Contrails sounds too everyday to me. :confused:

LOL.. ‘everyday’?? imagine trying to promote a business with that name – and everywhere you go the 1st question you hear is… “what’s a contrail?” (and I’m not joking in the least)

but now that you’ve described the band’s style, I hereby retract my oh-so-generous offer due to ‘creative differences’… 😉

How about a name that was thrown around my old office… ‘Room Full of Goalies’ (but the audience needs to know hockey)

You can even use my dead company name (pluralized) … ‘Contrails’

Try taking a hint from the aerobatic teams/performers… ‘Outside Loop’.. ‘Hammerheads’ (I think that was done already)…

I still like Free Beer (don’t we all???)

It all depends on what the band plays… the name has to match the sound.
You can’t have my buddy’s band’s name (A Few Small Problems)… and believe me, knowing the band, they all have a few small problems – great marketing op for me – and they’re very LOUD.

Well, I seem to have survived with no ill effects. 🙂

Maybe it’s just me but ‘supermarket’ food seems to go off so much quicker these days. Maybe they are putting less preservatives in the food, maybe it is the distance the food has had to travel, or maybe to my cynical mind the supermarkets know that people will not eat food that has past its ‘best before’ date?

Astonishingly it seems that something like 30% – 40% of all food purchased in the UK is thrown away. Pretty shocking when you consider the distance much of it has come, the amount of packaging and the impact on the environment.

To carry on regarding food ‘expiry’, If I may…

I have the dubious pleasure of currently being the evening/night cook at our one and only local bar/restaurant…. and quite honestly, I’ve never in my life seen greater waste of food. Even when delivered fresh to us from distributors, fresh meat product barely lasts 6 days (when immediately prepared and frozen).

Over the last month, we’ve managed to extend the ‘useful life’ of our meats… primarily by immediately portioning and/or preparing/freezing it in more manageable quantities. Strangely, the best preservation method for poultry product (once taken out to thaw) is to keep it in the walk-in beer cooler (1 degree C).

Produce is a continual battle… either it gets frost-bitten en-route or in the coolers once it arrives, and with space at a premium, the waste level is atrocious.

The worst in my opinion is baked goods… for all the preservatives present in ‘industrial’ bread, I’ve never seen a loaf go off so fast – including at home!

And why does Orange juice get white ‘clumps’ in it after its expiry date?? – isn’t it supposed to be simply juice of oranges?!?!

JJ

Tom,

Thank you… I shan’t comment on the Calgary Mossie (simply because I know nothing of this particular issue) but I’d simply like to thank you for sharing your insight and knowledge regarding our preservation issues and legislation.

James

A Stottie cake is a type of bread produced in the North East of England. It is a flat and round loaf eaten by Geordies

Ahhh… thanks for the explanation

All this bacon talk has given me a hankering for a mouth watering egg and bacon stottie

mmmm… now I’m hungry… I know what I’m having for ‘breakie’ in the morning (there’s a pound in the freezer approaching its best before date 😉 ) and poach those eggs in the bacon fat….mmm mmm mmm goood!!

(sorry, only have HP ‘Bold’ in the house at the moment)

Steve… curious now… ‘stottie’??? I ate a lot of just about anything Lancastrian and Yorkie (yorkish?) my last time in UK (eff’n ex-wife was a Scouse out of that combo)… please tell more ’bout ‘stottie’.

At one time Zwick’s Island was a landfill. I’m not sure about the area immediately surrounding the Sabre, but there have been issues with methane gas. The concrete piers supporting the lights on the nearby soccer fields have taken on a rusty colour.

Could this possibly be accelerating the corrosion?

As a quick side-note – my only previous visit to the Belleville Sabre was almost 30 years ago, and I seem to remember it used to face the opposite direction.

As for the ferrous oxide on the plinth (I’d not realize that had been a landfill) – 2 more potential answers… (now I’m no expert, but I had a client who worked exclusively in concrete, and I did stay at a Holiday Inn Express a couple times 😉 ).

Potential 1: I’ve noticed a fairly high ferrous content in the rock structure in the area west of Brockville (toward the Bay of Quinte) and this ‘rust’ may simply be symptomatic of concrete product made by a particular local manufacturer (dependent upon their source of raw materials)

Potential 2: Galvanic corrosion. The mounting plates for most (if not all) these aircraft are steel, and once in contact with a different metal, the ‘magic’ begins. Precipitation will obviously exacerbate the situation. The corroded areas I noted on the airframe itself (noticeably Aluminum Oxide) are not next to the plinth and I believe may be primarily due to pooling/slowly draining moisture.