text:
A - B cheeses
C - D cheeses
E - F cheeses
G - H cheeses
I - J cheeses
K - L cheeses
M - N cheeses
O - P cheeses
Q - R cheeses
S - T cheeses
U - W cheeses
X - Z cheeses
TYPES OF CHEESES
Alta Badia is made from fresh whole cows milk from a small number selected dairy farms. It ripens for approximately 180 days, creating a light brown rind and a somewhat firm texture. It is a flavorful Italian mountain cheese with savory flavors and aromas. Alta Badia is named after the small town in the Alps and has the mountain flavor components that are nutty and earthy without being either overpowering or too rustic. It resembles many Swiss cheeses in texture and flavor such as Appenzeller and Gruyere.
Region: Alta Badia, Dolomite Mountains, Veneto
Texture: Semi-Hard
Type of Milk: Cow
Aging Time: 180 Days
Pasteurized: No
Antico Mugello
Antico Mugello is an Italian, sheep's milk cheese that is produced by the Il Forteto Cooperative in the Tuscan town of Mugello, Made from pasteurized milk, it is aged for about two months and develops into a cheese that is semi-hard in texture and straw colored in appearance. Similar in the way that Rossellino is made, the rind is rubbed with tomato concentrate, adding an element of complexity to its flavor is both rustic and slightly sweet. The cheese is fairly dense and nutty with salty undertones.
Region: Tuscany
Type of Milk: Sheep
Aging time: 2 months
Pasteurized: Yes
Asiago Pressato
Asiago is an Italian cheese that according to different aging can assume different textures from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) similar to an aged Gouda and Parmesan. Asiago is by law required to come from the Co-ops, specialized groups of local dairies, only from the areas of Vicenza and Trento and selected areas of Padua and Treviso. These co-ops are highly regulated to ensure first-rate grass fed cow's milk. This cheese features a complex variety of flavors ranging from fruity to nutty to pungent.
Texture: Ranges from Semi-Soft to Hard
Age Time: At least 1 month
Pasteurized: By law in the US only for Asiago Pressato, not in most of Europe
Asiago Pressato is a fresh cheese, semi-soft in texture and very mild in flavor. It works well as a mild table or melting cheese or when used in sandwiches. The consistency and texture resemble yogurt cheeses but the flavor is more complex, tangy, and buttery but not overwhelmingly rich.
Asiago d'allevo is the mature and firmer cheese that is labeled with three different names, depending on how long it ages. The Asiago d'allevo varieties are often grated as a table cheese for salads, soups, and pastas.
Asiago d'Allevo
"Asiago Mezzano" - Aged at least 3 months
"Asiago Vecchio" - Aged at least 1 year
"Asiago Stravecchio" - aged over 1 year
Basilio (Pecorino al Basilico)
Basilio is an Italian pasteurized sheep's milk cheese. This cheese is produced by the Il Forteto Cooperative in the Tuscan town of Mugello. It is a classic Pecorino with basil and extra virgin olive oil rubbed on its rind. Its flavor is rustic and sharp with salty undertones. Its pate is ivory in color and rich in texture.
Aging time: At least 60 days
Boschetto al Tartufo Bianchetto
Boschetto al Tartufo Bianchetto is a sweet and mild cheese made from the blend of cow's and sheep's milk. This cheese is produced by the Il Forteto Cooperative in the Tuscan town of Mugello. Mixed throughout are shavings of rare white truffles which builds character in the cheese by providing rustic and earthy undertones in the flavor. The mild aroma and creamy texture of the cheese along with the mushroomy taste of the truffles create a harmonious blend of fresh and rustic flavors.
Region: Tuscany, Italy
Texture: Semi-Soft
Type of Milk: Blend of Cow and Sheep
Aging Time: Less than 60 days
Bra is an Italian DOP cheese from the province of Cuneo in Piedmont. It is a semi-hard cows milk cheese. However, there are times where a little bit of goat's or sheep's milk is added. It is cylindrical in shape and ranges from semi-firm to firm texture with a pale yellow colored pate and a slightly sharp body. The younger versions of this cheese are creamier in texture and less piquant in flavor. There are two types of Bra cheese based on their aging time:
Bra Tenero - Aged at least 45 days
Bra Duro - Aged at least 6 month
Region: Cuneo, Piedmont
Texture: Semi-firm to firm
Type of milk: Primarily Cow
Pasteurized: Typically unpasteurized
Brigante
Brigante is a sheep milk cheese from the Italian island of Sardinia. Manufactured by Fratelli Pinna, a cheese-making company located in the north of the Island, this pecorino cheese is semi-soft in texture with a pale, ivory color. Matured for about three weeks, it has a mild and creamy flavor with citrus undertones. Its texture is smooth, moist, and fairly elastic. This is a delicious table cheese that is manufactured in wheels that are approximately three pounds.
Region: Sardinia
Aging time: 2 weeks
This deliciously creamy cheese is a specialty of Southern Italy, especially in the regions of Apulia, Campania, and Basilicata. Burrata was invented in Andria at the beginning of the 20th century. Like Mozzarella, traditional Burrata is made with water buffalo milk although it is now more popularly made with cows milk. The method used to make Burrata is very similar to that used for Mozzarella. The difference lies in the method used to form the "bag". A layer of stretched curd about one centimeter thick is molded and formed into the desired envelope shape.
Region: Southern Italy
Texture: Fresh
Type of Milk: Water Buffalo or Cow
Aging time: Not aged - Meant to be eaten within 7 days of production
The bag is then filled with strings of stretchy curd that have been amalgamated with cream from the whey, obtained by separating leftover whey from mozzarella production in a centrifuge. The cheese is then wrapped in leaves of asfodelo, which is an herb-like plant similar to leeks. The color of the leaf is used as an indicator of the cheeses freshness. The center is rich and buttery as the name of the cheese comes from the Italian word "burro" meaning butter. Burrata is smooth on the outside, lustrous white in color, and has a mild buttery taste.
Manufactured in Piedmont by Caseficio Reale, this rich cheese is made with only goat milk and enriched with cream to enhance its flavor and texture. Dense and tangy and rich in flavor, this cheese has citrusy and milky characteristics with an herbaceous and mushroomy aroma. Best paired with sparkling white wines, this cheese has a texture similar to a cheesecake with a rind that is slightly wrinkled.
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Goat
Aging Time: 10 days
Canestrato Pugliese
Canestrato Pugliese is firm cheese that is cylindrical in shape and produced from the milk of pasture feed sheep. Its name is derived from the reed baskets (canestre) that the shepherds placed the cheese in to drain the curd and give it its shape. The paste is straw colored, with small eye formation and the rind will be golden-brown in color. It is the only DOC and DOP protected cheese from the Italian region of Apulia. The cheese is manufactured in a few town districts in the province of Bari and in the entire province of Foggia and it aged for 10-12 months. During the aging process, it treated several times with extra virgin olive oil.
Region: Apulia
Texture: Hard
Type of milk: Sheep's Milk
Aging Time: 10-12 months
Pasteurized: Typically unpasteurized although both versions are produced
Carboncino is made in Italy's Piedmont region, at the dairy Caseificio dell'Alta Langa near Alba. Classified as a "tre latti" cheese, it is a soft, rich and creamy Italian cheese made of blended sheep, cow and goat's milk and uses a vegetable charcoal covering. Crafted using ancient recipes and artisanal methods, this relatively new has a pale yellow colored interior, a firm yet creamy rind, and a soft pate with a pronounced tangy flavor attributed to the goat milk with lush and sweet undertones as a result of the sheep and cow milk.
This cheese was recognized as a 2010 NYFFS Outstanding New Product sofi Silver Finalist.
Texture: Soft
Type of Milk: Cow, Goat, Sheep
La Corte is made in Italy's Piedmont region, at the dairy Caseificio Reale. It is a soft, dense and creamy Italian cheese made of blended sheep, cow and goats milk. It is most similar to the popular cheese "La Tur". It is creamy, delicate "tre latte" cheese that is slightly aromatic with a bloomy, wrinkly rind. It has a light texture and complex flavor that becomes more assertive toward the rind.
Crema di Roma
Crema di Roma is a pure sheep's milk cheese produced in the Lazio region of Italy. The name literally means the "cream of Rome" and was given this name by Guiseppe Lopez, one of the finest producers of Pecorino Romano, for its light texture and sweet flavor. It is a younger cheese than Pecorino Romano and as a result is lighter and softer on the palate, making it more suitable as a table cheese than as an ingredient for a dish. In addition to its traditional form, it also has three other varieties:
With Black Pepper
With Red Pepper
With Truffles
Region: Lazio
Texture: Semi-Firm
Aging Time: Around 60 Days
Stracchino is a rectangular Italian cow's-milk cheese made from whole milk. It is typical of Lombardy region in North Central Italy. The name of the cheese derives from the Italian work "stracca" which means tired. The name Stracchino literally means in the local dialect "little tired one". The milk is traditionally made from the tired cows in the Autumn or Winter months who travel seasonally down the mountainous region in the Alps. The milk obtained from these "tired" cows is the defining characteristic of the cheeses flavor. It is a rich, fresh, rindless cheese that contains about 50% fat, with a soft and creamy texture and a slightly acidic finish. This cheese also hails the name "Crescenza".
Region: Lombardy
Aging Time: Less than 1 week
Crucolo
Crucolo is an artisanal cheese that comes from the Trentino-Alto Adige region in Northern Italy It is a cow's milk cheese that is produced by unpasteurized milk only by a single producer, Rifigio Crucolo. The pate is ivory in color with irregular holes dispersed throughout. It is manufactured in cylindrical shaped wheels that typically weigh 25 pounds. It is similar to Asiago and Trugole in appearance. Its texture is fairly soft and elastic with a flavor that is somewhat mild, rich, buttery with a slightly tangy finish. There is one version that is available in the United States, however, three types of Crucolo cheese is manufactured:
Crucolo "Il Piu Saporito" which means "more tasty", this is the version that is found in the United States and is aged for at least two months
Crucolo "Il Piu Dolce" which means "more sweet", this version is more delicate, mild, and aged for only thirty days
Crucolo "Al Vino" which means "wine" is washed with Trentino red wine creating a strong aroma of grape must
Region: Alto-Adige
Aging Time: 1-2 Months
Fontina Val d'Aosta
Fontina Val d'Aosta is an Italian DOP cheese from the bilingual valley region of Aosta in Northern Italy, on the French Border. It is an unpasteurized cows milk cheese that is aged for approximately 90 days and uses the alpine milk of the Valdaostan cows. It is semi soft in texture with a few small holes running through it and is a great cooking cheese since is melts evenly without any loss of flavor. It is an Alpine cheese that fairly aromatic with rustic flavors that are earthy, herbaceous, and nutty. There are many generic cheeses that are produced in a similar way (Fontinella, Fontella, or Fontal) but do not have the same rich flavor components of the DOP designated cheese.
Region: Aosta
Gorgonzola is a DOC Italian blue cheese from the designated areas of Piedmont and Lombardy. It used to be made from unpasteurized cows milk, but is now made primarily from pasteurized milk and the mold Peniccilium Glaucum is added to create the distinguishable blueish green veins. Its flavor is rich and buttery with the typical sharp characteristics of blue cheese. The pate has a straw color and with highly aromatic aroma. The cheeses are matured naturally in rock caves and can be used both as a table cheese and as an ingredient. At the end of production, each cylindrical form is wrapped in tin foil and marked with a lower case "g". It is Italy's most famous blue cheese and classified into two different categories according to age:
"Gorgonzola Dolce" - aged 2-3 months with a more mild flavor and a creamy texture. Dolce in Italian means sweet.
"Mountain Gorgonzola" - Aged 3-6 months with a more piquant flavor and crumbly texture.
Region: Piedmont & Lombardy
Texture: Soft to Semi-soft Blue
Pasteurized: Both versions are available
Grana Padano is an Italian, DOP, cow's milk cheese. Its name is derived from the Italian word "grana" which translates as "grain" to describe its hard and grainy texture and "Padano" which refers to the "Val Padana", the cheeses origin in the Po River Valley. The cheese was originally created in the 12th Century by Cistercian monks. It is a Parmesan cheese that most closely resembles Parmigiano Reggiano in appearances and in its method of production but the major differences are as follows:
Grana Padano is made only with skimmed milk whereas Parmigiano Reggiano is made with a mix of skim and whole milk
The cows used graze on different pastures, resulting in different diets that create subtle nuances in its flavor
The Protected Area of Origin for Grana Padano is larger than the area of Parmigiano Reggiano
There are three versions of this cheese based on how long it ages:
"Fresco" - Aged between 12 and 18 months
"Vecchio" - Aged between 18 and 24 months
"Stravecchio" - Aged between 24 and 36 months
Region: Parts of Emilia-Romagna, Lombardy, Piedmont, Trentino, and
The Lagrein wine flavored cheese is produced with the pure pasteurized mountain milk in the Alto Adige Region in northern Italy. Made according to the traditional methods handed down through generations, it is characterized by irregular cracks and cured with the Lagrein wine. The cheese has a creamy and elastic texture with a nutty flavor and accent flavors of wine and spice.
Region: Alto Adige
Moliterno is an Italian cheese named after the town where it originates in the southern region of Basilicata. Most commonly known as a sheep cheese, it is also frequently made by blending a small percentage (10-30%) of goat's milk. The cheese is formed in a basket for about 24 hours and left to age. While it is aging, the Moliterno is rubbed with olive oil to retain its moisture. The pate is firm and crumbles with a rich golden color. Its aroma is a balance of rustic and sweet fragrances. Its flavor is rich and salty with a strong bite. There are thee thee classifications of this cheese that are determined based on its maturity:
"Primative" - aged 2-6 months
"Mature" - aged at least 6 months
"Extra" - aged at least 1 year
Region: Basilicata
Type of Milk: Sheep or Sheep and Goat
Aging Time: at least 2 months
Montasio is an Italian DOP cows milk cheese. It is a cooked, semi-hard cheese that is cylindrical in shape. An entire wheel is this cheese weighs approximately 14-15 lbs and it is 2-3 inches high. The cheeses was first produced in the 13th Century by Benedictine monks. Under current DOP laws, Montasio may only be produced within the geographical area of Friuli, Venetia Giulia, and the Veneto provinces of Belluno, and Treviso, together with parts of Padua and Venice. It is a mountain cheese that has a full nutty and slightly sweet flavor and a dense texture. It is typically a table cheese but can also be used for grating with the more mature varieties. There are three different types of Montasio:
"Fresco" - aged 2 months with a mild flavor
"Mezzano" - aged 5 to 10 months with a more powerful flavor
"Stravecchio" - aged over 10 months with a more nutty flavor and firmer texture
Region: Northeastern Italy
Texture: Semi-Soft to Semi-Firm
Monte Veronese
Monte Veronese is an Italian DOC cow's milk cheese. Produced in the Lessini mountainous area above Verona, this is a semi-firm cylindrical shaped cheese that can be made either with whole or partially skimmed milk, depending on its variety. Its pate is straw colored, its flavor is somewhat sweet and nutty, and its texture is rich and becomes denser with age. Monte Veronese is used as both a table and grating cheese.
There are two classifications of this cheese that are determined based on its maturity:
Fresco - Aged less than 60 days, made with whole milk and not found in the United States
D'Allevio - Aged at least 60 days and made with partially skimmed milk
Texture: Semi-Soft to Semi-Hard
Monte Tavoliere
Monte Tavoliere is a cow's milk cheese from the Veneto region in Northern Italy. It is aged for approximately 60 days to create a semi-soft texture with an uneven scattering of eyes. The consistency and texture resemble similar cheeses in the Northern Italian area such as Asiago Pressato, Trugole, or Crucolo. The pate is soft and ivory colored. Its flavor is complex, tangy, and buttery but not overwhelmingly rich. It has a terrific capability to melt and still maintain its structure but can also work well as a table cheese. It works well as a mild table or melting cheese or when used in sandwiches.
Mozzarella is an Italian pasta-filata cheese that originated in the southern region of Campania. However, now production of this cheese is made throughout the world and the word "Mozzarella" is now more a generic name for this type of cheese. The cheese is made by cutting the curds into small pieces and adding hot water to heat the cheese so that it develops a consistency that is elastic. The cheese maker will stretch and kneeds the cheese so that it reaches a proper texture and is formed into balls. The name is derived from this process using the word "mozzare" which means "to cut". Authentic mozzarella uses the milk from water buffalo and is a DOC for the region in Campania. Technically, the Mozzarella made from cow's milk should be called "fior di latte" (milk of the flower). Both are soft, fresh, cheeses that are white in color and elastic in texture. It has an extremely creamy and milky flavor that is mild and suitable for cooking. There are also versions of this cheese that are smoked.
Region: Campania and now throughout
Type of Milk: Cow or Water Buffalo
Aging time: None
Paglietina
Paglietina is a tuma cheese, made in the province of Cuneo in the Piedmont region of Italy using a combination of cow, goat and sheep milk. Aged for just a few days, this cheese has creamy, elastic and supple pate with a rind that is straw colored in appearance and appearance in texture. Rich and aromatic, every piece is hand wrapped and tied with natural twine. Produced by the La Bottera creamery, this cheese has also carried the name Vera Pagliettina and Palliettin Cremosa.
Aging time: 1 week
Arguably the most popular cheese in the world, Parmigiano Reggiano is also nicknamed the "king of cheeses". It is a hard, DOC, cows milk cheese named after the town of Parma and produced in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. The milk used is unpasteurized, and comes from free-range cows. The milk is left overnight so that the cream can be skimmed off the next day and added with the fresh morning milk, making it a partially skim mixture. The texture of Parmigiano Reggiano is hard and grainy and its flavors are rich, nutty, and sweet with undertones of salt. It is a very versatile cheese as it commonly used as a grating cheese in the United States but primarily a table cheese in Europe. As with all aged cheeses, Parmigiano Reggiano intensifies in flavor and dry out as the cheese ages longer. There are three categories of ripeness for this cheese:
There are many imitations of this Parmigiano Reggiano, such as Parmesan (found in the United States and usually pre-grated with higher salt content) and Reggianito (manufactured in Argentina and much younger and milder).
Region: Parts of Emilia-Romagna and Lombardy
Pecora Bella
Pecora Bella is an Italian sheep milk cheese from the island of Saridinia. It is a hard cheese that has a very rich flavor and is not as salty as typical pecorinos. Its texture is dense and granular. Its appearance has a dark rind with a pate that is a light ivory color. Translated as the "beautiful ewe", Pecora Bella is aged two months to develop its rich and nutty flavor that has subtle nuances of saltiness and sweetness.
Pecorino Re Nero
Pecorino Re Nero is an Italian, pasteurized, sheep's milk cheese. Produced by the Il Forteto Cooperative in the Tuscan town of Mugello, Pecorino Re Nero is semi-hard in texture and ivory colored in appearance and is covered with a thin black wax coating. This cheese was traditionally made using dark ash and olive sediment to create its coating. This cheese is aged for three months with a nutty and salty flavor and a rustic and herbaceous finish.
Most famously known as a grating cheese, Pecorino Romano is a DOP sheep milk cheese comes from the provinces of Lazio and Sardinia. It was originally produced only in the Italian region of Lazio, the area surrounding and including the city of Rome. In 1884, the Italian Government issued a restriction on the salting of cheese inside shops in Rome, and many producers were forced to move to the island of Sardinia. When the restriction was lifted, the producers remained but the milk sourced for the cheese is exclusive to the two regions and a small portion of southern Tuscany. Made from pasteurized sheep milk and aged for at least 8 months, this cheese develops a very hard texture with a salty flavor. One of the most popular cheeses in Italy, Pecorino Romano is a classic ingredient for many Italian pasta dishes, particularly those from the Roman region in Italy.
Region: Sardinia, Lazio, & Province of Grosseto in Tuscany
Perla Grigia
This is an Italian, semi-soft cheese from the Veneto region of Italy. Made using cow's milk, this cheese is mixed with truffle shavings and then coated with various spices such as cinnamon, nutmeg, and ash to preserve it and add a different flavor component to the cheese. This cheese's name, "Perla Grigia", means "gray pearl", and is in reference to the appearance of the cheese. The pate is ivory in color and smooth in texture with a flavor is creamy and slightly rustic with undertones of truffle.
Piave is an Italian, cows milk, mountain cheese that is named after the river Piave, in Belluno Italy. The area surrounding the river is also where the milk is collected to produce Piave. The pate straw colored and the cheese has a full nutty flavor that intensifies with age. Once fully aged, it becomes hard and is very comparable to a sharp cheddar or Parmigiano Reggiano. There are four classifications of this cheese that are determined based on its maturity:
Fresco (fresh) variety 30-60 days aging
Mezzano (medium) variety 60-180 days aging but typically closer to 180 days
Vecchio (mature) variety aged over 180 days
Vecchio Oro del Tempo (extra-mature) variety aged over 12 months
The two most common forms of this cheese are the Piave Mezzano and the Piave Vecchio.
County: Italy
Texture: Typically Hard
Primo Sale
Primo Sale is an Italian, sheep milk cheese primarily produced in the islands of Sicily and Sardinia. The name itself literally means "first salt" and is used to describe early stages of maturation. In the Belice Valley in Sicily, before the cheese is salted and taken right out of the mould, the cheese is called "Tuma". After its first salting, it is called "Primo Sale". After it is aged, it is referred to as "Vastedda". Because the cheese is young, it has a bright white colored pate and milky in flavor. It is a rindless cheese that is semi-soft in texture. This cheese is typically made plain or flavored with black or red peppercorns.
Region: Sicily and Sardinia
Provolone is an Italian pasta-filata cows milk cheese. It originated in the southern region of Basilicata but is now produced all throughout the country. It is produced in a pasta-filata process, similar to mozzarella. The curd is heated us using hot water until it becomes stringy and then formed into its distinguishable shape. It is then dipped in brine, coated in wax, and hung to age. The solid pate has a straw color that becomes darker as it ages. There are three different types of Provolone:
"Dolce" - Aged approximately 6 months with a mild and buttery flavor
"Piccante" - Aged approximately 1 year with a firmer texture and a much sharper and spicier flavor
"Affumicato" - Lightly smoked for about a week, then aged for a further three months.
Region: All over the country
Raschera
Raschera is an Italian DOP cows milk cheese. Its name is derived from lake Raschera, which lies at the foot of Mt. Mongioie. It is a semi-soft cheese that is matured for at least a month. Raschera is a semi-soft unpasteurized cheese with an ivory colored pate that has small holes dispersed throughout the square shaped cheese. The texture is elastic and somewhat dense and the flavor is somewhat delicate, nutty, and slightly spicy with salty undertones at the finish.
Aging time: At least 1 month
Ricotta Salata
Ricotta Salata is an Italian sheep's milk cheese. This cheese originated in Sicily, but is now produced in several areas within the country including Sardinia, Puglia and Lazio. It is a pressed cheese that is salted and aged for approximately three months and formed into medium sized wheels that are typically 3 to 4 inches high and 6 to 7 inches wide. Its texture is dense and it ideal for grating. Its appearance is pure white and has no rind. Its flavor is well balanced, salty, and milky and most closely resembles feta cheese.
Texture: Firm
Robiola Bosina
Robiola Bosina is a bloomy rind, square shaped Italian cheese that is made from a blend of sheep and cows milk. Produced by the Caseificio dell'Alta Langa dairy in Piedmont, this cheese has a creamy, elastic and supple pate with a rind that is velvety and pillowy. Its appearance has a straw colored pate and a bright white rind. The cheese has full rich flavors that are earthy and mushroomy with undertones of sweetness and tanginess attributed to the sheep milk.
Type of Milk: Cow and Sheep
Aging Time: 1 month
Robiola Osella
Robiola Osella is a fresh, creamy Italian cheese made from pasteurized cow milk. Made in small, 4oz cubes, it has a bright white color with no rind, a milky and delicate flavor, and a smooth texture. This is a cheese that is easily spreadable or can be used as an ingredient to enhance dishes.
Robiola Rochetta
Robiola Rochetta is an award winning cheese made in Italy's Piedmont region, at the dairy Caseificio dell'Alta Langa near Alba. It is a soft-ripened, mixed milk cheese that is made from blended sheep, cow and goats milk. It is the winner of the best dairy product at the 2008 Fancy Food show. The pate is semi-soft and creamy, with a texture similar to cheesecake. It has a thin and slightly wrinkled bloomy rind. Its flavor is full, slightly sweet and rustic, with a tangy finish. It most closely resembles La Tur, which is also a mixed milk cheese made by the same manufacturer, but is larger in size.
Rossellino
Rossellino is a firm sheep's milk cheese from Tuscany. Its name is and appearance is derived from characteristic architecture of the Tuscan towns. Rossellino is rubbed with tomato paste, giving it that earthy terracotta look typical to the roofs in the Tuscan buildings. The pate is firm and straw colored with classic flavor components of traditional Pecorinos. It is somewhat sweet with salty undertones and a rich nutty flavor.
Sovrano is fairly new cheese that is similar in both color and texture to Parmigiano Reggiano and Grana Padano but is made from a mix of cow's milk and buffalo milk. Manufactured by Latteria Mauer In Lombardy, Italy, Sovrano is a unique cheese that is aged for a minimum of 18 months. Its uniqueness is that most cheeses produced with buffalo milk are stretched curd cheeses such as mozzarella. Marketed as buffalo Parmigiano Reggiano, Sovrano is firm, crumbly yet creamy, with a crystallized and granular texture. The rind is hard and bright white in color, whereas the interior is more ivory colored. Rich and nutty in flavor, it has a stronger tangy finish than Parmigiano Reggiano.
Type of Milk: Blend of Cow and Buffalo
Aging time: At least 18 Months
Stelvio / Stilfser
Stelvio is a cow's milk cheese from the Stelvio Valley in the Alto Adige region of Northern Italy. This cheese has been made for hundreds of years but only recognized and called Stelvio in 1914. In the early 1900's this cheese was only produced for local consumption but has been gaining popularity over the years. In 2003, it was recognized as a DOC cheese. The area where it is produced is also a German speaking region and so the cheese also carries the name Stilfser. The cheese is aged for approximately 60 days, developing a semi-soft texture that is elastic. It has a reddish colored rind, and ivory colored pate with an uneven scattering of holes. Its flavor is rich and buttery with an assertive aroma. This cheese can also melt well without jeopardizing its flavor or aroma.
Region: Stelvio Valley, Alto Adige
Taleggio is an Italian, washed rind, cows milk cheese from the Lombardy region in northern Italy. It is named after the Val Taleggio which is an Alpine valley in between the provinces of Bergamo and Lecco. It is a square shaped cheese that has an aromatic and brownish red colored rind that is slightly sticky in texture. The pate is ivory colored and creamy. Taleggio is one of the oldest cheeses as it dates back to the 1200s. Each piece weighs around 4 pounds and are made in 10 inch squares and are about 2 inches thick. Its aroma is assertive and full. Its flavor is rich and beefy with salty undertones.
Toma Piemontese
Toma Piemontese is a cows milk, cylindrical shaped, semi-cooked cheese produced in the Piemonte region of North West Italy. It is one of the oldest cheeses produced in Italy as it dates as far back as the Roman Empire. The term "Toma" is a name attributed to a specific style of semi-hard Italian cheeses from the Aosta Valley and Piemonte. Toma Piemontese is the only DOP certified cheese. It is made from the milk of two consecutive milking, making this a very rich and buttery cheese, with a smooth pale yellow pate. Two varieties of this cheese are produced. One is produced entirely from whole milk while the other is produced from skim milk and are either soft or semi-hard. The semi-hard versions of this cheese are more popular. It possesses many of the characteristics that most mountain cheeses posses; a slightly sweet and mild flavor as the cheese is young and a full and nutty flavor as the cheese ages.
Trugole
Trugole is a cow's, milk semi-soft cheese from the Piedmont region in Italy. Its most closely resembles Asiago Fresco in texture, appearance, and flavor. The milk sourced comes from cows that graze in the foothills of the Alps where the foliage is rich. The name "Trugole" comes from the name of a particular pasture that these cows graze on. Every day, for sixty days, the cheeses are turned and rubbed with water and salt to retain its soft and elastic interior. The pate is straw colored with small, scattered eye formation and the flavor is mild, glassy, and slightly tangy.
Tuma Valcavera
Tuma Valcavera is an Italian cows milk cheese from the Piedmont region in northern Italy. Produced by the La Botterra creamery, the cheese is made in medium sized wheels that range from 8 to 12 pounds. Each cheese is covered in straw and aged in caves of "tufo" (a porous stone) for at least two months. The pate is firm and dense in texture and ivory colored. Its flavor is rustic, slightly nutty, and light.
La Tur
La Tur is made in Italy's Piedmont region, at the dairy Caseificio dell'Alta Langa near Alba. It is a soft, rich and creamy Italian cheese made of blended sheep, cow and goats milk that is pasteurized at the lowest level according to Italian law. Each piece is approximately three inches wide and one to two inches high. The pate is light and fluffy, like a thick pudding or cheesecake, becoming creamy toward its bloomy and slightly wrinkled rind. Its aroma is assertive with earthy and mushroomy fragrances. Its flavor is rich, buttery and rustic, with a tangy finish.
Valtellina Casera
Valtellina Casera is a DOP cows milk cheese that is cylindrical in shape, semi-cooked and made from partially skimmed milk. It is a semi-firm cheese that is fairly dense and pale colored. Its pate is somewhat elastic with an uneven scattering of small eyes. Its flavor is nutty and somewhat sweet and intensifies as it is aged longer.
Region: Lombardy (Province of Sondrio)
Aging Time: At least 5-6 Weeks
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Honda wants input from personnel to improve operations
Dec 25, 2019 | F1i | 0 comments
Honda has sought input from its trackside engineers and the mechanics working on both of its customer teams to help improve its operations next year.
As a supplier to Red Bull Racing and sister team Toro Rosso, the Japanese manufacturer made spectacular progress over the 2019 season, elevating the performance and reliability of its power unit to levels comparable with those of its Ferrari and Mercedes rivals.
However, ramping up its supply deal in F1 from one team to two required the deployment of additional resources and operational changes.
Honda sees big performance step 'difficult' in the future
Regarding the latter, Honda tech boss Toyoharu Tanabe believes improvements can be achieved for 2020, and the Japanese engineer is relying on his personnel for feedback.
"It was challenging, of course," Tanabe told Motorsport.com. "More staff here, more engines here. So far everything went reasonably well for both teams.
"I asked the engineers and the mechanics here, 'What can we do for next year? Please review what we did this year. What was a concern, what was a problem, in terms of the trackside management?'.
"Then we can make a list, discuss it internally, discuss with the R&D department, and then bring the idea for next year."
©Honda
While Toro Rosso served as a veritable development laboratory for Red Bull in 2018, allowing the Milton Keynes-based outfit to deliver three wins to itself and Honda this season, Tanabe-san insists that both are now treated equally in terms of engine development and allocated resources.
"We support the two teams equally – engine specification, the number of engineers and mechanics, the scale, all equal," he said.
"When we started this year, we mixed the people [from 2018] and then brought extra support to make the same [level in both teams].
"We'll keep the same style, for next year and always."
Gallery: The beautiful wives and girlfriends of F1 drivers
Keep up to date with all the F1 news via Facebook and Twitter

redpajama_set_name: RedPajamaCommonCrawl


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Martin Conrads
Martin Conrads is an author and cultural producer who lives in Berlin. He studied Communications, Psychology and Medieval and Modern History at the Johannes Gutenberg University Mainz and at the Freie Universität Berlin. Since the 1990s he has produced and internationally presented and exhibited works individually and as a member of collectives and groups (i.e. convex tv., test bed, edit suisse group) with a bias on critical media concepts, speculative realities, conceptual publications and radio plays.
He has contributed to numerous publications, newspapers and magazines (Ästhetik und Kommunikation, Cabinet, De:Bug, goethe.de, mute, Springerin, die tageszeitung, Texte zur Kunst etc.). In 2001/ 02 he was editor for the art magazine Texte zur Kunst". In 2003/04 he was member of the curatorial team of the "6th Werkleitz Biennial" in Halle (Saale). In 2005 he worked as a producer and editor for the German-Polish artist radio "Radio Copernicus". In 2006/07 he was co-publisher and editor of the German-Hungarian publication project "Die Planung / A Terv". In 2013 he was co-curator of the "Werkleitz Jubiläum Festival" in Halle (Saale). Since 2007 he taught at the Berlin University of the Arts, the Rhine-Waal University of Applied Sciences and the HMKW University of Applied Sciences for Media, Communication and Management.
Recent book publications:
- ohne mich. Berlin: Revolver Publishing 2014.
- War postdigital besser? (Eds. Martin Conrads and Franziska Morlok) Berlin: Revolver Publishing 2014.
- Liebeslexikon (Eds. Martin Conrads, Fons Hickmann and Franziska Morlok). Mainz: Verlag Hermann Schmidt 2016.
- Helibo Seyoman (Eds. Martin Conrads, Franziska Morlok and Bogna Świątkowska). Warsaw: Bęc Zmiana 2016.
- Archiv aus Schriften der Universität der Künste Berlin (Eds. Martin Conrads and Franziska Morlok). Berlin: Verlag der Universität der Künste Berlin 2016.
ZK/U Untersuchungsausschuss (Fact Finding Comitee)
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The big question for new House Dems: Will you back Pelosi?
WASHINGTON (AP) — It's the thorny first question confronting newly elected House Democrats: Will you vote for Nancy Pelosi?
Even before they've taken office, the freshmen swept in by the midterm elections are caught at the center of an escalating power struggle over Pelosi's future.
The clash intensified Monday as Pelosi's critics unveiled a letter signed by 16 Democrats, including five freshmen, vowing to oppose her. If that holds, it could be enough to derail her bid. If not, she could reclaim the gavel she once held.
The vote on a new speaker will be among the first cast in the new Congress, a dramatic roll call that often becomes fodder for campaign ads. For many of the Democratic freshmen, it's a moment of truth after a number of them promised on the campaign trail to oppose Pelosi and demand new leadership.
For now, just five freshmen have signed onto the letter opposing Pelosi. Two of them, Anthony Brindisi in New York and Ben McAdams in Utah, are in races that have not yet been called by The Associated Press.
Other freshmen who have said they would oppose Pelosi did not sign the letter, and the fight for their allegiance is raging behind the scenes.
The showdown is splitting Democrats after they took control of the House in the midterm elections, overshadowing what would be the historic return of the first woman to ever hold the speaker's office.
On the one hand, Pelosi's supporters say now more than ever the party needs the California Democrat's leadership as a skilled strategist and tireless fundraiser to confront President Donald Trump and Senate Republicans in Congress.
On the other, Pelosi's critics say she has become such a weight on the party, starring as the chief villain in Republican attack ads against Democrats, that she needs to step aside and make way for a new generation of leadership.
Among those leading the effort against her, Rep. Seth Moulton of Massachusetts has said his group is trying to protect the freshmen so they can survive their re-elections without having Pelosi's image hanging over their campaigns. The Pelosi opponents' theory is, once it's clear she doesn't have the votes, a new leader will emerge.
All of the freshman opponents so far are men, and Pelosi's critics have been criticized, especially on social media, as being led mostly by men. Just two of those signing the letter are women.
Several high-profile freshmen who have vowed to oppose Pelosi are notably missing from the letter.
Rep.-elect Abigail Spanberger of Virginia said Sunday on ABC she had "tremendous" respect for Pelosi, who "blazed a trail" for the record number of new women, but would be voting against her. She has not signed on.
Pelosi's office insisted Monday she has the backing to become speaker again.
"Leader Pelosi remains confident in her support," said spokesman Drew Hammill.
With the Democrats holding 232 seats, Pelosi can't afford to lose many votes and still hold the 218 needed to become speaker, presuming all Republicans oppose her. That margin could shift, though, if lawmakers are absent or simply vote "present," which reduces the threshold.
Her supporters say that after winning difficult elections against Trump's campaigning, the Democrats can't afford to get bogged down in a protracted leadership fight ahead of the Jan. 3 vote.
They are heading toward an internal caucus vote when lawmakers return from the Thanksgiving recess that will test Pelosi's support.
One potential rival, Rep. Martha Fudge of Ohio, did not sign onto the letter. That's a similar tack to the one taken two years ago by Fudge's ally, Ohio Rep. Tim Ryan, who challenged Pelosi during internal caucus elections. Fudge has said she will decide after Thanksgiving if she is running.
Republican Rep. Tom Reed of New York, a Trump ally who has said he could vote for Pelosi if she agrees to rules changes to move power away from the speaker's office, warned freshmen against waffling.
Some freshmen appear to be moving in Pelosi's direction.


At 9:34 AM, out of nowhere, after many months of being completely absent, Sharon appears and drives past our house and parks nearby within view of our home. Heather notices this as it happens as she was in the living room. Again, she's not supposed to be working near our house due to all the things that happened between Sept 2015 - June 2016. She was instructed to stay away by Nancy Nigro, and she hasn't appeared at all prior to this moment during Don's tenure.
Heather realizes that our camera system won't provide sufficient evidence that this happened due to limited resolution. She needs to prove that this took place. So, she left the house and watched the truck for several minutes. It didn't move at all.
She then went down the hill a ways, and verified Sharon with her camera at a sufficient distance to not show any aggression. Heather said nothing to her.
Sharon immediately acts like she's recoiling from fear, and starts talking to the neighbor that she's delivering to.
Heather was baited, AGAIN. Sharon deliberately did this to make Heather respond so she can characterize Heather as aggressive or crazy to USPS management.
From this point I left work to return home as it is clear that something bad is happening.
While I was still on the way home, Heather noticed a suspicious vehicle whose male occupant was taking photos of our house from behind. Heather believes this vehicle was nearby when she was verifying that Sharon was on our street.
Heather starts to feel very unsafe at home. I suggested that she call the police and she does so. When I arrive home, the officer was there. The officer ran the plate and unfortunately did not get anything. Heather was simply too far away to effectively read the license plate.
Al spits in her direction.
Were those actions petty? Probably, but what happened here was that we were just tired of the harassment and the bullying and we couldn't tolerate it anymore. So we stood up to them in defiance. It doesn't mean we weren't and haven't been afraid of these people. We did what we did despite the fear. We deserve peace at our home!
This is like a cancer. I'm really exhausted, neither Amin nor I have been sleeping well. I've gained around 55 pounds since the beginning of this. I'm a mess right now. I can't leave my home. I can't even do normal things in my home because they're doing everything they can to drive by or be assholes. I had to call the cops today because I was afraid to be at home alone with random cars coming by and what I think to be taking photographs. I want to cry, but I've cried so much over this already…now there's nothing but anger, and numbness.
It's torturous. To be afraid in your own home day after day. I have trouble sleeping because I have a nightmare and then wake up only to realize it's only going to start again in a few hours.
Today nobody has delivered to our house or anyone on our street. We realized that no deliveries happened yesterday either.


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University: University of North Carolina- Chapel Hill
Dissertation Title: Crusade and Community in the Long Twelfth Century: Communal Italy and the Kingdom of Sicily, c. 1050- c. 1250.
Daniel's dissertation investigates how writers in northern and southern Italy, from the late eleventh through the early thirteenth centuries, delineated the purposes and boundaries of their communities. Through analyses of chronicles, poems, and contracts, he demonstrates that these writers and their audiences made sense of communal life by memorializing acts of violence in terms resonant with a contemporary language of crusading. Individuals and institutions in the Italian peninsula, as they responded to rapidly changing political and social landscapes, produced historically conscious narratives that crystallized and made protagonists out of abstracted groups, such as cities and peoples. During the rise of autonomous civic governance in the north and the advent of the Normans in the south, culminating in the creation of the Kingdom of Sicily, writers from both northern towns and Norman courtly centers described and defined their communities through recording episodes of collective and often interconfessional violence. Both northern and southern Italy, often regarded as regions wholly distinct from one another and from the rest of the medieval world, responded in similar ways to similar pressures; over the course of the twelfth century, European Christians developed a shared cultural language of belonging , othering, and authority that was acutely expressed in the ideology of crusading, and the seemingly disparate experiences involved in the making of twelfth-century Italian communities can be understood in this context.


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Alpinestars Tech-Air Airbags Get Updated & Expanded for 2022
Debuting its next generation of airbag safety equipment at the Consumer Electronics Show (CES), Alpinestars Tech-Air airbag product line is getting a substantial updated for 2022.
All-in-all, the release sees the debut of three all-new system: Tech-Air 10 race track system, Tech-Air 3 over/under vest, and Tech-Air OFF-ROAD V2 protection jacket.
Alpinestars Tech-Air Off-Road V2
The new off-road airbag offering from Alpinestars is first in the two-wheeled space, and comes after Alpinestars developed the package in the past three Dakar Rally races (featuring as a racer-only system that was available last year).
Now coming as a protection jacket, the Alpinestars Tech-Air OFF-ROAD V2 has integrated arm armor, and the airbag covers the shoulders, back, and chest of the rider.
The Alpinestars Tech-Air 10 is set to debut around October 2022, and when it does, it will retail for $899.95 MSRP.
The debut of the Alpinestars Tech-Air OFF-ROAD V2 is perhaps the most important product launch of 2022. As such, we have a dedicated story on its debut with more details – give it a read.
Alpinestars Tech-Air 10
The Alpinestars Tech-Air 10 is the company's new race-track focused airbag system, which has protection for the rider's shoulders, chest, full back, and hips.
The addition of hip protection is especially important, and a first in the consumer space for motorcycle riders. Because of this added protection, however, the Tech-Air 10 is a single-deployment system, and must be sent back to Alpinestars to get repacked after use.
For 2022, the Tech-Air 10 has been made into a wearable undersuit, which can be worn inside any Tech-Air ready leather suit.
Like the Tech-Air Race, the Tech-Air 10 has 12 sensors. It features 24 hours of riding time, and has an integrated CE Level 2 back protector.
Interestingly, there is an LED battery panel that is removable and connects to the suit via Bluetooth. On Tech-Air 10 compatible suits, this LED panel can be put on a dedicated mount in the sleeve, but on other suits it can be mounted where the rider sees fit, like on the dash of the motorcycle.
For those without a Tech-Air ready suit, Alpinestars says that the Tech-Air 10 can be worn under any suit that has 4cm of space around the circumference of the rider's chest and 2cm around the circumference of the rider's hips. However, our experience in this space is that suits tend not to fit very well under these requirements.
Pricing is set at $999.95 and should be available around April or May of this year.
Alpinestars Tech-Air 3
For those that want to wear airbag protection over their riding gear, there is the Alpinestars Tech-Air 3 "jacket" which looks a lot more like a vest, if you ask us.
The Tech-Air 3 is available in men's and women's versions, both with an ergonomically designed and dedicated fit. The Tech-Air 10 LED panel can also be used on the Tech-Air 3, if one happens to own both systems.
The vest has only a single-deployment's worth of air, but it is user-serviceable, which is especially hand. The Alpinestars Tech-Air 3 also boasts 32 hours of riding time, weighs 3.7 lbs, and incorporates reflective elements.
You can expect to see the Tech-Air 3 available in mid-2022, with a price tag of $599.95 MSRP. Of note, the Alpinestars Tech-Air 5 also continues in the lineup for 2022.
Source: Alpinestars
Add "The Big Book of Motorbikes" to Your Kid's Xmas List
LEGO Releases a BMW M1000RR Superbike Technic Set
Brembo GP4-MINI Is a Racing Brake Caliper for Mini-Motos
Pirelli Diablo Rosso IV Tire Debuts for Sport Bike Riders
Alpinestars Tech-Air 5 Adds "Race" Mode to Its Airbag Vest


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Time Magazine Denies Climate Change Deniers
On Friday, tens of thousands of students around the world staged a walk out, leaving their classes to demand action on climate change. Well, some students walked out. Many school districts, including across the state of New York, just gave students the day off to join in the protests. It's still unclear how many students joined the protests and how many enjoyed an extra day off.
What is clear is that there is no further room for anyone who questions that the planet is indeed warming, that the warming is human caused, and that it is catastrophic. Oh, and that we have run out of time to do something about. Not only was that the loud and clear message from Friday's student protesters, it was also the loud and clear message from last week's issue of TIME magazine.
Titled "2050: How Earth Survived," the issue is written from the perspective 30 years in the future, describing how we managed to avoid complete annihilation from climate change. It's an issue full of breathless melodramatics and dogmatism, not least of which this paragraph from TIME's editor-in-chief and CEO Edward Felsenthal in the opening editorial:
"Notably, what you will not find in this issue are climate-change skeptics. Core to our mission is bringing together diverse perspectives. Experts can and should debate the best route to mitigating the effects of climate change, but there is no serious doubt that those effects are real. We are witnessing them right in front of us. The science on global warming is settled. There isn't another side, and there isn't another moment."
One of the people TIME does not want us to hear from is Judith Curry who, prior to her retirement, was the Chair of the School of Earth and Atmospheric Sciences at Georgia Tech.
Curry doesn't think that the science is "settled." In her words, "If all other things remain equal, it is clear that adding more carbon dioxide to the atmosphere will warm the planet. However, the real difficulty is that nothing remains equal . . ."
In other words, we simply don't know enough about how, as she puts it, the "sun, volcanic eruptions," and the "interactions between the atmosphere and ocean," impact the climate to claim that the science is settled. How much of measured warming and recent tropical storm activity is the result of these factors which are beyond human control? How much is increased CO2 the result of human activity? We are simply not sure.
There's typically nothing wrong with admitting uncertainty. However, when it comes to this issue, by claiming the science "settled," and treating those who disagree as "deniers" and heretics, uncertainty is no longer allowed.
For many people, a certain kind of environmentalist catastrophism has become a religion, and arresting climate change has become a crusade. The first casualty of this crusade is honest pursuit of the truth. David Wallace-Wells's book "The Uninhabitable Earth: Life After Warming" is treated by many in the media and universities as scripture, complete with prophetic warnings about the end of the world.
Yet, as my Colson Center colleague Warren Cole Smith points out, there are scientists who strongly disagree with Wallace-Wells. For example, Michael Mann, the creator of the "hockey stick graph." And he isn't alone. Another climate researcher called Wallace-Wells's predictions "sloppy" and "hyperbolic."
Of course, I'm not saying that Christians shouldn't care for the environment, or that we shouldn't take the threat of climate change seriously. What I am saying is that there is no way to know what challenges we face, much less how we can confront those challenges, if we take the sort of "science is settled" approach that Time Magazine has.
If you'd like to understand this issue, come to BreakPoint.org, and click on this commentary. I will link you to a series of five articles written by Warren Cole Smith. In the series, Warren asks tough questions about the history of the earth's climate, doomsday scenarios, why the climate is changing, and what we can do about it.
Again, come to BreakPoint.org, and click on this commentary to learn more about the issues surrounding climate change. Even if TIME Magazine refuses to.
Join John Stonestreet for a daily dose of sanity—applying a Christian worldview to culture, politics, movies, and more. And be a part of God's work restoring all things.
© © 2018 BreakPoint / Colson Center


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My love of gardening properly kicked off in my late 20s, when I entered the Stockbridge Colonies garden competition and won "Most Improved Garden" - I was delighted. I had never won anything before and for the first time I realised I had a hobby that I was actually quite good at.
The arrival of three little dragons in quick succession (three under three!) meant that I could no longer do anything ON MY OWN; sadly, that included my new love of gardening too.
I began to really miss the head space gardening gave me, I realised my moods started to suffer and anxiety was setting in. For me, being outside not only clears my mind but it centres me. Becoming a mother massively changed my life in every respect - I had gone from wearing beautiful Austin Reed silk suits, (three piece Thursdays, champagne Fridays) and working my way up the corporate ladder as chief breadwinner, to a leisurewear- clad dependant spattered in a variety of children's bodily fluids. I felt totally alien in this brave new world.
I just had to get outside again; I needed to keep my mind healthy. I prayed that I had bred green fingered offspring! So, after a move to the coast and a big house renovation, I set about redesigning our new garden, with great intentions of getting the kids involved.
One of my kids' favourite (and easy) things to attempt in the garden is to grow runner beans up supporting canes to create a secret edible Teepee.
The best time to do this is NOW (end April, May once the risk of frost has passed). Decide on a sunny spot to best place your wigwam. It will be here all Summer so make sure you are happy with its positioning!
You now need to fill your pots with soil. Place them in a circle, making sure you leave an entrance for your little people to be able to get in and out! Use a ready made seed mix (I like to make my own with a third seed mix + a third perlight + a third sand) and fill all the pots up to approx an inch below the top.
Now get your bamboo canes (get the tallest ones you can, ideally 1.5 - 2.5 meters) and make a teepee structure by pushing two canes into one pot. Make sure you push the canes down firmly and then firm the soil around so they are secure and can stand on their own with no support from you.
Use some garden twine to bind the top of the bamboo canes together a la Monty Don.
Now you need to wind the twine around the canes so that the beans have something to hold on to when they start growing. Wrap the twine around the cane and around again then wrap the twine around the next cane,and again and then wrap the next cane and so on. Remember to leave an entrance!
Make sure the twine is strong and the canes are secure in the soil and create a layer of twine every 10-15 cms.
You will need more at the bottom than the top as the new plants will need extra help to support and train them at the bottom than at the top. Once your structure is complete, give all your pots a good water soak.
Now the fun bit, the planting. I recommend using the red flowering runner beans "Scarlet Emperor" or "Polestar" (for shits and giggles) which you can pick up in all good garden shops for a couple of pounds.
Push them into the wet soil so they are covered by about an inch of soil.
The aphids will love your wigwam almost as much as your kids so to prevent losing your crop of crunchy beans to these green meanies, you need to plant a sacrificial crop. Sounds awful but trust me, it's worth it! Nasturtiums are perfect as they act as a combination plant for many crops, not just runner beans. They grow ridiculously quickly, have wonderfully cheery colours and repeat and repeat so when they start to look tatty, just cut them back and watch them regrow (you can also save the seeds so you can do this next year). You can also eat the flowers and the leaves, they are quite punchy but worth a try, almost radish like. Plant 5 seeds, just as you did with the beans, at the front of the pots. These lovely flowers will cascade down over the pot and look splendid.
Now all you need to do is keep your pots watered regularly at least until they have started to establish themselves. Try and water every second day. Don't drench but do give them a good soak.
The seeds will begin to germinate within 7-14 days and will start to sprout through the soil.
Once they get tall enough to hook onto the first level of twine, give them a helping hand by tying them to string and/or the canes so that eventually the bean plants will start to wrap themselves up the teepee. When tying a plant in make sure you don't cut off the water and oxygen supply to the plant by tying them too tightly. Too avoid this, wrap the twine around the cane first and then wrap the same bit of twine around the stem, loosely and then tie a bow.
For the next few months make sure you go out and check your wigwam regularly to keep it watered and tied in.
The nasturtiums tend to look after themselves but do cut back any fading blooms.
Get the kids to start harvesting the long beans when they are about 6-8 inches long. The more you pick the more will grow so be prepared to pick daily and really do make sure you check the whole plant as they practically grow overnight! You should get 6-8 weeks worth of cropping for this wigwam.
These beans are best boiled or steamed. They make a super green side dish and growing and eating these will help teach your kids where food comes from and the importance of growing your own and will show them how fun and easy it can be.
Not only do the kids have a secret den they can escape to, you can also look forward to a bit of peace!
Once it's finished flowering, remove all plants to the composter or your brown bin. Now it's time to try something else! How about reusing the soil in the pots and growing your own garlic? ..... until next time…..
P.S. I loved writing this and sharing my tips, I really hope you enjoyed reading this too. Any feedback (positive or negative) is appreciated and if you have any gardening dilemmas, questions or topics you would like me to discuss, shout!


This time around on Fiesta Movement blog, I'd like to let you know the importance of Smartphones and also the useful apps to use on your mobiles. Smartphones got better and bigger, and we can't remain without our cell phone Right? Also, the amount of films that are published is also growing daily.
Pictures are the major source to terminate your time after I say amusement. As a principle, you want some set of programs to assist you to in the method. In regards to the pictures, you want pictures that are the greatest programs to keep you up. You can even check out websites that are finest to get new pictures free of charge.
We've recorded some of the handpicked however android pictures that were great programs to make you amused through your smartphone.
Netflix App is the best for movie streaming on Phones or Laptops. Netflix is a multi-billion dollar company which invests a lot of money to produce their own TV Shows and Movies. Not only that but they also buy movie rights for so many films. This makes it the number one App for entertaining ourselves with the Internet. To watch movies on Netflix you must have Premium Subscription which allows watching movies without Ads. You may get free Netflix accounts online but they won't last long. It is worth giving a shot.
Crackle is another excellent program that allows you to see films online with no complicated process. Although it's the Android program that is free, you'll be capable of getting the pictures you can view online. But in regards to free, it's the greatest in the group. Certainly, it's one of the most awesome movie programs for Android 2016 which it is possible to install immediately in your mobile that is Android.
Hotstar is famous Indian entertainment App. These streams live cricket, Bollywood movies, Big Boss in all Indian languages. So far Hotstar is best streaming App in India. Hotstar Download is available for Android, iOS and Windows 1o.
This is a legal app and it is in the Play Store. So, we don't recommend this to download. But if you accept the risk, it is one of the greatest picture programs for users that are quite popular among smartphone and android also. With this program, let you view stream videos from third-party sites, films with no hassles. You can download the latest version of Hotstar APK from their official Website.
Still, it is possible to get the pictures or videos as well although it's the little android. All you will need is a (.apk) to see movies.
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Hub is another program that resonates with your picture wants, that what I advocate. It is possible to get any videos around the internet, and you won't be billed for downloading. The downloading is significantly quicker since the downloads collect and supply their server links to you.
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This is the list, hope you chose your best-loved one.


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Home / Indoor Percussion Shows / TUNE UP!
https://www.sunsetscores.com/wp-content/uploads/2019/01/Tune-Up_Part-One_Mockup.mp3
https://www.sunsetscores.com/wp-content/uploads/2019/01/Tune-Up_Part-Two_Mockup.mp3
https://www.sunsetscores.com/wp-content/uploads/2019/01/Tune-Up_Part-Three_Mockup.mp3
Spark |spärk| An electrical discharge serving to ignite the explosive mixture in an internal combustion engine. An auto mechanic's tool box is at the heart of this bustling portrayal of a day at Joe's Garage. Air pumps, ratchets, and impact wrenches shine as they inflate, twist and torque their way to successful repairs. (With "Good Times Roll" by The Cars.) Originally Commissioned By Kokomo H.S. — William Cox, Director.
Class: Scholastic A Movement
Grade: Medium
Categories: Indoor Percussion and Winds, Indoor Percussion Shows
An arrangement license is needed for "Good Times Roll" By Ric Ocasek. Please secure licensing via Tresona Music, the original copyright administrator, or similar agency.
"Tune Up!" By Don Barrett (BMI) © 2019 Shivachevo Music (BMI). All Rights Reserved. International Copyright Secured. With "Good Times Roll" By Ric Ocasek (BMI) © 1978, 1979 LIDO MUSIC. All Rights Reserved.
Photo Credit: Moto Moto SC
Spark |spärk| An electrical discharge serving to ignite the explosive mixture in an internal combustion engine.
An auto mechanic's tool box is at the heart of this bustling portrayal of a day at Joe's Garage. Air pumps, ratchets, and impact wrenches shine as they inflate, twist and torque their way to successful repairs. (With "Good Times Roll" by The Cars.)
Originally Commissioned By Kokomo H.S. — William Cox, Director.


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Los Angeles Dodgers, Inc. | Company Profile, Marketing Contacts, Media Spend, Brands
Los Angeles Dodgers, Inc. is a Major League Baseball team based in Los Angeles, California. The team is in the Western Division of the National League of Major League Baseball. Established in 1883, the team originated in Brooklyn, New York, where it was known as the Brooklyn Dodgers, before moving to Los Angeles before the 1958 season.
1000 Vin Scully Avenue
Los Angeles Dodgers, Inc. Marketing Contacts
Andrew F. President, Baseball Operations CA
Address: Dodger Stadium
Stan K. President & Chief Executive Officer CA
Lon R. Executive Vice President & Chief Marketing Officer CA
Mark W. Owner & Chairman CA
Veronica H. Senior Director, Retail Operations CA
Los Angeles Dodgers, Inc. Ad Spend 2021
Los Angeles Dodgers, Inc. Related Brands
Los Angeles Dodgers, Inc. ******
WinmoEdge Articles on Los Angeles Dodgers, Inc.
L.A. Dodgers tap former Ravens exec as new COO
The Story Major League Baseball team the Los Angeles Dodgers named Dennis Mannion as the new chief operating officer, according to the Los Angeles Business Journal. Mannion will be responsible...


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Mary Bourne1
F, #230971, d. 1 June 1715
Last Edited=12 Apr 2008
Mary Bourne was the daughter of John Bourne.1 She married Sir Richard Cox, 1st Bt., son of Captain Richard Cox and Catherine Bird, on 26 February 1673.1 She died on 1 June 1715.1
From 26 February 1673, her married name became Cox.1
Child of Mary Bourne and Sir Richard Cox, 1st Bt.
Richard Cox+1 b. c 1678, d. 15 Apr 1725
[S15] George Edward Cokayne, editor, The Complete Baronetage, 5 volumes (no date (c. 1900); reprint, Gloucester, U.K.: Alan Sutton Publishing, 1983), volume IV, page 237. Hereinafter cited as The Complete Baronetage.
John Bourne1
John Bourne lived at Carbery, County Cork, IrelandG.1
Child of John Bourne
Mary Bourne+1 d. 1 Jun 1715
Susanna French1
F, #230973, d. 1716
Last Edited=10 Dec 2017
Susanna French was the daughter of James French. She married Richard Cox, son of Sir Richard Cox, 1st Bt. and Mary Bourne.1 She died in 1716.1
Her married name became Cox.1
Child of Susanna French and Richard Cox
Sir Richard Cox, 2nd Bt.+1 b. 23 Nov 1702, d. Feb 1766
John Hunter1
Last Edited=18 May 2007
Child of John Hunter
Beatrix Hunter+1 d. 1597
[S37] BP2003 volume 1, page 947. See link for full details for this source. Hereinafter cited as. [S37]
Thomas Leigh, 4th Baron Leigh of Stoneleigh1
M, #230975, b. 29 April 1713, d. before 30 November 1749
Thomas Leigh, 4th Baron Leigh of Stoneleigh was born on 29 April 1713.1 He was baptised on 29 April 1713.1 He was the son of Edward Leigh, 3rd Baron Leigh of Stoneleigh and Mary Holbech.2 He married, firstly, Maria Rebecca Craven, daughter of John Craven and Maria Rebecca Berkeley, circa 1736.1 He married, secondly, Katherine Berkeley, daughter of Reverend Rowland Berkeley and Mary Bohun, on 22 December 1747.2 He died before 30 November 1749.2
He was educated at Balliol College, Oxford University, Oxford, Oxfordshire, EnglandG.1 He succeeded as the 4th Baron Leigh of Stoneleigh, co. Warwick [E., 1643] on 9 March 1737/38.1 He succeeded as the 5th Baronet Leigh, of Stoneleigh, co. Warwick [E., 1611] on 9 March 1737/38.1 He also had several daughters (died unmarried.)1
Children of Thomas Leigh, 4th Baron Leigh of Stoneleigh and Maria Rebecca Craven
unknown son Leigh1
Hon. Mary Leigh3 b. 1736, d. 2 Jul 1806
Hon. Thomas Leigh1 b. 1738, d. 12 Oct 1738
Hon. Thomas Leigh1 b. 1739, d. 1741
Edward Leigh, 5th Baron Leigh of Stoneleigh4 b. 1 Mar 1742, d. 26 May 1786
Child of Thomas Leigh, 4th Baron Leigh of Stoneleigh and Katherine Berkeley
Hon. Anne Leigh2 b. 28 Oct 1748
[S344] Burke's Peerage and Gentry, online http://www.burkes-peerage.net. Hereinafter cited as Burke's Peerage and Gentry.
[S2049] Russell Downe, "re: Millington-Drake Family," e-mail message to Darryl Roger Lundy, 17 December 2006. Hereinafter cited as "re: Millington-Drake Family."
Elizabeth Raymond1
Elizabeth Raymond is the daughter of Sir Jemmett Raymond.1 She married Reverend John Craven, son of Charles Craven and Elizabeth Staples, before 1779.1
From before 1779, her married name became Craven.1
Sir Jemmett Raymond1
Child of Sir Jemmett Raymond
Henry Michael Lannoy Hunter1
M, #230978, b. 29 September 1882, d. 19 May 1906
Henry Michael Lannoy Hunter was born on 29 September 1882.1 He was the son of Henry Lannoy Hunter and Ann Carter.1 He died on 19 May 1906 at age 23, unmarried.1
[S68] H. Pirie-Gordon, editor, Burke's Genealogical and Heraldic History of the Landed Gentry, 15th edition, (London, England: Burke's Peerage Ltd, 1937), page 1191. Hereinafter cited as Burke's Landed Gentry, 15th ed.
Arthur Victor Hunter1
M, #230979, b. 12 May 1887, d. 24 September 1900
Arthur Victor Hunter was born on 12 May 1887.1 He was the son of Henry Lannoy Hunter and Ann Carter.1 He died on 24 September 1900 at age 13, unmarried.1
Elma Rose Price1
F, #230980, b. 14 April 1886, d. 31 July 1969
Elma Rose Price was born on 14 April 1886 at St. George Hanover Square, London, England.2,3 She was the daughter of George Edward Price and Gertrude Laurence Locke.1 She married Henry Wolley Leigh-Bennett, son of Henry Currie Leigh-Bennett, on 29 October 1907.1 She died on 31 July 1969 at age 83.2
From 29 October 1907, her married name became Leigh-Bennett.1
Children of Elma Rose Price and Henry Wolley Leigh-Bennett
Barbara Leigh-Bennett+1 b. 14 Nov 1908, d. 18 Jan 1999
Diana Leigh-Bennett4 b. 15 Feb 1911, d. 7 Oct 1984
Elizabeth Anne Leigh-Bennett+5 b. a 1912, d. 19 Apr 2009
Julia Leigh-Bennett1 b. 2 Nov 1912, d. 19 Jun 2003
Arthur J. Leigh-Bennett6 b. 1919, d. 1923
[S40] L. G. Pine, editor, Burke's Genealogical and Heraldic History of the Landed Gentry, 17th edition, (London, England: Burke's Peerage Ltd, 1952), page 157. Hereinafter cited as Burke's Landed Gentry, 17th ed.
[S9183] Sophie Waterhouse, "re: Leight-Bennett Family," e-mail message to Darryl Roger LUNDY (101053), 2 Nov 2020. Hereinafter cited as "re: Leigh-Bennett Family."
[S472] FreeBMD, online www.freebmd.org.uk. Hereinafter cited as FreeBMD.


When you run across a word in a foreign language, it can be difficult to know how to pronounce it. Forvo.com provides a free way to access the pronunciation of millions of words in their original languages, with audio pronunciations in more than 200 languages. When you are traveling in a foreign country, Forvo can help you with the pronunciation of cities, landmarks, and street names. Forvo is also helpful for learning new words in your own language. If you run across a word you've never heard before, check out Forvo to find out how to say it correctly. You can even add words if you don't see what you are looking for, and the large community of members can offer suggestions.
It's not unfair for us to say that life will never be better than when you're living at Preserve at Windsor Lake in Columbia, South Carolina! To further improve your day-to-day routine, we bring you these lifestyle-enhancing tips that will help you revamp your lifestyle in a variety of ways.


Let's face it, hard times happen. Heck, life happens! Sometimes it seems like there is no one who understands what you're going through, there's nowhere to turn, and you feel like there's nothing else you can do. The collection calls just won't stop and you can't find the time to think about what to do next to make things better for yourself & your family because the collection notices never let up. We may be able to help. While many see filing bankruptcy as a "last-resort," it can be a huge assistance to your sanity and grant you the relief that you haven't felt in years. Once all the calls stop, you can start to pick up the pieces and rebuild what you have worked so hard to have. Let us consult with you on both the goods and the bads of filing bankruptcy - that way you can make an educated and informed decision. Is bankruptcy for everyone? No, it may not be the solution you are looking for. But it also may be a way to help give you a "fresh start". Come on in and let's figure out if bankruptcy may be right for you.
With our state of the art technology and our skilled training in the practice of Bankruptcy, we can help you while ensuring that the process goes as smoothly and with as little burden on you as possible. You don't have to know the exemption rules or how to calculate the means test (or even what it is) in order to file Bankruptcy - but you do want to have someone represent you that does know what these things are and how they work. That's why you want Richard D. Jackson, Attorney-At-Law, PLLC in your corner - so that you can rest assured that your situation will be handled confidentially, efficiently, and quickly. Whether you are looking at a Chapter 7, Chapter 13, or not even sure what that means - that's OK, we're here to explain the process and answer ALL questions you have! Call us to schedule a PRIVATE consultation today.


Recently, Usher took some time out of his normal concert promotional activities to spend some quality time with his real target audience: kids. Kids love old dudes who make their moms horny, right? Right.
The Confessions singer read a book called "If Kids Ran the World" to a theater full of mostly well-behaved kids, followed by a Scholastic Books Q&A session that came off like he was appearing on Inside the Actor's Studio with James Lipton. Doubtlessly, the schoolchildren were wondering when recess would resume and how they could climb their way out of Usher's eye line without getting in trouble: still, the R&B veteran reading aloud is cute nonetheless.
Watch Usher read and get misty.


text:
Air Arabia Adds Sohar to its Route Network
Air Arabia A320 | Tis Meyer
Air Arabia announced that starting July 9, 2017, Sohar will become the third destination to join its Oman network.
The new route complements Air Arabia's existing operations in Oman to Muscat and Salalah, boosts travel and trade opportunities between the two Gulf countries, and provides hassle-free travel options to the residents of Sohar.
The flight will operate three times a week, on Sundays, Mondays and Wednesdays, departing Sharjah International Airport (SHJ) at 08:00 hours, and arriving at Sohar International Airport (OHS) at 08:40 local time. The return flight will depart Sohar at 09:20, landing in Sharjah at 10:00 local time.
"Announcing the third destination in Oman is a testament to our strong commitment to facilitating passenger travel between Oman and the UAE," said Adel Al Ali, Group Chief Executive Officer of Air Arabia.
"We are proud to be one of the first international carriers to operate from Sohar International Airport, and look forward to extending our offerings to passengers flying with us between both cities and across our expansive route network."
Sohar is an ancient city filled with historical and religious significance. The strategic location of the port of Sohar, which lies at the heart of global trade routes between Europe and Asia, has made the city significantly important to the country's economy, and a hub for its industrial activities.
Air Arabia currently operates flights to over 130 routes across the globe from five hubs located in the Middle East and North Africa.
Related Items:Air Arabia, frontpage
Air Arabia Reports First Quarter Net Profit of AED 71 Million
Air Arabia Abu Dhabi Receives Air Operating Certificate
Air Arabia Orders 120 Airbus A320neo Family Aircraft


These are our newest puppies. The little guy on the left is Peanut Brittle. And the little cutie on the right is Toby McGuire. Their D.O.B. is Jan. 15, 2005. They are Lucy and Charlie's kids. I apologize for not posting them earlier, but unfortunately I have been having mega problems with viruses.
This little guy is from Taffy Snack and Maximillian. His name is Tiny. His D.O.B. is Jan. 21, 2005.
This little cutie is Jake. His mom is baby Doll Nancy, and his dad is Maximillian. His D.O.B. is Jan. 23, 2005.


Did you know that today, March 5, is National Absinthe Day? Yeah, seriously. They have a day for everything, don't they? Your friends at The Body Shop are on a mission to make your day "truly intoxifying," but they're doing it through highly potent hand cleansers! Yeah, seriously: beauty products made out of absinthe. Find out all about this collection, and celebrate the day!
So, what is absinthe anyway? Like any modern girl, I heard about it in college: it's pretty much a legendary liquor which stars in some of the craziest drinking stories out there. To put it simply, absinthe is just a distilled, highly alcoholic fluid that is said to have an addictive, psychoactive drug quality when it's consumed. It's even banned in the US. It's called the "green fairy," because of its distinct emerald color and powerful taste. I have no intention of ever drinking it, but its mythical quality always makes for fun stories. For that reason, the absinthe hand care collection from The Body Shop make great conversation pieces. Imagine your friends' reactions when you pull a tiny bottle of something labeled absinthe out of your bag — and use it as hand sanitizer! Just don't let anyone drink it!
The Body Shop knows exactly what lines they're crossing by doing with this line, as they're playfully calling the products "mesmerizing" and "entrancing." But, cheekiness aside, the products are highly effective cleansers. After all, it's not unusual for alcohol to be a major ingredient in cleansers and hand care products. This line combines the soap-free cleansing powers of absinthe with the crisp scents of bergamot, petit grain and neroli. The hand butter and cream are soft, buttery, and refreshing. Each piece in the range is infused with refreshing botanical, soothing and moisturing ingredients. These fight odors, kill germs, and leave your hands smooth and refreshed.
Would you try out this absinthe-infused collection? Let us know what you think!


Take turns having each scout locate an object in the building and use it as the target.
Scouts take turns flipping their playing card towards the target, keeping track of the number of throws.
Scout with fewest throws to hit the target wins the hole.


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text:
Neodaruma tamanukii är en fjärilsart som beskrevs av Matsumura 1933. Neodaruma tamanukii ingår i släktet Neodaruma och familjen sikelvingar. Inga underarter finns listade i Catalogue of Life.

Källor

Externa länkar

Sikelvingar
tamanukii

redpajama_set_name: RedPajamaWikipedia


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Review – Inside Llewyn Davis
Posted on January 27, 2014 by Three Rows Back
The landscape of American film has changed considerably in the 30 years since Joel and Ethan Coen announced themselves with their blackly comic neo-noir debut Blood Simple.
It may be as difficult to pin down as its leading character, but Inside Llewyn Davis is achingly beautiful and melancholic and another masterpiece from the Coens
Once dismissively bracketed as 'arthouse', the Coens are among a handful of gifted filmmakers to have transformed the cinematic panorama without compromising their unique sensibility; to the extent their bleakly violent 2007 masterpiece No Country For Old Men won Best Film and Best Director Oscars and made a ton of money at the box office to boot.
With this, their 16th film, the Coens almost out-Coen themselves with a Russian doll of a movie that's as enigmatic as it is engrossing.
Llewyn (Oscar Isaac) takes to the stage in Inside Llewyn Davis
The roster of seemingly cursed characters with a leaning towards self-destruction is a growing one in the Coens' filmography and Llewyn Davis' tractionless folk musician is right up there with Barton Fink, The Man Who Wasn't There's Ed Crane Larry Gopnik from A Serious Man.
Llewyn (Oscar Isaac) is, like the songs he plays, "never new and never gets old" and spends his days drifting around New York's early-60s Greenwich Village playing the odd gig and relying on the generosity of friends for a place to lay his head. You get the sense things have been this way since his former musical partner Mike committed suicide a few years earlier, while his only solo album, Inside Llewyn Davis, has fallen through the critical and commercial cracks.
Please Mr Kennedy! Llewyn (Oscar Isaac) performs session guitar for friend Jim (Justin Timberlake) and Al Cody (Adam Driver) in Inside Llewyn Davis
His inertia has left him bitter, despite (or because of) it being almost entirely his own fault. Llewyn simply can't fathom how or why the folk-by-numbers tunes of the innocuous Troy Nelson (Stark Sands) "connect with people" and can't hide his derision when playing session guitar on the inane folk-pop pap Please Mr Kennedy (the film's standout hilarious scene) written by his friend Jim (Justin Timberlake). Meanwhile, Jim and Llewyn's ex-flame, the perennially angry Jean (Carey Mulligan), are also starting to make waves on the folk scene as a duet – another sign that he's being left behind.
Opportunities present themselves, but Llewyn has a compulsion to snatch defeat from the jaws of something more prosperous. An audition for respected Chicago producer Bud Grossman (F. Murray Abraham) comes to naught when, instead of playing something catchy, Llewyn instead chooses the sombre ballad The Death Of Queen Jane. Grossman's pithy summation "I don't see a lot of money here" firstly reminds us why it's called the music business, and secondly underscores the fact Llewyn's always going to be a square box trying to fit in a round hole.
The angry Jean (Carey Mulligan) in Inside Llewyn Davis
The Coens' very best films open themselves up to multiple interpretations and Inside Llewyn Davis is no different. For me, the oppressive sense of death hangs over the film like a shroud, to the extent that it could be argued the world we see Llewyn wandering around is some kind of purgatory.
Bruno Delbonnel's chilly cinematography lends the film a ghostly pallor, while the eerie road trip Llewyn takes with beat poet Johnny Five (Garrett Hedlund) and obnoxious Dr John-alike jazz muso Roland Turner (the one and only John Goodman) from New York to Chicago is like something out of a supernatural nightmare, with ominous-sounding vehicles screeching past their car.
Llewyn (Oscar Isaac) and the cat he can't seem to shake off in Inside Llewyn Davis
Furthermore, the cat(s) that Llewyn cannot seem to escape from have long been regarded as a symbol of death, while the fact one of the cats is called Ulysses could be a reference to Tennyson's celebrated poem of the same name (rather than James Joyce's novel) about a man with the spectre of death hanging over him.
The songs Llewyn performs are also soaked in morbidity, from The Death Of Queen Jane, to Hang Me Oh Hang Me ("wouldn't mind the hangin… but the layin in the grave so long"), while the film's elliptical structure could be seen as purgatorial. Mind you, it just as easily be about a poor schmuck living day-to-day and who gets saddled with a cat. That's the Coens for you.
The Dr John-alike obnoxious jazz muso Roland Turner (John Goodman) in Inside Llewyn Davis
Isaac gives a superlative performance as the downtrodden Llewyn, a curious figure who's his own worst enemy but somehow illicits our sympathy. There's something both maddening and admirable about his bloody-mindedness.
The Coens have been accused in the past of being unsympathetic towards their characters and it's a charge that's been levelled at Llewyn Davis. This is to miss the point, however. Llewyn is flawed, of that there is no doubt, but Isaac injects the character with real pathos.
It may be as difficult to pin down as its leading character, but Inside Llewyn Davis is achingly beautiful and melancholic and another masterpiece from the Coens.
Bob Dylan Carey Mulligan Coen Brothers Folk music Inside Llewyn Davis Coen Brothers Inside Llewyn Davis folk music Inside Llewyn Davis Garrett Hedlund Inside Llewyn Davis Oscar snub Inside Llewyn Davis review Inside Llewyn Davis soundtrack John Goodman Justin Timberlake Oscar Isaac T Bone Burnett
Review – All Is Lost
Review – Lone Survivor
CMrok93 · January 28, 2014
Good review. It isn't the happiest movie out there to see, but it still deals with something very real and honest that everybody deals with, mainly any artist of any kind.
Three Rows Back · January 28, 2014
Thanks as always Dan. It's honesty is what makes it such a heartfelt picture, one that's stayed with me since seeing it.
Victor De Leon · January 28, 2014
Great review! Can't wait to see this one. Thanks!
Cheers Vic. I'm confident you'll enjoy it. If not; you're wrong!
jjames36 · January 28, 2014
Great review. And totally agreed.
Hadn't considered a purgatory/death interpretation, but it makes a certain sense now that I've read it. Great work!
You're very mind, thank you. The death angle struck me as I was sitting there and I guess I've sold myself on it whether it's valid or not!
ruth · January 28, 2014
WOW, great review Mark! You made this sound like an amazing film and be that as it may, I'm kind of disenchanted with the film. I guess I'm one of those people who just didn't *get* the Coens. I do agree w/ Isaac giving a superlative performance here though, I think he's what kept me engaged throughout the film.
You don't *get* the Coens??!!! Blasphemy! I won't hear it Ruth. You need re educating!! Sorry to hear you didn't have a similar reaction to it than I did.
Ahahaha, and I'm in Minnesota!! It's even more blasphemous I think not to LOVE the Coens with all your body and soul as he's so well-loved here, but sorry, I just don't. But hey, I didn't say I hated the film, I appreciated it to some degrees, but can't say I love it. But I do love Isaac's performance, so there 😀
ckckred · January 28, 2014
Nice review. It's between this and her as the best of 2013 in my opinion. What I love about this movie is how the Coens depict Llewyn, he's an unsympathetic guy that you sympathize for. Isaac's performance really brings the character alive.
Not seen Her yet, but I am itching to off the back of the near universal praise there's been for it. Isaac is so natural in the role it feels like it was written for him. Thanks for the kind words my friend.
Nick Powell · January 28, 2014
Glad you touch upon both the cinematography and the "hard to like" attitude the Coens use in all of their films with their leads. This is such a masterpiece of a film on so many different levels and it's oh so subtle. Good review!
Thanks a lot Nick. Masterpiece is the best and only word I can use to describe it really.
Joseph@thecinemamonster · January 28, 2014
"Another masterpiece from the Coens" says it all. Totally agree, easily one of the best of 2013. Outstanding article, friend-o!
You are, as always a gentleman. Glad you agree. This is one of my favourites of the last 12 months.
Tom · January 28, 2014
Excellent review, sir. Nailed this one on the head. I thought it was "achingly beautiful and melancholic" as well but I couldn't form the right words to describe that. This movie is really something special and I am compelled to think that even more because Llewyn Davis is not a particularly likable fellow. Excellent movie.
Thank you immensely Tom. This has stayed with me more than a lot of movies of recent times. The scene of the cat staring out of the subway window with Fare Thee Well playing was simply beautiful.
Absolutely. Man this movie has been growing on me more and more as well since seeing it weeks ago. That scene was great, but one of my favorites was the trio of Mulligan, Timberlake and that other guy (sorry fella, can't remember your name lol) singing 500 Miles Away. Incredible moment.
Ah, you're referring to Stark Sands, aka Troy Nelson. That was a great moment too, you're right.
CinemaClown · January 28, 2014
Brilliantly written. Coens' aren't one of my favourites but I found Inside Llewyn Davis more accessible than any of their previous works, barring No Country For Old Men. Also, I think it getting snubbed by the Academy, when seen from the other paradigm, kind of perfectly suits the story of Llewyn Davis 😀
Ah, that's very kind of you to say. I like where your head's at re: Oscars. It's a crime, but you get the sense Llewyn would prefer it this way.
Terry Malloy's Pigeon Coop · January 28, 2014
Great review as always man. Hopefully checking this out tomorrow and really can't wait.
Chris. I think you're gonna love it. You're a man of refined taste. Looking forward to your review mate.
keith7198 · January 28, 2014
Very nice review. I'm a big fan of the film. It didn't hit meet right after viewing it but over time I've grown to really appreciate what all the Coens were doing.
That's interesting; it's stayed with me too, especially the scene in the subway with the cat looking out of the window. Loved that. Thanks for the kind words.
Mark Walker · January 28, 2014
Marvellous review Mark. I seen it last night and I'm still trying to process it all. Needless to say, I loved it. One of the years very best and scandalous that it's been omitted for a lot of Oscars.
Really pleased that you liked it Mark. We're definitely on the same page; it's one of the best of 2013 for me also.
theipc · January 28, 2014
I love the Coens but I have no desire to see this at all. I'll live this one through you.
You should give it a try, you never know! It's the Coens at their best in my book.
Popcorn Nights · January 28, 2014
Nice, insightful review Mark. Haven't seen it but will do in the next few weeks.
That's kind of you to say, thanks mate. I hope you like it; would be interested to read your thoughts.
Movie Review World · February 1, 2014
Nice Review and Its great to see this film getting so much love from the movie review community. Despite its downbeat and melancholic tone I found the Coen's latest effort one of the most hauntingly beautiful films of the past year.
Three Rows Back · February 2, 2014
Thanks buddy. "Hauntingly beautiful" is as great a description as you could give. I genuinely think this will be deemed a classic in years to come.
Lights Camera Reaction · February 2, 2014
Lovely review, and so detailed too. Glad you liked it, I finally saw it the other day. It's absolutely remarkable, really loved it. I think the cat was a metaphor of Llewyn's old partner, I think his name was Mike? Isaac was hauntingly brilliant. "There's something both maddening and admirable about his bloody-mindedness." completely agree with you there.
Thanks so much. The cat as a metaphor for Mike is an interesting theory. What makes the Coens such enduring filmmakers are their ability to produce films that are open to so many interpretations. This was a wonderful film; glad you enjoyed it as much as I did.
Nostra · February 16, 2014
Interesting thought about it being purgatory, you could interpret it like that. Nice review man.
Three Rows Back · February 16, 2014
Thanks buddy. Just the way I saw it.


We offer around 60 themes based on well-known stars from TV and cinema as well as our own designs.
The 70 cm school cones are especially popular in the western German states, whereas the angular 85 cm school cones are more prevalent in eastern Germany. This difference is a result of local traditions and persists to this day.
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All the production stages have been developed and optimised by Nestler. Years of experience and tradition come into play here.
A majority of the production work is done by hand, but machines do play a supporting role.
If you would be interested in arranging a guided tour of our factory for the children in your kindergarten, please feel free to contact us: +49 37341 18910.