Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

Lab benches created with specific instrumentation and processes in mind.

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

Trapezoids Cutting Line. Coils of 20 ton, 1850 mm in width and 2.5 mm in thickness. Processing speed of 90 m/min andmaximum trap's angle of 35º. Leveller with automatic change of cartridge, electromagnetic stacker and roto-oscillanting shear

Línea de corte de trapecios. Bobinas de 20 tons en ancho de 1850 mm y espesor de 2,8 mm. Velocidad de 90 m/min y máximo ángulo de trapecio de 35º. Aplanadora con cambio de casette, apilador electromagnético y cizalla roto-oscilante.

Trapezoids Cutting Line. Coils of 30 ton, 2000 mm in width and 2.5 mm in thickness. Processing speed of 90 m/min andmaximum trap's angle of 35º. Leveller with automatic change of cartridge, electromagnetic stacker and roto-oscillanting shear

Línea de corte de trapecios. Bobinas de 30 tons en ancho de 2000 mm y espesor de 2,5 mm. Velocidad de 90 m/min y máximo ángulo de trapecio de 35º. Aplanadora con cambio de casette, apilador electromagnético y cizalla roto-oscilante.

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

Press blanking line for steel up to 3 mm in thickness, 2100 mm in width, 800 ton link drive press, blanks up to 4000 mm in length, speed of 90 m/min and electromagnetic stacker. Leveller with automatic change of cartridge and swinging die. Washer oiler

Línea de corte con prensa para acero de hasta 3 mm de espesor, ancho de 2100 mm, prensa link drive de 800 ton, formato de 4000 mm de largo, 90 m/min de velocidad y apilador electromagnético. Aplanadora con cambio de casette y troquel oscilante. Lavadora aceitadora

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

Leigh Vial, head of IRRI's Experiment Station, prepares the field using a tractor with an attached laser leveler.

IRRI agronomy challenge: level the field.

Part of the image collection of the International Rice Research Institute (IRRI).

Flatrock Camp, Island Park Caldera, Idaho: Rose, intoxicated with joy at the simple pleasure of merely being encamped, commendably restrains her jubilant girlish effervescence, exhibiting rather her mystifying Mona Lisa physiognomy. (Why use one syllable when you can blow five?)

(Incidentally, I've found it helpful to carry a cheap torpedo level which I pull out of the cabinet nearest Rosie's door—the tool cabinet, reachable even when she's completely closed up—and put it on the tongue when I'm setting up. In most camps all it takes to level the rig is a few turns of the crank on the jack wheel until she comes plumb. The stabilizers are not load levelers, but these campers are so light that it's no trouble at all to just push 'em around the site until you find a naturally level spot (keep an eye on the level on the tongue), then level her fore'n'aft with the jack wheel. What could be simpler?)

Herinrichting de Helling – de Noord in Dronten. Uitgevoerd door Roelofs Den Ham.

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

Trapezoids Cutting Line. Coils of 22 ton, 1850 mm in width and 2,5 mm in thickness. Processing speed of 90 m/min andmaximum trap's angle of 35º. Leveller with automatic change of cartridge, electromagnetic stacker and roto-oscillanting shear. Washer Oiler.

Línea de corte de trapecios. Bobinas de 22 tons en ancho de 1850 mm y espesor de 2,5 mm. Velocidad de 90 m/min y máximo ángulo de trapecio de 35º. Aplanadora con cambio de casette, apilador electromagnético y cizalla roto-oscilante. Lavadora aceitadora

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

Cut to length Line for cutting Trapezoids 1525 x 3.5 with roto oscillating shear and electromagnetic stacker. Leveller with change of rolls

Línea de corte transversal para cortar trapecios para bobinas de 1525 x 3.5 con aplanadora con cambio de rodillos, cizalla roto-oscilante y apilador electromagnético

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

Naval School of Health Sciences, San Diego, picnic parties. Possibly for Hospital Corps birthday. Class 16-212. [People dancing to the Levelers band]

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

Had to remove old tile, then old linoleum, then "floor leveler", then a layer of vinyl...all to get to the underlayment to properly put the new tile in.

Cut to length line with leveller with automatic change of cartridges, rotary shear and electromagnetic stacker

Línea de corte transversal con aplanadora con cambio automático de rodillos, cizalla rotativa y apilador electromagnético.

Trapezoids Cutting Line. Coils of aluminum with 2050 mm in width and 4 mm in thickness. Processing speed of 90 m/min andmaximum trap's angle of 35º. Leveller with automatic change of cartridge, vacuum stacker and roto-oscillanting shear. Installed at Novelis, Germany

Línea de corte de trapecios. Bobinas de aluminio en ancho de 2050 mm y espesor de 4 mm. Velocidad de 90 m/min y máximo ángulo de trapecio de 35º. Aplanadora con cambio de casette, apilador de vacío y cizalla rotoscilante. Instalada en Novelis Alemania

Lings de Automatisch Jack Leveler, om het motorhome waterpas te zetten. Daarboven de 6 Speed Allison Automatische transmissie. Rechts de Camera Monitor om de achterkant etc. in de gaten te houden. Mooi wortelnoten design. Lederen stoel, Electrisch vol automatisch in te stellen . Hoogte-stand etc.

lots of extras! levelers, chauks, water hose, 6ton jack, gloves, battery tender, stepping stool, 2 heavyduty tarps, extendable lug wrench, mats, carpet and Christmas Tree!

Leveller 2100 x 4 in a Cut to Length Line for processing aluminum with change of cartridges

Aplanadora para aluminio instalada en Línea de Corte Transversal 2100 x 4 con cambio de cassettes de rodillos

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Leigh Vial, head of IRRI's Experiment Station, prepares the field using a tractor with an attached laser leveler.

Harrowing in flooded condition with a wooden plank, rotovator wide puddler mounted behind a tractor with attached laser leveler

\

IRRI agronomy challenge: level the field.

Part of the image collection of the International Rice Research Institute (IRRI).

actorsuryasfanclub.blogspot.com

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L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

I made this table today so i could have a cool desk to go with my new mac...made from 100% found objects..fan blade..half stainless ball..ceramic insulator..gears and all hardware came from the scrap yard, and i even found the glass top in the trash on the side of the road..just needs blade end glass levelers.

Trapezoids Cutting Line. Coils of 30 ton, 1800 mm in width and 3.4 mm in thickness. Processing speed of 90 m/min andmaximum trap's angle of 35º. Leveller with automatic change of cartridge, electromagnetic stacker and roto-oscillanting shear

Línea de corte de trapecios. Bobinas de 30 tons en ancho de 1800 mm y espesor de 3,4 mm. Velocidad de 90 m/min y máximo ángulo de trapecio de 35º. Aplanadora con cambio de casette, apilador electromagnético y cizalla roto-oscilante.

Blanking line for coils of 2200 x 3mm with leveller with automatic change of cartridges, 800 ton press and electromagnetic stacker

Línea de corte con prensa para bobinas de 2200 x 3 mm con prensa de 800 ton, aplanadora con cambio de casettes y apilador electromagnético.

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Trapezoids Cutting Line. Coils of 25 ton, 1830 mm in width and 2 mm in thickness. Processing speed of 90 m/min andmaximum trap's angle of 35º. Leveller with automatic change of cartridge, electromagnetic stacker and roto-oscillanting shear. Anti noise isolation cabin

Línea de corte de trapecios. Bobinas de 25 tons en ancho de 1830 mm y espesor de 2 mm. Velocidad de 90 m/min y máximo ángulo de trapecio de 35º. Aplanadora con cambio de casette, apilador electromagnético y cizalla roto-oscilante. Cabina de insonorización.