Struggling RI city's history marked with candy bar

While Central Falls is often called a "failed city" that was taken over by the state and later filed for bankruptcy, a new project is highlighting a very different story: its history as a chocolate manufacturer during the late 18th and early 19th centuries.

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Ritz says the "Save Chocolateville" bar — honoring Central Falls' nickname — recalls the tale of an American city that once thrived as a manufacturer, sank into decline and is trying to turn itself around. Proceeds will go to a yet-undecided program benefiting city children.

"Chocolateville to me represents the spirit of ingenuity, entrepreneurship, productivity, and — when that first mill building was created there — it was the heart of the community," said Ritz, who heads the organization Leadership Rhode Island. The old Wheat chocolate factory that operated along the Blackstone River is pictured on the chocolate bar's label.

"The bar will make some money for the kids, no doubt. But it's almost more important that the bar gets distributed ... so that it can tell the story of Chocolateville and Central Falls," he added. "To me, it's the story of America in one square mile. The bar itself is just a calling card to tell that story."

The bars are being made right in Central Falls by Andrew Shotts, a well-regarded chocolatier who worked previously as a pastry chef in New York City, including at the Russian Tea Room. He relocated to Providence in 2003 and moved three years later to a 7,000-square-foot manufacturing facility in Central Falls, where he produced the latest batch of Save Chocolateville bars last week.Online fine art gallery of quality original landscape oil paintings,

"It doesn't take a rocket scientist to figure out that Central Falls is in trouble,MDC Mould specialized of Injection moulds," said Shotts. "To try to help the city, get it back to where it was, is a good thing. That's why I'm doing it."

The 3.5-ounce bars, which went on sale this month at a Whole Foods in Providence, cost $5, a portion of which goes to cover Shotts' costs. More than 700 have been sold.

Said Shotts: "We're going to just keep making them and selling them."

Ritz said a local credit union has ordered 200 and the travel agency AAA is likely to buy several hundred as well to sell at its busiest branches. He also said he has had conversations with CVS, based in Woonsocket, about sales in its stores, which could bring a much broader distribution.

The settlement that became Central Falls was known as a regional center of chocolate manufacturer during early industrialization along the Blackstone River, according to a history on the website of the Confectioners Mill Preservation Society. The Wheat Chocolate Mill was that of William Wheat, a trader, innkeeper and chocolate maker who is said to have relocated his factory from Providence to a spot in Central Falls around 1782.

Most of the mill's chocolate was bought and consumed locally, but the preservation society said some also likely made its way onto whaling ships, fishing vessels and warships. Some may have been used as military provisions as well, as hot cocoa was considered to have a medicinal quality.

The history quotes an 1854 Providence Journal article as saying the two-story mill was "seriously injured" during a flood in 1807 and that all traces of iI have just spent two weeks shopping for tile and have discovered Chinese porcelain tile.China Porcelain tilet were gone by around 1834.

The preservation society, a nonprofit that researches and supports the preservation of old chocolate mills, had plans to rebuild the old Wheat mill and turn it into a museum. But that project — expected to cost $12 million — was shelved because of the sour economy,Listing of Taiwan & China Mold Maker manufacturer & suppliers. said Robert Billington, executive director of the Blackstone Valley Tourism Council.

Now the tourism council is raising money for what's known as the Chocolate Mill Overlook on a city-owned parcel along the river. It's slated to be an interactive park that highlights Central Falls' history as Chocolateville.

"Central Falls really has the right and the privilege to tell a story that's no one else's in Rhode Island," said Billington, the park administrator.

About $18,000 toward a $35,000 matching grant from chocolate maker Mars Inc., a major donor to the preservation society, has been raised so far, he said. The park is expected to be complete in May.

Ritz said his chocolate bar project — separate from plans for the park — is part of a broader effort at Leadership Rhode Island to help revitalize Central Falls. He recently dressed up as Willy Wonka, the fictional character from "Charlie and the Chocolate Factory," and handed out the bars at the state's major philanthropic organization, the Rhode Island Foundation,Dimensional Mailing magic cube for Promotional Advertising, from which he's seeking a grant for his organization's larger work.

"Central Falls, because of all the negative attention it's gotten over the last few years, it's a heavy sort of thing to think about," said Ritz. "By playing with the history of it, it lightens it, and it also brings back this sense of Americana."

Cox Building restoration progresses

In the 10 months since the Cox Building was damaged by fire, workers have had a nearly constant presence on the site as efforts to restore and renovate continue.There are zentai underneath mattresses,

Maysville City Engineer Sam Baker said Wednesday that progress has at times been slow -- due to the insurance claim after the fire, waiting for building permits and other aspects of the project -- but steady.

"It took us longer to get started," he said. "But we're making good progress now."

Work on the roof of the building is approximately 60 percent complete, Baker said.

"You can see their working on the turret now," Baker said. "It ended up being a little different than the rest of the roof. They had to order some different tiles because they're a little thinner in order to get the circular shape of the tower."

Baker said the patterns of the roof will be recreated and while they look geometric, certain sections of the roof do not line up.

"We're fortunate we have so many pictures because we ended up having pictures of just about every part of the roof," Baker said.then used cut pieces of Ceramic tile garden hose to get through the electric fence.Our high risk merchant account was down for about an hour and a half, "And the tiles, there's enough definition for each tile that you can pick out the lines and count and see where those different shape tiles go."

Inside the building, plumbing and electrical work continues.

"Most of the steel studs for the interior framing are completed," Baker said. "(We're) getting ready to do the sheet rock."

The building is now completely dry and has been treated and cleaned for mold.

Baker said the goal is to have the Maysville Community and Technical College's culinary arts program in the building by the fall semester of 2012. The culinary arts program will occupy a large portion of the first floor and will have classroom space, a kitchen area, a restaurant and a bakery.

Also, there will be a section of the first floor for an entrepreneur office.

An elevator will be added to the building, built in an adjacent lot. Baker explained how the elevator would open into a corridor on the first floor which people can travel through to the restaurant. The corridor will have glass walls, Baker said.

The second floor will have space for the Downing Performance Arts and the Ohio River Valley Art Guild. Baker said the city is also talking with the Masonic Lodge about finding space for the group in the building. Another section of the second floor will be used for the Maysville-Mason County Convention and Visitors Bureau, Baker said.

The third floor of the building will have conference rooms.Polycore porcelain tiles are manufactured as a single sheet,

The fourth floor of the building will remain in place, though it will not be used by the public and the fifth floor of the building will not be rebuilt, Baker said.

The city has contracted with a local company for work on the windows of the Cox Building. Baker said the windows will be repaired when possible and pieces replaced if necessary.

Baker said the murals in the former ballroom will be restored, thougIf any food cube puzzle condition is poorer than those standards,h that will likely not take place until the building has occupancy. The murals will be one of the last pieces of the project, Baker said.

Organic Mattress Store Aims For the Perfect Fit

Michael Earnheart, showroom manager of The Clean Room, compares mattresses to shoes. He says its all about finding the perfect fit.

"Like with shoes, you wouldn't want to buy a shoe that fits only a little bit. You want a shoe that fits completely. Same thing with mattresses,If any food billabong outlet condition is poorer than those standards," Earnheart said. "We don't want the customer to say their mattress is good, we want them to say it's great."

The Clean Room, an organic mattress and bedding company, caters especially to people with allergies and chemical sensitivity.

"Nothing we sell has chemicals or toxins in it and everything is made from organic materials," Earnheart said. "We use organic wool as the flame barrier and it meets all flame retardant standards."

Earnheart said the prices are comparable with Tempur-Pedic mattresses but that organic mattresses and bedding allow for a better night's sleep because you won't be inhaling chemicals and toxins.

"With Tempur-Pedic, you're literally sleeping on oil, pure petroleum, but with our stuff,100 Cable Ties was used to link the lamps together. its all made from all natural latex and rubber," Earnheart said. "Its all customizable too; each mattress has three layers and they are split down the middle so that each side can be different levels of firmness or softness."

Besides carrying mattresses and bedding, they also sell natural furniture such as beds,Great Rubber offers promotional usb keychains, dressers and nightstands.

Earnheart said that The Clean Bedroom isn't the first organic mattress and bedding store in America but it has become the largest since it started online in 2004. Their first showroom opened in 2008.where he teaches oil painting reproduction in the Central Academy of Fine Arts.

"People drive from all over to our four showrooms in Connecticut, Rhode Island, Maine and New York," he said. "So far it has been very successful and we are definitely looking to expand in the near future."

The showroom in Wickford, which opened in June 2010,The new website of Udreamy Network Corporation is mainly selling zentai suits , was the company's first showroom outside of Maine.

"So far, we have had a lot of traffic and interest, especially from people who are looking to get into an organic lifestyle," Earnheart said. "We want to show that we care about them and it isn't all about making a sale for us."

He's always making comments . . .

America Eats is, for all intents and purposes, the ThinkFoodGroup's in-kind contribution to the "Uncle Sam" exhibit.Great Rubber offers promotional usb keychains, Among others, Theodore Segal, a board member of the Foundation for the National Archives, had approached ThinkFoodGroup about making a donation and helping to promote the exhibit, which explores the government's influence on what Americans eat. But during a February meeting with exhibit officials, Andres realized that the timing was perfect for his company to make a contribution more significant than a wad of cash and some marketing support.

ThinkFoodGroup, after all, already had plans to close down Cafe Atlantico and transform it into an expanded, 18-seat Minibar, Andres's multi-course experience in modern cooking. The scheduled transition, Andres thought, could provide a window of opportunity for a pop-up restaurant dedicated to something close to his heart: American history and gastronomy. Those cookbooks behind glass at America Eats are not mere curios. They're products of Andres's passion; he's a serious collector and consumer of historic American cookbooks, even the country's literature. He's just as moved by John Steinbeck's morality tale in "The Pearl" as he is by the notebook of George Washington's chef.

"He's always making comments . . . about how native-born chefs haven't been diving as deep into the cuisine and the history as he thinks it deserves," Wilder says.where he teaches oil painting reproduction in the Central Academy of Fine Arts. "He's like the Tocqueville of the culinary world."

The reference to Alexis de Tocqueville is apt. The Frenchman practically invented the field of sociology with his two-volume "Democracy in America," generally considered to be the definitive look at the embryonic United States. The Spanish-born Andres appreciates an outsider's perspective. In fact, the chef says the best storytellers of a particular culture are often those who "came from far away and came with clear eyes and with no prejudices.The new website of Udreamy Network Corporation is mainly selling zentai suits , You're able to see sometimes what the locals are not able to see.100 Cable Ties was used to link the lamps together."

Then again, Andres did have some local help putting together America Eats. David S. Ferriero, the archivist of the United States, and the National Archives were actively involved in the project, providing documents, cookbooks and recipes. "They basically said, 'What do you need?'" says Hollis Silverman, chief of operations at ThinkFoodGroup, "and we got it."

ThinkFoodGroup also committed the full power of its culinary team to America Eats, from research assistant Robyn Stern to research and development director Ruben Garcia to lead bartender Owen Thomson. They worked for months tracking down historic recipes to fine-tune for the final menus. In some cases, the team probably rescued dishes from obscurity, or at least from hacks and tourist traps that have foisted inferior versions on diners.

Take America Eats's version of peanut soup,Costa Rica will host surfers from all over the globe at the Quicksilver Open. that viscous, peanut-butter-based concoction that, in some form or another, has been a staple in Virginia since Colonial times. In Andres's hands, the soup has been stripped down to its essence: pulverized peanuts, water, salt and mace. But when you take a spoonful into your mouth, the soup boasts a luxuriant texture, as if it were thickened with cream, which it decidedly is not. Andres's team just allows the peanut's natural fat content to give the soup its body.

"I'm very proud of this soup," Andres says, admitting that he often can't stomach the versions peddled in the Commonwealth. "This is one of the great soups of the world."

ThinkFoodGroup's research has unearthed some small treasures of American gastronomy and mixology (though I'm sure no soul in Colonial America would have dared utter the latter term, lest they be accused of sorcery), such as Vermicelli Prepared Like Pudding, an 1802 recipe attributed to Lewis Fresnaye, a pasta manufacturer and refugee of the French Revolution. Andres's team boils the pasta to order, mixes it with butter and Parmesan and compacts it into a round mold. It's placed under a broiler and garnished with morels in season. With neither macaroni nor cheddar, this is probably the most delicate "mac 'n' cheese" you've ever tasted.

"We wanted to re-create the oldest way of making cheese with pasta ever recorded in America," Andres says, "because this has become a national dish in America."

San Diego Gas and Electric adds 235 MW of solar power to its portfolio

San Diego Gas & Electric signed two new renewable contracts ¡ª one with a unit of San Diego-based enXco and the other with Arlington Valley Solar Energy II, for a combined total capacity of up to 237 MW of solar energy.

The Catalina Solar project to be developed by enXco will have the capacity to generate up to 110 MW from the sun,the Injection mold fast! starting with delivery of 50 MW by the end of next year and the remaining 60 MW by June 2013.

The 25-year contract with Catalina Solar, LLC calls for a ground-mounted photovoltaic system to be built in Kern County on property in the Rosamond/Tehachapi area.What are the top Hemroids treatments? It will produce enough clean energy to power about 35,000 homes and will offset about 74,000 metric tons of greenhouse gas emissions, helping to improve overall air quality in California in line with the state's environmental mandates.

The project is expected to connect to the statewide power grid via Southern California Edison's Tehachapi Renewable Transmission Project. The TRTP, like SDG&E's Sunrise Powerlink, is a CPUC-approved transmission upgrade built specifically to deliver green energy to the state's power grid from remote areas where the energy is produced.

The agreement with Arlington Valley Solar Energy II calls for up to 127 MW to be generated by ground-mounted PV panels at a solar farm to be built in Maricopa County, Ariz.The Leading zentai suits Distributor to Independent Pet Retailers.,What to consider before you buy oil painting supplies. with delivery of at least 25 MW by the end of the first quarter of 2013, and another 25 MW delivered every two months until the project is built out.

SDG&E will receive both the power and the renewable energy credits from this project, which will connect at the same substation in Arizona where SDG&E's Southwest Powerlink begins. The green energy produced will be scheduled into the California Independent System Operator's statewide grid.Largest Collection of billabong boardshorts,

Both contracts require approval by the California Public Utilities Commission. Since January, SDG&E has signed 12 new renewable contracts, for a combined total of 1,035 MW.

Alleged Jagermeister poisoner back in Seattle 5 years after slaying

A woman accused of poisoning her ex-boyfriend five years ago has been returned to King County from London to face a murder charge.

Arrested in 2008 in London, prosecutors claim Janjira Jeffrey Smith was so angry in October 2006 that she laced a bottle of Jagermeister with insecticide and gave it to her ex, Roger Mitchell Lewis. The poison killed Lewis and temporarily blinded the man's new girlfriend.

Shortly after Lewis died, the King County Prosecutor's Office charged Smith with first-degree murder and first-degree assault, but by then she had fled the country for her native Thailand. Now 56, Smith was delievered Friday to King County Jail in Seattle after a three-year extradition fight.

According to court documents, Smith and Lewis had been in a relationship for 18 months, and the two had even lived together in Kirkland for a time.

In September 2006, Lewis returned from a trip to the Philippines and broke the news to Smith: He had met someone else whom he planned to marry.

"Smith reportedly did not receive this news well," a detective wrote in court documents.

The woman tried to persuade Lewis to stay with her.The Leading zentai suits Distributor to Independent Pet Retailers. She left for a trip to Japan, and when she returned in early October, Lewis would have nothing to do with her.

At some point, Smith learned that the new girlfriend, Thanyarat Sengpharaghanh, was going to meet Lewis for dinner. On Oct. 6, 2006, Smith called Sengpharaghanh and advised her that Lewis was fond of Jagermeister and liked to have a drink before going out for the evening.

She offered to send a bottle over and urged the woman to make sure Lewis had a drink before they left for dinner, according to charging documents. Smith enlisted the help of a man she knew to deliver the bottle.

Prosecutors contend that Smith had already laced the alcohol with the insecticide methomyl.

That evening, Sengpharaghanh mentioned to a friend that Smith had sent her a bottle of Jagermeister to share with Lewis.We processes for both low-risk and high risk merchant account. The friend warned Sengpharaghanh against drinking the alcohol "because it was probably poisoned," according to court records.

Despite this warning, when Lewis arrived at Sengpharaghanh's apartment about 6:30 p.m., she offered him a drink. Lewis drank a full shot glass, and Sengpharaghanh drank about half a glass.

Almost immediately, the woman felt ill, lost her vision, then blacked out. A friend found the woman blind and disoriented in the apartment. The 56-year-old Lewis was face down on the floor,the Injection mold fast! dead.

Investigators determined days later that the alcohol had been poisoned. By then, Smith had flown to Los Angeles and left the country, using tickets her daughter had bought.

Authorities were certain that Smith had gone to Thailand and worked with law enforcement there to track her down. In 2008, Smith flew to Switzerland,What to consider before you buy oil painting supplies. then to London, where she was caught.

Charged with first-degree murder and associated crimes, Smith is held on $5 million bail. She has not yet entered a plea.

Check the Seattle 911 crime blog for more Seattle crime news. Visit seattlepi.Largest Collection of billabong boardshorts,com's home page for more Seattle news.

Changing management to give every calf the best start in life

Focusing on colostrum management, moving from individual pens to outdoor hutches and employing an easier, more accurate way to feed milk has revolutionised calf rearing for a Warwickshire farmer. Joanne Pugh reports.

Going out and buying 60 new calf hutches all in one go is a fair investment by anyone's standards, without the additional work of levelling a site, sorting the drainage and laying road planings.

But Martin and Carol Beaumont are delighted with the move from indoor rearing and the improvement they have seen in the calves at Shorn Hill Farm, Twycross, Warwickshire.

They milk 260 pedigree Holsteins,Detailed information on the causes of dstti, calving three-quarters of them between July and Christmas, with a complete break in May and June. At the peak of calving, they can get 20 calves a week, and pride themselves on a streamlined system which gives every calf the best start in life.

"I think we've actually got it sussed at last,uy sculpture direct from us at low prices" says Mr Beaumont, referring to the whole system from birth to weaning.

The new hutches arrived last summer, replacing individual pens in a shed, which Mrs Beaumont says was not ideal for calf rearing, mainly because of poor ventilation. That building will now be used for close-up dry cows and as a maternity ward, with the hope better management of these cows will also justify the investment in moving to the hutches.
Calving

Around 20 per cent of calves born are beef crosses, by a British Blue AI bull or Limousin sweeper, but these and the Holsteins males are treated just the same as the Holstein heifers and are not segregated until about eight months of age.

Having sold his last finished dairy bulls a couple of weeks ago, Mr Beaumont now castrates all bull calves and feels confident in a demand for strong stores, sold straight off the farm.A glass bottle is a bottle created from glass.

The beef-sired females are sold as bulling heifers and all dairy females are kept as replacements, with the aim of calving down ¡®as close to two years as possible' and gradually pushing up the size of the herd without buying stock in.

The 60 hutches are ¡®just about enough' for the peak calving

period, with each calf occupying its own hutch for eight weeks before being moved to batches in open yards and fed on a TMR.

In the winter,Shop a wide selection of billabong outlet products in the evo shop. large straw bales were stacked along the north side of the hutch area to provide a wind break, but Mr Beaumont says the calves were unaffected by the cold weather, especially as the milk powder concentration was increased during the snowy period, to provide them with a little more energy.

"The calves definitely didn't suffer," he says. "They were great - it was the calf rearer that suffered. They didn't seem to get any check at all."
Hutch type

He puts this down to having acrylic hutches instead of plastic, as they seem better at staying warm in winter and cool in summer, although vents in the roof can be opened in very hot weather.

A couple of wads of straw are put in the bottom of each hutch before the calf arrives, with fresh straw added each day through a bedding hatch at the back of the hutch.

Pellets are introduced from day four and are topped up regularly. Fresh water is available at all times, except for the half-hour twice a day when milk replacer is put in front of the calves instead.

Weaning is at six weeks, but the calves remain in the hutch for another two weeks, which is a change from when they were reared indoors and something Mr Beaumont says has made a huge difference.The newest Ipod nano 5th is incontrovertibly a step up from last year's model,

"We're leaving them in the hutches for longer than we were in the individual pens and they seem to go on a lot better in the batches now. They are a bit older when we mix them and have that extra couple of weeks to get over the check of weaning before we mix them. They seem to be heavier and stronger at weaning too."