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Dining Out at Restaurants Again is Possible … Even if You are Gluten Free!
Categories: All, Gluten Free 101, Gluten Free Restaurants, News, Travel
Tags: , Dining Out, Restaurants
There's been a lot of chatter lately about restaurants offering "Gluten-Free Menus" — Are they safe? Will the food be contaminated in the restaurant environment? Does a restaurant have to have a gluten-free menu to provide safe gluten-free food?
As with anything, there is no one, easy answer, but there are several tips I can offer to get you on your way back to eating out safely, even gluten free.
I've excerpted below a portion of the chapter "Dining Out Again - Safely and Enjoyably," from my book, The First Year: Celiac Disease and Living Gluten Free. If you have anything to add about your own experiences eating gluten free at restaurants, good or bad, please share in the comments!
When asked if I eat out at restaurants now that I have celiac disease, I always reply with a resounding "YES!" I routinely encourage my consulting clients to go out to eat and enjoy restaurants again, as well. Now, I always follow that up with lots of advice on how to do so intelligently and safely, so I will do the same here.
Before you were diagnosed with celiac disease, running out to grab a quick bite to eat where someone else had to do the cooking and cleaning up was a luxury you may not have fully appreciated. Now that you have some idea of the hazards of eating gluten, you may feel too frightened to leave the confines of your own (now) gluten-free kitchen. A recent study of Canadians living with celiac disease reported that more than half of the families with celiac members reported that they avoided restaurants all or most of the time, despite the fact that four out of five people generally report that going out to eat at a restaurant is a better way to use their leisure time than cooking and cleaning up!
Living gluten free is not about living in a bubble though, so I urge you to put your fears on the shelf of your gluten-free flour cupboard and close the door! Since 49% of celiacs apparently believe that their quality of life would be improved if there were more gluten-free choices at restaurants, it is imperative that you learn how to successfully navigate the restaurant world as a celiac wanting to live a better life. There is a way to safely go back out again and socialize, entertain, "do business lunches", go on dinner dates, and grab a meal at a local joint. You just have to know how to do it!
Before you run back out to McDonald's, though, a few important pointers are useful:
1. Try to eat early or late so that you are avoiding the rush hours when the managers and chefs have the least time to pay special attention to your meal. Also, wherever possible, dine at restaurants that make their food from scratch. I know it's not always easy to do, and I know that those restaurants are likely to be more expensive, but they will have a much better grip on what their ingredients are. Besides, aren't you worth it? Your health certainly is!
2. Understand the limitations of larger restaurants and fast-food chains. They work with pre-made sauces and ingredients, have line cooks preparing different parts of the same meal, usually have unseasoned staff (pun intended) and cross-contamination is often hard to avoid. No matter what the size of the restaurant, be sure to patronize restaurants doing a good job whenever possible to encourage them to continue gluten-free offerings and to relieve your own mind about your meal.
3. When possible, call ahead during less busy times and ask questions about the menu and alert the chef of your needs. When you arrive at the restaurant, use "cook cards" to minimize misunderstandings between you and the kitchen. Waiters love these cards because they don't have to write all of your ingredient restrictions down and they are absolved of responsibility when they can hand the cards to the kitchen. The kitchen staff appreciates the cards because they are not left in the dark as to the parameters of your food restrictions. And you'll love the cards because they make your life a lot easier and safer. As long as there is good communication between you and the kitchen, you should feel more comfortable with your entire dining experience. Also be sure to tip your server well – it never hurts to reward and incentivize servers for your next visit!
4. Establish a relationship with the manager or owner of a few restaurants you particularly enjoy. Maybe it's the neighborhood Italian restaurant or a take-out Chinese place you have always loved, or even a chain restaurant that is close to work and your colleagues love to frequent. Introduce yourself sometime and educate the proprietor about your food restrictions in the kindest possible way. Offer to go over the menu items with him or her (during off-peak hours!) and to identify what is already gluten-free so that they can let other patrons know about safe choices. Ask if you could make arrangements to bring your own gluten-free pasta and have the chef boil it for you in a separate pot, but serve his recommended (gluten-free) sauces. Volunteer to let the local celiac support group know of this restaurant's cooperation and drum up support for the establishment. Get creative and by all means, be nice! You may even be surprised at how eager they are to please you when you become a regular and are greeted at the door like Norm in "Cheers."
5. Double check about the fryer. It is easy to believe that the fries you are ordering are gluten-free because potatoes are on your safe list. However, restaurants often have only one fryer, and once your French fries have been deep fried in the oil they also used to fry the chicken nuggets, your fries are no longer gluten-free. Furthermore, even if their fryer is not cross-contaminated from other food items, the French fries may themselves not be gluten-free! McDonald's famous French fries are a perfect example. Their website has from time to time indicated that their fries are free from wheat and gluten; however, numerous lawsuits have alleged that the food allergy listing on the site is incorrect and misleading. Due to these lawsuits, the website now indicates that the vegetable oil in which the fries are cooked actually contains beef flavor derived from wheat and milk! Thus, seemingly gluten-free items (potatoes + vegetable oil) may still contain gluten—it never hurts to check.
6. While you're at it, ask that your food be prepared on aluminum foil. Whether you order a grilled steak or a sautéed fish, ask that the chef place foil under your food. This request does three things in addition to actually protecting against cross-contamination. First, it brings attention to the fact that gluten-containing food may have been on that grill first. Second, it causes the cook to actually stop to consider whether he or she is using a clean pan to flash fry your fillet. Third, it ensures that the kitchen will take your food restriction much more seriously.
7. Avoid cafeterias. Not that I harbor any childhood resentment from being forced to eat lime Jello, succotash, corn pudding, fried catfish and a yeast roll (all on the same plate), but you get my point. It doesn't matter here if the kitchen can somehow avoid cross-contamination, the line probably can't. The same serving spoon that was in that corn pudding will likely find its way into your steamed vegetables at some point. It's a sad truth, but no less truthful.
8. Thank all those at the restaurant who were helpful and attentive, and be sure to leave a generous tip. This gratitude will come back in spades, at this and other restaurants, for you and for other diners with food restrictions.
. . .
You don't have to give up on dining out— you can work with restaurant personnel before and during meals, and you may even enjoy safe fast food experiences when you know what to look for and consciously avoid cross-contamination.
Excerpted from my second book,
The First Year: Celiac Disease and Living Gluten Free (Da Capo Press, 2008).
23 Comments
We'd love to hear yours!
Bjohn said: on July 16, 2011
I commented earlier on another thread about a new (supposedly) gluten free pizza place. After a discussion back and forth, Jules started this new thread and asked me to re-post my comments here. So here goes:
Jules, your advice that we should all strive to 'make nicey' and educate the staff at a local restaurant about how to fix our food without cross contamination was right on the money. I go to my local Panera Bread (it's ironic I dine at a bakery, isn't it?) at least a couple of times per week. I eat the Fuji Apple w/ Chicken salad in the winter (I'm also dairy free so I leave off the gorgonzola) and the Strawberry Poppyseed Chicken Salad in the summer. When ordering I ask that they put on fresh gloves and that only one person handle my order. I added that last part because sometimes one person would prepare my salad and then pass it on to someone else (as they usually do) to put the bowl on a platter and add my silverware and napkins. The problem is, that person usually just got through tearing a baguette off a loaf of French bread for someone else's order. So I do not hesitate to speak up and say 'WAIT!' and stop them from passing my food on to the other person. This is one reason I like to dine where I can watch them make my food. Most of all, it's all about being extra nice when explaining WHY you need them to do (or not do) something. And remember to say thank you, thank you, thank you when they do it right!
Now, when I go to Panera, I am so proud when I see one of the staff training another person about how to prepare my meal. At this point, almost everyone that works there knows my order and my 'rules.' One day a girl started to pass my salad to someone else (as they do with 'regular' orders) and the person they tried to pass it to held their hands up in the air and shook their head saying 'I can't touch that food with these gloves.' I LOVED IT! When I walk in there I feel like Norm on the old Cheers tv show. ha The cashier will start to rattle off my Fuji Apple order before I even get to the counter. (It really threw some of them when I switched to the Strawberry Poppyseed this summer. And while I'm at the cashier paying for my order, it's common for the prep person at the other end of the room to holler 'Hi Brenda!' or 'Gluten Free Lady is in the house!' when they see the words 'Gluten free. Fresh Gloves' come up on their monitor.
These are almost all young people, and I love them for the care they take. But I know it is ultimately up to ME to make sure things don't go wrong. So I try not to go there during peak times, because A) I don't want to complicate their lives during the hard part of their day, and B) because I know when people are in a hurry they can easily lose focus and inadvertently revert to their every day routines instead of following my special rules. Also, during off-peak times I feel more comfortable taking time to explain to them about celiac and why I have to be SO careful. I tell them this is not like someone having a food allergy that is going to make them feel crummy the rest of the day if they accidentally get some cheese in their salad. I tell them if you have celiac disease, gluten actually destroys part of your digestive tract, and that can lead to all kinds of other illnesses. I tell them even one crumb can set off a reaction in my body, and that's why I have to be so particular. I know they understand, because I hear them relay what I've said to others.
Now, having just said how wonderful they are at my Panera, would I feel that I could recommend ANY Panera? Not necessarily. They don't have a gluten free menu to look at, even online. I had to do research in a notebook they have under the counter to find what I could eat. So they are not, in general, geared for GF eating. But my point is that I TRAINED THEM TO BE. Even though I'm just eating veggies in salad form, I know there is still plenty of room for cross contamination. Although they bake bread there, they do not prepare it on site. So it's not like there is a mixer in the back room blowing flour all over the place. But there is the issue of the sandwiches being made in proximity to the salads, and they are constantly tearing baguettes off the French loaf, and I stand there praying the crumbs aren't flying far enough through the air to reach my salad. But you know, all you can do is all you can do. I NEED to be able to go out to eat once in a while. And if I have to go to the same place and eat the same thing over and over because that's the place I feel the most comfortable since I've trained the staff and I can watch them prepare my food…then I guess that's what I'll do.
(P.S I would just like to add that prior to reading Jules post above, I had not (yet) read her book. So it was pure coincidence that we both used the analogy of feeling like Norm on Cheers. -
Deb said: on July 16, 2011
I've had pretty good results ordering from gluten free menus and using common sense about what to order.
Fast food is a challenge. I've gotten glutened from hash rounds from more than one fast food place so it's probably from cross contamination using the same oil to fry breaded stuff.
If in doubt, I order a fresh salad.
I won't stop eating out because of my gluten intolerance. -
Sherry Dempsey said: on July 17, 2011
My family has found Chipolte to be a wonderful place to dine gluten-free. They will put on a fresh set of gloves before handling our order and pull out a fresh container of cheese, salsa, etc., before placing it in our meal. They also use a fresh spoon when dipping into the new container. Also, Cheeseburger in Paradise, in SE Michigan, has a wonderful gluten-free menu.
Cheryl Harris said: on July 17, 2011
great list, Jules!
Jules said: on July 18, 2011
Thanks Cheryl! Hope it's helpful to folks – you can also refer your clients to the free restaurant cook cards they can download from here – translated into several languages, they're pretty handy!
Natalya said: on July 17, 2011
Eating out can feel so stressful! Especially as the last few times I've eaten out, I've had mild symptoms after. I don't know if things are different in the US, and whether restaurant staff are more aware of celiacs or not.
Thanks for the article. One thing that I had never thought to do was ask for my food to be prepared on foil. That's a great tip.
Alli said: on July 19, 2011
Hi Jules!
I wrote you back with a f/u question on your last blog post ( july 13 post) , but I don't know if you got it now that you've moved onto this entry…
Do you think you could pretty please :)share your wonderful baking knowledge with me and offer your advice on the last question(s) I had posted in response back there?Thank you so much!
Michelle M said: on July 19, 2011
I was spoiled in Maui; almost all the restaurants were more than accommodating, most even had their own gluten free menu. The Hyatt Resort's restaurants would cross check with the chef and help me find a food that would be gluten free and easy for the kitchen to work around making. The best experience was definitely at Son'z on the resort for dinner. So if anyone is headed to Maui, try staying at the Hyatt or at least dining there!
To add on what I previously wrote, the restaurants I visited in Ka'anapali and Lahaina, were:
-Kimo's (Lahaina)
-Bubba Gump Shrimp Co. (Lahaina)
-Umalu (Hyatt Resort, Ka'anapali)
-Son'z (Hyatt Resort, Ka'anapali)
-The Melting Pot (Lahaina)
-Outback Steakhouse (Lahaina)I believe because the part of Maui I was in was mostly touristy, that a lot of the restaurants are familiar with common food allergies and thus are able to accommodate.
Victoria said: on July 20, 2011
Jimmy Johns is another good option, but you need to ask them to fix you un-wich on a clean surface and use clean knives, take from the bottom of the stacks of meat/cheese, etc.
For anyplace that offers tossed salads, also make sure you tell them it needs to be mixed in a clean bowl, or to just pile the ingredients and you'll toss yourself.
Thankfully in Chicago we've got a lot of taco places, which are usually pretty safe from cross-contamination (watch out for places that do tortas and grill bread on the same surface they heat corn tortillas). Corn tostadas are usually a safe choice because they are usually fried offsite at the place where their tortillas are made (and only corn tortillas are fried). Avoid rice, it might use a mix that contains wheat.
Most important – be patient, and be appreciative. I am more than willing to wait for my food to be prepared to the standards I need, even if I need to send something back, as long as it is done right. And for places like my local Five Guys where they all change gloves when handling my burger, it never hurts to throw a buck or two into the tip jar.
Jules said: on July 21, 2011
Great tips, Victoria! Thanks for sharing your Chi-town experiences, too!
Kathy said: on August 1, 2011
From a Jules Customer:
Love and appreciate your work.
Here is why a lot of supposed gluten free French fries are contaminated with wheat. The restaurant may have a dedicated fryer but they use the same filters in recycling the cooking oil for all their fryers. I learned this from a Wendy's manager'
Thanks for all you do,
Deborah said: on September 27, 2011
Hi Jules,
It should be noted that in the case of McDonald's French Fries and Hash Browns it is not the fry oil that is the issue but the oil used to make the fries and hash browns prior to frying. McDonald's frying oil as currently formulated is okay but that isn't to say that cross-contamination wouldn't be a problem even if the product, prior to frying, was okay.
Thanks for keeping us informed.
Jules said: on September 29, 2011
Thanks Deborah!
Kim F. Mixon said: on February 24, 2012
Unfortunately, even a normally good restaurant chain that is usually attentive and you are treated well can result in a bad experience with an inexperienced waitress. This past weekend I had a blatant mistake made on my salad at Outback where someone put tiny, thin chinese noodles on my salad that I did not notice at first. I thought the crunch was the carrots on top. When I asked the waitress if they were chinese noodles, she tried to tell me the manager said they are gluten free and got extremely flustered even though I was very polite. If you make a mistake be honest and apologize as a waitress. She argued with me, and I finally had to tell her if there was a chinese noodle on the market that was gluten free I would know about it, because I miss them! Finally the manager came over and apologized and said they were not g/f, and tried to fix the problem. All the free future dinners in the world don't make up for an entire week of illness and a ruined Valentine's Day dinner for me though. I guess my point here is, even if it is a normally accommodating restaurant, avoid an inexperienced waitress. Asking for that accommodation is worth it so that you can stay well.
Jules said: on February 28, 2012
Kim – I agree with you completely. I'm so sorry that you had that happen on you V-day! We've all had a similar experience and I SO feel your pain. I usually ask for the manager at EVERY restaurant. I think the new issue will become so many restaurants having "Gluten-Free" menus that customers become complacent, thinking that the restaurant knows what it's doing. You still must always ask and be clear about the importance of keeping your food safe. Feel better!!!!
Gluten Free Traveller said: on May 10, 2012
Nice post. Double and triple checking that the restaurant you are eating out at is aware of celiac and cross contamination is so important. There have been times when I've asked all the right questions but an error has been made and they have brought me the non gluten free version of my meal by mistake. :/ This could of course be a disaster but as I always triple check as they put my meal down that it's gluten free, I've been ok. Don't be shy…ask, ask, ask and keep yourself safe!
Tina CD said: on July 28, 2012
I was dismayed to learn on a recent commercial that Denny's omelets were "so fluffy" because they put pancake batter (gluten) in with the eggs. I am sure most GF folks would not guess that gluten would be in a simple omelet.
Please pass this information on…
Jules said: on July 28, 2012
Tina – that is something that really shocks most of us. I posted again on FB about that recently and hardly anyone had heard of that possibility. I always caution folks to question eggs on a buffet line for the same reason, as well. Thanks for your comment!
Terry J. Wood said: on June 10, 2013
Jules suggested I post a note about my recent experience being glutened last Thursday.
I got glutened at a restaurant across the street from my office. This restaurant is usually really good about allergy issues.
I got sick even before I left the restaurant.
Even though I repeatedly told the cashier who took my order that I was ordering "no bun" because of an allergy, she didn't tell the cooks and she didn't note it on the order because she was new and couldn't find the allergy button. Instead of asking for help, she just ignored it. She didn't even verbally communicate it, as they usually do.
I should have guessed something was wrong when the order came so quickly. My order usually takes more time because they construct it in a separate clean area.
Fortunately the restaurant keeps a clean kitchen. At most I only got a bit of cross contamination from their gloves and the preparation area that wasn't cleaned before they made my burger.
It's such a shame though. They have always been so amazingly good about inquiring about a "food allergy" before I could tell them when I order "no bun".
But all you need is one untrained wait staff.
It's exactly the same thing that happened at another local restaurant last year. Over and over I told the waitress about ordering from the Celiac Menu and then she neglected to note it to the cook, who made the "regular" baked cod.
I just don't know what to do. If I could find a restaurant that only served GF food, I'd give them all my business!
13. Sep, 2011
[...] lunch being time-constrained for any reason. I also encourage you to check out these good tips on eating out when following a gluten-free diet, or these for dairy-free dining [...]
30. Sep, 2011
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[...]Dining Out at Restaurants Again is Possible … Even if You are Gluten Free! | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.[...]…
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[...] DiseaseGluten Free Diet Food List – Slender Bod – How to diet the right wayGluten Free Food LabelingDining Out at Restaurants Again is Possible … Even if You are Gluten Free! #header { [...]
06. Aug, 2013
[…] Disease and Living Gluten Free very informative as you get started on your gluten free journey. Here, she shares a free chapter excerpt on dining out. It's a really encouraging post and she really explains her tips. She also provides links to […]
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Found November 29, 2012 on
Ted's Army:
Brian Wilson,
Eric Gagne,
Buster Olney,
Andrew Bailey
TEAMS: San Francisco Giants, Boston Red Sox
TEAMS: San Francisco Giants, Boston Red Sox
Every morning, we compile the links of the day and dump them here... highlighting the big storyline. Because there's nothing quite as satisfying as a good morning dump.
Before 12:01 a.m. Saturday, teams must decide whether to tender contracts to their arbitration-eligible players. Those who don't get offers will become free agents.
One player worth watching: San Francisco Giants reliever Brian Wilson.
Not long ago, Wilson was an elite closer, averaging 41 saves per season from 2008-11, throwing the clinching pitch of the 2010 World Series and gaining notoriety for his runaway, jet-black beard and quirky personality. But he had Tommy John elbow surgery for the second time in his career in April, and the Giants won another World Series without him.
By going to arbitration, Wilson would see his annual salary rise from $8.5 million, and although the Giants want to keep him, they prefer to pay him less, an industry source told the Herald this week. If the 30-year-old right-hander becomes a free agent, the source suggested he may draw interest from the Red Sox, Dodgers and Phillies, among other teams.
Herald: Wilson may be a target
Scott Lauber brings up an interesting view by saying the Sox could consider bringing in Wilson on a short term, low salary deal to further bolster the bullpen. We've seen this trick before, bringing in a former closer to work in a non closer role and it ended in disaster. (But Eric Gagne still got himself a ring!)
But with Buster Olney mentioning that Andrew Bailey could be available, the Sox could sign Wilson and then trade Bailey. This of course would not only plummet Bailey's already low trade value considering the Sox wouldn't need him anymore, they would be replacing him with someone that is older & somehow even more banged up than Bailey.
Wilson had himself a strong run as closer from 2008 to 2011, but after coming off of his second Tommy John surgery and moving from the NL West to the AL East, he shouldn't be on the Sox radar for the bullpen or the closer role.
Also, I wouldn't want him here for the fact that the way he carries himself, would drive the media CRAZY. I don't mind him but i can see the scathing article Shaughnessy would write if he had a 5.05 ERA and continues with the bizarre behavior. It would not end well.
Rest of the Links: Globe: Clemens, Bonds will get votes | Sox trade Stewart | Herald: Deal with it: Bonds, Clemens in the Hall | Colbrunn to help hitters | CSNNE: Colbrunn a very clear choice | Sox make three minor moves | WEEI: Why Upton's deal matters to the Red Sox | No trade talks with Ellsbury |
Original Story:
SF Giants Rumors: Why Wilson Would Say He Wants To Pitch For The Dodgers
Stars could have aligned to make Brian Wilson a Yankee
SF Giants Rumors: Sabean On Trade Talks, Multi-Year Deals, And High Priority At Winter Meetings
SF Giants Rumors: Brian Wilson Rumors Swirling
SF Giants Rumors: Wilson Decision Looms, World Series Money, Down On The Farm
Quick Hits: Arbitration deadline rumors
SF Giants Rumors: Tender Contract Day, Deadline Is Tonight
Brian Wilson non tendered
Tim Lincecum: modern fireman?
Giants' Wilson on free-agent market
Winter Shaving
Bearded Brian Wilson of the Giants a Possible Fit for the Phillies?
Rumor Mill: Zack Greinke either is or isn't going to be a Dodger + Brian Wilson + Kyle … Lohse?
Brian Wilson, John Lannan, Mark Reynolds highlight nontenders
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The Syba PCIe SATA III controller card offers an internal and external SATA ports which are compliant with the Serial ATA Rev. 3.0 so you can be transferring data at up to 6.0Gb/s. The PCIe x1 interface is compliant with PCI-Express Specification V2.0 and backward compatible with PCI-Express 1.x. Thanks to the flexibility of PCIe 1x you can use the card in any available PCIe slot. Speed up your world with Syba.
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Great Controller For The PricePros: Faster boot times and performance. Win 7 disk performance went from 5.9 to 7.2 !! Cons: None so far! Other Thoughts: I believe some of the troubles people have installing this is the drivers and bios (MB) settings. I installed this controller first, rebooted, and let windows 7 find it first. Of course, it installed a generic driver which does not take advantage of what the controller can do. After the install, I went to the website and downloaded the latest driver for my OS. The disk provided DID NOT WORK. saved it and went to update driver but told windows to let me choose the device. At that point, I went to the folder where I unzipped the driver. This is where it let me install the correct driver. Now, instead of it showing up as a standard sata controller, it appears as a Marvell 92XX SATA 6G Controller. At that point, I shut down, moved sata drives over to the new controller, boot to MB bios, and set boot device to be my boot drive again. This works for AHCI mode which I am using. The controller also is designed for booting from SSD's Did you find this review helpful? |
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Suppliment to Review Below - Avoid if you need to boot to OpticalPros: Installed in the DVR/Server mentioned below and learned some new info to share. I don't feel guilty about the double review because I am reviewing it in two environments doing two different jobs. Cons: Booting to an attached DVD-ROM FAILED if the motherboard SATA ports were set to the all-important AHCI mode. Other Thoughts: Before installing an OS or even creating a partition, I used the live XP on Hiren's 15.1 to test a Corsair Force GT 60GB SSD first on this card, then on a motherboard SATA3 port in AHCI mode using HDD-Tune. On the motherboard port the throughput was consistently 30-35% higher, access time was lower (negligibly, though), and CPU usage was slightly lower. This is clearly a limitation of the PCIe 1x interface. It's way better than SATAII (see my other review), but you get what you pay for. 1 out of 1 people found this review helpful. Did you? |
Native Win Support, but USE Syba's driver!Pros: Super easy way to add a SATAIII port if your motherboard only has SATAI/II or comes up short of ports. Cons: I see what the comments below mean about the bracket not being exactly right. I had to massage it a little to fit it in, but it wasn't far off and required no modifications. Other Thoughts: I fail to see the booting problems people are complaining about. My boot times are faster now that my awesome SSD is on a SATAIII controller, but POST is (naturally) a little longer due to this card. It's a small and worthwhile tradeoff. 1 out of 1 people found this review helpful. Did you? |
So far so goodPros: Running in VMware ESXi host, using passthrough to allocate the device to a VM guest (running CentOS). All works well Cons: None so far Other Thoughts: Would love to know if this controller supports drives > 2TB. I can't find it in any documentation, and no response on the forums on SYBA web site. Did you find this review helpful? |
SYBA SY-PEX40040 PCI-Express 2.0 SATA III (6.0Gb/s) Controller CardPros: Cheap, port multiplyer support, speeds not less than expected Cons: Cannot boot PC IF there is a drive plugged in to this controller, tech support is no help Other Thoughts: I had no intention of booting FROM this controller but, if there is a drive plugged in to this controller when booting my computer, not even the controller on the motherboard will boot a drive, with boot order properly set. Tech support insisted this is not a bootable controller card after repeated explanations that I am not booting this controller. Windows 7 had no problem recognizing two drives in the TT black duet on this controller but it can only be turned on after the system drive boots. Windows XP recognizes two drives sometimes. Other times the asmedia controller has to be disabled and re-enabled before it sees the two drives. 1 out of 2 people found this review helpful. Did you? |
More Blue ScreensPros: Showed a significant performance increase over my motherboard SATA-II ports when talking to my Sandisk Ultra120 SSD which is also SATA-II. Gain was about 25% on sequential reads, 10% on sequential writes, and almost 3X on random reads & writes with queuing enabled (qd 32). Cons: First problem was during driver install. It went as normal, but when it was just about complete, the system froze. This is with a Gigabyte GA-MA790FXT-UD5P running XP home. Other Thoughts: The reason I purchased this card for this system is that I got a SATA-II SSD for my computer, but the performance using my motherboard SATA ports was well short of what SATA-II is capable of, roughly 170MB/S reads and 70MB/S writes. Curiously, the same drive in another system (Intel chipset) ran 210/150, and likewise, a different SATA-II SSD in my system ran 220/140. So it seemed this particular SSD model was just not a good match for this particular motherboard SATA-II. Manufacturer Response: Did you find this review helpful? |
Blue ScreenPros: It didn't catch fire Cons: Blue screen on every attempt to install the driver, on my Dell Dimension 4700 running XP Pro SP3. I tried everything I could think of to make it work: Other Thoughts: In all of my attempts to install the driver, I had booted to a drive that was on a motherboard SATA port. I'm well aware that you can't boot Windows through the card until the driver is on your OS drive. My procedure for installing a new drive controller that requires a driver is to boot through the motherboard SATA port, install the driver, and then shut down and move the system drive over to the controller. Normally that's how I do it and it works fine. But of course, I couldn't even get the driver loaded. Manufacturer Response: Did you find this review helpful? |
Just worksPros: Cheap. Cons: None. Other Thoughts: I got this to run a Samsung SSD on my Intel X58 motherboard. It works. Getting over 450MB/s on a Samsung 830 SSD. Completely worth it. 3 out of 3 people found this review helpful. Did you? |
One Of A KindPros: Fast Response Cons: None regarding the cards performance & functions. Other Thoughts: Despite the negativity surrounding this card I was prepared in advance to deal with the issues reported by the other reviewers. Here is some help if you're interested in this model or the (SY-PEX40039=2 internal SATA). First off the screws which connect the mounting bracket to the cards board are slightly off causing the card to pop out of the socket. Simple Fix: No bending or machining required. Remove one screw holding the circuit board to the bracket. The one farthest away from the socket point. Takes less than 30 seconds. Card sits perfectly & secure. Most BSOD are due to incorrect driver installations. You must F6(insert drivers)during a fresh O/S install if you don't want to experience the BSOD. Installing the driver on a windows ready system should be done on the motherboards SATA controllers before plugging in the card. Then boot at least once with a non-boot drive connected before switching to an O/S partition. Also copy the driver from system32 to WoW64. 8 out of 8 people found this review helpful. Did you? |


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my name is Fabian Morón Zirfas a.k.a. fabiantheblind. I am a lab dog @ the university of applied sciences Potsdam, freelance motiongrapher and coder living in Berlin who occasionally does stuff that involves things.
Have a look at my showreel below or browse through my projects. If you'd like to contact me use one of the social networks at the bottom of each page or write me an email. Oh and there is also that boring legal stuff.
Since I was a child I dreamed of creating animations. I loved those Saturday mornings in front of the television spending hours and hours watching cartoons. When I started studying at the FHP it was clear that a big focus would be creating animations. I always tried, sometimes too hard, to find a solution where I could use and improve my skills in this field. I'm still not at the end of that learning process but after 8 years fiddling with After Effects I can say I have a solid knowledge in creating graphics in motion. Have a look at my favorite moving pictures.
I had my first programming experience at the FHP with Flash and Quartz Composer. None of them managed to kindle my love for code. But them came Processing. After the first experiments I began to understand the power of programming. While working on layout jobs and after hours and hours clicking my life away I experimented with JavaScript inside Adobe applications. It became the topic of my Bachelor Thesis and is a powerful weapon against repetitive tasks. Have a look at my favorite programming projects.
This site is generated with gh-pages, jekyll and twitter bootstrap by fabiantheblind.
Get the source files over here. Oh. I almost forgot that boring legal stuff called impressum.


text:
Liver cancer drug not recommended for the NHS
NICE has been unable to recommend sorafenib (Nexavar, Bayer) for treating advanced hepatocellular carcinoma (HCC) because its high cost could not be justified by its marginal benefit.
HCC is a cancer that originates in the liver, not as the result of tumours spreading to the liver from other parts of the body. The only potentially curative treatment for HCC is surgery, but only a small proportion of patients will be eligible for this. Normal life expectancy for these patients is less than 24 months. The trial evidence seen by NICE's independent advisory committee showed that sorafenib increases survival by an average further 2.8 months, but at a cost of £27,000 per patient. Half of the patients who gained some benefit received less than this amount of additional life.
In final guidance published today (26 May, 2010) NICE has not recommended sorafenib for treating advanced HCC in patients for whom surgery or therapies in the region the cancer arose have failed or are not suitable.
Andrew Dillon, Chief Executive of NICE said: "We were disappointed not to have been able to recommend the use of sorafenib, but after carefully considering all the evidence, including the proposed 'patient access scheme', in which the manufacturer offered to provide every fourth pack free, sorafenib does not provide enough benefit to patients to justify its high cost.
We have changed our approach to appraising high cost treatments which can potentially extend life for terminally ill patients. This has meant that more of them are now being recommended. We looked at sorafenib in just the same way but the price is simply too high to justify using NHS money which could be spent on better value, more effective cancer treatments."
The appeal against the Final Appraisal Determination from Bayer was not upheld.
A pdf version of this press release is available.
This page was last updated: 25 May 2010


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- Volume 9 (2013) (current volume)
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ToC will publish authors' updates and readers' comments next to each article.


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The beginnings of the profession can be traced back to the medieval era. French noblemen left the care of their castles, its residents, and their guests in the hands of an individual. These persons were called the "keepers of the candles" or "comte des cierges" in French. They were entrusted with the keys of the castle. Although the job today still entails making either the stay or travel of an individual memorable, it has gone beyond this level of service.
Concierges are often masters of the ins and outs of their locale. They know how to get their clients to places that interest them, they know people who can facilitate the unique and challenging needs of the people they serve. The really good ones seem to be capable of nearly anything, both the unusual and the impossible. All high-class reputable hotels have these cordial quick-thinking people in their employ. They are most often recognized as the face of the institutions they serve.
Sokanu matches you to one of over 500 careers by analyzing your personality, interests, and needs in life. Take the free assessment now to see your top career recommendations!
What a modern-day practitioner of this profession does depends largely on the type of institution or facility employing him or her. This is due mainly to the fact that the needs of the clients of these facilities vary. Thus, the responsibilities of those who work for a hotel varies somewhat from those who work for cruise ships, casinos, resorts, private individuals, corporations, and so on.
There are duties and responsibilities, however, which are common across the board. Foremost among these is communicating with the facility or institution's customers. They are often the people these customers go to when they have concerns or needs they want met. These communications are done in person, over the telephone, and, more recently, over the Internet.
Another common responsibility is being an information resource on how to enjoy the services offered by a facility, as well as those found in its surrounding areas. Concierges are expected to be able to know the best possible routes from one point to another, whether by foot, by public transportation, or by private vehicle. People expect them to be able to know where to find events, tourist spots, destinations, and other things that they may be interested in.
In connection to being a reliable source of local information, part of the job is to be able to book customers into different events, to make reservations for them at their intended destinations, or to acquire the requisite tickets. They can also help make appointments or assist in arranging their customer's itinerary so that the client can make the most of his or her stay.
There are several key skills that concierges need to master. One is the ability to navigate. They know about local museums, shopping districts, tourist attractions, and even where to get a cup of the kind of coffee the customer craves. More importantly, they know how to get there regardless of the means of transportation preferred. They can also help the customer understand this in an accessible manner. Part of this is being able to show the destination's location on the map, what route to follow, and the landmarks along the way.
People in this level of the hospitality industry also have good language skills. They often know all or nearly all of the local dialects, and one or more foreign languages. Concierges today work in teams under a Chief Concierge and seldom work alone. Thus, there is usually one among them who can communicate well with the customer. This is particularly helpful for those who are employed in the travel industry.
It is quite frequent that a customer makes an unusual request which little is known about. This means that in order to successfully serve the customer, good research skills are necessary. This includes knowing whom to ask about particular questions and being able to gauge the reliability of the information obtained.
Above all, the profession needs excellent customer service skills. Talking to people and helping them is an inescapable and inherent characteristic of the job. Those who show promise in this profession are pleasant and sociable. This characteristic is natural or cultivated by those interested in working in this field. This is useful in networking with others who may be of help in getting that exclusive theater performance ticket, for instance.
Concierges are no longer limited to hotels and resorts. They are found working in cruise ships, for travel companies, corporations, community care facilities, and even private individuals. They work in teams headed by Chief Concierges. Various aspects of the job are assigned to certain team members, so the workload is distributed and easier to accomplish. Furthermore, some companies offer concierge services to private individuals and companies. This means that going into private practice, and then later owning one's own company, is a distinct possibility.
The salary for this profession ranges from $18,000 to $43,000 a year. Those who work in areas with booming tourism industries usually earn more than other areas where tourism is not a major source of income. Thus, those who work in New York, California, and Nevada can expect higher wages than those who work elsewhere.
Other benefits of the job usually include 401(k), medical, dental, and life insurance depending on the package that respective employers provide. One of the perks of the job is the tips that satisfied clients hand out as a means of expressing gratitude. This makes the profession quite lucrative beyond the salary and benefits stated in the contract.


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Dynamite Entertainment has provided CBR with advance looks at new comics on sale this Wednesday, July 11, including "The Lone Ranger: Snake of Iron" #1, "Pantha" #2 and more.
Click the covers to read the previews...
Discuss this story in CBR's Independents forum. | 3 Comments
Follow @cbr | Tweet |


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Another Christmas, Another Game You Can Play Using Programmed Christmas Lights Stapled To The Garage Door Of Your House
Remember last year's 'Christmas Lights Hero' game? Well the same maker of that game developed a different one this year, entitled 'Snowball Blaster'. Which, unlike 'Snowbank Melter', isn't played with your penis. You do get to sit in one of those little rides from outside the grocery store though!
The Christmas Light video game - Snowball Blaster! Hop in Santa's electric training sled and grab the game controller for an adventure in snowball dodging. Press the left button to move left and the right to move right. Make it past all the snowballs for a big light show!
Snowball Blaster has 128 channels of Light-o-rama controlled by a PC. The game logic is running on a Basic Stamp which accepts inputs from the player switches and controls the Red Arrows with solid state relays.The game is designed around the limitation of having very few positions to light up. The timing of when they light up is more versatile, so that's where the game lives. It's easy to learn, starts easy and gets harder pretty quick. The audio is broadcast on FM so people watching in cars get a good show too.
I can't even fathom being able to create a game like this from scratch. Of course I can't even make sugar cookies from scratch, and they're supposed to be simple. DAMMIT COOKIES, WHY YOU ALWAYS SETTIN' MY KITCHEN ON FIRE?!
Hit the jump for an impressive demo.
Thanks to Jonathan, who once used a string of Christmas lights to lasso a reindeer and strand Santa on his roof for over an hour. ZOMG, PLEASE TELL ME YOU GOT HIS PRESENT SACK!
I vow to be the guy who puts up the ridiculous Christmas lights every year. But no inflatable decorations. Those things are freaking classless. Unless you have them in your yard, in which case, good looking. But we're talking lights here. We're talking serious exterior ill... / Continue →
FULL DISCLOSURE: I'm visiting my family in Alabama for the first time in two and half years so if posting gets sporadic the next couple days it's because I'm catching up with my parents, hanging out with my brother, playing with my nieces, or explaining to my little sister why ... / Continue →
Combining the undeniable sensuality of Predator with the holiday spirit of Star Wars and Cylon paper snowflakes, comes this Predatory snowflake from Geekologie Reader Luluhime (who didn't so much send a tip as post a link on the last snowflake article that I just so happened to... / Continue →


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Cool and classic lite fleece hoodie from the Supreme Society collection. The Lite Fleece hoodie pairs well with simple lace-up sneakers. 38% cotton, 50% polyester, 12% rayon Made in the USA Full length metal zipper closure Large hood with aglet-free drawstrings Ribbed cuffs and hem Dual front facing pockets Length: 26 in.
Comments should be restricted to size, fit and other useful information for future customer purchases. Other comments can be expressed through testimonials and emails to our customer care. Comments may be edited if they contain vulgar language or are derogatory in nature.
Men & Womens Shoes Size Conversion Chart
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Logging Function Calls with Decorators
I am one of those coders that tends to write verbose log output. Especially during early development stages of a system when you're not sure your code is correct yet.
Python's logging module leaves some things to be desired, but it's an excellent default offering. Especially when used in a higher-order manner, like with a Python Decorator.
Starting a log can be two lines of code.
import logging
logging.basicConfig(level=logging.DEBUG, filename='whatevz.log')
From there, you call a function like logging.debug(...)
or logging.info(...)
, depending on how important you think the output is. Anything below the level you specified in the config will be ignored.
Checking Runtime With A Decorator
Decorators are handy tools. I can easily wrap some logging around a function without changing with how a coder uses that function.
Here is a simple decorator to log how long it takes a function to run. This function could be more robust, but I kept it simple for the example's simplicity.
def log_runtime(method):
def wrapper(*a, **kw):
start = time.time()
retval = method(*a, **kw)
finish = time.time()
logging.debug('%s took %s seconds to run' % (method.__name__,
(finish - start)))
return retval
return wrapper
So before calling method
we check the time. Then we call method
and check the time again and print the difference to the log.
Using it then looks like this.
def foo():
print 'foo'
You'll have a line in your log that looks like this, after foo has been called.
DEBUG:root:foo took 2.38418579102e-05 seconds to run
Try running it and look for a whatevz.log
in the same directory as the code.


text:
The program is designed around criteria of the Council for the Advancement of Standards in Higher Education (CAS) and with recognized thought of scholars in the various areas of higher education administration. Courses and internships in higher education are directed toward the study of administrative and academic operations of colleges and universities. Internships may be completed at the University or at one of several cooperating institutions.
Applications to the master's degree program in Higher Education Administration are accepted on a rolling basis.
Our mission is to prepare college and university leaders to shape organizational goals, influence the character of educational programs and to affect institutional performance. Professional management skills are developed as they relate to larger issues of educational mission and purpose. Coursework includes educational foundations, administration, curriculum, student development, history, law, student services, finance, and clinical inquiry and experiences as a means to enhance educational leader performance.
All assistantships (and any fellowships) are awarded through the academic department. Students interested in obtaining an assistantship must apply. New students may indicate on their online application for admission that they would like to be considered for an assistantship. Current students must contact the academic department for application information. Each department may have different requirements for assistantship applicants, so all students should contact the academic department to determine these particular requirements. Only those students fully admitted to a master's or doctoral degree-seeking program are eligible for a graduate assistantship. Students admitted as non-degree seeking or to a certificate program may not hold an assistantship.
Paying for college is a vital part of the education process! it is important to be informed of the many sources of aid available. Student loans are available to degree-seeking graduate students. Information on student loans can be found through the Office of Student Financial Aid. The Office of Student Financial Aid is located in Simmons Hall.
Current tuition and fees schedules can be found through the Office of Student Accounts.


text:
Our Product Roadmap this year is rolling along smoothly. Today, we're happy to be releasing another project that we think will be very useful: a whole bunch of new sign-up and sign-in options. Let's get right to it.
Let Members Join with LinkedIn and Windows Live
We've heard a lot of requests from Network Creators who want additional sign-up/sign-in options. You'll be happy to hear that Social Sign In now includes both LinkedIn and Windows Live, which will be great news for business-focused networks and many international networks (e.g., Windows Live is huge in Brazil). The set-up for these will be very similar to Facebook and Twitter options; as the Network Creator, you'll need to create an app for this purpose by entering your own LinkedIn or WindowsLive credentials.
Ready to create yours? Here are the Help Center articles for LinkedIn and for Windows Live.
Sign-up redirection
Want to send new members somewhere besides the Main Page — where they currently land after signing up? This is another request we've heard over time — to be able to redirect members to their own profile page or to a very specific page that a Network Creator has created to serve as a welcome landing page. Now, Ning Plus and Pro Network Creators have the option to send new members to either the Main Page, their own profile page (MyPage), or a custom URL.
This custom URL can be an external URL if you need to integrate your network with another web property. For example, Pro networks may want to send new members to an external web application that makes use of the Ning API to retrieve that new member's information and register them before sending them back to the network.
We hope this will give you a few added options for customization of your new-member experience. Check out this Help Center article about these new redirection options for all the details.
Mix, match or remove sign-up / sign-in
You will now see that your options for sign up and sign in are split, and that "native" network sign in and sign up are included as options. This will allow you to turn off specific services for new members while allowing existing members to continue to sign in to the network, or to do things like limit all new members to Facebook or LinkedIn if it better matches your network's theme and aims, or if you'd like your members to be a little less anonymous than they otherwise could be.
There's an additional option here, one that won't appeal to most Network Creators but that can be powerful for sites that are, for example, less about socializing and more about publishing. That option is to completely remove all sign-ups. If you make this choice, all invite options will be removed and no new members will be able to sign up. This might be an attractive choice if your network is focused on publishing, for example, and not social networking.
Want the full skinny on this new sign-up/sign-in split? Read all about it in this Help Center article.
Tags: new product
I set it up as soon as this notice went out. Let me tell you something Phil, that sign-up redirection is freaking awesome!
Thanks Phil/Ning!
Thanks for the upgrades. Nice options!
nice update Phil.
could explain this please:
Checking this box forces members who sign up in the middle of an action (e.g., Liking an item) to visit the selected url instead of being sent back to the content they were acting on.
Hey, PeruCool. So, normally, when you sign up as a new member to, for example, reply to a discussion you found by accident just browsing the Internet, you are taken back to the discussion so you can immediately reply. We put you back into the "flow" you were in. You can change this so that they aren't taken back to the discussion if you want everyone to always go to x page all the time after they sign up. We don't recommend doing this because a new member might be frustrated that they have lost their place in the process of signing up specifically so they can respond, but some people may want this option so we've included it. Very few NCs will probably choose this option, but we wanted to include it for those who do.
That good
I'm having a problem with Windows Live
This link http://e3f23dad-923b-4878-8298-9dae5d23f866.apps.dev.live.com/
Sorry, classic. I don't think I can see that page. Is it trouble setting up the app or signing in after you've set it up? Can you give it another go and maybe shoot us a message from your Support link if you continue to have a problem?
I do I create the application is true
But when I try to register via Windows Live shows mis-linkage
Gracias, Muy buena esta mejora, ya lo agregue a mi red.
Projects that the Ning 3.0 Team is currently working on:
Welcome Message Template Editing - We're going to make it simple to customize the Welcome Message that's sent out to new members when they join your network.
APIs - The ability to create new members and content programatically.
Design Studio Updates - New design capabilities, new themes, and controls that you've asked for. Released 2/27/14.
For more information on what's next, visit the Product Roadmap.
© 2014 Created by Ning.
Privacy Policy | Terms | Copyright | © 2013 Ning, Inc.


text:
O'Neill Kids Basic Skins S/S Rash Tee (Toddler)
SKU: #7775386Product Information
- Protect delicate skin from sun's harmful rays.
- The Youth Skins Series offers a U.P.F. (Ultraviolet Protection Factor) rating of 50+.
- Four-way stretch materials for ease in movement.
- Quick-drying.
- Crew neckline.
- Double stitched short sleeves.
- Brand logo prominent on front.
- Double stitched hemline.
- 89% polyester, 11% elastane.
- Hand wash cold, lay flat to dry.
- Measurements:
- Length: 13 in
- Product measurements were taken using size 2T (Toddler). Please note that measurements may vary by size.


text:
Vitals - A MultiCare Blog
Search The Blog
Media Contacts
Edwards Media Relations Manager 253-403-1716 253-222-5850 Email Marce |
Cosgrove Media Relations Coordinator Email Cole |
Health news feed
Airlines Help Traumatized Family Members After Major DisastersAirlines Aid Traumatized Family Members After Major Disasters30 Days to a Better You: Jenna gives her workout a makeoverObamacare Supporters Beat the Bushes for Final Sign-UpsThis Woman Hasn't Washed Her Face with Soap in a YearThe Woman Who Hasn't Washed Her Face with Soap in a YearBack To Blog
Shaun White impresses at MultiCare 'Do Something Healthy'
It's rare for people to be more impressed by a world-class athlete after they meet him, but that was the consensus after Shaun White's visit to Tacoma on Tuesday.
The gold-medal winning snowboarder captivated a sold-out audience of more than 1,000 people at MultiCare Health System's 11th annual "Do Something Healthy" celebration and fitness fair.
The 24-year-old White (pictured below with MultiCare Health System President and CEO Diane Cecchettini, RN) shared personal stories and answered questions from kids on topics such as handling peer pressure, dealing with stress and staying fit with a busy schedule.
For an athlete who flies so high, White was incredibly grounded. He credits his parents.
In January, White ranked No. 2 on Bloomberg's Power 100 ranking of the most marketable athletes in the world – above of stars such as LeBron James, Lance Armstrong, Tiger Woods, Tom Brady and David Beckham.
On Tuesday afternoon, the generous White brought gifts and smiles to about 15 young patients at MultiCare Mary Bridge Children's Hospital & Health Center.
White signed autographs, posed for pictures with families, and let people hold his gold medal from the 2010 Olympics in Vancouver, B.C. – one of his two Olympic gold medals and 11 X Games gold medals.
At the hospital, one young boy proudly showed White his new toy truck, which White held and admired. Another girl told White that she liked riding horses better than riding snowboards. White surprised one young fan when he shared a ride in the hospital's public elevator.
White on competition: "I could go win the X Games, then come home and lose at checkers and I'm furious. I can't turn it off."
White on choosing good friends: "It's nice to know who you are and who your friends are. The people around you are just as important as yourself."
Hardest thing about fame? "Going to the grocery store. There are always kids in hooded sweatshirts lurking and whispering: What cereal is he buying? I always approach them – Hey, guys!"
On disguises: "I'll put my hair up in a bun sometimes. It's not the coolest look. Then I feel more embarrassed when somebody does recognize me: 'I saw Shaun White and he was wearing this bun.' "
How many people follow you on Twitter? "I'm more of a Facebook guy. It's a way to instantly share what you're up to." (He has 362,883 followers on Twitter and 1,485,933 on Facebook.)
Why he doesn't listen to music during a snowboarding run: "If I crash while listening to a favorite song, I could never listen to that song again. It would hurt too much."
Before the event, 7-year-old Cecilyn Ramsey and her parents met White to get an autograph and a picture.
Cecilyn asked White if he felt different growing up with a heart defect. His answer was that it was a little bit of a challenge. He told a story that he had to wear a big heart monitor on a belt at school, so that was a little difficult.
"When we first met Shaun, he was just so warm and friendly," said Rodes of Puyallup, whose kids met White backstage before the vent. "You could just tell he was a genuine guy."
"I shook his hand and he signed the back of my shirt," Elijah said.
White had been through two open-heart surgeries as a baby, so Elijah asked him how he gets up the nerve to try those crazy tricks. Gracie asked him about how to stay healthy and do your best.
"To have somebody who is so amazingly seasoned and making ground in a sport, who has gone through a lot of the challenges that he has, it's pretty cool," Camille Rodes said. "I think Elijah looks up to Shaun as a hero."
White gave these responses to the five questions, which have been edited for length:
Question: What tips do you have about being healthy for teenagers with a busy schedule?
White: Plan ahead. If you don't even buy chips or those sort of snacks, all of a sudden the only thing to eat is fruit or vegetables. And join team sports. I played soccer when I was younger, and loved running around and making friends.
Question: How do you handle peer pressure?
White: That's tough. I always assumed if someone was trying to pressure me into something, that if they're a true friend they're not going to do that. Go with your instincts and go with what you know.
Question: How do you get up the nerve to try crazy tricks when you are worried you might get hurt?
White: When I was younger, I was told that I couldn't do this or that. I slowly started to do things -- I didn't just jump into it. I slowly started to get comfortable with my limits. Do everything within your limits. You have to work your way up. … I always project something positive before I go into any situation. I'll do all these cool tricks on a snowboard, then I'll trip running up the stairs.
Question: What's the most important thing you do to stay healthy so you can do your best?
White: Staying healthy is a lot of different things. When you eat is just as important as what you eat. Make sure you don't skip meals, or fill yourself too full at night before you go to sleep. I always take a stance on health and wellness as subtle changes, something you can maintain and stick with.
Question: What do you do when you get stressed out?
White: I do a couple different things. To be honest, when I get overwhelmed and in a situation where I'm just frustrated, I'll go watch a movie or play some video games. I promote being outside and being active, but your downtime is just as important. Put on a good movie or a song. Recently I picked up the guitar. I usually have to be doing something, so that allows me to be sitting and doing something. You need to find what sets you at ease, whether it's a song or a phone call to a friend. I take a guitar with me everywhere I go.
Photo slideshow: MultiCare brings Shaun White to Tacoma
TV: KOMO interview with Shaun White
Posted on Feb 9, 2011 in Special Events


text:
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- Fabric Content: 70% Cotton/30% Polyester
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Tori Spelling Creates, Shoots Down Divorce Rumors
by Hilton Hater at .Tori Spelling has clearly been attending classes at Kardashian University.
Like the world's most famous, least talented trio of siters, the washed-up actress has created her own relationship drama... in order to spout off to the press, deny the made-up rumors and garner attention for her reality show.
Earlier today, Spelling appeared on NBC and said her and husband Dean McDermott are "not headed for divorce. We're committed to each other, we're committed to this family. But you know, we work on things just like everyone else."
They are different from everyone else in one regard, of course: they contrive scenarios for their Oxygen reality show, Tori & Dean: Home Sweet Hollywood, and pretend like the show is a glimpse into their actual lives.
On the upcoming fifth season, for example, Tori, Dean and their children load into an RV and take a road trip to Atlanta. They fight along the way, of course, including the following, scripted exchange:
"It's like you got more and more unhappy and angry," Spelling says to her husband. "I just want the old Dean back. I really do. I miss you so much."
But don't worry, folks! Tori told Us Weekly that "there are good days and bad days with everything. I'm happy fans will see we have ups and downs like everyone else."
This begs the question: Who on earth is a fan of Tori Spelling and Dean McDermott?!?
6 Comments New Comment Subscribe
Not me! I can't stand tori and dean. I knew this "fight" was a publicity stunt to try to promote their pathetic TV show. Who are their fans: trannies, unintelligent pre-pubescent teens who lose themselves and their minds watching "reality TV", and of course T & D"s only friends, the 2 gay guys, Denise Richards and Lisa Rinna.
Tori and Dean are talentless, washed up media whores who disgracefully exploit their children for money. how low can you go folks? I am not the least bit interested in watching ANYTHING with Tori and Dean.


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Mr. Heater Propane Steak Saver Adapter
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Adapts propane cylinders for grills
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Rescue your Sunday afternoon cookout with the Propane Steak Saver Adapter! When you run out of gas in your 20 lb. tank, simply screw this adapter into the propane operating line to operate your grill from a disposable 1 lb. propane cylinder. Can also be used to hook modern grills and other appliances to a distribution post. Female throwaway cylinder thread x Soft Nose P.O.L.
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Just what I was looking for. Now I can connect my portable grill to the propane hard line on my trailer. Great price [...]!
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Monetra is a scalable payment processing engine for Linux, Unix, and Windows. It is designed to handle credit, debit, gift, EBT, and check authorizations and is certified to support major clearing house protocols. Features include support for multiple modems, multiple merchant accounts, and multiple processors, all simultaneously -- as well as IP and SSL connectivity along side SQL database support. Designed in C, conforming to POSIX standards, and utilizing light weight processes (threads), this product is able to handle a large number of transactions with high speed and minimal CPU usage.
XESS is a spreadsheet for UNIX, Linux, OpenVMS, and Windows NT which supports user-configurable 3-D workbooks with up to 10 million rows, enhanced display and print formatting, international locales (including multi-byte languages), full Y2K compliance, Web enablement, and a high level of compatibility with the Excel and Lotus spreadsheet products. It includes filters for Excel 97, Excel 2000, and Lotus spreadsheets.
Web+Shop is a user-friendly e-commerce shopping cart application for the Web. With Web+Shop, merchants and ISPs can quickly create Internet malls and shopping carts. Once built, the shops can be used to sell products, manage inventory, fill orders, manage customers/shipping/tax, and execute transactions online. Store owners can now utilize real-time shipping via FedEx, UPS, and USPS. Customers can browse products, add/remove products from the shopping cart, check out, select a payment method, view invoices, confirm the order, and check the order status. Web+Shop supports full integration with Authorize.Net, Cardservice International, CyberCash, and ICVerify which will allow merchants to securely conduct real-time online payment processing.
Open Simp-X is a powerful Internet platform for everyone, attempting to change programming for the Internet with sharing database information. It strives for scalablility, reliability, and ease of use. The platform consists of a client/server pair. Security is a top priority, and data transfers are encrypted. Open Simp-X achieves scalability through plugins. Plugins can collect information, manipulate it, and send it back to the database. Writing plugins is easy since they do not have to worry about how to send or receive their information, and can focus on manipulating it. Open Simp-X can be set up to retreive data through a LAN or through a Web server.
Quasar is a business accounting application. From its easy to install scripts to its online help, Quasar was developed with the ordinary user in mind. You can run it on a single computer or on a network. define a single company or multiple companies as your requirements dictate, purchase products, maintain inventory, sell goods and services, manage payables and receivables, print cheques, and review your financial statements. A complete electronic "User's Guide" is available in PDF format.
C/BOOKS consists of nine easy-to-use, fully-integrated accounting software modules that provide tools for working with accounts receivable, accounts payable, general ledger, order entry, inventory control, payroll, fixed assets, job costing, and purchase orders. It features an interactive visually-driven system with a consistent user interface. Online help is available for every input to explain the function keys and fields on the screen. It can be customized to meet a company's needs with the C/BASE 4GL application generation system, with which you can change file structures, report formats/layouts, and data input screens. Also, new applications created with C/BASE 4GL or C code can be linked to C/BOOKS accounting modules.
Compiere is an integrated ERP and CRM business solution for automating financial, distribution, sales, and service processes, including: financial management, purchasing, materials management, manufacturing, order management, project accounting, customer management, sales, service requests, ecommerce, reporting, and performance management. Compiere utilizes a powerful model-driven application platform that provides customers with unprecedented adaptability, rapid deployment, and low cost of ownership.


text: PEOPLE Rich Freese has been named President of Publishers Group West, reporting to Kevan Lyon, EVP for Distribution and Publishing Services at AMS. Freese, who will relocate to the San Francisco area, succeeds Charlie Winton, founder and former President and CEO of PGW, and now Group Chairman and CEO of Avalon Publishing. Another publisher on…Continue Reading


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New Zealand at its best, showing tropical fruit, citrus and ripe peach associated with classic Marlborough sauvignon blanc. Lively melange of gooseberry and passion fruit on the nose, generously backed up with zesty, crisp lemon, passion fruit and peaches on the palate. Regular gold medal winner each vintage, in New Zealand, showing consistency of style and quality. A cocktail of elegant ripe fruit, finishing crisp and dry.
So rich in history, Nobilo wines are proudly hailed as some of New Zealand's most respected pioneering wine brands. A Croat immigrant, Nikola Nobilo, whose family history and winemaking background stretches back over 300 years to the Adriatic island of Korcula off the Dalmatian coast, led the way. The history of the company in New Zealand goes back to the early 1940's when this...Read More About Nobilo
A few other New Zealand areas include the region of Auckland, high up on the North Island, Nelson, sitting to the west of Marlborough, and Canterbury, just under Waipara on the South Island. Most wines in New Zealand will come from a designated area and say so on the label. Notable Facts Auckland was one of the first wine growing regions of the country, but now produces...Read More About Other New Zealand
Sauvignon Blanc (so-veen-YAWN blahnk) One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety that does well in both the old and new world. From the Loire Valley of France to Marlborough in New Zealand, Sauvignon Blanc has found many regions that bring out its unique and delicious flavors. Notable Facts Sauvignon Blanc's home...Read More About Sauvignon Blanc
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SAFE | State Agencies | Online Services | ODE Website Archive
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Associate Director for Media Relations (614) 728-5959
Release date: 4/26/2013
COLUMBUS, OH – More than 16,000 coaches will be required to have concussion training before they can receive their three-year pupil activity permit as House Bill 143, voted into law (ORC 3707.52) in December of 2012, becomes effective today.
"It is important that the adults who are directly involved with the coaching and teaching of students are familiar with the symptoms of a concussion so they can recognize when a child is injured and get them the help and provide the protection they need, " said Richard A. Ross, Superintendent of Public Instruction.
Pupil activity permits are required for all individuals who are directing, supervising or coaching a program in the schools of Ohio involving athletics, routine or regular physical activity, or health and safety considerations, whether it is done on a paid or volunteer basis.
Beginning April 26, anyone applying for a new or renewal pupil activity (coaching) permit must complete specific training on recognizing the signs and symptoms of concussions and head injuries as well as brain injury management.
Either of two online training courses listed on the Ohio Department of Health's Concussion in Youth Sports webpage will satisfy this requirement. Concussion in Sports – What You Need to Know offered by the National Federation of State High School Associations and the National Centers for Disease Control and Prevention program and Heads Up – Concussion in Youth Sports Online Training Program are both free and take an hour or less to complete. For more information on the training, visit the Ohio Department of Health's website by clicking here.
A certificate of completion may be printed out upon successful completion of either training. Applicants should submit a copy of the certificate with the pupil activity permit application.
For more information about obtaining a pupil activity permit, visit the Ohio Department of Education website by clicking here.


text: Mount Kisco Child Care CenterA Not-for-Profit Early Care and Education Program since 1971Providing high quality childcare to a diverse group of children in safe, healthy and developmentally appropriate programs. MKCCC is a not-for-profit, non-sectarian child care organization established in 1971 after a study conducted by the Interfaith Council of Westchester recognized the need for quality day care in Mount Kisco. The Center opened its doors in 1971 to 25 three- and four-year old children in rented classroom spaces. Today the Center cares daily for 160 children, ages three months to twelve years of age. MissionWe provide high quality, affordable childcare and early education to a diverse group of children in a safe, healthy environment. The goal of the Center is to promote each child's intellectual, physical, emotional and social development emphasizing feelings of self-esteem. With ethnic, social and cultural diversity, our student body benefits all the children and the community as a whole. Mount Kisco Child Care Center |


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Carolyn Ann (Bell) Brede, 63, of Duluth, passed away on Saturday, Jan. 26, 2013 at Essentia Health.
Carolyn Ann (Bell) Brede, 63, of Duluth, passed away on Saturday, Jan. 26, 2013 at Essentia Health.
Carolyn was born in Milwaukee, Wis., on Aug. 2, 1949 to Larry and Barbara (Clendenon) Bell.
She graduated from West High School in Minneapolis class of 1967 and Abbott Hospital School of Nursing class of 1970. Carolyn worked as a nurse for many years at Miller-Dwan Hospital. Carolyn's faith was very dear to her and Lakeside Presbyterian church was her second family. She was very involved with the church Bell Choir and teaching Sunday school. Carolyn enjoyed traveling, mystery books and history as well as playing bingo and making monkey bread with her patients. She was very proud of her Scottish heritage and loved bagpipe music.
Carolyn served as a theater usher, Girl Scout leader and was a proud member of DAR. Carolyn also enjoyed visiting with neighbors and friends and brightening people's days with greeting cards. Her greatest joy was her family. She was a very loving and devoted mother, grandmother and friend.
She is preceded in death by her parents; son John and two uncles, James Clendenon and George Bell.
Carolyn is survived by her three daughters, Jessica (Garry) Fabb of Brooklyn Park, Minn., Stephanie (Lee) Pemberton of Beckenham, England, Ashlie (fiancée Tyler Johnson) of Plymouth, Minn.; three grandchildren, Orson, Radley and Isabelle; sister Adrienne; special aunts, Dolly and Gloria as well as many cousins and friends.
VISITATION: 2 p.m. until the 3 p.m. memorial service on Sunday, Feb. 3, 2013 in Lakeside Presbyterian Church 4430 McCulloch St. Duluth. Memorials may be directed to Lakeside Presbyterian Church. Services entrusted to Cremation Society of Minnesota 624-5200
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Dealing with Gallbladder Disorders
The message that your gallbladder is sending could very well be this: Beware the effects of bad nutrition. In recent years surgeons have been increasingly removing gallbladders, presumably in an attempt to treat gallstones and related disorders. But the gallbladder is fundamental to your well-being. Among other functions, it stores bile, a powerful fat-emulsifying substance that the liver makes from cholesterol. A healthy gallbladder works with flawless precision, releasing bile just when it's needed to help digest food. It also absorbs nutrients and keeps your cholesterol levels in check.
Even as many doctors subscribe to the myth that eating fat and cholesterol leads to gallstones, research indicates that eating too little fat and too many carbohydrates in the form of grains, sugars and starches actually leads to gallbladder ailments.1 The organ has one fundamental purpose: to help you digest food, specifically fats. Meddle with the performance of its job—as you do when you don't eat enough fat to keep it in working order—and you endanger its health. Instead, the bile just sits in the organ, losing water and thickening.
Upsetting the Bile Balance
When you eat a meal that contains fat, the gallbladder releases bile into the small intestine. The bile breaks down the fat so the body's tissues can absorb it, also enabling absorption of fat-soluble nutrients such as vitamins A, D, E and K. But the wrong food choices can toss a variety of diet-related wrenches into this machinery. For example:
• Without adequate protein, the liver won't produce enough bile for the body to digest fats and allow nutrient absorption. After a while, stores of fat-soluble vitamins, especially vitamin K, decline. With time, outright deficiencies can occur—along with the illnesses they trigger.
• A diet high in sugary foods or refined carbohydrates has the same consequences.
• Frequent fasting—even just skipping breakfast—also sets the stage for a drop in bile production and usage.
• A low-cholesterol diet disrupts the system in two ways: First, the liver makes bile acids from cholesterol, so a scarcity of the raw ingredients causes a drop in production. Second, the main way the body gets rid of cholesterol is through bile metabolism, which transforms a third to a half of our total cholesterol into bile acids.
The Growth of Stones
Besides nutrient deficiencies and impaired digestion, the biggest repercussion of gallbladder dysfunction is the formation of gallstones, which can block bile ducts and cause nausea, abdominal pain, indigestion and inflammation. If gallstones are not treated, they can become steadily worse and ultimately prove fatal.
Approximately 80 percent of gallstones are composed mostly of cholesterol. As bile stagnates or thickens, cholesterol concentration increases. Cholesterol crystals eventually form, becoming like grains of sand in a gallstone "pearl." So, if excess cholesterol is the basis of gallstones, why doesn't a low-cholesterol diet solve the problem? It doesn't work that way. People with high cholesterol levels in their blood are not any more likely to develop gallstones or gallbladder problems. In other words, dietary cholesterol (as opposed to cholesterol made by your liver) is not an important risk factor for gallstones.
What, then, are the risk factors for gallstones? Depending upon which study you read, women are anywhere from four to eight times more likely to get gallstones than men.2 Pregnancy and estrogen therapy raise the odds a woman faces, as do obesity, diabetes and aging. We can't do much about gender and age, but diet is a common denominator in obesity and diabetes. In too many instances they are provoked by an insulin disorder that's caused by eating high-sugar, high-carbohydrate foods. Eating a lot of refined carbohydrates has also been identified as a risk factor for gallstones.3
Rapid weight loss also has been implicated. In the last few years researchers have debated whether it's the speed with which pounds are dropped or the composition of the diet plan, but upon closer inspection, the culprit repeatedly proves to be a low-calorie, low-fat diet.4,6 Dietary fat and cholesterol promote normal gallbladder function.5 If you take cholesterol-lowering drugs, be aware that they can raise the risk of gallstone formation.6
Consuming sufficient healthy fat while shunning sugar and other carbohydrates empty of nutrients promotes gallbladder contractions and prevents gallstones better than anything else. So, long before surgery becomes a necessity, look at changing your diet. It's a lot safer. For a list of nutrients that assist in gallbladder health, see Supporting Your Gallbladder with Supplements.
Selected References
1. Tseng, M., Everhart, J.E., Sandler, R.S., "Dietary Intake and Gallbladder Disease: A Review," Public Health Nutrition, 2(2), 1999, pages 161-172.
2. Everhart, J.E., Khare, M., Hill, M., et al., "Prevalence and Ethnic Differences in Gallbladder Disease in the United States," Gastroenterology, 117(3), 1999, pages 632-639.
3. Boland, L.L., Folsom, A.R., Rosamond, W.D., "Hyperinsulinemia, Dyslipidemia, and Obesity as Risk Factors for Hospitalized Gallbladder Disease. A Prospective Study," Annals of Epidemiology, 12(2), 2002, pages 131-140.
4. Festi, D., Colecchia, A., Orsini, M., et al., "Gallbladder Motility and Gallstone Formation in Obese Patients Following Very Low Calorie Diets. Use It (Fat) to Lose It (Well)," International Journal of Obesity and Related Metabolic Disorders, 22(6), 1998, pages 592-600.
5. Gebhard, R.L., Prigge, W.F., Ansel, H.J., et al., "The Role of Gallbladder Emptying in Gallstone Formation During Diet-Induced Rapid Weight Loss," Hepatology, 24(3), 1996, pages 544-548.
6. Michielsen P.P., Fierens, H., Van Maercke, Y.M., "Drug-Induced Gallbladder Disease. Incidence, Aetiology and Management," Drug Safety, 7(1), 1992, pages 32-45.
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Disclaimer: Nothing contained on this Site is intended to provide health care advice. Should you have any health care-related questions, please call or see your physician or other health care provider. Consult your physician or health care provider before beginning the Atkins Diet as you would any other weight loss or weight maintenance program. The weight loss phases of the Atkins Diet should not be used by persons on dialysis or by pregnant or nursing women.


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CamGet Traffic Sucks. CamGet is a bash script to download images from area traffic camera websites (such as http://www.dpwt.com). This script also adds timestamps to each image, converts image to desired format, and attempts to 'normalize' each image.
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PS print tools: mp, mptool and mimep. The mpdist distribution consists of three programs: mp - pretty prints files to a PostScript printer. mptool - a graphical frontend to mp. mimep - allows users to print multimedia messages composed with any UA respecting the MIME standar
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RobotFlow RobotFlow is a mobile robotics tookit based on FlowDesigner. The visual programming interface provided with FlowDesigner will help people to better visualize & understand what is really happening in the robot's control loops, sensors and actuators.
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X11::GUITest X11::GUITest, is a Perl package, used for controlling applications by means of user emulation. This can be used to interact (SendKeys, ClickMouseButton, FindWindowLike, etc.) with applications running under an X Windows environment. Including applications built (GTK+, Qt, Motif, etc.) upon X11 / Xlib. You may find that this mechanism is easier to use then that provided by xautomation or xdotool.
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Xosm A utility similar to xosd or gosd for displaying messages on-screen above an X display such as gnome of kde. It differs from xosd in that it will support modern freetype fonts and will in time, support opacity properties of modern composite window manage
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darknocK darknocK detects edges in images, better than any other program. It is using Artificial Neural Networks to enchance the results of standard algorithms. It's a part of My work for My Master degree.
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gnome archiver the missing archiver Graphical enviorment for gnome desktop
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jvmstarter jvmstarter: java virtual machine starter It simplifies the setting up of complex java environment. It extends the portability of your application (script file is the same on all architectures).
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qvwm: A fast Windows-like window manager A window manager for the X Window system which provides a user experience very close to Windows 95/98. It is small and extremely fast.
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yet another notekeeper Yank is a simple notekeer and todo-list manager using the gnome and gtk libraries. It feels stable and usable enough to be released to the public but it surely lacks some (not so important) features which might be added later.
1 weekly downloads


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The number of older Americans, particularly the functionally impaired, has been steadily increasing during a time in which funding for OAA programs has generally been flat. There is anecdotal evidence about ENP waiting lists for elderly persons in various parts of the country, suggesting a relatively large degree of unmet need for elderly nutrition assistance, especially by those who are severely impaired or homebound (Wall Street Journal 1994). The evaluation data indicate considerable unmet need for home-delivered ENP meals.
A substantial percentage (41 percent) of nutrition projects that arrange or provide home-delivered meals reported that they currently have a waiting list for potential participants in the home-delivered meal program (Table IV.50). For projects maintaining waiting lists, the mean number of elders on a waiting list is 85. It is important to note, however, that the mean is heavily influenced by a few large projects with long waiting lists. Yet, even the median is 35 persons, which is about 30 percent of the projects average daily number of home-delivered meal recipients served. Nutrition project respondents who maintain waiting lists reported that the mean length of time on the waiting list is between two and three months. (Again, the median is lower, equal to one month.)
Waiting lists are much less common for congregate meal programs. Nine percent of the nutrition projects arranging or providing congregate meals reported a current waiting list (Table IV.50). For projects maintaining waiting lists, the mean number on a waiting list equals 52 persons. The median number of elders on a congregate waiting list is 47, which is about 20 percent of the projects average daily number of congregate meal participants served. Nutrition projects that maintain waiting lists reported that the mean length of time on the waiting list is two months. The median is lower (one month).
(Percentages, Unless Stated Otherwise)
Congregate Meal Service
Home-Delivered Meal Service
Other Services
Maintains Waiting List
If Maintain Waiting List, Number on Waiting List
If Maintain Waiting List, Number on Waiting List as a Percentage of Average Daily Meals Serveda
Less than 5 percent
6 to 10 percent
11 to 20 percent
21 to 40 percent
41 to 100 percent
More than 100 percent
If Maintain Waiting List, Mean Length of Time on Waiting List (Months)
If Maintain Waiting List, Median Length of Time on Waiting List (Months)
Unweighted Sample Size
Source: Elderly Nutrition Program Evaluation, Nutrition Project survey, weighted tabulations.
a Number on waiting list as a percentage of average daily meals served, for both congregate and home-delivered meals, is constructed by dividing the reported number of individuals on the waiting list by the reported number of meals served in a year and multiplying by 260 (= 52 × 5). This breakdown cannot be constructed for other services because there is no measure of number of participants or intensity of services.
One-fifth of Title III nutrition projects reported that they currently have a waiting list for potential participants for other (nonmeal) nutrition or supportive services (Table IV.50). For projects maintaining waiting lists for other services, the mean length of time on a waiting list is somewhat greater than two months.
The prevalence of waiting lists for meals and other services was examined according to various characteristics of nutrition projects, such as by urbanicity of the projects service area and projects size and organizational status. These findings are summarized in Table IV.51. Waiting lists for home-delivered meal services were more prevalent in projects that were urban, large, or private nonprofit than in those that were rural, small, or public. For example, one-half of urban projects reported currently having a waiting list for home-delivered meal services, compared with one-third of rural projects. Fifty-three percent of large home-delivered projects (serving 1,000 or more home-delivered meals per week) maintained waiting lists, compared with 38 percent of small projects. Although the differences were not as striking, similar relationships were observed for projects providing congregate and supportive services. Exceptions were that rural projects were somewhat more likely to maintain waiting lists for congregate services than urban projects (14 percent versus 5 percent), and public ones were somewhat more likely to currently have waiting lists for nonmeal services than private nonprofit nutrition projects (25 percent versus 21 percent).
Overall, these data, together with the earlier information on trends in ENP meals served (see Chapter I), suggest considerable unmet need for home-delivered meals. Furthermore, the findings summarized here probably understate the degree of unmet need for home-delivered meals (as well as supportive services and congregate meals), since it is possible that many nutrition programs with unmet need for services do not maintain waiting lists.
Last Modified: 12/31/1600