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March 28, 2015, 4 p.m.

WHAT better way to get back to the roots of music than to listen to acoustic percussions in a rusted out shearing shed.

WHAT better way to get back to the roots of music than to listen to acousticpercussions in a rusted out shearing shed.

Konrad Park and Lucky Oceans preparing for their performance this morning.

That's whatAcousticLifeof Shedsis all about, discovering the hidden talents of handmade old farm sheds, and turning them into havens of art.

The free event, has beenheldacross theWynyard municipality, with fivesheds chosen to feature artists and their work over the past two weekends.

The final performance will be held tomorrow in Milabena, Boat Harbour, Table Cape, and East Wynyard.

Acoustic Life of Shedswas organised through Big hART, a leading arts and social change company that produces critically acclaimed artworks across the country.

Big hART assistant producer, Bronwyn Folden said the performance in a shed created a more organic experience that's accessible to everyone and can be appreciated by everyone in the community.

For more information visit: http://www.acousticlifeofsheds.bighart.org

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Sheds haven for art on North-West

March 28, 2015, 3 a.m.

THERE might be 300 different Mens Sheds across Victoria but they all have the one goal to give men a place in the community to improve their health and wellbeing.

THERE might be 300 different Mens Sheds across Victoria but they all have the one goal to give men a place in the community to improve their health and wellbeing.

Representatives from most of the Victorian Mens Sheds have gathered in Warrnambool this weekend for the Victorian associations annual gathering.

Victorian Mens Shed Association president Phil Keily said gatherings were held in various locations around the state.

Its a great way to let them know whats happening with insurance, funding and various other bits of information, he said.

Information sessions were held yesterday and today they will visit the Mens Sheds in Warrnambool, Port Fairy, Portland and Heywood.

Mr Keily said the Mens Shed program had grown rapidly since the Victorian association was founded in 2007 with 30 sheds.

There are now 300 sheds across Victoria with about 10,000 members.

He said the sheds all had different management structures and membership bases, but each played a huge roll in its community.

Read the rest here:
Building life anew in Mens Shed

POETRY IN MOTiON: Londoner Ghostpoet and (below) his new album Shedding Skin

LONDONER Ghostpoet is coming to Dublin for a show off the back of the recent release of his third album Shedding Skin his first LP with a full backing band.

The 32-year-old, real name Obaro Ejimiwe, explains: On tracks Ive had bits of electric guitar, bits of bass, live drums, but never all together on one track, apart from a couple on the first record [2011s Peanut Butter Blues & Melancholy Jam].

But not over the course of a whole record, and I thought it felt like the right time to do it.

Asked if this will be the way he records his music from now on, Ghostpoet hints that he may be continuing in this vein for a little while.

Overall with the three records I have to date, theyve all been slightly different, and I feel like I wanted to stay in a particular spot for a while.

Its like moving house. I think I want to get comfortable in a zone for a while.

Not too long, but enough to squeeze out as much creativity out of it as possible and then see where it takes me from there, he explains.

And he believes the new record is tailor-made to work well in the live setting.

Ghostpoet explains: It was definitely on my mind when making the record I wanted to make a record that would translate well live.

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Ghostpoet sheds light on new album

Metros book of safety rules for rail operations runs more than 700 pages, a manual so thick that some transit employees refer to it by a nickname: the Brick.

In January after a deadly smoke event in a subway tunnel revealed problems with Metros emergency preparedness a fat new paragraph was added.

The insert warns, in part:

While in the control center, persons should refrain from shouting or becoming involved in loud cross-chatter between consoles/workstations.

The 108-word insert was directed at employees of the Rail Operations Control Center, or the ROCC, where workers monitor the second-busiest U.S. subway, governing the movements of trains.

During a crisis such as the event in which scores of rail passengers were caught in a smoke-filled tunnel outside LEnfant Plaza, the ROCCs role is to calmly and proficiently help direct Metros immediate response.

On Jan.12, however, the center apparently contributed to the chaos.

Moments after a Virginia-bound Yellow Line train left the station at LEnfant Plaza that afternoon, it encountered heavy smoke in the tunnel and stopped. Amid a subsequent cascade of mechanical and communications failures, the six-car train remained stationary as sickened riders, coughing and gasping for air, waited more than 30minutes for help to arrive. One passenger, 61-year-old Carol Glover, died of smoke inhalation.

How the controllers and supervisors based in the ROCCs Landover offices conducted themselves that day, after an electrical malfunction on the tracks generated a massive volume of smoke, is one of many aspects of the crisis under investigation by the National Transportation Safety Board.

Although the NTSB and Metro officials have declined to comment on the performance of the ROCC whose director retired in February the instructions added to the Brick on Jan.21 suggest there were problems that day:

More here:
Addition to Metro safety manual suggests problems at control center

A new restaurant due to open in the US is claimed to be the largest in the country to be built using shipping containers. The Smoky Park Supper Club in Asheville, North Carolina, is constructed from 19 containers and was built by shipping container construction firm SG Blocks.

The Smoky Park Supper Club sits on a 1.8 acre (7,284 sq m) site on the side of the French Broad River, allowing customers to arrive by car, foot, bike or boat. The site was formerly brownfield and so required a thorough clean-up operation prior to the start of construction.

SG BLocks vice president of sales and business development David Cross tells Gizmag that it takes 8,000 kWh of energy to melt down used shipping containers and only 500 kWh to reuse them for construction. He estimates that, in using shipping containers, the construction of the Smoky Park Supper Club saved a potential 142,500 kWh of energy.

In order to reuse the containers, they must first be stripped of any exterior coatings. They can then have fresh coatings applied and be prepared for installation.

It took three days to install the 19 containers used to construct the Smoky Park Supper Club. Cross says the build could have been completed in one-and-a-half days, but that it was decided to take more time and progress methodically. In addition, the extra time taken helped to minimize the increase in traffic caused by the transportation of the containers.

The project, including initial contact and design, started in 2011, with the build being completed in May last year. The restaurant is due to open this (northern) spring, with the time since installation having been taken to complete the post-build work.

The video below is a timelapse of the Smoky Park Supper Club being built.

Sources: Smoky Park Supper Club, SG Blocks

Go here to read the rest:
Biggest shipping container restaurant in US gets ready to take its first booking

The long wait for a waterfront restaurant on the underdeveloped East River is coming to an end.

After months of delays, Industry Kitchen will open in mid-April at 70 South St., near Maiden Lane and Pier 15, Side Dish has learned.

Super Storm Sandy stopped construction on the 5,000 square-foot restaurant from Merchants Hospitality Group in 2012.

The indoor/outdoor 300-seat concept, designed by hotshot ShoP Architects, was chosen by the citys Economic Development Corporation to help develop the lagging waterfront.

The city wants to open up the riverfront to residents, with plans to develop a public beach, parks and other forms of recreation, especially along the neglected section from the Brooklyn Bridge north to 38th Street.

Industry Kitchen will be a rare high-end eatery on that once-industrial stretch underneath the elevated FDR Drive.

The views will include the city skyline, the harbor and the Williamsburg and Brooklyn bridges.

The executive chef is Marco Arnold. From an open kitchen, Arnold will oversee seasonal American cuisine fresh pastas, grilled meats, fish, vegetables, salads and pizzas from two large custom-made wood-burning ovens.

Custom cocktails and craft beers are also part of the menu. Desserts will include a caramelized chocolate pizza extravaganza and there will also be a brunch menu featuring sunny side up eggs onpizza.

The spot is the latest from owner Abraham Merchant, who lives nearby in Battery Park City and has a long list of well-known eateries, including Philippe by Philippe Chow, Clinton Hall,SouthWest NY, Merchants NY Cigar Bar and Merchants River House.

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East Rivers Kitchen set for April

Maketto. Such a tease.

The seemingly forever-in-progress restaurant/market from Toki Underground's Erik Bruner-Yang and DURKL's Will Sharp hasbeen on local "Most anticipated openings" lists for three years in a row. But there's finally an opening date: April 10, 2015, with a pre-party on April 4.

We've added that 2015 in the date because this is not the first time we've been told that Maketto will open in April.

In fact, there have been many overly optimisticpredictions of Maketto's opening date over the past few years, many of which were our own.

2012

June 4, 2012: "As of right now, it is hard to tell, but the goal is early next year." -- Erik Bruner-Yang in Eater

August 8, 2012: "[Maketto]is aiming for a Spring 2013 opening." -- Shilpi Paul, DC Urban Turf

2013

March 25, 2013: "On the weekends, Bruner-Yang envisions a full dim-sum menu and a farmers market in the open-air space out back. He expects all this to happen in six months, too, although demolition just recently began." -- Tim Carman, The Washington Post

July 8, 2013: "Maketto, DURKL's Will Sharp and Bruner-Yangs modern mixed-retail and restaurant marketplace located at 1351 H Street NE, is not set to open until late 2013." -- H Street Great Street

Excerpt from:
Every Maketto opening-date prediction since 2012

The sixth hole of the newly refurbished St. Mark Executive Golf Course at the Lakehouse Hotel & Resort in Lake San Marcos.

LAKE SAN MARCOS A new restaurant and an upgraded executive golf course will debut this week in Lake San Marcos at the Lakehouse Hotel & Resort.

The Tap In Tavern, a 70-seat eatery that will serve 25 microbrews, and the revamped golf course are the latest improvements undertaken by Eat Drink Sleep, the company that took over hospitality operations three years ago at the 50-year-old resort community on San Marcos southern border.

Brett Miller, CEO for Eat Drink Sleep, said his company has been gradually but steadily modernizing the buildings and grounds of the communitys hotel, restaurants and golf courses. Because of the dilapidated condition of some of the rundown properties, it has taken quite a bit of time and money.

Two years ago, the company revamped the resorts 250-acre hotel property. The newly renamed Lakehouse Hotel & Resort was honored in 2014 as one of the Top 25 Hotels in the U.S. in the TripAdvisor Travelers Choice Awards.

Since then, the focus has been on improving the resorts recreation and dining offerings, said Miller, whose company also runs the upscale Tower23 Hotel and JRDN Restaurant in Pacific Beach.

Lake San Marcos has two 18-hole golf courses, which have been collectively renamed the St. Mark Golf Club. The full-length 7,000-yard course was renovated first, with the addition of new water hazards and an overhaul of the greens. On Tuesday, the renovated St. Mark Executive Golf Course will reopen at 1556 Camino del Arroyo, San Marcos.

The renovation, which cost more than $1.75 million, includes a new 2,700-yard, par-58 design, new tee boxes, a new putting green, a golf simulator machine and updated clubhouse.

As part of that renovation, the old pro shop was gutted and converted into the Tap In Tavern, which Miller said should open either Tuesday or Wednesday.

Miller said he hopes the restaurant will become a popular community gathering spot.

Link:
New restaurant at Lake San Marcos

Joseph Voll and Robert Dunn were business partners in a pair of restaurants in Connecticut called Macdaddys Macaroni & Cheese Bar. One restaurant was held in what would be known shorthand as the Monroe LLC, and the other similarly as the Fairfield LLC. A third company without a restaurant, the Management LLC, provided operational services to both Monroe LLC and Fairfield LLC.

Voll and Dunn owned all three LLCs as 50%-50% members, with the idea that profits would flow up from Monroe LLC and Fairfield LLC into the Management LLC, which would then distribute the profits equally to Voll and Dunn.

Voll was a construction general contractor, and he contributed the moneys and labor to build the first restaurant, which would go into Monroe LLC. For his 50%, Dunn contributed the concept, menus, and operational support. Dunn then was working as an investment broker, but soon agreed to give up that job and work at Monroe LLC on a full-time basis.

The first Macdaddys opened on July 4, 2011, but even before the concept was proven to be viable on a long-term basis, Voll and Dunn started looking for a second location only a few months later. The two decided on a location, and cut a deal with the property owner whereby Voll, Dunn, the property owner and his wife (the latter two, the Swansons, taking profits in lieu of rent), would all be 25% owners in the second company, being the Fairfield LLC. Certain licensing fees and royalties would also be paid to Management LLC, which was owned only by Voll and Dunn.

Apparently, there was not enough profit to sustain Dunns financial needs, and so beginning in January, 2012, Voll started loaning him $4,000 per month.

The second Macdaddys finally opened in September, 2012, and it was to be run by the Swansons. However, about the time that Macdaddys opened, the Swansons had some medical emergency and were unable to manage that restaurant, so Dunn started managing both Macdaddys. (At some point, apparently, the Swansons ceased to be members in Fairfield LLC, leaving only Voll and Dunn as the remaining 50%-50% members).

Unbeknownst to Voll, investment banker Dunn had never run a restaurant successfully, and he also had sticky fingers. Only 10 days after the July 1, 2011, opening of the first Macdaddys, Dunn started taking unauthorized withdrawals from Monroe LLC, depositing $21,150 in cash into this TD Bank account from July, 2011, to February, 2012, and depositing another $17,600 in cash into his Jordans Future, LLC (named for his daughter), from August, 2011, to May, 2012. Dunn disguised the payments as management fees or consulting fees, etc., on the checks, which were never authorized by the Monroe LLC or Voll.

Dunn also took another $5,750 in unauthorized draws from Monroe LLC, and further used Monroe LLCs assets to barter for goods and services for his home, including lawn care services and firewood deliveries, for $6,320. A later reconciliation of Monroe LLCs books against its point-of-sale system showed a cash shortfall of $39,425 between June, 2012 and November 15, 2012. Dunn also diverted the insurance proceeds from Hurricane Sandys damage into a second bank account that he opened in the name of Monroe LLC but didnt tell Voll.

The rest is here:
The MacDaddy Of All Intra-Member Charging Order Versus Levy Disputes In Voll

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