In two separate decisions announced March 23, the Supreme Court of Ohio upheld as constitutional a 2005 state law that limits the ability of workers who are injured on the job to sue their employers for a “workplace intentional tort” in addition to receiving state workers’ compensation benefits. The challenged statute requires that workers asserting intentional tort claims against their employer must prove that, in committing the acts or omissions that resulted in a worker’s injuries, the employer acted “with a deliberate intent to cause injury.”
In Kaminski v. Metal & Wire Products Co., the Court held 6-1 that the challenged statute, R.C. 2 745.01, does not violate Section 34 or 35 of Article II of the Ohio Constitution. Those sections authorize the General Assembly to enact statutes that provide for “the comfort, health, safety and general welfare of all employees,” and to adopt laws facilitating the resolution of employment-related injury claims through the Ohio Workers’ Compensation program.
In Stetter v. R.J. Corman Derailment Services, the Court answered questions of state law submitted by the U.S. District Court for the Northern District of Ohio. In a 6-1 decision, the Court found that R.C. 2745.01 does not violate the provisions of the Ohio Constitution that guarantee trial by jury, a remedy for damages, open courts, due process, equal protection of the laws or the separation of powers between the legislative and judicial branches of government. The Court also held that, while R.C. 2745.01 limits the ability of workers to assert common law employer intentional tort claims previously recognized by this Court, it does not eliminate such claims. Based on those findings, and its holding in Kaminski, the Court concluded that R.C. 2745.01 is constitutional on its face. http://www.supremecourt.ohio.gov/PIO/summaries/2010/0323/080857_080972.asp

The origin of "cabbages and Kings" comes from Lewis Carroll's "The Walrus and the Carpenter", which combined a quote from King Richard II and a take-off on the quote in the play "Richard II" by Shakespeare...in this order: Richard II: "For God's sake, let me sit on the ground and tell bad stories about cabbages and things." Shakespeare's Richard II: "Let's talk of graves and worms and epitaphs... For God's sake, let us sit upon the ground/And tell sad stories of the death of kings." Carroll's poem: `The time has come,' the Walrus said, `To talk of many things: Of shoes -- and ships -- and sealing-wax -- Of cabbages -- and kings -- And why the sea is boiling hot -- And whether pigs have wings.' http://answers.yahoo.com/question/index?qid=20080304003140AA2AEsM

The Walrus and the Carpenter poem by Lewis Carroll (from Through the Looking-Glass and What Alice Found There, 1872) with its introduction and many six-line verses:
http://famouspoetsandpoems.com/poets/lewis_carroll/poems/6088

Types of twins
Monozygotic (identical) Formed when a single fertilized egg splits in two (or more) after conception. The resulting twins are genetically alike--same sex, same hair and eye colour and same blood type.
Monozygotic (conjoined) Have a variable degree of physical attachment to each other, depending upon the point at which the twinning event has occurred.
Dizygotic (fraternal) Result from two (or more) fertilized eggs. No more genetically similiar than singleton siblings.
http://www.sogc.org/health/pregnancy-multiple_e.asp
http://embryology.med.unsw.edu.au/Defect/twin2.htm

A century ago, London dry gin—the clear, bracing, juniper-forward stuff we've come to expect in our martinis—was a recent invention, just one among various English styles of gin, including Old Tom and Plymouth, each with its own characteristics. There was also genever, the earliest incarnation of the liquor, popularized by the Dutch in the 1500s; it's the one that inspired the English to make gin in the first place. (Indeed, gin is a slang abbreviation of genever, the Dutch word for juniper.) First, the basics. To make any sort of gin, you take a base spirit and flavor it with juniper berries, the piney-tasting seed-cones that are gin's defining feature, along with an assortment of other "botanicals"—aromatic berries, barks, peels, seeds, roots, leaves, and flowers. Thus enhanced, the spirit is typically redistilled to integrate and refine the flavors. In 19th century England, gin was a thick-textured spirit that was highly flavored, sweetened to cover impurities, and often barrel-aged. American microdistilleries are making a number of new, local brands. Some of these are distributed to only one or two bars; others—Aviation from Oregon, Bluecoat from Pennsylvania, Death's Door from Wisconsin—have begun breaking out nationally. Many of these distillers, as well as a number of new producers in Europe, are showing a willingness to diverge from the traditional palette of gin botanicals, bringing formerly inconspicuous elements to the fore and even experimenting with flavors quite new to the world of gin. Following the traditional English preference, these new-style gins tend not to foreground the flavor of the base spirit, keeping it neutral instead. http://www.saveur.com/article/Wine-and-Drink/Revolutionary-Spirit

The word lukewarm has been around since the 14th century. Luke is obsolete except in lukewarm (late 14c.), from M.E. leuk "tepid" (c.1200). http://www.etymonline.com/index.php?term=luke
Lukecold surfaced in the 20th century.

According to documented history, Lombardi's was the first American pizzeria. Pizza didn't gain its popularity until just after World War II, but Lombardi's, opened by Gennaro Lombardi, began selling pizza in New York City in 1905, so you might say Gennaro is the father of American pizza. Lombardi's was originally a grocery store, but it soon became a popular stop for workers looking for something to take to work for lunch. Gennaro started selling tomato pies, which were wrapped in paper and tied with a string, and the many workers of Italian descent would take them to the job site. Most could not afford the entire pie, so it was often sold by the piece. Gennaro's son, John, took over after Gennaro passed away and the business eventually went to Genarro's grandson, Jerry. Over the years, Lombardi's continued to sell pizza, becoming a cult-like Mecca for pizza enthusiasts. In 1984, Lombardi's closed its doors. In 1994, John Brescio, who was a childhood friend of Gennaro's grandson, Jerry, started talking to Jerry about reopening Lombardi's and in that same year they did, but not in the same location. They moved a block down the street to 32 Spring Street. http://www.firstpizza.com/history.html

Why is New York pizza so much better than everywhere else in the country?
After meeting with several chefs, the consensus is the water. The mineral content of New York water, which comes from the Catskills has a unique effect on the rising and the flavor to the dough. http://www.downtownexpress.com/de_111/asliceofnewyork.html