| Delhi-Gurgaon expressway opened for traffic
NEW DELHI: More than three weeks after its formal date of completion, the Rs 1,000 crore 27 km-long Delhi-Gurgaon expressway was on Wednesday opened to public.
The expressway, inaugurated by the Union Minister for road transport and highways TR Baalu along with Haryana Chief Minister Bhupinder Singh Hooda, is expected to cut short the travelling time between Gurgaon and Dhaula Kuan by at least an hour.
But vehicle-users have to pay a toll for travelling through the stretch, which would be collected at three toll plazas located in Indira Gandhi International Airport, Delhi-Gurgaon border and 42nd milestone.
"We have received the official clearance from the consulting body RITES for collecting toll, and the process will start soon," Chairman, National Highway Authority of India (NHAI), N Gokulram said.
Bryant's fans' memories, Part Two
Alabama vs. Mississippi State Alabama had only suffered one defeat and was headed toward a national championship when the two teams met on the gridiron on a clear, windy fall day. With only a few minutes left in the close game, the score was tied at 3-3. Mississippi State had the ball and launched a drive down the field to near the red zone. On the fourth down, a field-goal attempt appeared wide when it turned and split the up-rights. Final score: Mississippi State 6, Alabama 3. You can imagine the celebratory excitement in the State dressing room. Quote from a November, 1980 newspaper article: "A Mississippi State staffer tells me that their football players probably will remember Bear Bryant's visit to their dressing room after their 6-3 upset of Alabama longer than their actual victory.
In the world of online community, one authoritative man can dictate ...
She has balls!: Thank God someone finally had the balls to write about the CCA ["Burnt Chefs," June 6]. I nearly fell off the curb when I saw Eliza Strickland's article on the cover of the newspaper. I graduated from the California Culinary Academy in 1992 when it was still considered a respectable, although suspect, rival of the Culinary Institute of America in New York. I was in the first class that actually received an accredited AOS degree, so that gave us extra credibility. Not that it mattered. I went on to work in the kitchens of Venticello, Bistro Don Giovanni, and Il Fornaio. I lasted in the food industry for five years before I left, in debt, and ultimately ended up filing bankruptcy a few years later. The most I ever made in one year was $20,000, and that was because I was the assistant manager of a cafe.
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