#Fort Valley Nut Company

[tetrisfinished]

CUBA 2023

okay so here we go! cuba 2023 trip recorded here so i don't forget! (or rather, when i do forget, i can come back here and recall :p)

JAN 11TH, 2023 - arrived at the airport at 3:30 am for our 6:15 am flight only to find out it had been pushed an hour. esa didn't sleep since leaving the house until bedtime that night and let me tell ya....sleepy toddlers are even LESS fun than fully well rested toddlers! when we arrived it was around 2:30 pm and check in was actually at 4 pm. but we requested an earlier check in and luckily were able to get a room right away! we had dinner - our first experience with the food. and then basically crashed in bed. i actually ended up going outside and catching a nighttime pool show which was super cool!

JAN 12TH, 2023 - my 32nd birthday! we spent the daytime at the beach! and in the eveninga after we showered and got dressed in non swim clothes, we took a ride on the hop on hop off bus that goes through varadero city. we hopped on but didn't really hop off - that was the extent of our outing - just to see what it was we might be experiencing. it was a nice sunny day and of course we went to the top level and had the wind in our hair. it was perfect. at night we went to the buffet where esa found a cat and fell in love with it. also that was the blessed day that yasir purchased a wicker cuban fedora from a local vendor at the beach. lol after dinner we went to go watch a show in the resort theatre area. prior to the beginning of the show, there was a clown/kids entertainer on stage. and of course esa found his opportunity and ran on stage to start uninvited dancing alongside him l o l. that was probably the highlight of my night. but we couldn't stay for long because esa was super tired and fussy when we forced him off stage so we went back to the room and called it a night around 9:30-ish.

JAN 13TH, 2023 - we took a tour in a classic american car with a company called authentic cuban tours to havana! we drove over bacunayagua bridge and saw a glimpse of the gorgeous yumuri valley. we went to old havana and new havana and saw the forts and the statue of jesus christ. we had lunch at a seafood restaurant that was so cool - it was the back of a really homely looking building (because we later found out it was actually a row of just people's homes!). it was such a gorgeous day that ended (as we were on our way back) with a cuban rain that brought about some chilly weather and wild atlantic waves for the next couple of days. when we got back to the resort, we had showers and then dinner. and then basically crashed in bed.

JAN 14TH, 2023 - this was a suuuuuper chill day! we didn't honestly do much and in the middle of the day (right after lunch) we went back to our room and took a roughly 3 hour long nap! earlier in the day, we went to the beach only to just come right back. the beach was empty (ie no one in the water) and the waves were nuts - courtesy of the previous day's storm. that night we had our first of 3 reservations at one of the in-resort restaurants. it was called la romantico - the gourmand restaurant. which was basically "continental" food. i enjoyed it! but by now i had also really started to enjoy the buffets since i figured out what i liked and what i didn't and i stuck to those specific items.

JAN 15TH, 2023 - in the morning we decided we would go back on the hop on hop off to varadero. except this time actually hop off lol so we got to the bus stop and realized the line was super long and nuts and since we had a stroller with us - we decided to wait for the next bus that came along. as it happens, another couple decided the same and when we were waiting we started talking. the other couple suggested we split a cab and when we split it ended up costing the exact same as the bus so we decided to do it! it was super convenient. when we got to varadero, we were dropped off at a scenic viewpoint and then we sort of walked around - saw the varadero street market and that was unfortunately all we could really get done. esa was going nuts running around on the sidewalks and occasionally on the roads so we called it and went back to the resort. as we were walking along trying to find the bus stop, the same cab driver who dropped us there found us and we ended up just going back to the resort with him. shukar alhumdulillah for the ways that Allah can make things work out for you. when we got back to the resort, again we showered and then i put esa down for a little nap. while he and yasir were napping, i went outside and sat by the beach and read my book under the sun. it was gorgeous and peaceful and courtesy of the cold-ish front from the storm a couple days ago it was still very quiet and calm (crowd-wise anyway lol). that night we had our reservation at the japanese restaurant and so we went to dinner and it was tepenyaki. it was really good food and i thoroughly enjoyed it! afterwards we went to the lobby where there was live music happening and esa had the time of his life dancing along. it was adorable.

JAN 16TH, 2023 - on this day we booked our tour of the caribbean. we took a 2.5 hour bus ride with other folks and a tour guide down to the south of the province matanzas and first went to the open air crocodile sanctuary. yepp, you read that right. we saw live crocodies from baby to adulthood stage and my goodness these animals are TERRIFYING. while we were there someone even tried feeding them. like goodness, i think my heart leapt into my mouth as i saw a crocodile leap up to catch the piece of meat. anyway, after that we got back on the bus and headed to a place called point perdiz (point paradise...that name could not be more justified!). we got to this park area where there was a beach and we went into caribbean (gulf of mexico) water (NOT the atlantic as was what we had experienced at the resort). and my goodness that water and the temperature were PERFECT. we got some snorkeling equipment but didn't actually end up snorkeling. but the water was sooooo clear and absolutely gorgeous that we could SEE the fish inside. i was too scared to go to far even though the depth of the water wasn't huge, but i wish i had. it was such a pleasurable swim. that was also the day yasir got one of his signature headaches and that's just a fun experience for us all. the ratio of 2 adults to 1 toddler becomes 1 adult to 2 toddlers and it is ZERO FUN for the 1 adult. anyway over there we had lunch, it was also delicious. then we got back in the bus and headed back to the crocodile sanctuary where we waited for our boat to take us to the island guamo. the island used to be a resort however after a couple major storms hit and broke it apart, it ended up becoming more of a tourist destination as a museum to show the history of the native people of cuba. the natives (whose name i am now going to butcher) called the teines. i'm not even going to google this because i'm pretty sure i'm so wrong in my recollection that google won't even recognize what i'm looking for. after the tour of that island, we went back on the bus and came back to the hotel. we of course took our showers and went to dinner and then came back and crashed in our room.

JAN 17TH, 2023 - this was our last day of sorts because our flight back home was the next morning early in the morning and so we would have no time actually on the resort itself to chill. so in the morning after breakfast we went down to the beach and decided to do the small little resort catamaran trip. it. was. perfect. i went into the water, esa went into the water. they bring bread and then throw it in the water and SO MANY fish crowd around! it was such a fun morning i THOROUGHLY enjoyed myself. afterwards we went back to the room and of course showered and got ready. and then we had our last reservation for the trip - again at the japanese restaurant and again the food was great! came back to the room and packed up as much as i could except the last few things i would still be using the following day and then went to bed.

JAN 18TH, 2023 - sunwing once again crapped on us and delayed our flight by an hour. but we still caught the bus at the regular time to go to the airport. we checked in our bags and had some overpriced breakfast at the airport. then we chilled for a little while and got in to the flight. the flight was fine up until the end when this one couple sitting in front of us TOTALLY killed our buzz. but i truly and honestly do not want to discuss that right now. so i'm going to end my cuba post here.

maybe tomorrow i'll come back and tell you the story of the assholes on the airplane. but for now i want to end on such a good note. cuba is not a country of abundance. their regime is strict and is not fair to their citizens and the fact that we as outsiders can go and enjoy the country and the food and the sights and the experiences - there really isn't much i can say that's as all encompassing as the words Shukar Alhumdulillah. Shukar Alhumdulillah that we have been given this privilege - we do not know why and we are certainly not deserving but we give thanks always and regardless because while there are so many with more, there are even more with less and we always always should be grateful.

that's all i want to say for now. it was a wonderful trip! coming back to the cold - i definitely want to go back. but overall, such a wonderful week and i especially appreciated past komal because while we returned back home on a wednesday, i had the foresight when i was booking my vacation time to book off thursday and friday also. and that was a good thing.

i have finally understood the value in taking the vacation from the vacation lol got a shit ton of laundry done these past few days!

now i'm energized and ready(ish) to go back to work tomorrow! and that's all for now!

goodnight lovely tumblr-verse.

-k

[johnjhalseth]

The Shenandoah Valley Steam & Gas Engine Association 53rd Annual Show. The “Pageant of Steam”. Lots of smoke, steam and love for Trump here.

http://www.svsgea.com/

[placesiwannagoto]

burgess battery factory ontario

woodland school ontario

abandoned zoo ontario

abandoned sewage plant ontario

downsview park

eglington line

gargantua toronto

schneider's courtland avenue kitchener

old linseed mill downtown toronto

tremain road burlington toronto abandoned

the hearn generating station toronto

symes toronto

the malt toronto

lower bay station toronto

the ttc tunnels toronto

king eddie toronto

cherry beach bridge toronto

hoe bowl hyde park new york

haunted hinsdale house

midway park chautauqua new york

fountain bowl abandoned western new york

vsk emporium frewsburg new york

salamanca antique mall

allen park jamestown ny

the arcade building (26 n. main st.) jamestown ny

rizzos pharmacy abandoned

crescent tool company abandoned

clay pond falconer ny

chadakoin river

cobleskill reservoir

times beach

buffalo light shines

buffalo harbor state park

caddy's strip club toronto

sheridan bay park

niagara county krull park

japanese garden

st francis park

tillman road wildlife management area

beaver meadow family campground

east otto state forest campground

creation walk nature trail

yates park

larkin woods

billy wilson park

minnewaska state park preserve

fishkill ridge trail

appalachian trail boardwalk

makamah nature preserve

central park

delaware water gap national recreation area

gwynns falls trail

hudson highlands state park

liberty loop trial

pinnacle trail head AT access

stairway to heaven trail

hidden valley animal adventure

winding waters trail

lake erie seaway trail center

adirondack park

seven tubs nature area

lehigh gorge state park

wonder bread factory

bannerman castle

silo city

pines hotel

albany cold storage

fort crown point

saratoga homestead asylum

masonic temple

missile silos

conklingville

great sacandaga lake

jackson sanatorium

beech nut factory

grossingers resort

lyon mountain mine

st joseph's church

charlestown USA outlet mall

craig e claire castle

NYS inebriate asylum

red apple rest

tahawus

worlds largest pair of pants homer

the only two story outhouse in new york state phelps

interstate 81 crows

worlds oldest trees gilboa

smallest church in the world oneida

copper john auburn

the worlds largest roll of life savers gouverneur

hoss's country store long lake

drain tile museum geneva

scythe tree waterloo

worlds largest garden gnome kerhonkson

catskill game farm

sterling forest state park

kaaterskill falls trail head

jamestown river walk

stony brook state park

wappinger creek greenway trail

pulpit rock and the pinnacle loop

three valley campground

pfeiffer nature center eshelman property

carlton hill multiple use area

richardson cottage

stohrer's lodge

pfeiffer nature center lillibridge property

kinzua bridge state park

luensman overview park

pop warner rail trail

midway state park

cat rocks hiking trail

gertrude's nose

minewasaka trail

pfeiffer nature center & foundation

minnewaska state park preserve

kissing bridge

mill road scenic overlook

old erie canal historic park poolsbrook

hudson highlands state park

anchor diamond park

old erie canal state historic park

master skill falls trail head

appalachian trail conservancy

ausable chasm

storm king state park

franny reese state park

high rock park

blue mountain resort

duffield camp & retreat center

old erie canal park

the woods at bear creek

bear creek

erie county restoration area

lime lake

cream ridge

boyce hill

erie county bureau of forestry

hampton brook woods wildlife management area

parkside park

hamburg beach town park

anna mae bacon bird sanctuary

hamburg dog park

hamburg park (there's a few)

yates park

hamburg beach

orchard acres park

taylor road park

allegheny mountain trail saddles

hunters creek county park

gooseneck hill waterfowl sanctuary

majors park

bureau of forestry visitors center

the owens falls sanctuary

beaver meadow family campground

beaver meadow audubon center

northampton park

stiegelmeier park

greece canal park

akron falls

cabic pond

patterson state park

goose creek valley greenway preserve

martin road park

bennett beach

forest lawn

beaver lake nature center

black rock mineral springs hiking trail

mossy bank park

gratwick riverside park

warsaw village park

stiglmeier park

greenway nature trail

reynolds gully

nestico field

moorman drive park

cheektowaga volunteer firemen's park

eiffel park

garrison park

sloan village park

lehigh valley railroad rail trail

walden park

nob hill park

cheektowaga town park

naples community park

stony brook state park

chapman state park

rattlesnake hill wildlife management area

indian fort nature preserve

losson nature trail

times beach

kashong conservation area

art park gorge trail

bishop nature preserve

churchville park

keuka lake outlet trail

eighteen mile creek

west lake road school park

rock city state forest

zoar valley

three sisters trail allegheny state park

deer lick conservation area

mccarty hill state forest

keuka lake state park

pat mcgee trail

turning point park

maplewood park

griffis sculpture park

allegheny national forest

ccc camp seneca

lucien morin park

nannen arboretum

dublin hollow

ellison park

colton state park

the grove public park

gargoyle park

little valley rural cemetery

faun lake

east otto state forest

penn dixie fossil park and nature reserve

mutual riverfront park

river fest park

elliott creek park

miller park

conklin's gully

seaway trail

skywalk allegheny park

lake erie

honeoye inlet wildlife management area

white brook nature area

RMSC cumming nature center

mill creek nature preserve

blue cut nature center

keuka lake outlet trail

ontario county park at gannet hill

gannet hill

gorham lodge park

bristol woodland campgrounds

isaac gordon nature park

high tor wildlife management area

ontario county pathway

italy hill state forest

rob's trail hemlock lake

hemlock lake

county park mt morris

canadaigua lake south end state boat launch

finger lakes trail

west hills nature preserve

dryer road park

honeoye falls

bowen park

boughton park

honeoye creek wildlife management area

sandy bottom park

hemlock lake park

west river fishing access site

papermill park

geneseo river access park

fishers park

wheat road trailhead

Honeoye Creek

japanese garden

rob's trail preserve

charlie c major nature trail

canadaigua/rochester KOA holiday

wesley hill nature preserve

hundred acres trail head

times beach bird part

knox farms

letchworth

black rock canal park

chestnut ridge

holiday hill campground

tamarack campground

burchfield nature

triphammer falls

roy h park reserve

4-h acres

tareyton park

jones park vestal

lick brook

sugar hill state forest

montezuma national wildlife refuge

morgan hill state forest

labrador hollow unique area

beaver lake nature center

seneca lake state park

beebe lake

north utica park

utica marsh wildlife management area

conewango swamp wildlife management area

bowman lake state park

hudson highlands state park

lake taghkanic state park

nannen arboretum

allen lake belfast

mccarthy hill state forest

island park wellsville

william w white american chestnut plantation

bear mountain state park

erie canal park

reinstein woods

joseph davis park

niagara historic trail

five senses nature park

william's st park

river road park

black creek park

cave springs conservation area

ontario county park at gannett hill

sprague brook

caz park

fort niagara

new york parks boat launch

kiosk marble bench stone beach

girl scout park

rapids high hiking trail

niagara gorge

stella niagara preserve

pioneer park

lower trail artpark

town of lockport nature trail

frontage park

[riderdrauggrim]

Day Unknown. Sat, Sep 26, 2020.

Nervous about randomly hiding in 4G Motorsports parking lot, I'm awake a few short hours later around 6:30. I have the tent packed by 8:30, and huddle beside the bike, waiting for staff.

9:00 rolls around and I approach the doors, making my way back to the Parts/Service desk. A young woman who's family shifts her between Alberta and Toronto seems thrilled to meet someone else from Ontario. We check if they have a replacement battery in stock. They do not. And their mechanics are not in on the weekends.

But!

There's a MAGNACHARGE Battery megaemporium RIGHT across the street!

Heartened my luck might be improving, I trot over.

Nope.

They're closed on weekends.

I trot back to 4G, on the way calling Riverside Honda in St. Albert, the blokes who'd changed my tires. They sold their last YTZ14S on Friday. BUT they'd ordered more and they should arrive at the start of this coming week.

I run over my problems with their parts guy. He suggests I remove the battery and try starting the bike with another random battery attached; That might be able to isolate if it is my battery or my starter system/charging stator/rectifier/words.

Sounds good.

Back at 4G I ask if they have a charger or a booster. The parts girl knows where a tender is, but not how to use it. It's okay, I do. They graciously let me push the bike inside their service bay so I can tinker on it, good thing too as it starts to drizzle outside.

So! My battery: Out and Charging.

My bike: New battery hooked up to test the ignition.

My key: In the ignition, turning to activate the bike-*Crack*.

One of the few flaws I've found with the NC750 design is the key is needed in a secondary lock. Turn one way to unlock the frunk (front trunk) where the gas tank USUALLY sits on a motorcycle. Turn the other way to unlock the latch securing the passenger seat, this allowing you to lift it up to reveal the gas cap to fill the tank, which sits under the rider. The problem with this lock is the key does not fully insert. It's about 3/4 depth to the ignition proper.

Over time, this has created something of a weak point on the key itself, occasionally twisting ever so slightly if too much pressure is applied, if the latches are sticky, or the frunk is overfull and a bit jammed. This was usually corrected by sticking the key in and turning it the other way, straightening the blade out again. For this trip, due to the tail luggage making lifting the passenger seat incredibly difficult at best, I had opted to outright remove the pillion cover, leaving the gas cap exposed for easy access. All I needed the secondary lock for was to get in and out of the frunk, which I was doing several times a day to fetch out Goose and Hat, or store drinks, or change power banks.

Perhaps it was this excess of one direction twisting that finally did the blade in.

Perhaps it was just six years of use and wear.

Perhaps life just wanted to take the difficulty level up a notch.

In any event.

I was left holding the top quarter of my key. The remainder still inside the ignition. Even if I can get a new battery, I can now no longer turn on the bike.

My coworker who helped fund this adventure texts me to see how things are going. I tell him my key just snapped in half. He says if I didn't have bad luck, I'd have no luck at all. We discuss options. I'm 3,505 km from home. I'm 427 km from the nearest Honda dealership. I just want to Abandon Quest and Hearthstone out of here, but that's not an option. So I work through various plans.

I call Riverside back and get the Service department. Nick remembers me. I fill him in on the last twelve hours. "Wow." Indeed. He puts me on hold and consults his coworkers. If I can get it there, they'll try and squeeze me in and get this sorted. Some people have good luck using super glue to get broken keys out and then jury rigged back together. With my luck, I'll make a mess and fuse the tumblers and need an entirely new ignition system. The key is also a newer blade style, not a normal tooth house lock key. It's supposed to be stronger, amusingly enough. But it's not the sort of thing local locksmiths should be able to replicate, it needs a Dealership. So even if I got a Fort McMurray locksmith to fish the main part out, if he can't make a new one, I still can't Go.

AND there's the pressing matter of the battery.

During all this my battery on the tender has completed charging. I restore it into the bike, or try to, as the damn nut in the contact for the red lead slips out of the holder and falls precisely through the ONE (1) hole at the bottom of the compartment and somewhere onto the engine block. I don't hear it hit the belly pan, and wedging my fingers into every nook, curve and cranny yields nothing but grimy hands.

I call CAA anew. I get the same woman as the night before, so that helped since she already knew the first part of this story. I now have Multiple Problems that can not be fixed locally. St. Albert is outside the Alberta tow range of 350km. But my membership is from Niagara, and I'm covered for 500km. She calls them to approve it. They say 'of course'. One hurdle down.

She contacts the tow company. New hurdle.

Due to the nine hour round-trip commute, they don't run every single broken vehicle south to Edmonton every time someone breaks down. They wait for multiple items, load them all on a long truck, and do a couple runs a week. So. Yes, they can get my bike to St. Albert. Eventuallllyyyyy.

I get it; from a logistics and efficiency and financial perspective it makes perfect sense.

From a "but... my bike..." and waiting for a nebulous amount of time in a hotel somewhere just for it to get TO the mechanics, nevermind the unknown timeframe of the shop having time to look at it, figure out what's wrong, order new parts if needed, and install them.... Hrrrggggnnnnn.

So EMI came with the short bed and picked up the bike from 4G. The logic being, now it's in their secure compound, ready to go, and when they have a load ready, they'll shove it on and take it south for me. Solid.

How do -I- get back to Edmonton.

Well, there's several buses that run the corridor, presumably for the mine workers to get up and back around their shift days. Awesome!

Oh but they don't run again until Monday. Less awesome!

But what can you do.

My bike won't leave until monday at the /earliest/ anyway, so me being there any sooner really makes no difference.

I book a ticket - cheap at 65$! For a nearly five hour trip? I paid 85$ plus tip for the 20 minute taxi ride from Supertest Hill to Fort McMurray the night prior.

Leaving Monday at 8:30am, arrive near downtown Edmonton. Found a hotel for 80$ within a block of Riverside Honda, not as cheap as my beloved Whitemud, but Whitemud Inn being at the south center of the Edmonton bubble, I'd be paying more than the 15$ a night difference in a cab to get up to St. Albert region. So I'll be right nearby the bike if we can get it going, or I need something from my bags.

In the meantime.

I found an RV campsite literally next door to the bus stop. I called the owner and explained my experiances, and my need for somewhere to simply hide in a tent until Monday morning. Sure, I could try and hide -anywhere-, but for my own safety, and nerves, if I can do this cheap and legal, the better for it. She says she can help me out. She offers a site for a price considerably cheaper than the nearby hotels, which I of course agree to. It's a twenty minute walk from 4G, made longer by hauling two drybags of tent/sleeping bag and essentials, and a third partial of food. Plus wearing my gear. And being somewhat small and scrawny. I take several rests. I drink my Gatorades. I make it. She has the sweetest tabby cat with white socks, no tail, and the SOFTEST fur. Name 'Trouble'. Awwww.

Transaction complete, I set up my tent, kindly serenaded by a curious magpie.

I hear a nearby RV owner pull up, truck doors closing, and then I see a giant white monster making a beeline straight for me. My best guess would be Lab/Samoyed. The head was very much the rectangle block and jowls of a lab, but the pelt was definitely a living cloud. It gives an very quick sniff at my tent, and promptly accepts me petting it. I realize I've been pet-starved during my journey. All my stress is put on pause as I scruffle the heck out of this random dog's sides. In fact, twice I tried to move one hand to teach for my phone for a photo, and he turned in annoyance to see why I'd partially stopped. I hear a woman calling, and ask if he needs to go. He makes no move. In fact he tries to push backwards closer. On a whim, I drop to my rear and make a bowl with my legs. He promptly fills said bowl with his rump. Me on my butt and him on his haunches, I came up to his shoulders.

Good dog.

A woman shouts again, more insistent. I give him a bump with my leg. He resigns himself to getting up and heading home. I realize the owner can't see us, so I pop up and apologize for stealing her dog. She realizes he hadn't just ran off for no reason, and laughs, saying he loves people. Yes, I had learned this.

I needed that.

There's a valley beside the camp ground.

The trees are spent matchsticks, grey and charred and empty against the sky. New growth slowly fills in around the dead wood. I don't know if this is a remainder of the BIG fire of 2016, or another more recent event. It's a staggering amount of devastation, and only a small fragment of the damage done.

The clouds out here... I love skyscapes.

Beautiful.

[lnkhauler]

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Lincoln Kitchen Demolition LNK Hauling Junk & Moving Light Demolition – Kitchens & Bathrooms Are you looking to remodel your kitchen? Do you want to change a few things and need items moved out? Well, you’re in luck because LNK Hauling Junk & Moving Junk Removal Crew can do just that! We can demolish anything in your kitchen, from the sink and counter tops, to the entire kitchen itself…whatever it is you need! LNK Hauling Junk & Moving Junk Removal can demolish your entire kitchen and remove everything as well. We do things as small as removal of counter-tops, to ripping down cabinets, or even removing tile floor. Also, when you use LNK Hauling Junk & Moving Junk Removal for you kitchen demo needs, you can save a bundle on the junk removal of the items that are torn out. By hiring LNK Hauling Junk & Moving, you save a ton of money, compared to hiring one company to demo it, and another to remove the debris. LNK Hauling Junk & Moving Junk Removal has trained professionals that can handle all of your kitchen demolition needs. We take pride in your home, and have the utmost respect for it, as well. When we are doing kitchen demo’s we make sure to tarp off and cover everything close to the kitchen that could get dirty or harmed from the dust that is naturally created when demolishing a kitchen. Here are some other things we can Demo for you: • Shed Demo and Removal • Bathroom Demolition • Light Demolition • Debris Removal • Cabinet Demo and Removal • Carpet Demo and Removal 1. Turn off the electricity in the kitchen at the breaker box. Put a piece of tape over the breakers so no one turns them on by mistake while you’re working. You don’t want to get electrocuted. 2. Turn off the water. You can do this below the kitchen sink. 3. Turn off the gas. If you have gas appliances, turn them off at the valve that’s usually behind the appliance. To get to the valve, pull the appliance out carefully so you won’t yank the hose out of the valve. 4. Rent a dolly for moving the heaviest appliances. You can rent one at most home improvement center or equipment rental centers. 5. Throw a drop cloth over the floor. This will prevent scratches and other damage. If you are ripping out the floor, too, don’t worry about it. 6. Call LNK Hauling Junk & Moving for debris removal service. Now you’re ready to begin removing the old kitchen, piece by piece. Remove the Old Kitchen 1. Garbage disposal: Use channel lock pliers to loosen the compression nut on the garbage disposal. Once you do this and remove the retaining ring, the disposal unit will fall off. Have someone there ready to catch it. 2. Sink: Use a utility knife to cut the silicone bead on the edges of the sink holding it to the counter. Use a pry bar and a hammer to lift it out. Place pieces of 2 x 4 wood under the edges of the sink as you loosen it. Then lift it out. 3. Cabinets: Empty everything out. Remove the doors and drawers. If you are going to reuse them in another part of the house or donate them to charity or thrift store, label each door and drawer so they can be reassembled. Tape the screws to the hinges. Use a pry bar to take the cabinets off the wall 4. Countertops and backsplashes: Use a pry bar to remove the countertops and tiles from a backsplash. You can also use a saw to cut the countertop off in chunks. 5. Dishwasher. Follow these steps: • Remove the front cover from the bottom of the dishwasher to expose the wiring. • Use a voltage meter to test the wires at the dishwasher to ensure the power is still off. • Remove the electrical box from the unit. Unscrew the wire nuts and pull apart the wires. Start with the green wires, white and then black. • Disconnect the drain line from the dishwasher and the water supply line from the dedicated dishwasher stop. • Open the door to the dishwasher, then remove the screws secured to the underside of the countertop. Raise the legs using a wrench. Slowly pull out the dishwasher ensuring the wires are out of the way. Also, the drain line should come out with the dishwasher from under the sink. BEST KITCHEN DEMOLITION COMPANY IN LINCOLN NE LNK HAULING JUNK & MOVING REQUEST MORE INFORMATION. CLICK HERE CONTACT US: LNK Hauling Junk & Moving Lincoln`s famous junk removal hauling services! CALL (402) 875 7271 JUNK REMOVAL CALL (402) 881 3135 CLEANING CALL (402) 875 7305 HANDYMAN CALL (402) 590 8095 MOVING Open Monday to Sunday Lincoln Nebraska WEBSITE: https://junkremovallincoln.org http://www.lnkjunkremoval.com/ https://lnk-hauling-junk-and-moving-lincoln.business.site SERVICE AREA:

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[mobilemechanicsomaha]

Motor Home Towing Services in Omaha NE | Mobile Mechanics of Omaha

More information is at: http://24hourautotruckrepairomaha.org/motor-home-towing-service-near-me/

Looking for your Motor Home to be towed? We can make arrangements for the pickup of your RV or Motor home from the Dealership, camping ground or from any location within Omaha NE and deliver to your final destination. In addition to transportation and shipping, Mobile Mechanics of Omaha offers virtually any service needed,   that will help you prepare and secure your Motor Home or RV for its journey. In a nut shell, we will offer you the best Motor Home Towing solutions available with a tailored service to meet your needs. So just call us or leave a message for Costs? Free Estimate.

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MOTOR HOME TOWING SERVICE As one of the larger towing companies in the area we have a number of trucks that can handle much bigger vehicles than most of the other companies in the area. This means that we can handle your larger motor homes towing with ease and can get you back on the road faster than anyone else. This allows you to enjoy more of your vacation and to relax even when something does go wrong. We hope that our great service can keep your weekend or week from being ruined and that we can help you make fond memories instead of feeling like you wasted your entire trip. We have one of the fastest response times in Omaha NE and are proud that we are able to get to you before you get worried. This means that you won’t be stuck out in the heat for too long, even when the summer sun is beating down at its worse. We know that it can get uncomfortable in the city and that being out at night can be just as bad when you are stranded. Our response time will leave you amazed and will hopefully give you the little boost you need to stay positive about your trip. With our expertise specimen it will be the icing on the cake. The service will be so far the best in Omaha NE till today. Finally, our services for Motor Home Towing are available any time of the day and night without any restrictions to better serve your needs. We know that you aren’t always going to break down inside of business hours and expecting you to wait until the next morning to call for help isn’t something we want to subject you to. Instead, we want you trust that you can call and we will be there to help you even if it is 3am. This is one of the ways that we help keep you safe and ensure that you enjoy your time in our town. You don’t need to worry that we won’t be able to take care of your Motor Home towing; our towing fleet is more than equipped to deal with even the largest home. You don’t need to worry that we will make you wait and put you in danger or because you distress, we arrive very fast. Finally, you don’t have to worry about calling us too late; we are ready to help you 24/7.

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[wineanddinosaur]

VinePair Podcast: American Wine Has Boundless Potential

American wine has never been in a better place. Wine is now being made in all 50 states, and the map of exceptional wine regions has expanded well beyond California. From Virginia to Michigan, New Mexico to New York, Texas to Idaho, American grape growers and winemakers are finding exciting new sites for viticulture and, in many cases, unfamiliar varieties that are greatly expanding the boundaries and potential for domestic wine.

On this week’s VinePair Podcast, Adam Teeter and Zach Geballe are joined by VinePair tastings director Keith Beavers to give an overview of the current landscape of the American wine industry in conjunction with VinePair’s American Wine Month. They discuss the emerging wine regions in Paso Robles, the Columbia Gorge, and the Great Lakes, and ponder what America’s love of wine tourism will mean for these regions and others moving forward.

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Adam: From the Ritz Cracker display at Publix, I’m Adam Teeter. You don’t get it? But no, really from Brooklyn, New York, I’m Adam Teeter

Keith: From Brick City, I’m Keith Beavers

Zach: And in Seattle, Washington, very confused, I’m Zach Geballe.

A: And this is the VinePair Podcast. Zach, how are you confused? They had a press conference last weekend where Rudy Giuliani came live from the Four Seasons Total Landscaping instead of the Four Seasons Hotel.

Z: I guess…

A: So I’m coming live from the Ritz Cracker display instead of the Ritz Carlton.

Z: I got you. I feel like we’re like a week and a half late on this joke, though.

A: No, I think it’s good. I still think it’s hilarious. We’ll have to wait to see what it sounds like to the listeners, but anyways guys, so this podcast is all about American Wine Month. The month at VinePair, we’re devoting to all things U.S- made wine. I really want to thank our sponsors Virginia Wine, CakeBread Cellars, Domaine Carneros, and 3 Girls.

And I’m excited to talk to both of you about wine. Keith is our guest host, VinePair’s tasting director, for this week. But before we jump into that, we’ve been doing a pretty fun segment at the top of the show every week now about what everyone’s been drinking recently. I’m assuming you guys have been drinking some dope shit as of what happened last week. So Keith, what about you first?

K: Well, some dope shit is correct, Adam. Well, you know, American Wine Month at VinePair, I’ve been deep, deep, deep into American wine. And I’m really excited. I love Virginia wine, and I’ve been tasting some seriously great Virginia wine, and a lot has been sent to us. And it was kind of great. On Saturday, after the big announcement, I sat and drank a bottle of Jefferson Cabernet Franc from the area in which Thomas Jefferson allocated vineyard space, south of Monticello, to actually try to make America a wine-growing nation. And somebody came and they bought the property and they’re doing great things, and it’s just an amazing, beautiful Cabernet Franc so it kind of made sense. And I listened to the Jimmy Hendrix “Star-Spangled Banner” while I was drinking it.

A: Sweet. Zach, what about you, man?

Z: Well, I’ve also been on the American wine train, as I often am. And I think for me this past week, it was a lot of Willamette Valley Chardonnay. So Pinot Noir in the Willamette gets a lot of press, obviously. It’s by far what’s most widely grown and made there, but I’ve been really excited about Chardonnay from the Willamette and in particular a bottle from a producer called Cooper Mountain. Their old-vines Chardonnay, which I think date back to the late ’70s, some of the oldest Chardonnay plantings in the Willamette that are still in use and it was f****** delicious. So, I didn’t pair it with any music, Keith, I’m sorry. Well, pretty much all that gets played in my house these days are the songs my 2-year-old is obsessed with. So unless you really want to know how well Willamette Valley Chardonnay pairs with songs about bucket trucks and skid-steers, that’s another podcast.

A: Please, tell us more. So for me, that Saturday was a day I busted out the top stuff. And I’d had this bottle of Champagne in my house for a while and we just said, f*** it. So I opened a bottle of 2006 Pierre Jouët Belle Epoque Blanc de Blanc and it was awesome. ‘Cause I went out into the park in Fort Greene. Spike Lee was DJing, which was amazing. There was like a crazy amount of energy. And we just sat in the park myself, my wife Naomi, and Josh, who co-founded VinePair with me.

And we just drank the wine and it was really fun to watch everyone. And then people were sharing, you know, glasses and passing stuff back and forth. We had other things, too, but that was like the bottle that we popped first. You know, and it was just, you know, really memorable. And we actually, like, we brought coupes out with us.

It’s like whatever, let’s go full agro here. Just bring the glassware. And it was awesome. I mean, it was just a lot of fun, so that was, that was the most memorable thing I drank last week. Although I will say there was one other amazing experience I had, which was earlier in the day, actually that morning before everything got called, and this is why I was with Josh because I live in Brooklyn and Josh lives in Manhattan, so we don’t normally just find ourselves together when a random event like this occurs and everyone just decides to run out to somewhere and start drinking. But we had a meeting in the morning with Brian, this amazing entrepreneur who founded the sake distillery in Brooklyn called Brooklyn Kura, which now has pretty quickly over the past few years become known as the best Sake distillery outside of Japan. Sorry, sake brewery, and I’d never been to a sake brewery before, actually.

And first of all, the sakes were really delicious, but again, what do I know? I think they were very delicious. I enjoyed them, but I very easily admit that I don’t know a lot about sake, but these pleased my palate. And it was really cool to watch the process until I go back in the back with him and sort of understand how they’re actually making sake. Have either of you ever been to a sake brewery before?

K: No.

Z: I have, yeah, there’s one down in Oregon that I’ve been to.

A: It’s so interesting to watch what they’re doing. I didn’t realize how many people now are making more artisanal styles. Like, growing more artisanal-style rices in certain parts of the country. There’s a lot of really cool rice coming out of Arkansas, which I never would have thought of, and it was cool to watch. They don’t have the machine there that actually refines the rice. They’re actually able to still take advantage of the fact that there’s a lot of commercial sake distilleries in California. He was explaining all this stuff that we’re used to as Americans that sort of turned us off of sake, like the really warm sake bomb-type stuff.

None of that’s made in Japan. That’s all being made by Japanese companies, but in California, which I also didn’t know. But they have all these facilities where they can refine the rice. So they sell them to other people. But then there’s this one guy who he said is a little nuts, out of Chicago or maybe Indiana who’s started to set up his own sake place as well. And he went and bought his own refining machine. So he’ll take some of the more artisanal stuff and then sell them back to people like Brooklyn Kura.

K: This is insane.

A: It’s crazy. But then they soak the rice forever in water which I didn’t realize. And then the thing I didn’t realize is then they cook the rice and then they let a mold grow on it, and it’s actually the mold that creates the sugars that allows the fermentation.

Z: It’s really cool, too, because it’s like this weird kind of simultaneous fermentation. Well, not really two fermentations, but the Koji is producing the sugar out of the starch of the rice at the same time as yeasts are fermenting the sugar. So as you maybe saw some in-process as I have, it absolutely does not look like something you would want to ingest. It’s horrifying.

A: No, it doesn’t. Yeah. It’s literally like they’re just letting mold grow on rice and then when they go to brew it, it then comes out the way that it is, but he also had us taste some wild stuff. So first of all, another thing I didn’t realize was that sake doesn’t really age. He said that it can, but not in a way that you would think about with wine or things like that. Once it’s basically a cold temperature, it is what it is. He said there’s some funk, there’s some people doing some stuff in Japan where they are letting it sit for years and years. And it just changes. It just may not be the thing that everyone wants to drink. I kind of think it becomes a thing where like at the same time now people have a taste for Brett and stuff. It’s like, you get a taste for that kind of like weird funk that develops after the sake gets old. There’s definitely like a small population of sake drinkers that like that, but not a huge group. But that was super interesting to understand. And then they actually dry-hopped sake. And he poured it for us. And I literally thought that I was drinking liquid grapefruit juice. It was the craziest thing I’d ever tasted. And it was pink because it pulls out the colors from the hops, which is weird because hops are green, but for whatever reason, it ends up a pinkish-orange color, and they almost sell it as a rosé. And then of course they’re doing other stuff too. Like they’re making like a Pét-Nat sake. I was like, here we go.

Z: You really were in Brooklyn.

A: Yeah. I was in Brooklyn. I was in Industry City. But yeah, just shout out to them ‘cause they’re doing really cool stuff, and I thought it was delicious.

K: What was the alcohol on the dry-hopped?

A: It was like 12 percent or something like that. 12, 14. So, I mean it’ll hit you, but not in the way that other things will, it was very tasty.

I was very impressed and they’re of course trying to make sakes that they’re not encouraging you to then use as a spirits substitute for cocktails and stuff. Their whole goal is to have you drink the sake as it is. And also their big push, too, is to take it out of the American idea that you’re supposed to have it in those little short sake glasses. They obviously serve theirs in wine glasses and in smaller ones, more like what you would think of a white wine or something at a wedding. That’s kind of the way I think of what glass size they use. But he explained to me, too, where the small sake glass comes from, and it has nothing to do with aromas or anything like that. It’s that in Japanese culture, the more you’re serving the guests, the more pleasure it gives you. And so if it’s a smaller vessel, you have to serve your guests more often. And so that’s the only reason the sake glass is small, because we would constantly be refilling your person’s glass. And so that’s you showing yourself as being a very good host. But of course, Americans, as Brian joked, we see that glass and we’re like, “Sweet! It’s a shot.” We just throw it back. But yeah.

Z: This has been super interesting and I look forward to next year’s American sake month.

A: I know. Totally. But yeah, thanks Zach. You didn’t get the Ritz Cracker joke, now you’re just hating on my sake stuff.

Z: No, no I’m just saying let’s transition.

A: Well, yeah, let’s talk about American Wine Month. So I mean, all of us, we’re from different parts of the country. I mean I lived in the South for awhile. Then went to school in the South and moved up here. Zach you’re from the Northwest and then obviously went to school in New York. Keith’s from all over. Maryland, New York. So we’ve all sort of traveled a lot. And I think what’s really interesting about the United States is that first of all, as we know, there’s bonded wineries in all 50 States. As we noted, Zach, before we started the podcast, just being a bonded winery doesn’t necessarily mean that they’re making wine from vinifera, but they are making some sort of wine. But there’s really cool stuff happening all over the country. And I think what’s so exciting about it, is that it shows it’s not just about three or four of the regions that probably everyone knows. And there’s really amazing stuff coming from everywhere. And I guess my question to both of you guys to just start this is: Is there such a thing as American wine? What do you think American wine is? If someone said to you American wine, what would you immediately think of?

K: For me, I believe American wine is wine made from grapes that are not from here, by people that are not from here. We all came from somewhere else to be here, unless you’re an indigenous culture. And I think that American wine for me is defined by the ability to grow vines that are meant for the soils in which they’re grown in. And the wine is made in such a skillful way that it represents that area, whether it’s a Viognier, whether it’s Petit Manseng, whether it’s Cab Franc, whether it’s Grüner Veltliner, it doesn’t matter. In Texas they’re doing Tempranillo, and people dig it, but they’re also making fruit wine, you know? So I see American wine as this sort of Wild West mentality, but now finally with more information about science and technology, focusing more on the soil, more on where we grow grapes, why it’s good to grow them there. And then, making good wine. So that’s how I see it. And we’re not done yet. The Petaluma Gap in Sonoma was awarded in 2017. In Washington State, I just found out two weeks ago, two more AVAs were awarded in the Columbia Valley. So we’re still working on it, but I think that’s kind of what defines it to me.

Z: Yeah. And I think Keith you capture a really important piece here, which is what I often think about as well, which is this idea of — whether you want to use the Wild West metaphor — or to me, it’s just this idea that there was no existing wine culture in this country in terms of growing or consuming until quite recently. And some of what did exist was wiped out by Prohibition and it was slow to recover. And what’s been really exciting for me about American wine is that we are now at a place with the industry where it’s so much more developed and mature than it was 10, 15, 20 years ago. So that not everyone has to feel like they have to make a wine that refers to Europe. I mean, yes, the varieties, the cultivars, the clones, and of course the species itself is European in nature, but we are not necessarily seeing wine regions in the United States feel too confined by established European styles by saying, “Oh, well in Bordeaux, they plant these X number of varieties, and so those are the only things we can plant here.” Obviously you still see a lot of that. I don’t mean that those wines have disappeared. Of course they’re still very popular and rightfully so, but you do see experimentation with all kinds of different varieties and people saying, “Well, why can’t I grow a Spanish variety and a French variety and an Austrian variety and a Croatian variety all in my vineyard? I think they’ll work here. I want to make wines that are of these various styles or from these varieties. And I can do that.” And that’s a freedom that just does not exist in most other places. Few other places in the new world have similar spirits, but here in the U.S. we have this almost endless amount of land that could be potentially converted to viticulture, should someone want to do it.

A: Yeah, I think that’s true. I think the other thing that makes American wine so interesting is that this country is just so big. Every state is almost its own country. So, what works in the Finger Lakes may not necessarily work in Texas. But that’s OK  because there’s other things that can work. And I think the thing that started to define American wine for me, which I really like, is that over the last decade, two decades even, there’s become less of a focus by a lot of the really top producers — and then everyone else has followed — of having to make a wine in America that tastes like a wine from the Old World. It’s like no, the Cabernet from Napa tastes like Cabernet from Napa. There’s less of that now. I remember even early on in my wine journey, I would go to the North Fork and the winemaker would say like, yeah, we’re really going for a Right Bank Bordeaux. And now you don’t hear that as much here. Why aren’t we saying no, this is a North Fork wine, right? This is what it is. And becoming more confident that, yes, we can take the grapes from Europe and the wines don’t have to be copies of the wines from Europe to be considered high quality and to be considered best in class and all of those things. They can be their own thing.

K: And what’s cool about that is the fact that what we did was, in trying to emulate European wine, we created our own styles. Which is really kind of cool. I mean, I know the meritage thing never really took where, you know, in California there was this word called meritage. And if you had a meritage if you used all the Bordeaux varieties and stuff, but we ended up making our own stuff and created our own style, which is really awesome.

A: Totally.

Z: Yeah. And I think actually to the point that you were making, Adam, as well, I think even more excitingly now, not only do you not hear wineries, and wine producers, wine regions say, “Oh yes, our wines are comparable to the wines of ‘pick your French region of choice.'” But even something like Napa, which is obviously an American wine region, I don’t even hear as many wineries, say, “Oh, we’re making a Cabernet like a Napa Cab.” There is a real understanding that what makes a lot of these parts of the country that are growing grapes and making wine so exciting is that they are their own thing. And yes, there’s going to always be some similarities. I mean, to some extent the character of each of these varieties or blends is going to show through, but it’s cool that whether you’re in Virginia, or Washington, or Oregon, or Texas, or Arizona, or any other place, I think the more that producers in those places can be comfortable saying, “We think we’re making a wine that’s really representative of this place and of these varieties of this place, of this vintage.” Those are the wines that I think all of us get excited about. And the wines that are harder to get excited about are someone who’s trying to make a replica of something that already exists. I mean, yeah. If you can make a wine that tastes like Château Margaux and it’s way cheaper, I guess that’s cool. But really the most exciting thing for me is to make a wine that is clearly and interestingly of the place it’s from. And this country has a lot of interesting, cool places. As you mentioned, Adam, it’s this incredibly vast country with incredibly different geology, climates. All these things that make for incredibly remarkable wine regions. And we’re just still scratching the surface. I mean, Keith, you mentioned how there’s new AVAs being awarded all over. And I mean, I was excited to see that Hawaii has now petitioned for its first AVA. The only wine I’ve ever tried from Hawaii is a pineapple wine, which was actually kind of good. But this is vinifera to be clear. But I think that’s super exciting and like, we don’t know. There’s all kinds of possibilities still out there. And the cool thing about wine is that it rewards exploration and experimentation and taking a chance. Of course, not all of them will work out, but there’s always that possibility.

A: My question to you guys is, over the last decade, we’ve seen new regions in Europe that have always existed, but have popped really big in the U.S. and more money has flooded in. So I’m thinking about, for example, like the Jura right? All of a sudden, a bunch of somms are talking about it and it was everywhere. Sicily, specifically Etna. And then all of a sudden, now you have Burgundy producers buying land there. You have Barbaresco and Barolo producers buying land there. What do you guys think? If there was a region that you think was going to pop next in the U.S. and you think, “Oh my God, this is the region that’s going to pop. And every single person is going to realize how great it is, and there’s gonna be money flooding in there.” Is there one or could you think of one?

K: Yeah. I mean, what’s cool about Washington State is it seems to be a really big — what is it, the second largest wine-producing region in the country? And there’s been some very significant investments there starting from back in the day. And I think we’re already seeing investment in Virginia. So to think of a brand new space —

A: No. I’m not saying brand new because you look and Etna existed forever, right? It just, all of a sudden, who knows what it was? It was someone saying like, “Oh my gosh, these are like Burgundy. And all of a sudden, everyone just started dumping money. Right? And it became the thing people were talking about. I’m just wondering, what are a few regions in the U.S. we think that there could be or, maybe there isn’t yet. Maybe there is, I agree with you that the thing I think is most ripe for it is Washington. And that’s honestly just because for whatever reason, Zach might think I’m kissing his a** right now. But for whatever reason, like that stage has flown under the radar for a really long time for no explainable reason.

Z: Allow me to explain why.

A: Please, because the explanation I’ve always heard is that Oregon just got there first or whatever, and people start talking about the Pinot Noirs, and people just forgot that Washington was there, but I’m sure there’s a better explanation than that.

Z: Well, I think that the biggest thing that’s changed about the wine industry in my time in it, and the way that consumers tend to think, is one of the things that worked against Washington for a long time was that it had no clear cut variety or style of wine that was the signature. And there’s certainly plenty of famous and highly priced Washington Cabernets and Cabernet-based blends. Pre-“Sideways,” there was a lot of emphasis on Merlot and I think Washington Merlot is actually really an exciting wine, for sure. But the strength of Washington is almost like the strength of the U.S. in a microcosm. It’s the diversity and it’s all the different things that can be made. And we’ve only, I think just in the last few years reached a place where in the American wine market, there’s actual interest in a lot of different kinds of wines, a lot of different varieties, a lot of different styles.

And so there are still the diehard “I only drink Pinot Noir. I only drink Cabernet. I only drink Chardonnay” folks, but most wine people that I meet these days or talk to, they’re interested in trying something new. And that’s where I think Washington has an incredible possibility, which is to say, “Hey, we are growing over a hundred different varieties.” There are people focusing on all kinds of different things in this state. There are wineries that focus exclusively on Spanish varieties. There are wineries that focus exclusively on white wines from the Rhône Valley and south of France. There are wineries that do just about everything in their own way in various different sizes. And the thing, to come to your question about a region, Adam, I actually think that one of the most exciting places in the country and a place that I think the same kind of people who got excited about the Jura are, or will be excited about, is the Columbia Gorge. And the biggest reason for that is that it is such an incredibly unusual appellation and growing region for Washington. So it’s on the border between Washington and Oregon. And unlike the vast majority of Washington, it’s actually relatively cool and a little bit more wet. So it isn’t as much of a sort of high desert environment like much of Eastern Washington. It’s much more like the Loire Valley in France in terms of its climate, but with a very different geology and a lot more elevation. And so you’re seeing people make amazing whites from both well-known varieties like Chardonnay, but also Grüner Veltliner. People are doing interesting things with Tocai Friulano and then you’re also seeing a lot of interesting cool- climate style reds, which has not been a big thing in Washington State for sure. But there’s interesting Pinot Noir there. There’s amazing Gamay, you’re seeing people do fun things with Cabernet Franc. And, and as you move to the eastern edge of the Columbia Gorge, you do get a little bit more of what we associate with the rest of Washington. So a little bit hotter, but you still have that real river influence. So it is its own area. And what’s cool is you have all the other things that I think draws people to places like the Jura is the producers are all pretty small. There’s no big wineries. So the wines are niche there, and they’re small production. And unfortunately it makes it hard to find some of those wines around the country, for sure. But for people who are interested in exploring, it’s an area where there’s a lot of interesting small- to medium-sized wineries who are doing fun things. And that’s definitely one area, again, because of my proximity is part, that I think is ripe for more discovery around the country.

K: Well, I think based on your question, Adam, this is I mean what it sounds like to me is the United States, we’re still working on it. You know, we have a lot of work to do because in 1980, the first AVA was awarded to Augusta, Mo.  And then eight months later in 1981, the first AVA in California was awarded to Napa Valley. And since then, we’ve had 224 AVAs across the country. And for a long time, like I said earlier, people were forcing vines into soils that didn’t really work so much. But I think it’s not really about what the next exciting region is. I think it’s more about how we, as an American wine drinking culture, approach the places that exist. Maybe for example, Temecula has awesome wine. No one knows Temecula. Paso Robles.

A: I was waiting for it.

K: There it is. I am in love with that AVA. I think it’s an absolute phenomenon that it kind of flies under the radar because there’s a few brand names that are jiving on the American market that you can find in supermarkets in wine shops. But there’s also stuff that you can’t really get outside of Paso. Just like there’s things you can’t get out of Temecula, and things you can’t get out of Columbia Gorge. So I think that one of the things — and again, we’re in a pandemic and it’s different, but that’s not gonna last forever.

I guess what I’m saying is, we get to go to these places and see what these skilled winemakers are making. And I think the next thing with American drinking culture is to explore the diversity of the wines in the area. Let’s get people into Long Island Grüner Veltliner. And the thing is if you can’t get it, well the DTC, the direct-to-customer thing, is getting a little bit better. I think that celebrating what’s fun, and that in doing so we can actually educate the American wine consumer on more varieties, different kinds of cultivars and stuff. Like what’s Grüner Veltliner? Well, it’s this Austrian variety and it’s really awesome in Long Island, you know? So I think that’s where we should go next.

A: Yeah, I think, what’s difficult for people and I would say, you know, the best advice I could give about American wine is, don’t be scared to take a risk. And don’t turn your nose up just because you hear of a state and you’ve never heard that it makes wine before. Because I guarantee you there’s someone in that state making really great wine. Like when I’ve heard people be like, “Oh, Connecticut, they make wine? That can’t be good. Or New Jersey, New Jersey makes wine?” I mean I literally have not, which is a shame, ’cause I’m so close to New Jersey, there’s apparently a lot of amazing wineries in South Jersey. Yeah. You’re in New Jersey in Brick City, or Pennsylvania in Lancaster County, where my wife is from. She’s from Lancaster the city, but in the county, there’s an Amish guy that ripped up his farm and planted vineyards. And honestly, he makes a Merlot that’s amazing.

Z: I think the other area to think about and I’m super excited about, Adam — I think you and I like jokingly mentioned this way back in one of our very first podcasts – but it was like a lot of the states around the Great Lakes area where I think there’s really interesting potential, whether it’s in Michigan or potentially even in Wisconsin. As things start to change climatically, and as places get a little bit warmer potentially and drier during the summer, I think one thing that America doesn’t have a lot of are classic wine regions that are near large bodies of water that are not oceans. And when you compare that to Europe, the Finger Lakes are the one exception and we think the Finger Lakes are super exciting in part because of the possibility that that kind of viticulture provides. And I think you could see some really interesting wine coming out of those States in the next 10 to 20 years. I know one of the challenges for a lot of those areas is that traditionally they get so cold over the winter that there’s only a few varieties you can really plant that are cold-hardy. But, I think you’ve seen more and more development in understanding rootstocks and, and ways to shelter vines. That’s an area that I have my eye on. I think I’ve tried a couple of Rieslings from Michigan. That’s the extent of what I’ve tried from the Great Lakes, but, I’m really excited to see if there’s more investment and interest in putting some time into those.

K: Left Foot Charley and his no-residual, no-RS, no-residual-sugar Riesling from just North of Traverse city is just incredible. And what’s awesome is his winery is located in an old asylum. They took this asylum up in Michigan and then it closed down and they were repurposing it. It’s really intense.

A: Yeah. I mean, I think there’s a lot of opportunities, right? I mean, we’ve talked about Virginia a bunch. Obviously they sponsored American wine month, but we’ve been hot on Virginia for a long time. I think there’s a potential for it to be one of the great wine regions of the country. And especially on the East Coast, there’s a lot of stuff happening there that’s really exciting. And especially as the vintners are getting more up into the mountains, into the actual Shenandoah Mountains, they’re finding the cooler temperatures. They just have to deal with more stuff, and that’s the thing that’s going to be difficult, right? As some of these wine regions expand, how much are we going to be willing to also be OK with some of the things they need to do to be able to make good wine?

So, you know, in Virginia, they have to deal with a lot. And there’s a lot of humidity and stuff like that. And so being 100 percent organic is almost impossible, whereas it’s very easy in Napa. So is “sustainable” going to be enough? Right? Are we gonna be OK if they spray once or twice a year? ‘Cause they have to. I don’t know what it’s like in Texas. I just know Texas is super hot, but maybe it’s a dry heat. I don’t remember where it becomes a dry heat. So there’s gonna be things they have to do. There’s gonna be things that they have to do if we want to be able to have some of these different wine regions succeed. I think it’s crazy that we haven’t seen more. You look at certain regions like New Mexico, right? And the success of Gruet, and how amazing those sparkling wines are. And the fact that we haven’t had others yet, or I’m sure there are, but just other people haven’t followed in a really dramatic way. It surprises me to be honest. And that’s why I asked my original question, which was, you know, where do you guys think the money is going to come from, or what region do you see your money flooding into? And I wonder if it has a lot more to do with bias, right? Because there’s this amazing sparkling wine being made in New Mexico. And yet all the brands aren’t flooding in to be like, “We should be doing that, too. Look at what they’re doing.” This is a quality of wine that we can’t believe they’re being able to produce. And at this price point. Whereas when someone says, you know, Italy and Etna and everyone is like, “Oh yeah, of course Italy! Yeah. Dump the money in.” Or all of a sudden it’s like that bias of well, of course, it’s the Old World. And so they’ve always been making wine. So yeah, we all forgot about this region, but it’s always been there and is it easier for some people to accept for whatever reason when honestly, if you can produce great wine in a region, like why does it matter how long that region has been producing wine? Especially because if you look at the Sicilian history of producing wine, for a very long time, it was very, very bad. So how did that change? And the only thing that I can think of is the bias, that European bias.

Z: And I think the other piece of this is one thing we haven’t talked about and I don’t mean to get into a long conversation about, but a part of the American wine experience also has to do with tourism and visiting wineries. And I do think that one of the reasons you’ve seen a bias towards certain parts of the country is because those are places that are convenient for tourists, that are otherwise accessible, that are beautiful. And it may be the case that the beauty of the high desert in New Mexico, I think is actually very striking, but it’s not as much of an obvious tourist destination as Napa Valley. It also doesn’t have the density of other stuff to do. So I’m not saying there’s some reason, there’s a bad reason for that. And I think sometimes it’s hard to disentangle in the U.S. the difference between regions that are great wine destinations and great wine-producing regions. And those two things can be synonymous, but they’re not always, and some of the places that I’m excited about as regions that could produce great wine may never be places that are high on anyone’s travel list.

And that is also true in Europe, to be fair. I mean, I love the wines from Emilia-Romagna and I love the food from Emilia-Romagna in Italy, but it is not a pretty place. It’s basically flat and full of pig s***. And so, not every winery, and not every wine region is going to be beautiful or easy to access. But I think what we should be asking of these regions, whether they’re new or old, is that they be focused on quality and on producing the best wine they can. And it’s our job as journalists, as drinkers, to find those wines, to talk about them when they do merit discussion and to mention if it’s a great tourist destination or not, but you know, we’re all finding obviously in this year without tourism that there are other things that matter.

K: Well, the thing is the Finger Lakes is not easy to get to. And the Niagara Escarpment is not the easiest thing. It’s seven hours from New York driving, but it has become one of the national focuses of one grape: Riesling. But I think we can do it. It’s just a matter of, like Adam said, the bias. We need people to focus on it. And that’s the thing. In Europe, Sicily was mostly known for bulk wine, but there was always a small producer making awesome shit in Sicily. There’s always somebody down in Victoria  making great wine and then one day is like, “Oh my gosh, I actually have people seeing me now.” It just takes a long time. And Gruet, it is unfortunate, but that was a very special thing where this guy from Champagne, the family comes over and sees potential there. And I wonder if they found the best spot for those, but nobody wants to compete with the amount of amazing wine they make there. Or Arizona, I mean, I had an amazing Malvasia from Arizona, and the AVAs in Arizona are not too far away from the large cities. So I think it just takes time, and we are a young nation. We’re only 240-something years old. We had 10 years of Prohibition. We weren’t really getting back into dry red wine and even white wine at all until the late 1960s. We’re still kind of figuring it out.

And I think that it makes sense that we would attach ourselves to “OK, well, Pinot Noir that’s Willamette. OK, I’m gonna do that.” “Cab that’s Napa. I’m gonna do that.” “Riesling, that’s Washington — well, now it’s New York. OK.” And we needed that. That’s kind of how the point system came across as these are things that America needed at a time when we were just trying to re-understand what we lost for 10 years. And I think that it’s just a matter of time before we really get a sense of this, but there’s an excitement that has to happen to make it happen when Virginia has been making wine for a long time. Jim Law has been there since like what, 1978? And Adam, you and I got to know Jim Law, like what, six years ago?

A: Eight years ago. I mean, before I started VinePair. Yeah I mean like eight or nine years ago, I think you’re the one who introduced me to him or somehow we found him together. And he’s highly respected, but then again he doesn’t care about being known outside of Virginia.

K: Right, but he mentored a bunch of people who do care. And you know, of course Barboursville helped, too. That’s I guess one of those investments where Barboursville was like, “OK. We see there was a family. We see what’s going on. We see we want to invest in that area.” I just think it’s going to take some time, but what’s cool about it is it’s very exciting. It’s very exciting. I think that in the future, we’re going to have more wine coming from the United States that is going to be more diverse and more fun to explore. I mean like, I’m going to go back to Paso real quick, Adam, if you’re cool with that.

A: No, please go back to Paso.

K: Paso is in this little plain area, and it used to be a place where the whole story is, outlaws could go into Paso and not be bothered ’cause it’s in this little patch of nothing. And actually, it was founded by two dudes and Jesse James’ uncle, actually. And it is this place that has always been sort of disconnected from everybody else. And when it became known to the rest of the United States, it was known mostly for Cabernet Sauvignon and Zinfandel. But when I went to Paso, I drank, there’s a grape called Clairette that is a blending varietal from France. I drank a Clairette that was 15 months on the lees, like a Muscadet. And it was absolutely delicious. I had a Picpoul de Pinet, which is another native grape from the southern part of France. I had a Falanghina that was absolutely stunning. And it was made in skin fermenting as an orange wine. My mind was blown. So I had to go there to actually enjoy it. And I’m hoping that at some point we can actually figure out, like you said, Zach, figure out this tourism thing. That’s who we are as a country. Tourism is what we do. And I hope we can figure it out because there’s so much to be had in these small little pockets of America and these little AVAs. I mean, I know Paso is huge, but I’m telling you like other places that might have stunning, amazing wine, like Malvasia from Arizona, but it’s just not on the market.

A: No, I think Zach’s point about tourism is really important, ‘cause I do think that’s what’s helped a lot of the regions, and I think that that’s what then causes your mind to be blown because you show up there and you have a great meal and every wine region needs one good restaurant, you know what I mean? Just something to tie it together, because I remember when I first went to Paso, driving down the coast, and like no winery really had a place to tell us to go to for lunch. This was eight or nine years ago. And there just wasn’t really an answer. So we wound up going to what was an OK cafe and, I was like, “Oh man, there’s such potential here.” Once they get that high-end restaurant, or once they get that place where it all goes together, because that is what Napa and Sonoma have going for them. That is what other regions have going for them, is just this ability to give you that one 360-degree experience.

K: And now Paso finally has it.

A: Exactly. And so, I think that matters, as annoying as that is. It does. But there’s just so much stuff, I mean, just talking we could talk for another 45 minutes about it, so much stuff about American wine is really exciting right now. And the best thing is to just get out there and try to drink it. And if you can’t get out there now because of the pandemic, totally understandable. So get online and just read as you were saying, Keith. Yeah. And hit up DTC, read our reviews. We try to write about a lot of different wine regions. If you’re an American wine region that we don’t write about, get in touch with us. We want to taste your wine, send it to us. Send it to Zach too, ’cause you know, he’s in Seattle. But yeah, I mean, we want to taste your wine. I mean, I think we have no bias here, and I think that’s the thing that’s most important for anyone thinking about getting into these other regions is, don’t go in with bias, because I’m promising you, there’s someone in these regions who is producing really, really great juice.

K: I’m getting a Müller-Thurgau from Oregon coming in tomorrow.

Z: There you go.

A: Crazy. Well, guys, this has been an awesome conversation. Keith, thanks for being our guest co-host this week. Zach, I’ll see you right back here next week.

Thanks so much for listening to the VinePair podcast. If you enjoy listening to us every week, please leave us a review or rating on iTunes, Spotify, or wherever it is that you get your podcasts. It really helps everyone else discover the show. Now for the credits, VinePair produced by myself and Zach. It is also mixed and edited by him. Yeah, Zach, we know you do a lot. I’d also like to thank the entire VinePair team, including my co-founder, Josh and our associate editor, Cat. Thanks so much for listening. See you next week.

Ed. note: This episode has been edited for length and clarity.

The article VinePair Podcast: American Wine Has Boundless Potential appeared first on VinePair.

source https://vinepair.com/articles/american-wine-podcast/

[johnboothus]

VinePair Podcast: American Wine Has Boundless Potential

American wine has never been in a better place. Wine is now being made in all 50 states, and the map of exceptional wine regions has expanded well beyond California. From Virginia to Michigan, New Mexico to New York, Texas to Idaho, American grape growers and winemakers are finding exciting new sites for viticulture and, in many cases, unfamiliar varieties that are greatly expanding the boundaries and potential for domestic wine.

On this week’s VinePair Podcast, Adam Teeter and Zach Geballe are joined by VinePair tastings director Keith Beavers to give an overview of the current landscape of the American wine industry in conjunction with VinePair’s American Wine Month. They discuss the emerging wine regions in Paso Robles, the Columbia Gorge, and the Great Lakes, and ponder what America’s love of wine tourism will mean for these regions and others moving forward.

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Adam: From the Ritz Cracker display at Publix, I’m Adam Teeter. You don’t get it? But no, really from Brooklyn, New York, I’m Adam Teeter

Keith: From Brick City, I’m Keith Beavers

Zach: And in Seattle, Washington, very confused, I’m Zach Geballe.

A: And this is the VinePair Podcast. Zach, how are you confused? They had a press conference last weekend where Rudy Giuliani came live from the Four Seasons Total Landscaping instead of the Four Seasons Hotel.

Z: I guess…

A: So I’m coming live from the Ritz Cracker display instead of the Ritz Carlton.

Z: I got you. I feel like we’re like a week and a half late on this joke, though.

A: No, I think it’s good. I still think it’s hilarious. We’ll have to wait to see what it sounds like to the listeners, but anyways guys, so this podcast is all about American Wine Month. The month at VinePair, we’re devoting to all things U.S- made wine. I really want to thank our sponsors Virginia Wine, CakeBread Cellars, Domaine Carneros, and 3 Girls.

And I’m excited to talk to both of you about wine. Keith is our guest host, VinePair’s tasting director, for this week. But before we jump into that, we’ve been doing a pretty fun segment at the top of the show every week now about what everyone’s been drinking recently. I’m assuming you guys have been drinking some dope shit as of what happened last week. So Keith, what about you first?

K: Well, some dope shit is correct, Adam. Well, you know, American Wine Month at VinePair, I’ve been deep, deep, deep into American wine. And I’m really excited. I love Virginia wine, and I’ve been tasting some seriously great Virginia wine, and a lot has been sent to us. And it was kind of great. On Saturday, after the big announcement, I sat and drank a bottle of Jefferson Cabernet Franc from the area in which Thomas Jefferson allocated vineyard space, south of Monticello, to actually try to make America a wine-growing nation. And somebody came and they bought the property and they’re doing great things, and it’s just an amazing, beautiful Cabernet Franc so it kind of made sense. And I listened to the Jimmy Hendrix “Star-Spangled Banner” while I was drinking it.

A: Sweet. Zach, what about you, man?

Z: Well, I’ve also been on the American wine train, as I often am. And I think for me this past week, it was a lot of Willamette Valley Chardonnay. So Pinot Noir in the Willamette gets a lot of press, obviously. It’s by far what’s most widely grown and made there, but I’ve been really excited about Chardonnay from the Willamette and in particular a bottle from a producer called Cooper Mountain. Their old-vines Chardonnay, which I think date back to the late ’70s, some of the oldest Chardonnay plantings in the Willamette that are still in use and it was f****** delicious. So, I didn’t pair it with any music, Keith, I’m sorry. Well, pretty much all that gets played in my house these days are the songs my 2-year-old is obsessed with. So unless you really want to know how well Willamette Valley Chardonnay pairs with songs about bucket trucks and skid-steers, that’s another podcast.

A: Please, tell us more. So for me, that Saturday was a day I busted out the top stuff. And I’d had this bottle of Champagne in my house for a while and we just said, f*** it. So I opened a bottle of 2006 Pierre Jouët Belle Epoque Blanc de Blanc and it was awesome. ‘Cause I went out into the park in Fort Greene. Spike Lee was DJing, which was amazing. There was like a crazy amount of energy. And we just sat in the park myself, my wife Naomi, and Josh, who co-founded VinePair with me.

And we just drank the wine and it was really fun to watch everyone. And then people were sharing, you know, glasses and passing stuff back and forth. We had other things, too, but that was like the bottle that we popped first. You know, and it was just, you know, really memorable. And we actually, like, we brought coupes out with us.

It’s like whatever, let’s go full agro here. Just bring the glassware. And it was awesome. I mean, it was just a lot of fun, so that was, that was the most memorable thing I drank last week. Although I will say there was one other amazing experience I had, which was earlier in the day, actually that morning before everything got called, and this is why I was with Josh because I live in Brooklyn and Josh lives in Manhattan, so we don’t normally just find ourselves together when a random event like this occurs and everyone just decides to run out to somewhere and start drinking. But we had a meeting in the morning with Brian, this amazing entrepreneur who founded the sake distillery in Brooklyn called Brooklyn Kura, which now has pretty quickly over the past few years become known as the best Sake distillery outside of Japan. Sorry, sake brewery, and I’d never been to a sake brewery before, actually.

And first of all, the sakes were really delicious, but again, what do I know? I think they were very delicious. I enjoyed them, but I very easily admit that I don’t know a lot about sake, but these pleased my palate. And it was really cool to watch the process until I go back in the back with him and sort of understand how they’re actually making sake. Have either of you ever been to a sake brewery before?

K: No.

Z: I have, yeah, there’s one down in Oregon that I’ve been to.

A: It’s so interesting to watch what they’re doing. I didn’t realize how many people now are making more artisanal styles. Like, growing more artisanal-style rices in certain parts of the country. There’s a lot of really cool rice coming out of Arkansas, which I never would have thought of, and it was cool to watch. They don’t have the machine there that actually refines the rice. They’re actually able to still take advantage of the fact that there’s a lot of commercial sake distilleries in California. He was explaining all this stuff that we’re used to as Americans that sort of turned us off of sake, like the really warm sake bomb-type stuff.

None of that’s made in Japan. That’s all being made by Japanese companies, but in California, which I also didn’t know. But they have all these facilities where they can refine the rice. So they sell them to other people. But then there’s this one guy who he said is a little nuts, out of Chicago or maybe Indiana who’s started to set up his own sake place as well. And he went and bought his own refining machine. So he’ll take some of the more artisanal stuff and then sell them back to people like Brooklyn Kura.

K: This is insane.

A: It’s crazy. But then they soak the rice forever in water which I didn’t realize. And then the thing I didn’t realize is then they cook the rice and then they let a mold grow on it, and it’s actually the mold that creates the sugars that allows the fermentation.

Z: It’s really cool, too, because it’s like this weird kind of simultaneous fermentation. Well, not really two fermentations, but the Koji is producing the sugar out of the starch of the rice at the same time as yeasts are fermenting the sugar. So as you maybe saw some in-process as I have, it absolutely does not look like something you would want to ingest. It’s horrifying.

A: No, it doesn’t. Yeah. It’s literally like they’re just letting mold grow on rice and then when they go to brew it, it then comes out the way that it is, but he also had us taste some wild stuff. So first of all, another thing I didn’t realize was that sake doesn’t really age. He said that it can, but not in a way that you would think about with wine or things like that. Once it’s basically a cold temperature, it is what it is. He said there’s some funk, there’s some people doing some stuff in Japan where they are letting it sit for years and years. And it just changes. It just may not be the thing that everyone wants to drink. I kind of think it becomes a thing where like at the same time now people have a taste for Brett and stuff. It’s like, you get a taste for that kind of like weird funk that develops after the sake gets old. There’s definitely like a small population of sake drinkers that like that, but not a huge group. But that was super interesting to understand. And then they actually dry-hopped sake. And he poured it for us. And I literally thought that I was drinking liquid grapefruit juice. It was the craziest thing I’d ever tasted. And it was pink because it pulls out the colors from the hops, which is weird because hops are green, but for whatever reason, it ends up a pinkish-orange color, and they almost sell it as a rosé. And then of course they’re doing other stuff too. Like they’re making like a Pét-Nat sake. I was like, here we go.

Z: You really were in Brooklyn.

A: Yeah. I was in Brooklyn. I was in Industry City. But yeah, just shout out to them ‘cause they’re doing really cool stuff, and I thought it was delicious.

K: What was the alcohol on the dry-hopped?

A: It was like 12 percent or something like that. 12, 14. So, I mean it’ll hit you, but not in the way that other things will, it was very tasty.

I was very impressed and they’re of course trying to make sakes that they’re not encouraging you to then use as a spirits substitute for cocktails and stuff. Their whole goal is to have you drink the sake as it is. And also their big push, too, is to take it out of the American idea that you’re supposed to have it in those little short sake glasses. They obviously serve theirs in wine glasses and in smaller ones, more like what you would think of a white wine or something at a wedding. That’s kind of the way I think of what glass size they use. But he explained to me, too, where the small sake glass comes from, and it has nothing to do with aromas or anything like that. It’s that in Japanese culture, the more you’re serving the guests, the more pleasure it gives you. And so if it’s a smaller vessel, you have to serve your guests more often. And so that’s the only reason the sake glass is small, because we would constantly be refilling your person’s glass. And so that’s you showing yourself as being a very good host. But of course, Americans, as Brian joked, we see that glass and we’re like, “Sweet! It’s a shot.” We just throw it back. But yeah.

Z: This has been super interesting and I look forward to next year’s American sake month.

A: I know. Totally. But yeah, thanks Zach. You didn’t get the Ritz Cracker joke, now you’re just hating on my sake stuff.

Z: No, no I’m just saying let’s transition.

A: Well, yeah, let’s talk about American Wine Month. So I mean, all of us, we’re from different parts of the country. I mean I lived in the South for awhile. Then went to school in the South and moved up here. Zach you’re from the Northwest and then obviously went to school in New York. Keith’s from all over. Maryland, New York. So we’ve all sort of traveled a lot. And I think what’s really interesting about the United States is that first of all, as we know, there’s bonded wineries in all 50 States. As we noted, Zach, before we started the podcast, just being a bonded winery doesn’t necessarily mean that they’re making wine from vinifera, but they are making some sort of wine. But there’s really cool stuff happening all over the country. And I think what’s so exciting about it, is that it shows it’s not just about three or four of the regions that probably everyone knows. And there’s really amazing stuff coming from everywhere. And I guess my question to both of you guys to just start this is: Is there such a thing as American wine? What do you think American wine is? If someone said to you American wine, what would you immediately think of?

K: For me, I believe American wine is wine made from grapes that are not from here, by people that are not from here. We all came from somewhere else to be here, unless you’re an indigenous culture. And I think that American wine for me is defined by the ability to grow vines that are meant for the soils in which they’re grown in. And the wine is made in such a skillful way that it represents that area, whether it’s a Viognier, whether it’s Petit Manseng, whether it’s Cab Franc, whether it’s Grüner Veltliner, it doesn’t matter. In Texas they’re doing Tempranillo, and people dig it, but they’re also making fruit wine, you know? So I see American wine as this sort of Wild West mentality, but now finally with more information about science and technology, focusing more on the soil, more on where we grow grapes, why it’s good to grow them there. And then, making good wine. So that’s how I see it. And we’re not done yet. The Petaluma Gap in Sonoma was awarded in 2017. In Washington State, I just found out two weeks ago, two more AVAs were awarded in the Columbia Valley. So we’re still working on it, but I think that’s kind of what defines it to me.

Z: Yeah. And I think Keith you capture a really important piece here, which is what I often think about as well, which is this idea of — whether you want to use the Wild West metaphor — or to me, it’s just this idea that there was no existing wine culture in this country in terms of growing or consuming until quite recently. And some of what did exist was wiped out by Prohibition and it was slow to recover. And what’s been really exciting for me about American wine is that we are now at a place with the industry where it’s so much more developed and mature than it was 10, 15, 20 years ago. So that not everyone has to feel like they have to make a wine that refers to Europe. I mean, yes, the varieties, the cultivars, the clones, and of course the species itself is European in nature, but we are not necessarily seeing wine regions in the United States feel too confined by established European styles by saying, “Oh, well in Bordeaux, they plant these X number of varieties, and so those are the only things we can plant here.” Obviously you still see a lot of that. I don’t mean that those wines have disappeared. Of course they’re still very popular and rightfully so, but you do see experimentation with all kinds of different varieties and people saying, “Well, why can’t I grow a Spanish variety and a French variety and an Austrian variety and a Croatian variety all in my vineyard? I think they’ll work here. I want to make wines that are of these various styles or from these varieties. And I can do that.” And that’s a freedom that just does not exist in most other places. Few other places in the new world have similar spirits, but here in the U.S. we have this almost endless amount of land that could be potentially converted to viticulture, should someone want to do it.

A: Yeah, I think that’s true. I think the other thing that makes American wine so interesting is that this country is just so big. Every state is almost its own country. So, what works in the Finger Lakes may not necessarily work in Texas. But that’s OK  because there’s other things that can work. And I think the thing that started to define American wine for me, which I really like, is that over the last decade, two decades even, there’s become less of a focus by a lot of the really top producers — and then everyone else has followed — of having to make a wine in America that tastes like a wine from the Old World. It’s like no, the Cabernet from Napa tastes like Cabernet from Napa. There’s less of that now. I remember even early on in my wine journey, I would go to the North Fork and the winemaker would say like, yeah, we’re really going for a Right Bank Bordeaux. And now you don’t hear that as much here. Why aren’t we saying no, this is a North Fork wine, right? This is what it is. And becoming more confident that, yes, we can take the grapes from Europe and the wines don’t have to be copies of the wines from Europe to be considered high quality and to be considered best in class and all of those things. They can be their own thing.

K: And what’s cool about that is the fact that what we did was, in trying to emulate European wine, we created our own styles. Which is really kind of cool. I mean, I know the meritage thing never really took where, you know, in California there was this word called meritage. And if you had a meritage if you used all the Bordeaux varieties and stuff, but we ended up making our own stuff and created our own style, which is really awesome.

A: Totally.

Z: Yeah. And I think actually to the point that you were making, Adam, as well, I think even more excitingly now, not only do you not hear wineries, and wine producers, wine regions say, “Oh yes, our wines are comparable to the wines of ‘pick your French region of choice.'” But even something like Napa, which is obviously an American wine region, I don’t even hear as many wineries, say, “Oh, we’re making a Cabernet like a Napa Cab.” There is a real understanding that what makes a lot of these parts of the country that are growing grapes and making wine so exciting is that they are their own thing. And yes, there’s going to always be some similarities. I mean, to some extent the character of each of these varieties or blends is going to show through, but it’s cool that whether you’re in Virginia, or Washington, or Oregon, or Texas, or Arizona, or any other place, I think the more that producers in those places can be comfortable saying, “We think we’re making a wine that’s really representative of this place and of these varieties of this place, of this vintage.” Those are the wines that I think all of us get excited about. And the wines that are harder to get excited about are someone who’s trying to make a replica of something that already exists. I mean, yeah. If you can make a wine that tastes like Château Margaux and it’s way cheaper, I guess that’s cool. But really the most exciting thing for me is to make a wine that is clearly and interestingly of the place it’s from. And this country has a lot of interesting, cool places. As you mentioned, Adam, it’s this incredibly vast country with incredibly different geology, climates. All these things that make for incredibly remarkable wine regions. And we’re just still scratching the surface. I mean, Keith, you mentioned how there’s new AVAs being awarded all over. And I mean, I was excited to see that Hawaii has now petitioned for its first AVA. The only wine I’ve ever tried from Hawaii is a pineapple wine, which was actually kind of good. But this is vinifera to be clear. But I think that’s super exciting and like, we don’t know. There’s all kinds of possibilities still out there. And the cool thing about wine is that it rewards exploration and experimentation and taking a chance. Of course, not all of them will work out, but there’s always that possibility.

A: My question to you guys is, over the last decade, we’ve seen new regions in Europe that have always existed, but have popped really big in the U.S. and more money has flooded in. So I’m thinking about, for example, like the Jura right? All of a sudden, a bunch of somms are talking about it and it was everywhere. Sicily, specifically Etna. And then all of a sudden, now you have Burgundy producers buying land there. You have Barbaresco and Barolo producers buying land there. What do you guys think? If there was a region that you think was going to pop next in the U.S. and you think, “Oh my God, this is the region that’s going to pop. And every single person is going to realize how great it is, and there’s gonna be money flooding in there.” Is there one or could you think of one?

K: Yeah. I mean, what’s cool about Washington State is it seems to be a really big — what is it, the second largest wine-producing region in the country? And there’s been some very significant investments there starting from back in the day. And I think we’re already seeing investment in Virginia. So to think of a brand new space —

A: No. I’m not saying brand new because you look and Etna existed forever, right? It just, all of a sudden, who knows what it was? It was someone saying like, “Oh my gosh, these are like Burgundy. And all of a sudden, everyone just started dumping money. Right? And it became the thing people were talking about. I’m just wondering, what are a few regions in the U.S. we think that there could be or, maybe there isn’t yet. Maybe there is, I agree with you that the thing I think is most ripe for it is Washington. And that’s honestly just because for whatever reason, Zach might think I’m kissing his a** right now. But for whatever reason, like that stage has flown under the radar for a really long time for no explainable reason.

Z: Allow me to explain why.

A: Please, because the explanation I’ve always heard is that Oregon just got there first or whatever, and people start talking about the Pinot Noirs, and people just forgot that Washington was there, but I’m sure there’s a better explanation than that.

Z: Well, I think that the biggest thing that’s changed about the wine industry in my time in it, and the way that consumers tend to think, is one of the things that worked against Washington for a long time was that it had no clear cut variety or style of wine that was the signature. And there’s certainly plenty of famous and highly priced Washington Cabernets and Cabernet-based blends. Pre-“Sideways,” there was a lot of emphasis on Merlot and I think Washington Merlot is actually really an exciting wine, for sure. But the strength of Washington is almost like the strength of the U.S. in a microcosm. It’s the diversity and it’s all the different things that can be made. And we’ve only, I think just in the last few years reached a place where in the American wine market, there’s actual interest in a lot of different kinds of wines, a lot of different varieties, a lot of different styles.

And so there are still the diehard “I only drink Pinot Noir. I only drink Cabernet. I only drink Chardonnay” folks, but most wine people that I meet these days or talk to, they’re interested in trying something new. And that’s where I think Washington has an incredible possibility, which is to say, “Hey, we are growing over a hundred different varieties.” There are people focusing on all kinds of different things in this state. There are wineries that focus exclusively on Spanish varieties. There are wineries that focus exclusively on white wines from the Rhône Valley and south of France. There are wineries that do just about everything in their own way in various different sizes. And the thing, to come to your question about a region, Adam, I actually think that one of the most exciting places in the country and a place that I think the same kind of people who got excited about the Jura are, or will be excited about, is the Columbia Gorge. And the biggest reason for that is that it is such an incredibly unusual appellation and growing region for Washington. So it’s on the border between Washington and Oregon. And unlike the vast majority of Washington, it’s actually relatively cool and a little bit more wet. So it isn’t as much of a sort of high desert environment like much of Eastern Washington. It’s much more like the Loire Valley in France in terms of its climate, but with a very different geology and a lot more elevation. And so you’re seeing people make amazing whites from both well-known varieties like Chardonnay, but also Grüner Veltliner. People are doing interesting things with Tocai Friulano and then you’re also seeing a lot of interesting cool- climate style reds, which has not been a big thing in Washington State for sure. But there’s interesting Pinot Noir there. There’s amazing Gamay, you’re seeing people do fun things with Cabernet Franc. And, and as you move to the eastern edge of the Columbia Gorge, you do get a little bit more of what we associate with the rest of Washington. So a little bit hotter, but you still have that real river influence. So it is its own area. And what’s cool is you have all the other things that I think draws people to places like the Jura is the producers are all pretty small. There’s no big wineries. So the wines are niche there, and they’re small production. And unfortunately it makes it hard to find some of those wines around the country, for sure. But for people who are interested in exploring, it’s an area where there’s a lot of interesting small- to medium-sized wineries who are doing fun things. And that’s definitely one area, again, because of my proximity is part, that I think is ripe for more discovery around the country.

K: Well, I think based on your question, Adam, this is I mean what it sounds like to me is the United States, we’re still working on it. You know, we have a lot of work to do because in 1980, the first AVA was awarded to Augusta, Mo.  And then eight months later in 1981, the first AVA in California was awarded to Napa Valley. And since then, we’ve had 224 AVAs across the country. And for a long time, like I said earlier, people were forcing vines into soils that didn’t really work so much. But I think it’s not really about what the next exciting region is. I think it’s more about how we, as an American wine drinking culture, approach the places that exist. Maybe for example, Temecula has awesome wine. No one knows Temecula. Paso Robles.

A: I was waiting for it.

K: There it is. I am in love with that AVA. I think it’s an absolute phenomenon that it kind of flies under the radar because there’s a few brand names that are jiving on the American market that you can find in supermarkets in wine shops. But there’s also stuff that you can’t really get outside of Paso. Just like there’s things you can’t get out of Temecula, and things you can’t get out of Columbia Gorge. So I think that one of the things — and again, we’re in a pandemic and it’s different, but that’s not gonna last forever.

I guess what I’m saying is, we get to go to these places and see what these skilled winemakers are making. And I think the next thing with American drinking culture is to explore the diversity of the wines in the area. Let’s get people into Long Island Grüner Veltliner. And the thing is if you can’t get it, well the DTC, the direct-to-customer thing, is getting a little bit better. I think that celebrating what’s fun, and that in doing so we can actually educate the American wine consumer on more varieties, different kinds of cultivars and stuff. Like what’s Grüner Veltliner? Well, it’s this Austrian variety and it’s really awesome in Long Island, you know? So I think that’s where we should go next.

A: Yeah, I think, what’s difficult for people and I would say, you know, the best advice I could give about American wine is, don’t be scared to take a risk. And don’t turn your nose up just because you hear of a state and you’ve never heard that it makes wine before. Because I guarantee you there’s someone in that state making really great wine. Like when I’ve heard people be like, “Oh, Connecticut, they make wine? That can’t be good. Or New Jersey, New Jersey makes wine?” I mean I literally have not, which is a shame, ’cause I’m so close to New Jersey, there’s apparently a lot of amazing wineries in South Jersey. Yeah. You’re in New Jersey in Brick City, or Pennsylvania in Lancaster County, where my wife is from. She’s from Lancaster the city, but in the county, there’s an Amish guy that ripped up his farm and planted vineyards. And honestly, he makes a Merlot that’s amazing.

Z: I think the other area to think about and I’m super excited about, Adam — I think you and I like jokingly mentioned this way back in one of our very first podcasts – but it was like a lot of the states around the Great Lakes area where I think there’s really interesting potential, whether it’s in Michigan or potentially even in Wisconsin. As things start to change climatically, and as places get a little bit warmer potentially and drier during the summer, I think one thing that America doesn’t have a lot of are classic wine regions that are near large bodies of water that are not oceans. And when you compare that to Europe, the Finger Lakes are the one exception and we think the Finger Lakes are super exciting in part because of the possibility that that kind of viticulture provides. And I think you could see some really interesting wine coming out of those States in the next 10 to 20 years. I know one of the challenges for a lot of those areas is that traditionally they get so cold over the winter that there’s only a few varieties you can really plant that are cold-hardy. But, I think you’ve seen more and more development in understanding rootstocks and, and ways to shelter vines. That’s an area that I have my eye on. I think I’ve tried a couple of Rieslings from Michigan. That’s the extent of what I’ve tried from the Great Lakes, but, I’m really excited to see if there’s more investment and interest in putting some time into those.

K: Left Foot Charley and his no-residual, no-RS, no-residual-sugar Riesling from just North of Traverse city is just incredible. And what’s awesome is his winery is located in an old asylum. They took this asylum up in Michigan and then it closed down and they were repurposing it. It’s really intense.

A: Yeah. I mean, I think there’s a lot of opportunities, right? I mean, we’ve talked about Virginia a bunch. Obviously they sponsored American wine month, but we’ve been hot on Virginia for a long time. I think there’s a potential for it to be one of the great wine regions of the country. And especially on the East Coast, there’s a lot of stuff happening there that’s really exciting. And especially as the vintners are getting more up into the mountains, into the actual Shenandoah Mountains, they’re finding the cooler temperatures. They just have to deal with more stuff, and that’s the thing that’s going to be difficult, right? As some of these wine regions expand, how much are we going to be willing to also be OK with some of the things they need to do to be able to make good wine?

So, you know, in Virginia, they have to deal with a lot. And there’s a lot of humidity and stuff like that. And so being 100 percent organic is almost impossible, whereas it’s very easy in Napa. So is “sustainable” going to be enough? Right? Are we gonna be OK if they spray once or twice a year? ‘Cause they have to. I don’t know what it’s like in Texas. I just know Texas is super hot, but maybe it’s a dry heat. I don’t remember where it becomes a dry heat. So there’s gonna be things they have to do. There’s gonna be things that they have to do if we want to be able to have some of these different wine regions succeed. I think it’s crazy that we haven’t seen more. You look at certain regions like New Mexico, right? And the success of Gruet, and how amazing those sparkling wines are. And the fact that we haven’t had others yet, or I’m sure there are, but just other people haven’t followed in a really dramatic way. It surprises me to be honest. And that’s why I asked my original question, which was, you know, where do you guys think the money is going to come from, or what region do you see your money flooding into? And I wonder if it has a lot more to do with bias, right? Because there’s this amazing sparkling wine being made in New Mexico. And yet all the brands aren’t flooding in to be like, “We should be doing that, too. Look at what they’re doing.” This is a quality of wine that we can’t believe they’re being able to produce. And at this price point. Whereas when someone says, you know, Italy and Etna and everyone is like, “Oh yeah, of course Italy! Yeah. Dump the money in.” Or all of a sudden it’s like that bias of well, of course, it’s the Old World. And so they’ve always been making wine. So yeah, we all forgot about this region, but it’s always been there and is it easier for some people to accept for whatever reason when honestly, if you can produce great wine in a region, like why does it matter how long that region has been producing wine? Especially because if you look at the Sicilian history of producing wine, for a very long time, it was very, very bad. So how did that change? And the only thing that I can think of is the bias, that European bias.

Z: And I think the other piece of this is one thing we haven’t talked about and I don’t mean to get into a long conversation about, but a part of the American wine experience also has to do with tourism and visiting wineries. And I do think that one of the reasons you’ve seen a bias towards certain parts of the country is because those are places that are convenient for tourists, that are otherwise accessible, that are beautiful. And it may be the case that the beauty of the high desert in New Mexico, I think is actually very striking, but it’s not as much of an obvious tourist destination as Napa Valley. It also doesn’t have the density of other stuff to do. So I’m not saying there’s some reason, there’s a bad reason for that. And I think sometimes it’s hard to disentangle in the U.S. the difference between regions that are great wine destinations and great wine-producing regions. And those two things can be synonymous, but they’re not always, and some of the places that I’m excited about as regions that could produce great wine may never be places that are high on anyone’s travel list.

And that is also true in Europe, to be fair. I mean, I love the wines from Emilia-Romagna and I love the food from Emilia-Romagna in Italy, but it is not a pretty place. It’s basically flat and full of pig s***. And so, not every winery, and not every wine region is going to be beautiful or easy to access. But I think what we should be asking of these regions, whether they’re new or old, is that they be focused on quality and on producing the best wine they can. And it’s our job as journalists, as drinkers, to find those wines, to talk about them when they do merit discussion and to mention if it’s a great tourist destination or not, but you know, we’re all finding obviously in this year without tourism that there are other things that matter.

K: Well, the thing is the Finger Lakes is not easy to get to. And the Niagara Escarpment is not the easiest thing. It’s seven hours from New York driving, but it has become one of the national focuses of one grape: Riesling. But I think we can do it. It’s just a matter of, like Adam said, the bias. We need people to focus on it. And that’s the thing. In Europe, Sicily was mostly known for bulk wine, but there was always a small producer making awesome shit in Sicily. There’s always somebody down in Victoria  making great wine and then one day is like, “Oh my gosh, I actually have people seeing me now.” It just takes a long time. And Gruet, it is unfortunate, but that was a very special thing where this guy from Champagne, the family comes over and sees potential there. And I wonder if they found the best spot for those, but nobody wants to compete with the amount of amazing wine they make there. Or Arizona, I mean, I had an amazing Malvasia from Arizona, and the AVAs in Arizona are not too far away from the large cities. So I think it just takes time, and we are a young nation. We’re only 240-something years old. We had 10 years of Prohibition. We weren’t really getting back into dry red wine and even white wine at all until the late 1960s. We’re still kind of figuring it out.

And I think that it makes sense that we would attach ourselves to “OK, well, Pinot Noir that’s Willamette. OK, I’m gonna do that.” “Cab that’s Napa. I’m gonna do that.” “Riesling, that’s Washington — well, now it’s New York. OK.” And we needed that. That’s kind of how the point system came across as these are things that America needed at a time when we were just trying to re-understand what we lost for 10 years. And I think that it’s just a matter of time before we really get a sense of this, but there’s an excitement that has to happen to make it happen when Virginia has been making wine for a long time. Jim Law has been there since like what, 1978? And Adam, you and I got to know Jim Law, like what, six years ago?

A: Eight years ago. I mean, before I started VinePair. Yeah I mean like eight or nine years ago, I think you’re the one who introduced me to him or somehow we found him together. And he’s highly respected, but then again he doesn’t care about being known outside of Virginia.

K: Right, but he mentored a bunch of people who do care. And you know, of course Barboursville helped, too. That’s I guess one of those investments where Barboursville was like, “OK. We see there was a family. We see what’s going on. We see we want to invest in that area.” I just think it’s going to take some time, but what’s cool about it is it’s very exciting. It’s very exciting. I think that in the future, we’re going to have more wine coming from the United States that is going to be more diverse and more fun to explore. I mean like, I’m going to go back to Paso real quick, Adam, if you’re cool with that.

A: No, please go back to Paso.

K: Paso is in this little plain area, and it used to be a place where the whole story is, outlaws could go into Paso and not be bothered ’cause it’s in this little patch of nothing. And actually, it was founded by two dudes and Jesse James’ uncle, actually. And it is this place that has always been sort of disconnected from everybody else. And when it became known to the rest of the United States, it was known mostly for Cabernet Sauvignon and Zinfandel. But when I went to Paso, I drank, there’s a grape called Clairette that is a blending varietal from France. I drank a Clairette that was 15 months on the lees, like a Muscadet. And it was absolutely delicious. I had a Picpoul de Pinet, which is another native grape from the southern part of France. I had a Falanghina that was absolutely stunning. And it was made in skin fermenting as an orange wine. My mind was blown. So I had to go there to actually enjoy it. And I’m hoping that at some point we can actually figure out, like you said, Zach, figure out this tourism thing. That’s who we are as a country. Tourism is what we do. And I hope we can figure it out because there’s so much to be had in these small little pockets of America and these little AVAs. I mean, I know Paso is huge, but I’m telling you like other places that might have stunning, amazing wine, like Malvasia from Arizona, but it’s just not on the market.

A: No, I think Zach’s point about tourism is really important, ‘cause I do think that’s what’s helped a lot of the regions, and I think that that’s what then causes your mind to be blown because you show up there and you have a great meal and every wine region needs one good restaurant, you know what I mean? Just something to tie it together, because I remember when I first went to Paso, driving down the coast, and like no winery really had a place to tell us to go to for lunch. This was eight or nine years ago. And there just wasn’t really an answer. So we wound up going to what was an OK cafe and, I was like, “Oh man, there’s such potential here.” Once they get that high-end restaurant, or once they get that place where it all goes together, because that is what Napa and Sonoma have going for them. That is what other regions have going for them, is just this ability to give you that one 360-degree experience.

K: And now Paso finally has it.

A: Exactly. And so, I think that matters, as annoying as that is. It does. But there’s just so much stuff, I mean, just talking we could talk for another 45 minutes about it, so much stuff about American wine is really exciting right now. And the best thing is to just get out there and try to drink it. And if you can’t get out there now because of the pandemic, totally understandable. So get online and just read as you were saying, Keith. Yeah. And hit up DTC, read our reviews. We try to write about a lot of different wine regions. If you’re an American wine region that we don’t write about, get in touch with us. We want to taste your wine, send it to us. Send it to Zach too, ’cause you know, he’s in Seattle. But yeah, I mean, we want to taste your wine. I mean, I think we have no bias here, and I think that’s the thing that’s most important for anyone thinking about getting into these other regions is, don’t go in with bias, because I’m promising you, there’s someone in these regions who is producing really, really great juice.

K: I’m getting a Müller-Thurgau from Oregon coming in tomorrow.

Z: There you go.

A: Crazy. Well, guys, this has been an awesome conversation. Keith, thanks for being our guest co-host this week. Zach, I’ll see you right back here next week.

Thanks so much for listening to the VinePair podcast. If you enjoy listening to us every week, please leave us a review or rating on iTunes, Spotify, or wherever it is that you get your podcasts. It really helps everyone else discover the show. Now for the credits, VinePair produced by myself and Zach. It is also mixed and edited by him. Yeah, Zach, we know you do a lot. I’d also like to thank the entire VinePair team, including my co-founder, Josh and our associate editor, Cat. Thanks so much for listening. See you next week.

Ed. note: This episode has been edited for length and clarity.

The article VinePair Podcast: American Wine Has Boundless Potential appeared first on VinePair.

Via https://vinepair.com/articles/american-wine-podcast/

source https://vinology1.weebly.com/blog/vinepair-podcast-american-wine-has-boundless-potential

[lnkjanitors]

Superb Nesting Cleaning Service in Lincoln NE | LNK Janitorial Services

More information is at: https://cleaningserviceslincoln.org/nesting-cleaning-near-me/

Are you searching for nesting cleaning service in  Lincoln NE? LNK Janitorial Services  knows the importance of nesting cleaning service as we know that to become mother is not some simple job as it requires lots of preparation along with attention to each and every detail. Taking care of nesting cleaning services will let you relax sometime and you can have a safe pregnancy. Best nesting cleaning service of Lincoln! Free estimates. Feel Free to Call us now or book online quickly!

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NESTING CLEANING SERVICE Nesting is an urge mums-to-be get to clean the house. It seems like an irrational need but it's totally natural. Nesting is one of those things everyone tells you you'll experience in late pregnancy – but beyond a desire to constantly hoover, what is it?

You are just weeks away from your due date and instead of sitting down, feet up, getting a well earned rest with a cuppa and a Jaffa Cake or six, you are instead intent on cleaning out the kitchen cupboards and scrubbing the skirting boards to within an inch of their lives. Welcome to the world of nesting! Hire a nesting cleaning service to assist you.

Why you need a nesting cleaning service? What drives this irrational need to clean before the arrival of a baby? (And let's face it – it is irrational – what sane woman wants to be buffing her windows with scrunched up newspaper and vinegar in her final trimester when she could be chilling in a candle-lit bubble bath or having her adoring partner massage her swollen feet?)

LNK JANITORIAL SERVICES OFFERS THE FOLLOWING NESTING CLEANING SERVICE FOR OUR VALUED CUSTOMERS ● Prep Your Essentials: For such little creatures, babies need so much. They go through more clothes, diapers and creams than you can imagine. Stock up on baby soap, cotton pads, a rectal digital thermometer, rubbing alcohol, a nasal syringe, nail clippers, BPA-free bottles, nipples and more. And for you, pick up plenty of super-absorbent maxi pads, witch hazel, Tucks medicated pads and ice packs (not the kinds of things you want to run out of in the middle of the night). ● Laundry: Wash your towels, duvet cover, pillow shams, throw rugs, guest sheets and anything else that needs a once-over before the baby arrives. Use an alternative to hefty chemical detergents and we use eco-friendly formulas that are safe for your family and the environment. ● Load Up Your Pantry: Stock up on staples like it’s going out of style—because it is. You won’t be doing the shopping once the baby arrives—you won’t have time. It’s all about keeping the pantry healthy and convenient. Think nuts (the perfect nutrient-dense nibbler), trail mix, quinoa and broths for easy soups. Other goods to get as you prepare for birth: whole-grain crackers, canned beans, brown rice, and healthy sauces. ● Deep clean the bathrooms: eorganized the cabinets and storage under the sink, and was able to get rid of a lot of junk you no longer use or need. ● Organize extra closets: This was a big task! You have a lot of walk-in closets and got into the habit early of storing all of your heavy boxes and unnecessary items in said closets. ● Wash baby clothes ● Stock-up on diapers

PAGE IS ABOUT ● Nesting cleaning service checklist ● Nesting cleaning services ● Nesting cleaning service tips ● Nesting cleaning companies near me ● Nesting cleaning service cost

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CONTACT US: LNK Janitorial Services CALL: CALL (402) 875-7346 JANITORIAL SERVICES CALL: CALL (402) 590 8090 JUNK REMOVAL CALL: CALL (402) 881 3135 CLEANING CALL: CALL (402) 875 7305 HANYDMAN CALL: CALL (402) 590 8095 MOVING WEBSITE: www.cleaningserviceslincoln.org http://www.servicelincoln.com/ http://www.lincolnhouseholdservices.com/ SERVICE AREA: Lincoln Nebraska Metro Area: Bennet Ne, Firth Ne, Hallam Ne, Hickman Ne, Lancaster County, Lincoln Nebraska, Malcolm Ne, Milford Ne, Panama Ne, Seward County, Seward Ne, Staplehurst Ne, Utica Ne, Walton Ne, WAVERLY NE, Lincoln NE | Lincoln NE | Lancaster County NE | Seward County NE | Milford NE | 68501, 68510, 68512, 68514, 68516, 68517, 68520, 68524, 68526, 68529, 68531, 68532, 68542, 68544, 68583, 68588.Omaha-Council Bluffs Metropolitan Area: Downtown Omaha, Central Omaha, Southwest Lincoln and Sarpy County, including the communities of Lincoln, Omaha, Bellevue, Blair, Carter Lake, Elkhorn, Fort Calhoun, Fremont, Gretna, La Vista, Millard, Papillion, Ralston, Springfield, Plattsmouth, Arlington, Ashland, Louisville, Wahoo, Yutan and Waterloo, NE, and Missouri Valley, Avoca, Glenwood, Council Bluffs, IA. Zip codes: 68007, 68010, 68022, 68102, 68104, 68105, 68106, 68107, 68108, 68110, 68111, 68112, 68114, 68116, 68117, 68118, 68122, 68124, 68127, 68130, 68131, 68132, 68134, 68135, 68137, 68142, 68144, 68147, 68152, 68154, 68157, 68164, 68178. #cleaning #Lincoln #nebaraska #junk #moving #Janitorial #handyman

[gsgaragedoors]

Garage Door Repair Troubleshooting Tips

Having a stuck garage door can be so infuriating; it almost makes you feel like driving through it. Several people find themselves in this situation, especially during winter. Instead of getting frustrated, use your skills and do some troubleshooting techniques to resolve the issue.

First, take a few minutes to examine the door to see if its safety features are working properly. Sometimes the manufacturer's safety features may prevent the door from opening. If that doesn't work, perhaps these troubleshooting tips will. Here are some of the steps you could take before you call in a company offering garage door repair services:

1. Typically most doors have settings like vacation or automatic lock modes. If the door is set to this mode, then it will not open, even with the remote. They must be unlocked manually and set back to normal position from inside the garage.

2. Check the battery for the remote operator and see if it is still charged. If you use rechargeable batteries, then this could be the problem. Replace the batteries and see if the remote is powering on. If you are able to operate the door from the controls inside the garage, then your remote is to blame.

3. Check if the cables and power supply are in position. Sometimes the power supply may be switched off, or a cable could be broken. In such a case you would need a garage door repair service to fix the issue.

4. Look inside the garage to see if there are any items in the way of the door. For doors that swing open upwards, an obstruction at the ground level could prevent it from doing so. If there is something that is holding on to the springs, the door will not work.

5. Check the automatic sensors to see if the light is on. If the light on the sensor is not blinking, it would need replacement. Also nothing should be obstructing the sensors and their path.

Trust the Experts on Garage Door Repair

The automatic garage doors work on simple mechanics. The door uses springs and mechanical pulleys to operate. So it is not very difficult to understand what is wrong with the door. While some minor problems can be easily fixed by you, replacement and other major repairs should not be attempted on a D-I-Y basis. The main reason is, these doors need to be fixed thoroughly. Garage doors are very heavy and if they fall they can injure a person very badly. Even if you're a mechanical expert, it is best if you have it inspected by professionals.

There are a few things that you can do by yourself like greasing the springs and the tractions. You can also occasionally fix the loose hinges, nuts and screws. When you are repairing the door yourself, always keep the manufacturer's manual handy and follow the instructions to a 'T.' When replacing the parts always use the original ones sold by the door manufacturer. Do not buy off the market add-ons as they may cause accidents and spoil the door.

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[eppleyhandymanservices-blog]

Professional Dresser Assembly Services in Omaha Lincoln NE Council Bluffs IA | Eppley Handyman Services

More Information is at: http://www.handymanomahane.com/dresser-assembly.html

Youtube: https://youtu.be/u4i-ijbHv7U

Facebook: https://www.facebook.com/1953961368162102/videos/671376219992990/

  Looking for a professional dresser assembly company in Omaha Lincoln NE Council Bluffs IA? Eppley Handyman Services will bring together your dresser to save your time and fees and keeps you free from the hassles of understandingvague assembly instructions as well as keeping track onthe stray hardware and parts. Eppley Handyman Services’s assembler has the best tools and experience of assembling your dresser fast, rapidly, and safely. Let the Eppley Handyman Services clear your long to-do list! Eppley Handyman Services provides the best dresser assembly service in Omaha Lincoln NE Council Bluffs IA and striveshard to make each step of the dresser assembly process as easy, enjoyable and stress-free experience!

 GET PROFESSIONAL DRESSER ASSEMBLY SERVICES IN OMAHA LINCOLN NE COUNCIL BLUFFS IA

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 From start to finish we communicate with you promptly and thoroughly. Our friendly and happy furniture assembly assemblers will provide you with the best experience of any furniture assembly service company in Omaha Lincoln NE Council Bluffs IA. Guaranteed! We serve everyone that comes our way as if they are our biggest customer regardless of your dresser assembly service cost. If you see us around say hello!

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 The right panel in the right place with the supplied screws, nuts and bolts tightened to perfection could be an issue for those not very familiar with these intricacies.

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 You would realize that the traffic in Omaha Lincoln NE Council Bluffs IA City could move at snail’s pace and though we leave ample provision for it we would assume you take this into consideration if we are a few minutes behind schedule.We would endeavor to keep you informed of every development throughout the process from the time you entrust the Eppley Handyman Services dresser assembly Omaha Lincoln NE Council Bluffs IA to us to ensure total transparency.

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The wide range of Eppley Handyman Services dressers would help you to get exactly what you would need to fit into the space that you have allocated for it within your premises.

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CALL 402-614-0895 HANDYMAN 1, http://www.handymanomahane.com/

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CALL 402-590-8092 JUNK REMOVAL, http://www.omahajunkdisposal.com/

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Located in Omaha NE 68105

Open Monday to Sunday 7:00 am – 11:00 pm

WEB: www.handymanomahane.com

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·         Furniture Removal and Hauling

 SERVICE AREA:

Downtown Omaha, Central Omaha, Southwest Omaha and Sarpy County (La Vista, Bellevue, Omaha, Papillion, Gretna, Offutt AFB, Springfield) Douglass County (Omaha, Bennington, Elkhorn, Boys Town, Valley, Waterloo), Pottawattamie County (Council Bluffs, Avoca, Carson, Carter Lake), Cass County (Weeping Water, Alvo, Avoca, Cedar Creek, Eagle, Elmwood, Greenwood, Louisville, Manley, Murdock, Murray, Nehawka, Plattsmouth, South Bend, Union) including the communities of Bellevue, Blair, Carter Lake, Elkhorn, Fort Calhoun, Gretna, LaVista, Millard, Omaha, Papillion, Ceresco NE, Ralston, Springfield and Waterloo, NE, Lincoln Nebraska and Council Bluffs, IA. Zip codes: 68007, 68010, 68017, 68022, 68102, 68104, 68105, 68106, 68107, 68108, 68110, 68111, 68112, 68114, 68116, 68117, 68118, 68122, 68124, 68127, 68130, 68131, 68132, 68134, 68135, 68137, 68142, 68144, 68147, 68152, 68154, 68157, 68164, 68178, 68073.

[fxmobilemechanicservicesoma-blog]

Outstanding Truck Bushings Replacement Services in Omaha Ne Council Bluffs IA | FX Mobile Mechanic

More Information is at: http://www.mobilemechanicomaha.com/truck-bushings-replacement-omaha-ne.html

Youtube - https://youtu.be/Zy9s6JWtIQA

Are you searching for truck bushings replacement service in Omaha Ne Council Bluffs IA? Omaha Ne Council Bluffs Mobile Mechanics knows the importance of bushings in the trucks. Therefore, we provide our best personnel for the truck bushings replacement at your door steps only. You just need to call us and we will be available at your service. Best truck bushings replacement service of Omaha Ne Council Bluffs IA! Free estimates. Feel Free to Call us now or book online quickly!

 REQUEST FREE ESTIMATES!

 TRUCK BUSHINGS REPLACEMENT SERVICES

Skateboard truck bushings are the rubbery rings that fit around the kingpin on your skateboard trucks. Typically made of polyurethane, the bushings assist in allowing your board to turn and pivot smoothly. There should be two bushings on each truck (four total). The top bushing, which is on the kingpin above the hanger, helps the skateboard truck turn smoothly. The bottom bushing, which is on the kingpin between the hanger and the baseplate, can be tightened or loosened depending on how responsive you want your trucks to be. Therefore, when there is a need of truck bushings replacement, do not ignore them. Go for it with FX Mobile Mechanic Services Omaha.

 Stiffer bushings will result in a more resistant board, which can be an advantage when performing tricks. For easy movement when cruising or carving the streets, looser bushings are a good option. Bushing tightness depends on each rider's preferences, and bushings can be easily adjusted to suit your needs. Skateboard truck bushings are all the same size, and will fit any skateboard, longboard, or cruiser.

 To keep your skateboard firing on all cylinders, you'll need to do regular maintenance to your trucks. You may also want to adjust your trucks depending on how loose or tight you like to skate. For ease and simplicity, opt for truck bushings replacement.

  FX MOBILE MECHANIC SERVICES OMAHA OFFERS THE FOLLOWING TRUCK BUSHINGS REPLACEMENT SERVICES FOR OUR VALUED CUSTOMERS

●       When you are ready to remove your skateboard bushings, we will need tools. We always use a regular socket wrench. Find one that matches the head of the kingpin in your trucks.The kingpin is the large bolt that runs through the center of your skateboard trucks (the red line in the photo shows the location of the kingpin inside your trucks). You are going to want a skate tool that fits on the nut on the end of your kingpin.

●       disassemble your skateboard trucks- removing the nut on the end of the kingpin. keep disassembling your skateboard trucks and take off the washer underneath. Make sure that you keep all of these parts - you don't want to lose any of them.

●       You should eventually come to the hangar - that's the large metal part that holds the skateboard truck axle. This part might be a little tricky to take off - mostly because it might be stuck. Simply pull it out of its socket, and then slide it up and off the kingpin. Continue taking apart your skateboard trucks piece by piece, being careful not to pull too hard and bend or break anything.

●       Now, take a look at the bushings, and see what they look like. Whether you are replacing your bushings or not, you should take each part and clean it up. You can even take the kingpin out of the baseplate and clean it as well. Feel free to replace any parts that you would like to. If you are installing new bushings, of course you can throw the old bushings away.

●       Assembling Skateboard Trucks

   SOME OF THE ENVIRONMENTS WE SERVE

●       Mobile Mechanic

●       Mobile Auto Repair

●       Mobile Truck Repair

●       Mobile Flat Tire Change

●       Jumpstart

●       Gas Delivery

●       Mobile Car Repair

●       Stater Repair

●       Alternator Repair

●       Check Engine Light Repair

 PAGE IS ABOUT

●       Truck bushing replacement checklist

●       Truck bushing replacement service

●       Truck bushing replacement companies near me

●       Truck bushing replacement service cost

BEST TRUCK BUSHINGS REPLACEMENT SERVICES COMPANY OF OMAHA NE COUNCIL BLUFFS IA

FX MOBILE MECHANIC SERVICES OMAHA

 REQUEST FREE INFORMATION NOW. CLICK HERE!

CONTACT:

FX Mobile Mechanics Services Omaha

Best Mobile Mechanic Omaha NE Council Bluffs IA!

CALL Mobile Mechanic 1: (402) 401-7561, http://www.mobileautorepairomaha.com/

CALL Mobile Mechanic 2: (402) 401-7563, http://www.mobilemechanicomaha.com/

CALL Mobile Mechanic 3: (402) 513-4411, http://www.mobilemechanicnearomahane.com/

CALL Towing Service: (402) 401-7564, http://www.towingserviceomaha.com/

CALL Roadside Assistance: (402) 590-8094, http://www.roadsideassistanceomaha.com/

Mobile Mechanic Auto Truck Repair Towing Roadside Assistance Services

Open 7/24

Website:http://www.mobilemechanicomaha.com/

http://www.mobilemechanicomaha.com/

 SERVICES:

·         MOBILE MECHANIC

·         MOBILE AUTO REPAIR

·         MOBILE TRUCK REPAIR

·         MOBILE CAR REPAIR

·         SEMITRUCK REPAIR

·         RV REPAIR

·         TIRE REPAIR

·         FLAT TIRE CHANGE

·         JUMPSTART

·         FUEL DELIVERY

·         CAR LOCKOUT SERVICES

·         DIESEL REPAIR

·         TOWING

·         ROADSIDE ASSISTANCE

 SERVICE AREA:

Omaha Nebraska - Council Bluffs Iowa Metropolitan Area: Downtown Omaha, Central Omaha, Southwest Omaha and Sarpy County, including the communities of Omaha, Bellevue, Blair, Carter Lake, Elkhorn, Fort Calhoun, Fremont, Gretna, La Vista, Millard, Papillion, Ralston, Springfield, Plattsmouth, Arlington, Ashland, Louisville, Wahoo, Yutan and Waterloo, NE, Bennington Ne | Blair Ne | Boys Town Ne | Cedar Bluffs Ne | Cedar Creek Ne | Ceresco Ne | Colon Ne| Elkhorn Ne |Elmwood Ne | Fort Calhoun Ne |Fremont Nebraska |Greenwood Nebraska |Gretna Ne | Herman Nebraska | Ithaca Ne |Kennard Ne |La Vista Nebraska |Louisville Ne |Manley Ne |Mead Ne | Memphis Ne | Missouri Valley Ne | Murdock Ne | Murray Ne | Nehawka Ne |Nickerson Ne | Omaha Ne | Papillion Ne | Plattsmouth Ne | South Bend Ne | Springfield Nebraska | St Columbus Ne | Univ Of Ne Med Center Ne | Valley Ne | Wahoo Nebraska | Washington Ne Waterloo Ne | Waverly Ne | Weeping Water Ne |Yutan Nebraska and Missouri Valley, Avoca, Glenwood,  Council Bluffs, IA. Zip codes: 68007, 68010, 68022, 68102, 68104, 68105, 68106, 68107, 68108, 68110, 68111, 68112, 68114, 68116, 68117, 68118, 68122, 68124, 68127, 68130, 68131, 68132, 68134, 68135, 68137, 68142, 68144, 68147, 68152, 68154, 68157, 68164, 68178.

[lnkcleaningcompanylincoln-blog]

Ultimate Cleaning Checklist in Omaha-Lincoln NE │LNK Cleaning Company (402) 881 3135

More information is at: http://www.servicelincoln.com/

https://youtu.be/5UcsBB7kl0g

Looking for a cleaning checklist? We love to clean and love to train. And, we know LNK Cleaning Company customers love our service. Besides, sharing is good. Use our house cleaning checklist to clean your home or office.  Follow this cleaning schedule loosely or to a tee—either way, you'll be pleased with the progress. Prefer to do a laundry day followed by a go nuts with the vacuum cleaner day? This weekly cleaning checklist by action can help prioritize and save time with dividing your household chores into key categories; washing, dusting, sanitizing, vacuuming, sweeping, organizing and your outdoor needs.

REQUEST FOR CLEANING CHECKLIST!

ULTIMATE CLEANING CHECKLIST

Lincoln Cleaning Checklist Apartment Cleaning Office Cleaning Checklist LNK Cleaning Company

Looking for a cleaning checklist for your Apartment office or apartment? Follow this cleaning schedule loosely or to a tee—either way, you'll be pleased with the progress. LNK Cleaning Company is the best cleaning company in Omaha-Lincoln NE. We follow cleaning checklist for Apartment cleaning, office cleaning, building cleaning, carpet cleaning, estate clean out and junk removal. A commercial or residential Apartment cleaning checklist is a nice way to manage the little messes that add up over time

A powerful cleaning checklist from LNK Cleaning Company that creates a simple schedule so your weekly and monthly tasks are completed in reasonable times without feeling overwhelming. Give you and your family a way to split the chores simply and professionally.

Can't leave the room until it's perfect? We know how you feel. This checklist is made for the busy cleaner who prefers to tackle each room entirely. We help break down the needed tasks by room to let you take a break between the bedrooms and the bathrooms.

Our ultimate cleaning checklist includes but not limited to following:

1. Before you start going room to room, pause first to put on some great, lively music. That’s better. Now pick up clutter, and as you go, feel free to second-guess your belongings. The less you have, the less you have to put away, clean, and dust: scrutinize books, magazines, newspapers, DVDs, furniture, toys the kids have outgrown, old computers you’ve outgrown, old clothes and shoes in the closets…is it time to donate and recycle? Turn off light bulbs and ceiling fans as you go for the upcoming dusting work. 2. Speaking of closets, if you have any that you’re afraid to open, face your fears its time to minimize and organize. 3. Dust (go left to right, top to bottom) with microfiber cloths. This will lower allergens and improve the air quality in your house. Dampened cloths tied to the ends of mops and brooms work great for removing cobwebs. For slatted blinds, use the string to close them one way and dust, then close them the other way and repeat…it’s effective and a lot more efficient than trying to do one slat at a time. Don’t forget to hit the tops of doors, fans, light fixtures, picture frames and yes, each of your knick-knacks (keep them in display cases to reduce dusting work). For the face of framed photos, TV screens, and computer monitors, use glass cleaner on your cotton cloth or microfiber to avoid streaking. 4. Vacuum. Make sure your bag/compartment isn’t already full, and use the right settings and attachments. Hit the floors in the whole house, and upholstered furniture. Be amazed at all those missing items (socks, your favorite pen) that you find under your couch cushions. 5. Sweep/mop/treat floors (except kitchen). For mopping, start at the farthest corner of the room and move back toward the entrance. Rinse mop after completing each 4 x 4 foot area. 6. Furniture freshening. Every now and then, some wooden furniture needs a good waxing.

ULTIMATE CLEANING CHECKLIST IN OMAHA-LINCOLN NE  LNK CLEANING COMPANY REQUEST MORE INFORMATION

CONTACT: Best Cleaning Company in Omaha &Lincoln Nebraska CALL (402) 881 3135 CLEANING LINCOLN: http://www.servicelincoln.com/ CALL (402) 575 9272 CLEANING OMAHA: http://www.maidserviceomaha.com/ CALL (402) 810 6320 JANITORIAL SERVICES OMAHA: http://www.greencleaningomaha.com/ CALL (402) 590 8090 JUNK REMOVAL LINCOLN: http://www.lnkjunkremoval.com CALL (402) 590 8092 JUNK REMOVAL OMAHA: http://www.omahajunkdisposal.com/ CALL (402) 875 7305 HANDYMAN LINCOLN: http://www.handymanlincolne.com/ CALL (402) 875 7305 HANDYMAN OMAHA: http://www.handymanomahane.com/ CALL (402) 590 8095 MOVING: http://www.moverslincolne.com/ Omaha Lincoln NE WEB: www.servicelincoln.com Monday  to Sunday 6:00 am– 11:00 pm http://www.servicelincoln.com/

SERVICE AREA: Lincoln Nebraska Metro Area: Bennet Ne, Firth Ne, Hallam Ne, Hickman Ne, Lancaster County, Lincoln Nebraska, Malcolm Ne, Milford Ne, Panama Ne, Seward County, Seward Ne, Staplehurst Ne, Utica Ne, Walton Ne, WAVERLY NE, Lincoln NE | Omaha NE | Lancaster County NE | Seward County NE | Milford NE | 68501, 68510, 68512, 68514, 68516, 68517, 68520, 68524, 68526, 68529, 68531, 68532, 68542, 68544, 68583, 68588. Omaha Council Bluffs Metro Area: Downtown Omaha, Central Omaha, Southwest Omaha and Sarpy County (La Vista, Bellevue, Omaha, Papillion, Gretna, Offutt AFB, Springfield) Douglass County (Omaha, Bennington, Elkhorn, Boys Town, Valley, Waterloo), Pottawattamie County (Council Bluffs, Avoca, Carson, Carter Lake), Cass County (Weeping Water, Alvo, Avoca, Cedar Creek, Eagle, Elmwood, Greenwood, Louisville, Manley, Murdock, Murray, Nehawka, Plattsmouth, South Bend, Union) including the communities of Bellevue, Blair, Carter Lake, Elkhorn, Fort Calhoun, Gretna, LaVista, Millard, Omaha, Papillion, Ceresco NE, Ralston, Springfield and Waterloo, NE, and Council Bluffs, IA. Zip codes: 68007, 68010, 68017, 68022, 68102, 68104, 68105, 68106, 68107, 68108, 68110, 68111, 68112, 68114, 68116, 68117, 68118, 68122, 68124, 68127, 68130, 68131, 68132, 68134, 68135, 68137, 68142, 68144, 68147, 68152, 68154, 68157, 68164, 68178, 68073

[omahajunkremovalservices-blog]

Professional Basketball Pole Removal in Omaha NE | Omaha Junk Removal

 More information:- http://www.junkremovalomahane.com/basketball-pole-removal.html

 Youtube link:- https://youtu.be/zWZoj8P5YtQ

 About our basketball pole removal services near Omaha Nebraska: Get a ladder and climb to the top of the metal basketball pole. Remove the net then using the set of wrenches, start loosening the nuts and bolts Leave the pole in the concrete; soak the ground around the concrete, wiggle the pole back and forth until the cement reams out the hole big enough to lift it out. A shovel will help break the suction that the water and soil make. If playback doesn't begin shortly, try restarting your device. Or call Omaha Junk Removal and we will come to removal your basketball hole very fast. Cost of basketball pole removal? Free estimates. Call us now or book basketball pole removal online quickly!

 REQUEST A QUOTE NOW

 BASKETBALL POLE REMOVAL

 An old, unused basketball hoop is not only unsightly; it can also cause accidents or unnecessary blockage in the driveway. Until the basketball hoop is removed, you can’t maximize your outdoor space fully. The good news is, it’s quite possible to remove a basketball hoop on your own. But it will take a lot of work and you’ll need the right tools for it.

 Before moving forward with the guide, we recommend having someone to help you remove the basketball hoop to avoid any accident. A basketball pole is very heavy and the project will take longer than it should if you’re working on it alone. Having someone to assist will cut the job in half the time! Below is a step-by-step guide on how to remove a basketball pole from the ground:

 In addition to our mailbox installation removal and service, we now enhance curb appeal with our backboard removal service and basketball pol removal.

 Not only do homeowners receive the visual benefits of removing these old rusty poles, we’ve also discovered that many poles hold standing water which could provide a breeding ground for mosquitoes.

 Furthermore, most backboards and poles have hidden wasp nests which could prove harmful if disturbed. We have also found that older fiberglass backboards have loose particles that easily detach and fall as they may.

 Removing these heavy weight items can be a challenging task for any homeowner since most of the poles are filled with concrete nearly to the top and weigh in at 100+ pounds.

 Price includes ground level cut-off of pole and disposal.

 Price includes removal of backboard and mounting hardware from rooftop or side of building and disposal.

 Price includes demolition of top 4-6" of concrete foundation, pole & backboard removal, top soil, grass seed, and disposal of old components and concrete debris.

 Price includes disposal of a portable basketball system.

 DIY BASKETBALKL POLE REMOVAL”

 Tools needed:

 ·         A set of wrenches

·         A metal cutting power saw

·         A shovel

·         Sledgehammer

·         A ladder

·         WD40

·         Leather gloves

·         Protective gears for the eyes

Step 1: Disassembling the Pole

You and your helper will start by disassembling the basketball pole from the top. You can do the disassembling yourself while your helper spots you or vice versa. Get a ladder and climb to the top of the metal basketball pole. Remove the net then using the set of wrenches, start loosening the nuts and bolts that are holding the basketball hoop. After removing the net and hoop, move on to the basketball board. Remove all the pieces that hold up the upper pieces of the board. If a certain nut is stuck or a bolt can’t be turned, spray a little WD40 and then twist vigorously to loosen it.

Step 2: Sawing the Basketball Pole in Half

Once you’ve taken apart the upper fixtures of the basketball pole, it’s time to cut the pole in half. Switch on the metal cutting power saw and cut the pole in the middle. Make sure your helper is holding the upper portion of the pole so it does not fall down on you as you make the cut. Discard the piece of pole then make another cut. You want to keep cutting the pole until the pole is only about a few inches in height from its base. You can use a sledgehammer to knock the poll off and hit it until it breaks.

Step 3: Breaking the Base

 Once the pole is cut and removed, you will move onto breaking the base of the pole. Using a sledgehammer, break up the concrete that surrounds the pole. Get a shovel and start removing the broken pieces of concrete. When all the concrete has been broken down and removed, you can fill the hole with soil. You can get soil from your local garden store and plant a tree on the pole site. You may also level the area by adding a layer of concrete.

 After you are done with the project, we suggest sending the discarded poles to a recycling plant. Do not leave the broken up metal poles lying around in the yard especially if you have very small children. These broken up pieces are very sharp and may cause an injury.

 CALL US FOR:

 ·         Basketball Pole Removal Service

·         Cost To Remove Basketball Pole

·         Basketball Hoop Removal Cost

·         How To Cut Down A Basketball Pole

·         How To Take Apart A Basketball Pole

·         Who To Hire To Remove Basketball Hoop

·         How To Remove Basketball Backboard

·         How To Dispose Of Portable Basketball Hoop

  BEST BASKETBALL POLE REMOVAL COMPANY OF OMAHA

 OMAHA JUNK REMOVAL

 REQUEST FREE INFORMATION NOW. CLICK HERE!

CONTACT:

Omaha Junk Removal

Best Junk Removal & Hauling Service in Omaha Council Bluffs Lincoln NE!

Omaha NE – Council Bluffs IA – Lincoln NE

CALL (402) 590-8092 JUNK REMOVAL: http://www.omahajunkdisposal.com/

CALL (402) 810-6325 JUNK REMOVAL 2: http://www.junkremovalomahane.com/

CALL (402) 810-6325 HAULING: http://www.junkremovalomahane.com/

CALL (402) 590-8090 JUNK REMOVAL LINCOLN: http://www.lnkjunkremoval.com

CALL (402) 486-3717 MOVING: http://www.moversinomaha.com/

CALL (402) 575-9272 CLEANING 1:  http://www.maidserviceomaha.com/

CALL (402) 810-6320 CLEANING 2: http://www.greencleaningomaha.com/

CALL (402) 401-7562 HANDYMAN 1: http://www.omahahouseholdservices.com/

CALL (402) 614-0895 HANDYMAN 2: http://www.handymanomahane.com/

CALL (402) 875-7305 HANDYMAN 3: http://www.handymanlincolne.com/

Monday to Sunday (5 am -11:30 pm)

WEBSITE: http://www.junkremovalomahane.com/

http://www.junkremovalomahane.com/

 SERVICES:

·         Appliance Removal Service

·         Cleaning Services (Home Office Apartment)

·         Construction Waste Removal

·         Couch Sofa Sectional Chair Removal Service

·         Deck Removal Service

·         Foreclosure Cleanouts

·         Freezer Refrigerator Removal Service

·         Furniture Removal Service

·         Garage Cleanout Service

·         Garbage Trash Waste Removal

·         Handyman Services (Commercial Residential)

·         Hauling Service

·         Hot Tub Spa Bathtub Removal

·         House Office Property Cleanout Service

·         Junk Removal Service

·         Mattress And Box Spring Removal Service

·         Movers Moving Labor Packing Unpacking

·         Television Disposal

·         Tv Monitor Projection Tv Console Tv Removal

·         Washer Dryer Ac Water Heather Removal

·         Yard Waste Tree Brush Removal Service

  SERVICE AREA:

 Downtown Omaha, Central Omaha, Southwest Omaha and Sarpy County (La Vista, Bellevue, Omaha, Papillion, Gretna, Offutt AFB, Springfield) Douglass County (Omaha, Bennington, Elkhorn, Boys Town, Valley, Waterloo), Pottawattamie County (Council Bluffs, Avoca, Carson, Carter Lake), Cass County ( Weeping Water, Alvo, Avoca, Cedar Creek, Eagle, Elmwood, Greenwood, Louisville, Manley, Murdock, Murray, Nehawka, Plattsmouth, South Bend, Union) including the communities of Bellevue, Blair, Carter Lake, Elkhorn, Fort Calhoun, Gretna, La Vista, Millard, Omaha, Papillion, Ceresco NE, Ralston, Springfield and Waterloo, NE, Lincoln Nebraska and Council Bluffs, IA. Zip codes: 68007, 68010, 68017, 68022, 68102, 68104, 68105, 68106, 68107, 68108, 68110, 68111, 68112, 68114, 68116, 68117, 68118, 68122, 68124, 68127, 68130, 68131, 68132, 68134, 68135, 68137, 68142, 68144, 68147, 68152, 68154, 68157, 68164, 68178, 68073.

[pricemovinghaulingomaha-blog]

Professional basketball pole removal in Omaha NE | Price Moving & Hauling Omaha (402) 486 – 3717

More Information is at: http://www.moversinomaha.com/

https://youtu.be/dNcKm3EDj88

About our basketball pole removal services near Omaha NEBRASKA: Get a ladder and climb to the top of the metal basketball pole. Remove the net then using the set of wrenches, start loosening the nuts and bolts Leave the pole in the concrete; soak the ground around the concrete, wiggle the pole back and forth until the cement reams out the hole big enough to lift it out. A shovel will help break the suction that the water and soil make. If playback doesn't begin shortly, try restarting your device. Or call Price Moving Hauling Omaha and we will come to removal your basketball hole very fast. Cost of basketball pole removal?  Free estimates. Call us now or book basketball pole removal online quickly!

REQUEST A QUOTE NOW BASKETBALL POLE REMOVAL

An old, unused basketball hoop is not only unsightly; it can also cause accidents or unnecessary blockage in the driveway. Until the basketball hoop is removed, you can’t maximize your outdoor space fully. The good news is, it’s quite possible to remove a basketball hoop on your own. But it will take a lot of work and you’ll need the right tools for it.

Before moving forward with the guide, we recommend having someone to help you remove the basketball hoop to avoid any accident. A basketball pole is very heavy and the project will take longer than it should if you’re working on it alone. Having someone to assist will cut the job in half the time! Below is a step-by-step guide on how to remove a basketball pole from the ground:

In addition to our mailbox installation removal and service, we now enhance curb appeal with our backboard removal service and basketball pol removal.

Not only do homeowners receive the visual benefits of removing these old rusty poles, we’ve also discovered that many poles hold standing water which could provide a breeding ground for mosquitoes.

Furthermore, most backboards and poles have hidden wasp nests which could prove harmful if disturbed. We have also found that older fiberglass backboards have loose particles that easily detach and fall as they may.

Removing these heavy weight items can be a challenging task for any homeowner since most of the poles are filled with concrete nearly to the top and weigh in at 100+ pounds.

Price includes ground level cut-off of pole and disposal.

Price includes removal of backboard and mounting hardware from rooftop or side of building and disposal.

Price includes demolition of top 4-6" of concrete foundation, pole & backboard removal, top soil, grass seed, and disposal of old components and concrete debris.

Price includes disposal of a portable basketball system.

DIY BASKETBALKL POLE REMOVAL” Tools needed:

• A set of wrenches • A metal cutting power saw • A shovel • Sledgehammer • A ladder • WD40 • Leather gloves • Protective gears for the eyes Step 1: Disassembling the Pole You and your helper will start by disassembling the basketball pole from the top. You can do the disassembling yourself while your helper spots you or vice versa. Get a ladder and climb to the top of the metal basketball pole. Remove the net then using the set of wrenches, start loosening the nuts and bolts that are holding the basketball hoop. After removing the net and hoop, move on to the basketball board. Remove all the pieces that hold up the upper pieces of the board. If a certain nut is stuck or a bolt can’t be turned, spray a little WD40 and then twist vigorously to loosen it. Step 2: Sawing the Basketball Pole in Half Once you’ve taken apart the upper fixtures of the basketball pole, it’s time to cut the pole in half. Switch on the metal cutting power saw and cut the pole in the middle. Make sure your helper is holding the upper portion of the pole so it does not fall down on you as you make the cut. Discard the piece of pole then make another cut. You want to keep cutting the pole until the pole is only about a few inches in height from its base. You can use a sledgehammer to knock the poll off and hit it until it breaks. Step 3: Breaking the Base

Once the pole is cut and removed, you will move onto breaking the base of the pole. Using a sledgehammer, break up the concrete that surrounds the pole. Get a shovel and start removing the broken pieces of concrete. When all the concrete has been broken down and removed, you can fill the hole with soil. You can get soil from your local garden store and plant a tree on the pole site. You may also level the area by adding a layer of concrete.

After you are done with the project, we suggest sending the discarded poles to a recycling plant. Do not leave the broken up metal poles lying around in the yard especially if you have very small children. These broken up pieces are very sharp and may cause an injury.

CALL US FOR: • Basketball Pole Removal Service • Cost To Remove Basketball Pole • Basketball Hoop Removal Cost • How To Cut Down A Basketball Pole • How To Take Apart A Basketball Pole • Who To Hire To Remove Basketball Hoop • How To Remove Basketball Backboard • How To Dispose Of Portable Basketball Hoop

BEST BATHROOM POLE REMOVAL COMPANY OF OMAHA PRICE MOVING HAULING OMAHA

REQUEST FREE INFORMATION NOW. CLICK HERE!

CONTACT: Price Moving Hauling Omaha Best Moving Hauling Company in Omaha NE! CALL (402) 486-3717 MOVING OMAHA NE: http://www.moversinomaha.com/ CALL (402) 590-8095 MOVING LINCOLN NE: http://www.moverslincolne.com/ CALL (402) 590-8092 JUNK REMOVAL OMAHA: http://www.omahajunkdisposal.com/ CALL (402) 810-6325 HAULING: http://www.junkremovalomahane.com/ CALL (402) 590-8090 JUNK REMOVAL LINCOLN: http://www.lnkjunkremoval.com CALL (402) 575-9272 CLEANING 1:  http://www.maidserviceomaha.com/ CALL (402) 810-6320 CLEANING 2: http://www.greencleaningomaha.com/ CALL (402) 401-7562 HANDYMAN 1: http://www.omahahouseholdservices.com/ CALL (402) 614-0895 HANDYMAN 2: http://www.handymanomahane.com/ CALL (402) 875-7305 HANDYMAN 3: http://www.handymanlincolne.com/ Omaha NE Lincoln NE Council Bluffs IA Open Monday to Sunday 5 am to 11:30 pm EMAIL: omahapromovers@gmail.com WEBSITE: www.moversinomaha.com http://www.moversinomaha.com/

SERVICE AREA: Omaha Council Bluffs Metro Area: Omaha, Downtown Omaha, Central Omaha, Southwest Omaha and Sarpy County, including the communities of Bellevue, Blair, Carter Lake, Elkhorn, Fort Calhoun, Gretna, La Vista, Millard, Omaha, Papillion, Ralston, Springfield, Plattsmouth, Waterloo, NE, Lincoln NE, Hickman NE, Milford NE, Seward NE and Missouri Valley, Avoca, Glenwood, Council Bluffs, IA. Zip codes: 68007, 68010, 68022, 68102, 68104, 68105, 68106, 68107, 68108, 68110, 68111, 68112, 68114, 68116, 68117, 68118, 68122, 68124, 68127, 68130, 68131, 68132, 68134, 68135, 68137, 68142, 68144, 68147, 68152, 68154, 68157, 68164, 68178, 68501, 68510, 68512, 68514, 68516, 68517, 68520, 68524, 68526, 68529, 68531, 68532, 68542, 68544, 68583, 68588.

SERVICES: • Apartment Movers • Best Moving Company • Furniture Arrangement • House Movers • Household Movers • Loading Help • Loading Unloading Labor Service • Local Movers • Local Moving Company • Long Distance Moving Company • Move Out Cleaning Services • Movers • Moving Company • Moving Labor Service • Moving Services • Office Movers • Packing Help Service • Packing Unpacking Services • Rental Truck Driver • Unloading Help • Unpacking Help Services

[omahajunkdisposal-blog]

Professional basketball pole removal in Omaha NE | Omaha Junk Disposal (402) 590-8092

 More information is at: http://www.omahajunkdisposal.com/

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  About our basketball pole removal services near Omaha NEBRASKA: Get a ladder and climb to the top of the metal basketball pole. Remove the net then using the set of wrenches, start loosening the nuts and bolts Leave the pole in the concrete; soak the ground around the concrete, wiggle the pole back and forth until the cement reams out the hole big enough to lift it out. A shovel will help break the suction that the water and soil make. If playback doesn't begin shortly, try restarting your device. Or call Omaha Junk Disposal and we will come to removal your basketball hole very fast. Cost of basketball pole removal? Free estimates. Call us now or book basketball pole removal online quickly!

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BASKETBALL POLE REMOVAL

 An old, unused basketball hoop is not only unsightly; it can also cause accidents or unnecessary blockage in the driveway. Until the basketball hoop is removed, you can’t maximize your outdoor space fully. The good news is, it’s quite possible to remove a basketball hoop on your own. But it will take a lot of work and you’ll need the right tools for it.

 Before moving forward with the guide, we recommend having someone to help you remove the basketball hoop to avoid any accident. A basketball pole is very heavy and the project will take longer than it should if you’re working on it alone. Having someone to assist will cut the job in half the time! Below is a step-by-step guide on how to remove a basketball pole from the ground:

 In addition to our mailbox installation removal and service, we now enhance curb appeal with our backboard removal service and basketball pol removal.

 Not only do homeowners receive the visual benefits of removing these old rusty poles, we’ve also discovered that many poles hold standing water which could provide a breeding ground for mosquitoes.

 Furthermore, most backboards and poles have hidden wasp nests which could prove harmful if disturbed. We have also found that older fiberglass backboards have loose particles that easily detach and fall as they may.

 Removing these heavy weight items can be a challenging task for any homeowner since most of the poles are filled with concrete nearly to the top and weigh in at 100+ pounds.

 Price includes ground level cut-off of pole and disposal.

 Price includes removal of backboard and mounting hardware from rooftop or side of building and disposal.

 Price includes demolition of top 4-6" of concrete foundation, pole & backboard removal, top soil, grass seed, and disposal of old components and concrete debris.

 Price includes disposal of a portable basketball system.

 DIY BASKETBALKL POLE REMOVAL”

Tools needed:

 ·         A set of wrenches

·         A metal cutting power saw

·         A shovel

·         Sledgehammer

·         A ladder

·         WD40

·         Leather gloves

·         Protective gears for the eyes

Step 1: Disassembling the Pole

You and your helper will start by disassembling the basketball pole from the top. You can do the disassembling yourself while your helper spots you or vice versa. Get a ladder and climb to the top of the metal basketball pole. Remove the net then using the set of wrenches, start loosening the nuts and bolts that are holding the basketball hoop. After removing the net and hoop, move on to the basketball board. Remove all the pieces that hold up the upper pieces of the board. If a certain nut is stuck or a bolt can’t be turned, spray a little WD40 and then twist vigorously to loosen it.

Step 2: Sawing the Basketball Pole in Half

Once you’ve taken apart the upper fixtures of the basketball pole, it’s time to cut the pole in half. Switch on the metal cutting power saw and cut the pole in the middle. Make sure your helper is holding the upper portion of the pole so it does not fall down on you as you make the cut. Discard the piece of pole then make another cut. You want to keep cutting the pole until the pole is only about a few inches in height from its base. You can use a sledgehammer to knock the poll off and hit it until it breaks.

Step 3: Breaking the Base

 Once the pole is cut and removed, you will move onto breaking the base of the pole. Using a sledgehammer, break up the concrete that surrounds the pole. Get a shovel and start removing the broken pieces of concrete. When all the concrete has been broken down and removed, you can fill the hole with soil. You can get soil from your local garden store and plant a tree on the pole site. You may also level the area by adding a layer of concrete.

 After you are done with the project, we suggest sending the discarded poles to a recycling plant. Do not leave the broken up metal poles lying around in the yard especially if you have very small children. These broken up pieces are very sharp and may cause an injury.

 CALL US FOR:

·         Basketball Pole Removal Service

·         Cost To Remove Basketball Pole

·         Basketball Hoop Removal Cost

·         How To Cut Down A Basketball Pole

·         How To Take Apart A Basketball Pole

·         Who To Hire To Remove Basketball Hoop

·         How To Remove Basketball Backboard

·         How To Dispose Of Portable Basketball Hoop

    CHEAP BATHROOM POLE REMOVAL COMPANY OF OMAHA

OMAHA JUNK DISPOSAL

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Omaha Junk Disposal

Best Junk Removal & Hauling Service in Omaha Council Bluffs Lincoln NE!

Omaha NE – Council Bluffs IA – Lincoln NE

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 Downtown Omaha, Central Omaha, Southwest Omaha and Sarpy County (La Vista, Bellevue, Omaha, Papillion, Gretna, Offutt AFB, Springfield) Douglass County (Omaha, Bennington, Elkhorn, Boys Town, Valley, Waterloo), Pottawattamie County (Council Bluffs, Avoca, Carson, Carter Lake), Cass County ( Weeping Water, Alvo, Avoca, Cedar Creek, Eagle, Elmwood, Greenwood, Louisville, Manley, Murdock, Murray, Nehawka, Plattsmouth, South Bend, Union) including the communities of Bellevue, Blair, Carter Lake, Elkhorn, Fort Calhoun, Gretna, La Vista, Millard, Omaha, Papillion, Ceresco NE, Ralston, Springfield and Waterloo, NE, Lincoln Nebraska and Council Bluffs, IA. Zip codes: 68007, 68010, 68017, 68022, 68102, 68104, 68105, 68106, 68107, 68108, 68110, 68111, 68112, 68114, 68116, 68117, 68118, 68122, 68124, 68127, 68130, 68131, 68132, 68134, 68135, 68137, 68142, 68144, 68147, 68152, 68154, 68157, 68164, 68178, 68073.