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Amarin Corp. plc, with R&D headquarters in Groton, announced this week the appointment of pharmaceutical executive David Stack to its board of directors.
The appointment was effective Dec. 10.
Stack will receive an annual fee of $40,000 and the option to purchase 45,000 shares of Amarin stock.
Stack is president, chief executive and director of Pacira Pharmaceuticals and a managing director at MPM Capital. In addition, he is founding partner of Stack Pharmaceuticals Inc. and from 2001 to 2004 served as president, chief executive and director of The Medicines Company.
Stack also is a director at Medivo Inc. and PepTx Inc.
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I was watching the total annihilation of the Giants last night, by the New Orleans Saints, and was wondering what if? What if the Dolphins had decided to make an offer to Brees to become their franchise quarterback? If you remember before the 2006 season Brees was a free agent and was being courted by the Dolphins and the Saints. He had torn the labrum in his right shoulder during the season and had to have surgery on it. The surgery was successful but the Chargers were leary that his rotater cuff had been severely damaged as well. Having Phillip Rivers available, the Chargers offered Brees an incentive laden contract, he got insulted and decided to see what the market had to offer. The Dolphins needed a QB bad and were courting Brees but ultimately decided not to offer him a contract, based on the health of his shoulder. Brees would go on to sign with the Saints, while the Dolphins traded for Duante Culpepper. Since 2006 he has thrown for at least 4,000 yds per season, has at least 26 td's per season, and has not a a QB rating below 89.4. We all know how the QB situation worked out for Miami. I'm sure a large part of Brees success has to do with Sean Payton, who became the head coach of the Saints in 2006 and lobbied hard for Brees.
I, as a Jet fan, am happy that Miami decided not to sign him. It's kind of funny that they didn't want to sign Brees but they had Chad Pennington as their QB, who tore his rotater cuff on more than one occasion. Imagine being in the same division with Drew Brees and Tom Brady? Thanks to Miami that's the only way it could be possible.


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Roofers Union
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Roofers Union
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Reviews ›
2446 18th Street, NW
Washington, DC 20009
Adams Morgan
Getting there ›
Contemporary American
$30 and under
More Details ›
Roofers Union Details
Dining Style:
Casual Dining
(202) 232-7663
Hours of Operation:
Daily: 5:00pm - 2:00am
Saturday/Sunday Brunch: 11:00am - 3:00pm
Payment Options:
AMEX, MasterCard, Visa
Contemporary American, Comfort Food, Gastro Pub
Executive Chef:
Marjorie Meek-Bradley
Dress Code:
Casual Dress
Accepts Walk-Ins:
Additional Details:
Bar Dining, Bar/Lounge, Beer, Full Bar, Happy Hour, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Smoking Area, Smoking Area (patio only), Weekend Brunch, Wine
Getting there
Public Transit:
Metro: Redline - Woodley Park/Adams Morgan/Zoo stop.
Street Parking
A word from Roofers Union
From the team behind Ripple in Cleveland Park, we are thrilled to announce the launch of Roofers Union, a new restaurant now open in Adams Morgan. The menu at Roofers Union will showcase chef Marjorie Meek-Bradley's take on casual tavern fair inside a neighborhood restaurant and bar.
bar program will focus on craft beers and cocktails as well as 10 to 12 wines by the glass on a moderately priced list from around the world.
A cozy and relaxed first level houses a cocktail-centric bar with 24 seats, while the main level features floor-to-ceiling windows that fill the restaurant with natural light and of Adams Morgan's bustling 18th Street. The vibrant dining room will offer full service with a range of seating options including a revamped 20- seat bar, tables for large groups, and banquets.
Foodspotting photos
See all photos >
Awards voted by OpenTable diners
Diners' Choice Winner
Scenic View
Roofers Union -
Best Restaurants in Adams Morgan
Diner Reviews
The food was ok, not great. The
drinks were good. Service was not good. The drinks took a while to arrive, and the server didn't seem to know a lot about the restaurant and the food. I would recommend it more as a bar then a restaurant to eat at. The noise level though is extremely loud though. I think it's part of the industrial chic look."
Dined on 8/23/2014
The service was fantastic. The
managers And staff were great. The food however was not. Maybe a new chef or better recipes. I didn't like the style of BBQ nor was the chicken good and flavored. The best they had was wine. If it were not for the kindness of staff and managers dinner would have kinda sucked. However the place is nice and comfortable. Service is excellent."
Dined on 8/23/2014
I was very excited to try Roofers
Union, as the chef is very well-regarded. The food was excellent, although not outstanding. The service, however, was terrible. The hostess was incredibly rude, and the table service took forever and was sub-par (she forgot more than one request). Highlights were the busser, who had better customer service skills than anyone else in the restaurant that night, and the sriracha chicken wings (although I'd rather have my chicken wings at Looking Glass, where the servers are all wonderful)."
Dined on 8/20/2014
This was an overall enjoyable
experience. It was Restaurant Week in DC, so we had the chance to get a 4-course tasting menu for $35.14 per person. I think this probably saved a few bucks, not many, over what it would have been had we ordered à la carte. The honey and lemon roast chicken was pretty close to perfect. One weird thing was that they seated all their tables in one section, and other sections were completely open. So rather than having an even dispersal of tables across the restaurant, about 6 or 8 parties were all clumped in the corner, which made it pretty loud. But the service was great and the food exceeded my expectations."
Dined on 8/15/2014
Decor was nice and the service was
great. The plates didn't always coordinate which we thought was weird. Food wise the staters sounded great but delivery was lacking. The pigs ear was unique but not super tasty. The salmon was fantastic but the ribs were dry. Again hit and miss. Great drinks and atmosphere for sure!"
Dined on 8/12/2014
Everyone at our table had the
ribs. Unfortunately they were charred to such an extreme they were dry and completely void of flavor. The accompanying baked beans suffered the same problem, burnt and tasteless. After several bites we abandoned the meal. The second floor dinning room has a lovely feel with large windows facing 18th street. The wait staff was friendly. It was a shame the food was so bad. We had such hopes when we entered the restaurant."
Dined on 8/11/2014
Been wanting to check this place
out since it open and was not disappointed. Got a table on the rooftop, had a few drinks, and the food was good. If you are looking for a good spot to grab a drink or dinner, you should add it to your list."
Dined on 8/6/2014
Been wanting to go for a long
time. Drinks were good but food (ribs - came out cold, sauce was not good and dry and ribs were oily inside literally you could tell the oil it was yellow! Not very appealing, sides of beans were not good and chicken thigh sandwich was very basic with a splash of mayo and lettuce on sandwich, side salad was bad too) were terrible! Only decent item were the sweet potato fires and our drinks a beer and a whiskey soda. Service was fine but after leaving almost our full meal on plate it would of been good if they had asked if the food was actually ok. Would only recommend to go to rooftop if so and just get drinks."
Dined on 7/31/2014
I've been to this place twice for
brunch and I find some of their fare to be too salty. Their special beer bratwurst or kielbasa on pretzel rolls is overly salty. Everything from the bun, the toppings, and the sausage are all salty. They do not feel like a good bang for your brunch buck. The second time I visited, I went for the "Hot Mess": a lovely dish filled with potatoes, sausage, peppers, onions, fried chicken all topped off with gravy. Each individual element of the dish was good, but again together it was too salty. I recommend their biscuits with perhaps only butter and jam. They are large and fluffy and quite delicious. The atmosphere was a bit loud and echo-y (especially the ladies restroom), but the service was good and sunny."
Dined on 7/20/2014
A few friends and I had brunch
here on a Saturday. One of my friends was from out of town so I wanted her to get a little taste of the area I frequent most often in DC. She enjoyed the view of Adams Morgan from the rooftop. It was a great expereince. Service was excellent, food was delicious as well as the drinks. The huge windows on the second floor really opened the place up. Cant wait to check it out during the night scene. Great spot!"
Dined on 7/19/2014
Nothing else needs to be said. But
it should be incorporated more into the brunch menu"
Dined on 7/19/2014
Second floor dining room is huge
and airy with a great view of AdMo. Unfortunately, food was mediocre and the quinoa contained hard pieces. Manager explained that sometimes there are hard pieces in the quinoa because they cook it al dente. OK, but if your uncooked quinoa is so hard that the diner thinks it's a piece of glass, you might re-think how you're cooking things. He comped my friend's meal and the chef prepared her the same meal with a different side. Service was perfunctory and the wait time for the kitchen seemed long given that the place was almost empty. The only noteworthy things we ate were baked beans and rhubarb/berry crisp and they were terrific. Maybe it will find its footing with time but we won't be back any time soon."
Dined on 7/14/2014
The service was the big downer. No
one seamed to really care accept for the host. The bartender didn't know how to make their own drink on the menu. Def liked the drinks though. Of the apps we got, the sweet breads Po Boy and wings were good, felt like the cauliflower should have been roasted or something to give a bit more flavor or finish to the dish."
Dined on 7/12/2014
This is a great bar/restaurant.
The menu is fun, innovative bar food with options to please all palates. The roof offers a great view of Adams Morgan, where it's fun just to stand at the rail and watch the world go by. But if the roof is full, or Washington weather is oppressive, you can still get a great view from the second floor dining room. Great mixed drinks too -- Don't miss the Road to Eldorado if you like a good ginger bite to your cocktails. The hostesses and waitstaff are helpful, cool and attentive, making it all around a fun casual dining experience."
Dined on 7/1/2014
Was fully disappointed with both
the food and service. The braut was flavorless, the rest cold, and asking for a different roll seemed to utterly perplex our lethargic server. The cocktail was more ice than alcohol. The space, with its floor to ceiling windows, has great potential but the other components are entirely lacking."
Dined on 6/29/2014
This place is an easy sell for me
- inexpensive and delicious. I've been there several times, tried several dishes and I keep coming back because the food and service is consistently good (as well as the cocktails!). Plus there are plenty of choices for under $15 - and no, those choices aren't small plates! They also have a good happy hour on the first floor (snacks and drinks)."
Dined on 6/29/2014
Roofers is a wonderful find in DC!
Tasted many dishes with my friends. Everything was outstanding. Fresh, innovative and inventive menu. Full of surprises and taste delights. Marjorie Meek-Bradley is a talented chef and the staff was friendly, casual and professional. Love the neighborhood too. Off the usual tourist track and worth the journey! I can't wait to return and work my way through the menu."
Dined on 6/28/2014
Been to Roofers several times now.
Probably be a while before attempting it again. The servers are inattentive - had to find my own ketchup after being served a burger. And the food isn't so great. Stewed tomatoes and brown lettuce on a wedge salad? Yuck. The place started out okay but has gone way downhill."
Dined on 6/28/2014
We came for brunch on a quiet
morning, and the food was great, and if it took a little long, it was well worth the wait. Great ambiance and view!"
Dined on 6/22/2014
Our second visit Saturday night.
The place wasn't too crowded. Our server seemed new or just not there. She forgot to place our appetizer orders. We were surprised when our sausage and burger came out. We pointed this out to the food runner and he mumbled something. When our server came over to ask how everything was, we mentioned that we didn't get our apps. She told us that it was her fault, sort of apologized and walked away. In the end it was fine. We probably didn't need the them and saved $20 and some calories. The place is okay, not worth the hype. Burger was fine. Nothing special. We didn't try to go to the rooftop bar - this might be a better place to have drinks. Food and service are secondary in my opinion."
Dined on 6/21/2014
Highly recommending this
restaurant. Great service, good food options, large windows with great view onto Adams Morgan."
Dined on 6/20/2014
It was an early Friday night
dinner and working in the industry I knew what to expect. The restaurant wasn't busy at all when we arrived which was great! I would have liked to see more manager presence throughout the dining room as to notice servers slightly weeded and the service staff's (bussers) lack of attention to tables needs (our neighboring table was served dessert without spoons or sharing plates, went unnoticed 10min). I would definitely return again the food was amazing and the menu very cohesive. The drinks were also well done."
Dined on 6/13/2014
The food here is really good and
perfect for the sausage lover. The merguez and lentil is done very well and the beer bratwurst is also very tasty. My favorite part of the meal were the sriracha honey wings!"
Dined on 6/12/2014
My husband and I dined at Roofers
Union because we are a fan of ripple, but we were somewhat disappointed in the food and service at Roofers Union. The brisket was very dry, the chicken sausage was overly salty, and the pineapple upside down cake was too pedestrian, it needed something more. The highlights were the cipollini onion rings with BBQ sauce, the homemade potato chips, the cauliflower with mint and pine nuts, and the "Spring Fever" cocktail. The service was just ok, no happy faces, no personality, seemed like it was a task for them to take orders. I would have expected more."
Dined on 6/8/2014
The scene was nice and the server
very pleasant but the food was not special. My friend's biscuits came out rather cold and my food was good but nothing I had to come back for. I think this would be a great bar hang as opposed to a brunch."
Dined on 6/1/2014
We had high hopes for this place.
Tom Sietsema of the Post (inexplicably) rates it highly and the chef is from Ripple in Cleveland Park, which we like a lot. But this place was a waste of money and time. The food is fair to bad (the salad tasted like it was doused with water, the veggie burgers were sent back after a few bites, the pork butt was dry and stringy), the service was awful (waiters come to the table to ask questions or deliver food but leave dirty plates and walk away?), and the noise level is deafening. We were seated on the second floor and could not hear anyone other than the person directly across or next to us. We took a peek at the roof top bar, however, and that looks like it would be fun for young professionals."
Dined on 5/31/2014
Rooftop brunch was fun and breezy.
Food was good, but portions were TINY, given that the average price of a brunch entrée was $15. "
Dined on 5/31/2014
In DC with friend from Boston. We
were staying in Adams Morgan so I did some research on resturants. There was a review in the Washington Post that was favorable. I like the atmosphere a lot, but cocktail was weak and food lacked flavor (including basic seasoning). "
Dined on 5/30/2014
Overrated by far. Food was
mediocre at best. Served in plastic baskets. Space is open and attractive. Waitstaff was very helpful and attentive. Will not go back. "
Dined on 5/25/2014
Tried out because it was a new
place. Service was a little slow, approaching our table. Interesting, fun space. Was not offered the choice of the rooftop seating."
Dined on 5/24/2014
I made a reservation for 11am on
Memorial Day Saturday -- we were the first people to arrive at the restaurant by about 30 minutes! Although it was quiet, the food was delicious and the room can not be beat! perfect amount of sun and shade. I'm sure it'll become a popular spot in no time PS - get the bread basket to start!"
Dined on 5/24/2014
SO happy to see the space get a
much needed redux; this is one of my favorite rooftops in AM but the former restaurant was tired. I loved the atmosphere (we got a table on the roof) and the food surprised me. Soft shell crab appetizer was delicious, the perfect way to kick off MDW. I had the quinoa burger and we split a punch bowl; both hit the spot. Prices were super reasonable and our waitress was very sweet. Will definitely be back for cocktails and/or dinner with the girls this summer!"
Dined on 5/23/2014
We were a party of five, and had
the advantage of dining early (7PM) on a Thursday evening. The host was very accommodating when we asked to switch tables. Our waiter was always available when we needed him, and was knowledgeable about the menu. The beer and wine lists were diverse and not overpriced. None of us had a cocktail. We sampled a pretty wide range of appetizers and entrees. The glazed lamb ribs appetizer were superb. The winner among the entrees was probably the honey Sriracha chicken sandwich. The desserts were sumptuous, not at all an afterthought. A very pleasant evening from beginning to end."
Dined on 5/22/2014
Grabbed a later dinner here and
managed to snag a rooftop spot on a beautiful day. You can't make a reservation for the roof, so we made a regular reservation and then asked to check out the roof first before being stuck inside. We got a spot on the roof with some great views. The roof is also completely covered by awnings and they have great heat lamps, so you can be out there anytime. And the inside had floor to ceiling windows, so that would have been great too! Sriracha honey wings and the andouille corndog are the way to go. Great for a casual dinner and some drinks (or just drinking) with an awesome view."
Dined on 5/18/2014
I was excited about going to
Roofers Union, but we will likely not go back based on our first experience. While the server was very nice, he had too many tables and we were left for want while he was attending to other tables. This can be excused with good food, but that wasn't to be the case. While our food was all cooked nicely, none of it had any seasoning. There were clearly ingredients on the menu that didn't make it onto the dishes, and the dishes that did have everything lacked any flavor. "
Dined on 5/17/2014
Enjoyed the rooftop dining ~ the
vegetarian options we had for tapas were really good. The skewers were just meh, very underseasoned and bland. Good beer selection, nice drinks. Friendly but distracted staff. Cool place, could really be awesome if they stepped up their service and seasonning. "
Dined on 5/12/2014
The change from Reef to Roofers
Union is monumental. From the rustic but chic dining room to the rooftop with its gorgeous views you are sure to be pleased. The food was great. We went for brunch and everyone got something different. All six of us were overwhelmed by the quality of food because we weren't expecting it. This place is fit for foodies. Hands down one of the best Eggs Benedict's in town. We will definitely go back. One drawback though no bottomless mimosas on the roof which is annoying. "
Dined on 5/11/2014
Went to Roofers for Mother's Day
Brunch. Wanted to try after loving Ripple! Food was good; location fun but the service was an issue. Waited 45 minutes for our meals; after everyone around us received theirs. Must be working out the kinks still. Would try again."
Dined on 5/11/2014
Although pleasant when there,
server was not attentive. Homemade sausage was very good, though, and being up on the rooftop was great. Process for getting a rooftop table is rather odd, though. If you make a reservation, it is for the main dining room only. If you want a table upstairs, you need to go up there yourself to see if anything is available. Then your reservation downstairs apparently is not automatically cancelled unless you or one of the upstairs staff calls down, which does not seem to be an automatic procedure. "
Dined on 5/11/2014
I loved this place, it is an
awesome re-purpose of the old night club, Reef. Great food, amazing atmosphere!"
Dined on 5/9/2014
More reviews ›
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text:
Profile: Andy Coulson
Andy Coulson was appointed as editor of News of World in 2003. He resigned from the post in January 2007 after Royal Editor Clive Goodman and private investigator Glenn Mulcaire were convicted.
Goodman and Mulcaire admitted conspiring to intercept communications while Mulcaire also pleaded guilty to five other charges of intercepting voicemail messages.
Following the conviction Coulson said:
I deeply regret that they happened on my watch. I also feel strongly that when the News of the World calls those in public life to account on behalf of its readers, it must have its own house in order.
Months later, in May 2007, Coulson took up the post of Director of Communications for the Conservative Party. When the coalition was formed after the May 2010 General Election and David Cameron was made Prime Minister, Coulson entered Downing Street as communications chief.
He quit the role in January 2011 after admitting the News of the World phone-hacking row was making his job impossible. He has always denied any knowledge of the practice at the newspaper.
In a resignation statement he said:
Continued coverage of events connected to my old job at News of the World has made it difficult for me to give the 110% needed in this role. I stand by what I've said about those events but when the spokesman needs a spokesman it's time to move on.
Later that year he was arrested in relation to Scotland Yard's long-running investigation into phone-hacking at the News of the World. He was held in July on suspicion of conspiring to intercept communications and corruption and had his bail extended earlier this month.
Earlier today (May 30) Coulson was detained by officers from Strathclyde Police on suspicion of committing perjury during the Tommy Sheridan trial in Glasgow. The 44-year-old gave evidence in Mr Sheridan's perjury trial at the High Court in Glasgow in December 2010.
– Strathclyde Police
Officers acting for Strathclyde Police Operation Rubicon detained a 44-year-old man in London this morning under Section 14 of the Criminal Procedure Scotland Act on suspicion of committing perjury at the High Court in Glasgow.
In Scottish law detention means he will be questioned in custody and then could later be released or arrested.


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Headwaters Farm is a 60-acre property in the town of Orient that is owned and managed by the EMSWCD. It is the site of the District's exciting new Headwaters Farm Incubator Program, which seeks to aid the development of new farm businesses by providing affordable access to land and farm resources.
The site also contains roughly 15 acres of area lining the North Fork of Johnson Creek, which has been put into our StreamCare program to conserve and improve soil and water quality. Headwaters Farm will also serve as a site for research and demonstration of conservation agriculture practices and stewardship.
Conservation Agriculture at Headwaters Farm
There are a lot of ways to think about the intersection of conservation and agricultural production. Here at Headwaters Farm, conservation agriculture is viewed as:
An application of modern agricultural technologies to improve production while concurrently protecting and enhancing the land resources on which production depends.¹
The primary tractor for fieldwork at Headwaters Farm is a "crawler," meaning that instead of tires, this tractor has treads. This allows the weight of the machine to be spread out over a larger service area, reducing soil compaction and soil disturbance. An added benefit to a crawler-style tractor is that it has greater power and efficiency.
While there is a rototiller at Headwaters Farm, one goal is to reduce this type of cultivation in favor of practices which disturb the soil less and don't create hardpan. The primary cultivation tool currently in use is a disk.
Cover Cropping
There are a wide range of benefits that come from planting cover crops: weed suppression, improving soil fertility and water retention, reducing erosion, and creating pollinator habitat. Different combinations of fall and summer cover crops are used at Headwaters Farm to achieve specific outcomes. Here are some examples from this year:
- Sudan Grass was used on over 20 acres this summer to help suppress thistle and to add large volumes of organic matter.
- Crimson cover was undersown in seven acres below the Sudan Grass to fix nitrogen and hold soil throughout the winter, after the Sudan Grass was winter-killed.
- Daikon radish and crimson clover were sown together over eight acres to break up the naturally occurring fragipan (hardpan) in a lower area and provide over-winter soil protection.
- Oats, peas, vetch, and bell beans were planted together over 25 acres as a winter cover crop that builds soil by fixing nitrogen and adding large amounts of organic matter.
Soil Fertility
In addition to using cover crops as a prominent way to build and manage soil fertility, all incubator farmers are required to take soil samples of their plot at the end of each season and work that information into a Nutrient Management Plan. Under the direction of OSU Extension Service or EMSWCD soil fertility experts, farmers develop a plan for ensuring good soil fertility without adding unnecessary amendments or overusing fertilizer that could end up in water ways. The location and timing of fertilizer application also plays a big part of soil fertility in conservation agriculture practices.
Farmers are strongly encouraged to use drip irrigation at Headwaters Farm. In fact, if a farmer purchases their own drip system, then their water is free. If a farmer needs to use overhead irrigation, then there is a charge for that water use. Currently, all incubator farmers at Headwaters use drip irrigation.
Erosion Control
Farm and field layout can have a big impact on keeping topsoil in place and ensuring that sediment stays out of waterways. The most vulnerable natural resource at Headwaters Farm is the North Fork of Johnson Creek. To protect water quality, a 200 ft. buffer has been put around the creek, where no agriculture takes place. Instead, this buffer is being restored through EMSWCD's StreamCare program, which removes invasive species, plants natives, and then maintains the site for years to come.
Weed and Pest Management
In order to encourage healthy soil life, protect pollinator species and other beneficial insects, and to improve economic outcomes, incubator farmers are required to use organic practices at Headwaters Farm. In lieu of pesticides, farmers have a myriad of cultivation tools at their disposal: hand and wheel hoes, a flame weeder, walk behind tillers, and full scale tractor implements. In addition, farmers are encouraged to use biodegradable mulches though bulk purchases of these products.
¹Dumanski, J., R. Peiretti, J. Benetis, D. McGarry, and C. Pieri. 2006. The paradigm of conservation tillage. Proc. World Assoc. Soil and Water Conserv., P1: 58-64.


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LAWRENCE — A four alarm fire broke out early yesterday at 440 Essex St.
The blaze started at 4:30 a.m. at a split residential and commercial six story building. The first floor of the building is commercial and the rest is residential. However, the upper levels of the building where the fire broke out are currently vacant.
When the Lawrence Fire Department arrived, the fire was heavy. The department called for mutual aid, bringing in firefighters from surrounding communities for assistance. It took more than an hour to knock the fire down.
No residents were injured in the fire. A Lawrence firefighter did fall on the scene. He was taken to Lawrence General Hospital where he was treated for minor injuries and released.
Firefighters are still investigating the cause of the fire. They've released no estimates about the cost of damages to the building or the businesses.
Follow Sara Brown on Twitter @Sara_Brown_Trib. To comment on stories and see what others are saying, log on to eagletribune.com.


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I have not been to Saipan before, but for whatever reason it is a location that many Koreans I know either have visited or want to visit. It appears that the Asiana flight crews agree with them:
Flight attendants are the latest to weigh in on the debate about the world's best travel destinations. Asiana Airlines asked 1,825 of its cabin crew members for their preferences for different travel purposes.
As for family-oriented vacations with children, Saipan came out on top with 46 percent. Respondents cited the natural environment, recreational facilities and relatively short flying time from Seoul, according to survey results released on Thursday.
Cebu, one of the most popular destinations in the Philippines, and Phuket in Thailand came next with 13 and 11 percent, respectively.
Bangkok was chosen as the best destination for elderly parents with 33 percent, due to its diverse cuisine, exotic tourist sites and massage spas.
Japan's Fukuoka, well known for its hot springs, and Okinawa, dubbed the "Hawaii of the East," came in second and third with 13 and 8 percent, respectively. [Chosun Ilbo]


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How To Get Ripped Abs Without Doing 1,000 Crunches A Day
Key Points
- You don't have to do crunches everyday to develop 6-pack abs.
- Crunches are designed to work interior muscles, not the abdominals.
- You can work your abs even when you're sitting at your desk in the office.
Looking forward to ripped abs but don't want to go through the standard drill of doing crunch and crunch after crunch? Well, you're in luck because today I'm going to tell you exactly how to get ripped abs without doing a single crunch – ever.
Using these simple techniques, you'll have that flat, defined, lean stomach that you've been searching for without ever having to lie down on an ab mat again.
And best of all, you're going to get the results you're after – quicker! Why? Because these ab-building techniques work far more effectively than any crunch you'll ever do, so include them in your program to make every single minute of work-out time count.
Some essential tips to developing ripped abs quickly:1. Add Uphill Interval Sprints
You've already read that interval training is the way to go if you want to boost your metabolism and burn fat faster. But, if you're really looking to boost the metabolic burn, run some uphill interval sprints. Even many strength trainers stay with the 'safer,' flat-running sprint options.
While flat sprints deliver results, if you add a hill run or two, make sure your body is prepared for a challenge because it's going to get intense.
Running uphill places greater levels of stress on the quads, hamstrings, and especially the glutes, while the abs stay contracted to maintain good posture.
Uphill interval sprints deliver a calorie-incinerating workout, but make sure you're in good shape before even trying it.2. Cycle Your Carbohydrates
The next technique is simple: cycle your carbohydrate intake.
Even savvy strength trainers are on those low-carb diets that still seem 'trendy' now, but sooner or later these people are going to hit a nasty plateau as their body metabolism inhibits further progress.
Instead, be smart and cycle your carbs. It's a far more effective way to build those stomach muscles since your metabolism never slows down. Your body burns fuel (food) more efficiently, more effectively.
Alternate high carb days when you're doing hard workouts and low carb days when you're doing cardio or resting. This is the best, long-term technique to use with any strength-training diet.3. Perform Burpees After Cardio Workouts
Perform burpees immediately after you complete a cardio work-out.
Because of the movement pattern of burpees, you work the core abdominal muscles to a greater degree because these muscles are used to kick the legs out from beneath you and then bring them back in under.
After a cardio work-out, do 10-15 burpees and complete three to four sets with a minute or two of rest in between each set.
Do this three times a week and you'll see and feel the results around your mid-section.4. Cut Out Artificial Sweeteners
Avoid artificial sweeteners. Many strength trainers drink diet or low-cal liquids before, during and after workouts to re-hydrate, but the use of these drinks causes abdominal bloating.
Since ab bloat hinders how you look (even though you may be losing belly fat) cut artificially sweetened drinks from your food intake.
And don't forget that artificial sweeteners come in many of the foods you eat including: yogurt, gum, low-calorie beverages, puddings, and even in some power or protein bars.
Always read food labels before consuming any food to be safe.5. Incorporate The Plank On An Exercise Ball Into Your Program
Another great exercise to add to your crunch-free, ab-building routine is a plank on an exercise ball. The plank really demands that all the muscles within the entire abdominal core contract rapidly to maintain your position. And when you perform planks on an exercise ball, the activity becomes more difficult, placing more positive stress on the ab muscles.
At first you may want to raise your feet on the ball to get used to the exercise. It's less demanding. But once you've mastered that, place your arms up on the ball instead. That's when you really feel it.6. Maintain Constant Ab Tension
Finally, the last way to develop ripped abs quickly is to focus on maintaining ab tension throughout the day. Most people suck in their stomachs when they know they're being looked at, but the rest of the time, that stomach hangs out over the belt!
Flex the stomach muscles and pull the hips up throughout the day – even at your desk. You'll quickly see flatter, more defined abs.
Work to maintain this position throughout the day and, soon, it'll become a habit and you'll automatically look leaner. Better. Faster.
You won't be able to maintain high amounts of tension all day, but you can keep ab tension at a low level at all times. This trains the abs to naturally stay firmer.
Follow these simple tips to develop ripped abs without doing a single sit-up. Sit-ups actually have very little impact on the abs. They're designed to work core muscles, but there are other exercises to develop core muscle strength that eliminate the need for crunches – especially 1,000 crunches a day.
Who's got the time?
Please consult the Ripped Cut Buff manual for more tips and suggestions on how to get ripped abs.
Yours for good health and happiness,
Edward Khoo, Strength Trainer
Christopher Fee, Applied Exercise Science & Yale University Strength Coach


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(10/04/13) - A car fire snarled traffic on I-69, causing a huge backup for drivers in Genesee County Friday afternoon.Police say a mini-van caught fire near the Dort exit on East bound I-69 around 2 p.m.The inside of the van was destroyed
We're still working to find out if there was anyone inside.
The scene is clear now.
ABC12 Main Station810-233-3130
Mailing Address:2302 Lapeer RoadFlint, Michigan 48503


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Add Send Message & Add Friend Buttons
Hi – I'm wondering if someone could give me some guidance on how to add a "Send Private Message" button & "Add Friend" button to non-Buddypress elements on my site.
For instance; if a Buddypress user creates a blog post; I'd like the option for other users to either add them as a friend or send them a private message from the post.
You must be logged in to reply to this topic.


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delivered his 2012 Annual State of The Town Address at in Port Washington on Tuesday. The event was sponsored by the League of Women Voters of Port Washington and Manhasset.
Kaiman highlighted such accomplishments as expanding the town's ; growing , allowing senior citizens to age in place; enhancing a school recycling program; establishing an e-waste collection program and increasing attendance in town parks and recreation programs, including two revamped facilities.
He said that in 2011 the town was recognized for its outstanding and comprehensive "performance measurement" system by the International City/County Management Association. And, that in 2010 both Moody's and Standard and Poor's upgraded the town's bond rating to Aa1 or its equivalent, the highest credit rating in the town's history.
Kaiman also focused on the town's controversial Buildings Department, pledging to turn it into "a model for others throughout the region and throughout the country."
"We are not there yet, but we are well on our way," he said.
Kaiman said that when he first took office in 2004, he reviewed all town departments. During that process, he found that the department was "broken."
"I made the decision, to virtually shut down the department, clean house and start over," he said. "We added new technology, new managers, new personnel, new policies, made new laws, and advanced a new approach. It was painfully slow and it was frustrating."
The slowdown saw a dramatic decrease in certificates issued, with as few as 2,734 permits and 1,891 certificates of completion in 2007, versus 4765 permits and 3,500 certificates in 2005. And there were as few as 1,300 certificates issued in 2009, Kaiman said.
Fast forward to 2011, when the town issued issued 4,753 permits and 3,589 certificates. The department is also striving to becoming nationally accredited, he said.
"Our permit and certification processes are much faster than they once were although problem applications can find themselves delayed for months," he noted.
Still, he said the department was striving to achieve additional improvements.
"We have learned that even strict enforcement, ultimate code compliance, and intense investigation are not the only goals," he noted. "We have learned that we need to respect the impact of our policies on our residents and businesses. Delays cost money, strict enforcement of violations, new and old, create stress, frustration, and have financial consequences."
To address those concerns, he said the town now meets regularly with architectural, contractor and real estate broker associations along with attorneys, government managers and those involved in code enforcement. And in March, Kaiman aims to hold a public conference where residents can share their experiences and ideas.
"We are on solid ground and always striving to do better," Kaiman said. "Our good works have been recognized and acknowledged by independent analysts in various fields and the public is getting the benefit of a government that truly works for the people on so many levels in so many ways."


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A New York woman will make history early next month when she becomes the first female player to compete at a regional combine, according to NFL.com.Lauren Silberman, a club soccer player at Wisconsin, will participate in the New Jersey regional combine as a kicker.Silberman wrote a master's thesis at MIT on how athletes use video games to enhance their own performance."I was not aware that I was the first female registrant," Silberman told NFL.com. "I was actually hoping that the 2012 historical milestone rule, to allow women to play, would prompt more women to attend tryouts this year. But for me, what's important is to finally have a chance to fulfill my dreams by trying out to play in the world's most competitive football league."
Follow @myfoxorlando
35 Skyline DriveLake Mary, FL 32746
Phone: (407) 644-3535News Tips: (866) 55-FOX35


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MOSS POINT, Mississippi -- Moss Point crews are working to repair a main water line that busted at the city's reverse osmosis plant, according to Mayor Billy Broomfield.
The problem has caused some discoloration in the water the last couple of days for Moss Point residents.
Broomfield said the line broke Wednesday night and the city fixed the problem by installing new flanges, gaskets and glue.
"All residents are being supplied well water now," said Broomfield. "We are working nonstop to correct the problem, and have ordered parts from all over, including Atlanta, Georgia and Hattiesburg, and Jackson, Mississippi."
According to workers at the plant, the parts are specialized to fit the uniqueness of the piping.
Broomfield says he expects the problem to be rectified no later than 5:00 p.m. on Saturday.
Meanwhile, residents will continue to notice a discoloration in the water, because it is coming from the wells, bypassing the reverse osmosis system, and pumping out through the service pipes. Workers say the water is still being treated with chlorine and is safe.
"We apologize for any inconvenience this has caused our residents," said Broomfield. "They expect and deserve clear water."


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Slow-Cooked Tomato-Basil Couscous Salad Recipe
It's hard to believe that tossing a few pantry ingredients with summer's fresh best can yield such a lovely salad. Pair it with grilled lemon chicken for a light lunch. —Sonya Labbe, West Hollywood, California
- 1-1/2 cups water
- 1-1/2 cups uncooked couscous
- 2 medium tomatoes, seeded and chopped
- 1/4 cup fresh basil leaves, thinly sliced
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool.
- In a large bowl, combine the couscous, tomatoes and basil. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Refrigerate until chilled. Yield: 8 servings.
Originally published as Tomato-Basil Couscous Salad in Simple & Delicious June/July 2012, p33
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Faculty Grants
Faculty Grants provides information about the funded projects in the College of Education from 1987 through the current year. For information about projects funded in a particular year, select a year from the drop down box (below). To find out more about a particular project, please contact the faculty member listed as the Principal Investigator.


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Guinness and Harp on tap. Free corned beef and cabbage for lunch while it lasts.
Nassau county police pipe band and Irish step dancers. Corned beef and cabbage and Mrs. Shanahans famous Irish soda bread, which won last year's contest held at Travis Hall. Guinness, Harp and Smithwicks all on tap. Look for Shanahan's parade float, complete with a live band playing traditional Irish music, which will head back to the bar after the parade.
Opening at 8 a.m. A $1 donation to the Kings Park Parade Committee gets you corned beef and cabbage, whole white potatoes and Shepherd's pie all day. $3 Bud, Miller and Yuengling Pints. $3 Baby Guinness and Jameson Shots. $3 Bud Light Shamrock bottles and $4 Guinness pub cans.
Stop down pick up a tee for $15 enjoy free food, drinks, and the parade.
Head over to the hall on Church Street before, during or after the parade to enjoy some Irish Fare. Breakfast is available at 10 a.m. Parade goers can stop in to see traditional Irish step dancing or listen to a band. Corned beef and cabbage, Shepherd's Pie, Ulster stew and other Irish favorites provided by Plum Crazy Kitchen will be sold as well as Irish Soda bread, beer and wine.
If you are looking for an alternative to the sometimes crazy parade crowd, Relish is promising some family fun. Face painting, Irish ices, corned beef sandwiches and green zeppoles will be on hand in the parking lot. Guinness and Smithwick are on tap.
Opens at 9 a.m. serving Bloody Marys and Irish coffee. Bagpipes, D.J. Joel Carter at 10 p.m. Free corned beef and cabbage with all the fixins. Keep an eye out for their float.
Parade organizer president Kevin Denis will be a bit busy that day, but you can still head over for some home cooked goodness. Corned beef and cabbage all day and Shepherd's Pie.
Sample some Irish bangers & mash and enter a drawing to win corned beef & cabbage dinners for four (to be picked up March 17).


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Why Yacon Syrup Is Considered By Many As The Best Weight Loss Partner
Losing weight is oftentimes viewed as the first step toward becoming healthy and fit once more. We have lots of options to choose from these days, but experts say that proper dieting and regular exercise are still among our best bets. Natural supplements are advised too because these have been found to be instrumental in having a swift and fuss-free journey. Proper dieting gets rid of excess pounds fast while providing for the body's daily dietary requirements. Vegetables, fruits, fish and grains are excellent sources of the nutrients we need every day. Regular exercise can be counted on to tone muscles, eliminate body fat and burn away those calories that you consume. You could run, bike or learn how to dance to get in shape. Natural supplements, such as yacon syrup, can help in producing faster results minus the side effects and health risks. This root extract is also known to be reliable in helping to control the body's levels of cholesterol and blood sugar. yacon syrup also has an impressive safety profile, thus making it reliable in making your experience worry-free.
Getting back in shape will be a breeze so long as you have the right tools with you throughout your journey. Choosing the smarter route is your first step toward achieving your fitness goals sooner.
Similar Posts:
- How Hitting The Target Weight Becomes Simpler With Forskolin Supplements
- Lose Weight While Eating Pure Yacon Syrup
- Natural Supplements: The Ultimate Guide To Deer Antler Spray
- Natural Testosterone Booster Could Be Ideal For You
- Natural Pain Relief; What Experts Say


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4 Stars
Queen Victoria from IN wrote (March 15, 2013):
I love the valance! The quality seems to be very nice. I love the buttons and the pleates.
Athens II Greek Key Tailored Curtain Pair Blue/Chocolate
As low as: $74.99
Athens II Greek Key Comforter Set Blue/Chocolate
As low as: $265.00
Athens II Greek Key Daybed Set Blue/Chocolate Daybed
Sale Price: $295.00


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"Roman Candle" turns 20: Secrets of Elliott Smith's accidental masterpiece (slideshow)
Elliott and the friends with whom he recorded in middle school in Texas (photo courtesy of Dan Pickering)
Topics: Unemployment, Books, Entertainment News
Americans spend more money on fast food than on higher education, personal computers, computer software or new cars. Every month more than 90 percent of American children eat at McDonald's; the average American eats three hamburgers and four orders of french fries every week.
What's in all those hamburgers? They're most likely made from the meat of worn-out dairy cows (generally the least healthy cattle stock), which spend their days packed in feedlots full of pools of manure. Each burger contains parts of dozens or even hundreds of cows, increasing the likelihood that a sick one will spread its pathogens widely.
Until 1997, those cows, by nature designed to be herbivorous, were fed "livestock waste" — rendered remains of dead sheep and cattle, along with the remains of millions of dead cats and dogs purchased every year from animal shelters. Thank God the law was changed: Now they're fed only the remains of horses, pigs and poultry. And if you think your fries are animal-free, guess again. While McDonald's no longer cooks them in beef tallow, a process that until 1990 gave the chain's french fries more saturated fat per ounce than its burgers, McDonald's still acknowledges that some of the flavor comes from "animal products."
Eric Schlosser, author of "Fast Food Nation," is troubled by our nation's fast-food habit, but what goes into the burgers and fries isn't even half the problem, he says. He admits that most of the fast food he ate while he wrote the book "tasted pretty good." (It should, he notes — fast-food restaurants rely heavily on the services of the billion-dollar flavor industry, which manufactures and sells the complex chemicals that give distinctive flavors to processed foods such as "smoky" chicken, "strawberry" shakes and even "flame-broiled" burgers.)
The reasons Schlosser sees fast food as a national scourge have more to do with the sheer ubiquity of the stuff — the way it has infiltrated almost every aspect of our culture, transforming "not only the American diet, but also our landscape, economy, workforce, and popular culture." An estimated one out of every eight workers has at some point been employed by McDonald's, and the nation's 3.5 million fast-food workers are the largest group of minimum-wage earners.
What's more, the values the fast-food industry spreads embody capitalism at its worst: hostility to workers' rights, along with a dehumanizing emphasis on mass production and uniformity at the expense of meaningful worker training and autonomy. At the same time that they invest large sums to design equipment so streamlined that it requires as little skill as possible to operate, fast-food companies accept hundreds of millions of dollars in government subsidies for "training" their workers, through programs intended to reward companies that teach job skills to the poor.
Schlosser also details the fast-food industry's efforts to market directly to kids. He's especially interested in the unholy alliance between McDonald's and Disney, two corporations united not just in their hostility to unions and their quasi-feudal style of dealing with their workers but also in their determination to infiltrate the imaginations of toddlers. Of the two, McDonald's has been the more successful: Ninety-six percent of American children recognize Ronald McDonald. Only Santa Claus rates higher.
In perhaps the most disturbing section of "Fast Food Nation," Schlosser reports on the rise in Colorado of corporate "sponsorships" to cover shortfalls in school districts' budgets: "Whether it's first graders learning to read or teenagers shopping for their first car, we can guarantee an introduction of your product and your company to these students in the traditional setting of the classroom," reads one chilling brochure for a Kids Power Marketing Conference. Fast-food companies are at the leading edge of this new marketing strategy, placing not just hallway ads and banners in schools but also targeted, branded educational materials in classrooms, produced with tax-deductible dollars.
With its far-reaching analysis of a low-grade sickness nibbling at the very entrails of America, "Fast Food Nation" is a jeremiad, but Schlosser never comes off as a "sky is falling" street-corner raver or bullheaded finger-pointer. His fury is evident, but his voice is measured and his methods are subtle. He eschews alarmist adjectives, preferring instead to let his artfully assembled mountain of statistics and damning quotations make its own case. He's obviously arguing from the left and yet he never oozes ideology; he criticizes corporate domination of the cattle industry, for example, by painting portraits of independent ranchers who have been run out of business. "The ranchers most likely to be in financial trouble today," he writes, "are those who live the life and embody the values supposedly at the heart of the American West. They are independent and self-sufficient, cherish their freedom, and believe in hard work — and are now paying the price."
Schlosser isn't opposed to the concept of fast food per se. He includes examples of fast-food pioneers who marched to their own individualist beat, such as Carl Karcher, the founder of the Carl's Jr. chain. Karcher is no Alice Waters, but his example shows the value of stubborn hard work and honest business practices. Karcher's blindness to the downside of the fast-food revolution in which he played a part seems to come more from a sort of tone-deafness than from greed.
Even in the book's gross-out section on food safety, Schlosser concedes that, so far, the slaughterhouse conditions he documents present no widespread health threat. And the book ends with what can only be called a tribute to In N Out Burger of California, a family-owned chain that has refused to franchise and pays the highest wages in the fast-food industry. In N Out peels its own potatoes and uses fresh beef, and it does without microwaves, heat lamps and freezers. It's ranked first in the nation in food quality, service and atmosphere, and the most expensive thing on the menu costs $2.45.
So what can be done to break the grip that the rest of the fast-food industry has on us? In a brief section titled "What to Do," Schlosser sketches possible remedies. He wants to see some action by government, including a single food safety agency, higher standards for food safety in school cafeterias and a ban on advertising "unhealthy foods to children," which might then cause McDonald's, for example, to lower the fat content of its Happy Meals, and thus make a dent down the road in the trend toward obesity. He also suggests eliminating job-training subsidies for fast-food chains that churn through workers and don't actually help them acquire any skills, as well as "passing new laws to faciliate union organizing" at these chains, which he admits might not lead to widespread unionizing but would encourage the industry to treat workers better.
His final appeal to end the fast-food industry's bid for domination, however, is aimed not at government but at consumers: "Turn and walk out the door," he encourages, the next time you're about to buy fast food.
As a reader — and an eater — I'm Schlosser's perfect audience. I consume my share of hamburgers, but rarely at a fast-food chain, unless I'm starving and trapped on Interstate 95. I'm probably as turned off by the nutritional vacuum fast food represents as I am by the specter of automaton minimum-wage staffers reciting their "Would you like to supersize that?" scripts. So why did I get a sinking feeling as this altogether reasonable, well-researched and heartfelt book ended? Why do I doubt that Schlosser will end up changing many minds not already sympathetic to his point, let alone alter much behavior? I think the main problem is Schlosser's appeal to cold, hard reason rather than enlightened appetite.
He's right that it's important to try to change public opinion about acceptable corporate behavior, especially when corporations are using shady practices to control an activity as intimate and as central to our overall well-being as eating. But Schlosser has left out a discussion of what needs to replace all those fast-food meals — the kinds of fresh foods that would be affordable, accessible and familiar enough to override Americans' daily cravings for fries, burgers and other processed, taste-engineered foods. And he doesn't even approach the question of what it will take for a healthier and more varied way of eating to win over the low-income people who are the captive market for fast food right now.
The improvement of the American diet in this age of rampant obesity is a complicated socioeconomic problem, but it's partly a question of changing tastes, of educating palates — and making no apologies, regardless of the implied snobbery of the project. Surely, "Let them eat In N Out Double Doubles" can't be the only answer. Schlosser has certainly made his case, and we'd be fools to ignore him. But in the end, I found myself wishing that "Fast Food Nation" had tried to appeal more to the stomach than to the brain.
Maria Russo has been a writer and editor at The Los Angeles Times, The New York Observer and Salon, and is a regular contributor to the New York Times Book Review.More Maria Russo.
Elliott and the friends with whom he recorded in middle school in Texas (photo courtesy of Dan Pickering)
Heatmiser publicity shot (L-R: Tony Lash, Brandt Peterson, Neil Gust, Elliott Smith) (photo courtesy of JJ Gonson photography)
Elliott and JJ Gonson (photo courtesy of JJ Gonson photography)
"Stray" 7-inch, Cavity Search Records (photo courtesy of JJ Gonson photography)
Elliott's Hampshire College ID photo, 1987
Elliott with "Le Domino," the guitar he used on "Roman Candle" (courtesy of JJ Gonson photography)
Full "Roman Candle" record cover (courtesy of JJ Gonson photography)
Elliott goofing off in Portland (courtesy of JJ Gonson photography)
Heatmiser (L-R: Elliott Smith, Neil Gust, Tony Lash, Brandt Peterson)(courtesy of JJ Gonson photography)
The Greenhouse Sleeve -- Cassette sleeve from Murder of Crows release, 1988, with first appearance of Condor Avenue (photo courtesy of Glynnis Fawkes)


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A new survey suggests Mayor Mitch Landrieu continues to enjoy strong support among New Orleans voters.
The University of New Orleans Survey Research
Center surveyed 552 Orleans Parish residents by phone from February 16-28. The center found Landrieu holds a 70 percent approval rating among respondents.
New Orleans City Council drew a 53 percent job
approval rating in the survey.
"Landrieu's 70 percent job approval rating is in line with the 69
percent approval rating he received in the UNO Survey Research Center's 2012
Quality of Life Survey and slightly lower than the 75 percent approval rating
measured in the 2010 Quality of Life Survey taken shortly after his election," according to Ed Chervenak, director of the Survey Research Center.
"The mayor's approval ratings provide him with the
political capital that can help him implement his vision and programs,"
said Chervenak."
survey has a sampling error of +/- 4.2 percent, according to a statement from UNO.
You can read much more on the poll at UNO.edu.
Fox 8 WVUE-TV
Louisiana Media Company, LLC.
1025 S. Jefferson Davis Parkway
New Orleans, LA 70125
General Number: (504) 486-6161
News Tips: (504) 483-1503
News Room Fax: (504) 483-1543


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Book Reviews
By BookWorm – I loved this book! It is Beauty and the Beast meets mystery novel! The story slowly drew me in and then there were so many questions that needed answering, mysteries that needed solving. I kept coming back to the book, I NEEDED to know what the answers were! Sit down and relax, because once you start reading this book, you won't be going anywhere for awhile! Five stars for a captivating read!
ASC Book Reviews "~ASC" – FABULOUS!!! Shocking to the end, and I do mean the VERY end! I loved the characters, the setting, the surprises, and the plot! Filled with secrets, mystery, and a hidden treasure A Stranger in Wynnedower is a great adventure and a great read!!!
RT Book Reviews – August 2012 – 4 STARS - A quiet, backwater town is the setting for intrigue, deception and betrayal in this exceptional sophomore offering. Greene's ability to pull the reader into the story and emotionally invest them in the characters makes this book a great read.
Jane Austen "Book Maven" – May 2012 – 5 STARS - This is a unique modern-day romantic suspense novel, with eerie gothic tones–a well-played combination, expertly woven into the storyline. …she rode the wave of excellent writing in her first novel with the same complex writing style which easily draws the reader in.
RT Book Reviews – September 2012 – 4.5 stars TOP PICK - No author can even come close to capturing the awe-inspiring essence of the North Carolina coast like Greene. Her debut novel seamlessly combines hope, love and faith, like the female equivalent of Nicholas Sparks. …you'll hear the gulls overhead and the waves crashing onto shore.
Camellia – Long and Short Reviews (8/11/11) – Grace Greene, with a captivating style, writes a compelling story about coping with the worst and enjoying the best of life. Ms. Greene's descriptions and her ability to create vibrant characters makes Beach Rental a book one wants to read non-stop.
English Rose – Clean Romance Reviews (8/4/11) – Juli's lessons on different kinds of love and unexpected blessings is a great, uplifting story despite some of the other sadder aspects of the tale. This book is very well written, pulling you in and never letting go. You'll want some tissues for this one, but it's one I'd recommend!


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Arts + Culture for All
Find us in the heart of vibrant Vienna. Full of passion and authenticity and ranked first in quality of life by Mercer's international 2011 survey, Vienna links east and west with music, architecture, art, tradition, sports, cuisine, and diplomacy.
Leisure + Cutting-Edge Cuisine
Leisure unfolds with on-site massage, fitness centre with personal trainer, indoor pool, Jacuzzi, steam bath, sauna, and an art gallery, plus delectable global cuisine, divine pastries, and illy caffé. Eight smart meeting spaces host up to 300.
Chic Guest Quarters
We offer 269 guest rooms plus 25 junior and executive suites. Remarkable for their spaciousness, contemporary design, and Viennese elements, each room features a bed by French design studio Ligne Roset and wireless High Speed Internet connectivity.


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I'm a visitor, where can I park?
There are a number of visitor parking places on campus. Some of the visitor parking spaces closest to Corbett Hall are:
Visitors may also obtain fee visitor permits to park elsewhere on campus. Visitor permits are available at:
If you are a regular visitor and do not want to stop each time for a no-charge permit, we also offer you the opportunity to purchase a visitor permit for one year. These permits are valid from September 1st through August 31stwith a charge of $50. The price is reduced at the end of each semester.
New Permit Option (http://umaine.edu/parking/): Parking and Transportation Services is now selling packs of 20 one-day parking permits for $20 to be used in Black (Commuter) signed lots. These permits have scratch-off dates, months and years and are valid for one day at a time through 2013. These may be convenient for:
Permits are available at 523 DTAV Community Center (directly across from the UMaine Credit Union on Rangeley Rd). Call 581-4047 if you have any questions.
I'm a temp employee, where can I get a parking permit?
Staffing Services in the Office of Human Resources can issue temporary parking permits for temp employees. In addition, the Parking Services web site states, "Temporary Permit: issued for students and employees for up to a 7-day period. No more than 3 temporary permits will be issued per semester unless otherwise approved by the Parking and Transportation Services Manager." (see http://umaine.edu/parking/rules-regulations/). Permits are available at 523 DTAV Community Center (directly across from the UMaine Credit Union on Rangeley Rd). Call 581-4047 if you have any questions.
What holidays does the University observe?
Holiday schedule is available at: http://umaine.edu/hr/sample-page/holiday-schedule/
How do I register for classes? Do the classes have to be work related?
Contact the Continuing Education office at 581-3143 or visit their website. Classes do not have to be work related. Employees will be required to make up time missed from work for any classes.
What is my work schedule?
Usual office work hours are from 8am – 4:30pm, but this does not include all positions. Please review your job description and appointment letter or check with your supervisor for your required schedule.
Am I covered by a union contract ("collective bargaining agreement")?
If your position is within a bargaining unit (even if you are not a dues paying union member) you are covered by a collective bargaining agreement ("union contract").
I'm "non-represented," the collective bargaining agreements ("union contracts") don't apply to me?
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THIS (below) came from Kyle's excellent UGA blog, Dawgsports, and is an Ole Miss fan's detailed description of Rebel gameday traditions, NYC tailgating experiences, and why it must be miserable to be an Ole Miss fan (NYC is just an extra layer of hell thrown in for good measure).
11:00 AM – Field a couple of phone calls from friends discussing a wide range of topics, including (but not limited to):
- WHY the Rebels will win today
- HOW the Rebels will win today
- WHY/HOW the shirt I'm wearing will help the team
- What the weather looks like in Oxford (or the site of a road game)
- NOSTALGIA – If we were in Oxford right this minute, exactly where in the Grove would we be standing, what would we be drinking, what would we have eaten for breakfast, etc.
- WHY did Jonathan Nichols miss those two field goals against LSU in '03 because we totally would have won an SEC title that year and remember how the center accidentally tripped Eli during the snap on fourth down and how Chris Collins didn't really step out of bounds on that touchdown pass that was called back AAAARRRGGHHH!
12:00 PM to 2:30 PM – Watch a game between two Big 10 teams that AREN'T Ohio State or Michigan (i.e. Purdue Vs. Wisconsin, Michigan State vs. Wisconsin, etc.) and swear on all that is holy that I already watched these exact teams play this exact game LAST WEEK at noon.
Just a snippet so that I don't rip his content off; go and read the whole thing. It is hilarious.


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A Family TraditionPhoto by: Jennifer Pohler
Twenty-five years ago, my dad sat with me at the old "Sea Wall" in Port O'Connor on Memorial Day Weekend for the annual Kids Fishing Tournament. He baited my line with shrimp and took off piggy perch for 4 solid hours. At the end of the day I went home with a shiny gold trophy and a smile that lasted for weeks. Here he is a quarter of a century later with my two year old son, Crosby, for a weekend in Port O'Connor. We forgot Crosby's new fishing pole at home that weekend. My dad went out and bought an over-priced Spiderman rod and reel just so Crosby could go fishing. Shortly after, Crosby had his first fish. A beauty of a piggy perch! You should have seen that boy smile and squeal with excitement. After 25 years, my dad is still baiting shrimp and taking off piggy perch, not to forget the occasional hard head! In my eyes and his grandson's eyes, that makes him pretty special!
See All of jpohler's Photos


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Oddly enough, the presence of the roomy Prius V and less costly Prius C have done little to harm the popularity of Toyota's primary hybrid, the Prius. More accurately, since Toyota introduced the V, C, and Plug-In versions, sales of the core model have done nothing but rise.
Tag: toyota prius v
The Ford C-Max's first full month on sale was a fruitful one for the Blue Oval – the C-Max managed to beat its arch rival, the Toyota Prius V.
Toyota managed to move 2769 Prius V's in October, compared to 3182 C-Max's. According to AutoGuide, 25 percent of C-Max sales occurred in California.
Toyota's sales forecast of 220,000 Prius models forecast looks like a lowball number now that Toyota has moved 86,000 examples of the hybrid from January to the end of April. Sales of the Prius V and Prius c have helped the nameplate see a 56 percent rise year over year, and now Toyota is clamoring for more units – but it may not get them.
The Toyota Prius V didn't hit dealerships until the final week of October, but it still managed to beat the Chevrolet Volt's entire sales total. According to Bloomberg, Toyota moved 8,399 Prius V models in 10 weeks. The Volt sold 7,671 examples in 2011. Volt production has yet to re-start since it went idle in December, and we can only assume that Toyota is cranking out the Prius V as fast as they can.


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The Artist Within...
Posted by: Lincoln Arts Council
We all need to express ourselves- to celebrate beauty, show a problem, heal ourselves, comment on life, share a folly. Making art is one of the better ways to do this. Mollie Magnuson made this discovery a long time ago, and art has become central to her young life. Fortunately for the rest of us, she works both sides of the fence, making her own art through painting and sculpture, and guiding, encouraging and enabling others to find their own path. In addition to her studio work, residencies and workshops, and working at the Lincoln Arts Council, she has run the National Arts Program (NAP) for two years.
Established in 1982 the NAP was created to showcase and reward visual artistic talent of average citizens, avoiding the often rigorous requirements of conventional venues. To simplify the administration, the NAP limited itself to large blocks of employees, corporate or public. In Lincoln, employees of the City of Lincoln and the Lincoln Public Schools and their immediate families are eligible to participate. With 45 entrants the first year and 78 the second year, the program is a vibrant, growing companion to Lincoln's already terrific art scene.
The NAP provides some administrative tools, prizes (including cash prizes) and promotional materials. Mollie does everything else. From promoting the program, registrations, labeling the art, displaying the art in several venues, finding and training judges, even creating the awards event, Mollie's responsible. She's a cheerleader, arts administrator, curator and occasional therapist all in one. She even wrote a custom database to keep track of it all.
You'll find in each one of us a different measure of artistic talent, intelligence, compassion, energy, perseverance. Pick any or all of them and turn the knob up to eleven- that's Mollie. The National Arts Program is lucky to have her, and so is Lincoln.
September 7th 2012
Laurie Janovec - Ive had the pleasure to work with her at the lincoln art Festival and it is the main reason I will volunteer again this year. She makes it all work. What a gift to the art community.
September 7th 2012
Beth Stecker - Mollie has chosen to use her remarkable giftedness to make things better for all around her as well as those who will follow. We are blessed to have her among us. May she continue to bloom beautifully where she is planted!


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An article in The Atlantic called them "the single most important experiment in higher education." The New York Times referred to them as a "game-changer." Hundreds of academics are either anxiously awaiting their development or decrying their existence as a threat to learning as we know it.
They're called MOOCs and, for good or bad, they're causing a massive shift in the way people look at the experience of gaining an education.
What are MOOCs?
The acronym "MOOC" stands for "massively open online course." These online courses tend to be huge – often enrolling hundreds or even thousands of students per course. They are massively open in more ways than one. They offer open enrollment, allowing anyone interested to sign up. They are openly available (i.e. free), permitting students to register without paying tuition. And they trade a closed, linear curriculum for an open curriculum that draws on other freely available resources and provides students with several pathways to learn.
How are MOOCs Different from Previous Free Online Classes?
Free online classes are nothing new. For years, major universities have offered free learning content in the form of opencourseware. Programs like MIT Opencourseware and Carnegie Mellon's Open Learning Initiative freely offered course syllabi, recorded lectures, notes, and other content taken from their traditional courses. However, there were some major problems with opencourseware.
First, learners usually didn't have access to enough information to really master the content. A syllabus or a few recorded lectures gave learners a good start, but it wasn't enough to guide them through the content like a traditional course would. Many opencourseware resources didn't make so much sense without the content provided – students were missing the in-class discussions, the guest lectures, the assignments, the class demonstrations, and often even the textbook.
Second, opencourseware initiatives gave learners few options to study as a part of a community. People reviewed the content in isolation and tried to learn without access to peers or professors. Many found that it was difficult to stay motivated or keep going when there was no easy way to get answers to their questions.
MOOCs seek to change all that. Rather than offering some of the materials used in a traditional classroom, MOOCs are designed from the ground up for online learners themselves. MOOCs offer everything students need to learn – whether they provide the content themselves or simply offer links to many of the freely available resources that are needed. Students using MOOCs generally have access to readings, activities, discussion boards, quizzes, etc. Additionally, MOOCs provide learners with authentic communities. They often have professors (or coaches / guides) that help run the class and answer questions. Learners can also connect with their peers to discuss the content, share ideas, and sometimes even help administrate the class.
How Will MOOCs Change Education as We Know It?
MOOCs are already a big hit in rural communities and developing countries where people don't have as much access to traditional schools. But, they may eventually impact the way people everywhere learn and get an education.
If this big "experiment" is successful, people all around the world will have access to high-quality, community-based online classes without having to pay a dime. MOOCs will allow people to educate themselves based on what they want to learn. Stay-at-home parents can take real classes in their spare time to stay current, business people can improve their resumes, and high schoolers can get a head start on college when they're bored.
Eventually, schools and employers might start taking MOOCs more seriously. Some MOOCs are already offering certificates to those that complete their courses. In the future, MOOC learners may be able to use this certificate to qualify for employment or even earn an entire online degree for free by progressing through an approved series of no-cost, high-quality courses.
Why are Some People Afraid of MOOCs?
Not everyone is praising the development of massively open online courses. Many academics are concerned that MOOCs and associated online colleges will replace traditional face-to-face interactions. They are worried that the world will have fewer scholars as traditional instructors are replaced with low-paid (or even non-compensated) coaches or guides. Some academics are also concerned that MOOCs will interfere with the goal of providing undergraduate students with a well-rounded liberal arts education and instead encourage colleges to adopt a more skills-based curriculum.
Another potential issue is that MOOCs aren't really free. In order to produce these high quality resources, someone has to pay for them even if it isn't the students. Currently, MOOCs are being created with massive funding from participating universities and private for-profit businesses. In the future, it is possible that these groups will ultimately charge learners for the experience. Critics worry that there will be fewer traditional options available should MOOCS no longer be quite so openly available.
MOOCs to Check Out
You can take a high-quality online course designed just for virtual learners by checking out our editorially-reviewed list of the Top Massively Open Online Courses.


text: Jamie's Best Ever Christmas Series 1 - Episode 1 Share: About this programme 1/2. Two-part special brought to life with animation, in which Jamie Oliver presents his favourite festive recipes. In the first edition, the chef focuses on Christmas Day food, demonstrating how to prepare a traditional turkey dinner with roast potatoes, gravy and vegetables. He also offers tips on making desserts including chocolate truffles and mince pies, as well as mulled wine. Cast and crew Cast Presenter Jamie Oliver Crew Director Martha Delap Executive Producer Zoe Collins Producer Martha Delap Producer Jen Cockburn Categories Food Share:


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Originally published January 9, 2014 at 6:35 PM | Page modified January 10, 2014 at 6:17 AM
Defying U.S., Karzai orders release of Afghan prisoners
President Hamid Karzai's decision threatened to plunge relations to a new state of crisis even as a broader, long-term security agreement between the two countries has been held up for weeks.
The New York Times
KABUL, Afghanistan — President Hamid Karzai of Afghanistan on Thursday ordered the release of dozens of prisoners accused of having American blood on their hands, intensifying his showdown with Obama administration officials after weeks of confrontation and warnings that he risked losing U.S. troop support.
The move threatened to plunge relations to a new state of crisis even as a broader, long-term security agreement between the two countries has been held up for weeks.
A U.S. official said late Thursday that the U.S. ambassador in Kabul, James Cunningham, reported in an internal cable that he did not think Karzai would agree to sign the accord before Afghanistan's elections in April. News of the cable was first reported online by The Washington Post.
The Obama administration wants the agreement to be signed soon so that the U.S. and its NATO allies, who are pursuing a similar agreement, will have time to make plans for a post-2014 force. "There is not a lot of time left before that planning has to begin," the White House press secretary, Jay Carney, said earlier Thursday.
U.S. officials have said that the prisoners to be released are dangerous Taliban militants and that freeing them without trial would violate an agreement on detainees reached last year.
That detention authority deal was considered a prerequisite to the security pact, known as the bilateral security agreement (BSA), which would allow for a continued U.S. troop presence and aid past 2014.
Still, just a week after some U.S. officials insisted such a prisoner release would prove that Karzai could not be trusted to honor a security deal, the initial U.S. response Thursday was cautious. Officials were critical of the release, but careful to say the move would not harm the security deal and they were still trying to get a full accounting for the decision.
"We don't tie it to BSA," one Obama administration official said, referring to the security agreement and noting it was a "separate deal," while speaking on the condition of anonymity.
The suddenly tempered language from the administration raised the prospect that Karzai had again called a U.S. bluff, or that the Americans might be sending mixed signals about the White House's intent.
On Thursday, Afghan officials said that in ordering the release of 72 detainees, they were following legal procedure because neither U.S. nor Afghan security officials could produce evidence that the men had been involved in killing troops. "We have the right to release the men," said Aimal Faizi, Karzai's spokesman.
He characterized some of the evidence against the prisoners as being nothing more than fingerprints on guns, noting that almost everyone in Afghanistan owned a gun.
Faizi said the timing of the release would be up to prison officials and the three-member Afghan detention commission that recommended the move. The commission could not be reached for comment.
Karzai, according to an Afghan familiar with the president's thinking, saw freeing the prisoners as a way to accomplish two goals: He could curry favor with the Taliban in hopes of bringing the insurgents to talks, and he could punish the United States for what he considers its insincere effort to initiate peace talks.
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If you are planning to travel in your Gap Year we recommend spending a few
minutes getting further info on travel essentials before you go to guarantee
that your trip is safe as well as fun!
If you are planning to do a training course during your gap year you may be eligible for funding via a Career Development Loan. A CDL is a deferred repayment bank loan to help you pay for vocational learning or education. The Department for Education and Skills pays the interest on your loan while you are learning and for up to one month afterwards. You can get more info from the National CDL enquiry line: 0800 585 505 or visit the DfES web site at www.lifelonglearning.co.uk/cdl/
How does a Gap year fit in with your other education and learning-related choices? This government information site outlines the wide range of career choices available as well as funding opportunties for further study before or after a gap year. Click here for more info on Career Choices.
Click below for useful links whatever your plans...
Going to University...?
Looking for a job...?


text:
New E-books: Med-Surg Nursing, and Health Encyclopedia
Recently added to our Core Lists of Health Sciences e-books:
Medical-surgical Nursing: Critical Thinking in Client Care (4th ed) from the StatRef collection, and Drexel College of Medicine's Health Encyclopedia.
Find these and other useful titles in our e-book lists:
Please note that these lists are a selection of the health sciences-related electronic books included in our collections. Additional e-books titles can be found by searching our library catalog.


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International Women's Friendship Month Photo Contest
September is International Women's Friendship Month. Kappa Delta Sorority created this celebration 12 years ago to encourage women everywhere to celebrate the special bonds on friendship.
Stalking: Know It. Name It. Stop It.
January is National Stalking Awareness Month and this dangerous and unpredictable crime is often seen in domestic violence situations.
It's Time to Talk About Domestic Violence
For the seventh straight year, Liz Claiborne Inc. is sponsoring It's Time to Talk Day on December 8, 2010, a day dedicated to ensuring that Americans speak up about a subject that most people simply prefer not to discuss — domestic violence.
International Day to Eliminate Violence Against Women
In honor of International Day to Eliminate Violence Against Women (Nov. 25), many countries in Latin America and around the world will hold different events.
National Crime Victims' Rights Week
Each April since 1981, the Office of Justice Programs has helped lead communities throughout the country in observing National Crime Victims' Rights Week (NCVRW) by promoting victims' rights and honoring crime victims and those who advocate on their behalf.
February is Teen Dating Violence Awareness and Prevention Month
loveisrespect, National Teen Dating Abuse Helpline has put together a comprehensive resources page specially created for this month's awareness efforts.
Good Idea - Cleveland Homes Go Purple
DVC is mounting its first major public awareness campaign called Purple Light Nights, in which the center is asking residents to put purple lights on their porches to promote conversation about the issue.


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Global research highlights the effectiveness of new large display formats across 5 key brand metrics.
The 'Size Matters' study, delivered by research agency Millward Brown, aimed to analyse the effectiveness of the new, larger brand friendly display online ad formats. The global research was based on 940 campaigns over a two year period across UK, USA, Europe, South America and Australasia and examined the performance of formats across five key brand metrics:
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Personally I would like to see ML, MR, TH, RN, JM starting. I would like to test bobo and see what he has. I would protect him and MR some by mixing in zone. It's a crazy trial for me, but I saw signs on offense if he can't get experience. Initially he was an easy double, but in the 2nd half he showed more awareness actually passing out of a double to TH, who actually threw it back in on a repost and a nice bank. No offense, but ND will not do that once this season. I don't care how many boards ND gets he lapses big time either boxing out or just not battling someone he should be at least battling for a board. Granted JM is hesitant to mix it up, but I think with time and other players banging him he will self-motivate more to not get beat. ND gets some rebounds because of his length on tip outs over the top, but other than that I am pretty sure he has never boxed out anyone.
The reality is that when Keefe and ND are in we have 2 players on the interior that can't hold their spot. RN is by far the best player that can hold his spot and even move someone out with his lower body. He also has some surprising hops and a knack for the ball. He should be logging most of the interior minutes from here on out. At least bobo is not easy to move.. he does however need to be scolded to find a body and get it on someone when rebounding. TH actually is the only other guy who can go and get it on the glass and he should be starting soon. I can live with ND playing decent minutes, but I'd rather have him come in as a specialist to knock down some shots.
Until JA proves he can play in control and make a consistently positive impact I can't see him getting more than 15 minutes. ML and MR should get the bulk of the minutes and JA should spell some rest for them and that is it. I would rather see Moser, TH getting minutes with both Roll and Lee on the court than have a smaller lineup with JA, MR, ML. I think we need to play with size and get anyone active in there who can get us extra chances with our inability to shoot the ball consistently.
In all I think we gave our best effort tonight. We seemed in general to have a good attitude out there. I don't think there were nearly as many breakdowns and players were helping out more albeit sometimes late. Better than not at all. Our days of being able to contain man-to-man with little or no help off the dribble are gone right now. MR and JA can't stay in front of any decent guards, so I can't see how it's possible to play 40 minutes of tough man to man defense without cheating our help to their aide and consequently leaving other big men open for passes or easy 2nd chances off misses.
I am probably the biggest cynic around, but I have not given up hope on this year yet. As far as the committee is concerned we are 0-1 without gordon and with honeycutt in a loss to the number 1 team in the country. Yes that is wishful thinking, but I do not think the cupboard is bare in this program. And I am certainly not convinced the pac 10 is littered with more than a couple programs that have more talent than us this season.


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Ok so its only November and the Cowboys have a legit chance of making the play offs so maybe it is a little early to be talking draft but it excites me,i get a buz out of researching players,going over game tape of them,reading mock drafts and predictions of where these players will fall.
For obvious reasons ive spent the majority of my time so far looking at defensive linemen-an area most people are predicting we will spend alot of our attention on improving come the draft and i have to say it looks to be a great year to address this position.I wouldnt be adverse to them going dline with our 1st 3 picks.Although on my previous fanpsot i asked the question 'does what marinelli affect how we draft' meaning that given the magic he has worked on the dline this year would it enable the cowboys to go down an alternative route early doors in the draft and then pick up some dlinemen later rounds?
However as i said earlier i think this years draft is a strong one for the dline and im both entrigued and excited by the thought of what someone like Stephon Tuitt,Daquan Jones or Taylor Hart could bring to our pass rush men.Hart is talked about as being very similar to Hatcher and could be a great 2nd or 3rd round addition.
But i found myself in a quandry.Theres these 3 young bucks that whatever i watch,watch ever i read they always crop up,they always jump out on the screen to me.Yeah stanfords trio of Trent Murphy,Ben Gardner and Henry Anderson.
Trent Murphy is going to late 1st/early 2nd round.Heck some are even suggestiong he could go as high as the teens.Personally i see him as someone we could acquire late in the 1st round (we are going to be drafting in the 20's at the earliest anyway)
Coming in at 6'6 and 261 lbs the guy can move.He knows where the qb is and knows how to hit him-after 8 games so far he has 9.5 sacks.
This guy could and would be the heir apparent to the sack king himself lord ware.Or at the very least-we could have a new #93 to replace the out going one
Henry Anderson is the 2nd of the 3 that i really like.Watch highlights of any stanford defensive player and i assure you #91 will be the one drawing your attention.
Predicted to go as high as the 2nd round his draft stock might well be affected by going out injured at the start of the season and only expecting to return in the next week.If he fell to the 3rd he could and would be a steal.
Coming in at 6'6 and 295lbs he could move inside and take on hatchers role with his high motor he is a strong and physical defender.in 2012 he ammassed 13 tfl and 5.5 sacks and was expected to do even better this season-i guess we will se how he comes back from his injury.
The 3rd of the trio is Ben Gardener, you might remember him as the guy who stuffed James White on a huge 4th-and-1 on the 1-yard line in the Rose Bowl.If draft position was simply about toughness, intensity and work ethic, Gardner might be No. 1 but Unfortunately he has just been ruled out for the remainder of the season with a pectoral injury that has hampered him for a few weeks but incredibly he still managed 7.5 tfland 4.5 sacks despite playing injured.
He is also a tam captain and very vocal leadet in the stanford locker room-definatly a rkg
So with Murphy a 1st/2nd round rade,Anderson with a 2nd/3rd round grade and Gardener anywhere between rounds 2-4 which one would you take?Maybe theres a possibility of upgrading the defensive end position with murphy nd then taking Anderson or Gardner in rounds 2-4 and moving them inside to play the 3 tech?
Or maybe none of them are that good on there own and are instead a success as a factor of there being together as a trio?
Since posting this ive kept reading up on other players aswell as watching these 3 and it seems the general conscensus is that with Ben Gardner ruled out for the year hi stock is in free fall and is now being tipped as a 7th rounder a best.Now thats a steal if ever i saw 1