Jenna Ushkowitz Starts Performances in Waitress

first_img Waitress Jenna Ushkowitz Show Closed This production ended its run on Jan. 5, 2020 View Commentscenter_img Glee’s Jenna Ushkowitz will begin performances as Dawn on July 29 in Waitress. She steps in for Kimiko Glenn, who is taking a leave of absence from the Tony-nominated tuner. Headlined by Tony winner Jessie Mueller, the Diane Paulus-helmed musical is baking up a storm at the Brooks Atkinson Theatre.Ushkowitz is best known for playing Tina Cohen-Chang on Glee. She made her Broadway debut at age nine in the 1996 revival of The King and I, and was in the original production of Spring Awakening, where she performed the roles of Ilse, Martha, Anna and Thea. Ushkowitz will be soon be seen starring in Tom Gustafson’s musical movie,?Hello, Again.Waitress marks five-time Grammy nominee Sara Bareilles’ stage-writing debut. Based on the 2007 film by the late Adrienne Shelly and book by Jessie Nelson, the tuner follows Jenna, a small town waitress stuck in a loveless marriage. As a nearby baking contest approaches (and a new doctor comes to town), she’s torn between her commitments and—thanks to her pie-making expertise—a chance at freedom.The cast also includes Tony nominee Nick Cordero, Drew Gehling, Keala Settle, Dakin Matthews, Eric Anderson, Christopher Fitzgerald, Thay Floyd, Molly Hager, Aisha Jackson, Ragan Pharris and Ryan Vasquez. Related Showslast_img read more

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Ben Whishaw Circles Mary Poppins Returns

first_imgBen Whishaw(Photo: Caitlin McNaney) View Comments Ben Whishaw, who recently appeared on Broadway in The Crucible, is in talks to join Emily Blunt and Lin-Manuel Miranda in Mary Poppins Returns. According to the Hollywood Reporter, the stage and screen star would play a grown-up version of Michael Banks.The film will premiere on December 25, 2018. Meryl Streep is also in talks to join the project; the Oscar winner would play Mary Poppins’ cousin Topsy. Original Mary Poppins stars Julie Andrews and Dick Van Dyke are also rumored to make appearances.The film, set 20 years after the events of the 1964 feature, will follow Michael as he seeks to reunite with his sister Jane. Mary Poppins (Blunt) flies in to help, with her friend Jack the lamplighter (Miranda) in tow. The movie will feature songs by Tony-winning composing team Marc Shaiman and Scott Wittman.Whishaw made his Broadway debut earlier this year in The Crucible. His notable screen credits include Q in both Skyfall and Spectre, The Lobster, The Danish Girl and Suffragette. His U.K. stage credits include Bakkahi, Mojo, Peter and Alice, The Pride and an Olivier-nominated performance in Hamlet.last_img read more

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Broadway’s Top Five TV Moments of 2016

first_img(Photo: CBS & NBC) The year 2016 has been a wonderful one for going to the theater—and for staying the heck home with a blanket and bowl of popcorn. Numerous Broadway faves have appeared on the small screen in beloved series like Younger and Crazy Ex-Girlfriend or in highly anticipated one night only stints. Lin-Manuel Miranda’s meteoric rise in 2016 brought him all the way to 30 Rock’s coveted stage spot hosting Saturday Night Live, and Fox’s Grease: Live broadcast proved itself to be a live musical gamechanger. Get a cozy mug of hot cocoa ready—here are the top five TV moments of the year from our Great White Way pals!5. Broadway Carpool KaraokeIt’s been our lifelong dream to cruise around New York belting showtunes with Lin-Manuel Miranda, Jesse Tyler Ferguson, Jane Krakowski and Audra “Mama Broadway” McDonald, and Tony host, winner and late night king James Corden lived it in 2016. The fab four joined Corden in a segment of his wildly popular Carpool Karaoke, covering favorite tracks from Hamilton, Rent, Jersey Boys and of course, Les Miserables. Let’s be honest: we are all Jesse Tyler Ferguson in this video.4. Laura Benanti’s Melania Trump DebutFollowing her sweet-as-vanilla ice cream stint in She Loves Me, Laura Benanti brought that razor-sharp Twitter wit straight to the late night circuit. An observation of her resemblance to President Elect Donald Trump’s wife Melania Trump during a visit to The Late Show with Stephen Colbert became a full-blown impression; #Benanti4SNL became a hashtag among her Broadway BFFs (Cynthia Erivo and Alex Brightman, to name a few). Perhaps an SNL hosting spot is in her future for 2017 (in between diaper changes, of course)?3. LMM in “Crucible Cast Party”There was one Broadway fave who did nab the SNL hosting gig in 2016. Hamilton mastermind Lin-Manuel Miranda is usually hailed for his genius and relentless positivity. This is exactly why seeing his more outrageous, humorous side during his SNL stint was so refreshing—especially when he poked fun at theater dorks just like him (and us, obvs). We couldn’t stop laughing at Miranda rocking braces as senior drama club heartthrob Cody Shuck. He was the Phantom in Phantom, and he was Sweeney in Sweeney.2. Vanessa Hudgens’ 11 o’Clock NumberWith a breakout role as High School Musical sweetheart Gabriella Montez and a Broadway debut as neat-as-a-pin Gigi, fans were intrigued to see what Vanessa Hudgens would bring to the table as Grease: Live’s bad girl. Hudgens beyond delivered as Fox’s Rizzo, especially considering her father passed away the night before the broadcast; she performed in his honor. Her crystal clear rendition of “There Are Worse Things I Could Do” was just as commanding as a character like Grease’s Rizzo is. This Pink Lady was red hot!1. JHud’s “I Know Where I’ve Been”NBC’s Hairspray Live! was chock-full of big, fat, boisterous numbers that made the broadcast pure fun, but Grammy and Oscar winner Jennifer Hudson truly took the TV event to a whole new level with this performance. She riffed and belted Hairspray’s message of inclusivity and unity loud and clear. Her flawless vocals combined with a message audiences across America can all benefit from hearing nabbed her our number one spot and inspired our 2017 mantra: What would JHud do? View Commentslast_img read more

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Food School.

first_imgProcessing-plant supervisors must meet rigid federal Good Manufacturing Practice requirements to assure the safety of low-acid or acidified canned foods. They can learn how in the University of Georgia Better Process Control School in Athens, Ga. The school, which covers the critical factors supervisors must know in these canning processes, will be March 7-10?at the Georgia Center for Continuing Education. The school is sponsored by the UGA Department of Food Science and Technology and the Food Process Research and Development Laboratory. The $500 fee covers training materials, supplies, refreshment breaks, three lunches, tuition and certificates. Preregistration is required. To learn more about the school, or to sign up, call Marian Wendinger at (706) 542-2574. Or e-mail her at marianw@flavor.fst.uga.edu.last_img read more

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Bathe Your Produce.

first_imgUniversity of Georgia experts say some produce washes are moreeffective at removing harmful pathogens from fresh fruits andvegetables than the chlorine rinses the food industry uses.Larry Beuchat, a microbiologist with the UGA College of Agriculturaland Environmental Sciences, has tested many produce washes inhis Griffin, Ga., lab.”I’ve tested produce washes that are currently on themarket and some that are in the developmental stages,” Beuchatsaid. “Some are as good as water when used to remove pathogenicbacteria from a wide range of fruits and vegetables. Some areperhaps even better than chlorine, which is used fairly extensivelyin the produce industry to wash fresh-cut produce.”Tested on Lettuce, Tomatoes, Apples andAlfalfa SproutsBeuchat says Fit, a Procter and Gamble product, worked wellin lab tests. “Fit performs as well as high levels of chlorinewhen used to remove populations of bacteria on lettuce, tomatoes,apples and alfalfa seeds intended for sprouts,” he said.”The science is there to prove it removes these pathogens,”he said. “But Procter and Gamble can’t state that on theproduct label until they get EPA and FDA approval to do so.”But should you add Fit or other produce washes to your shoppingcart? Beuchat said it’s your decision.”Whether you buy produce washes is a matter of personalchoice,” he said. “If you are concerned about pathogenicmicroorganisms on your produce, I would recommend buying it. Ihaven’t tested all the products on the market. But in my experience,it does as good a job as chlorinated water and sometimes better.”Pesticide ResiduesProduce-wash manufacturers label their products as effectiveat removing pesticides. But UGA foods and nutrition specialistsdon’t recommend buying the washes solely for this reason.”In the United States, there’s very little produce withpesticide residues anywhere near the allowed tolerance levels,”said Elizabeth Andress, an Extension Service food safety specialist with the UGA College of Family and Consumer Sciences. “It would be hard to find detectable levels of pesticide residues on our fruits and vegetables even if you went looking for them.”Andress said the FDA safeguards fresh produce by monitoringpesticide residues at wholesale and retail levels.”If you use a produce wash, you may be reducing the levelsof pesticide residues. But the levels were nowhere near harmfulto begin with,” she said.If you just want cleaner produce, Andress recommends washingproduce under running water.”Tests show produce washes do apparently make producea little bit cleaner,” Andress said. “But I would personallyquestion whether they are worth the extra cost.”Don’t Soak Produce in WashesDespite the introduction of produce washes, UGA foods specialistsstill recommend cleaning fruits and vegetables under running water.”What slightly concerns me is the way these products areapplied,” Andress said. “To clean produce, you haveto soak the food in the produce wash. Soaking produce can damagethe quality. I hope people don’t let their fruits and vegetablessit in these solutions, thinking, ‘the longer it soaks, the better.'”Aside from cleaning produce and removing pesticides and pathogens,produce washes claim to remove wax.”Even if the product does remove wax, these are food-gradewaxes that aren’t harmful,” Andress said. “They’re alreadyapproved for food use.”Produce washes have many uses. But as with other products,shoppers will ultimately determine their success.”We aren’t telling people produce washes aren’t safe touse, because that’s not true,” Andress said. “They areeffective. But to me, it’s more of an economic issue. Is the costreally worth it? It depends on whether you want to pay for theadded safeguard.”last_img read more

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City surprise

first_imgBy Mike IsbellUniversity of GeorgiaI hate taking things back to the store, but I volunteered to takemy daughter’s dress back. And the trip provided a nice surprise.My wife Vicki and 17-year-old daughter Lindsay had gone shoppingfor a homecoming dress in Atlanta. After a trying and tiring day,Vicki finally told Lindsay, “I am ready to go. Just get a dress.”Well, she did. And the price surprised us all. That night,Lindsay decided it was too much to pay for the dress. She reallydidn’t like it anyway. Thank goodness! I didn’t like it or theprice tag.Up in the skySaturday, I returned the dress to the store. And as I pulled outfrom the multilevel parking deck underneath Phipps Plaza, Ihappened to glance up at the sky. Soaring between the tallbuildings in Atlanta was a beautiful red-tailed hawk.I watched in fascination as the hawk, with the bright sunlightreflecting off its feathers, circled in the open spaces aroundthe buildings and above the traffic.Red-tailed hawks are our most common and widespread raptor. Theycan be found in a range of habitats including semi-open country,pastures and fields, mixed woods, roadsides and now even cities.They’re commonly seen soaring or perched overlooking open areas.With eyesight sharper than any other bird, except other raptors,the red-tailed hawk is well adapted to its job as featheredpredator. Most of its diet consists of small rodents.City living not easyBut city living isn’t easy for hawks. Even with eyesight that’seight to 10 times more powerful than ours, hawks often don’t seewindows and crash into them. Swooping in for the kill, they mayhit a car instead.As urban areas like Atlanta continue to expand, our nativewildlife are being forced to adapt or perish. Researchers sayraptors are fast adapting to urban areas and will stay.Soaring between the tall buildings, the red-tailed hawk brings alittle bit of wildness to places like Atlanta.(Mike Isbell is the Heard County Extension Coordinator withthe University of Georgia College of Agricultural andEnvironmental Sciences.)last_img read more

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Nutrition label

first_imgServing Size: Often people ignore the serving size specified on the label. This is an important piece of information because the serving sizes are sometimes not what people would naturally consume. “A good example is saying a serving size of a soft drink is 8 oz. on a 20 oz. bottle, yet the person is probably going to totally consume it all at once,” Crawley said. An entire package of chips or a bottle of soda, may contain two to three times as many calories that are listed as per serving in the Nutrition Facts label. Fat: Total Fat, saturated fat and trans fat values are all important in seeing how a food fits into a healthy diet. However, when the FDA started requiring trans fats to be listed on the label, people began to focus on that number more than on the total amount of fat and saturated fat in their food. “I tell people to add both the saturated and trans fats up to know the actual amount of unhealthy fat they are consuming,” Crawley said. “In some cases to reduce the trans fat, the manufacturer increased the sources of saturated fat, like palm oil, to maintain the desired texture or mouth-feel of the food. People did not notice this change. Saturated and trans are both bad for your arteries.” Carbohydrates – People often do not realize that the amount of sugar listed is included in the total carbohydrates and is not in addition to it. People with diabetes need to focus on the total carbohydrates, since sugar and starch both increase blood glucose levels. “Some people really get hung up on the sugar and forget the other sources of carbohydrates,” she said. That rectangular nutrition label on the side of your cereal box or on the back of that peanut butter jar turns 20 years old this year. When it was introduced in 1993, the Nutrition Facts rectangle was meant to help people understand how each of their food choices fit into a healthy diet. It was the first time the information had been presented in such a straightforward and uniform way. “It was revolutionary,” said Jessica Leighton, Ph.D., senior nutrition science and policy adviser in the FDA’s Office of Foods and Veterinary Medicine on the agency’s website. “For the first time, people had consistent information they needed right at the point of purchase for the majority of packaged food products.” FDA survey data show that use of the Nutrition Facts label has increased over the past decade. About 54 percent of American consumers now say that they use the Nutrition Facts label on the side of their food when making decisions about what to eat. Still, as easy-to-read and as useful as the Nutrition Facts label is, there are parts of the label that people often ignore, said Connie Crawley, an Extension nutrition expert with the University of Georgia College of Family and Consumer Sciences. The calorie counts, total fat counts and sugars usually catch people’s eye first, but other parts of the label are important for eating a healthy diet, she said. Fiber – Also filed under carbohydrates on the label, fiber is another nutrient value that people don’t pay enough attention too. Most Americans need to more fiber; ideally a food will have at least 2-3 grams per serving. Generally natural plant fibers are preferable to added fiber from supplements and fortified fiber-rich foods. The best sources of these types of fiber come from vegetables, like beans and peas, whole pieces of fruit and whole grains. “Sadly, nutrition labeling on produce is voluntary, so people do not know how healthy it is for them unless there is separate signage where the produce is sold,” Crawley said. The FDA nutritionists may update the two-decade old nutrition label in the in the coming years to make it easier to understand. If they do change the label, Crawley believes there should serious revisions to the serving size and sugar portion of the label. More realistic servings sizes would go a long way in helping people understand what they consume on a daily basis. She also would like to see the sugar content of each product broken down in added and natural sugars. A separate added sugar category would help people make more informed decisions about what they would like to eat. center_img “Basically, people have to go to the ingredient listing to see how many different forms of sugar are added,” she said. “They also have to see how high on the ingredient list the different types of added sugar are. The first ingredients listed are the greatest in weight in the food, but if there are 3 or 4 different added sugars and they are scattered throughout that ingredient list, people really cannot tell how much there really is.”last_img read more

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Preserving Pumpkins

first_imgFor more information on pumpkin preservation, see the National Center for Home Preservation website at nchfp.uga.edu/tips/fall/pumpkins.html. ? Wash the pumpkin and remove the seeds. ? Cut the pumpkin into 1-inch-wide pieces and peel them. ? Cut the flesh into 1-inch cubes. ? Boil for two minutes in water. (Remember, do not mash or puree). ? Fill jars with hot pumpkin cubes and add hot cooking liquid to cover them. Leave 1 inch of headspace. ? Adjust lids and process according to the USDA recommendations found at nchfp.uga.edu/how/can_04/pumpkin_winter_squash.html. Pumpkins are a staple of fall-time cuisine and festivities. Whether canned, dried or pickled, there are some important tips to keep in mind when preserving this holiday favorite. Canned, cubed pumpkin Only pressure canning methods are recommended for canning cubed pumpkin. Also, the U.S. Department of Agriculture does not have any tested recipes to recommend for safely canning certain pumpkin preserves and storing them at room temperature. “There are no safe, tested home canning procedures for mashed pumpkins or pumpkin butters,” Andress said. “If you make something up yourself and guess wrong, the result could be botulism (a rare, but serious, illness caused by foodborne bacteria).” Pumpkin seeds can be roasted by tossing dried pumpkin seeds with oil and/or salt and placing them in a preheated oven at 250 F for 10 to 15 minutes. Due to natural acidity levels, pumpkins require certain precautions be taken when canning in order to make preserves that are safe to eat. “Since pumpkins are a low-acid food, they require pressure processing for safe canning, just like vegetables and meats,” Andress said. “It’s important to follow the preparation steps just as described and to manage the pressure canner correctly, or you could still end up with unsafe canned pumpkin.” Drying pumpkin To dry pumpkin, follow these steps:? Preheat an electric dehydrator to 140 degrees Fahrenheit while you prepare the pumpkin.? Wash and peel the pumpkin and remove all seeds and fibers from the flesh. ? Cut into small, thin strips about 1-inch wide by 1/8-inch thick. ? Blanch strips for three minutes in steam above boiling water or for one minute in boiling water. Dip the pumpkin strips briefly in cold water to stop the cooking process. ? Drain any extra moisture from the pumpkin. ? Place the strips into the dehydrator by spacing them apart in a single layer. Remove when they are brittle. To dry pumpkin seeds, follow these steps:? Wash the seeds. ? Dry seeds in the sun, in a dehydrator at 115-120 F for one to two hours, or bake them at a warm setting (no more than 120 F) for three to four hours. ? Make sure to stir the seeds frequently throughout the process. ? Dried seeds should not be stored with any moisture left in them. Smaller pumpkins with a hard rind and string-less, mature pulp are preferred, Andress said. The average amount needed is 10 pounds per canner load of 9 pints (an average of 2.25 pounds per quart). The preparation steps are as follows, but always read canning procedures and recipes in full (see the link below). FreezingThis is the easiest preservation method, according to Andress, and does not sacrifice quality. First, select a full-colored, mature pumpkin with a fine texture, and then follow these steps: ? Wash and cut the pumpkin into cooking-sized sections. ? Remove the seeds. ? Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. ? Remove the pulp from the rind and mash. ? Place the pan of pumpkin in a pan of cold water to cool, stirring the mash occasionally. ? Pack the pumpkin into rigid containers, leaving headspace, and freeze. Complete information about containers and headspace can be found at nchfp.uga.edu/how/gen_freeze.html.last_img read more

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Southern Region Teen Leadership Conference

first_imgHigh school Georgia 4-H members participated in the Southern Region Teen Leadership Conference (SRTLC) in late September with youth from surrounding Southern states. The annual event gives attending youth and adults opportunities to develop leadership skills and practice networking skills with 4-H’ers in other states.??? ?This year’s leadership conference was held virtually to abide with COVID-19 restrictions, with workshops, networking events, virtual campfires and dances, leadership lessons, and informative roundtable discussions held over video conference. Along with the 98 Georgia 4-H’ers who participated, nearly 500 4-H’ers from other Southern states took part.In addition to scheduled workshops and trainings, 4-H’ers donated school supplies to their local county schools as a part of the event-sponsored service project. Information about donated materials was captured through a survey that participants completed with pictures of donated school supplies. Georgia 4-H’ers contributed generously and, with the help of fellow 4-H’ers from across the region, thousands of items were donated to schools in need.“The conference is an outstanding opportunity to help youth develop leadership and citizenship skills and to help them find opportunities to put those skills to use in their communities,” said Jason Estep, 4-H leadership and civic engagement specialist. “Plus, it is one of the best ways to meet 4-H’ers from other states and learn about their programs.”Youth who attend SRTLC are empowered and inspired to make positive changes across the Southern region through leadership development, networking opportunities and collaborative partnerships. Youth and adult participants present educational workshops and roundtables on topics ranging from dancing for exercise to driver safety, from leadership styles to 3-D printing, and more.Next year’s conference is scheduled for September 23-26, 2021, at the Clyde M. York 4-H Center in Crossville, Tennessee.Georgia 4-H empowers youth to become true leaders by developing necessary life skills, positive relationships and community awareness. As the largest youth leadership organization in the state, 4-H reaches more than 242,000 people annually through the University of Georgia Cooperative Extension offices and 4-H facilities. For more information, visit georgia4h.org or find your local UGA Extension office by visiting extension.uga.edu/county-offices.html.last_img read more

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Choice One Communications and CTC Communications merge

first_imgWaltham, MA and Rochester, NY February 10, 2006 CTC Communications and Choice One Communications today announced their agreement to enter into a merger of equals, creating one of the largest competitive local exchange carriers (CLECs) in the United States, and the largest privately held CLEC in the Northeast. Post merger, the combined entity is expected to generate over $550 million in annual revenues by serving over 100,000 customers by way of over 1,000,000 access line equivalents. The companies combined network will consist of 7,000 route miles of fiber connecting 630 collocations. The current shareholders of Choice One and CTC will each own exactly 50% of the combined firm.Choice One, headquartered in Rochester, New York, offers various combinations of bundled voice and data services, along with web hosting, design and development in 29 markets and twelve states in the Northeast and Midwest. CTC, headquartered in Waltham, Mass., has been the fastest growing CLEC in the Northeast this past year, completing the acquisitions of Lightship Telecom in May 2005 and Connecticut Broadband in October 2005. The company has been providing carrier-class VoIP services for five years, and offers a full range of voice, Internet and data services to businesses in eleven states throughout the Northeast and Mid-Atlantic, as well as the District of Columbia. The two companies networks overlap in seven states from Maine to Pennsylvania.The combination of Choice One and CTC is a significant and exciting development. It has become clear that in order to prosper in a competitive sector we should respond to the recent mega-mergers of the dominant incumbent phone companies, said Kenneth D. Peterson, Jr., Chairman of CTC and CEO of Columbia Ventures, sole owner of CTC. Both companies understand the power of synergies from this combination and believe in the necessity of continuing consolidation.This merger brings together two highly complementary CLECs with a shared strategic vision and strong operations in the Northeast, said Thomas J. Casey, Chairman and CEO of Choice One. Not only do weshare a similar passion for our clients and for delivering results, but we also share a common facilities-based strategy. CTC and Choice One each have unique strengths in network, systems, product and sales. Our customers will benefit from an expanded product suite and a denser and more expansive network. Simultaneously, our investors and employees will benefit from excellent growth opportunities.This merger is about leveraging greater financial strength and capabilities to the benefit of our customers, said Ray Allieri, President and CEO of CTC. The combination of CTCs fiber-based IP backbone network, which overlaps with Choice One markets from New England to Pennsylvania, together with Choice Ones extensive local network presence, gives us a powerful set of complementary assets and great growth prospects. We continue to believe that a high touch customer support approach will distinguish us in the marketplace.Peterson will serve as Chairman of the Board of the combined organization, which will consist of an equal number of directors appointed by the shareholders of each company. Casey will serve as CEO, while Allieri will serve as President. The merger of Choice One and CTC is subject to customary closing conditions, including a refinancing of existing bank debt and receipt of regulatory approvals. The name of the merged entity has not yet been determined. The merged company will continue to maintain a significant presence in both Rochester, NY and Waltham, MA with senior executives in each location.The Choice One Board was advised by The Blackstone Group L.P.s Corporate Advisory Services team, Akin Gump Strauss Hauer & Feld LLP, and Mintz Levin Cohn Ferris Glovsky & Popeo P.C. Choice Ones largest shareholder is an advisee of Camulos Capital LP. The CTC Board was advised by Columbia Ventures Corporation and Kelley Drye & Warren LLP.About Choice One CommunicationsChoice One Communications is a leading provider of voice and data services, including local and long distance phone service, high-speed Internet, T1 access, web hosting, design and development services in the Northeast and Midwest. The companys expansive network footprint, including 490 collocation facilities, reduces their dependency on the LECs, enabling them to be highly responsive to client needs. Visit Choice One Communications online at www.choiceonecom.com(link is external).About CTC CommunicationsCTC Communications is a leading integrated communications carrier providing business customers from Maine to Maryland with a full range of converged voice, data and Internet services, dynamically allocated on a next-generation, all-IP packet-based network. The company serves small, medium and larger business customers. CTCs Cisco-powered IP+ATM packet network runs over a fully managed and CTC-owned fiber optic network. CTC has provided cost-effective communication solutions since 1981 and is today part of Columbia Ventures Corporations worldwide family of businesses. Visit CTC Communications online at www.ctcnet.com(link is external).About Columbia Ventures CorporationColumbia Ventures Corporation, the parent company of CTC Communications, based in Vancouver, Washington, is a multinational, entrepreneurial, private equity company. Other wholly owned CVC telecommunication investments include Hibernia Atlantic, a transatlantic cable system linking Boston, New York, Halifax, Dublin and London; and Magnet Networks, a Dublin company bringing triple play services via Fiber-To-The-Home and ADSL2+ to Ireland.last_img read more

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