Who is pulling the strings on the Philadelphia Eagles rotisserie team?
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Who’s at the top of the page is the question everyone seems to be avoiding.
Go back to 1999 when Lurie fired Ray Rhodes. One of the reasons the owner gave when he discussed the move was that he gave his head coach too much power — and that he would never do that again.
A few weeks later, he hired Reid, for the most part a little-known assistant from Mike Holmgren’s staff in Green Bay.
In place already in the organization was Tom Modrak as the general manager and Mike McCartney, Modrak’s right-hand man, as the personnel director.
And, of course, Banner, who despite his numerous denials of being involved in personnel decisions, was, according to everyone whoever worked for the Eagles, involved in personnel decisions.
Whether it was because Modrak hated the spotlight and, unlike a lot of NFL general managers, didn’t have an ego, Reid slowly gained more and more power.
Then, during the 2001 season, two things happened that affected the Eagles’ power scheme – the BYU job opened and head coach Mike Sherman took over as general manager of the Green Bay Packers, replacing the retired Ron Wolf.
Source: The Times of Trenton - NJ.com
Cossetta breaks ground on major expansion in St. Paul
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SAINT PAUL, Minn. - A big draw on West 7th Street is about to get even bigger, by breaking ground on what promises to be a major expansion.
Cossetta Italian Market and Pizzeria will add to its market, restaurant, and catering space and gain a new rooftop piazza and restaurant, a pastry shop, bakery, and rotisserie shop.
A wine shop is also planned as a future development. The $12.5 million project is scheduled for completion in the summer of 2012.
Known as Cossetta Alimentari (Italian for "foodstuffs"), the expansion will more than double the size of Cossetta today, which first opened its doors back in 1987. Cossetta will remain open during construction, save for one week or so while disruptive work is underway.
"This is more than an expansion; it's about creating an even more authentic old-world experience closer to home," said owner Dave Cossetta. "We are working with chefs in Italy, searching for old flooring and custom pieces, and making the interior feel like it's been here for centuries. This is a way for our family to carry on a century-old history of serving the community and giving people great food and an even better experience."
Source: KARE