text: Manga devotees, especially fanboys, will welcome the latest installment in Christopher Hart's bestselling series. Shonen manga stories feature male protagonists in action-packed, often humorous plots. Boys in particular devour the genre's most popular works, including Naruto, Dragon Ball, Bleach, and Death Note. With Hart's help, manga artists can feed their passion further and learn how to draw all the essential shonen characters: teen heroes, violent samurai, girl ninjas, hideous monsters, masked warlords, tomboy fighter girls, giant battling robot-buddies, evil martial arts masters, and more. Step-by-step demonstrations break down the drawings so that artists of any level can follow along. Filled with top-notch art instruction, tons of visual tips, and more than 350 drawings in the authentic Japanese style, Manga Mania: Shonen is the essential resource for all manga maniacs. Author — Christopher Hart. Hardcover. 148 pages. |


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Yellow Layer Cake Recipe
- 2/3 cup butter, softened
- 1-3/4 cups sugar
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/4 cups 2% milk
- 2-1/2 cups frosting of your choice
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
- Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- Spread frosting between layers and over the top and sides of cake. Yield: 12 servings.
Reviews for Yellow Layer Cake(11)
Sort By :
I've made a lot of cakes and this cake is disappointing. Not really any yellow color and not much flavor. It's crumbly and the whole outer edge has a crust much like an angel food cake has. It wouldn't release from the pan at all. My 12 year old son was pretty upset with his first attempt at a cake.
this is an awesome recipe
I used this recipe to make cupcakes, baked for 18 minutes. It came out well, better than a boxed mix but nothing spectacular. Since it's not too sweet it's a good base for sweet or elaborate frostings.
My mom actually made this recipe and I thought it was going to taste to much like flour and be dry. It was way better than I thought. I would make this recipe but there is only one thing I would change and that would be add just a little bit more butter.
i made this and want to happy with it. It was sticky and really didnt have any flavor.

subset: commoncrawl


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Welcome to Tesco Wine by the case.
We hope you enjoy your visit.
Reference number 071942401
£59.94 per case
Equivalent to £9.99 per bottle
59 Clubcard Points
A powerful full bodied Rioja specifically matured to produce complex, stylish, fruit driven wines
This wine is ideal for drinking now but can be kept for up to 3 years
The winery is in Rioja, a subarea by the Ebro River & Sierra Cantabria Mountains. It is a place for the avant-garde art of Jull Dziamski. It counts as the "Museum of the Illusions" that hosts paintings & sculptures more representative of the artist. Besides the permanent art in the museum, periodically, the winery has cultural art events, wine tastings & gastronomy events. For this cultural activity, in 2010 we received the award Best of Wine Tourism, for Art & Culture.
Eduardo Romero
Rioja is a privileged region for growing grapes & making top-quality wines, with a unique personality & an exceptional aptitude for ageing. The Rioja wine region is located in northern Spain, on both sides of the River Ebro. The local terrain perfectly delimits the region & sets it apart from surrounding territories. The benefits from the two distinctly opposed climates -Atlantic & Mediterranean- are mild temperatures & an annual rainfall of slightly above 400 l/m2 -ideal conditions for growing grapes.
£50.94 per case
Equivalent to £8.49 per bottle
50 Clubcard Points


text:
Rotary Club of Summerville
At the January 9 meeting of the Rotary Club of Summerville, Assistant District Governor Tony Pope presented the club with its Every Rotarian Every Year (EREY) banner for the 2011-2012 Rotary year. The award was presented for every member of the 90-member club making a contribution to the Rotary Foundation in that club year. From left, Pope, Club President Jaime Moore, and Foundation Chair Roland Fulcher. The club meets every Wed. at 12:30 p.m. at Holiday Inn Express-Summerville.


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An unplanned pregnancy. An absent father. Can love really endure all things?
Danielle Kent is anything but Amish. But as destiny would have it, she has fallen in love with an Amish man.
Now she's 18, pregnant, and hopeful that the child's Amish father—Matthew Lapp—will do the right thing and marry her. She knows Matthew plans to leave his Colorado settlement for a life in the Englisch world. But that plan never included a baby.
When Matthew walks away from her and their unborn child, she has nowhere to turn. Her unlikely friendship with Levi offers some comfort—yet they have so little in common. This wasn't the plan she had for her life, and she has never felt so alone. She doesn't want to be pregnant. Doesn't want to be Amish. Doesn't want to trust God.
And yet.
God has plans beyond what her mind can imagine . . . loving plans to show a lost young woman that His love never fails but endures forever.
"Wiseman is among the best at writing moving Amish fiction." —Booklist review of The Wonder of His Love
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Opinion: The cure for the $1,000 toothbrush
Here is a basic fact of health care in the United States: Doctors and hospitals know what they charge, but patients don't know what they pay. As in any market, when one side has no information, that side loses: price secrecy is a major reason medical bills are so high. In my previous column, I wrote about the effect of this lack of transparency on the bills patients pay out of pocket. We know about these bills, which hit us directly. What most people don't know, because the costs are hidden, is that the same imbalance exists with insurance. The employers and employees who buy health coverage have delegated vigilance over health care costs to insurers — but insurers, for the most part, have gone AWOL.
- Two-Midnight Rule Must be Fixed or Replaced, Say Providers
- The Secret to Physician Engagement? It's Not Better Pay
- Hospital Groups Strike Back at Hospital Rating Systems
- AHIP: Enormity of HIX Challenges Sinks In
- Don't Underestimate Emotional Intelligence
- 4 Reasons PCMH Principles Aren't Going Away
- Yale New Haven Health Partners with Tenet Healthcare in CT
- Evidence-Based Practice and Nursing Research: Avoiding Confusion
- Care Coordination Tough to Define, Measure
- SCOTUS Review of NC Board Case 'A Very Big Deal' to Providers


text:
Plant Atlas Biological Services Contact Herbarium Services Contact
Services of the Department The Department of Botany offers a unique combination of resources and experience and a wide variety of services available by contract. As part of the Museum's interdisciplinary Biodiversity Research Center of the Californias, our mission is to serve as the leading center for the scientific study of natural history, biological diversity, and evolution within our region. Biological Services
Herbarium Services
Research Resources
Personnel Jon Rebman, Ph.D., Curator of Botany Margie Mulligan, Botany Field Specialist Judy Gibson, Collection Manager Jeannie Gregory, Parabotanist Manager/Botany Technician In addition, we have a wide network of contacts and cooperative relationships with scientists and biological consultants. |


text:
© The Financial Times Ltd 2014 FT and 'Financial Times' are trademarks of The Financial Times Ltd.
Always learning
"This should be seen as the first true test of the EU as a global power - can the EU finally stand up and be counted and deal with a geo-political crisis in its own back yard?"
By Luke Tomlinson on Ukraine is a test case for American power
"The glass ceiling in law, especially litigation, is very real. For many women, the only way to truly realise their worth and market value is to set up their own firm, and let market forces, rather than a male chauvinist senior partner, decide their worth."
By Josephine Chong on Law firms try female leadership
Market-moving news and views, 24 hours a day


text:
HAL: hal-00739314, version 1 |
ADS Bibliographic id: 2011JPhA...44q5303C |
Detailed view | Export this paper |
Journal of Physics A: Mathematical and Theoretical 44 (2011) 175303 |
Finite-dimensional Hilbert space and frame quantization |
N. Cotfas1J.-P. Gazeau2A. Vourdas |
(2011-04) |
The quantum observables used in the case of quantum systems with finite-dimensional Hilbert space are defined either algebraically in terms of an orthonormal basis and discrete Fourier transformation or by using a continuous system of coherent states. We present an alternative approach to these important quantum systems based on the finite frame quantization. Finite systems of coherent states, usually called finite tight frames, can be defined in a natural way in the case of finite quantum systems. Novel examples of such tight frames are presented. The quantum observables used in our approach are obtained by starting from certain classical observables described by functions defined on the discrete phase space corresponding to the system. They are obtained by using a finite frame and a Klauder-Berezin-Toeplitz-type quantization. Semi-classical aspects of tight frames are studied through lower symbols of basic classical observables. |
1: | Faculty of Physics |
2: | APC - UMR 7164 - AstroParticule et Cosmologie |
Subject | : | Physics/Mathematical Physics Mathematics/Mathematical Physics |
hal-00739314, version 1 | |
http://hal.archives-ouvertes.fr/hal-00739314 | |
oai:hal.archives-ouvertes.fr:hal-00739314 | |
From: Alina Deniau | |
Submitted on: Sunday, 7 October 2012 19:10:07 | |
Updated on: Sunday, 7 October 2012 19:10:07 |


text:
About Shiv Nadar University – SAT
SNUSAT-2013 is a key stage for Admission to Undergraduate programs at Shiv Nadar University for the year 2013 and is required for admission to the following programs:
Schools | Programs |
School of Engineering | - B.Tech. in Chemical Engineering - B.Tech. in Civil Engineering - B.Tech. in Computer Science Engineering - B.Tech. in Electrical Engineering - B.Tech. in Electronics Communication Engineering - B.Tech. in Mechanical Engineering |
School of Humanities & Social Sciences |
- B.A. in English - B.A. in History - B.A. in Sociology - B.S. in Economics |
School of Natural Sciences | - B.S. in Biotechnology - B.S. in Chemistry - B.S. in Mathematics - B.S. in Physics |
All candidates are required to appear for the computer based SNUSAT-2013 to be conducted across the country. Shortlisted candidates will have to appear for Individual Assessment at selected centres.
For more information on Shiv Nadar University Admissions, please visit www.SNU.edu.in or call 1800-102-1768. For detailed terms and conditions governing SNUSAT and admissions at Shiv Nadar University, please visit snu.edu.in/admission/admission_terms.aspx.
SNUSAT-2013 process
SNUSAT—2013 is a computer-delivered test in which each candidate gets a randomly generated exam from a pool of questions. The number of questions and time limit of the test sections are predetermined and, under normal administration conditions, are the same regardless of when and where the test is administered. The computer displays questions one at a time. Only after a candidate takes an action on the first question, will the computer display the next question. The exam is in the following format:
Multiple Choice Questions: 61 questions, 55 minutes
- Quantitative Ability
- Logical Reasoning
- Verbal Ability & Reading Comprehension
- General Awareness
- General Application
Essay Question: 1 question, 20 minutes
Registration for SNUSAT-2013
Step 1: Apply to Shiv Nadar University on oamslive.blueshiftindia.com/snu/website and make the application fees payment either through Credit/Debit Card or Demand Draft.
Step 2: Upon authentication of payment, you will receive an email on the next steps.
Step 3: Once you have received your authentication email, follow the instructions outlined in the "Scheduling of SNUSAT" section below.
SNUSAT does not accept registrations from candidates in any other mode or form.
Scheduling of SNUSAT
Once a candidate's application is found to be complete in all respects and the required payment has been received by Shiv Nadar University, the candidate will receive an e-mail with username and password enabling him/her to schedule the exam. Candidates will be able to select the date, time slot and Test Centre of choice based on the availability of seats. The test slots will be scheduled on a first-come, first-serve basis and a confirmation e-mail sent to candidates on finalization of scheduling.
Pearson VUE offers a variety of scheduling options—
Scheduling of SNUSAT – Retake
Each applicant is allowed to take the SNUSAT - 2013 only once. Candidates can schedule their test anytime during the SNUSAT scheduling window for any time slot depending on the availability.
Process after SNUSAT
Once a student has given SNUSAT, if selected would be called for Individual Assessment to assess each prospect's fitment at SNU.


text:
We are looking for a CMC Senior Consultant to join a leading Regulatory Affairs consultancy based in Essex. This is a permanent position.
1. BSc in a life science qualification and a life science PhD.
2. Someone who has worked in a postdoctoral environment would be desirable.
3. Must be of high scientific calibre.
4. Significant experience of working in biotech or pharmaceuticals companies; or a technical service provider.
5. Commercial experience.
6. Hands on product development experience. Ideally a CMC product development professional that has worked in a field like: process development; manufacturing; analytical development.
7. Must have experience with biological products. Protein and antibody based products is the preference but not a prerequisite.
8. This position is ideal for someone that wants to move away from hands on science but still use their science in a more strategic nature.
9. This position is for someone who enjoys reviewing and writing technical and scientific documents.
10. Experience of preparing regulatory CMC documents would be advantageous.
11. This successful candidate should be client friendly and have a natural flair making them ideal for a consulting position.
12. Excellent communication and writing skills are essential.
13. The candidate will be expected to become involved in business development activities such as presenting at conferences, client meetings etc.
This job is no longer available
HRS Hyper Recruitment Solutions
Friday, November 09, 2012
Friday, December 07, 2012
Tim Seydali
Job Role
Contract Type
Dependent on experience


text:
GR Auto Gallery is pleased to present this 1986 Porsche 944 Cup Car for purchase. This is one of 31 factory built 944 Cup... More
Built with Option M-158, Blaupunkt Reno radio, M-418 body side moldings (color coded), M-425 rear wiper/washer, M-454 cruise control, M-533 factory alarm, M-650 electric... More
1986 Porsche 944 46,836 miles 2.5 L 4-cylinder engine – runs great 5-speed manual transmission Air conditioning Power steering Power windows and locks Leather Seating for four Practical hatchback design Looking for your next... More
PORSCHE: 1984 944, 5-speed, 91K miles, red, sunroof, PA inspected, runs well, black interior, $3,495. 717-487-3596, York, PA.... More
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Outstanding 1985 Porsche 944 Coupe Only 52,000 original miles. This 944 Has the 5 speed transmission Black leather interior Removable sunrrof Kenwood AM/FM CD Lots of books and original records Runs... More
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This 1984 Porsche 944 two door coupe (Stock # B8058) is available in our Benicia, CA showroom and any inquiries may be directed... More
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50,363 PAMPERED MILES. THIS PORSCHE LOOKS NEW THROUGHOUT. I REALLY AM IMPRESSED. AS I SIT IN THE CAR, IT LOOKS PERFECT. THE ASHTRAY AND... More
1986 Porsche 944 coupe a great car at a great price, fun car to drive or add to your classic car collection it'svery clean.financing... More
You know how some cars are easy to find when they're half dead but nearly impossible to find in nice shape? They're usually cars... More
Name another 25-year-old car that can still run with the big dogs both on the street and on the track like this 1986 Porsche... More


text:
- Northern New York Newspapers
- Watertown Daily Times
- The Journal
- Daily Courier-Observer
- NNY Ads
- NNY Business
- NNY Living
- Malone Telegram
Sat., Mar. 15
Joshua C. Elzinga, 24, of 409 Clay St., was charged by Jefferson County sheriffs deputies with petit larceny about 1:30 p.m. Wednesday at his residence.
He is accused of stealing eight 30-packs of Coors Light beer, valued at $163, from Walmart Supercenter, 20823 Route 3, on July 15.
He is to appear in Watertown Town Court.


text:
WASHINGTON—A recent survey conducted by the international health advocacy organization Physicians Committee for Responsible Medicine (PCRM) shows that 11 of the 16 medical universities in Canada no longer use live animals in their teaching curricula.
PCRM asked the Canadian universities if they have live animal laboratories in their medical school curricula. The University of British Columbia replied that it uses about 25 live pigs each year in its undergraduate medical program. Memorial University of Newfoundland also uses pigs, and the University of Western Ontario in London still uses live animals in the classroom, but would not comment on what species of animals are used or how many. Queen's University in Ontario and Université Laval in Montreal refused to answer PCRM's survey. The other 11 universities responded that they do not use live animal laboratories.
Since 1985, PCRM has been tracking the use of live animal laboratories in universities in the United States. Only 34 of the 126 medical universities in the United States continue to use live animals in the classroom. At 33 of the schools still using live animals, students may choose not to participate in a live animal lab and may or may not be offered an alternative. Only one school requires that students participate in animal laboratories.
The use of live animal laboratories as a teaching method is outmoded, expensive, and raises ethical concerns. PCRM advocates state-of-the-art alternatives to animal laboratories, such as interactive CD-ROMS, videos, life-like simulators, and additional or increased clinical experience.
Founded in 1985, the Physicians Committee for Responsible Medicine is a nonprofit health organization that promotes preventive medicine, conducts clinical research, and encourages higher standards for ethics and effectiveness in research.
Media Contact: Jeanne S. McVey 202-527-7316 firstname.lastname@example.com
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Carlsborg council hears nitrate concerns
Published on Wed, Jan 26, 2011
Read More
by AMANDA WINTERS
Sequim Gazette
The Carlsborg Community Advisory Council reconvened for 2011 with new citizen leadership, structure and information on topics of concern.
The council meetings formerly ran mostly under the guidance of Clallam County senior planner Carol Creasey but Director of Community Development Sheila Roark Miller sought to have the meetings run by the citizen council according to Roberts Rules of Order.
The council was established in August 2008 by the county commissioners to make recommendations regarding the growth and management of the Carlsborg urban growth area, which is at a standstill since the Growth Management Board ruled it was invalid because it lacked sewer facility plans.
Don Butler, who owns a business in the Carlsborg Industrial Park, was elected chair and Troye Jarmuth, a resident within the Carlsborg UGA, was elected vice chair.
"We're getting so formal," Jarmuth joked as she took her seat at the front of the room next to Butler.
Nitrates concern county
The council heard two county presentations on nitrates in the Carlsborg UGA, which is one of the reasons the county would like to establish a sewer system.
Creasey stated that while the increasing nitrate levels found in Carlsborg UGA wells are not the reason for the interim controls, which have halted development since 2008, they are a concern and have been for 20 years.
"It's more of a public health concern," she said, later adding, "Whenever there are higher concentrations of septics, there are higher levels of nitrates."
High nitrate levels in drinking water are linked to birth defects, cancer and blue baby syndrome.
Andy Brastad, director of Clallam County Environmental Health, said the composition of soil in Carlsborg, mostly sand and rock, is not as effective in treating waste from septic systems as other soil types.
Brastad said nearly half of Carlsborg's 543 septic systems are conventional and only remove about 10 percent of nitrogen from the waste. Using equations based on nitrate studies of other areas, Brastad said it is possible 4.3 tons of nitrogen are deposited in Carlsborg each year.
Ann Soule, a hydrogeologist with Clallam County Environmental Health, told the council sources of nitrates include septic systems, fertilizer and agriculture.
A federal study in 1999 of nitrate levels from Sequim Bay to Morse Creek found statistically significant increases in nitrate levels in residential areas. Agricultural areas had increases in nitrate levels as well, but they were not statistically significant, she said.
"You cannot deny the groundwater is degrading," she said.
LUD process continues
Tom Martin, of the Clallam County Public Utility District, updated the council on the formation process of a local utility district within the UGA.
An LUD is needed to determine the boundaries of the proposed sewer system and establish a mechanism for payment.
Tentative boundaries were established in September 2010 based on a petition signed by landowners within the Carlsborg UGA. Martin said the boundaries could change and the process is far from over.
The PUD is in the first phases of conducting a cost-benefit study specific to each parcel within the proposed LUD, he said. After that, an assessment methodology will be developed to determine how to apply the cost to landowners.
After applying the methodology to each parcel, a public workshop explaining the purpose of the LUD and the assessments will be held, he said. A public hearing will determine whether or not a conditional LUD will be formed and a final petition by landowners will determine the final boundaries.
Martin said he expects the cost-benefit study to be completed in March or April.
The final LUD decision is expected in 2012.
Reach Amanda Winters at firstname.lastname@example.com.
The Sequim Gazette
is located at 147 W. Washington Street in Sequim.
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rooms have spectacular views over the Lake and beyond.
click here
at reasonable prices
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Rotorua Bed & Breakfast
Our spacious comfortable home has a choice of rooms with both Queen double and Twin beds.
'The dining room and lounge look out over the lake. There is plenty of space in the garden for eating, drinking and relaxing while you enjoy the peace and tranquility.
For the cooler evenings, the lounge has a large wood burning stove to keep you warm.
There are fine views across Lake Rotorua to Mokoia Island, with the volcanic Mt Tarawera in the distance. Te Waerenga Scenic Reserve, with many native trees and ferns, provides the border to one side and farmland with herds of deer, cattle and sheep to the other.
Common visitors to our well established gardens of Camellias, Azaleas and Rhododendrons, includeTuis, Bell Birds and Wax-Eyes.
You will find plenty of apples, lemons, limes, grapefruit, mandarins and plums in the orchard area.
Our sheep, Alpaca, cattle and pig are extremely friendly and can be fed by hand. The chickens will give you fresh eggs for breakfast!
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Read our Reviews
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269 Te Waerenga Road
Hamurana RD6
Rotorua 3096, New Zealand
Mobile: +64 220495492
Phone: +64 (0)73322026


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Monday, March 10, 2014
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NISKAYUNA, N.Y. -- It's a girl! The first baby of the New Year in the Capital Region was born just 17 minutes after midnight on New Year's Day.
Zaniya Buess was born at Bellevue Woman's Center. The baby girl weighs seven pounds, two ounces and is more than 18 inches long.
Besides being a New Year's baby, her parents will have no trouble remembering her birthday.
"It is surprising we ended up with the same birthday. It is amazing. Shocking, you guys are all here," said Martia Higginbothan and Seth Buess said.
Seth's 24th birthday will certainly be a memorable one.


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I don't care who you are, so long as you possess the cuntmentality. I want you naked. I want you clothed. I want your stories. I want your differences. I want you just the way you are and I want you on this blog.
Outside Tumblr Contact:
Anon submissions can be emailed to: firstname.lastname@example.com
MSN: firstname.lastname@example.com
AIM: WickedCorpses
Skype: Maniahum
This blog is owned and operated by a bad ass genderqueer who uses they/them pronouns or any gender-neutral pronoun.
What's the Cuntmentality anyway?
A few things first. You don't have to own a cunt to have the Cuntmentality or even want one. Cunts exist all across the gender spectrum, and affect a wide variety of people. Though just a disclaimer, cis men should tread carefully here, I don't have time to hold your hand and break that down for you.
The Cuntmentality is raw power, derived from a sea of unlimited thoughts, experiences, opinions, fears, dreams, goals, and so forth. It is a call to remove genitals from gender, for cunts are not wed to only one dot in the entire Universe of Gender. It is an idea, an undying answer to those who are need of a safe space, of acceptance and acknowledgement of your pain or shared with others like you. It is the force that bashes back, that doesn't give in, that raises a fist against every oppressive force trying to drive you back into the cultural rot so you can degrade in ignorance and in false messages that claim you're unworthy or that who you are isn't good enough. This is you, this is me, this is every follower that I have in a collective of uncensored beauty that doesn't follow the direction label of the magazine rack. This is the be who the fuck you want to be so long as you're not hurting anyone else mentality. This is the stand up for the people around you mentality. The fuck you I'm queer mentality. The I don't always love myself but today I might mentality. The I'm fucking fabulous mentality. This is the change in perception, the challenge of social norms that dictate how you think, and breathe, the acknowledgment of institutional oppression and every voice that has had the courage to speak up about it, mentality.
The world is unbalanced my friends. We have been lied to on countless occasions. Just know that here, you are never alone and that if you ever need it, I'm never too far. My ask is always open and you're more than welcome to add me on my messenger accounts.
Catching Elephant is a theme by Andy Taylor
Singer Lady Gaga says she feels like a gypsy at heart and doesn't fear being homeless.
The singer, who is yet to buy her own home, admitted she is still "homeless" because she thinks it would be a "waste of money" to splash out on a property when she spends most of her time on tour, reports contactmusic.com.
"I'm a gypsy, you know. I can't plan my life out like that so much. Then I think well, gosh what a waste of money to buy a place and I'm on the road," Gaga said on "The Ellen DeGeneres Show".
"Even though it might not seem like a big deal because I'm a pop singer or whatever, it still hurts to hand over that much. It's a lot of money," she added.[Source: Times of India]
No, Gaga, you're not a gypsy. What you are, is someone who relentlessly reinforces stereotypes. I get so tired of all these pop stars appropriating the word (Miley Cyrus, Shakira, Gaga to name but a few), a word that they clearly have no understanding of.
I also get tired when people tell me that anti-ziganism should never be compared to anti-semitism or other forms of racism.
Isn't that a form of racism in and of itself? Oh, we understand that anti-ziganism is a bad thing, but our racism is worse. No, all racism is bad.
But, I would actually go with an unpopular opinion here:
anti-ziganism is worse (if we're using qualifiers) because people don't believe it's a thing. People don't believe in 'gypsies'. If they do, they believe any form of racism or discrimination is because of something that we did (as one person said to me—stereotypes exist for a reason. He went on to say that 'gypsies' should just get a job and stop stealing things …)
The racism against Rroma and other Walking People has been so institutionalized that it seems impossible to address. In some countries, such as Bulgaria or the Czech Republic, the racism is blatant, even at governmental levels. However, in many countries it is hidden. Rroma are denied visas, building permits, medical care, jobs, housing, education and more on a daily basis.
You may not think so—but comments like Gaga's do nothing to better our situation. As a real Rroma (gypsy) woman, Gaga has effectively wiped out my ethnicity and my lifestyle in two sentences.
Once last week when I clarified that I was "gypsy" (they gave me a blank look when I said Rroma) my classmate said "OH! Like Shakira?!"
I simply walked away.


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20 km
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Woo Hoo! The $1.00/1 Pilgrim's Pride coupon is back and that means really cheap packs of chicken at Homeland!
If you're not familiar with the Pilgrim's Pride website the coupn can be easily overlooked. When you get to the website look at the very top right of the page and you'll see the link
(Thanks Frugal Family Life!)


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Paint My Wolrd Colors
Artist description:
Original, please rate, comment and enjoy! Like 4 hours on it...lol today�s my only day free...im so sorry for not keeping up with your drawings! D:
Created Aug 20, 2010. Unless noted Copyright 2010
Emiily .
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:O You are an amazing artist (: I love the grass, and the water, and everything!
How on earth did I miss this one before??? It is wonderful!!!! I LOVE LOVE LOVE it! 5/5!!!
woww so beautiful! the colours are so enchanting, you have a wonderful imagination :) I really like the amount of detail you put into it ^_^ I also like the way the paint sparkles and the reflection on the water :) 5/5 hearts
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Reload the page and try again.
Parking: I don't have a car
Academics: The Film Program is one of the largest majors and the most successful. There are so many opportunities to work on shoots and there is a real family like feel to the program. Everyone is here to learn and if you help them learn they will be able to work better on your stuff. Its a real give and take society and I love it.
Off-Campus Dining: We are downtown and there are a lot of great places to eat. Toppers and devil dawgs for late night cravings and you are good to go!
Off-Campus Housing: I have only lived on campus and I am going to next year as well.
Drug Safety: There is a lot of drug use. Mainly pot.
Weather: It's difficult to adjust especially for a California native but its not that bad.
Campus Housing: The only problem is the elevators
Scholarships: I still need help but it worked pretty well for the first year
Health & Safety: I have not had many run ins with unlawful behavior however they do post notices about muggings often
Nightlife: it's fun as long as you have a safe ride home and caring friends around you
Transportation: it's a little scary. i got assaulted on the train one week going into school
Majors: lots of majors to choose from
Academics: i don't know much about them but the education is ok
Off-Campus Housing: Chicago apartment finders is great!
Computers: they get the work done
Campus Housing: i don't live in the campus housing but it is very expensive.
Scholarships: i just didn't qualify as a transferring student in spring. I am sure there were scholarship i could have applied for but i wasn't told about them when i asked.
Local Atmosphere: in downtown, there's always fun stuff happening around
Health & Safety: I don't see the patrol cars often. I haven't seen any emergency phones on campus.
Off-Campus Dining: Everything is around this area, but the price is just crazy.
Academics: Acting majors rule! We get a lot of back to basic work, nit them again we also constantly are working with working professionals .
Majors: Everything about my school is hands on. Networking is extremely important part of our goals as a school.
Majors: I didnt have much difficulty getting into the school, so I have enjoyed my experience with Columbia even before I started attending.
Local Atmosphere: Overall its nice but the food is sometimes a struggle.
Athletics: We don't have really sports at our school.
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Written by Whitney Fox
Columbia College is Chicago's best-kept secret. The College can be a great asset for many students, but it's important to remember that Columbia is what it is—an art school specializing in media art. It is one of the fastest paced colleges in the United States, with some of the most up-to-date technologies on the market. It is a place that will make or break you. When you come to Columbia, you will either work harder than you have in your entire life and become somebody, or you will realize that you have another dream. Columbia will not joke around with you. Everything here is very real. Everywhere you go on campus unconsciously puts off an energy uttering the phrase, "roll up your sleeves and get to work." In every classroom, faculty member, and assignment, there is truth to your work and how your life will be if you truly want to work in the field you have come to Chicago to study. Coming to Columbia is an investment in your future and worth every penny you shell out of your pocket.
Columbia students work hard. There is passion in what they do. On the weekends, yes, they go out with friends, but more than likely what they are talking about is not how the football team did, or what happened to so and so—it's about projects, life, ideas, film shoots, pictures, shows, and stories. This is a grown-up campus committed to getting you where you want to be, but only if you are willing to put in the work.
Compared against the students in the chart, you are in the:
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Vans X Holden Video
Posted Sept. 30, 2011
The Holden Snowboard Boot and SK8-Hi Shoe Project Began as an interactive project exploration between Vans and Holden, and led to a discovery of the common values and design sensibilities the two brands share. The result of this truly collaborative process was a perfect blend of Holden's progressive yet timeless approach to materialization and detailing built around the foundation of Vans' classic styling. This premium performance offering from Holden and Vans bridges the gap between the street and the ...
"The Art Of Flight" World Tour Hits Denver
Posted Sept. 28, 2011
Eric Willett at "The Art Of FLIGHT" Denver Premiere. Words and Photos: Larry Nuñez Brain Farm Cinema's "The Art Of FLIGHT" World Tour continues to steamroll its way across the country and made a stop in Denver, Colorado on Tuesday, September 27th, 2011. One of the crew's favorite venues, the elegant Ellie Caulkins Opera House in downtown's Performing Arts Center is a highlight of the tour. Known in opera circles as "the Ellie," this world-class acoustical hall ...
Andreas Wiig in "Vacation" World Premiere Teaser
Posted Sept. 26, 2011
After most every other snowboard movie has come and gone, it's finally time for Vans Team Rider Andreas Wiig to shine. The World Premiere of Forum's "Vacation" is coming to the Huntington Beach, California Pier this Wednesday, September 28, 2011. Andreas will be there, so should you! If you're in the area, join him and the rest of the SoCal shredders for what's sure to be a rowdy time.
Arthur Longo At Bottom Line World Premiere
Posted Sept. 23, 2011
It's that time of year, and the Vans Team riders' new movies just keep on coming. This time it's Arthur Longo at the "Bottom Line" premiere somewhere in Europe. They don't mess around when it's time to party over there, and the photo gallery from this year's event proves it. More than 1500 people showed up to support the Pirate Productions crew, who brought in a ton of DJs to keep the crowd entertained. They ...
Vans Team At First Feeders Event In Portland, OR
Posted Sept. 21, 2011
The first of The Feeders events went down in Portland, OR last weekend, and Team Vans showed up strong to support the local scene. The Feeders are exactly that—3 smaller rail jams sponsored by Zumiez to give local riders at each stop an opportunity to win an invitation to the main Downtown Throwdown events. The first DTTD is in Seattle on Oct. 9th with another in San Francisco on Oct 29th. Both contests have 25 riders competing for $8000 ...
Win A Trip To Ride With Andreas Wiig At Keystone
Posted Sept. 19, 2011
Keystone Resort and Andreas Wiig have teamed up once again to offer one lucky winner an all expenses paid trip to Colorado to spend a day on the mountain together. All you have to do is check out Keystone's facebook page for the details. Don't miss your chance to shred with Andreas and enjoy a free trip, a whole bunch of brand new gear and an experience that you'll never forget.
GNU is feeding your hunger for shred with THE FEEDERS!
Posted Sept. 15, 2011
Gnu Snowboards is once again bringing you The Feeders! – a series of amateur qualifiers to the Downtown Throwdown. Snowboy Productions will be building an amazing rail set-up and bringing in 40K lbs. of snow for 40 lucky snowboarders to shred on in the parking lots of their local Zumiez location. This event is free for spectators and there will be autographs from guest pros, sponsor tents with giveaways, tons of snowboard action, music and even a free movie premiere of ...
Videograss World Tour In NYC
Posted Sept. 14, 2011
Words and Photos: Larry Nuñez With all the hype and hoopla surrounding the grand scale "The Art Of FLIGHT" Premiere in New York City last week, Videograss decided to keep it a little more homegrown with a low key snowboard movie showing in NYC's historic Lower East Side. The free, no-expensive-ticket-needed affair was held at The Draft Bar on Ludlow St., and came complete with a $1000 bar tab courtesy of Videograss and Vans. The Big City's snowboard ...
Zac Marben Solo Art Show at AR4T Gallery
Posted Sept. 13, 2011
ZAC MARBEN SOLO ART SHOW OPENING RECEPTION: SATURDAY, SEPTEMBER 17, 2011 SPONSORED BY: ARNETTE & VANS MUSIC: DANO FORTE's JUKE JOINT FREAKSHOW &! EL MYSTERIOSO ZAC MARBEN: AR4T Gallery is pleased to welcome charismatic snowboarder and artist Zac Marben. This will be Zac's first solo exhibition and features all new paint, ink and paper-incorporated works by the young artist. Zac Marben is known for his naturally creative style in art, snowboarding, music and life. His energy is infectious and pours ...
Boa Reel Pink Snow Campaign
Posted Sept. 12, 2011
100% of Reel Pink Snow Product Proceeds to Benefit Boarding For Breast Cancer (Denver, Colo.) – Boa Technology, maker of the award-winning, patented Boa Closure System, is proud to announce the launch of project Reel Pink, a national campaign aimed to raise awareness for breast cancer through the sale of limited edition pink Boa dials for snowboard boots. One hundredpercent of all proceeds from the purchase of Reel Pink snow product will bedonated to Boarding For Breast Cancer (B4BC). "We are ...
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Glitter. It Does a Body Good.
I like lingerie. Sure, it fits me a little differently than the model in the catalog, but I don't let that stop me. I don't wear it for my husband, because honestly, he thinks lingerie is just an impediment to the nakedness – I wear it for myself. And I don't wait for some over-emphasized special occasion. Slinking into a flirty nighty or a delicate chemise on a Tuesday night works just fine, thank you very much. It makes me feel sexy and lets my husband know exactly what is on my mind when he climbs into bed after the fifth consecutive read through of Camilla the Cupcake Fairy.
But one night, I realized my husband had seen every little silk, see-through, or sinful get-up stashed in my top drawer. Multiple times. How I could find a new way to give myself that little ego boost that comes with lace and leather?
Bombshells, I had a "lightbulb moment." There are so many fun and sexy ways to decorate your body. The options don't end at lingerie and a high-and-tight bikini wax. Add that little something special and watch your man's eyes light up like a Roman candle. Plus, it's impossible not to feel sexy when you've decorated your body like a goddess.


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Supporting food that is Good, Clean & Fair.
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April 5, 2012 from 6:30pm to 9:30pm – The Center of Spring's Pending Explosion It's the "Well it's about time you clowns got started with your Potluck Season" Potluck In truth we were going to call it the Porch Season Potluck but the reality is you've been wondering why we've b… Organized by The Gods of Yummy | Type: potluck
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Get Living Without's FREE Recipe of the Week
Delicious allergy-friendly recipes for you and your family
Ask the Chefs
Oct/Nov 2011 Issue
In the Kitchen: Gluten-Free Cake Mix, Sulfite Allergy, and More!
Is it possible to substitute a gluten-free cake mix (it's 15 ounces) in a recipe that calls for a "regular" cake mix that's 18.25 ounces? I'd love to be able to convert some of the recipes I enjoyed before going gluten free.
You raise an excellent question. A recipe's success is based on the ratio of wet to dry ingredients. The two cake mixes (15 ounces and 18.25 ounces) have different values in that equation so substituting one for the other isn't likely to produce satisfactory results. To correct the difference in amounts, you can do one of the following:
(1) Add an additional 3.25 ounces of this or any other gluten-free cake mix to equal 18.25 ounces. Most gluten-free cake mixes contain a similar combination of flour blend, sugar and baking powder so you should be able to use them interchangeably, provided they're the same flavor variety.
(2) Use the 15-ounce gluten-free cake mix but reduce the liquids in your recipe by 18 to 20 percent. This option can be tricky in terms of getting the exact measurements and you may need to adjust your entire recipe accordingly.
(3) Use an 18.25-ounce gluten-free cake mix. The outcome should be very similar to your original recipe.
I recently spotted your recipe using the bottom of muffin tins to make small pie shells—but now I can't find it. Can you help me?
or Black Bean Chipotle Chili in Masa Cups instructs readers how to shape gluten-free dough into mini-masa cups to make tasty appetizers. You can find this recipe at LivingWithout.com/masacups.
This technique is an easy way to create mini-shells for bite-size pies, quiches and tarts. Lightly grease the cups of a mini muffin tin (usually 12 or 24 cups per tin). Then press a small ball of gluten-free piecrust dough into the bottom and up the sides of each cup. Add your favorite sweet or savory filling and bake, usually at 350°F, until filling is cooked through. You can also prebake these little cups. Once cooled, fill them with gluten-free, dairy-free pudding; chill and enjoy.
I've made your gluten-free, dairy-free, egg-free French bread and am totally impressed. But how do I add seeds to the outside without using an egg wash? I tried oil once but it didn't work.
We're delighted you're enjoying our recipe for allergy-friendly French bread, available at LivingWithout.com. To get seeds to stick to the outside of your loaf, simply brush the surface of the dough with a light coating of milk (whatever type you can tolerate) and sprinkle seeds over the surface. Place loaf in the preheated oven and bake as instructed. The seeds should adhere.
I've had almost no success with making gluten-free bread or finding a commercial brand I like. I was thinking about trying a bread machine and wondered if there's any reason to purchase a specific brand for baking gluten free. I'd rather not use a mix.
Gluten-free bread dough tends to be much denser than conventional dough partially because of the guar gum or xanthan gum that substitutes for the gluten in wheat flour. These gums replace gluten's "glue-like" characteristics, which help the bread rise, hold together and have a pleasant mouthfeel or texture. For that reason, select a bread machine with a very powerful motor and two paddles. I prefer a horizontal loaf to a vertical one. Look for a machine with a programmable cycle, so that just a knead-and-rise cycle can be selected, or one that features a gluten-free cycle. The three brands that contain some or all of these features are Breadman, Cuisinart and Zojirushi. For my money, any of these are a good choice for gluten-free breadmaking. Since you're not keen on using commercial bread mixes, try the delicious bread recipes at LivingWithout.com.
I have celiac disease and my son has a very bad sulfite allergy. I see you have lots of gluten-free recipes but what about sulfite free?
In general, sulfites aren't found in the recipes we publish. Dried fruit can contain sulfites, as can wines and deli meats. For these items, select sulfite-free brands, such as Applegate Farms and Wellshire Farms deli foods, and look for organic wines with no added sulfites.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and creator of Gluten-Free Pantry's gourmet baking mixes.
Send your questions to Ask the Chef, Living Without magazine, 800 Connecticut Avenue, Norwalk, CT 06854-1631 or firstname.lastname@example.com. Include your full name, address and daytime phone number. Letters become the property of Belvoir Media Group, LLC and may be published in other media. Submissions chosen for publication may be edited for clarity and length.
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Comments (3)
My understanding is cream of tartar also contains sulfites. Thus no baking powder. Since I also have a yeast allergy I have yet to find a bead or any baking recipes that I can consume. Any suggestinos?
Posted by: firstname.lastname@example.com | October 27, 2011 7:53 AM Report this comment
Eden Foods, a company which markets Kuzu Root (a starch which can be used the similarly to arrowroot or cornstarch - although it is supposed to be a stronger binder). The customer service representative told me they use NO sulfites in the processing of any of their products. Although Kuzu (made from kudzu) may be pricy, if you are using it for a thickener it should last you quite a while.
Posted by: Elgie | September 29, 2011 12:36 PM Report this comment
I'm struggling to find recipes that are sulfite free. The flour mixes have corn or potato starch and those of us with sulfite allergies can't have either of those ingredients. What do you suggest?
Posted by: AnnZ | September 27, 2011 10:45 PM Report this comment


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Around the Racecourse, Part 3: Starting Made Simple
With the prestart work done and a gameplan in hand, Steve Hunt simplifies the starting game in his third installment of Around the Racecourse. From our April 2011 issue.
In the first two installments of my ongoing series in this space, we've learned how to make use of our pre-race warm-up, and how to make a game plan worth sticking to. That's all fine and good, but only if you can capitalize on that plan with great start. Let's get to it.
Most successful races begin with a clean start near the favored end, allowing you to sail fast for the first few minutes. While you're sailing fast, those with poor starts are fading back, stuck in bad air and water. Once they're done for, the racecourse opens up, and it's much easier to sail smart and execute your game plan.
I love great starts, and Paul Elvström does too! He once said he puts 90 percent of his "race energy" into the start, knowing that if he shot out ahead of the competition, he gets a rush of excitement and adrenaline, prompting him to hike hard and sail fast. There's a lot to be said for a confidence boost right away.
Getting a front-row start consistently is easier said than done, but there are definitely rules-of-thumb to follow and "plays" you can use in different situations to help you pull off a good start on a regular basis. These rules are all designed to help you be on the line, with speed, at the gun. That's your No. 1 priority.
To be on the line, or slightly behind it to be safe, at the gun, it's necessary to have a good understanding of where the line actually is. This comes from sailing up and down the line a few times before the start, calibrating your eye and from practicing how to accelerate your boat in specific conditions. Your mission should be to become the master of time and distance in your specific boat. Every boat accelerates differently, and conditions play a large part as well.
This understanding is an art form that can only be mastered through practice. The teams I sail with make time and distance practice a fun exercise. We are always challenging each other to guess how long it will take get from where we are to a specific point, such as the pin end of the starting line, a lobster pot, or channel marker. For example, I might say, "OK team, how long will it take to sail from here to the pin? I'm starting my watch now, and I'm guessing 43 seconds." Then, everyone guesses, and the closest one wins. It's fun, challenging, and a great way to get everyone in tune with time and distance.
We also practice starting before the actual start, giving ourselves a 2-minute sequence and setting the goal to "win" the pin or boat, whichever end we are near. The goal is to be at full speed, sailing closehauled for at least a second or two before the virtual starting signal, and have the bow hit the line with perfect timing. If we don't nail it the first time, we do it again.
Once you feel comfortable with where the line is and your time and distance abilities, getting a good start is only matter of positioning your boat in a space that allows you to execute your skills.
What's the best way to find an open space on the line, one that allows you to accelerate and hit the line with full speed? I recommend a port-tack approach. With a port-tack approach you're sailing against the grain because the majority of boats are on starboard during the final minute before the start. While sailing on port, you can scan the line looking for open spaces. Don't just look in your immediate area. Scan the entire line to spot less congested areas. By sailing against the grain on port-tack, more spaces will become available to you, where as, if you're buried in a starboard-tack group, with everyone creeping toward the line, the scenery rarely changes, and you have fewer options.
On your port-tack approach, spot your destination and tack into the space, tacking underneath a starboard tacker and briefly luffing to develop more space to leeward. This will be your runway to accelerate when the time comes. A useful trick is to pretend you're going to keep sailing past the starboard tacker, not making eye contact or heading up toward them, and then tack at the last second from almost astern of them. Doing so keeps the starboard tacker from defending against you and gives you a strong hidden (from the race committee that is) position to leeward with maximum runway between you and the starting line. If time is running down and no one is coming to steal your hole, it's now just a matter of accelerating and having accurate time and distance.
Defensive Plays
If nearby boats try to poach your hole, you have to fight to protect it. Typically, boats try to steal your hole in one of two ways. They come from behind on starboard or use the port tack approach. It's easy to get involved with the boat to windward and lose sight of others approaching, but you have to keep a vigilant watch and be aware of your surroundings. This is a great time for crewmembers to help by looking around and communicating potential threats to the skipper (maybe assign one person exclusively). The key is to defend your hole before you lose it.
On one of the more successful teams I race with, Alan Field's Melges 24 team WTF, we've made up names for hole poachers: bogeys and sharks. Bogeys are port tackers and sharks are coming from behind on starboard. By naming these intruders Alan knows exactly where to look when we notify him. I may say, "Potential shark coming," or "Bogey coming in hot."
If a shark is approaching, bear away, and match their speed before they hook you to leeward. While reaching in front of them it sometimes helps to tell them to go above you and point to the hole you just created. Once they head up, you then luff up, pinning them, and re-creating as much of a runway as possible for your acceleration.
Another technique to defend against sharks is to sail across your hole toward the next boat to leeward, making your hole much less appealing and possibly too small for the shark to fit. Ideally you make the hole just less than a boat width, but no smaller. Often the shark will be discouraged and continue sailing looking for a bigger hole. After using this technique you have to work hard to develop a hole to leeward again. A tight main and loose jib will help you climb to windward as much as possible before bearing away to accelerate. You now have a smaller hole than before but at least you have some room to get moving. If you get hooked late in the sequence, you're in serious trouble.
When a port-tack bogey comes lurking, bear away early and aim at them, or aim at the space you envision them tacking into, putting them in a tough spot under the rules. By aiming at them and sailing fast you force them to tack before they want to, or bear way and duck you looking for an easier hole to steal. Use the speed you generated by bearing away to luff hard, maybe slightly past head to wind (as long as you don't foul anyone), to create as much of a hole to leeward as possible.
The more crowded an area you initially find, the greater chance there will be poachers trying to steal your hole. The bigger the space you find on your port-tack approach, the better.
Important Rules of Thumb
When you are sailing back and forth in the last few minutes looking for lesser congested areas and timing out your final approach, keep your options open to tack or jibe. Slow down or speed up to break overlaps with boats preventing you from tacking or jibing. You can slow down by swerving or luffing sails.
During your final approach a trailing boat can be a serious threat. When jibing onto port for you're your final approach, pick a space where no one will be close behind. If someone is following you close astern, they have the option of tacking under you as you tack under a starboard tacker, thereby claiming your hole. A nice move when someone is close behind you, which usually catches them off guard, is to luff head to wind quickly with a hard turn. Usually the trailer will keep sailing past you, at which point you can bear away and now you are the trailer. Finally, avoid stopping completely if you can. It's best to keep some flow over your blades and sails during the final 30 seconds, especially just before you accelerate. Doing so helps you get up to speed much faster.
Tying it all together_
During your pre-race research you sailed up and down the line a few times using a line sight, getting a feel for the line. You also practiced a few accelerations at a mark to calibrate your time and distance for the conditions. You have played the time and distance game with the crew so your time and distance estimates are fairly accurate when estimating which open spaces are available to you on your final approach. As time is winding down in the sequence you are keeping your options open to tack or jibe while sailing back and forth. Now in the last minute or so you execute the port tack approach, making sure there's no one on your tail, and you find a sweet open space. You position yourself in the open space by lee-bowing a starboard tacker from a deep position almost near their stern. You and your crew stay alert and aware of any poachers, using defensive plays against them. Now it's just a matter of putting your boat on the line, with speed, at the gun.
Read Steve Hunt's next installment on sailing a conservative first beat.


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1 bedroom condo 1 1/2 blks Moreys pier and beach Clean in Wildwood
- bedrooms 1
- baths 1
- sleeps 5
- pool yes
- hot tub no
- pets allowed no
- type Condo
- community
rates (USD)
/ week
vacation rental description
This is a clean cozy condo located a block and a half from Wildwoods
Morey Pier boardwalk and the
ocean. CLOSE TO AMUSEMENTS AND SHOPPING
The condo is on the first floor with pool view. There are newer
ceramic floors and rugs. It has a
fireplace,full kitchen with granite counter tops. It is very quaint
and cozy.
Family setting
property availability
Last modified on 09-10-2008 at 4:12 PM.
email owner view full calendar
Bobbi Groves 856-478-4002
condo rental amenities
There is a full bed and a single bed located in the bedroom. A sofa
bed is in the livingroom. Sofa
and love seat with fireplace in livingroom. It has a full kitchen
with new appliances and wicker
kitchen table along with bar stools. Closet for storage.
2 tvs blowdryer iron
dvd player
utensils, pots and pans
please bring your own sheets and towels
activities and attractions in Wildwood New Jersey
pool, ocean, water parks, skateboard parks, amusement rides for all
ages, arcades, water skiing,
dolphin watching, fishing, parasailing, churches, stores and nearby
15 min. from Historic Capemay
vacation rental rates
900-1075 a week
Sun.- Fri. special 900$... a 25$ dollar dinner giftcard will be included as a special gift
Bobbi Groves 856-478-4002
payment methods
Owner has not provided their accepted payment methods
Prior to paying a reservation deposit, always verify payment instructions by calling the phone number displayed on this listing page. By contacting the owner directly and paying by an approved method - credit card, paypal, check or bank transfer - your reservation payment will be protected up to $1,000.
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The diplomat spoke hours after Louis Gallois, chief executive of Airbus parent EADS, had complained that the aircraft firm was suffering "retaliatory measures" from China including a refusal to approve orders for long-haul jets.
"I think that this should be seen as a show of the strength of China's opposition to the inclusion of aviation in the ETS," the senior diplomat told EurActiv, speaking on condition of anonymity.
But if no agreement could be reached, "this will not be the end of the counter-measures," he warned.
"We do not want a trade war," the official continued. "We hope that the EU will make a smart decision so that we can resolve this with our international friends and partners, in the framework of the ICAO," he said, referring to the International Civil Air Organisation.
The official, who had not received instructions from Beijing, said he was speaking in a personal capacity.
Brussels welcome
Isaac Valero Ladron, the spokesman for Climate Action Commissioner Connie Hedegaard, welcomed the diplomat's recognition of the need to address aviation as a priority.
"Now we need to continue the serious work at ICAO to reach a global agreement," he told EurActiv in a written statement.
"The EU remains truly committed to make this happen," he said. "In the event of an ambitious global agreement in force, we will review our legislation.''
Negotiators at the ongoing ICAO talks are said to have whittled down their various options to two: a global cap and trade system, or an offsetting scheme.
Baseline and credit
The global trading scheme could resemble either the EU's ETS, or a 'baseline and credit' scheme – favoured by Washington – in which airlines could sell carbon permits if their emissions were below an agreed baseline, or buy them if they were above.
More simply, the offsetting scheme would involve a levy on aviation emissions to raise funds for climate-related projects.
EurActiv understands that an ad-hoc group is working to resolve the issue and EU diplomats say that they are hopeful a global solution can be found by the year's end.
"We have a little bit of time because the quota restitution – the moment at which airlines will have to pay for the carbon credits they have issued in 2012 – arrives only in April 2013," one senior EU diplomat told EurActiv.
"This leaves us time to find solutions."


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$1875 Best Value! Bright Spacious Studio West 120s RSD Elvtr Lndry Columbia Univ Teachers College
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Teen, 3 kids killed in train-van crash from Alberta, Saskatchewan
Several prairie communities are shaking with grief after three children and a teen were killed when a camper van being driven by a 15-year-old boy collided with a freight train near Broadview, Sask.
The crash killed the driver's younger brother and sister and two young family friends.
Dead are:
- Bailey Morrison, an 11-year-old girl from Turner Valley, Alta.
- Roy Morrison, a seven-year-old boy, both from Turner Valley, Alta.
- an 11-year-old girl and family friend, who had recently moved from Turner Valley, Alta., who is not being named at the request of her family.
- Tori Delarue, an 18-year-old woman from the Whitewood, Sask., area.
The driver of the camper van, Luke Morrison, and his mother Vicki Morrison, 42, survived the crash. Vicki had been in the passenger seat.
Bill Thomson — Vicki's father, and the grandfather of Luke, Bailey, and Roy — said he wonders how his daughter and her son will manage.
"Accidents happen, it doesn't mean — it's just the way it... I don't know of anything that could make the system different or better. It just — things do happen, that's all there is to it," Thomson said.
Thomson spoke with CBC News from his home in Alberta. He said he had been in touch with his wife and with Vicki, who are in Saskatchewan.
"By the time [Luke] saw the train he felt it was just too late to stop, and he thought — he was hoping he could get across," Thomson said.
"A millisecond difference and he would have — that's all there is."
In Turner Valley, a makeshift memorial had been placed on a wall of the local school.
"You will be missed," the memorial reads.
Bailey and Roy Morrison were Luke's brother and sister. The siblings' father died a few years ago in a farming accident, CBC News was told.
The 11-year-old girl was a friend of the family. She had recently moved to Chestermere, Alta. from Turner Valley.
Tori Delarue, 18, was another friend of the family.
Angelina Merkel, a co-worker of Delarue's at the Whitewood Co-Op store, said Tori was beautiful, and good-spirited.
"She would do anything for anyone. The world is just not the same without her," Merkel said.
The accident
RCMP and emergency medical crews were called around 6:45 p.m. CST to the crash site on a grid road south of the Trans-Canada Highway, just east of Broadview and about 150 kilometres east of Regina.
Police haven't said what might have caused the crash at the uncontrolled rail crossing. It was during daylight hours and the weather was clear at the time.
According to RCMP, the van was going south on the rural road, and the train was westbound.
"The train could have been proceeding in the blind spot of the driver," Cpl. Rob King, a spokesman for the RCMP in Saskatchewan, said Friday. "Maybe he just didn't look. It's impossible to determine fault."
In both Saskatchewan and Alberta, it's legal for a 15-year-old to drive with a learner's permit provided there is an adult in the vehicle.
RCMP said the driver had a valid learner's permit, issued in Alberta. King added it was too early to say if driver experience played a role in the crash.
According to King, the freight train was moving at about 80 km/h at the time of the crash.
A team with the Transportation Safety Board of Canada was on its way to Broadview to investigate.
Police said the 15-year-old had severe injuries and was transported by an air ambulance helicopter to Regina. His mother was taken to Broadview for treatment, but was later released.
The head of a national rail safety organization, Operation LifeSaver, told CBC News on Friday that drivers need more education about the dangers of uncontrolled level crossings.
"Quite frankly, when you go through drivers' ed or training they don't spend as much time as they need to go over what can happen at railway crossings and the dangers they can have," Dan Ditota said.
Kevin Hrysak, a spokesman for the railway company, said there were two employees on the freight train at the time of crash.
They were not hurt, but they, and the railway company, are distressed by the crash.
"Our heartfelt sympathies go out to the family and friends of those involved in this unfortunate incident," Hrysak said.
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Private Dining
Bar Boulud
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Reviews ›
1900 Broadway
New York, NY 10023
Upper West Side
Getting there ›
$30 and under
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Bar Boulud Details
Dining Style:
Casual Dining
(212) 595-0303
Hours of Operation:
Dinner: Monday-Thursday: 5:00PM - 11:00PM
Friday-Saturday 5:00PM - 12:00AM
Sunday: 5:00PM - 10:00PM
Lunch: Monday-Friday: 11:30AM - 2:30PM
Late lunch offered at the bar and terrace from 2:30PM - 5:00PM
Brunch: Saturday and Sunday: 11:00AM - 4:00PM
Payment Options:
AMEX, MasterCard, Visa
French, Provencal
Executive Chef:
Olivier Quignon
Dress Code:
Business Casual
Accepts Walk-Ins:
Additional Details:
Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Full Bar, Late Night, Patio/Outdoor Dining, Private Room, Weekend Brunch, Wine
Special Events & Promotions:
Getting there
Cross Street:
64th Street
Public Transit:
Columbus Circle and Lincoln Center subway stops are within blocks of the restaurant. Local Broadway bus lines stop directly in front of the restaurant.
Parking Details:
Garage on 64th Street between Broadway and Central Park West.
A word from Bar Boulud
Bar Boulud is Chef Daniel Boulud's bistro and wine bar located across from New York City's Lincoln Center. An exquisite array of housemade charcuterie complements sumptuous French cooking for both lunch and dinner. Bar Boulud offers a 3 course price fixe for lunch for $29 and dinner for $45.
Outdoor dining is available on the terrace seasonally. Three private wine-themed dining rooms adjacent to the wine cellar are also available for private events.
Foodspotting photos
See all photos >
Diner Reviews
First time at this restaurant but
I'll definitely be coming back. The overall ambiance was fantastic. Staff was very nice and friendly, genuinely friendly. If you want a spot with an extensive wine list and bar, this is the place to go. Got to try a lot but and will continue down the list the next time I'm back. The food was fantastic. I'm no expert on french cuisine. All I know is good food is good food, regardless the style. You have to get the Grande Charcuterie, I could snack on that all day everyday. My fiance and I got two different entrees and shared. Duck breast and ravioli were amazing. There was a lot of good choices on the menu but we went with what the waitress recommended and she was on point. I can't wait till I go back again."
Dined on 3/12/2014
If I hadn't known better, I would
have thought I was in a diner. Not a good diner. Nasty salad of overdressed bruised and broken Boston lettuce. Cold and greasy fish and chips that clearly had not been cooked to order. I recommend it only because I have enjoyed it other times."
Dined on 3/11/2014
i had not been to this restaurant
for over a year. I think it is even better than the last time. The menu truly reflects the heritage of the owner Daniel and his chef and I loved my Boudin plate and my Ile Flottante."
Dined on 3/11/2014
We ordered the wine feature and
were first surprised by the pour size (small) and then by the price (which we had not asked) when we got the check. $25 per pour was a bit pricey for the amount served. The burger was an interesting combination of beef, short rib and bacon. The bacon was exceptionally fatty and was not eaten. Our waiter was moderately attentive; the sommelier same; the food servers and bus staff were right on."
Dined on 3/9/2014
I went to Bar Boulud for lunch on
Sunday with a friend and her son, and we all liked it very much.Amazing food in very cool ambiance. One can have a delicious american burger as well as a french croque madame. New York with a Parisian bistro accent.What could be better?"
Dined on 3/9/2014
I picked Bar Boulud because it was
convenient to the Lincoln Center, and we wanted dinner before the opera. Everything about the restaurant was outstanding, and our group decided that this would at the top of our list of spots to frequent when we are in New York. Thanks for making our evening so special."
Dined on 3/8/2014
My friend and I both ordered the
Soupe de Pois Casses (split pea soup w/ bacon cream) for our appetizer which was absolutely delicious. Unfortunately, we weren't the biggest fans of the Pappardelle Paprika for the main course. We got the Ile Flottante and Clafoutis for dessert which were both good. The croissants were fantastic and overall, I'd say this is a great deal for a fancier brunch in the city. The servers were very attentive as well, which was nice."
Dined on 3/9/2014
After having had probably the
worst dining restaurant week experience ever, and maybe just the worst meal ever in NYC, at Shun Lee right around the corner. My friends and I decided to end the culinary week at Bar Boulud. Yay! As always the food is delicious and interesting. I love thus place and it never disappoints. Fresh and oh so pleasing.The atmosphere is warm and inviting, our waiter was kind, knowledgable and welcoming. I will always go back to Bar Boulud:-) Thank you Daniel for feeding NYC."
Dined on 3/7/2014
I had been to Bar Boulud once
before for dessert and the experience was amazing. This time I went with two friends for their Restaurant Week menu. My reservation was initially for two, but the staff was accomodating and found us a table for three in no time. No complaints about the service: it was very good. The appetizers (split pea soup and pate) and entrees (hangar steak and fish and chips) were good, but not fantastic enough for us to want to return and try the other dishes. However, the desserts were out of this world and that is where Bar Boulud truly shines. This is the perfect place to grab a drink and a dessert when you're in the area."
Dined on 3/7/2014
Restaurant eek menu a bit on the
ordinary side, but quality excellent although portions small. And prices high. Think Daniel Boulud produces extrraordinary food and will save next visit for an extraordinary occasion. However, I'm a middle-class guy and that occasion may never arrive, there are so many good restaurants available whose food is good and prices lower. If price were no object I'd be here on a regular basis."
Dined on 3/6/2014
Excellent food. Husband and I
shared 2 different appetizers-- both delicious. Main course was also good. Only problem was dessert, which was late in coming and almost made us late for curtain at LC. Evidently it needed time to be "put together." Unfortunately I had to gobble it down in a hurry and leave it unfinished. On the other hand, we've eaten at Bar Boulud several times before, and timing has not been a problem before. Would certainly still return."
Dined on 3/6/2014
Food remains delicious, service is
warm and friendly. Great to have excellent food in a casual setting as opposed to some of the more formal restaurants with excellent food, but a stuffy ambience."
Dined on 3/6/2014
We had a good pre dinner pre
opera! A nice table, with a good wine and also good prices!"
Dined on 2/26/2014
The lunch was a good value and had
interesting choices. we loved the pea soup,more delicate and subtle than usual, the pasta dish we chose was interesting and the dessert was exceptional. My only caveat was the choices for entrees: they were conventional, fish, chicken and pasta."
Dined on 3/6/2014
I have been to Bar Boulud for
lunch a few times now, and it has been wonderful every time. I would highly recommend this restaurant or the more casual bar next door to anyone in the area. I will be returning for lunch every restaurant week!"
Dined on 3/5/2014
Very good place, excellent
traditional French dishes as well as more innovative cuisine. Fair price considering it's such a famous restaurant; you can go for $50 per capita if you're smart about what you order. Also a great location, being right next to Lincoln Center and a bunch of other restaurants. Make sure to stop by the épicerie right next to the restaurant, they sell nice madeleines and such."
Dined on 3/5/2014
I went here for restaurant week
and loved it! Great price and great sample selections."
Dined on 3/4/2014
Had a wonderful dining experience
during restaurant week at Bar Bouloud! I was accomodated at the great communal table, ambience was fine, and had the best fish and chips with dill sauce ever! Torrone ice cream for dessert was unforgetable too!"
Dined on 3/4/2014
I had high expectations,
especially since I had such a wonderful experience at Boulud Sud just right next door. The hostess was an idiot. I thought she had signed us in, but after waiting almost half an hour, after being 5 minutes early for our reservation, we were finally seated after 2 people were seated who came in after we did, and only after we made a stink about it. The food was ok. Like I said, I had higher expectations since the food next door in Boulud Sud was amazing, so it was a bit of a letdown."
Dined on 3/2/2014
I loved the food and the
attention. I attended Opera performances at the Metropolitan Opera, so the location of the restaurant is perfect."
Dined on 2/26/2014
The food was not as good during
Restaurant Week. Pate campagne was under-flavored. Split pea soup with bacon and cream on the contrary was very flavorful, and probably the best savory dish. Fish and chips' fish was soggy and drenched in oil. The poulet grille was okay. As for the desserts, all three of the options were spectacular! Love love love them. The servers did not even acknowledge us while our server was not exactly attentive."
Dined on 3/3/2014
Met up with an old colleague for a
nice relaxing brunch. Food is excellent and the service was outstanding. A nice treat on a rainy day."
Dined on 2/21/2014
This was our second time at Bar
Boulud. We had under an hour to eat and be on time for an opera performance that started at noon. We were assured on the phone that if we informed the server of our schedule, we would not be late. And we weren't! However, dining at Boulud should not be a rushed affair. There are too many excellent food choices for a small amount of time. My French grandparents would have been appalled at our not taking our time to savor the meal. We plan to return when we have the time to appreciate the experience of a good meal well served."
Dined on 3/1/2014
Bar Boulud has always been my go
to place when in the Lincoln Square area. The casual nature of the room and the superb cuisine make for a very enjoyable experieince. The only downside is that if you are unfortunate not to get one of the booths in the rear of the restaurant, the tables in the front can be a bit challenging space wise. The friendly staff and dining options should make it one of your must dos when in the area."
Dined on 2/27/2014
Very good place and would always
come back, meals are perfect staff is amazing."
Dined on 3/1/2014
Our server was too chirpy, a
chronic problem here. I feel as if they're trained for tourists. The cauliflower soup was sensational. Also the duck confit. Schnitzel was excellent, but less schnitzel and more Brussels sprouts would have made for a better entree. The desserts here deliver more eye than mouth appeal."
Dined on 2/28/2014
Good food was the highlight. The
place was mobbed (all of us pre-Lincoln Center folks) and the servers did their best to keep up. A couple of things were forgotten but quickly produced on reminder. The space toward the front is cramped and my arm was jostled by a passing patron when I was pouring my tea. None of the staff seemed too interested in that, alas. But the good food and generally positive servers and bussers outweighed the lapses in ambience and service, and we were out in plenty of time for our curtain without feeling rushed by the staff."
Dined on 2/28/2014
I had the prix fixe at Bar Boulud
for restaurant week. Everything was so good and the servers were attentive. I'm definitely coming back even when it's not restaurant week!"
Dined on 2/28/2014
We went to Bar Boulud during
restaurant week. Many places are quite skimpy in the portions for this promotion, but not Bar Boulud. We started with a lovely country pate, beautifully served, and then hanger steak in a sauce vierge, rare as we had ordered it and delicious, and then wonderful desserts. A very nice red Rhone wine, rather expensive for what it was. Excellent service. What an excellent place for before or after a Lincoln Center event."
Dined on 2/27/2014
We were at Bar Boulud for a second
visit. We had a great table. The hostess was very nice and professional. Our waiter was good but had an annoying habit of just talking over the conversation. We let it go once and the second weren't him into exile. All the food was great except the steak which appeared very rare despite ordered medium. The quality of the meat was chewy and not consistent with our first visit."
Dined on 2/26/2014
We were hoping to get a taste of
the Bouloud's style, but we didn't know that the highlight of the point is the charcuterie, what was a kind of disapointing as we don't like pork. So the food was just ok. The scargot, for a well known chef was a bite of bitter flavoured missing the usual creamy and buttered taste of the sauce. The wines were Amusing. Great assortment. We had a bad luck 'cause the restaurant was caught by authorities surveillance, so we had to wait for more than an hour to start eating. Wasn't the restaurant fault but was a mess anyway. What did all the diference was the service. Very friendly. Offered us some addictional wine and a one dessert to compensate all the waiting time. Definetly for charcuterie fans!"
Dined on 2/25/2014
went there for restaurant week and
was pleasantly surprised, as i have never been before. Very good flavors, nice dishes, good service. Also great location for those who plan to have dinner before a show/concert at the Lincoln Center. Over all very good!"
Dined on 2/24/2014
Excellent food with distracted and
disinterested service. The room itself is beautiful with great energy. Maybe the bar and the booths would have been pleasant but the tables are packed together with the constant buzz of traffic around and overhead—and the energy becomes a less desirable part of dinner."
Dined on 2/25/2014
I've eaten at Bar Boulud a few
times and it is always interesting, but this time I was a little disappointed. My friends and I chose this restaurant because we liked the Restaurant Week menu posted on the website, but that is not what was offered to us. The excuse was that the posted menu was offered during the first Restaurant Week and we were now in the second. Not good enough. I'm not even sure it was the second week. Also, I would like to see a few more wine bottles at under $50. Now there are only a couple in the $39 to $50 range."
Dined on 2/25/2014
Food was mediocre. The seating was
a mess. The waitress was an amateur. Go to Boulud Sud...now they do it right. Hard to believe they are both Boulud Restaurants!"
Dined on 2/24/2014
The food was outstanding and the
atmosphere of the restaurant was simultaneously cozy and lively. Our waitress was a little cold but competent while the busboys and servers were really nice and friendly. The split-pea soup was to die for. I loved my steak entree (so tender!) while my friends polished off their coriander gnocchi. The mango sorbet dessert was perfect while the chocolate tart was a little disappointing (in my opinion). Great table bread too."
Dined on 2/24/2014
Great brunch menu. Had the Croque
Monsieur and the Cilantro Gnocci. Both were excellent. Both were portioned generously. Gnocci was consistent throughout. Croque Monsieur was creamy and thick with cheese. The soup was excellent, as was the pate. The sundae is my recommended dessert. Not necessarily worthy of a Michelin star, in my view, but an excellent brunch, overall."
Dined on 2/23/2014
The food is always amazing. Great
wines. Had an exceptional white from Santorini, Greece."
Dined on 2/23/2014
This was a very good lunch for
restaurant week. The cauliflower soup was great, if largely thanks to a lot of cream. The pate was fine. Skate as a main course was perfectly done, though not too exciting. Desserts were delicious. For $25 you can't go wrong."
Dined on 2/21/2014
Skimpy portions. 13yr old had to
have 2 orders of same thing; not enough in 1."
Dined on 1/18/2014
More reviews ›
Easter Brunch & Dinner Reservations
Sunday, April 20, 2014
Join us for Easter Sunday!
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Bar Boulud offers three private dining rooms – Vigneron, Sommelier and Caviste – each with a wine-themed décor and access
through the restaurant's wine cellar. The rooms accommodate tasting receptions, lunches and dinners for up to 60 guests.
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Just went to order a Tom Bihn Luggage tag and noticed they were gone. What happened?? Is this a temporary or permanent?
Original designs. Made in the U.S.A.
Just went to order a Tom Bihn Luggage tag and noticed they were gone. What happened?? Is this a temporary or permanent?
Temporary! We're working on a new design...
U.S. / Canada 1-800-729-9607 / Other countries: +1-206-652-4123
Siquid mantica non capit, domi relinquendum est.
Awesome! I've been wondering that myself since I started trolling Tom Bihn photos on Flickr and seeing these sweet looking luggage tags everywhere. Looking forward to the redesign!
Own: Aeronaut (Navy/Iberian), Co-Pilot (Black/Iberian), Aeronaut Packing Cube Backpack (Wasabi), Travel Tray (Iberian), organizer wallet (Wasabi), passport pouch (Iberian), various cubes, pouches, sacks, and straps
Want: Synapse or Smart Alec
I want to know what happened to *my* TB luggage tag. I can't find it anywhere. I fear it may be a casualty of housecleaning.
(Just one more reason for me to dislike housework.)
Does that mean that I can sell some of my remaining luggage tags on eBay for exorbitant prices as a no-longer-available specialty item? (Just kidding.). The luggage tag was the only Tom Bihn item associated with my Indigo Tri-Star (regularly used since the Tri-Star first came out) that I had to replace earlier this year. I also keep one hooked onto an inside o-ring of my Synapse.
I just received an order of gear-sized GoCodes today (because I like the idea better than putting personal contact information on tags). But I can't wait to see what new design TB has in store!
Tri-Star (steel/uv), Aeronaut (black dyneemal/wasabi), Synapse 19 (steel/uv dyneema), Ego (wasabi & reflective), MCB (linen), Side Effect (steel/wasabi dyneema), Snake Charmer (sapphire & wasabi), Travel Tray (uv dyneema), large & small Shop Sack (nordic), 3D Clear Cube (uv), small Tri-Star packing cube (steel), Yarn Stuff Sack (uv), Tri-Star Packing Cube Backpack (steel), Wallet (cardinal), Cordura OP (sm steel, med indigo, 2 lrg storm), Dyneema OP (sm iberian, med wasabi, lrg ultraviolet)
The tags have the info encrypted in the e-tag which can be easily read on a any smart phone.
I don't feel that it is more secure than a regular tag where I can choose the data I put on.
Is TB any closer to coming out with the new luggage tags yet?


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Slow Cooker Beef Stew
23 comments:
If you don't mind a little stronger flavor, it's nice to add rutabaga in place of some of the potato. 1/2 the calories and 1/2 the carbs...and pretty yummy. Thanks for the great recipes! :-)
ReplyDeleteYou are on a roll! Will make this weekend for sure! It is cold here in Arkansas too and this sounds awesome!
ReplyDeleteYou totally read my mind (almost)! With St. Patrick's day around the corner, I'm feeling like making some of my Irish favorites...well I haven't found any skinny recipes for Guinness Beef Stew. Of course it will change the nutritional info, but I think all I need to add is a bottle of guinness and a couple TBS of tomato paste. Those seem to be the only consistent elements of Guinness Beef Stew that this one doesn't already have. Thanks a million (again and again)!
ReplyDelete- AnonymousJanuary 27, 2014 at 10:27 AM
I'm making this today! I'm a little worried because the broth didn't cover all the meat and veggies. I'm not an experienced crock pot cook, so I'm trusting the process:-) Thanks!!!
ReplyDelete - AnonymousJanuary 27, 2014 at 12:55 PM
Made this recipe over the weekend, it was excellent! Super tender and very delicious - family loved it. Thanks Emily
ReplyDelete - AnonymousJanuary 31, 2014 at 7:19 PM
Made this tonight for dinner. Delicious. My husband loved it too! I can't believe how easy this was for how delicious it turned out. I added some oregano and garlic powder as we love garlic flavor! Thanks for this recipe.
ReplyDelete - AnonymousFebruary 2, 2014 at 2:02 PM
Is there anyway to cut down the cook time? Like maybe 3 hours on high and 3-4 on low?
ReplyDelete I don't know if the reply fuction is working propperly...anyway, I posted about making this with Guinness. I made it over the weekend with 1 can of Guinness and 2 TBS of tomato paste. It was SOOO flavorfull. I can't say if the flavor was much different from your original recipe but I will be making it again before St. Patrick's Day. Everyone love it, including me, and I actually don't usually care much for beef stew (weird I know).
ReplyDelete- AnonymousFebruary 5, 2014 at 10:38 PM
Made this tonight exactly as it. OMG!!!! So good. Had my brother, his wife and my nephew over for dinner and there wasn't even enough left for my lunch tomorrow. Will definitely make it again.
ReplyDelete - AnonymousFebruary 9, 2014 at 4:32 PM
Made this last night, and it was awesome! I've only tried your wonton cupcake recipes before this (which are super addicting btw). Can't wait to try more of your recipes!
ReplyDelete I have this simmering in my crock-pot right now and it smells HEAVENLY!!! I can't wait to taste it. I love your style--good home style cooking that makes me feel as if I'm not dieting at all. Thanks for all the work you do to make my healthy eating that much easier. Your site is my go-to for delicious, healthy, weight watcher friendly recipes. Thanks!


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Ahmadinejad Was a Good Sport When the Secret Service Almost Killed Him
Accidentally, with a shotgun.
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Accidentally, with a shotgun.
Iran's offensive leader is not, in fact, more popular than Obama among rural whites.
Unsurprisingly, Israel won't be included.
"Some of the behaviors of the U.S. in our region encourages extremism."
An Iranian media report is inaccurate, according to protesters.
And receives a touching welcome from the Post.
Who knew the Pope was so dextrous?
Apocalyptic imagery, sad kids, and bizarre jump cuts.
Two U.S.-loathing presidents unite for laughs about their access to an atomic bomb.
His speech prompted a mass walkout at the U.N. today.
Back-and-forth fate of hikers reveals infighting in Iran.
Shane Bauer and Joshua Fattal have been held in Iran since 2009 on spying charges.
The cable details how Ahmadinejad has meddled with his country's national soccer team.
Iran's opposition wants to hold a rally in solidarity with the Egyptians.


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With an annual turnover of approximately £324m South Essex Partnership University NHS Foundation Trust (SEPT) is one of the most successful Foundation Trusts in the country providing integrated care including mental health, learning disability, social care and community services. We provide services across Bedfordshire, Essex, Luton and Suffolk and employ approximately 7,000 people and serve a population of 2.5 million.
We work with a wide range of partner organisations to deliver care and support to people in their own homes and from a number of hospital and community based premises. We have many modern community based resource centres and clinics to provide local services to local people where possible.
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SEPT invites members of the public to attend the meeting of the Board of Directors on Wednesday 26 February.
SEPT invites members of the public to attend the meeting of the Council of Governors on Wednesday 12 February.