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The opportunity is the same for everyone who starts this kind of independent business. That's because the Independent Business Owner (IBO) Compensation Plan is structured to provide an even playing field for everyone.
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The Siskiyou Heat softball teams are holding a drive-up dinner fundraiser on Wednesday, July 10. A choice of chicken or steak will be offered, along with with baked potato, Dorena's Delicious Beans (secret recipe) and garlic bread. The cost is $12.50 a dinner.
Dinners can be picked up starting at 5 p.m. at the Yreka High School parking lot. In Scott Valley dinners can be picked up at 5:30 p.m. at the post office in Fort Jones. In South County dinners can be picked up at Shastice Park in Mount Shasta at 5:30 p.m.
For tickets call Bill Pieruccini at 598-6289, Jeff Huston at 842-6848, or Sharon Stone at 436-2751.
_ Daily News staff

subset: commoncrawl


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Colleen O'Neil leads Convent of the Sacred Heart to playoff victory
Recommended Video:
GREENWICH -- While not the most aesthetically pleasing performance, the Convent of the Sacred Heart girls basketball team was able to scrape together a win against Greens Farms Academy, 45-32, Thursday night in the FAA quarterfinals.
Sacred Heart (16-4, 9-1), which advanced to the semifinals on Saturday, was led by senior captain Colleen O'Neill, who had 15 points, six steals, five assists and six rebounds. Sacred Heart coach Sean Green lauded his talented guard for her performance, despite the pressure mounted on her shoulders.
"I hold her to a very high standard, I consider her to be the best player in the league," Green said of O'Neill. "But I told her she has to play like that, she can't make mistakes. That's the whole thing, with great talent comes great responsibility and that's a lot to deal with. I call her the glue that holds the team together. She makes the team go."
With O'Neill at the helm Sacred Heart grabbed momentum early in the second half as it mounted a 20-point lead largely based on not allowing a Greens Farms (10-11, 4-6) point for the first six minutes. Flanking Colleen were here sister, Claire, who scored 10 points and grabbed eight rebounds, and Emily O'Sullivan, who contributed 10 points and nine boards to the win.
It wasn't all smooth sailing, however as Greens Farms was able to rally late, at one time bringing the score to a single-digit difference, which worried Green.
"We put in little spurts of good basketball, enough to get a lead, but it's not championship basketball." Green said. "I want to win because we played good basketball. A win is a win, great, but we need to build good tendencies so we have a shot at the championship."
Green did praise his team for the way it hung tough when Greens Farms made its run.
"I'm still proud of them," Green said. "When adversity happened they held it together and come out with the win."
Despite the loss, Greens Farms coach Jenn Doughty was pleased with her team's effort.
"I told them I don't care the score I want to see you on the ground, I want four white jerseys down there and I want them to play every single minute hard and this game showed that," Doughty said. "It showed what they're made of, they're all heart."
Greens Farms' offense was led by freshman Lexi Kimball, who scored 25 of her team's 32 points, shooting 11-for-19 from the field, including 5-for-9 from 3-point range.
"She's obviously a very special player," Doughty said. "She's a natural scorer. What makes her that way is she works harder than anybody else; she's in the gym in her free periods working on her shooting, she's there on Sundays after six days of practice working on her ballhandling. She just loves the game. It's very nice to see what the hard work results in."
Caroline Kruk 0 0-0 0 Daly Naughton 0 2-4 2 Campbell Goldsmith 1 1-2 3 Lexi Kimball 10 0-1 25 Lisa Johnson 1 0-0 2. Totals: 12 3-7 32.
Colleen O'Neill 7 1-2 15 Emily O'Sullivan 5 0-2 10 Claire O'Neill 4 0-0 10 Bridget Scaturro 3 0-0 6 Shelby Holland 1 0-0 2 Lily O'Sullivan 1 0-0 2. Totals: 21 1-4 45.
3-pointers: CSH--Cl. O'Neill 2; GFA--Kimball 5.


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- Entinen Presidentti - Yhdysvallat (USA)
- Syntynyt: 1946 USA
- Vuosittain: 180 201,00 €
- Kuukausittain: 15 016,75 €
- Viikottain: 3 465,40 €
- Päivittäin: 693,08 €
Wikipedia 2020: Former presidents receive a pension equal to the pay that the head of an executive department (Executive Level I) would be paid; as of 2020, it is $219,200 per year.
CNBC Feb 2018: the president is paid $400,000 a year, plus an extra expense allowance of $50,000 a year, a $100,000 non-taxable travel account and $19,000 for entertainment. Besides pay, the president gets free transportation in the presidential limousine, Marine One and Air Force One and, of course, free housing in the White House. President Trump, whose net worth is an estimated $3 billion, pledged to donate his entire presidential salary to charity.
BBC Nov. 2016: President-elect Donald Trump has announced he will give up his presidential salary of $400,000 (£319,500) and take just $1 a year. What is actual salary is, remains uncertain. Trump never released his tax returns. Forbes estimates his wealth at $3.7 billion.
NYT May 2016: The financial disclosure form from Mr. Trump that was made public on Wednesday by the Federal Election Commission made it impossible to calculate his specific net worth or to verify his claim that he is worth more than $10 billion. A review of the disclosure form, which covered a period from January 2015 to the present, shows reported income of at least $615 million, an increase from $380 million a year earlier. [Because our salary check uses annual incomes as comparison we divided his 16-month income by 16 - which is $38,437,500 per month. This monthly income was multiplied by 12 which give an annual income over 2015 of $461,250,000.]
Portions of the new income came from Mr. Trump's sale of the Miss Universe franchise, as well as increased revenues from his golf courses and a reduction in some investment account holdings. Mr. Trump reported assets valued at a minimum of $1.5 billion. Mr. Trump has been unwilling to publicize his recent tax returns. His tax returns could provide a more precise figure than the financial disclosures of how much he actually earns each year, as well as how much he pays in taxes.
Forbes May 2016: Mr. Trump's says hi net worth is in excess of $10 billion dollars. That claim, however, is not backed up by the latest FEC filing, especially since Trump freely interchanges the terms revenue and income as if they mean the same thing.
NYT July 2015: Earning details were revealed in Mr. Trump's financial disclosure form, filed with the Federal Election Commission last week and made public on Wednesday. It showed that Mr. Trump, a Republican, earned at least $380 million, making him the highest-earning candidate in the 2016 presidential field. But the form contained wide ranges for asset values and incomes that made it impossible to calculate a very wealthy candidate's net worth or income with precision.
Forbes June 2013: $63 million
Forbes May 2012: $63 million
Forbes May 2011: $60 million
Salary 2010: $50 million according to Forbes
Note: the VIP Salary Check is based on a 5 days working week and 2 weeks holiday per year.
- Picture: Wikipedia
- Text: CNBC
- Text: Wikipedia
- Text: BBC
- Text: NYTimes
- Text: Forbes
- Text: CNN
- Text: NYTimes
- Text: Forbes
- Text: Forbes
- Text: Wikipedia
Update: 2020-11


text:
The lovable polar bear is the oft-cited poster child for the perils of climate change. Well-documented evidence of shrinking Arctic sea ice fuels fears the pale bruins have fewer opportunities in warmer months to pursue seals, their favorite food source, and replenish critical fat stores needed for survival.
But a study recently published by Utah State University ecologists argues bears are better able to supplement their diet with other quarry than previously thought. The findings, authored by USU doctoral student Dave Iles, his faculty mentor David Koons, associate professor in USU's Department of Wildland Resources and Ecology Center, and USU master's student Stephen Peterson; along with collaborators Robert Rockwell and Linda Gormezano of the American Museum of Natural History, appear in the May 15, 2013, online edition of Polar Biology.
The study describes observations made by the ecologists during field research in July 2011 along a remote stretch of the Hudson Bay coast in Manitoba, Canada, where the research team is continuing investigations this summer. The team's 2011 trip, funded in part by the Delta Waterfowl Foundation, was the first known effort to record polar bear goose hunts in a systematic way. Snow geese are a food source for bears during summer, when the birds have molted and are temporarily grounded.
"During that trip, we recorded bears capturing and eating nine flightless snow geese during six separate hunts over 11 days of observation," says Iles, a Quinney Fellow in USU's Quinney College of Natural Resources.
This may not seem unusual, but prevailing thought holds a 700-pound bear won't pursue a 4-pound goose, if it has to expend more calories than the feathered dinner would replace. Polar bear specialists have reasoned the large mammal would need to make its kill in less than 12 seconds to make a profit.
But Iles and colleagues observed bears chasing fowl an average of 25 seconds; more than double the amount of time supposedly needed to make the hunt worth their while.
"We think there are a couple explanations for this," Iles says. "For one thing, most of the hunts were by adolescent, and therefore smaller, bears able to expend less energy."
The second reason is more intriguing because it reveals new insights about the bears' hunting behavior: The scientists noted most of the chases took place in shallow water.
"It appears the bears deliberately drove the birds into the water, which gives the bears an advantage," Iles says. "Geese can't swim as fast as they can run."
The water appears to provide an added benefit: it cools the bear, thereby reducing the expense of the hunt.
"What this tells us is polar bears may be adapting to climate change more successfully than previously thought," Koons says. "It's possible an increased summer diet of geese will enable at least some bears to weather a shortened seal-hunting season. It's a question that needs more observations and study."
Related links:
- "Polar Bears Can't Eat Geese into Extinction, says USU Researcher," Utah State Today
- USU Department of Wildland Resources
- USU Ecology Center
- USU Quinney College of Natural Resources
Contact: David Koons, 435-797-8670, email@example.com
Writer: Mary-Ann Muffoletto, 435-797-3517, firstname.lastname@example.com


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Compression cutters and slight step at bottom of cut1/27
Hi all,
On most of our mass produced parts we take components from our flat table machines to a point to point machine which will do a skim pass on the edge and then proceed to do all the horizontal drilling, slotting, vertical drilling and other machined features. This process works great for us and is very fast. On low production items or samples we cut everything on the flat table to finished size with all the vertically machined features done at the same time. We then horizontally bore or edge slot by hand. The issue we have is that unless we cut far too deep in to our spoil board, our compression cutters leave a small step on the bottom edge of our parts. It is fairly inconsistent as it seems to be related to very small inconsistencies in the cutter. The easy fix is to cut .050" in to the spoil board, but we typically process a couple of lifts a day and at that depth we would have to change out the spoil boards every day. What are other folks who are heavily invested in nested base processing doing to solve this issue? It is especially problematic with pieces we are edgebanding. One thought we had was to do a .010" finish pass with a straight flute, but I'm concerned about tearout and of course it's just one more tool in the tool changer.
We started reverse onion skinning everything just recently because we have cranked up the feet per minute rate and seen a lot of slipping in the parts- we run a 40hp vac pump pulling about 28Hg though the spoil board. This stopped a lot of problems, inconsistencies in the edge and slipping.
We can go right to the the bander from the table no dressing. A lot of people will say its a waste to reverse onion skin, but since we cranked up the router, there really is no time to band and run the auto doweller. We have timed the cnc router.
We are running a 3/8 compression 3130xp from Vortex. We are running @ 800 inches per minute @ 16000 rpm and our life expectancy went from 30 sheets to 100 + per bit and less chipping in the bit tip from running so many pre-layed up sheets.
We flycut about once a day taking off .125 mm @ a time. Although it does not get the spoilboard completely cleaned, it does take a lot of the high points off and gets rid of the shine from the compression of the sheets squeezing the fibers of the mdf. We run a 3" flycutter, not sure on the feed or rpm, but we had to fool with it.
We replace the spoilboards about once a month when we are busy.
Some people are going to pre-mil on the banders to fight this.
Good luck
We saw a similar ridge when onion skinning parts....do you onion skin everything?
Our solution was to make the first pass slightly larger than the desired final dimension, then the part gets cut to correct size as it cuts through the onion skin. We found the cause of the problem was bit deflection.
Our first pass is cut something like 0.015" too large. Then our final pass cuts to finished dimension while cutting 0.005" into the spoilboard.
We use a 3/8" 2 flute compression bit, 700ipm, 18000rpm.
We are running similar feeds and speeds to both of you using 3/8" two flute spiral compression cutters (Amana). We run on bigger parts 750 IPM at 18k. We cut through leaving .0075" an onion skin and oversize the pass by .010" and then run a finishing pass that goes in to the spoil board .010". This strategy helps keep our very small parts from moving. We get the most noticeable step on the face down side of the melamine. It is very slight but if we feed it through the edgebander it crushes the edge in and chips it unless we sand it off. Again, on production runs where we make a lot of the same part, going to the PTP machines makes this a non issue because we can run cutter deeper so that the up cut part of the cutter better engages the bottom edge of the part, the issue comes when we cut just past the bottom of the part.
Your problem sounds exactly the same as mine until I played with my cutting parameters to get that little lip/ridge gone. We were seeing it on the bottom side of the part as well.
Try running a part with your oversize pass set at something like 0.040". If the problem goes away, you know its just cutting strategy. From there, you can start reducing the amount of "oversize" required until the ridge comes back.
I just confirmed my cutting parameters, and we run an oversize offset of 0.015". I believe any less than that and we get the ridge.
Also make sure your tooling is as far into the collet as you can get away with, and use the shortest tools you can get away with. This will help minimize bit deflection.
I'll give that a try. My suspicion is that the very tip of the cutter wears and that after a few boards it is sort of chipped back an almost imperceptible amount, but because we are only cutting a little bit in to the board the little area on the tip of the cutter that might have been sort of knocked back is leaving the ridge. That's why I was almost thinking about trying a straight flute on the cleanup pass but I am worried about chipping.
sorry Return Onion Skin. CAM option for us to onion skin everything
I 'll get off the crack vial now
I found it to be 100% caused by bit deflection.
We leave a 0.030 thick onion skin.
The cutter offset 0.015" on the onion skin pass. So the part width and length grow by 2 times that amount, or 0.03"
We then make our through cut right on the line, and cut 0.005" into our spoilboard.
We only resurface our spoilboard when we start to lose a little vacuum (small parts moving), or if we start noticing a little chipout on the bottom side of the panel beacuse it wont sit flat enough on the spoilboard. Quick guess would be every 30 to 40 sheets.
I'll try that strategy tomorrow. Thanks!
I do a climb cut to the onion skin then a conventional cut to cut through
Same as Jerry. Try it, your problem will go away.
I agree on the bit deflection but it is really the machine that is deflecting. Carbide I was told by Vortex doe not deflect, it breaks if there is any deflection.
Another strategy if you can do it is to reduce the chip load on the cutter to take stress off the machine.
I agree on the bit deflection but it is really the machine that is deflecting. Carbide I was told by Vortex doe not deflect, it breaks if there is any deflection.
I have seen solid carbide .125 flex about .125 before they break caught some before they broke and had to slow down
A few months back, here on the forum , someone from Vortex, said they were going to conduct a study on bit deflection, and attempt to measure it. I never heard anymore about it. I have a feeling the results were unexpected and the bits were deflecting more than expected. I run vortex tooling most of the time. Wear on the bearings and slop in the machine has to come into play on this. I recently replace some bearings on my Thermwood and noticed an improvement. And Thermwood added a second pass in the opposite direction feature to the control nesting software. That feature was a big improvement.
I recently discovered the benefits of Jerry's method. Running a climb cut will deflect slightly away from the part, coming back with a conventional cut through the onion skin pulls the bit slightly into the part. No offset required. We started doing this method with small parts and it results in a very clean, even edge, ready for the bander. With a faster machine I would do it on all parts.
Tried this strategy today. Seemed to work well, but we were cutting pre-finished ply all day which reveals the issue less. We'll see how it goes tomorrow. I like the concept!
I very much doubt its bit deflection. Same thing was happening to me on 18mm mfc and mdf im petty sure its a mechanical slippage if using steppers your cutting speed is probably to high if servos and your running on rack and pinion the gear on the servo is probably not fully engaged with the rack. Really can't imagine much strain being put on a 10mm carbide tool to deflect it cutting 0.5mm.


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Sherburne, Vermont
|This article is a stub. Help us to expand it by contributing your knowledge. For county and town page guidelines, visit U.S. County Page Content Suggestions.
Sherburne is a town in county, Vermont. It was formed in 1761 in N.H., and was renamed Killington in 1999 .
For information about the state of Vermont see Vermont Family History Research.


text:
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Wednesday, December 16, 2009
Peanut Butter Fudge ( and a reminder for December's "Family Recipes: Memories of Family, Food and Fun")
Now, for the Peanut Butter Fudge! I'm not a master candy maker, but my Mother taught me how to make fudge, so I usually make it at Christmas time. Mom made chocolate fudge every year that I can remember, and later when I married, I learned how to make Peanut Butter Fudge. It's not hard, but you do have to plan for time to do it. You must have all the ingredients ready before you begin. Have the dish that is going to hold the fudge already buttered. Do not answer the phone-let the answering machine pick up your calls. If you get sidetracked, you can overcook the fudge, which is not a good idea. After saying all that, fudge does not take much time to make really, maybe 20 minutes from start to finish. So it's not time consuming to make, but you just can't leave it alone after starting. I learned how to make fudge the old fashioned way, by testing for the soft-ball stage using a bowl of cold water. Taking a spoon of the boiling candy liquid, you pour it into the bowl of cold water to see if it makes a soft ball. With your finger, you try pushing the syrup into a soft ball. If removed from the water, the ball will lose its shape. This is called the soft ball stage. The easiest way to do this is by using a candy thermometer. Clip it to the side if the pan and when the boiling syrup reaches 235 degrees, it is at the soft ball stage.
Believe it or not, the weather can affect your candy. If the air is humid, the cooking time can be longer and the candy may take longer to set up. If possible, make your candy on a day with low humidity. I found this yummy recipe in an old church cookbook that I've had since before I was married. Translation: I've had this about 35 years, but it's a good one! The fudge is rich, creamy and decadent and so delicious that I doubled the recipe! I promise that I gave half of it away! This fudge is far too tempting to have a large pan lingering in my house, because I'm weak, very weak. Use the best ingredients that you can afford as sometimes off brands do not perform well. This recipe makes a small pan of fudge, so it's a good one to start with. Let's begin, shall we?
2 cups granulated sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1 cup crunchy style peanut butter
1 cup marshmallow cream
1 teaspoon vanilla
Butter a 8x8 inch pan and set aside. In a large, heavy bottomed pan, combine the sugar and milk. Heat pan over medium heat until the sugar mixture comes to a rolling boil. A rolling boil means that there will be lots of large bubbles breaking the surface of the mixture as it cooks. The syrup will rise high up in the pan, so make sure you do use a large pot. Clip a candy thermometer inside the rim of the pan, making sure it reaches into the hot syrup. Carefully stir the boiling syrup with a wooden spoon to keep it from sticking. Continue to cook the fudge to the soft ball stage, 235 degrees F. Remove the pan from the burner and stir in the butter, marshmallow cream, peanut butter, and vanilla. Stir until the fudge starts to thicken and the ingredients are well combined. There should not be visible white streaks from the marshmallow cream. Carefully pour the hot fudge into the prepared pan. Do not scrape the hot fudge off the sides of the pan, as it will contain hardened sugar crystals that will tend to make your fudge grainy. Smooth out the fudge and let it cool away from the hot stove. It will take at least 2 hours to completely cool, maybe more. Cut into squares and enjoy this creamy confection! This fudge may be stored, covered, in the refrigerator for 2 weeks or more. Let it come to room temperature before serving. However, I've never had a pan of fudge last that long. I add it to goodie trays and we eat the rest. This is awesome Peanut Butter Fudge!
NOTE: Some recipes suggest using a wet pastry brush to wash down the sides of the pan as the fudge cooks, to keep sugar crystals from forming. I have not tried this, so if you have and it works, please let me know in the comments!
22 comments:
I so much LOVE fudge... Trying not to gain any weight this year, so I am afraid I can only virally share this, but it sure looks greatReplyDelete
Mmm...very yummy. Can feel all the peanut butter in my mouth already ;DReplyDelete
Oh, I'm glad you posted a reminder. I thought about this the other day and then couldn't remember who was having the roundup! I'll have an entry to you soon!ReplyDelete
Oh so delicious. I am not a fudge-master yet but I keep at it.ReplyDelete
high quality sweet stuff, lynda. this is the good stuff that makes those quickie versions taste like dirt. :)ReplyDelete
Lynda, this sounds absolutely amazing! Anything made with peanut butter and I am a happy boy. Great recipe and many thanks.ReplyDelete
This reminds me of the one I make, an old favorite from my home ec days. Love this post. YUM YUM YUMReplyDelete
- AnonymousDecember 17, 2009 at 9:15 PM
Yum, pb fudge sounds so good! I've go my family recipe scheduled to post early tomorrow morning!ReplyDelete
Oh my Gosh! That looks amazing, the only way I know how to do it is the cheater way :)ReplyDelete
My children and husband are HUGE peanut butter fans, so they would go crazy for this fudge! I was trying to come up with a few recipes to make with my four year old son today and this sounds like a great one to add to my list!ReplyDelete
By the way...thank you for the very sweet comment you left on my blog. It was much appreciated :)
Those look wonderful,Lynda!My kid would love them :)ReplyDelete
Lovin' this! My teeth hurt just lookin' at the photo!ReplyDelete
Your fudge looks smooth, creamy and delicious! I've never had peanut butter fudge!ReplyDelete
your peanut butter fudge looks so rich and decadent! I've never been brave enough to try my hand at fudge, you have me inspired.ReplyDelete
Merry Christmas Lynda!
My husband keeps asking me to make fudge. This one sounds so good and rich!ReplyDelete
Sheer heaven! I've loved fudge since I was introduced to it as a child at Mackinac Island. They are the prime fudge-makers in the U.S.ReplyDelete
While peanut butter is not one of my favorites, my kids love it!
Happy Christmas to you!
merry christmas!ReplyDelete
Ich wünsche Dir und deiner Familie ein ruhiges und gesegnetes Weihnachtsfest! Merry Christmas!ReplyDelete
Cami aus Hamburg
- AnonymousDecember 22, 2012 at 7:17 PM
I made this fudge yesterday and today. Both times it turn out great. I am so excited this is the first time I made fudge that it turned out right. It is so good my mother-in-law thinks it could be better than her moms. Her mom made great candy but never gave us the recipe now she can no longer cook so we are very thankful for this recipe. It is a great Christmas present. Thank you.ReplyDeleteReplies
I am so happy that my fudge turned out so well for you. Merry Christmas to you and your family!Delete
When do you put the marshmallow creme into the mixture. I do not see that in the instructions. Other fudges I have made you cook it with the milk and sugar.Delete
Donna, add the marshmallow cream the same time with the peanut butter. I've made the change to the recipe also. So sorry for the confusion! ThanksDelete


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text:
Rays in midst of key 10-game stretch
TORONTO -- Beginning Friday night, the Rays embark on a 10-game stretch on the road in which they will play the Blue Jays, Red Sox and Yankees.
While the Rays took a 14-2 run into the All-Star break, the next 10 games appear critical to the team's playoff hopes.
"Really can't worry about it too much," right-hander Jeremy Hellickson said. "These three games right here are going to be as tough as they get. Just have to go out and win this series first."
Ben Zobrist called the stretch "important."
"These are all division games," Zobrist said. "And we're playing the Red Sox four right in the middle of it. So, it's important. We're going to have to be ready to play. And hopefully we can pick up that team mojo where we left off Sunday."
Evan Longoria acknowledged the importance of the road trip, but would not concede that it's a make-it-or-break-it stretch.
"I don't know if that would be accurate in assuming that if we split on this road trip or don't come out with a winning record that that means we're not going to make the playoffs," Longoria said. "I mean, obviously, if we have a really good road trip after the break and continue on the same path that we were on before, in playing really good baseball and winning ballgames. Then you like your chances going forward. And you like your odds at making the playoffs.
"But I still think there's a little too much time to say that 10 games is the make-or-break point of the season. I know we're further along than the halfway point, but with a little more than 60 games remaining, I don't think 10 games -- unless you lose all 10, you don't put yourself in a good spot -- I don't know if this will be indicative of the rest of the year."


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DENVER (Reuters) - "The Book of Mormon" debuted this year as a Broadway hit that won nine Tonys, and the 2012 race for the Republican presidential nomination features not one, but two candidates of the Mormon faith.
Now the Church of Jesus Christ of Latter-day Saints is launching a major expansion of its "I'm a Mormon" advertising campaign, which, church officials say, seeks to educate the public and dispel myths about one of the fastest-growing religions in the world.
Beginning this week, a dozen U.S. cities in seven states will be targeted by the Salt Lake City-based church with ads on television, city buses and billboards inviting visitors to the church's website to learn about its beliefs and followers.
Users who log onto mormon.org can see profiles of Mormons from various walks of life, chat with church members and learn about Mormon practices, such as the prohibition against consuming alcohol, coffee and tea.
"Many people are not familiar with our faith, and that can sometimes lead to misconceptions," said David Evans, an elder who oversees the church's global network of 52,000 missionaries. "The best way to understand Mormons is to meet them and get to know them personally. These ads are an invitation to do that."
The church, boasting a membership of 14 million worldwide, including 6 million U.S. followers, has gained new attention in the American mainstream this year from Broadway to the White House campaign trail.
Public opinion polls in recent years have shown large blocs of Americans hold an unfavorable view of the religion, whose image problems are partly rooted in the faith's historical connection with polygamy.
An early tenant of the Mormon faith, plural marriage was renounced by the church more than a century ago, although it is still practiced by members of some breakaway sects.
That legacy has drawn notice from the HBO series "Big Love," about a fictional polygamous family, and "Sister Wives," a reality show that follows an ad executive, the four women he calls his spouses and their children.
But the most common myth, according to church spokeswoman Eric Hawkins, is the perception among some that Mormons are not Christians.
"This will help them understand that we follow Jesus Christ," Hawkins told Reuters.
The ads will run in Denver, Atlanta, Phoenix, Seattle, Spokane, Wash., Indianapolis, South Bend and Fort Wayne, Ind., San Antonio and Austin, Texas, and Omaha and Lincoln, Neb., through March 2012.
The campaign first surfaced in several other U.S. cities last year, including New York City.
While two Republican presidential hopefuls, former Massachusetts Governor Mitt Romney and former Utah Governor Jon Huntsman, are Mormon, their White House aspirations are coincidental to the church's outreach effort, Hawkins said.
A Gallup poll in June found one in five U.S. voters would oppose a Mormon candidate for president.
The church has long officially avoided taking a partisan role in politics, although it has weighed in on some hot-button social debates, notably its support for a 2008 California ballot measure outlawing same-sex marriage.
More recently, church members have largely embraced -- or at least taken in stride -- the affectionate parody of their faith in the Broadway musical hit "The Book of Mormon," a title taken from church's central volume of scripture.
The show, co-written by Matt Stone and Trey Parker, creators of the satiric television cartoon "South Park," swept the Tonys and produced the highest-charting Broadway soundtrack since "Hair" in 1969.
Film critics also have noted what they see as ample Mormon imagery and themes woven into the popular "Twilight" franchise of teen vampire movies based on the novels by Mormon author Stephenie Meyer. She has said such references are imagined.
The pop culture spotlight is a far cry from the fringe of American life occupied by the church at its founding in upstate New York in 1830 by Joseph Smith, regarded by Mormons as a prophet God commanded to restore the true church.
Hawkins said public service announcements by the church date to the 1970s, but the current campaign is taking it to a new level with modern technology.
Leah Brown of Mesa, Arizona, a Mormon who is participating in the program, said non-Mormons often "are hesitant to ask" about her faith.
"This is a very natural opportunity to have a conversation with my friends of other faiths and hopefully help them better understand who we are," she said.
Editing by Steve Gorman and Ellen Wulfhorst
Our Standards: The Thomson Reuters Trust Principles.


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Surge in cycle use in 2011
Surge in cycle use in 2011
The data, published as part of the National Travel Survey, show that Britons now cycle 49 miles per person, per year, more than at any time in the last 20 years.
The increase is particularly marked because the Survey had shown a slight drop in 2010, possibly due to seasonal factors - there were two months of snow cover over much of the UK in 2010.
However, the data aren't entirely reliable. Earlier in the year a different dataset on cycle use from the Department's traffic census showed only a small increase in cycling levels. It is not known exactly which set of data are accurate, however, the huge increase in cycle casualties in 2011 suggests that there was a much bigger increase in cycling than the earlier figures had led us to believe.
Data quality
National Travel Survey data differs from the traffic census data because it is collected in a very different way. The latter consists of counts of vehicles on selected sections of the road or street network, which are then extrapolated to give an overall figure.
The surge in cycle use that occurred in 2011 is welcome news, but it seems to have been mostly linked to men cycling more. If we don't improve conditions on the roads for all, we'll be left with these huge disparities in cycle use between genders."
Chris Peck, Policy Coordinator
The Survey, on the other hand, sends a week-long travel diary to over 15,000 people and then calculates totals based on a weighted population response. Unfortunately short trips - like walking or cycling - are only recorded on one day of the diary, so the numbers are often small and likely to result in changes that are less likely to be statistically significant.
It's a man's world
The growth in cycling has been strongest amongst men, particularly those in their 20s, 40s and 60s, who are most likely to be the sort of people who take part in sportive rides and commute longer distances by bike.
Survey numbers are quite small and variation between the years often huge, so these figures need to be taken with a pinch of salt, but the increases from 2010 are quite marked:
- Men aged 20-29 increased from 65 to 113 miles cycled (+74%)
- Men aged 40-49 increased from 111 to 154 miles cycled (+38%)
- Men aged 60-69 increased from 41 to 87 miles (+71%)
The differences between male and female cycling levels are extreme amongst these age groups - 40-49 year-old men cycle 6 times further than their female age group; 60-69 year-olds 8 times.
This isn't good news - in countries like the Netherlands, more women cycle than men, and research (see below) has previously shown that places where cycle use is highest in Britain, the gender differences in cycle use tend to disappear. The reasons are pretty obvious: busy roads with high speed traffic may be tolerated by young or fast men, but the conditions are less acceptable to women.
If we don't improve conditions on the roads for all, we'll be left with these huge disparities in cycle use between genders.


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TRY THIS $150,000 MOBILE PHONE BILL FOR SIZEThursday, December 13th, 2012
A staggering unbelievable $147,908 for a mobile phone bill. WOW..!!
And it's not the only one that seems too staggering to believe, according to the Telecommunications Industry Ombudsman. He says some phone customers travel overseas, only to find a phone bill more expensive than their trip upon their return.
After the ombudsman got involved, the bill was reduced to reflect Australian charges only – $1147. But other consumers have also complained to the ombudsman's office about bills of $38,000 and $18,000.
Have you received a shocking bill? Email us.
The six-figure bill near $150,000 belonged to a woman who went on a nine-week trip to Europe. She told ombudsman Simon Cohen that she had arranged a special plan while she was away, but it failed to come through in time.
The three bills were among $8 million worth of disputed global roaming charges between July 2011 and last September.
The figures are revealed in the ombudsman's quarterly report, released on Thursday.
The number of complaints has decreased, Mr Cohen said.
Many are about mobile services and bills of more than $5000.
The number of new complaints decreased by almost 19 per cent, he said, between April and June this year, and fell another 11 per cent between July and September.
"Complaints about customer service, complaint handling and billing have reduced, which is good news for consumers and service providers alike," Mr Cohen said in a statement.
"The challenge will be to keep up this positive trend over the summer months, when demand for new services and products is high."
Mr Cohen's office reported that the postcode with the most complaints was Docklands in Melbourne, with 4.9 for every 1000 people. Parramatta in Sydney followed, with 4.7 complaints per 1000 people.