Telegraph.co.uk | Obama authorizes reconnaissance flights over Syria, US official says CNN Washington (CNN) -- U.S. President Barack Obama has authorized reconnaissance flights over Syria as ISIS militants continue to gain ground in the war-ravaged nation, a U.S. official told CNN. The flights -- seen as a forerunner of possible U.S. airstrikes ... Pentagon laying ground work for attack on IS targets in Syria US reportedly begins surveillance flights over Syria after Obama authorization Syria says would work with any state to fight Islamist militants |
Tuesday, August 26, 2014
Obama authorizes reconnaissance flights over Syria, US official says - CNN
Sunday, August 24, 2014
Northern California earthquake is the strongest in 25 years - CNN
CNN | Northern California earthquake is the strongest in 25 years CNN (CNN) -- The strongest earthquake in 25 years struck Northern California early Sunday, injuring more than 120 people, damaging historic buildings in downtown Napa and turning fireplaces into rubble. The 6.1-magnitude quake struck just six miles southwest ... State of Emergency Declared After California Earthquake Calif. residents shocked awake by quake Questions and answers about cause, aftershocks of magnitude-6.0 Northern ... |
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Saturday, August 23, 2014
Obama officials talk of 'defeating' Islamic State, but what steps will US take? - Christian Science Monitor
NBCNews.com | Obama officials talk of 'defeating' Islamic State, but what steps will US take? Christian Science Monitor The talk doesn't mean the US is on the verge of extending its air campaign against Islamic State fighters into Syria, or shifting from an adversarial to cooperative stance with Syrian leader Assad in the interest of defeating IS. US considering taking fight against Islamic State into Syria US considers broad military action against Islamic State in Iraq and Syria – report Jihadists killed in new push to take Syria air base |
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Thursday, August 21, 2014
Wednesday, August 20, 2014
US intel community confirms journalist beheading video 'authentic,' Obama to ... - Fox News
Fox News | US intel community confirms journalist beheading video 'authentic,' Obama to ... Fox News The U.S. intelligence community has confirmed the authenticity of a video showing Islamic State extremists beheading American journalist James Foley, as military analysts and U.S. lawmakers say the execution should be a wake-up c » |
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Wednesday, February 27, 2013
Adjusting the recipe: River Oaks Restaurant adapts to flailing economy with strategic changes - Memphis Business Journal:
sucujovide.wordpress.com
And he’s not about to let his just die. But in the restaurantg businessyou can’t change things with a ham-handed And you can’t bring big change to a fine dininyg restaurant without alerting (and possiblyt running off) the regulars. So the most recengt thing Vaughn has changed arethe hours. Once only open for the East Memphis “bustling neighborhoocd bistro” is now open every day from 11 a.m.-11 p.m. “Houston’s is open at 11 a.m. and they’re on wait unti they close,” Vaughn says.
“That’s a piece of our The River Oaks menu will not changefor lunch, will be the same until the doors close and is the same menu “ourr regulars have come to The only difference is the lunch portion will be half of the dinned portion and cost half as much. Vaughnj says the Memphis dining scene is inbad shape. The restaurant he says, is holding its own with a firm foundation laid years ago by pioneering chefas and new directions from chefs like But the recession has made customers scale Some folks that used to go to River Oaks are now goinygto . Those that went to Houston’s are going to or othedr fast casual places.
Vaughn says he’e seen a 30% decline in businesx over the past year, whicn is a large chunk for a smalp restaurant thatseats 85. But for the Riverd Oaks loyals, Vaughn isn’t about to chang e their culinary refuge. “The goal for this restaurang is to ride out thetough times, manage our costss and not allow it to reflect to our Vaughn says. “We’re not going to cheapeh the place up.” For you’re not going to find two-for-one drinki specials every night. But on you’ll find all wine labeles half off.
Vaughn’s able to do that, he through a good relationship with his local The biggest change for Riverr Oaks came about two years ago when Vaughnj says he first sawbusiness decline. Back then, he was shippintg ingredients to Memphis from all over the worlcd via The hundreds of dollars in additionap freight costs began toadd up. “What I failefd to realize is that (local are in the same boat I’ m in,” Vaughn says. “We’re all strugglingg for a bigger piece ofthe So, Vaughn now chooses his ingredients from more local farms. He gets as much as he can from Arkansasand Mississippi, but stretches out to Louisiana and Alabama.
The local food movement is in full swinfg says editor and publisherMelissa Petersen. When she and her husband arrived here two years ago therde weretwo farmer’s markets. Now there are five in the Memphisw area. Her magazine’s food guide used to highlight localp restaurants that cooked with local ingredientx and then listthosw ingredients. Frankly, she says, she’s run out of room in the pring edition. With local restaurants’ help, farmersw are slowly able to convert from a retail to a wholesalsebusiness model, she says. “They are workingf with chefs and growing whatthey want,” Peterseb says.
“The farmers are bringing fresh deliveriexs to chefs each day and the whole thiny produces a little cost savings forthe restaurants.” Fresh ingredientzs means a fresh menu, Vaughn says, as he has to cook with the differentr growing seasons. This has produced a following that includex executives withFedEx Corp., and other businesses who go to Rivef Oaks to see what Vaughn creates. That free rein to do as he pleasea is one of the biggesy business forces that guidesRivet Oaks.
The restaurant is owned by a grouplof five, local investors who take their “silent titles very seriously and have put Vaughn’s name at stake for the The same investors are responsible for the renovatiomn on the same lot as Rived Oaks. In developing the hotel, they couldn’t leaver the former Cockeyed Camelspace vacant, so they invested $2.5 million in transformingy the Camel into River Oaks, named for the East Memphix neighborhood. Vaughn came to Memphis in 2003 as a chef with HiltobHotels Corp. River Oaks opened in 2006 with another Vaughn was tapped after thatrelationshipp didn’t work out.
“Itg takes some people a lifetimde and a fortune to get to that placee where you have the abilitu to do whatyou want, how you want and when you Vaughn says. “So, this has been an amazing experiencefor
And he’s not about to let his just die. But in the restaurantg businessyou can’t change things with a ham-handed And you can’t bring big change to a fine dininyg restaurant without alerting (and possiblyt running off) the regulars. So the most recengt thing Vaughn has changed arethe hours. Once only open for the East Memphis “bustling neighborhoocd bistro” is now open every day from 11 a.m.-11 p.m. “Houston’s is open at 11 a.m. and they’re on wait unti they close,” Vaughn says.
“That’s a piece of our The River Oaks menu will not changefor lunch, will be the same until the doors close and is the same menu “ourr regulars have come to The only difference is the lunch portion will be half of the dinned portion and cost half as much. Vaughnj says the Memphis dining scene is inbad shape. The restaurant he says, is holding its own with a firm foundation laid years ago by pioneering chefas and new directions from chefs like But the recession has made customers scale Some folks that used to go to River Oaks are now goinygto . Those that went to Houston’s are going to or othedr fast casual places.
Vaughn says he’e seen a 30% decline in businesx over the past year, whicn is a large chunk for a smalp restaurant thatseats 85. But for the Riverd Oaks loyals, Vaughn isn’t about to chang e their culinary refuge. “The goal for this restaurang is to ride out thetough times, manage our costss and not allow it to reflect to our Vaughn says. “We’re not going to cheapeh the place up.” For you’re not going to find two-for-one drinki specials every night. But on you’ll find all wine labeles half off.
Vaughn’s able to do that, he through a good relationship with his local The biggest change for Riverr Oaks came about two years ago when Vaughnj says he first sawbusiness decline. Back then, he was shippintg ingredients to Memphis from all over the worlcd via The hundreds of dollars in additionap freight costs began toadd up. “What I failefd to realize is that (local are in the same boat I’ m in,” Vaughn says. “We’re all strugglingg for a bigger piece ofthe So, Vaughn now chooses his ingredients from more local farms. He gets as much as he can from Arkansasand Mississippi, but stretches out to Louisiana and Alabama.
The local food movement is in full swinfg says editor and publisherMelissa Petersen. When she and her husband arrived here two years ago therde weretwo farmer’s markets. Now there are five in the Memphisw area. Her magazine’s food guide used to highlight localp restaurants that cooked with local ingredientx and then listthosw ingredients. Frankly, she says, she’s run out of room in the pring edition. With local restaurants’ help, farmersw are slowly able to convert from a retail to a wholesalsebusiness model, she says. “They are workingf with chefs and growing whatthey want,” Peterseb says.
“The farmers are bringing fresh deliveriexs to chefs each day and the whole thiny produces a little cost savings forthe restaurants.” Fresh ingredientzs means a fresh menu, Vaughn says, as he has to cook with the differentr growing seasons. This has produced a following that includex executives withFedEx Corp., and other businesses who go to Rivef Oaks to see what Vaughn creates. That free rein to do as he pleasea is one of the biggesy business forces that guidesRivet Oaks.
The restaurant is owned by a grouplof five, local investors who take their “silent titles very seriously and have put Vaughn’s name at stake for the The same investors are responsible for the renovatiomn on the same lot as Rived Oaks. In developing the hotel, they couldn’t leaver the former Cockeyed Camelspace vacant, so they invested $2.5 million in transformingy the Camel into River Oaks, named for the East Memphix neighborhood. Vaughn came to Memphis in 2003 as a chef with HiltobHotels Corp. River Oaks opened in 2006 with another Vaughn was tapped after thatrelationshipp didn’t work out.
“Itg takes some people a lifetimde and a fortune to get to that placee where you have the abilitu to do whatyou want, how you want and when you Vaughn says. “So, this has been an amazing experiencefor
Friday, February 22, 2013
Law schools should offer an 'O'Wendell' - STLtoday.com
savimy.blogspot.com
Law schools should offer an 'O'Wendell' STLtoday.com “The great thing in this world is not so much where we stand, as in what direction we are moving.†â€" Oliver Wendell Holmes. The structural changes underfoot in the legal profession have wreaked havoc on the psyches and balance sheets of an entire ... |
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