My name is Heather and I also have a vegan website. My sites is veganssecret.com. I am a Kinesiologist and Personal Trainer and love cooking & eating!:)
I have a variety of information from health tips, tricks and Vegan recipes. I am newly vegan, used to be vegetarian. I made the site to help others in the transition.
I would love to do a link exchange with you, or even a guest blog post on your site! I hope you can take a moment and check out my site. Let me know what you think and if you have any suggestions that would be great!
Thank you so much for your time & I look forward to hearing from you soon!
Eleven2's support staff is always live, 24 hours a day. ... The Eleven2 management team consist of industry and technology veterans who work hard ... other mobile device accessible, like the company, Eleven2's management never sleeps.Its good service to maintain.
It seems like someone is always trying to open a restaurant in the inner East with overkill on thought for how to wow customers when all you have to do is serve better than average comfort food for a median price and decent service (think F.o.t. Mntn) for the working class.
It was a disgusting pizza.
Please bring back It's a Beautiful Pizza. Circa blows...
I'm surprised you had great service. I've been there twice. Once for brunch and once for a dinner service. The service I received was incredibally forgetful both times. Long waits for simple things like coffee or water. Both times a manager or a bartender had to step in to take care of basic things for the floor staff. I'm not sure if this is the fault of under-staff or under-training, but I have absolutely no desire to go back. Especially when inner-SE is fucking chaulk-full of places with better service and better food.
This has got to be one of the greatest stories ever....
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For those looking to garden and grow their own - but who lack space, time, tools etc..please consider yard sharing. check out hyperlocavore.com - a free yard sharing community!
very cool, folks! thanks for your hard work!
Yes I agree with that!
penn & teller also did an incisive docudrama on their one hour showtime program this past weekend on the 40 billion dollar lawn industry & the industrial/chemical companies that support/subsidize/propagate it, very michael moore-ish but still pretty interesting & worth a look.
Props to Marie and Kat. They have transformed our front yard into a beautiful garden. Now, everyone who walks by our yard, along with 5 neighbors yards, can't help but look and admire. Much more that a flat plot of grass. And love our veggie bag every week. Great story. Peace
muchohucho (and others), you might also enjoy this article on lawns and how much they be costing and stuff: http://www.newyorker.com/arts/critics/book…
Hopefully this article will help save my front yard from my significant other who wants to plow over the strawberry and potato rows and plant grass because it is less maitennance.
The Portland Restaurant Workers Association is not trying to unionize restaurant workers.
For those interested, please take a look at our website (http://pdxrwa.org/) to find out more about what we are doing to help ourselves (we almost all currently work in the restaurant industry) and others who work in this fun, interesting, but challenging field.
The Portland Restaurant Workers Association is trying to unionize restaurant workers. If everyone wants to work and eat at Applebees and Ruths Chris this will be great. But say goodbye to your interesting, small local establishments that are circling the drain in this economy. You want to put more strain on their bottom line?
Restaurant ownership is the riskiest venture out there, with the highest costs and the smallest profits. No really good fine dining restaurant could exist and at the same time obey the 4-hour to 15-minute break rule, or the paid sick leave rule. Honestly, is it really doable during a dinner rush for a server to take a 15-minute break?
Ask the owners of kenny and zukes, (the chef being an ardent liberal) about what a union would do to their small and (currently) thriving business. Bye bye.
Thank you for your insightful comments. If I had known about the Portland Restaurant Workers Association I certainly would have contacted them for comment. I would love to know more. Feel free to send me information at email@example.com.
As far as the article being non-representational of the service industry, I'll point out that we did our best to cover as many bases as we could given our time and space. I understand that many people go into service because it's a necessity (I believe our line cook and prep cook are both examples of that), but others enter the industry because they honestly enjoy the work. There are a wide array of experiences and perspectives in the service industry, and I'm sorry that you found the article lacking in some of those perspectives. Your comments go a long way in fixing that.
My intention in this piece was to illuminate a world that most eaters do not think of when they sit down for their meal. If, after reading this feature, even one diner is more conscientious of the work that you and your colleagues actually do and tip accordingly, then I feel this feature will have been a success.
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