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Hire Power
This story appears in the September 1997 issue of Business Start-Ups magazine. Subscribe »
The national jobless rate continues to hover at about 5 percent, with unemployment in some states dipping below 3 percent. While this may be good news for workers, it's another challenge for employers. When you combine low unemployment with the need for greater job skills, it's easy to understand why competition for qualified workers is stronger than ever.
What can you do to attract the caliber of employee you need? Peggy Isaacson, a human resources consultant in Orlando, Florida, suggests beginning with a creative search plan.
"You can't just place a help-wanted ad in the newspaper and expect to be flooded with top-notch candidates," Isaacson says. "While advertising has its place in the hiring process, it's not enough. In this market, good people won't just come to you; you have to aggressively look for them."
Some techniques Isaacson recommends:
- Tap into your personal and professional networks. Tell everyone you know--friends, neighbors, professional associates, customers, vendors, colleagues from clubs and associations, and so on--that you have job openings. Someone just might know of the perfect candidate.
- Establish an employee referral program. Encourage your current employees to recommend your company to people they know, and offer cash bonuses for referrals that result in hiring.
- Contact school placement offices. List your openings with trade and vocational schools, colleges and universities. Check with your local school board to see if high schools in your area have job training and placement programs. For example, the new Toledo Technology Academy in Toledo, Ohio, has developed a special curriculum to prepare high school students for high-tech manufacturing jobs.
- Post notices at senior citizen centers. Retirees who need extra income or a productive way to fill their time can make excellent employees.
- Use an employment agency. Private and government-sponsored agencies can help with locating and screening applicants; often their fees are more than justified by the amount of time and money you save.
- List your opening with an appropriate job bank. Many professional associations maintain job banks for their members. Contact groups related to your industry, even if they are outside your local area, and ask them to alert their members to your staffing needs.
Once you find a candidate, be sure you have something to offer and present it well. "When I teach job-search skills, I tell candidates they have to sell themselves in the interview," says Isaacson. "The employer has to do the same. You need to sell the applicant on accepting your job offer."
To persuade a candidate to join your company, Isaacson suggests:
- Be sure your compensation package is competitive. The salary should meet or exceed industry standards for your area and include as many perks as you can afford. "To people who say they can't afford to pay decent wages, I ask `How can you afford the cost of turnover because you can't keep people?' " Isaacson says. "You'd also be surprised at the type and scope of benefits you can offer at little or no cost to the company, if you're creative."
- Create a working environment that is positive and inspires loyalty. Take a look at your facility through the eyes of an employee; would you want to work there?
- Treat the candidate courteously and professionally throughout the interview process. "How you treat candidates is a strong indication of how you treat employees," says Isaacson.
- Introduce the candidate to existing employees. Isaacson says this allows the candidate to see the people he or she would be working with so you both have a chance to determine the potential compatibility. You can also go back to your employees after the interview and get their impressions of the candidate, which may help you make the right hiring decision.
Finally, always be on the lookout for good employees--even when you're not actively hiring. Isaacson notes, "You never know when you're going to meet someone who is perfect for your company.Neither one of you may be looking at the time, but if you make a note of that person's qualifications, they just might be interested in talking to you when you do have a spot to fill."
Rumor Has It
The spread of misinformation can be more damaging to a company than any crisis. This is especially true in smaller organizations, where workplace rumors can cause enough concern and insecurity that morale and productivity suffer, and your best employees may decide they'd be better off working somewhere else.
Video Arts Inc., a Chicago-based business training company, has introduced "The Grapevine," a30-minute training video designed to teach companies how to deal with and prevent damaging gossip. Ann Boland, Video Arts' general manager, says smaller businesses, which are dependent on a few key employees, often suffer more when the rumor mill is in high gear. She offers these tips for getting your company through times of major change:
- What employees are not told, they invent--so tell them what's going on before their imaginations take over.
- Honesty acts on a rumor like water acts on a fire. Cut the grapevine back with the truth.
- Keep your work force informed at every stage of change in order to avoid panic and to help employees feel like they are an important part of the process.
- Avoid closed doors. They're a sure sign that secrets are being told.
- Clear, direct, face-to-face team briefings, where questions can be asked and answered, are the best way to communicate news. It may be tempting to hide behind memos and e-mail, but these should be used only as a supplement to face-to-face meetings, not in lieu of them.
- Encourage questions and invite ideas. When you gather the experience of the group, your staff may identify unforeseen problems and devise solutions.
You can rent "The Grapevine" for $250 a week or purchase it for $870. Contact Video Arts at (800) 553-0091, ext. 2213.
Second Helping
How do you know when it's time to expand your business to a second location? Rick Davis, CEO of CCG Venture Partners LLC, a Houston firm that specializes in helping single-location businesses expand to multiple markets, suggests a five-point test.
1.Do you have the desire to make the effort, take the risk, and own a business that you don't personally operate? "Owning and operating a business is very different from owning a business that someone else operates for you," Davis says.
2.Is your business performing well financially? If your first location isn't doing well, chances are a second one won't, either.
3.Do you have the know-how to own a business that you don't operate? "This requires an entirely different set of skills," Davis says.
4.Is your existing business running smoothly? Consider how much time your business requires; be sure that you can realistically take time and energy away from it to focus on a second location.
5.Do you have the money? Opening a second location takes initial capital as well as operating funds. Davis recommends having sufficient cash resources to get you through a worst-case scenario.
Give 'Em Credit
Long thought of primarily as a big-company benefit, credit unions are opening their doors to small businesses. Andrew Lingo of Chaco Credit Union in Hamilton, Ohio, says there are approximately 6,000 well-established state-chartered credit unions in the United States and Canada that accept new companies as members--at no charge to the businesses.
The benefit to your employees is threefold: They'll probably increase their savings rates (especially if you offer automatic payroll deduction), they'll have access to lower loan rates, and they'll typically pay lower fees--if any--for services.
Only state-chartered credit unions are able to add new companies to their memberships. (Federally chartered credit unions are restricted from accepting new companies until a legal battle between the credit unions and banks is resolved; the case will be heard by the U.S. Supreme Court later this year.) To find a credit union that will accept your company, Lingo advises contacting your state's league of credit unions or simply calling a local credit union.
Once your company is approved, Lingo suggests designating one person as the primary liaison with the credit union; that individual will maintain information about membership, as well as enrollment forms and loan applications. It's also a good idea to ask a credit union representative to conduct on-site enrollment to kick off the benefit and perhaps return periodically for follow-up or new sign-ups. Finally, Lingo says, it's important that the business owner lead by example--so be the first person to sign up.
Contact Sources
CCG Venture Partners, (713) 893-8331, ext. 111, http://www.ccgvp.com
Chaco Credit Union Inc., (513) 868-5720
Peggy Isaacson & Associates, 1415 Jubal Dr., Orlando, FL 32818-9070, (407) 290-1146
Video Arts Inc., (800) 553-0091, email@example.com


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Iowa brothers drown in icy pond
PRESCOTT, Iowa -- T.J. and Nate Frey spent the afternoon of an unseasonably warm Saturday playing outside their Prescott home.
T.J., 11, and Nate, 9, were an active pair, officials said.
"They were being farm kids, outside playing," Adams County Sheriff Alan Johannes said Monday.
At some point in the afternoon, the boys wandered onto a pond tucked among the rolling hills of their family's farm in southwest Iowa.
The pond was iced over, but the ice was thin: 3 inches thick near the shore and fragile enough in the middle to be broken by a diver's fist during the search for the boys.
While no one saw what happened, it appears the boys fell through the ice about 20 yards from shore, officials said.
Family members found the children's belongings near a hole in the ice.
Divers found one of the boys' bodies almost immediately, about a foot under the water right next to the opening. His brother's body was located about 20 minutes later.
Both boys were taken by helicopter to a Des Moines hospital where both were pronounced dead.
The brothers were good students, said John Walsh, the principal at St. Malachy School in Creston, where both boys attended. He said the boys arrived every day to eat breakfast at the school and rode a bus home after classes.
T.J. had just begun playing the trumpet. Nate was learning the saxophone. Their teachers said both were good at reading.
"Nate and T.J. were really great kids. They enjoyed life and they enjoyed sharing their lives with others," Walsh said. "Whenever you saw one, you saw the other. They were close-knit kids."
Grief counselors spent about 30 minutes with both boys' classmates on Monday and were available for students throughout the day, Walsh said. Several children had visited the counselors.
Saturday was unusually warm for the last day of November, hitting 46 degrees, according to the National Weather Service. Cold temperatures earlier in the week and previous weekend had caused ice to form on the pond, officials said.
Ice doesn't freeze uniformly and is inherently unsafe, Iowa Department of Natural Resources officials said.
"We never say there's such a thing as safe ice, because ice thickness varies on bodies of water," DNR spokesman Mick Klemesrud said. "Never trust ice."
Because of its unpredictability, basic knowledge of how it forms is very important before investigating a body of water, Klemesrud said. Officials generally recommend not proceeding on any ice less than 4 inches thick.
Ice typically forms thicker on the edges of water and thins toward the middle.
Other factors like snow, water sources and objects sticking out from the water can also affect the quality or thickness of the ice, Klemesrud said.
Officials don't know exactly what prompted the brothers to walk onto the pond. Likely it was just two boys playing, they said.
"It was a beautiful day," Corning Fire Chief and Adams County Emergency Management Director Donnie Willett said. "They were out exploring."
When the brothers didn't return to their home late Saturday afternoon, their parents, Tom and Leisa Frey, called 911. The call came in around 5:34, and emergency crews from several cities including Prescott, Creston and Corning were on the scene within 8 minutes. Helicopters and a dive team were dispatched immediately.
The Creston Fire Department had ice suits, and firefighters quickly entered the water.
The helicopters took off for Des Moines as soon as the boys were inside and secure, officials said.
The family, which has five other children — three older boys, an older girl and one son in kindergarten — requested privacy Monday.
"It was a loving and supportive family," Walsh said. "They had a good home. Lots of love."
Contributing: Timothy Meinch of The Register

subset: commoncrawl


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Leukemia is cancer of the blood. It's the most common form of cancer in childhood. The cancer cells grow in bone marrow and go into the blood. The bone marrow is the soft, spongy center of some bones. It makes blood cells. When a child has leukemia, the bone marrow makes abnormal blood cells that don't mature. The abnormal cells are usually white blood cells (leukocytes). The bone marrow also makes fewer healthy cells. The abnormal cells reproduce very quickly. They don't work the same as healthy cells. A child has symptoms when he or she has more abnormal cells and less normal cells.
The types of blood cells include:
There are different types of leukemia in children. Most types are either acute or chronic. Acute develops quickly, over days or weeks. Chronic develops more slowly, over months or years. Some of the types of leukemia that occur in children include:
The exact cause of leukemia in children is not known. There are certain conditions passed on from parents to children (inherited) that increase the risk for childhood leukemia. But, most childhood leukemia is not inherited. Researchers have found changes (mutations) in genes of the bone marrow cells. These changes may occur early in a child's life or even before birth. But they may occur by chance (sporadic).
The risk factors for childhood leukemia include:
The symptoms depend on many factors. The cancer may be in the bone marrow, blood, and other tissue and organs. Other tissue and organs may be affected. These may include the lymph nodes, liver, spleen, thymus gland, brain, spinal cord, gums, and skin.
Symptoms can occur a bit differently in each child. They can include:
The symptoms of leukemia can be like other health conditions. Make sure your child sees a healthcare provider for a diagnosis.
Your child's healthcare provider will ask many questions about your child's symptoms. He or she will examine your child. Your child's healthcare provider may recommend blood tests and other tests. A complete blood count (CBC) provides the number of red blood cells, different types of white blood cells, and platelets. If the results are abnormal, your child's healthcare provider may recommend that your child see a pediatric cancer specialist (pediatric oncologist). The oncologist may want your child to have additional tests including:
Your child may first need to be treated for low blood counts, bleeding, or infections. Your child may receive:
Treatment will depend on the stage and other factors. Leukemia can be treated with any of the below:
There are 3 stages in the treatment of acute leukemia. They include:
The bone marrow can start making abnormal cells again (relapse) during any stage of treatment. This can occur months or years after treatment has ended.
With any cancer, how well a child is expected to recover (prognosis) varies. Keep in mind:
A child may have complications from the tumor or from treatment. They may also be short-term or long-term.
Treatment may have many side effects. Some side effects may be minor. Some may be serious and even life-threatening. Your child may take medicines to help prevent or lessen side effects. You'll be given instructions about what you can do at home.
Possible complications of leukemia can include:
Another possible complication is superior vena cava syndrome. The superior vena cava is the large blood vessel that supplies blood to the upper body. If your child has an enlarged thymus gland in the chest, it can press on the superior vena cava. It may cause very serious symptoms and be life-threatening.
Possible long-term complications from the leukemia or the treatment can include:
Most childhood cancers, including leukemia, can't be prevented. The risk from X-rays and CT scans is very small. But healthcare providers advise against them in pregnant women and children unless absolutely needed.
A child with leukemia needs ongoing care. Your child will be seen by oncologists and other healthcare providers to treat any late effects of treatment and to watch for signs or symptoms of the cancer returning. Your child will be checked with imaging tests and other tests. And your child may see other healthcare providers for problems from the cancer or from treatment.
You can help your child manage his or her treatment in many ways. For example:
Call the healthcare provider if your child has:
Tips to help you get the most from a visit to your child's healthcare provider:
Vidant Health can connect you to health care professionals to help you understand your condition and guide you through the treatment process. Let's chat.


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WEAVR Luncheon 1581
WEAVR-funded initiatives
See what funds raised at the WEAVR Luncheon help support
Featured speaker
Katherine A. High, MD
Thank you to our 2020 sponsors!
About the WEAVR Luncheon
Women in Eye and Vision Research Luncheon The 2021 Women in Eye and Vision Research Luncheon is going virtual! Date and time to be announced Everyone is welcome to attend the virtual 2021 Women in Eye and Vision Research (WEAVR) Luncheon and hear from a powerful keynote speaker. We are pleased to announce that the event will be open to all ARVO 2021 registrants at no additional fee! We look forward to opening this event to all who wish to attend. Stay tuned for more information about sponso
Drop-in Mentoring
Meet with mid- and senior-level female ARVO members for a short mentoring session at ARVO 2020


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Tonsils are clumps of tissue on both sides of the throat that help fight infections.
Tonsils may swell when they become infected (tonsillitis). If you look down your child's throat with a flashlight, the tonsils may be red and swollen or have a white or yellow coating on them. Other symptoms of tonsillitis can include:
Enlarged tonsils without any symptoms are common among kids. Left alone, enlarged tonsils may eventually shrink on their own over the course of several years.
Don't rely on your own guesses, though — it can be hard to judge whether tonsils are infected. If you suspect tonsillitis, contact your doctor. Recurrent sore throats and infections should also be evaluated by the doctor, who may order a throat culture to check for strep throat.
Doctors might recommend surgical removal of the tonsils, called a tonsillectomy, for a child who has one or more of the following:
Surgery, no matter how common or simple the procedure, is often frightening for kids and parents. You can help prepare your child for surgery by talking about what to expect. During the tonsillectomy:
Your child will wake up in the recovery area. Expect to spend several hours or perhaps overnight at the hospital. Many kids go home on the same day, though some may require observation overnight. In general, kids under 3 years old and those with significant sleep problems (like apnea) will usually stay overnight for observation.
Rarely, kids may show signs of bleeding, which would require a return to the operating room.
Depending on the surgical technique, the typical recuperation after a tonsillectomy may take up to a week or more. Expect some pain and discomfort due to the exposure of the throat muscles after the tonsils are removed. This can affect your child's ability to eat and drink and return to normal activities.
Intracapsular tonsillectomy, a variation on traditional tonsillectomy techniques, is surgery in which all involved tonsil tissue is removed but a small layer of tonsil tissue is left in place to protect the underlying throat muscles. As a result, the recovery is much faster because most kids experience less pain, don't need as much strong pain medication, and are more willing to eat and drink. Additionally, the risk of bleeding after surgery is significantly less than with a traditional tonsillectomy. Since residual tonsil tissue remains, there is a very slight chance that it can re-enlarge or become infected and require more tonsil surgery, but this occurs in less than 1% of children who've had intracapsular tonsillectomy.
Vidant Health can connect you to health care professionals to help you understand your condition and guide you through the treatment process. Let's chat.


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The First Noel/Pachelbel's Canonarr. Michael Clawson - Alfred Music Publishing
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This is the finest pairing of melodies we've heard in years: The First Noel and Pachelbel's famous Canon In D. It works! In fact, the intertwining of these two timeless works is absolutely beautiful. A first-rate choral masterpiece, this has rapidly become a classic. Features a three-hand piano or organ accompaniment. Don't miss this!
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Partnership Brings Students, Faculty from Kuwait to Dartmouth
Dartmouth Now
July 25, 2011
As part of Dartmouth's flourishing partnership with the eight-year-old American University of Kuwait (AUK), five AUK students and two faculty members are studying and working at Dartmouth this summer. The partnership is unusual in higher education, with Dartmouth serving as an advisory partner to AUK, which is an autonomous, private liberal arts institution.
Each summer, AUK selects a promising faculty member for its AUK-Dartmouth Fellowship. This year, Assistant Professor of Computer and Electrical Engineering Mohamad Awad is at Thayer School of Engineering, where he's working with Dartmouth's George Cybenko, the Dorothy and Walter Gramm Professor of Engineering, on behavioral modeling of telecommunications customers.


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Aloha! Greetings from the Bishop Museum in Honolulu, Hawaii! I am the Archaeology Collections Manager at the museum, which means that I get to take care of artifacts that museum archaeologists have excavated over the years as well as all the photographs and manuscripts that are associated with them.
Today I spent much of the day writing about bird bone picks in the museum's collection, specifically those from the Nu'alolo kai site on Kauai. The European Association of Archaeologists is meeting in Olso, Norway this September and I am giving a paper about these picks as part of a session on Tattooing in Antiquity. A lot more is known about prehistoric tattooing practices in the Pacific Islands than many other places. We have shell and bone tattooing combs that have been excavated from a number of places. Tattooing is still a very active part of the cultural heritage of Pacific Islanders, with elaborate designs still being tapped into the skin with traditional methods in a number of places, such as Samoa.
But there are many parts of the tattooing toolkit that are still unknown, and quite a variety of needles and raw materials are known to exist. Hawaii has a unique comb and brace system, where multiple combs are attached together with a brace, and then this multi-comb is attached to a handle. Some excavations have also identified simpler combs, sometimes fashioned from a bird bone pick and sometimes being from a single piece of thinned mammal bone.
Investigating these picks and tattooing implements is fascinating. While excavations can turn up new objects to analyze, the museum is also a great place to do research with existing collections!


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marina 3" fish net
1 In Stock
Dry Goods
Marina Fish Nets are indispensible and convenient tools to have around your aquarium. The nets are made of a tightly woven mesh that is ideal for skimming the surface of the aquarium. The soft, anti-snag nylon mesh is also ideally suited for handling fish. The plastic-coated handle ensures a safe, comfortable grip. The fish nets come in a wide variety of sizes. Net size: 7.5 cm (3 in), Handle size: 20 cm (8 in).
Dear Wonderful Zoa Marines Customers
Hope you're well and bearing up in these extremely unusual and difficult times.
LAST SHIPPING DAY PRE XMAS NOV 26th - NO SHIPPING IN DEC
We have just been informed via our Courier (APC) that DEFRA have stopped licenced deliveries during Dec. This is in anticipation of extremely busy courier networks post lockdown Vs the added strain of Christmas shopping and present deliveries etc. We are very disappointed by this decision but equally we have to also consider the health and well-being of Corals Vs potential delays as the courier networks get under extreme duress with so many more people getting items delivered for Christmas.
You may of course visit the store to collect orders, or place orders which we can hold for you and deliver in the New Year. Our last shipping day before Christmas will be on Thurs 26th Nov.
SHIPPING of Equipment:
We are very excited to launch a great new range of Skimmers, wave makers and dosers etc. Most/some of these we have in stock in store for collection but to offer a large range some we are processing some items as special order. All items listed are in stock at our wholesalers who ship to us EVERY Weds for shipment to you Thursdays to arrive Friday morning, unless you're booking to ship along with your livestock.
For special order items of equipment delivery may take up to 10 days.
As with livestock please email us on shop@zoamarines,co.uk to book in any items for shipping. Or if you have any questions on availability.
As per Gov guidelines we are still open 10 to 3pm every day apart from Sunday WE ARE CLOSED ON SUNDAYS.
For collections and viewings we are observing strict social distancing and 1 in one out. You do NOT need to make an appointment to visit the store.
Feel free to ping us with any questions or stock requests to:
Thanking you in advance for your continued support and understanding.
We wish you and your family good health and hope we can all get through this as quickly as possible
With The Warmest wishes
Dominic and Luciano
Zoa Marines Ltd
FREE (All Day) Shipping on orders OVER £120
PLEASE NOTE: We do not automatically arrange/book shipping (See Below) without first arranging this via email with you.
Livestock deliveries will be made via APC Livestock delivery service. This is a special service which is designed to ensure that your corals and livestock arrives to you just as it left us, healthy and happy. We use food standard insulated boxes and double or triple bag all corals, we also add heat packs to your box when the weather is colder.
We have 3 tiers of shipping charges, all require you or a friend/relative to be in to sign for your lovely new corals.
Unlimited corals/Items is £15
MORNING DELIVERIES (8am-1pm).
We do NOT arrange shipping automatically or book shipping without informing you. All deliveries must be signed for, so either contact us on email@example.com OR we will be in touch by email to arrange a convenient shipping day with you. This is to ensure you or a friend/family member are in, available to sign for and receive your arrival of lovely new coral. As well as wanting your coral to arrive quickly and more importantly as healthy as it was when it left us it's also a condition of our Live Arrival Guarantee.
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I was chatting with my wife and our best friends the other day and we got to reminiscing about Gerry Small, aka Mr. Small, aka Colonel Sanders (the name lovingly ascribed to him by hundreds of students over the years.) Gerry died a little over a year ago. He was a friend. He was a fellow church parishioner. He had been a vice principal and a principal.
For my first two years at Somersworth High School he was a colleague. Most of all Gerr was a teacher—and for many students he was a favorite or the favorite teacher. Indicative of his era Gerry's students were "the youngsters." Whether they were freshmen or seniors they were "the youngsters." I don't know what actually transpired in his classroom—as I was never in it during a class—but I know he was devoted to his students. And I can think of at least three SHS graduates, Ryan Francoeur (Winnacunnet High in Hampton), Katelyn Rideout (Somersworth High), and Michael Clearly (York High in York, Me.) who became history teachers in some part because of the influence of Gerry.
As the talking continued we recalled an evening about three years ago when we invited Gerry and his wife Betty to dinner at our house—along with his former colleague Sharon Lampros, Rideout, a former student turned history teacher turned administrator, and Paula Turgeon, a former student turned math teacher. It was a pleasant evening and a nice way to subtly (or maybe not-so-subtly) remember him to some people for whom he had played an important role.
Eventually our conversation ended but my memory kept rolling and I thought back to some of the many people who had been favorite teachers of mine. Mrs. Meserve, who got me off to a good start in kindergarten. Mrs. Greta Benoit who kept it going in the first grade of Rollinsford Grade School, and who would cater my wedding reception some 17 years later. Betty Jane Casey of RGS, to whom I will always be grateful for the memorization of my Times Tables (ones through twelves!) backwards, forwards, and inside with our daily games of Times Table Bingo! Martha Lou Peterson who, when we asked her how old she was replied, "I won't tell you how old I am but I will tell you I am a quarter of a century." The horror induced gasp and synchronized chorus of "A QUARTER OF A CENTURY!" has stayed with me since. I don't think I ever felt older than the day I turned 25.
Then there were George and Ann Reid. I thanked God they followed us to Somersworth Middle School the year Rollinsford began the AREA School Plan with Somersworth. They were not only favorite teachers but familiar faces. I was also grateful for the fact that Ann had me in class and liked me anyway, and I wanted to raise George to our adolescent shoulders the day after a contentious school board meeting, at which several teachers were non-renewed. A Foster's headline read "Reid Blasts School Board." Even as a 13-year-old I can remember thinking, "Go get 'em Mr. Reid!"
At Dover High there were almost too many to count. Bob Quinn and Bob Hudson, band and chorus directors respectively, whose music department was the best part of my DHS career. Richard Hitchings who taught me that I didn't have to hate or fear algebra. Faye Lebanaris who taught me that I needn't have waited to take biology until I was a senior, since it was not only painless but fun. Sally McDonough, who was a favored teacher even though I never took an art class in high school. Stan Kalishman, who organized two trips I was able to participate in during high school—one to Kansas City and another to Innsbruck, Austria, the skiing trip of my lifetime. Iris Valley and Harvey Knepp, whose guidance and wisdom will never be forgotten. There were many, many more.
And at UNH there were too many to count. I can tell you, though, that people like Tamara Neidzolkowski in Freshman English, John Lofty in Intro to Critical Analysis, and Tom Newkirk, Teaching English (or something like that) remind me every day that I made the right decision to switch my major from music to English—and become a teacher.
Some of those teachers have no idea how much they influenced me because I've never had, or sadly in some cases never took, the opportunity to tell them. But like most teachers their influence has continued—through me. A student once wrote in my yearbook "Dear Mr. Mack, thanks for making me like—or at least not hate—English anymore." Another wrote "Mr. MacKenzie, I can't thank you enough for helping me become a better writer and a better person." Then there was the student who stopped me outside of school one day to say, "Hey Mr. MacKenzie, I want you to know I wrote you down as my favorite teacher—even though I never had you."
Well it's not just me who should be thanked but all those who came before me. It's the Mrs. Benoits and Miss Caseys (7x8=56; 9x9=81), the Mr. and Mrs. Reids and Mrs. Petersons (I survived not only the quarter century but the half century, too!). It's the Richard Hitchings, and Sally McDonoughs, and Iris Valleys. It's the Harvey Knepps and the Tamara Neidzolkowskis. And even though he was never my teacher it's also the Gerry Smalls (I usually say "kids" but I often think "youngsters"). I apologize profusely for any names I have misspelled but I thank you profoundly for the sacrifices you made and gifts you gave. I believe I am a better teacher because of you. I know I am a better person because of you.
Steve MacKenzie retired from the full-time English classroom in June 2012. He remains at Somersworth High part-time teaching Spanish and can be reached at email@example.com.


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Introduce your business and tell us your story: How did you decide on what to sell, and how did you source your products?
We identified a gap in the market for affordable premium activewear. Activewear that could be worn to the gym, but also stylish enough to wear out on the street. We custom design each product from the ground up here in the UK. My wife designer the womens range and I created the mens, it was a great collaboration of creativity to create the entire 42 piece range. The products we manufacture in China.
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How did you earn your first sales? Which channels are now generating the most traffic and sales for you?
We exhibited our brand at a consumer expo in the UK and were amazed by the reaction. We received in excess of 1000 sales in just 3 days! The rest we built up by driving brand awareness via Instagram content and influencers to spread the word and drive sales. Currently the biggest sales have been via exhibitions and pop ups. We are growing the online customer base organically so we pushing the online side of the business which will be our main focus to build and drive online sales.
Tell us about the back-end of your business. What tools and apps do you use to run your store? How do you handle shipping and fulfillment?
We use a variety of apps, such as the auto currency converter which has helped to create confidence in overseas buyers and grow sales. The better coupon app is a great way to entice new customers with offers like free shipping and first buy promos. We outsource our fulfilment as we have a great setup. This allows us as a business to really focus on driving marketing campaigns, sales, and brand PR.
What are your top recommendations for new store owners?
To build a business around something that you love and have a passion for. If you work on something that you have a passion for rather than focusing on the money you can earn is one of the most important factors in making your business a success.


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Here it is
I will search for your version as it is newer.
I used my M4 on my CPC 6128+, working perfectly. (the best extension card ever!)but recently, I bought a CPC6128 (old) and have connected my M4 in.I have to reboot the M4 card at least 8 times to get the recognised on this CPC. (pressing the M4 RESET switch)why it work straight on the CPC+ and very hard to get in on the CPC- ? FW 2.04 is installed.
Is there any way I can get both M4 hardware and a CPC so I can complete PLATOTerm development?
Now I'm trying to find a 3D design for a case (v2.5) but I don´t know where to find it. In this thread I found a design,but is not for my board version Someone knows where to find a 3D design for the version 2.5?
What's the best system to use with the M4? 464? 664? 6128?
Is there any M4 WIFI available?
Also, do you have any RAM for it with the proper adapter?
hiwhen we type |m4romoff why does the modified lowerrom still active ?i can view because of mode 2 on screen at bootthanks in advance
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I grew up with the golden age of competitive first person shooters -- the genre was full of innovation and variety. We had tactical sims like Rainbow Six, fast paced deathmatch with Quake, tense game modes like bomb defusal in Counter-Strike, and dozens of players trying to steal your flag with futuristic vehicles and jetpacks in Tribes. Genre tropes weren't as defined and these games were forced to explore new mechanics with awesome results.
Today's online shooters are doing a great job capturing hollywood action and an even better job finding innovative ways to get players to grind for weapons. The competitive scene has also drifted away from the fps genre, finding a home with MOBAs. With Telos, I want to bring back that spirit of exploratory game design we saw during the golden age and create the best competitive atmosphere possible.
Part of what ensures a good competitive experience are solid servers and I'm glad to be working with Clanwarz. Their services have been a huge help during development and I'm sure they'll be able to deliver great servers when Telos is released. Their people are awesome to work with and I definitely recommend them.
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Clanwarz has been and continues to be an amazing sponsor for our organization. From our Ventrilo server to our multitude of game servers, Clanwarz provides an unbeatable service for our thousands of members across the globe. The web interface is extremely user friendly, and customer support is extremely responsive and happy to accommodate special requests. One of Clanwarz's strongest attributes is that they are constantly trying to improve upon their already great service, so we know we will always be in the best of hands!


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Carnivorous Plants: Plants that eat Meat. Like a tiger. A tiger on a stem.
The Mugs are dishwashers safe but we recommend to wash them by handhand to preserve the print quality. White Ceramic Mug, dishwasher-proof
8,2cm diameter x 9,5cm height - 0.43kg.
Delivery 5 - 12 Days
Shipping cost >>
A Lizard That Thinks It's A Chameleon. A Lizard which changes its colour like a chameleon has been discovered. And it works!
Mice that play when the cat's away, spiders on the ceiling, people happy as a finch, and now fish that sing.
The cock crows in the morning to wake up the sun.The peafowl display the wheel at the end of winter to awaken the spring
He wakes. He stretches. He has the warm colors of the sun. But he is still slumbering.
© Les Éditions Mugs-design 2010-2020
Our website: Tasse | Tassen | Mugs • My designer account • Twitter | Facebook


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Program Description
Learn to define business goals with our Executive MBA program
Flexible Study Programs
Our flexible study programs are based on the American model of higher education, allowing students to choose their courses based on course requirements, previous studies, current interests and future ambitions.
United International Business Schools (UIBS)
Dedicated since 2002 to cross-cultural education with a global perspective, United International Business Schools (UIBS) is an independent private education institution with campuses in Europe and Asia. UIBS offers flexible business and management studies at the Undergraduate (Bachelor/BBA) and (Post)Graduate (Master/MBA and Doctor/DBA) level leading to private (programmatically-accredited) degrees, and to American regionally-accredited and European state-recognized degrees in cooperation with our academic partners.
Professionally Experienced Professors
Academically qualified and professionally experienced profesors link theory and practice by bringing contemporary case studies into the classroom, preparing students to become the global leaders of the future.
Interactive Teaching Methods
Small class sizes with up to 30 students allow professors to use interactive teaching methods, thereby increasing group interaction, improving group dynamics and building long-lasting connections among students.
Truly Global Community
Our truly global community of students, faculty and staff, is made up of over 85+ different nationalities from around the world, with students showing great appreciation for cultural diversity and entrepreneurial initiative.
Transfer Between Campuses
Students can transfer between campuses on a quarterly basis with guaranteed program compatibility. Our quarter-based academic calendar allows for a continuous study abroad experience across Europe and Asia.
Multiple Starting Dates
Students can choose between multiple starting dates in the fall, winter, spring and sumer of each academic year. Our modular course design and program structure allow for an optimal further education planning.
Admission requirements
To apply, students can fill out our online application form @ apply.crossculturaleducation.org.
To complete your application, please submit the following documents:
Application form
Application fee
Curriculum Vitae
Copy of your valid passport or identity card
Copies of all relevant degrees, diplomas, certificates and transcripts
Letter of motivation stating your career objectives and program expectations
Passport-size photograph
About the School
Dedicated since 2002 to cross-cultural education with a global perspective, United International Business Schools (UIBS) is an independent private education institution with campuses in Europe and Asi ... Read More


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If you'd told pastry chef Hedy Goldsmith 20 years ago that she'd one day cook on the "Today" show, she'd have said "Absolutely not!"
It's not like Goldsmith wouldn't have loved showing off her pastries to an audience of millions. But pastry chefs rarely stepped away from cream puffs and petit fours.
"The pastry chef was always in the corner," says Goldsmith, executive pastry chef at the award-winning Michael's Genuine Food & Drink in Miami's Design District. "It was always the savory chef and the owner of the restaurant. The pastry chef was rarely spoken of. I think there was a turning point, where pastry chefs needed to elevate their game in order to make the connection with the savory kitchen."
Enter Goldsmith, who did appear on NBC's "Today" show. She showed Al Roker how to make Giant sesame fortune cookies and had samples of Popcorn & peanut bark and Basil panna cotta — recipes from her just released cookbook, "Baking Out Loud: Fun Desserts with Big Flavors" (Clarkson Potter, $27.50).
It's an accomplishment few pastry chefs can claim. But Goldsmith is not just a skillful technician, but has built her reputation by boldly transforming everyone's favorite childhood treats.
Ask Goldsmith where she began her pastry career and she'll likely hearken back to her Philadelphia childhood where she made Easy-Bake Oven brownies and became enamored with the Pop-Tarts, Twinkies and Reese's Peanut Butter Cups that she so cleverly riffs on today. She also sold more Girl Scout cookies than anyone else in Philadelphia.
It's a long road from Thin Mints to cookbook author.
She first went to college for fine art, but her first job after graduation was as a prep cook. Her kitchen manager gave her a copy of Maida Heatter's "Book of Great Desserts" so Goldsmith could one day help with pastries. The book, says Goldsmith, changed Goldsmith's life.
Goldsmith's mother died around this time and a heartbroken Goldsmith was accepted into the baking and pastry program at the prestigious Culinary Institute of America in Hyde Park, N.Y. Once finished, she worked at the Waldorf Astoria in New York City for 18 months before heeding the call to Miami, where she began her South Florida pastry career at Mark's Place, chef Mark Militello's groundbreaking North Miami restaurant.
It was at Mark's that she met cookbook author Heatter, who is now in her late 90s and still lives in Miami Beach.
"Hedy's desserts are the greatest, and making them from these wonderful recipes is a joy," wrote Heatter in a cover blurb for Goldsmith's book.
Heatter is the author of nine dessert cookbooks and a member of the James Beard Foundation Hall of Fame. Goldsmith calls her the Julia Child of the pastry world.
"I had to show her a copy of the introduction [of her book] because of her inspiration," says Goldsmith. "It was perhaps one of the most moving times of my life. She sent me the most glorious handwritten note which I have framed at home. She's a pretty special lady and we're all so thrilled that she's still with us and still very sharp."
Goldsmith says her own cookbook has been 25 years in the making and it's the end result of not just her classical training, but her maturity and growth as a pastry chef.
As anyone who dined at good restaurants in the 1980s can attest, dessert was once a complicated affair. There'd be "studies in chocolate" with chocolate prepared four ways, Goldsmith remembers.
"They were all about being big and overwhelming and over thought and over worked," she says. "That's what the consumer who was paying a lot of money to dine out wanted to experience."
Goldsmith credits Michael Schwartz, the chef and owner of Michael's Genuine Food & Drink, with aiding her move toward simple desserts that start with fresh flavors.
"I had been hiding behind all these supporting actors," she says. "With that simplification came things that I loved as a child — the junk food. That's when it started to evolve."
Goldsmith knew she was on to something when she worked with Schwartz at Nemo and diners flipped over her coffee cake with streusel at brunch.
Schwartz says he first asked Goldsmith to work as pastry chef because he knew they could play off each other creatively.
"She's a perfectionist," says Schwartz. "I think in addition to her skills, she's got this great infectious personality that makes you want to hang out with her. So for me, being a cook and spending most of my life in the kitchen, it was important to connect with people that you had things in common with."
He believes all good chefs evolve. "She's been doing this for a long time and she's seen a lot of food trends and styles and the emergence of the farm-to-table movement. That focus on ingredients has changed everyone's perspective. We look back at some of the things we did in the late and '80s and '90s and laugh. But the people that didn't change are the one that aren't that great."
Goldsmith also believes that getting out of the kitchen has also upped her game. Along with her pastry chef position at Schwartz's The Genuine Hospitality Group, she contributes to Cooking Channel's "Unique Sweets," now in its third season, and she creates seasonal recipes for CookingChannelTV.com. While there are 80 recipes in her "Baking Out Loud," she's got endless ideas for other cookbooks.
"I think getting me out of the kitchen was really the most challenging thing — to give up a little and to grow," she says. "Now that I understand that, I realize I'm not giving up everything."
firstname.lastname@example.com or 954-356-4632. Read his blog at SouthFlorida.com/sup and follow him on Twitter at @FloridaEats.
Latest Food & Recipes
If you go:
Hedy Goldsmith has several local book signings planned to mark the publication of her first cookbook, "Baking Out Loud: Fun Desserts with Big Flavors" (Clarkson Potter, $27.50).
5 p.m., Sunday, Books & Books, 265 Aragon Ave., Coral Gables, 305-442-4408. Treats from recipes in the book will be served
7 p.m., Nov. 8, Thousand Pound Egg, 908 NE 20th Ave., Fort Lauderdale, 954-335-7060. The first 25 people who pre-order books receive a bonus goodie bag with treats from the book.


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The Angels grabbed MLB's prized free agent for a second consecutive year on Thursday by signing slugger Josh Hamilton to a five-year, $125 million contract.
Hamilton, a five-time All-Star who overcame drug and alcohol addictions to become one of Major League Baseball's most feared hitters, powered the Texas Rangers to consecutive World Series appearances in 2010 and 2011.
He joins a high-powered Angels lineup that includes three-time National League MVP Albert Pujols, a 32-year-old slugger who signed a 10-year $240 million deal with the team last year.
The Rangers had been hopeful of resigning the 2010 American League MVP and admitted they were caught off guard by Hamilton's jump to their American League West division rivals.
"Our full expectation was that the phone call was going to be before he signed, certainly not after," Rangers General Manager Jon Daniels said on the team's website.
"Josh had indicated recently, last week, he told us he felt it might be time to move on but that we were still talking ... I'm a little disappointed in how it was handled, but he had a decision to make and he made it."
The 31-year-old hard-hitting outfielder broke into the major leagues in 2007 with the Cincinnati Reds but was traded to the Rangers the following year.
Hamilton has a career .304 batting average, 553 runs batted in and 161 home runs, including a career-high 43 last season.
The Rangers stood by Hamilton as he battled to control is addictions, including a relapse before the start of last season.
But the slugger got the campaign off to a sizzling start and looked to be a Triple Crown threat after slamming 18 homers in the Rangers' opening 34 games.
Hamilton, however, saw his production fall off in the second half of the season finishing with a .285 batting average and 128 runs batted in.
"Josh has done a lot for the organization, the organization has done a lot for Josh -- a lot of things that aren't public and things of that nature," said Daniels.


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United Solar's New Headquarters Now Open Downtown Greenville
Wednesday, November 29, 2017on
Congratulations to United Solar on the opening of their new headquarters at 405 Dunbar Street in Greenville. United Solar is no stranger to the Greenville community. The company was established in 1987 and is one of the oldest and fastest growing ...
7 Ways to Use LinkedIn to Grow Your Small Business
Wednesday, November 22, 2017on
Grow your small business with LinkedIn by using these seven proven tactics.
Congratulations to Stanco Metal for celebrating 100 years in business!
Thursday, November 16, 2017on
An innovative, family-owned provider of metal fabrication services since 1917, Stanco started with non-automotive wire products and grew into a complete provider of metal fabrication services. Stanco now functions as a true single-source supplier ...
The Latest on Tax Reform
Wednesday, November 15, 2017on
In Business: The Dapper Doughnut
Tuesday, November 14, 2017on
Congratulations to Greenville's newest dessert business. The Dapper Doughnut joined the Greenville community on October 25. This is the franchise's first location in South Carolina. So what is The Dapper Doughnut? The Dapper Doughnut makes ...
In Business: Pretty Credit Consultants
Friday, November 10, 2017on
Too often, people live with bad credit, thinking there's no way out of the hole they have dug. Pretty Credit Consultants, LLC is here to help. While Pretty Credit Consultants believes credit repair is something you should never have to do, ...
In Business: Drift Float and Spa
Thursday, November 9, 2017on
When you think of a spa, floating in a dark pod alone for an hour probably isn't the first thing to come to mind. However, once Kelly Caldwell experienced flotation therapy, she knew she had to bring it to Greenville. Kelly is the owner of ...
Help Us Bring Top Talent to Greenville
Wednesday, November 8, 2017on
Livability Greenville, SC: Live Here. Love Here. will be the print centerpiece of our talent attraction initiative to close the growing gap between the number of open jobs and the workforce available to fill those jobs. This is not your typical ...
Get Out and Vote
Tuesday, November 7, 2017on
Today, November 7th is the primary for two City Council seats, one At Large seat and one seat in District Two. Local races are important because local representatives make decisions on how tax money is spent, mass transit, economic growth and so ...
In Business: Westrol Vein Specialists
Monday, November 6, 2017on
Westrol Vein Specialists is changing the way people receive vein treatment in the Greenville area! Vein specialist, Dr. Robert Westrol, performs state-of-the-art procedures that safely and effectively treat varicose veins and other vein problems ...


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"Reaction to Budget 2010 is mixed as far as Older People are concerned" said Máiréad Hayes CEO of the Irish Senior Citizens Parliament today following the announcement of the Budget. "While the State Pension has not been touched per se, we must remember that Older People's income has already been reduced by 2% by the withdrawal of the additional payment at Christmas" continued Ms Hayes.
"In addition we note that the new carbon tax will impact on vulnerable pensioners especially those 10% of Older People who are already living in fuel poverty. It is older people living alone, on low incomes, in older housing stock – which tends to be poorly insulated – that are currently struggling to heat their homes. It is these people that must be protected.
"Other Budget items impacting on Older People include the new 50c prescription charge. 96% of older people living alone are at risk of poverty, according to the CSO SILC (Survey on Income and Living Conditions) published two weeks ago. A previous Minister for Social Welfare indicated that the living alone allowance could be increased in the bad times – at times when the pension itself could not be increased, but this has not happened."
"Taking the various cuts as a whole, Older People will see a fall in their income of approximately €600 per year, or 5% for someone relying on their state pension."
"Older people do not live in a vacuum and are well aware of the financial realities – however the various cuts remind us that this is a long way from the promises in the current social partnership agreement 'Towards 2016'", concluded Ms Hayes.
Cáinfhaisnéis 2010 & Seanóirí
"Is fáilte meascaithe atá tuillte ag an gCáinfhaisnéis seo, 'fhad 'is a mbaineann sé le sean daoine na hÉireann" arsa Máiréad Hayes príomhoifigeach feidhmiúcháin Parlaimint Shaoránaigh Sinsearacha na hÉireann inniu i ndiaidh na cáinfhaisnéise. "Cé nár chuireadh isteach ar an phinsean stáit, caithfimid a thógáil san áireamh gur gearradh 2% ó ioncam lucht an phinsin níos luaithe i mbliana nuair a cuireadh deireadh le 'bónas na Nollag' a dúirt Ms Hayes. "Dar leis an The European Pensions Barometer Report tá an dara pinsean is measa san Aontas Eorpach anseo in Éirinn – céim amaháin os chomhair an Ríocht Aontaithe."


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Engineering - Construction Jobs in South Africa
Site Agent
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Leading Construction Company with offices all over S.A urgently seeks Building Site Agent with experience on shopping centers, hospitals and high rise buildings. Minimum of five years' experience required along with a tertiary qualification. Candidates may contact Dawn, Roxy or Taryn on 011 807 8064 email@example.com
Correspondence will only be conducted with short listed candidates. Should you not hear from us within 3 days, please consider your application unsuccessful.
Hire Resolve offers a R1000 for any candidate that is referred and placed through Hire Resolve. Hire Resolve also offers a R1000 job spec fee for any referral that results in a placement through Hire Resolve. If your company is looking for any IT, Finance or Engineering staff, please email us at email@example.com with the company name, a contact person and contact email or number of the person doing the hiring. We will keep the referral strictly confidential"
or email us: engineering.jobs(at)hireresolve.co.za


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German Zimtsterne (cinnamon almond cookies)
I always wanted to make these, and finally got the guts — oh boy, I wasn't really prepared for the amount of nitty-gritty with making these. I started with original German recipe that called for 500g of almonds, but that ended up being 2 full baking sheets and lots of sneaky snacking between steps ;-) But the result is good, and these cookies are worth the effort.
Tuna and egg bento
The bare tuna-paste bento was a great success, but with the arrival of my new bento container, I was left with some extra unused space. I decided to fill the space with easy to make and very tasty iri tamago, which is basically a Japanese kind of scrambled eggs! You can definitely use iri tamago in onigiri, or as a small side dish.
Yogurt drink
Drinking yogurt is a terrific drink for autumn — it tastes fresh, contains probiotic bacteria and makes a great dessert or a quick snack, not only during autumn. But during this time of the year it is especially important to keep the natural defense high against viruses and bacteria, and yoghurt is a superb ally in that! Did I mention it tastes great? ;-)
This recipe came to life when I was left with no fresh milk after a short travel — I had only one mini-bottle of a drinkable probiotic yogurt and some condensed milk for coffee (sic!). But against all odds, it worked out!
Simple chicken teriyaki bento
This recipe is very easy and fast to cook, because it requires ready-made teriyaki sauce. Still, it's a really tasty alternative to sausages and pork, and chicken made in teriyaki style is juicy, tender and full of aroma! It also takes just few minutes, because the meat is first fried quickly, and then glazed with sauce. Fast food like a boss ;-)
Fancy tamagoyaki bento
Oh my, this one is both a looker and tastes amazingly! :-) This bento idea is based on the basic tamagoyaki recipe, so feel free to use your favorite ingredients: champignons or chanterelle mushroom, herbs, different kinds of onion, bacon bits, ham shavings etc. Go crazy! :-) It's also a very good side dish!


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Birgit Meurer | 30.04.2016
The centennial of the Buber-familiy´s move to Heppenheim in March 1916 marked the end of the Martin-Buber-Jubilee. An Open House at Martin-Buber-House on Saturday, March 12th, and the opening of an art exhibition dedicated to the works of Barbara Goldschmidt nee Buber celebrated the close of the Buber-festivities starting in June 2015 with the 50th anniversary of Martin Buber´s death.
… [more]


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If you're reading this, chances are you care about the earth and try to make decisions that minimize your environmental footprint. You probably turn off the lights when you leave the house; you probably recycle; perhaps you've installed a low-flow showerhead, use public transportation, ride a bicycle for local errands, carry a reusable water bottle and frequent the farmers' market to buy local, organic foods… but have you thought about how much of your food you end up tossing in the trash?
In the US, we waste roughly 40 percent of all the food we produce. This is totally insane – and it's an environmental nightmare. Food production is resource intensive, requiring water, energy, land, soil, human labor and an elaborate web of production, processing and distribution infrastructure. When we throw away food, all these resources are squandered. And we pay for it! Every year, we trash about $165 billion worth of food, then shell out an additional $750 million to dispose of it, mostly in landfills, where it decomposes anaerobically, releasing methane, a potent greenhouse gas that exacerbates climate change. (You might be surprised to note that food waste is responsible for approximately 23 percent of total US methane emissions.) The extraordinary waste of food is even more lamentable given the shameful reality that 50 million Americans struggle with hunger every day.
Fortunately, the food waste dilemma is solvable. And while the problem must be addressed at all sectors of the food system, from farms to retailers to restaurants to municipalities, as food consumers, there are plenty of ways we can help reduce waste – especially since there's so much room for improvement; US consumers now throw away roughly 25 percent of the food they buy, which costs the average household of four an estimated $1,350 to $2,275 per year! If you're anything like me, you'd probably rather put a couple thousand dollars in your wallet than in the garbage. And if you're interested in embracing a more sustainable lifestyle, eliminating food waste is a tremendously important (and remarkably easy) way to start.
Five Incredibly Easy Ways to Reduce Food Waste
Reducing your food waste is actually really simple: all you need to do is buy what you need and eat what you buy. Or if you want to be a little more specific (and make the list fit conveniently in blog-friendly "Top-Five" format), you can expand this to: Buy what you need, Eat what you buy, Keep food fresh, Don't toss before it spoils and Avoid the trash. Here are the details:
Buy only what you need
If you continually buy more food than you can eat, you'll eventually have to throw some away. Avoid waste by shopping smarter.
- Plan ahead. Before grocery shopping, think about the meals you plan to make, the ingredients you'll need to buy and what you already have in your kitchen. Tech-savvy chefs may enjoy the many useful meal planning websites and apps.
- Make a shopping list. If you have a smartphone, you can use a slick app like Grocery IQ or ZipList. Or go retro and make a list with old-school pen and paper. Pro Tip: keep a pen and paper near the fridge so you can add items to your shopping list when you run out.
- Be realistic. Don't buy more than you can eat. (This one's for my father, who routinely shops as if he's stocking the local school cafeteria. Drives my mother crazy.)
- Be smart about sales. It's not a bargain if you won't eat it. Don't get roped into buying more than you need by promotional sales (will you really be able to eat the five watermelons on sale for the price of two?)
Eat what you buy
Sounds simple, yet few people manage to do this effectively. Make a conscious effort to keep track of the food you have – and then remember to eat it.
- Prioritize. If an ingredient spoils quickly, use it first (think raw meat, fish, leafy greens, etc.). Visit Love Food Hate Waste to find a recipe that incorporates whatever soon-to-spoil ingredient you have on hand (just convert measurements from metric first).
- Organize your kitchen. We're all familiar with the mold-covered mystery food lurking in the back of the refrigerator. Keep your fridge and pantry tidy so you know what's there and remember what has to be used. Try moving older foods toward the front so you'll eat them first. You can also use the Green Egg Shopper app, which keeps track of the foods you buy, and lets you know when you need to use them.
- Stock the essentials. Keep your kitchen stocked with staple ingredients so you'll always be able to make use of fresh foods you have on hand.
- Don't over prepare. My father once made two and a half gallons of coleslaw to serve with dinner for four. Leftovers are great, but only if you're willing and able to eat them. Avoid making too much food by adjusting recipes to match the number of servings you need. Use LFHW's guide to serving sizes. Pro Tip: always resist the urge to prepare multiple gallons of coleslaw in non-institutional settings.
- Eat leftovers. As an incredibly lazy chef, I love leftovers since they save time and effort. They can also save you serious cash if you eat them for lunch instead of ordering out. If you're bored with your leftovers, visit Leftover Queen or Allrecipes.com for tips on repurposing them into new dishes.
- Ask for a doggie bag. If you went to a store and bought two shirts, would you put one on and then throw the other in the garbage? No? Well then why would you toss perfectly good food at a restaurant?! If you don't finish your meal, bring the rest home.
Keep food fresh
Learn to store foods properly to keep them fresh as long as possible. Eureka! Recycling created a dazzlingly comprehensive storage guide along with a one-page quick reference sheet to stick on your fridge. Or check out Frugal Foodie's food storage overview.
Here are some food storage highlights:
- Fruits: Store apples, berries, citrus fruits and grapes in the fridge. Store apricots, avocados, melons, nectarines, peaches, plums, pears and tomatoes outside the fridge until ripe, then refrigerate. Keep bananas, mangos, papayas and pineapples in a cool place outside the fridge. Store apples, bananas, citrus and tomatoes by themselves; they emit ethylene gas, which makes other foods spoil faster.
- Vegetables: Don't wash before storing. Keep broccoli, carrots, cauliflower and green beans in plastic bags in the crisper (or try these non-plastic options). Refrigerate herbs and stalk vegetables (e.g., asparagus and celery) standing upright in a jar of water. Store greens airtight with a damp towel in the fridge. Cut off the tops of carrots and beets to extend shelf life. Store mushrooms in a paper bag in the fridge. Store basil and winter squash at room temperature. Keep onions, garlic and potatoes in a cool, dark place outside the fridge.
- Dairy: Store in a cool part of the fridge like the bottom shelf or the back of the top shelf (not on the door, where the temperature fluctuates).
- Eggs: Store in the carton on a shelf in the fridge (not on the door).
- Meat and fish: Store on the bottom shelf of the fridge; cook within a day or two.
Don't toss food before it spoils
Sometimes – as in the case of the fuzzy mystery food decomposing in the back of the fridge – it's clear that food needs to be discarded. But often, perfectly edible food is thrown away as a result of confusion about expiration dates and/or unjustified fear of spoilage.
- Understand food dates. Hugely Important Fact: labels such as Best By, Use By, Sell By and Expiration (EXP) are not food safety dates – they're established by food manufacturers to provide an indication of "peak quality." And they're not regulated or required by the federal government (with the exception of Use By dates on infant formula, which are regulated by the FDA, and "pack dates," which are required on USDA-graded eggs. Note that some states require dating of additional foods, while other states require no dating at all). Bottom line: the dates on food packaging are very confusing and aren't the best way to determine if a food is still ok to eat. When in doubt, use your eyes and your nose; if a food looks spoiled or smells off, breathe a sigh of sadness and add it to your compost pile.
- Know the limits. Find shelf life estimates for just about any food at Eat By Date, Still Tasty or Shelf Life Advice. And of course, there's also an app.
- Freeze it. If your food is nearing the end of its edible existence, save it in your freezer – it's probably the easiest preservation method, and works with most foods. Store in airtight containers with as much air removed as possible, and be sure to label before you freeze to avoid the guessing game when you thaw. Freezer cheat sheet: you can freeze bananas (remove peel first), hard cheese (grate first), vegetables (blanch first), bread (best if pre-sliced), yogurt (give it a good stir after thawing), milk (low fat or skim freezes better; give a hearty shake after thawing), grapes, ginger, chilies and herbs. Find more freezer tips at Love Food Hate Waste, read about freezing vegetables here at Ecocentric or visit the National Center for Home Food Preservation's detailed guide.
- Other preservation techniques. Try making stock, canning, pickling, dehydrating or preserving with fermentation.
Avoid the trash
Sending food to landfills wastes valuable resources and ultimately exacerbates climate change. Do all you can to keep it out.
- Feed edible food to people. If you follow the steps above, you shouldn't end up with any unneeded food. But if you do, give it to your family, friends or coworkers. Donate it to a food bank, food pantry or shelter. If your garden yields surplus produce, use AmpleHarvest.org to find a local food pantry that can give the food to those who need it most.
- Compost inedible food. Composting enables you to transform food waste into a valuable soil amendment. Stay tuned for a detailed composting article on Ecocentric in the near future; in the meantime, check out Cornell's guide to small scale and backyard composting.
Did we miss anything? Share your favorite ways to reduce food waste in the comments below.
Visit GRACE's new Food Waste section to learn more about the issue, what you can do and to find information about other organizations, institutions and agencies working to develop solutions.
This post originally appeared on the Ecocentric blog.
Photo credit: Shutterstock.
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Friday, May 3rd, 2013My dog and chickens eat most of the foods I prefer not to eat. The moldy ones usually go to my worm bin (much easier than conventional compost, which I've never gotten the hang of). And my city has finally set up for composting food scraps, so anything else goes in the green bin.
Sunday, May 5th, 2013We belonged to a CSA (community supported agriculture) for a while but found that, because we weren't in control of what came in the box, we had to freeze extra greens and compost other things that went bad before we got to them (sometimes we just didn't want to eat anymore turnips!). We now just go to the Farmer's market and get what we really want and can eat that week. If we do have to throw out food - and we do because the kids don't always want to eat as much as I think they might - it now goes to the chickens! They'll pretty much eat anything. And we get fresh eggs. It's win-win.
Monday, May 6th, 2013I have farm fresh veggies year round. Some leftovers go to our chickens, but for the most part any thing else goes into my "stock bag" in the freezer. All carrot peeling, celery bottoms, onion and garlic skins, plus stems from greens. It all goes in...every month I have the best veggie stock for free! 6 cups waters, boil, simmer, strain, easy peasy! As for the lady above with turnips, they make the best slaw!
Monday, May 6th, 2013I would encourage everyone to seek out a local sustainable farmer with livestock that will use your food waste, then freeze any and everything accordingly to pass on to him or her. We have begun doing this in hopes of getting a couple of pigs ourselves in the near future - planning ahead will save on the feed bill!
Wednesday, May 8th, 2013Great article. The only thing I'd add is that for home gardeners, you can swap (or sell) your excess home-grown produce at veggieswap.com.
Wednesday, May 8th, 2013Dropping a sheet of FreshPaper into your produce drawer or fruit bowl helps keep food fresh for longer. FreshPaper is made only with organic spices and is a new, all-natural way to reduce food waste!


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[ 鼎泰丰 @ 谷中城 ]
Wesley is my god-brother since college. Ever since he went back to Sibu, we seldom keep contact. The last time we ever met was few years ago, when he company his sister here for University enrollment.
This time, he come to KL again, for his sister's graduation. Time really flies. So, I make an appointment with him for dinner.
The must-order Xiao Long Bao
This actually taste so-so, the skin is not thin enough, and the sauce is too little
but the fillings do taste good though
Shrimp Xiao-Mai
It taste something similar to the Xiao Long Bao, just there a piece of shrimp on top
which makes the upper skin rather thick
Three Cup Chicken
The taste of soya sauce is rather too think, and cant really taste the rice wine in it
Bit salty, to eat with rice should be better


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When my hands were at the pinnacle of having issues and very painful (mini update: seeing yet ANOTHER doctor at the end of January, and being started on Prednisone in the interim), Brade and I picked up a few board games so that we'd continue to have an interactive activity to do together. From there, we have spent many nights enjoying "game night" unplugged. And I love it!
We have spent many an evening playing games with just the two of us. We've also been working to set up a semi-regular game night with several different groups of friends, and have met some new and fun people in the process. I often fretted and worried about what I would do when I decided it was time to send Beru to Nagrand and log out of WoW permanently – would I have any social connections, would I be bored out of my skull, would I become a cranky old lady who reads books and watches my "shows". However, I am happy to say that many of the experiences that I've had since re-introducing myself to the tabletop game genre have not only been overwhelmingly positive, but have also reminded me that a lot of people who don't play wow continue to have a lot of fun and don't all become cranky old ladies who whistle through their dentures while shaking their cane at those crazy kids these days (/gasp!).
We are also very fortunate in that we have an amazing game store locally where we can window shop, and even try out games before we buy them. While games tend to be slightly more expensive here, there is something to be said for the environment found in a game store. It's hard to really describe, but there is just something…energetic and intriguing about it. One of the things that the shop closest to us does is have a "free play" night on Friday nights where the store is open until midnight and you can go in and just enjoy the games – and even ask one of the store personnel to teach you how to play (one of the other stores has a Munchkin Saturday Night – and has someone from the Munchkin team that comes and teaches people how to play). While we've not taken advantage of this as much as I'd like, it's definitely on our list of "Friday Evening Activites".
Anyhow! I do have a few other big things I want to talk about and share (blog posts for other days!), I first wanted to take some time to share a few of the games that Brade and I have been enjoying recently and give some of my thoughts on them.
The first game, which of the ones we've played to date is by far our favorite I think, is Arkham Horror. It takes a fair bit of time to learn the ins and outs of the game, and the rule book isn't always clear (I had to find a flowchart online to navigate through our first few games), the game is simply amazing and fun. It's a cooperative game, where your team is racing to prevent a "horror" from entering town and devouring everyone. The games are lengthy, at roughly 3-4 hours a game, but they are so much fun that you often don't notice the time that has passed. In fact we spent an entire Saturday sitting by the fireplace and playing several games (only our sore backs were testament to how long we had sat there!). I would highly recommend this game for everyone, and feel that it plays well for two players, and many players. If you are looking for a taste of the game, you might want to check out Elder Sign – which is downloadable for iPad – and is sort of like Arkham Horror Lite.
I think the next game that we've grown quite fond of is more of a party game: Cards Against Humanity. We were introduced to this game at a game night with some friends, and fell in love with it instantly. It's hilarious, rash, tactless and just really fun. That being said, if you are easily offended or have some moral high ground that you never find humor in, I do not recommend this game for you. You sort of get caught up in this very simple game, and don't realize how long you've been playing. Every time we've played it, we've simply played the deck down to the last card before "finishing" the game. If you are looking to obtain a copy, register for an email notification of when it is in print, and then immediately stop what you are doing to go and order it once you receive the notice – because they sell out that quickly! The only downside to the game is that it's not really one that can be played with two people and is more fun the more people you have playing.
I, personally, have really been enjoying a simple, yet fun, game called Carcassonne. It's a tile laying game, with the premise is trying to build cities and connect roads for points. It only takes about 30 minutes to play from start to finish and is a lot of fun. I think Brade's beaten me every time we've played – but he seems to have a better grasp on farmer placement than I do. It's quite a bit of fun and very easy to pick up and learn. The rules and the game are simple and fast paced.
One of Brade's favorites is Dominion. We only have the base game, and none of the expansions, but have been playing with a few of the different recommended decks that the game manual suggests and the games are generally lots of fun. There is an app out there called "Dominionizer" that will suggest decks for you, but we found that unless you have the expansions sometimes the suggestions with just the base deck don't lead to very compelling game play. Anyhow, it's also a fairly fast paced game that is easy to learn and always changing. Also, I will toss out a tip! We played with the bureaucrat for the first time last night…and he is amazing! If given the opportunity don't let that card go to waste!
We have also been playing a version of Small World. When we bought it, we had already played the original Small World with some friends, so bought the "underground" version, which has different maps and creatures – and is just as fun! I've been enjoying it – unless my opponent gets the Baleroc or Flying Carpet! It's fun enough two player, but is more fun with a group, simply because in two player you are only ever screwing the other person with your actions, where as with more players you have more variety. There are apparently "tunnels" that you can buy that connect the original and this version – and I'm hoping to acquire them at some point because I think that a GIANT Small World map would be tons of fun. You can also find an iPad version of this game – and while I bought it, I haven't played it as yet, so can't speak to how it compares.
Before last night's game session, I stopped by and picked up a copy of Ticket to Ride. We'd heard a lot about it, had purchased it as a gift for some children of one of our friends, and I wanted to play it and be able to explain the game to them on Christmas Day so they knew how to play it and could easily play together later. It is a very easy game to learn and is also fairly fast paced. While we definitely had fun with it, we also think that it would probably be more interesting with more than two players – and have heard that the Europe version is more "in depth". That being said, I thought it was fun and it will certainly be added to our rotation. I also think it's going to be a perfect game for the two kids for whom we made the original purchase. There is an iPad version of this game for those who are interested, and it's very close to the actual game itself (and much cheaper!) if you want to check it out.
One of the games that I can't wait to get more into is Mansions of Madness. It was given to me for my birthday, and I've been waiting to crack into it ever since! We've just not had the time/patience yet to sit down and figure out the rule book – but may do so this weekend. I think one of the hindrances for us is that with only two people one has to be the "bad guy" and the other the "good guy" so it's not a cooperative effort. That isn't bad in and of itself, but would lend itself better to a game night with more people (which we are working on!). The other thing is that after learning Arkham Horror, I'm a little intimidated by learning the super in depth rules and set up (since Brade and I had some, uh, disagreements, last time). Which is just stupid, because everything we've read has indicated how awesome the game is, there are some online tools to help and I've been super excited about it since I got it! In fact, just writing this has encouraged me to make time this weekend to play!
Do any of you have table top games that you really enjoy and want to share? We've got quite a list of games we want to play/buy/etc. and are slowly but surely working through it. (When did board games get so darn expensive?!). I also check Board Game Geek occasionally to see what's hot and others are recommending, but I love hearing what others are enjoying and seeing what other possibilities are out there, unknown!


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Blade runners: Williamsons and icy synchronicity
In the business of winter sports, stagnation will land your company in the penalty box– or in the red.
Fifty-two-year-old Bruce Williamson and his wife, Roberta, needn't worry about that anymore, though. The entrepreneurial pair sank their teeth into the Charlottesville Ice Park in July 2003, and they've begun to realize that they have plenty of reasons to celebrate their one-year anniversary.
"We took over a business that had been in existence for seven years," says Bruce, "and we've made significant improvements." These include improving the plumbing and wiring, major upgrades to sound and lighting installations, a modern climate control system, and even a sporty new Zamboni.
As they can see– by way of their new set of cash registers– it has paid off. "People are always coming in, having seen the facility under previous management, and remarking how much more pleasant it is," says manager Mark Stankovic.
Nevertheless, the Williamsons hope that the best is yet to come. The Ice Park's busiest season lasts from September until February, and they expect the coming winter to win them customers of all persuasions, from fledgling Kerrigans to rowdy broom-balling hordes.
They're not about to put all their ice cubes in one tray, though– they're planning to drum up interest through new programming as well. "We've expanded the number of hockey teams in the league," says Roberta. They've also begun hosting a program called "Synchronicity." Roberta describes it as "basically a practice time for regional synchronized skating teams to come and do their routine in front of a judge without being judged, but getting advice on how they need to improve.
"It's the first time anything like this has ever been done in this area," she beams.
They're looking forward to other activities as well, including "lock-ins" for scout troops and expanded figure skating instruction. But the Williamsons aren't just a think tank– they love to get their hands dirty.
"They're very mom-and-pop," says hockey coordinator Jennifer Blanchard of their managerial style. "They're hands on: They're down here handing out skates, they're schleppin' popcorn, they're mopping..."
The previous owners, developers Lee Danielson and Colin Rolph, were locked in litigation in their final days, and employees have responded well to the Williamsons' new approach.
"We have a happy staff," says Bruce. "As we're getting ready to move into our second busy season, our staff is in great shape."
Between the snazzy new facility, the smorgasbord of programming, and the enthusiastic employees who will make it all come together, the Williamsons' remolding of the Ice Park is poised to gel. If they keep this up, by this time next year they may be triumphantly riding their Zamboni all the way to the bank.
Bruce and Roberta Williamson