protection or assistance from UNHCR or UNRWA."
Unlike other persons considered as refugees under the 1951 Refugee Convention, the only exclusion and cessation clause applicable to Palestinian refugees is Article 1D. The only criterion for the cessation of refugee status for Palestinian refugees is the definitive settlement of the Palestinian refugee issue in accordance with relevant resolutions adopted by the UN General Assembly – i.e., implementation of UN Resolution 194(III).
Currently, UNHCR does not have an explicit mandate to provide international protection and seek durable solutions for all Palestinian refugees.
UNHCR, UNRWA and other UN agencies should establish a coordination mechanism or secretariat for the exchange of documents, information, data and reports regarding their respective policies and operations. Such a mechanism would assist in the identification of specific gaps (short-term and durable solutions) in the international protection regime for Palestinian refugees.
Palestinians should engage UNHCR and other UN officials in a meaningful discussion regarding Resolution 194(III) in order to clarify the specific framework for durable solutions applicable to the Palestinian case and the status of Palestinian refugees under the 1951 Refugee Convention.
In 2001, former UNHCR Commissioner Ruud Lubbers stated that it is neither morallly acceptable nor politically sustainable to ignore the plight of refugees who have been confined to small areas and a legacy of poverty for nearly four generations. "The humanitarian aid and assistance that UNRWA provides to Palestinian refugees can never be enough." The report says that this aid will be required "as long as the issues of statelessness, prolonged military occupation, economic marginalization and vulnerability characteristic of the Palestinian refugee crisis are not addressed."
Arjan El Fassed and Laurie King are co-founders of The Electronic Intifada


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(Mon-Fri: 8am to 11pm, Sat-Sun: 8.30am to 8pm)
If you are flying from a UK airport, we have a number of Hilton hotels you can book. Check out availability and save money on some great Hilton deals.
Home Hilton Hotels
Introducing Hilton Hotels
Hilton is one of the world's best-known hotel chains, with a reputation for offering hospitality that's in a league of its own. The Hilton brand offers around 50,000 hotel rooms across the world in spacious hotels that are accessible, luxurious and comprehensively-equipped. Hilton ensures its hotels are always at the forefront of design, with style and comfort delicately balanced to provide a stay that's as trendy as it is relaxed.
As well as keeping their finger on the pulse of hospitality style and convenience, Hilton continues to keep a keen eye on their impact on the environment, implementing sustainability processes to make sure their hospitality is as eco-friendly as possible.
Where to find a Hilton
There's a Hilton at most of the major UK airports and they are usually one of the most conveniently situated airport hotels. Take a look at the Hilton's we sell, check out the parking packages we offer with them if you need it, and book early for the best deals.
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Hilton hotels are known for their carefully-calibrated cocktail of practical facilities with a luxurious edge. Hilton is always leading the way with hospitality design and innovation, with much more on site than just rooms – the hotels are often equipped with spa, fitness, swimming, restaurant, dry cleaning, entertainment and dining amenities that stand head and shoulders above the competition. The Hilton Gatwick airport boasts a LivingWell Express gym that's open 24 hours a day, whilst the Hilton at Heathrow airport offers four different dining experiences; from Italian to Oriental.
Your room at a Hilton hotel
Hilton rooms are designed to be as smart as they are comfortable. All rooms come fully furnished, with modern entertainment on offer and en-suite facilities as standard. Rooms enjoy bright décor and natural light, with high-end fixtures that will leave you wanting to take the hotel room home with you. Beds are spacious and comfortable, and there are plenty of options to add other beds or book different room combinations if you're staying with the whole family.
Celebrating Hilton hotels
Hilton hotels around the world continue to win awards on their own merit, whilst the brand is recognised internationally as an industry leader. In 2012 alone, it's been awarded prizes for Number One Hotel Brand in Britain for both Business and Leisure Travelers by the Business Development Research Consultants and Best Value Hotel Chain by the Budget Travel Readers' Choice Awards, and Hilton also earned a second consecutive Brand of the Year title in 2011 from Harris Poll EquiTrend.
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AirportHotels.co.uk Customer Reviews
10 AirportHotels.co.uk customers have given us an average rating of 94%
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I am a busy lady! It's no wonder that after running my own business, maintaining a social media presence, spending time with my family, walking 2 dogs, supporting various charities and trying to find some personal time, there isn't any time to spare! Sometimes I even wonder how I'm going to make it to the end of a busy week. But somehow I cope and everything gets done. My business, Tail Wags Helmet Covers, was started 4 ½ years ago when my sons were teenagers. To a certain extent they were already independent in that they were able to get themselves to and from school on public transit. They didn't need a lot of help with homework except for the odd time when they'd ask me to quiz them before a test. Most after-school activities were located at school so there wasn't a lot of additional driving to and from activities. That said, they still had a tough time adjusting to my new work schedule because I went from being a full-time mom to a full-time business owner. They missed the homemade meals and the time I used to spend with them watching our favourite television shows, playing board games and just hanging out. It was also an adjustment for my husband. He had to pick up the slack around the house. Luckily, he was supportive of my decision to work again and, therefore, pitched in because I couldn't have done it without him. Even I didn't realize how much was involved in running a business. Of course, I knew I would be designing and sewing new styles as well as selling my product. But I certainly didn't realize approximately 50% of my time would be spent on marketing. And I didn't know where to find wholesale suppliers for fabrics and notions or who to ask about export taxes and duties. In that sense, the learning curve was huge. But I wasn't worried about making mistakes along the way, as I knew some errors were inevitable. I just plunged in headfirst and, fortunately, most of my decisions were good ones. People often wonder if I have a business degree (it certainly would have helped) but unfortunately I took a Bachelor of Arts in Economics as well as a Bachelor of Education. The Economics degree was a waste of time but my education degree has proven to be a great asset. Teaching gave me an appreciation for the importance of imaginary play and dress-up in early childhood. So when I was trying to think of ways to make it FUN for kids to wear their safety helmets (this is the premise behind my products), I combined my teaching instinct together with my creative skills as a costume designer and established Tail Wags helmet covers. So why am I running a blog, twitter and facebook site as well as maintaining my company's web site? It's because in today's market, the social media should be an integral part of every company's marketing plan. That said, I'm not always blogging about my business. In fact, I'm often writing about raising 2 special needs kids, my dogs or whatever else strikes me as interesting during the day. Initially I was reluctant to engage the social media world but I've grown to enjoy the online camaraderie of the blog groups of which I am a member. It's an incredibly supportive world at your fingertips! My dogs are my passion … second only to my sons! They are the first to greet me in the morning with a wet kiss and welcome me home with a wagging tail. My eldest dog even brings me my slippers. Yes, they are a lot of responsibility but I can't imagine my home without them. Besides, I love walking my dogs in the ravine every morning. It keeps me active, yanks me away from my desk and gives me a chance to reflect on life. I have always been active in volunteer work because it's important to give back to one's community but, obviously, my time is limited these days. However, I'm able to support various charities through my business by donating 25% of sales when I attend a charity fundraising event. One of my favourite charities is Ontario Track 3. They are a volunteer based organization that teaches special needs children and youth to ski and snowboard. If you're a skier, you've probably noticed them on the slopes with a student in a "sit ski". Because of the dedication of these volunteers, kids who might otherwise be restricted to a wheelchair are discovering ability through snow sports. So how do I recharge my batteries in order to maintain my crazy schedule? One of the things that suffered when I started my business was my fitness routine. I used to be a regular at the gym but that was one of the first things to go. In order to keep myself fit in the shortest time possible, I've hired a personal trainer twice a week. By keeping fit, my energy levels are higher! I'm also an avid reader. I meet with a group of friends once a month for our book club but I typically read 3 novels a month instead of the required one. Reading is my way of turning off the world late at night. I also get together with a monthly business women's support group. They are my friends but we're also mentors for each other in our respective businesses. And, of course, I try to spend as much time as possible with my family especially during the family dinner hour. Are you a busy person too? What are you juggling and what's your secret to keeping a balance?
What business are you launching? I'm always interested in hearing about new business ventures. OMG … you are braver (either that or crazier) than I am with 3 dogs and 3 kids under 4 yrs old when you're starting your business. Good luck and let me know if you have any questions re: set-up of your small business!
I am running wild too! I have 3 dogs – whom I adore, 3 daughters under 4, a business I am trying to get off the ground, and a small family to organize! How I make it through most days is beyond me… but I do!
Thank you for introducing me to your site!
If you really want to get where I am, you will succeed too, Daisy! Thanks for stopping by my blog site and posting a comment. Hope you're enjoying the long weekend!
Thanks Kimberly for the award! I'm honoured that you chose me. By the way, I haven't looked at my computer for 2 whole days which is a record for me! Hope you're enjoying the long weekend too.


The history of the town is naturally Indigenous and later it was composed by Italian immigrants. The name Guaporé means "Desert Valley" and it was chosen by the first inhabitants, who were Indians. It was emancipated on December 11th, 1903, having as manager Dr. Vespasiano Rodrigues Corrêa. It is a city designed with blocks of 100m by 100m and avenues of 25m since 1903. There are only a few cities with this planning in the country.
Its main economical activity is the industry, where we can highlight jewelry, metal-mechanical and clothing sectors. Jewelry sector has more than one hundred sixty enterprises and clothing has one hundred twenty, mainly on lingerie, fitness and beach fashion. On these segments, industrial activity has created factory stores, which are responsible by shopping tourism, which has been increasing a lot, causing a constant appearance of new enterprises on industrial and commercial sectors. The town stands out as hospitality capital and it is the biggest jewelry producer in Rio Grande do Sul and the third in Brazil.
Guaporé has as its main events: Mostra Guaporé (a business fair); Semana Farroupilha (a typical party in Rio Grande do Sul); Via Sacra no Morro do Cristo; regional, state and national automobile competitions, like Formula Truck; participation in state contest Garota Verão (Summer Girl); Carnival; allusive week to Native Country; Rodeio Crioulo (rodeo); commemorative activities to the birthday of the town; Christmas celebration.


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Q: Tsql aggregate group by results under specific threshold as "others" i have an aggregate query which gives to me these results:
289         Andria - BT
97          N/A
97          Barletta - BT
47          Cerignola - FG
34          Corato - BA
33          Trani - BT
21          Bari - BA
19          Bitonto - BA
18          Bisceglie - BT
18          San Ferdinando di Puglia - BT
15          Foggia - FG
14          Molfetta - BA
14          Terlizzi - BA
12          Altamura - BA
9           San Severo - RA
9           Trinitapoli - BT
8           Margherita di Savoia - BT
7           Lucera - FG
6           Giovinazzo - BA
5           Capurso - BA
5           Minervino Murge - BT
5           Spinazzola - BT
5           Venosa - PZ
4           Stornara - FG
4           Milano - PG
4           Palo del Colle - BA

I would like to sum all values under some thresold (for example 10) in a single row; something like
289         Andria - BT
97          N/A
97          Barletta - BT
47          Cerignola - FG
34          Corato - BA
33          Trani - BT
21          Bari - BA
19          Bitonto - BA
18          Bisceglie - BT
18          San Ferdinando di Puglia - BT
15          Foggia - FG
14          Molfetta - BA
14          Terlizzi - BA
12          Altamura - BA
<SUM>       OTHER

The query is basically something like:
select count(ID) as Count, ISNULL(Description, 'N/A') as City
from
Table
group by Description

how can i achieve this result?
Thanks

A: Move the counting to a cte. Select its rows where count >= 10 and UNION ALL with the sum for rows having count < 10.
with cte as
(
    select count(ID) as Count, ISNULL(Description, 'N/A') as City
    from Table
    group by Description
)
select * from cte where Count >= 10
UNION ALL
select SUM(count), 'Other' from cte where Count < 10

A: Try this one :
SELECT SUM(CountID),City
FROM(
       select count(ID) as CountID,
              CASE WHEN count(ID) < 10
                   THEN 'Other'
                   ELSE ISNULL(Description, 'N/A')
              END as City

      from Table
      group by Description
)m
Group BY City

A: It's little bit unclear to me, but I'll give you to queries, which are slightly different. Choose wichever satisfies you.
All you need is HAVING clause:
select count(ID) as Count, ISNULL(Description, 'N/A') as City
from
Table
group by Description
having count(ID) > 10

Or you can use this query:
select count(ID), City from (
    select ID, ISNULL(Description, 'N/A') as City
    from Table
    where ID > 10
) as A
group by City

redpajama_set_name: RedPajamaStackExchange


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Funds available for community development projects in Cortland County
More in Local News:
Cortland Man Arrested Two Days In A Row; Second Time For Stealing Utility Trailer February 1, 2023
Access to Independence of Cortland County 1 of 6 Organizations in State to Support Addiction Prevention Services in High-Need Communities February 1, 2023
Cortland Man Arrested After Violating Court Order on Weapons Possession February 1, 2023
Local News here on WXHC.com is brought to you by:
The Cortland County Legislature has set aside $2M of American Rescue Plan funds to invest in community and economic development.
Up to a million is now available for community-based organizations across the county, including nonprofits, to apply for one-time grants that would support projects falling under these goals.
Potential funding must be used for the purpose of community and/or economic development.
All proposals are due by 4:30 pm on Thursday, September 30.
Each submission will be reviewed by the Cortland County Federal Aid Allocation Citizen's Advisory Committee. Applicants will be contacted to set up a time/date to present to the committee.
County officials say additional funding opportunities will be available for local businesses in the near future.


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Watch a Ford Column Shifter Put Itself Into Park
We didn't know you could make a column shifter with automatic rollaway protection. But Ford did it.
By Mack Hogan
Screen recording: Craig LeMoyne on Twitter
Since the death of Anton Yelchin, car companies have been worried about unintentional rollaway accidents. Modern electronic shifters can be confusing and, if you're not sure what gear you're in, it's possible that your car could roll away and crush yourself or someone else, as happened to Yelchin. So most modern, digital shifters include some sort of rollaway protection system that shifts the car into park when you turn off the vehicle or open the door. We just didn't know it was possible on a column shifter.
Typically, these systems are fitted to cars with electronic or push-button shifters. Since the shifter is usually just an array of buttons or a stalk that returns to a default position after any selection, automatically shifting into park isn't much of a challenge. The vehicle sends a command to the transmission and then changes the indicator light to "P" rather than "D" on the console shifter. But older shifter designs like the standard PRNDL line-type configuration or column shifter don't make things so simple. Those shifters often have physical connections and, even if they don't, have big levers that indicate gear position. A vehicle in park with its shifter still firmly indicating "D" isn't exactly reassuring.
Today, we found out how Ford solved this issue. Though many variants of the F-150 use a rotary shifter, those with a three-seat front bench still use an old column shifter. So while the Raptor and other F-150s get away with a more conventional anti-rollaway shifter, Ford got a bit clever for the column-shift models. The company fitted them with an electronic actuator that, when the vehicle is turned off, physically moves the shift lever back into park. Thanks to Craig LeMoyne on Twitter, you can watch how it works. It's mesmerizing.
I love that you can still get an F-150 with a column shifter and 6-pass seating, but the icing on the cake is what happens when you turn it off while in gear. pic.twitter.com/f2gz5IDwif
— Craig LeMoyne (@CraigLeMoyne) December 6, 2022
While complicated, it's also a feature I could imagine most column-shift truck owners appreciating. I've more than once turned off my Tahoe only to realize I was still in reverse and, because my gear indicator display is dead, I had to catch the issue myself. That also exposes the risk of systems like this. After all, if you have a sophisticated electronic system to catch your mistakes, you're not quite as likely to be careful. If you get a little too dependent on it, then you have to worry about the next time you drive a car without such a system. So while we're happy it exists, it's important to keep in mind that putting the vehicle in park before shutting it off is still something you should feel responsible for.


The Oakley Cohort prescription sunglasses offer a youthful and casual style with a contemporary edge design. These Oakley sunglasses feature a classic rectangular shape with full coverage wrap and a simple lightweight frame for everyday use, making it great for an active lifestyle. The Oakley Cohort lens shape delivers excellent peripheral vision and 100% protection against UVA, UVB, and UVC rays. These Oakley prescription sunglasses provide a durable and all-day comfort of lightweight, stress-resistant frame material, precise optical alignment that gives the best comfort and performance, and hydophilic nosepads that ensure a secure and snug fit.


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Jared Thompson | NCAA.com | April 22, 2015
Kavanagh led No. 1 Notre Dame to an epic win against No. 2 North Carolina.
Notre Dame's Matt Kavanagh and Brown's Jack Kelly have been selected as the NCAA.com Division I Men's Lacrosse Players of the Week for games played April 14-20.
Offensive Player of the Week
Matt Kavanagh, Notre Dame
Junior | Attack | 5-foot-8 | 170 pounds | Rockville Centre, New York
Matt Kavanagh saved his best for the end of Saturday's No. 1 vs. No. 2 contest against conference rival North Carolina. The junior scored four goals, including the game winner with seven seconds to play as the Fighting Irish posted three scores in the final 1:15 for a 15-14 win.
Kavanagh also sparked the rally with his third goal before later sealing the victory that clinched Notre Dame's first ACC regular season title.
Kavanagh leads Notre Dame with 43 points scored (21 goals, 22 assists) and his performance on Saturday was his 29th career multiple-goal game.
Notre Dame (9-1) starts its ACC Tournament Championship defense when it faces No. 6 Duke (10-14) on Friday at 5:30 p.m. ET.
VIDEO: "86 Seconds To Go' from our friends at @fightingirish Digital Media of frenetic final moments of #1 ND v.... http://t.co/IyExdGOCjB
— Notre Dame Lacrosse (@NDlacrosse) April 20, 2015
Defensive Player of the Week
Jack Kelly, Brown
Junior | Goalkeeper | 6-foot-1 | 195 pounds | West Islip, New York
Jack Kelly kept Brown in contention for an Ivy League regular season title and top seed in the conference tournament by leading the Bears' stifling defense in two victories this past week.
Kelly thwarted then-No. 9 Cornell with 21 saves, including 14 in the first half, in a 15-6 victory. The Big Red were able to tally just two second-half goals.
Earlier in the week, Kelly made 13 stops in a 15-11 win against Providence.
Kelly leads the Ivy League in saves per game (11.85) and save percentage (.566). Those figures rank 10th and 11th, respectively, among NCAA Division I.
Kudos to Jack Kelly of @BrownLacrosse for winning @BrownAthletics Student-Athlete of the Week honors! http://t.co/mlBP4klabe #GoBruno
— Brown Athletics (@BrownAthletics) April 21, 2015
College hockey: Ohio State's Mason Jobst named top star of the week after dominant Big Ten weekend
Ohio State's Mason Jobst leads the top performers in men's college hockey for the week of Dec. 31 - Jan. 6.
Women's basketball: Illinois State's Simone Goods leads this week's Starting Five
The NCAA.com Starting Five honors a starting lineup of players from around the country who enjoyed standout performances for that week. Here's the starters for the week of Dec. 4-10.
Women's hockey: Brown's Hanson leads in points to be named top star