Home Builder Developer - Interior Renovation and Design

Published: Friday, February 27, 2015 at 6:01 a.m. Last Modified: Thursday, February 26, 2015 at 8:51 p.m.

Statewide, 475 proposed projects totaling $1.2 billion have flowed into the Florida House of Representatives' Agriculture & Natural Resources Appropriations Subcommittee.

Alachua County's local governments and officials have got in on the action as well.

The largest local request is $12 million that state Rep. Keith Perry, R-Gainesville, is seeking to dredge Bivens Arm, the polluted, muck-filled lake into which a large swath of Gainesville drains, carrying phosphates, nitrates and sediment.

Perry has lived in a home on the shore of Bivens Arm for 28 years. He said it has never been a particularly healthy lake during that time, but he said its health and water levels have continued to decline as algae, high nitrate and low oxygen levels have choked the water body and led to fish kills.

East of Gainesville, Alachua County government has submitted a much smaller request for a study on how to clean up a much larger lake with much greater public access.

The county has put in a $312,400 request for an Orange Creek Basin Restoration Initiative study that would look at potential ways, including dredging, to remove and dispose of the 8 feet of muck on average that coats the bottom of Newnan's Lake.

Alachua County Environmental Protection Department Director Chris Bird said one significant question involved in potentially dredging Newnan's Lake is the presence of several dozen ancient canoes, some dating back 5,000 years, scattered across the lake bed.

Other parts of the county's requested study include looking at ways to stop stormwater runoff from eroding the natural phosphate deposits in Little Hatchet Creek and carrying them downstream to Newnan's Lake.

Six local municipalities Alachua, Archer, Hawthorne, High Springs, Newberry and Waldo have submitted a combined $13.3 million in requests for water and sewer infrastructure projects. Waldo, Hawthorne and Alachua want to upgrade or replace aging water and sewer infrastructure. Archer continues to seek money $3 million in this request to construct a sewer system and wastewater treatment plant. High Springs seeks nearly $2.5 million to expand its sewer system. Newberry seeks $3 million for a sewer plant upgrade and a reclaimed water system for irrigation.

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Among local water requests, Perry seeks $12 million to dredge polluted Bivens Arm

That ancient Roman architecture grew out of the influence of Greek and Etruscan styles is an indication of the closeness of interaction between cultures in the Mediterranean region and how civilizations adopted and evolved from each others influence. The Roman architectural style can be traced to Greek and Etruscan styles, the roots of these forming the basis of a style that would be adapted to reflect the aspirations and self awareness of the emerging Roman consciousness.

The Dorians and Ionians developed the architecture of classical Greece, hence the Doric and Ionic orders, which are systems of columnar design which formed the most striking feature of that architecture, and were mainly used to create an impressive exterior effect. It was the most important element in the temple architecture of the Greeks, and an almost indispensable adornment of their gateways, public squares, and temple enclosures. Each of the two types had its own special shaft, capital, entablature, mouldings, and ornaments, although considerable variation was allowed in the proportions and minor details. The general type, however, remained substantially unchanged from first to last.

There are three Greek orders in classical architecture, Doric, Ionian, and Corinthian, and two Latin orders, Tuscan and Composite, although the Romans also used the Greek orders with detail changes. The first and simplest of the three Greek orders, the Doric, has a plain bell-shaped capital, and was intended by the ancient Greeks to convey masculine form and dignity, basing its proportion on the average mans foot compared to his height. The Ionic order is characterized by the two large volutes of the capital, and compared to the ruder, masculine Doric, the order was seen as feminine, depicting a mature woman in its design and proportions. The third of the Grecian orders, the Corinthian, is recognized by a bell shaped capital adorned with rows of acanthus leaves transforming into helices and volutes. Compared to the other Greek orders , the Corinthian is a riot of decoration, and reflected the Corinthians, who were wealthy and liked to flaunt their wealth through their surroundings.

The Tuscan order is the simplest and most basic of the five orders, and is similar to Doric but without decoration. This style was developed by the Etruscans, who lived in what is now Tuscany, and in an ancient example of ethnic cleansing the Etruscan civilization was obliterated by the Romans, together with its language, with only Etruscan architecture and their engineering achievements such as the invention of the arch, being adopted by the Romans. It is characterized by its simplicity in comparison with the other orders, leading Ruskin to complain that Tuscan.is no order at all, but a spoiled Doric.

The Composite order was a mixture of Ionian and Corinthian, which literally means to put together. Vitruvius did not recognize the Composite order, but Sebastiano Serlio diffidently proposed its inclusion in 1537 as almost a fifth style, a mixture of the said pure ones, and it has since been universally accepted. Serlio argued that since the Greek columns had represented men (Doric), women (Ionic), and virgins (Corinthian), and since Rome had triumphed over the rest of the known world, it could rightly create its own order as a combination of the classic orders.

The Greek employed strict rules regarding the way their buildings were to be constructed, and allowed only minor variations of the orders to be used in any construction. The main philosophy behind Greek architecture dealt with reflecting the honesty or trueness of forms, as are displayed in life and the natural world. This is evidenced clearly by the Greeks refusal to deviate from traditional forms in construction even when using new construction methods with different materials. The triglyph and metope which were carved into marble or stone construction were intended to imitate the rafter ends and spacings of wooden beams of earlier wooden construction techniques. Rather than developing a different style they chose to repeat the visual representation of traditional buildings in their true form. The ancient Greeks placed great importance on building temples to their gods, and endeavoured to bring a sense of humanity and art to their architectural forms.

Ancient Greek interior decoration may have looked like this.

The Romans were more concerned with developing new technological and engineering techniques rather than creating buildings for any philosophical or solely artistic reasons. By invading and conquering different territories they literally took from other cultures their greatest achievements and adapted them for their own use for the benefit and glory of advancing the Roman empire. Although the Romans, like the Greeks built temples to their gods, the Romans were far more interested in building amphitheatres, aqueducts, bathhouses, and were generally more secular in their mindset. Building impressive monuments, basilicas, palaces, and feats of engineering that would pay homage to the greatness of Rome and its emperor was far more important to the Romans than fawning to the metaphysical or the divine.

Dwellings were constructed in Roman cities and towns to suit the occupation of the owner, to reflect their social status, and to facilitate their trade. The Roman architect and engineer Vitruvius makes this intention clear when he states that the buildings will be arranged with convenience and perfection to suit every purpose. He further states that:

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History of Interior Design in Five Posts Part 1 ...

By Larry Mogelonsky, President and Founder, LMA Communications Inc.

Hotel room coffee1My morning coffee is a perpetual delight in my life, warming my insides, prickling my nose with its soothing aroma and sparking my brain for the day ahead. It's a simple pleasure, a momentary respite and a ritual I do not take lightly. I bet many of you are in the same boat! All subtle addictions aside, coffee is an essential part of many people's lives and as such, it merits your attention both at home and at work.

In this case, let's assume your place of work is a hotel or related to a hospitality setting in some manner or another. But that doesn't mean that the home coffee experience is not applicable; quite the opposite in fact. We want our guests to 'feel at home', and any actions we can take to better emulate a person's image of the ideal daily caffeine ritual with be greatly appreciated. With this in mind, I ask you to give your own honest opinion (as a traveler and not as a hotelier proud of his or her place of work): do you actually like in-room coffee? Do you get the same sense of solace and rejuvenation from a hotel cup as you do at home? Does anyone for that matter? Coffeemakers in guestrooms are all but mandatory design elements, but many properties only pay them lip service. Hence, whatever you can do to augment this micro-experience will do wonders towards guest satisfactions because it will come as unexpected.

It's critical that you reassess your caffeinated endeavors at this juncture because our collective appreciation of these beverages continues to climb through the roof. Call it the 'Starbuckification' of coffee as ever since this chain broke out in the 90s, we've all come to respect and crave a superior quality brew. This is coming, of course, from a North American perspective as many parts of Europe, Africa and Asia have upheld a high caliber of coffee-making for many decades or centuries prior to this company's worldwide expansion. Regardless of any oldfangled customs, nowadays Starbucks and its ilk represent somewhat of a gold standard for coffee excellence; if you can't match what they are doing then you're failing to impress guests in this regard.

Another important note on diction used is that I am talking about improving the overall 'coffee experience' and not just the actual coffeemaker. In this sense, we are talking a bit broader, encompassing in-room possibilities as well as anything pertaining to the 'club lounge' or 'social station' model. While augmenting in both areas will see results, you need only devote your energies to just one of the twosome, to the point where it becomes a feature worthy of praise.

As it stands right now, most in-room coffeemakers aren't total eyesores, but they aren't doing the room any favors either. Their designs often don't match the room's theme or color tones, nor are the most common accessories such as plastic wrappings, cardboard sleeves and Styrofoam cups very appetizing either, especially for our inner germaphobes. Chic, new and easy-to-use models like those offered by Nespresso or Keurig present a viable option for upgrading your in-room coffee selections. Apart from a few drawbacks such as restocking issues, these single-cup brewing machines provide guests with a variety of delicious flavors beyond stock packets of ground beans, thus adding to the perceived value. Moreover, you can investigate other niche coffee apparatuses like a French press or a cold brew system anything to differentiate your services and leave an impression with guests.

The other main area to explore pertains to tea. If you aren't a tea drinker, give it a shot; those three letters will change your life! Green, white, black, oolong, herbal and all in-between, there are so many different types of tea for you to choose from above the normal offerings you see on menus everywhere else. With teas you must also take into account the wide range of accompanying fragrances, which contribute to the extraordinary nature of each individual experience. Yes, give guests one or two familiar options so they don't feel completely blindsided, but then go for a few esoteric varieties to heighten the sense of surprise and interactivity (that is, unfamiliar or exotic tea bag labels can spur guests' curiosity by prompting them to read). All the better if your hotel already has its own private label or has partnered with a company that does just that.

Jumping over to the other side of the fence is the break room or social station concept. Often 24-hours in operation, these are perpetually restocked common areas where guests can procure their choice of caffeinated beverages in addition to other food items like fresh croissants, specialty pastries or sweet, savory cookies. Although a topic for a whole other discussion, let's just say that such companion treats have a tremendous compounding effect on one's coffee experience and they represent a great boon for differentiating a hotel's petit dejeuner.

The obvious shortcoming of favoring these lounge concepts over in-room coffee is that guests have to journey beyond their own rooms in order to take advantage of these complimentary treats. Despite this inconvenience, there are far too many advantages to this system for me to side with any in-room partisans, so much so that one could easily see how in-room hotel coffeemakers will become extinct within a matter of years.

First, by catering to everyone at once, it allows you to source a more complex coffee or espresso machine, delivering a far better brew but at the cost of regular maintenance and intimidating a few tenderfoot guests. Next, this lounge style encourages a social environment, which is oh-so-important to today's grab-and-go, millennial-centric culture. And heaven forbid you don't offer free WiFi at these locations. Third, with well-placed signage, such stations can become highly educational (who doesn't want to learn about what they put in their bodies?), transforming a quick coffee break into an interactive mixology event.

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Room to brew the future of in-room coffee | By Larry Mogelonsky

LINCOLN, Neb. The seventh annual Lincoln Wine and Food Experience returns in 2015 to offer wine lovers the opportunity to try different vintages and varieties. The event, presented by Russs Market, is the largest annual fundraiser for the Lincoln Community Playhouse and will be held at the Embassy Suites on Friday, Feb. 27 from 5 to 8 p.m.

The Lincoln Wine and Food Experience has become a must-attend event for people who love fine wine and food. The layout of booths has changed for 2015 to create more space for attendees, and the Reserve Room will be moved to the Atrium outside the main ballroom. Nebraska wines and foods will be showcased in the Nebraska Room, with sparkling wines featured in the Bubbly Room.

Approximately 90 booths will fill the main ballroom, offering an international selection of wines. Foodies can sample fine cheeses, Nebraska beef, gourmet desserts and other unique items. Russs Market Stone Hearth breads will be baked fresh at the event. In addition to the main ballroom, reserve room guests will enjoy an exclusive selection of reserve wines and a buffet prepared by Russs Market Catering to You.

Since its inception, the Lincoln Wine and Food Experience has raised more than $200,000 for the Lincoln Community Playhouse. This years goal is $40,000. General admission tickets for the main ballroom are $40 in advance, $50 at the door. Tickets for the Reserve Room are $60 in advance, $70 at the door. Those holding Reserve Room tickets may enjoy both the main ballroom and reserve room beginning at 4 p.m. Tickets are on sale at Russs Market locations in Lincoln.

The Wine and Food Experience has become an event that Lincoln looks forward to every year, said Pat Raybould, president of B&R Stores, Inc. Were glad that Russs Market can help the playhouse provide entertainment and education programs for our community.

WHAT: Lincoln Wine and Food Experience

WHEN: Friday, Feb. 27, 2015

48 p.m. with Reserve Room tickets

58 p.m. with general admission tickets

WHERE: Embassy Suites, 1040 P St.

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Russ's Market Hosts Annual Lincoln Food And Wine Experience

Last call is looming for longtime waterfront restaurant Sinbad's.

The restaurant's landlord, the Port of San Francisco, wants Sinbad's gone from its prime location on Pier 2 near the Ferry Building by March 21.

With its unmatched views of the Bay Bridge, Sinbad's has been a waterfront institution in The City since the 1970s. Despite decidedly mixed reviews from diners along with repeated warnings from the Public Health Department about food-safety issues the restaurant is a popular cocktail destination for service-industry workers, locals and tourists.

Sinbad's has also been a thorn in the Port's side, documents show.

It has often been late with rent payments and has bounced checks at one time the eatery owed the Port $220,000. Sinbad's also has caused at least five sewage leaks into San Francisco Bay over the past six years, the most recent of which was in January, according to a Port memo.

The restaurant is currently in the clear with its rent after paying $142,000 to the Port. But other major agencies along the waterfront say it is past time for Sinbad's to go.

The Port is on notice from the San Francisco Bay Conservation and Development Commission, which oversees waterfront activity, to demolish Pier 2 entirely by March, a deadline agreed to during the negotiations leading up to the America's Cup regatta in 2013.

An expansion of The City's downtown ferry terminal is also on hold until the restaurant leaves. That terminal is a vital transit hub for the Water Emergency Transportation Agency, which is tasked with figuring out how to evacuate San Francisco via water in the event of a disaster that knocks out the Bay Bridge and/or BART Transbay Tube.

Sinbad's owners, the Stinson brothers, agreed to go.

The restaurant said in 2012 it would close by Dec. 31, 2014. At that time, co-owner Tom Stinson thanked the Port for allowing the restaurant to stay until then. But last summer, Sinbad's asked for and received an extension from the Port to stay until March 21 of this year, with the stipulation that there would be no more extensions.

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Port of SF tells longtime SF waterfront restaurant Sinbads its time to go

Published 11:37am Thursday, February 26, 2015

Hardees is coming back to Austin.

Company representatives for the Northland Restaurant Group confirmed Thursday they hoped to build a new Hardees restaurant near Interstate 90 at 1406 of Fourth St. NW.

We have the best burgers in town and cant wait to come back to Austin, Dan Cole, marketing manager for Northland Restaurant Group, said.

If all goes well, company officials believe they could break ground on the restaurant in April, finish construction after about 90 days, and open the store with about 70 employees soon after.

Cole said Northland is looking to expand the Hardees brand throughout the Midwest and called the Austin location prime territory for a Hardees restaurant.

There used to be two Hardees locations in Austin, but both closed in recent years. A Hardees restaurant at West Oakland Avenue and Fourth Street closed in 2004 and another at 1300 14th Street Northwest closed in 2008.

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Hardees restaurant coming to Austin

Pergola Awning - Before After Slideshow 1
Before After the Milanese Pergola Awning - Rainproof, windproof, retractable patio awning installed by Milanese Remodeling in Chester County, PA. Contact Mark Milanese at Milanese Remodeling...

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Pergola Awning - Before & After Slideshow 1 - Video

Apex Kitchen Remodel | Asbury Remodeling
Asbury Remodeling - (919) 904-4548 http://www.AsburyRemodeling.com Hello, I #39;m Pam Wilkins, my husband Jay and I just finished a kitchen renovation project as well a...

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Apex Kitchen Remodel | Asbury Remodeling - Video

Can You Install Plumbing Pipes on outside Walls? Remodeling Tips
http://hometips.gregvan.com/plumbing.htm Click on this link for more articles and information about plumbing, building repairs and remodeling. Here #39;s a quest...

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Can You Install Plumbing Pipes on outside Walls? Remodeling Tips - Video

Branchburg, NJ (PRWEB) February 26, 2015

Somerville Aluminum, one of the largest home remodeling contractors in central New Jersey, has earned the service industrys coveted Angies List Super Service Award, reflecting an exemplary year of service provided to members of the local services marketplace and consumer review site in 2014.

Only about 5 percent of the remodeling companies in the New York/Tri-State area have performed so consistently well enough to earn our Super Service Award, said Angies List Founder Angie Hicks. Its a really high standard.

Angies List Super Service Award 2014 winners have met strict eligibility requirements, which include an A rating in overall grade, recent grade, and review period grade; the company must be in good standing with Angies List, pass a background check and abide by Angies List operational guidelines.

Service company ratings are updated daily on Angies List. Companies are graded on an A through F scale in areas ranging from price to professionalism to punctuality.

We are honored to receive such a coveted distinction from Angies List, said Gary Shiman, co-owner of Somerville Aluminum. The heart of our operation is our customers and providing them with the highest level of customer service is always our top priority.

About Angies List Angie's List helps facilitate happy transactions between nearly 3 million consumers nationwide and its collection of highly rated service providers in 720 categories of service, ranging from home improvement to health care. Built on a foundation of authentic reviews of local service, Angie's List connects consumers directly to its online marketplace of services from member-reviewed providers, and offers unique tools and support designed to improve the local service experience for both consumers and service professionals.

About Somerville Aluminum Go with the Pro: Somerville Aluminum is the areas largest full service home remodeling company with a 5,000 square foot showroom and design center in Branchburg staffed with on-site kitchen and bath designers and a team of home remodeling experts ready to plan and guide central NJ homeowners through any home renovation project, big or small. Built on three generations of reliability, integrity and experience, Somerville Aluminum has a solid reputation as a trusted source for any and all home remodeling needs.

Media Contact: Jodi Mayo Alessandri MG Media, LLC 856 US Hwy 206, Suite B11 Hillsborough, NJ 08844 (908) 874-9200 x111

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Somerville Aluminum Earns Esteemed 2014 Angies List Super Service Award