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The Hershey Company (NYSE:HSY)
A snack food company and manufacturer of quality chocolate and non-chocolate confectionery products. Its principal product groups include confectionery and snack products; gum and mint refreshment products; and food and beverage enhancers.
The confectionery category has long been viewed as an affordable luxury. the resilience of the category (and Hershey's positioning within it) is supported by the fact that Hershey's sales momentum has continued unabated despite reduced promotions, even as consumer spending remained fragile.


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December 22, 2008
Clean Energy Fuels Corp. has been awarded an 18-month contract extension to continue supplying liquefied natural gas (LNG) fuel to Sun Metro, the public transit bus agency serving the City of El Paso, Texas and neighboring New Mexico communities.
The company has been under contract to Sun Metro since December 2003, with fleet fuel consumption now topping 4.6 million gallons of LNG annually.
The LNG is used directly to fuel certain buses as well as converted to compressed natural gas (CNG) fuel, which is used to power the balance of the Sun Metro natural gas fleet that includes 144 natural gas buses, together with six diesel buses. The agency plans to expand the fleet to 227 natural gas buses within 10 years.
The agency operates service on more than 50 fixed routes in a region that spans 250 square miles. Annually, Sun Metro transit buses log more than 12 million passenger trips and travel 60 million passenger miles.
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Factors in Transit Bus Ramp Slope and Wheelchair-Seated Passenger Safety Nearly 3 million U.S. adults are wheelchair or scooter users1, and as the population ages this number is expected to rise. Many wheelchair users rely upon public transportation to access work, medical care, school and social activities.
Mass Transit Capital Planning An overview of the world-class best practices for assessing, prioritizing, and funding capital projects to optimize resources and align with the organization's most critical immediate and long-term goals.
The Benefits of Door-to-Door Service in ADA Complementary Paratransit Many U.S. transit agencies continue to struggle with the quality of ADA service, the costs, and the difficulties encountered in contracting the service, which is the method of choice for a significant majority of agencies. One of the most basic policy decisions an agency must make involves whether to provide door-to-door, or only curb-to-curb service.
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November 28, 2014
March 31, 2005
Already ranked in the top 50 by Tennis Magazine, the Boar's Head Inn's tennis resort may be able to inch up the ladder.
The inn has decided to add nine more indoor tennis courts to the three they have already.
The new facility will have a balcony of one thousand seats, which is a good thing considering that the UVA tennis team will compete there.
This is just one reason why they decided to expand.
"We have a very active tennis community. We have the Boyd Tinsley Tournament every year. We have members that play here. We have guests that would like to play more. And we have the UVA men's and women's tennis team play here. Currently we don't have enough courts to meet the needs of all those folks," said CEO of the UVA Foundation Tim Rose.
The UVA Foundation is funding the project. It will cost $7.5 million and be completed within the year.
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Celebrities at the Super Bowl
Celebrities love football too! With the Super Bowl so close to New York, this year's big game has turned into a star-studded event. From Academy award winning actors to Olympic gold medalists, there are celebrities everywhere you look at Metlife Stadium.
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Shambaugh & Son hired the following new personnel: Erich Meyers, mechanical estimator; Shannon Wright, accounting clerk; Lindsey Zepke, Java developer; Jennifer Evans, administrative assistant; Charles Handschy, IT technician; Gregory Hoyt, fire protection designer; Angela Alger, marketing coordinator; Deneen Chelf, service coordinator; and Richard Curry, driver.
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Cooking Pork Shoulder?
I'm having people over next week for dinner and have a pack of pork shoulder (individual portions in one pack from Costco) in the freezer. I'm new to cooking and have never cooked any pork product other than bacon. I do have a big Le Creuset french oven that my husband bought me over the holidays. Can I stack the pork shoulder pieces in there and let it cook for a an hour or two? Should I add liquid to the pot? Will it turn out like pulled pork? Any recipes or suggestions on cooking would be appreciated!
Good choice. Pork shoulder is very forgiving because of its succulence. Yes a braise should have a small amount of seasoned liquid. You can slowly braise it in almost anything. Recipes for braised pork use anything from bock beer, capers and milk, wine, soy based liquid (chinese red cooking) one french recipe even calls for grilling after braising to add crispness. There are a million recipes, once you decide on the flavor you want.
re: sandylc
Agreed. I've had excellent results this way, with a few pounds of pork shoulder and seasoning in my le crueset. Check after a few hours and keep cooking until it falls apart. When it falls apart it's done.
re: Terrie H.
The pieces are maybe an inch thick at most and they are maybe 4-5 inches long. If they weren't in the bottom of the freezer downstairs, I would go check.
I'm thinking pulled pork would be good with a BBQ sauce and cornbread. I found this recipe, but it's roasted, using a roasting pan which I do not have.
re: jllc30
Not sure, but sounds like you may have "boneless country style pork ribs", which are just cuts from the shoulder end, cut to look like ribs. Would cook like cuts of shoulder anyway
re: malabargold
Thanks! I checked the package and it just says pork shoulder. I was searching for a recipe and came across this one for tacos. The pork I bought looks just like the pork they are using, so maybe it is the rib meat. There aren't any bones.
re: jllc30
Yes, you have pork shoulder, its just been cut up into thick strips. Sometimes these are labeled boneless country style ribs, just because they are cut into strips that vaguely resemble ribs in shape, but it is still shoulder meat and any recipe calling for cut up shoulder should work fine
re: jllc30
You might consider cutting it in chunks, braising it on very low heat (I prefer the oven on 250f) in small amount of liquid with garlic, then putting it on higher heat on the stove to crisp in the fat that was rendered while it cooked. That moist meat with the crispy outside is one of the most delicious things ever.
re: jllc30
If you have in your freezer what we have in ours, and ours also came from Costco, 4 cryovac packs of pork in one larger package, it has been 'enhanced' with a salt solution. You don't need to add much liquid to your braise, I'd just add some sliced onions. Brown the pork, put the onions on the bottom of a dutch oven or a roaster pan with a cover, add the pork and braise for several hours until it is quite tender.
I bought this Costco product because I thought the smaller packages of pork would be handy as opposed to a 10# pork shoulder. I would rather have a larger piece of pork rather than several smaller pieces. (It's not just one piece of pork per package, it's a couple small pieces). The package actually calls it 'sirloin' but it cooks like shoulder.
Pork shoulder is very easy to cook. It has enough fat and favor that it is difficult to overcook it. I don't think you can get "pulled pork" by cooking it in a Dutch Oven. You need to smoke it and barbecue it on an indirect heat source.
I will 100% vouch that this recipe is wonderful, rustic, and OH SO DELICIOUS! Perfect for easy entertaining.
I did Bittman's pork shoulder recipe from last week's NY Times Magazine:
Also see Bittman's narrative at http://www.nytimes.com/2012/01/08/mag...
It was very good.
(I read the NY Times online whereas my wife reads the print version. And she hasn't really figured out that recipes are published online a few days before they appear in print. So she was amazed to see the recipe and pictures appear in the magazine a day after we ate it. She was saying "Wow, what a coincidence -- this looks just like what we had yesterday." Heh... )
The recipe ideas suggested so far look great, from the pulled pork idea to the more conventional roasted flavor profile suggested by letsindulge. I will add another direction: you might consider going green, with any of the tomatillo-based green sauces that make fabulous green chili or meat to fill tacos, enchiladas, etc. For example:
I do find the way your pork is cut, as if it were steaks, to be a bit odd. But why not? Most recipes for pork should involve taking it to falling apart condition anyway. The steak shapes would even afford more surface for browning, if you're into that sort of thing.
re: Bada Bing
When our local store has whole pork shoulders on sale I will frequently buy two. One gets slow smoked on the Weber kettle. The other I cut up into 1- 1 1/2" chunks.
Put the cubed meat in a large pan like a lasagna pan, salt, black pepper and red pepper. Roast uncovered at 350 until the fat has mostly rendered out and the meat is falling apart tender and brown. Give it a stir every now and then. It freezes very well and is nice to have on hand to make bbq sandwiches, or for tacos.
It takes more than an hour or two to get it the way I like it.
Sounds like 'pork steaks'/sliced butt .~~ Then your comment of 4 or 5 inches long makes me think maybe CS ribs (from the butt type)....Maybe you need to make the trip down stairs to see exactly what you have ~~ Both are part and parcel from the same cut...the pork shoulder-butt ....but IMO will yield slightly different end results ~~ If pulled pork is your objective then I suggest you purchase a whole pork butt and go from there ~ Consider seasoning/rubbing and slow roasting for several hours.
jllc30, where I live in Illinois, Costco sells these large packs of pork shoulders-- there are actually 2 in the pack, deboned, and the whole thing usually weighs about 16 lbs total. I would typically cut one of them down to about 7 lbs. for a good size to cook (freezing the rest for later), then braise it in a little liquid. But lately I've enjoyed roasting even more. I have made the following recipe from Molly Steven's book, "All About Roasting," and it's delicious.
1. After cutting down one of the shoulders to about a 7lb section (which will feed 8 to 10 people), score any surface fat with a sharp knife. Parallel lines about 1/2 inch apart will do. Try to avoid cutting into the meat.
2. Season with salt and pepper. Place the roast on a baking sheet and refrigerate, loosely covered or uncovered for 18 to 48 hours in the refrigerator. This step really helps give you a nice crisp, brown roast at the end; it's worth it. Let the meat sit at room temp 1 to 2 hours before roasting.
3. Roast the pork at 450º for 30 minutes, having placed the baking sheet in the bottom third of your oven. Reduce your temp to 250º, and cook for additional 4 hours, maybe another 15 minutes or so if needed-- you are trying to reach an internal temp of 175º to 185º. Check with a probe thermometer.
4. Optional: Browning. For lots of extra-crispy skin, increase your oven temp back up to 450º and give the shoulder another 10 minutes until the surface is deeply browned, but not scorched.
5. Rest the roast for 30 minutes. Either chop or shred. Add any juices from the cutting board to the meat, and pour about 3/4 cup of barbeque sauce (if using) over the meat to moisten.
Lots of good ideas here. It seems like I am always the guy telling someone to grill or smoke something, and I would have some ideas for that, but I think you would have mentioned the grill if you were wanting to do that. Anyway, here is another idea. I tried this, and it was delicious!
I really love the Diana Kennedy method for carnitas (here, at homesick texan http://homesicktexan.blogspot.com/200... ). It is so versatile! We eat it on tortillas one night, put bbq sauce on it for sandwiches one night, or just pick at it right out of the fridge. So easy and delicious!
The NY Times has a story about David Chang's approach to pork shoulder as "Bo Ssam."
As well as the recipe.
I use Dave Lieberman's recipe for beer braised pork and it is always a huge hit. We take it to all kinds of pot lucks and people are always asking for the recipe. I like to keep the meat and the sauce separate because then you get some crispy parts where the dry rubs forms a crust.
Thank you all for the wonderful ideas and recipes! I think I have enough pork to try at least two of these methods/recipes. I will let you know which I choose and how it turns out!
You could also do it in a slow cooker if you have one. I put sliced onions in the bottom and used a can of root beer for the moisture. It imparts a really good flavor.
Be sure to check the bottom of this page where it says " Home Cooking Board Discussions". You can find related threads there. I especially like the thread "ISO something different to do with pork shoulder" .


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Join the Jane Austen Society for the Jane Austen Birthday Tea, December 13th.
Announcing the 5th Annual Regency Romance Ball, February 13th and 14th, 2015, at the Masonic Temple of Utah!
Aspen Anderson was recently featured in her role as Regional Coordinator for the Jane Austen Society of North America's Utah Region in a KSL article about Jane Austen! View it here: http://www.ksl.com/?nid=1205&sid=30291316
On February 4th Vintage Galas, Mask Costumes, and the Jane Austen Society of North America were featured on KSL's AM TV show. We were up at 4AM to tell everyone about the great things in store at the Regency Romance Ball! Visit HERE to watch the clips!
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From The Wanted to Kelly Osbourne, see who's hit a sour note with the singer
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The Fashion Police host pulled no punches when she publicly called the singer fat. "She called me fat for years," Osbourne told Glamour. "I said, 'F––– you, now you're fat, too! ... Now you know how it feels!" During a recent Watch What Happens Live appearance, however, Osbourne seemed ready to bury the hatchet. "I think she's looking way better right now," she said of her former feud mate. "She's got a great voice and she's got a beautiful son."
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Photos and Description of this holiday studio in Providenciales - Provo
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Calluses develop as a normal response to chronic excessive friction and pressure. They are protective pads made up of a thickened upper layer of skin. Corns are small calluses that develop on the top of the toes due to pressure or rubbing against shoes or other toes. Both can be the result of poorly fitting shoes, abnormal foot function, or high activity levels.
Calluses are usually painless, but corns can be quite painful. Sometimes, corns are confused with warts. Calluses can be avoided by removing the source of the rubbing and thinning the callus with a pumice stone. Treatment for corns should provide symptom relief as well as lessen the underlying cause. Treatment options may include:
Applying pads around the corn area
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Calluses and corns are rarely a serious condition. However, people with diabetes are prone to infections and ulcers and should examine their feet on a regular basis. If any sores are noticed, they should seek medical attention right away.
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22 March 2011 09:30
Honda will be launching three new CBR models at dealers around the country this weekend to mark the arrival of the new CBR125R, CBR250R and CBR600F with all three bikes now available with a free 'Honda Happiness' warranty package.The CBR Celebration weekend is happening on March 25 to 27 at dealers across the country as the three models are introduced. ...
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Honda is offering a year's free Honda Happiness Roadside Assistance, worth £100, with all bikes booked in for a service and healthcheck before the end of February 2011. Find a Honda for sale If you upgrade to fully synthetic oil as part of the service and you will receive a Castrol goody bag which contains a one litre Castrol Power ...
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Honda has confirmed rumours it will not be attending this year's NEC Motorcycle show in Birmingham as it concentrates on dealer launches for the new 2010 model range.The move obviously saves a huge amount of money, something Honda is anxious to do globally in the face of the current economic situation, but it's also claimed to be a strategy backed ...
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Thumb arthritis is the most common kind of osteoarthritis in the hand. Arthritis occurs when the cartilage wears away from the adjoining bones that form the joint, in this case the thumb.
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- Sandos Cancun Luxury Experience Resort, Cancun, Mexico
- Casa Bonita, Santa Cruz de Barahona, Dominican Republic
- Hacienda Encantada Resort & Spa, Cabo San Lucas, Mexico
- Santa Barbara Beach & Golf Resort, Newport, Curaçao
- Casas del XVI, Santo Domingo, Dominican Republic
- Le Montrose Suites West Hollywood, Los Angeles, California
- Sofitel Hotel Moorea, Moorea, French Polynesia
- Dusit Thani Maldives, Baa Atoll, Maldives
- La Giralda, Guanaja, Honduras
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San Antonio Hotel
Santorini, GreeceEnter your email address and zip code for pricing and availability
Why Stay At San Antonio Hotel
The adults-only San Antonio Hotel in Fira is an undiscovered hideaway that's perfect for couples.
The Scoop
A glass of champagne welcomes travelers to Santorini's secluded San Antonio Hotel, an adults-only, 26-room property built into the volcanic rock between Fira and Oia. It's the type of place that Santorini is known for, with white-washed walls, an infinity pool, private verandas facing the Aegean Sea, and minimalist interiors that let the dramatic landscape take center stage. Our favorite touches? The in-suite Jacuzzis and the on-point butler service, ready to arrange excursions to undiscovered island spots such as Perissa, a black-sand beach just a quick ATV ride from the charming hotel.
Insider Tips
Rent an ATV from the concierge to explore the island and its remote beaches. For a trip to Oia or Thira, a butler will call an island taxi.
Late fall is shoulder season in Santorini. Rates will be lower, but be wary of strong wind.
Preferred Airport
Arrive at Santorini Thira National Airport (JTR) which is approximately 5 miles from the hotel. Anticipate about 20 minutes of travel time.Absolute Bliss Imerovigli Suites, Imerovigli, Santorini Island, Greece
Hotel FeaturesBack to Top Property Amenities
- Infinity Pool
- Spa Suite
- Spa Treatments
- Concierge Service
- Maid Service
- Complimentary Wi-Fi
- Butler Service
- Laundry Service
- Open Plan Suites
- Private Verandahs
- En-suite Bathrooms
- In-Suite Jacuzzis (some)
- Restaurant
- Outdoor Dining
- Outdoor Bar + Lounge
- 24-hour room service
- Private Dining
Updating Results
- 2-person maximum occupancy
- Bottle of wine and fruit in room on arrival
- Daily champagne breakfast
- 30-minute full body massage treatment for two each day
- Roundtrip airport transfers
- Early check-in and late check-out if available
- Wi-Fi
- Taxes
Why We Love Santorini
A mythical ancient island that endured one of the largest volcanic eruptions in history, Santorini feels like no other place on earth. Here, everything is brighter: whitewashed cube-shaped houses, the lapis lazuli sea, and sunsets that light up the caldera.
Don't Miss
Ammoudi Port in Oia.
Dinner for two $50.
Where to Drink: The Ochre Wine Bar on the outskirts of Oia is off the beaten path, but worth the trip. Bartenders pour more than 150 wines, ranging from local Santorini specialties to top varietals from Napa Valley and France.
Read More
Drinks for two $22.
Best Day Trip: Ios is the most practical island for a day trip from Santorini, as it's the first stop on the ferry trip from Santorini to Mykonos. During the summer months, Ios lures partygoers, so anticipate raucous crowds and revelry that lasts well into the night.
Endless blue sea + white buildings: Santorini.
Why Go Now
July 1-September 30, 2012
Santorini Biennale
This three-month-long exhibition lures world artists. This year's theme is "The Past: Memory and Nostalgia."
Various venues.
August 1-23, 2012
Megaro Gyzi Festival
Founded in 1980 by the island's Catholic Diocese, this cultural and spiritual festival includes a painting exhibition, musical concert, and children's narrative performance.
Various venues.


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Fried Calamari
- a
- austxtinker Feb 28, 2007 09:47 AM
I'm fairly new to this fantastic board exchange....and trying to catch up on all that I don't know about Austin food and all that I recall fondly when someone mentions it. This may have been covered throughly, but I'm a big fan of fried calamari...still looking for the equal to Scott's in San Francisco, which is about the best I've ever had. Curious to hear from anyone who has had good experience with quality and quantity of perfectly prepared calamari....and also comments on accompanying sauces (if more than Tabasco and a squeeze of lime is offered....a hard combination to top!)
re: austinfajita
Second Bellagio in a big way! Seriously, the best calamari I've ever had. We get it to go at least every other month. HUGE portion, calamari is tender even as it cools, not greasy at all, light flavorful batter, plenty of lemons and two wonderful dipping sauces (a warm pesto and a marinara - which I ask for extra)
Not your traditional calamari, but I remember Thai Village's fried calamari to be very good. It was extremely light batter, very crispy and not greasy, and they served it with a thai sweet chili sauce.
Vespaio has a nice, light crispy batter.
Quality Seafood consistently fries to the proper doneness, though their batter is more of your typical Southern style.
Those two are my recommendations.
Random interesting thought -- I was at Buca di Beppo about a year ago, and there was a table full of obnoxious people (often the case in that particular establishment) that ordered calamari as an appetizer. When it came out, one of the women (who had been going on and on about how she lovvvvvved calamari) shreiked, "EWWW! It has LEGS!" Not only did she refuse to eat it, she refused to LOOK at it (in a horribly loud, obnoxious way).
Ahem, anyway, I haven't had great calamari in Austin, although I've tried at a number of places. I guess Vespaio Enoteca is currently at the top of my list, although I feel that their batter could have a bit more flavor.
re: catarata
If your interested in something a bit different, the Clay Pit has an interesting coriander crusted calimari. Peony has an interesting calimari with lime, cilantro and jalapeno. Many of the asian restaurants do versions of salt and pepper calimari, but they usually just call it "squid."
re: rudeboy
Seconded: Clay Pit's calamari is pretty darn good.
The squid at Le Soleil, I think it's called fried pepper squid or something, is my favorite squid dish in town. Now it's not heavily battered and obviously a completely different quisine, but I love it.
For a more traditional battered example, the calimari at Bellagio is an excellent light batter take on the popular snack.
Try the Calamari @ Cipollina at West Lynn. Small portion, but small price too. Very crispy and tasty garlicky sauce. Great with a glass of white
The calimari at Quality Seafood is pretty good. Sometimes its perfect and sometimes its a little over fried, but the squid itself is always great. Worth the risk for 7 bucks. They have great popcorn shrimp and raw oysters as well.
re: kdidder
I'll second the vote for It's Italian. The marinara sauce they serve with it is very good too. We also enjoy their wood oven pizza. Give 'em a try!


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results for "vigina images", only Similar
displaying 1-30 out of 145
Greek cult or slut?
I am still not sure if this is an accident or a well played move to get attention.
Reason I love Apple stores
Beat that Microsoft
Pablo Francisco - Porno Music
Pablo Francisco
Missing kitten found in fat woman
AMANDA Simmons, aka Mandy Mountain says: "My fella wen down on me and found next doors missing kitten"
Sexy solitaire
The classic seven-column solitaire game with some sexy backgrounds for your viewing pleasure. The object of the game is to collect all the cards on the top foundation pile, grouped by suit, starting from Ace to King.
Scare Tactics - Porn Dorm Massacre
A guy "witnesses" a massacre of 2 hot girls that were working for a porn site. He will not enjoy it much.
Vagina Evolution Purse..
I would definitely neither buy nor hold it! But anyway it's fun to know that it exists !
Daniel Tosh - Asian ass porn
Google can destroy your relationship!
Wanda Sykes - Detachable Viginae
"Wouldn't it be great if our pussies were detachable?"
Lisa Lampenelli - Sexy Spanish Guys
Lisa Lampanelli discusses why she wants to have sex with Latino guys.
Sexy towels
Very smart but I don't think any woman would appreciate it.
Durex - Sexy doors
I can see people smiling while passing these.
Scare Tactics - Porn Dorm Massacre
A guy "witnesses" a massacre of 2 hot girls that were working for a porn site. He will not enjoy it much.
Sexy Hillary Clinton
Not a picture to frame I guess.
Finally, a nice bag for men...


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GreatSchools Rating
Teacher quality
Principal leadership
Parent involvement
This school is an exciting place to learn for any child. The teachers and administration are very open and work with parents easily. They seem to be very knowledgeable about the subjects they are teaching and loving towards the children. Many new and exciting projects seem to be happening at this school.
AES has great teachers! I have been very satisfied with the quality of education my child receives. The size of the school is overwhelming, but the students seem to adapt. I would recommend this school system to someone moving to the area.
I have a child that attended this school. I was very disappointed in almost every aspect of this school. The teachers with whom I had contact were not, in my opinion, qualified to teach. My complaints to the principal and counselor were ignored, much to the detriment of my child. The principal of the school was especially disappointing in that she could not provide me with the school's national ranking, average test scores, etc.; all of which a principal should be interested in and know. I got the distinct impression that 'politics' was her main interest. For the sake of future students, I hope these shortcomings can be remedied.
I have a child that goes to this school that has a lot of thing wrong with him, they will work with you..it isn't right that they dont have schools for kids with special neads, but this school is good to help you.
I have a 3rd grader at AES. The education, the teachers, and safety at AES is comparable to no other. I am very pleased and would recommend AES to anyone moving to this area.
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The Community Rating is the school's average rating from its community members (e.g., parents, students, and school staff). The highest possible rating is five stars; the lowest is one star.
1100 Horton Rd
Albertville, AL 35950
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Phone: (256) 878-6611
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JTCM December 2003 75/50Hu Yanfen
(Archive subscribers please click on 'find out more' to see abstract. The full article is not available online and must be bought as a photocopy delivered by post).
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The author discusses indications for the use of Xuanzhong GB-39, also called Juegu, which belongs to the Gall Bladder channel of foot shaoyang, and is the hui-meeting point of ...
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North Carolina State
North Carolina State Senior Augusta James Shoots Record 63 In Canadian Women's Amateur
North Carolina State senior Augusta James broke the Canadian Women's Amateur record and course mark Thursday with an 8-under 63 to take a six-stroke lead into the final round.
Brissett Sharp In NC State Spring Game
RALEIGH, N.C. (AP) — North Carolina State welcomed back a quarterback who transferred out and offered an encouraging glimpse of another who transferred in.
Top 5 NCAA Final Four Moments Ever
The NCAA Final Four has given us many amazing moments in its illustrious history. Here are the top 5.
Tar Heels Beat Wolfpack 27-19
North Carolina State waited nearly two months to get starting quarterback Brandon Mitchell back from a broken left foot. Yet two games into his return, the Arkansas graduate transfer is still trying to find his form.
Pick 6: Potential Impact Players In ACC Tournament
The Atlantic Coast Conference didn't exactly follow the preseason script this year.
N.C. State To Hold Emergency Drill Involving Gunman
N.C. State University will test how it responds to an emergency by simulating an attack by a gunman on campus.
'Rested' Marshawn Lynch Ready To Rumble As Seahawks Take On Hurting Panthers
The Panthers are dinged up on defense and that could make all the difference against the Seahawks on Sunday especially when having to face down the NFL's leading rusher Marshawn Lynch who took most of the week off to rest. Seattle's second ranked defense is relatively healthy and that could spell trouble for Carolina QB Cam Newton.
Wolfpack Erase Early Deficit, Hang On To Top Hoyas
Lorenzo Brown hit three free throws in the final 10.6 seconds and North Carolina State conjured up its glorious tradition with a 66-63 upset of third-seeded Georgetown in a Midwest Regional on Sunday.
Dear Duke, Happy St. Patrick's Day
After their early exit in the NCAA tournament yesterday I wanted to wish Duke a happy St. Patrick's Day. The boys blue now have the day off to enjoy all the festivities this day has to offer, the parades, green beer, corned beef, and Irish Car Bombs.
Weekly ACC Basketball Report: Down Goes Duke
Let's take a break from discussing the Super Bowl and run through this exciting edition of the WFNZ Weekly ACC Basketball Report. This week's report is full of upsets, rivalry games, a Twitter contest, and all the information you could possibly need about the Atlantic Coast Conference.


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Tournaments / Re: 2015 Ice Bowl« on: November 22, 2014, 04:35:42 PM »
Good point Nate. It could be something to consider for this year.
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I just didn't like the idea of losing DG holes over it. Even if the MTB dudes ride right down the fairway on 7 or 8 at Cliff, it ain't like there's going to be a steady stream of them all day long. Let them ride through and then play the hole, not complicated at all.
Just when we had three people signing up to bring food, we need to cancel league and cheer for the royals in the playoffs!!!


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Hiroyuki Konuma
FAO Regional Representative for Asia-Pacific
Distinguished guests and participantsFAO colleagues Ladies and gentlemenGood morning.
First of all, on behalf of the FAO Director-General, Jacques Diouf and on my own behalf, I welcome all of you to the FAO Regional Office.. It is a great pleasure for me to address this Workshop on reducing food insecurity associated with natural disasters in Asia and the Pacific, organized by RAP.
Natural disasters cause immense suffering and loss of life every year, and can have a devastating long-term impact on food production. Agriculture is the most important and possibly the oldest industry in the world. It employs about half of the world's workers and utilizes about one third of the world's land area. However, in the aftermath of disasters, repairing damaged infrastructure, compensating for personal loss, and rehabilitating the landscape consumes resources that could otherwise be devoted to improving nutrition levels and food security.
Natural disasters can have a cumulative impact, causing successive loss of resilience in both the environment and society. The frequency of natural disasters is increasing, perhaps due to a combination of climate change and population pressure leading to the occupation of hazardous or marginal land. On average, each year about 100 000 people are injured or killed in Asia by natural disasters, and over four million people lose their homes. These numbers comprise, respectively, around 59 percent and 86 percent of the average world totals.
These facts are just the tip of a widespread and growing concern, symptomatic of current early warning and response systems not properly working or not fully operational in many areas.
The recent tsunami tragedy experienced by many countries in the region clearly demonstrates the destructive capacity of natural disasters, and their impact upon food security. As of today, the immediate loss of life from this event exceeded 227 000, with the confirmed toll still increasing. According to early impact assessments, agricultural and fishery losses have been severe. For example, in Tamil Nadu state of India, 59 000 fishing vessels have been destroyed, affecting the livelihood of nearly 700 000 fishers as well as their families. In Aceh province of Indonesia, income losses in agriculture and fisheries make up more than one-third of total losses due to the disaster, while in the worst-affected districts of Sri Lanka, 80 percent of fishing vessels have been destroyed or seriously damaged.
In response to this tragedy, FAO has reacted swiftly, recommending practical actions both for addressing immediate emergency needs as well as for longer-term measures to reduce the risk of similar catastrophes, and providing advice drawn from its collective experience and expertise. We will continue to work in association with many sister agencies of the United Nations family, non-governmental organizations, civil society and national governments in an effort to address long term rehabilitation issues to reach the goal of food security for all.
Cheap energy, scientific breakthroughs in plant genetics and pesticides, better infrastructure and well developed early warning systems as well as communication systems helped create a disaster-resilient rural communities in many developed countries. The impact of natural hazards in agricultural sector is usually localized; shortages can be offset by transporting surpluses from unaffected areas; and because this sector usually comprises a small part of the economies of developed countries, losses are minor in proportion to gross domestic product.
By contrast when natural disasters strike subsistence farming, nomadic herding and shifting cultivation communities in developing and least developed countries the consequences are frequently long-term, deadly, and large in relation to gross domestic product. When we consider loss of infrastructure, the time required for re-stocking, and the consequences of lower income and nutritional intake over long periods, natural disasters in agriculture may take years even generations to rectify, while damage and losses may exceed average GDP.
FAO endeavors to help farmers reduce risk and optimize responses to climate variability and adapt to climate changes, extreme weather events and geological hazards. FAO promotes sustainable agricultural practices, including contingency planning, integrated and dryland farming, integrated coastal zone management, micro-storage of seed and feed; building mounds and shelters, improving irrigation systems, agro-ecological zoning, development and selection of more resilient plant and livestock varieties.
It is thus timely, at this workshop, for you to ask: "What can be done to 'mainstream' sustainable agricultural practice into national development and disaster management programmes? What are the priorities for new projects based on sustainable agriculture?
One important development in disaster management philosophy over the past decade has been the recognition of its cyclical nature. Although the response phase captures most of the attention, much of the hard work of disaster risk management is carried out before disasters occur, in the form of risk assessment, prevention, mitigation, and establishing early warning systems. After the crisis of emergency response has passed, the emphasis is on rehabilitation, reconstruction, and the commencement of a new cycle of assessment, incorporating lessons derived from the previous cycle.
Best practice in disaster management has in many cases been codified into guidelines, laws and regulations. Specialist organizations of the United Nations, including the World Food Programme and FAO have developed such codes, as have global initiatives such as the International Strategy for Disaster Reduction. Some countries in the region have incorporated their national agricultural emergency management systems into legal frameworks. Other countries have not yet completed this task. It has been recognized that building a resilient society is the key and, thus, preventive measures are essential. Building codes, land use regulation, watershed management and flood control schemes, forest and soil conservation, coastal zone development, pesticide use, etc. are just a few areas where rules and regulations are required or need reinforcement.
On this theme of guidelines and laws, I invite you to consider the following questions: "Are existing guidelines and protocols for coping with agricultural impacts of natural disaster clear and sufficient? If not, how can they be improved? Are responsibilities clear between non-governmental organizations, local communities, and the various levels of government?
The October 2004 report to the United Nations' Second Committee noted that early warning systems are fundamental to prevention and to minimizing losses due to natural hazards. Over the past three decades enormous progress has been made in early warning systems for typhoons, and the death tolls from these events have been dramatically curtailed. However more effort is required by the scientific community as well as by governments and international organizations, in the case of tsunamis, floods, forest fires, landslide, earthquakes and volcano eruption.
For the creeping menace of drought, there appears to be strong potential, at least in some geographic areas and climatic zones, for significant improvements in food security through relatively simple measures such as formulating long term seasonal outlooks for national policy makers as well as end users in the agricultural community.
The Global Information and Early Warning System, GIEWS, and the Food Insecurity and Vulnerability Information and Mapping System, FIVIMS, have sought to integrate socio-economic data with food availability and crop condition statistics, climate data, pest information and weather conditions. These approaches offer great strengths for systematic and geographically widespread advanced warning of food insecurity and famine as a result of disasters.
In relation to the theme of early warning systems, I ask you to consider "Are new mechanisms such as Regional Specialized Centres required to enhance warnings for transnational disasters such as tsunamis, forest fires, floods and drought? What are the highest regional priorities for better data collection and warning dissemination in relation to agricultural disasters? What is the region's optimum role in strengthening food insecurity information systems such as GIEWS and FIVIMS?"
Ladies and gentlemen,
The overarching task we are attempting is to halve the number of malnourished by 2015. Despite an overall increase in the world's wealth and scientific capacity, this remains a daunting proposition and it will require all our individual and collective efforts. Strong partnerships and efficient sharing of responsibility will be essential for success. In this regard the preparation of this workshop has already resulted in the identification of key potential information resources, centres of excellence in research and training, and you, the able and dedicated individuals attending today.
I urge you to consider whether it is advisable to rely on existing institutional arrangements, or whether indeed it is timely to strengthen or refresh them in the collective interests of task sharing and efficiency.
Ensuring access to food for the hungry and poor will persist as a major challenge within the strategic time horizon of the UN Millennium Development Goals and the World Food Summit Plan of Action. We know that the resources that will be available to attempt these tasks are limited. For this reason it is imperative that priorities are clearly defined and resources are directed where they are most capable of achieving the desired results. Methodologies for assessing need, both in terms of emergency response requirements as well as for longer-term risk mitigation, are therefore essential.
The convergence of spatial and socio-economic models, data mining and visualization has generated advances in our ability to delineate risk in terms of the geographic distribution of natural hazards. There is also a growing appreciation that Small Island Developing Countries exhibit more acute vulnerabilities to disasters than most other nations.
We have also come to recognize the importance of financial incentives and policy instruments for reducing food insecurity caused by natural disasters. These instruments include schemes for crop insurance; microfinance for re-stocking and re-planting; and at the national level, structuring development loans or grants in such a way as to encourage governments and communities to build disaster-reduction and risk mitigation measures into their disaster response programmes and national development plans.
I ask you to carefully consider this accelerating trend, and to determine "What economic incentives can be applied in disaster risk management to encourage preparedness and build resilience? Are there opportunities for 'mega-projects' which bring long-term growth as well as reducing the risk of agricultural disaster?"
In considering these pressing issues, we are conscious of the unique character, needs and trends of the Asia and Pacific region. We are also cognizant of the global commitment to diminish the baleful impact of natural disasters upon human society. Last week, in Kobe, Japan, the second World Conference on Disaster Reduction was held, not far from the epicenter of the Great Hanshin Earthquake of 1995. This conference was the culmination of the International Decade of Disaster Reduction and the development, by an Inter-Agency Task Force including representatives from 26 bodies of the United Nations, regional organizations and civil society, of a coordinated international strategy. The main conclusions and outcomes of that World Conference will be presented at this workshop and your efforts over the next two days will form part of this regions' response to and engagement in that strategy. FAO is thus meeting the needs of the countries of the region for policy guidance and capacity building in natural disaster management for improving food security in the face of increasingly frequent natural disasters.
I thank you for assisting the FAO Regional Office for Asia and the Pacific to develop an actionable strategy to implement the thematic programme – reducing vulnerability to disasters – one of the priorities identified in the Regional Strategic Framework for Asia and the Pacific for achieving the Millennium Development Goals and the World Food Summit Target.
I wish you successful and fruitful discussions.
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Sony Vaio Y update
Remember the little Sony Vaio we wrote about in the spring? It was quite a looker and it had the latest technology under the keyboard. Since technology moves very fast it's time the Sony Vaio Y got an update.
The 11.6″ 1366×768 Sony Vaio Y is ready to receive the latest dual-core AMD E-450 processor which will up the performance a bit. The AMD Radeon 6320 graphics chip will also be there, as well as the 500 GB hard drive and 2GB RAM. The other usual specs are also there: WiFi, Bluetooth 2.1, webcam, HDMI out, a card reader and Windows 7 Home Premium (SP 1).
The Sony Vaio Y will go live in Japan October 8th and the price tag is huge: 90.000 Yen or about $ 1172. Surely there must be something wrong because at this price people can buy better laptops. We are waiting for the official US prices.
Popularity: 1% [?]
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