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Exclusive access to articles, interviews, podcasts, tele-courses, videos and more in our one of a kind collection of education for caregivers.
Welcome to The Caring Generation®, a community of support for family and professional caregivers. Many caregivers feel alone in their journey; if you identify with any of the statements below, you're in exactly the right place to find support and guidance.
"I feel guilty and angry. There are times when I don't know what to do. I find it difficult to say no. Family members refuse to help. I am trapped caregiving for a parent for whom I have no emotional connection. My physical and emotional health is near breakdown. I have lost friends. I love my husband (or wife) but this is not the retirement I expected; I can't be a caregiver anymore. The healthcare system is broken; for many it's just a job and no one cares. Neglect and ignorance result in death. Information is fragmented. I was too naïve to recognize the self-interest and unethical practices until it was too late. Most of us don't know where to turn for help. What do you mean Medicare doesn't pay? I didn't know what I didn't know; ignorance is dangerous."
For the past 15 years, Pamela D. Wilson has served as an advocate for individuals and families. A recognized expert in the areas of caregiving, support for aging parents and family members, long term care and family relationships, Pamela is an educator and consultant for family and professional caregivers and an industry leader in her desire to change beliefs that minimum standards of care are acceptable.
Pamela has been involved in all aspects of caregiving in her own family and professionally including involvement in extremely complicated situations in her role as court appointed guardian. In 2009 Pamela created The Caring Generation® to bring individuals together with an interest and desire to broaden awareness of caregiving as a role in life.
Becoming a caregiver is an unexpected shock for most of us. By accessing education, learning from others in similar situations and by applying proven techniques, caregivers are able to reduce feelings of overwhelm, frustration, guilt and anger that results from a sense of duty and obligation to provide care. Join The Caring Generation today to balance your role as a caregiver and to reestablish loving relationships with those for whom you provide care.
Family and Professional Caregiving Relationships Improved by Education
If you are a caregiver, the reality is that there are more questions than answers. Many families and individuals make poor choices because of being uninformed or uneducated. Navigating caregiving and the healthcare system is complicated. Becoming more educated about your options will save mistakes, time, effort and money. While you may feel overwhelmed, one path to reduce or eliminate overwhelm is to become educated about your options. Learn more about the value of membership.
"Eat Your Cookies"
David Drummond was just 33 years old when he was involved in a tragic accident. Through the assistance of David's physician, Dr. Richard Martinez, David shares his story with the world. David's story helps us realize that any of us may be physically injured in an accident. His warmth and unique insight into the appreciation of life will warm your heart and help you realize the importance of documenting your wishes relative to care and treatment.
Preview a chapter from Pamela's upcoming book
The Care Navigator has a documented history of success since 2000 resulting in satisfied clients and positive outcomes.


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Narrow your search
Social networks are poised to become even more personal as they become a vehicle for e-commerce, too, predicts the co-founder of a payment processing startup.
Yahoo's e-commerce platform for small businesses gets a redesign along with some new features, including a new payment-processing service.
The search giant plans to go after Amazon in an effort to beef up product search and e-commerce offerings. Google's first target: groceries.
"For us to keep up with your pace of change, this leadership team is breaking down silos throughout our agency," she tells a group of tech execs. The 47,000-person agency is conducting its own "mashup."
Secretary Penny Pritzker will meet with LinkedIn CEO Jeff Weiner on Monday, and Facebook and others after that.
The e-retail store will offer everything from fashion to tech to jewelry, according to a new report.
A mockup of a Web site from Fancy.com shows examples of what buying things on Twitter could look like if rumors of such an initiative prove true.
PayPal's president defends the digital payment provider's place at the forefront of mobile commerce while quipping he welcomes competition too.
Black Friday arrives early as the e-commerce giant aims to attract more mobile-friendly shoppers.
A new deal between the two companies will allow consumers in China to pair their Apple ID with the country's most popular payment card to make purchases on its App Store.

subset: commoncrawl


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Advanced Search | Help
Last updated: August 2013
Name of Applicant Group: Waihao Downs Irrigation Limited
Contact person: Brendan Sheehan –Project Manager
Address: 3 McLellan Place, Albert Town, Wanaka 9305
Telephone: (03) 443 5159, 027456 0022
Email: firstname.lastname@example.com
Grant no: 09/04
Status: Finished
CIF funding: $93,000
Total project funding: $185,000
Proposed start date: 2009-07
Proposed finish date: 2013-06
Region: South Canterbury
Grant no: 11/08
Status: Finished
CIF funding: $98,500 excl GST
Proposed start date: 2011-07
Proposed finish date: 2011-12
Generating investor and community support: The project will establish a project management process for Waihao Downs Irrigation Limited that will mange the generation of investor and community support both financially and socially for the development of the Waihao Downs Irrigation Scheme.
Scheme design: Waihao Downs Irrigation Scheme obtained its water consent in May 2010 to take 3 cumecs from the Lower Waitaki River. The scheme has until May 2015 to exercise the consent. The Waihao Downs Irrigations Scheme is summarised as follows:
This scheme is a totally new scheme, however as mentioned previously may utilise and share the resources of the existing Morven/Glenavy irrigation intake to access water from the Waitaki River if appropriate.
Drought has been a perennial issue for the Waihao Downs community since farming started in this district, in the 1860s. Sustainable farming is becoming increasingly more difficult within this district and the predicted drier conditions are going to require a reliable water source to enable viable farming to continue.
The proposed irrigation scheme objectives are to:
Improve farming practices by requiring each farm to have a Farm Management Plan tailored for the catchment and specific farm use.
The Waihao Downs Irrigation Scheme will provide irrigation water to 6,800 hectares of farmland within a larger command area of around 14,000 hectares in the Waihao basin, west of Waimate. The proposed area to be irrigated covers 43 properties.
The proposed scheme will improve the ability of the farming community to access reliable water. Currently irrigation water is from the Waihao River (constrained by low flows) and a limited number of groundwater bores. Previous investigations to identify a reliable groundwater source within the proposed irrigation scheme have been undertaken with minimum success. Initial estimates are that the proposed irrigation is expected to double the average production achievable for dry land farming in the Waihao Downs area.
The scheme comprises of two possible intakes from the Waitaki river with a water distribution system that pumps water up pipelines to the top of the terrace and into the Waihao basin.
The scheme will either utilise the existing Morven/Glenavy irrigation intake and open race for an alternate pump supply from the Waitaki river or it will utilise an alternative intake design based on pumping supply directly from the Waitaki river below Pub Road at Ikawai
The irrigation system will be fully piped and pressurised from the pumps and will be automatically controlled to match irrigation demand. There will be no open races and therefore no by-wash. This scheme is a totally new scheme, however as mentioned above may utilise and share the resources of the existing Morven/Glenavy irrigation intake to access water from the Waitaki River if appropriate.
Generating investor and community support: Our project management process will include the development of a business plan, governance training for the Directors, preparation and promotion of an investment proposal and promotion of the irrigation scheme to the wider community.
Scheme design:
The following outlines the key work streams;
1. Pre Design Meeting
2. Geotechnical Investigations
3. Preliminary Design:
4. Prepare Cost Estimates
5. Peer Review
The primary focus of the WDIL Board during this period has been;
1. Shed meetings held in the week of 19 Nov 20912 with all prospective and interested farmers. Board members shared the responsibility of running these meetings with the main focus being on seeking firm commitment to the proposed irrigation scheme. These meetings were supported by Robin Murphy (Chairman MGIL) and Gary Rooney (Owner of Rooney Group).
2. Amended Water User Agreements and Water Application for Irrigation Supply Form Water Application for Irrigation Supply Form were distributed with a requirement that shareholders respond by 12 Dec 2012.
3. Shareholder response to this offer was approximately 3,000Ha.
4. Meetings held between the working group (WDIL, MGIL and Rooney Group representatives) to discuss the implications of the shareholder response and design options for making this scheme viable. Dry shares uptake are still an option being considered by the respective parties.
5. The outcome of the Working group meetings is an agreement with Rooney Group to design and re-price the scheme based on confirmed shareholder uptake. Cost of construction will confirm the viability of the scheme. Dry shares will also be considered in this design review.
6. Working Group is planning on meeting late March 2013 to make their final decision about the scale of the proposed irrigation scheme.
The primary focus of the WDIL Board during this period has been:
1. Issued an initial proposal to the Shareholder which includes a scheme funding and ownership package proposed jointly by Morven Glenavy Irrigation Ltd (MGIL) and Rooney Group.
Shareholder response to this initial offer was a 3,500Ha uptake of water shares.
2. Further negotiations between WDIL, MGIL and Rooney Group.
Joint agreement between the parties that the scheme needed to have a minimum uptake of 5,500Ha to be financially viable.
MGIL agreed to take up 1,000Ha dry shares.
t this time, WDIL was requested by MGIL to explore options for selling the remaining 1,000Ha.
3. Rooney Group was approached by WDIL to seek advice based on Rooney's previous irrigation development experience of new and existing schemes (e.g. most recently, Acton, Mayfield Hinds and Rangitata Irrigation Schemes).
The outcome of this meeting was that Rooney Group has offered to take up the remaining 1,000Ha dry shares. In addition, Rooney Group will fund the design, build and commissioning of WDIS, subject to the following conditions:
1. Approved the 'final' Preliminary Design and Cost Estimate Report prepared by Rooney Earthmoving Ltd (REL). Approved scheme design and costings have been independently reviewed by Damwatch Services Ltd, on behalf of the WDIL Board.
2. Prepared a Heads of Agreement which has been signed between WDIL and Morven Glenavy Irrigation Ltd (MGIL).
3. Five banks were approached to provide scheme funding options.
4. Three shareholder meetings have been held to update the shareholders on the proposed design, construction costs and funding options/scenarios.
5. An alternative scheme funding and ownership package has been offered jointly by MGIL and REL.
6. WDIL Board arranged for farm consultants to speak to the shareholders outlining the options and benefits of utilising irrigation water to improve farm income.
7. Preparing a Water User Agreement (draft)
8. Respond to queries from shareholders.
The primary focus of the WDIL Board during this period has been;
1. Approved the 'final' Preliminary Design and Cost Estimate Report prepared by Rooney Earthmoving Ltd (REL). Approved scheme design and costings have been independently reviewed by Damwatch Services Ltd, on behalf of the WDIL Board.
2. A shareholder meeting has been held to update the shareholders on the proposed design and construction costs.
The primary focus of the WDIL Board during this period has been;
Status of Waihao Downs Irrigation Scheme's Preliminary Design and Cost Estimate Project;
The appointment of a scheme manager at WDIL is a pleasing milestone for the company to have reached. After eight years of mostly farmer input into the management of the scheme's development the move to a professional level of operation will see progress being made a more timely and rigorous fashion.
Waihao Downs Irrigation Scheme obtained its water consent in May 2010 to take 3 cumecs from the Lower Waitaki River. The scheme has until May 2015 to exercise the consent.
Work on the scheme had been on hold until we had some certainty on getting water. Since obtaining the consent we have appointed a technical adviser to review the existing scheme design to get an estimate of the cost of the work required to take the design to a level where farmers can be given an accurate per hectare cost to consider. This estimate should be presented to the Board in late November.
Waihao Irrigation Scheme Directors attended the Governance Essentials Training Course in June organized by Irrigation NZ.


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Hey Cider,
Just curious as to what you use to record your vids?
I really want to use the same raid unit frame that you are but I cant seem to find the add-on. Can you give me the name so I can find it.
whats the name of the buff bar your using
Hi there Ciderhelm, i posted in the "Dosen't deserver a thread" thing, if you wouldn't mind taking a look at your earliest convience.
Greetings Ciderhelm,
I sent you a private message. As I'm almost positive you're frequently inundated with messages, I understand that it may take some time to respond. I am hopfully awaiting a response.
Take care
Hey Ciderhelm,
Why improved spell reflect? I'm just trying to understand the reasoning behind taking this for Uldaur. Thanks.
Hey Ciderhelm I want to first off thank you and your guild for making the great movies.
I was wondering if you were working on guides for Resto Shamans
Hello Ciderhelm.
First off I want to thank you for the great help your videos has proven to be for me and my guild, the commentary sums most things up perfectly. However I have a suggestion to make and I couldn't find a suggestion forum anywhere on this site (might be blind). Anyways, I am probably not the first one making this suggestion but you never know so here goes.
How about you or Lore when introducing the encounter mention what kind of group setup you guys are using?
For Example: This video will show you the Freya encounter, on normal mode we found it easier using 2 tanks 2 healers and 6 dps and on heroic 3 tanks 5 healers and 17 dps.
Thanks for your time Ciderhelm and thanks once again for your amazing videos!
HEH...I bet you get the tacoma thing alot I have lived here my whole life. I was wondering about the UI in most of the video's frankly I want it is it availible for download and or purchase?
Hey Ciderhelm, how are you?
Holy Shield
New Registrant
lvl 80 Gnome Warrior
WTB [Gnome Skin Slippers]
the cake is a lie.
has a crystal flower


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A state of the art Electronic Health Records system is replacing the existing paper files and charts currently used by the clinic's staff. A complete overhaul of the clinic's workflow is in the works as part of the EHR implementation. Newly trained MA (Medical Assistant) and front desk staff will be added as well, according to the release.
In addition, a new and expanded health care provider team led and supervised by Dr. Ruben E. Brinckhaus, M.D., will bring mid-level providers from Southern Trinity Health Services' staff of physician assistants, nurses and medical assistants. Dr. Julie Bussman, Ph.D., Southern Trinity's Licensed Clinical Psychologist, will also be providing expanded service hours at the Scotia Bluffs clinic. Certified Physician Assistants Michael Kays, Family Nurse Practitioner Pat Farmer, Certified Physician Assistant James Tinkelenberg, and Certified Physician Assistant Christine McMillan will be providing direct patient services as well, according to the release.
The Scotia Bluffs Clinic is part of Southern Trinity Health Services FQHC (Federally Qualified Health Center) network and will provide access to health care regardless of ability to pay, according to the release.
To make an appointment, or to get help with health care insurance qualification, or help with enrolling in Covered California's health insurance program or other public benefits programs should you have any questions you can contact the clinic at 707-764-5617.


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After this soul-crushing winter, St. Louisans are welcoming spring with open arms and trips to the city's free, world-class zoo. The Riverfront Times sent photographer Steve Truesdell to the Saint Louis Zoo for the first weekend of spring to capture animals and humans alike soaking up rays.
Last night, the Chicago Bulls hosted the Memphis Grizzlies at the Scottrade Center in an NBA preseason game with the Bulls dominating the Grizzlies 106-87, giving the throngs of red-clad fans what they came to see: Derrick Rose (pictured above) and a Bulls win. In a highly unscientific survey condu ... More >>
Apparently, the speed of business is very fast indeed when $2 billion is on the table. That's the record-breaking price offered to current Los Angeles Dodgers owner Frank McCourt by the investment group helmed by Magic Johnson and Stan Kasten. McCourt agreed to the sale mere hours after Major Lea ... More >>
image viaEd Macauley with his SLU coach, Ed Hickey."Easy Ed" Macauley, one of the early stars of the NBA and, incidentally, the Saint Louis University Billikens, died yesterday here in St. Louis. He was 83 years old and six feet eight inches tall. Macauley grew up in St. Louis, attended SLU ... More >>
Missing: Brian Sutter's teeth and more Blues players in the St. Louis Sports Hall of Fame.Need more proof that St. Louis is a "baseball town"? Check out the names (below) of the athletes and broadcasters inducted yesterday to the inaugural class of the new St. Louis Sports Hall of Fame. Ten of th ... More >>
Bob Pettit, the St. Louis Hawks great who brought this city its only NBA championship, will officially be inducted into the St. Louis Walk of Fame this August. Pettit, who resides in his home state of Louisiana, was named to the walk last year but could not make the induction ceremony due to a famil ... More >>
Game on (finally)
Sheila Bronson is twelve years old -- and may be the first player to jump from middle school into the WNBA
Everybody wants Hazelwood Central's Kalen Grimes and St. Louis' junior class of hoopsters. But recruiting in the city is a courtship dance and a high-maintenance affair.
Skip Erwin
The state gutted years of Ellen Reasonover and Steve Toney�s lives and tossed them out without apology. Now that money�s short for both, will the state ante up?


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Famous quotes by Joyce Grenfell:Sort:PopularA - Z
|I have come to believe that giving and receiving are really the same. Giving and receiving - not giving and taking.
Share your thoughts on Joyce Grenfell's quotes with the community:
Use the citation below to add this author page to your bibliography:
"Joyce Grenfell Quotes." Quotes.net. STANDS4 LLC, 2014. Web. 20 Nov. 2014. <http://www.quotes.net/authors/Joyce Grenfell>.


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Tracy Mack-Askew ('98) is leading the launch of Chevrolet's first global midsize sedan
Kodak Engineer Steven Sasson ('72) created the world's first digital camera.
Election to National Academy of Engineering (NAE) membership is one of the highest professional honors accorded an engineer. Members have distinguished themselves in business and academic management, in technical positions, as university faculty, and as leaders in government and private engineering organizations.
In the 50 year history of The National Academy of Engineering awards, more than 70 graduates of Rensselaer's School of Engineering have been elected as members.
For contributions to radar systems for national defense.
For contributions to wireless communications theory and development of mass market wireless technology.
For the use of MRI in human blood-flow studies and for leading advancements in bioengineering research and education as the initial director of NIBIB.
Rensselaer's Career Development Center offers online and face-to-face networking opportunities.
E-mail for Life offers alumni and alumnae a free @rpi.edu forwarding address.
makes it easy to stay in touch with classmates and with Rensselaer.
is published in March, June, September, and December by the Office of Marketing and Media Relations.


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The Laboratory of Cryptography and System Security located in Hungary, short named as CrySys, identified Duqu, a very dangerous piece of malware, couple of weeks back. It is similar to Stuxnet malware, a nightmare for many Iranian's as its primary target was Iran's Nuclear program as per reports based on the infection level and nature of infection suggests that time. But at present it is difficult to say, Duqu has created with any specific interest like Stuxnet "industrial" malware.
Anyway security software giant BitDefender already released a Duqu detection and removal tool which is first in its kind. Later Microsoft announced a temporary fix to the menacing Duqu threat. We have reported the same already and you can read it below.
The Menacing Duqu Attack – Prevention and Removal
Now CrySys, who identified and reported Duqu threat first, released a Duqu Detector Toolkit. You can use this free toolkit to find Duqu infections on a computer or in a whole network. The toolkit contains signature and heuristics based methods and it is able to find traces of infections where components of the malware are already removed from the system. You may remember the fact that just like Stuxnet, Duqu itslef remove from an infected PC after a time limit.
How to Use Duqu Detector Toolkit
The toolkit contains 4 different executable components:
FindDuquSys.exe, CalcPNFEntropy.exe, FindDuquTmp.exe & FindPNFnoINF.exe. All of these programs can be executed directly from command line. For your convenience, CrySys also provided a batch file, FindDuqu.bat, which executes all 4 tools with the same log file parameter.
Download Duqu Detector Tool Kit and Manual
P.S : Kaspersky Lab announced that their security solutions are now capable of detecting and removing Duqu originated zero day vulnerability in Windows. If you are using Kaspersky security solutions just update the program.


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Immediate Release: November 1, 2006
Contact: David O'Brian (email@example.com)
Phone: 607-777-6478
Women picked fourth, men tabbed sixth in America East basketball polls
Kurpniece earns preseason all-conference honors
America East Men's Release
America East Women's Release
VESTAL, N.Y.--In the annual America East Conference preseason coaches' poll, the Binghamton women's team has been chosen to finish fourth while the men's team was selected to place sixth. In addition, junior center Laine Kurpniece (Riga, Latvia) was one of five women's players named to the America East preseason all-conference team. The voting was done by each of the head coaches.
Kurpniece was named second-team all-conference last season after pacing the Bearcats with 12.3 points and 6.6 rebounds per contest. She was named the America East Player of the Week a school-record three times during the regular season.
"We are very pleased to have Laine named to the preseason all-conference team," women's head coach Rich Conover said. "It's a sign of the respect that she is gaining from our opponents around the America East."
Two-time defending champion Hartford was the consensus pick in the women's poll, followed by Stony Brook, Boston and Binghamton. The Bearcats will host the women's conference tournament March 8-11.
On the men's side, Albany was the unanimous choice to win its second straight championship. The Great Danes were followed in the poll by Maine, Vermont, New Hampshire, Boston and Binghamton.
The Binghamton men's team opens up its regular season at Long Island University on Nov. 11 at 7 p.m. The women tip off against defending Northeast Conference champion Sacred Heart on Nov. 14 at the Events Center at 7 p.m.
Sports Men: Baseball | Basketball | Cross Country | Golf | Lacrosse | Soccer | Swimming and Diving | Tennis | Track and Field | Wrestling |
Sports Women: Basketball | Cross Country | Lacrosse | Soccer | Softball | Swimming and Diving | Tennis | Track and Field | Volleyball |
No portion of this site may be reproduced or duplicated without the permission of Binghamton University.


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Humidity 9%
Winds 6.9mph
Humidity 9%
Winds 6.9mph
Humidity 17%
Winds 5.8mph
Apr 6, 2013 10:28 AM by Jeff Langan
DENVER (AP) - An administrative review by the Denver Police Department has found insufficient evidence to support allegations of officer misconduct in a 2009 beating.
The department released results of the review Friday.
Alexander Landau says officers pulled him over and he was beaten after questioning their authority to search his vehicle's trunk. He reached a $795,000 settlement with the city in 2011.
Denver and federal prosecutors have declined to file criminal charges in the case. Denver's independent police monitor recommended no discipline for Cpl. Randy Murr and officers Ricky Nixon and Tiffany Middleton, though they've been reprimanded for failing to make complete reports.
The police department did fire Murr and Nixon over separate excessive force cases, but Nixon was reinstated. The city is appealing Murr's reinstatement by a civil service panel.
9 hours ago


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Does Your Content Marketing Sound Like Facebook Spam?
"This message contains blocked content that has previously been flagged as abusive or spammy. Let us know if you think this is an error." -- Facebook notification for message senders
With all the wonders and joys of content marketing on the Internet, there come a few drawbacks. Consider this: according to Mashable, 89% of all email is spam. Facebook claims about 4% of the content shared on the network is spam, as well. While the Facebook number may seem small, the social media giant has an aggressive anti-spam security system set in place, starting with the warning above that sometimes appears when you're sending messages to others on the network.
For PR pros and small business marketers generating content for Facebook and other social media sites, it's important to stay as far away from spam-alerting content as possible. Check these 5 tips out to make sure your content is appreciated rather than flagged as spammy:
1. Make Your Timing Perfect
While it's advantageous to stay engaged with audiences via your Facebook business posts, too much of a good thing can have negative repercussions. Keep your posts on a consistent schedule. We suggest steady updates of one or two a day.
It's important to remember that letting your posts languish can also be a turn-off to readers. If you've abandoned your regular posts, it's more than likely your audiences will abandon you.
2. Give Audiences Reason To Read
One hallmark of spam is that it brings no value to the people who read it. Keep this in mind when you draft your content. You should always ask if what you're sharing makes peoples' lives better. To do that, test your content to see if:
- It engages readers immediately
- It provides specific value for their lives
- It motivates them to act
- It compells them to share
Write in a tone that invites readers to return. Using humor is a solid way to win over audiences. Sharing unique news is effective, as well.
3. Invite Audiences To Participate
One of the best ways to know if your content marketing is hitting it off with readers is to get their feedback. Spammy content doesn't initiate conversation, it stops it. Go the opposite direction with your posts. Encourage reader opinions, invite them to share their own experiences and continue the discussion once you've started it.
For example, when the University of Southern California posted about the then-upcoming 2010 graduation, they asked graduating students to share their best of stories. Once audiences responded, the school answered each person back with a unique congratulatory message. This discussion launched multiple threads and built a huge wave of interest in the graduation ceremonies.
4. Avoid Spamalicious Language
There are hundreds of words that set off email marketing spam filters for a reason. They are loud, pushy, misleading and irritating. Stay away from those words in your Facebook posts, as well.
How do you know if your language has that spam twang? Chances are, when you're more interested in pushing your products, services or brand than you are in providing value to your readers, you may be headed in that direction.
5. Use Good Ideas For Inspiration
According to the network, 1.5 million businesses have Facebook pages but not all are high performers. So, what sets the best apart? They manage to create a sense of community for their fans.
Need some inspiration? Check out 4 businesses that are rocking Facebook with creative ideas:
- Ben & Jerry's—Visit the photo gallery of happy Ben & Jerry fans enjoying their ice cream in unique locations
- iTunes – Become a fan and you get 20 free songs
- Starbucks – Get to know CEO Howard Schultz via his cool updates
- Redbull – Check out the video of the Redbull racing NASCAR driver Brian Vickers and his pit crew performing a pit stop in Times Square
Facebook is a channel where there are few limits when it comes to creatively connecting with audiences. Stay away from spammy ideas and language and step out of the box to connect with your fans in unique ways that elevate your content marketing effots.
Need other ideas on how to leverage social media better? Check out our Social Media Survival Kit For Small Businesses.
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Isla Fisher: "I gained 65 pounds with my first baby and 70 with my second"
April 20, 2013 in Hollywood Moms by Versus
On gaining a lot of weight during both her pregnancies:
I gained 65 pounds with my first baby and 70 with my second. After I had my second daughter, I slowly lost the weight by breastfeeding, hiking Runyon Canyon, and working with a trainer every couple of weeks.
I had severe morning sickness both times. So I mostly ate super-sized bowls of white pasta with loads of butter and cheese because that was the only thing that took away the nausea. I also ate late-night cornflakes, Häagen-Dazs ice cream, and scones with jam and cream.
I had to shoot 'Confessions of a Shopaholic' about three months after I gave birth to Olive (in 2007), so the producer, Jerry Bruckheimer, hired a trainer to work with me three times a week. That was both inspirational and terrifying because I didn't want to let the trainer down.
… says Isla, who gave birth to her second child 2 and a half years ago.
More candids of her next!
Continue reading "Isla Fisher: "I gained 65 pounds with my first baby and 70 with my second"" »


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Our view: Court is rightly skeptical about Ohio law
Seattle and Cleveland found themselves in the same sorry state in the 2011 season. While the Browns stayed on Oblivion Boulevard, the Seahawks drafted their way to a Super Bowl. It's time for Cleveland to drink some of that "Seattle's...
The company expects 2014 sales to increase seven percent over last year's mark of $4.34 billion.
Inspector General Randall Meyer made no new findings of wrongdoing and instead detailed the status of 75 reforms at the Ohio Bureau of Workers' Compensation.
Larry Ealy and Edward FitzGerald square off for the Democratic nomination to challenge incumbent Republican John Kasich.
Proceeds raised will benefit the church's Campership Fund for its 2014 Confirmation class to attend an Underground Railroad tour in June.
Jeremiah Raber, 34, of Sarasota, Fla., known for being on the reality TV show "Breaking Amish" paid a fine online Thursday for disorderly conduct at a Jackson Township bar.
When I finally remembered to buy seeds for wheat grass, I did what I typically do: I went a bit overboard. How was I supposed to know that a measly pound of seeds would take care of the jungle Benjamin was planning for his LEGO guys, the tall grass...
In the newsThe federal government wants to ban sales of electronic cigarettes to minors and require approval for new products and health warning labels under regulations being proposed by the Food and Drug Administration.
An Afghan security guard opened fire on a group of foreign doctors at a Kabul hospital on Thursday morning, killing three American physicians and wounding a U.S. nurse, officials said.
Saturday's MasterWorks concert by the Canton Symphony Orchestra marries the worlds of science and art in a multi-media ceremony of sight and sound.
Sign up for our newsletter and have the top headlines from your community delivered right to your inbox.


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I'm 5'6' ,, 125 lbs, and I bought a large. (I have broad shoulders) it fits me quite well, a tiny bit big, but good because you have to wear something underneath. It it very flattering, and SO warm. I recommend this sweater.
I really like this sweater. It is very cozy and looks just like the picture. I only wish they still had it in the gray.
The jacket is huge! I got the black one and the bottons are awful. They look so cheap!
I purchased this sweater in teal and love how warm and cozy it is. As it has been cold, this has been my go-to sweater.
I really like this sweater. It is heavy, but not bulky and I wear it at work in a particularly cold area. The fit is very flatteriing, but for me, the sleeves were too long, so I have to cuff them, but that doesn't detract from the value of the sweater. I bought the blue one and it is a very pretty color.
Items must be returned in new or unused condition and contain all original materials included with the shipment. More details
FINAL SALE EXCLUSION: Items marked as FINAL SALE are not returnable unless the problem you experience is the result of our error.
Our standard shipping method is ground shipping. We also offer expedited shipping for most items. Your final shipping cost and estimated delivery timeframe will be available at checkout.
Standard shipping details
Expedited shipping details
* For your safety, some orders go through our loss prevention department. If we select your order for this process, we will immediately notify you that there may be up to a 3-day delay on your order.
** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.


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Icons Official UEFA Champions League Ronaldo Signed Real Madrid Photo
$479.99This product is part of Icons' exclusive UEFA Champions League signed memorabilia range. This Real Madrid photo was personally signed by Ronaldo in an exclusive signing session organised and carried out by Icons in Sao Paulo on September 27th, 2012. Ronaldo is the greatest goalscorer in World Cup history and a true legend of the game. He is the only player to win the Golden Ball and Golden Boot at consecutive World Cup tournaments and won two World Cups, two Copa Americas and three FIFA World Player of the Year awards during his career. The photo commemorating his incredible feats at the Bernabeu during his four year spell as a Galactico is signed in black ink. > more
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WASHINGTON - Double the toll road, double the need to start saving some cash.
Drivers who find themselves regularly traveling in the Dulles area may need to brace themselves for a double-whammy toll increase. Tolls on both the private Dulles Greenway and the publicly owned Dulles Toll Road are scheduled to go up Jan. 1.
Drivers traveling all the way from the Dulles Toll Road interchange at the Beltway to the Dulles Greenway terminus in Leesburg will need to pony up an extra 55 cents for a one-way trip and another $1.10 for a round trip.
Traveling round-trip every weekday adds up to an additional amount of more than $280 per year.
While that may not seem like much, Greenway officials have approval from the Virginia State Corporation Commission to raise tolls every year between now and 2020.
And the Dulles Toll Road -- operated by the Metropolitan Washington Airports Authority -- will be using tolls to partially fund the construction of Metrorail to Dulles International Airport, meaning more increases are likely to come in the near future.
- Related Story:
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WTOP's Hank Silverberg contributed to this report. Follow Hank and WTOP on Twitter.
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Ronald Beller
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This website is about expressing my clear God given birthright to freedom of political expression.
The ultimate political expression is for one to run for political office.
I live in a Judeo Christian nation, I am a Christian, that is my heritage. This is my home I was born here. I love my home and I will never leave it! I will always fight for and defend it, it is the home of my family. To those wishing to destroy it, I can only say beware we are more vigilant than you think. Anyone calling for death to America, is only calling for their own.
Surrender is not an option.
This country is in clear and present danger not only from people outside of its borders, but from within. Our country has been infiltrated by people with ideas of making this country into a socialist/communist country without firing a shot. I never in my wildest dreams thought that I would live to see the day we have a $15,000,000,000,000 dollar debt for this country. China owns most of our debt via bonds. What do you think will happen if they decide to cash them ALL in at once? Think about it, if you wanted to destroy a country, how would you do it? Easy, get a controllable fool elected for president "Manchurian candidate", so when you do cash in the debt, he has no idea what to do or how to fight a war. Someone who has no military experience. Sound like anyone you know who got elected? I never in my wildest dreams thought that anyone in a position of authority in this country would be referred to as a 'Tsar'.
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I've been losing weight since I was about 270+
I've been "cutting" since I was 247
But.. whenever I reach 230 I'm like "Yesss from next week I will be in the 220's"
But then I go back up to 232
Next week back to 230
then 232...
Have no idea why.
Then one week I starved myself at 232 and thought I HAD to lose weight.. even if it was water/muscle but ..still... 230
after the starve week I went to 236 ish
but... 230 agina
why can't I go below 230? am I intolerant to something?
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What is the difference between a cook and chef?
It seems to me from my reading of various books on the subject of kitchens that the chef is the guy that has less to do with the actual cooking and more energy spent on the business end of running a culinary operation and cooks are the dysfunctional and task orientated atlas' that actualize the chefs conceptualizations. What do you think?
Could be, depends; your description fits an executive chef's job more than any other position in the kitchen. The duties of the chef often depend on the size of the operation and the kitchen brigade lineup. In smaller restaurants or clubs or whatever operations, chefs often do double or triple duty, cook and manage the business end of the operation, which can include menu concept and R & D, managing labor and food costs, product procurement, scheduling, training, to name just a few responsibilities, although hopefully there's a sous chef on board to take on some of those training/actualization tasks. With so much on your chef's "plate," it's hard to find time to fit in line work. Plus, by the time you're an executive, you can figure you've got a high degree of skill and years of experience under your toque, you're older, tired, sick of burning yourself and generally deserve a break. So, the short answer, it depends.
To answer the title of your query, however, yes, there's big difference between a cook and a chef, in many, many ways. So much more than salary.
Why would you think cooks are dysfunctional?;-))
re: bushwickgirl
I've worked in professional kitchens for 15 years.
re: polyglot
In that case, can I assume you are one of the few cooks who made it to become a chef before going all dysfunctional then? -- according to your descriptions.
re: Chemicalkinetics
There are machines... and some dreadful places with plates caked with eggs and pasta where the dishes are done by hand - sigh. Still, even with the machine, it is the dishwasher that keeps the restaurant running smoothly and happily. No forks - then people have to eat with their fingers! Then there are the piles of prep dishes and saute pans and all the other little things that keep the food going out. God bless the thankless job of the dishwasher. When he does not show up, panic ensues because the evening will be bumpy, owners cranky and everyone will be requiring an extra drink at the end of the night.
No joke.
I have gone out, tracked down my dishwasher at a party, drove him home and demanded he shower to sober up and then dragged him to work. Drunk DW is better than no DW or GOD FORBID Sal Vanilla DW!
re: ipsedixit
Beat me to it ipse, I was going to say paycheck
Hmmm, ask Kelly on The Real Housewives of NYC. Yes, like a car wreck, I watch it.
Otherwise, I think it's a macro vs micro view of the kitchen. Chef needs a macro view with a focus on the bigger picture, cooks need to be more micro - focusing on the skillet, pan, dish, etc in front of them.
I think they are one of those ill-defined terms which everyone have their own definition. It is like asking what is the difference between a warrior and a swordman. I think a chef knows how to run the entire kitchen (not necessary the entire restaurant). It does not mean a chef cannot cook anymore or that a cook cannot run a kitchen when opportunity arise.
re: Chemicalkinetics
"It does not mean a chef cannot cook anymore or that a cook cannot run a kitchen when opportunity arise."
Exactly. Many chefs keep their fingers very close to the food, which is where it all started for them; certainly for me, I was never happier than when I was actually cooking, as opposed to sitting in my air-conditioned (maybe) office doing paperwork, menu planning and scheduling. The chef always has to be willing to jump on the line, take one for the team, work harder than anyone else, etc. Many cooks also have fallen into the situation of having the chef walk out or go missing for some reason, and suddenly they're running the show. A kitchen is a team effort; it only functions well when the team works together well, and although some members of the team are more valuable or knowledgeable than others, all are very important (especially the dishwasher, very VIP.)
re: bushwickgirl
High five and a right-o on the DW being the VIP.
re: bushwickgirl
Bushwickgirl and Sal Vanilla,
This is going to be a dumb question, but do we still have human dish washers in restaurants? Are they not machines these days?
re: Chemicalkinetics
There are machines... and some dreadful places with plates caked with eggs and pasta where the dishes are done by hand - sigh. Still, even with the machine, it is the dishwasher that keeps the restaurant running smoothly and happily. No forks - then people have to eat with their fingers! Then there are the piles of prep dishes and saute pans and all the other little things that keep the food going out. God bless the thankless job of the dishwasher. When he does not show up, panic ensues because the evening will be bumpy, owners cranky and everyone will be requiring an extra drink at the end of the night.
No joke.
I have gone out, tracked down my dishwasher at a party, drove him home and demanded he shower to sober up and then dragged him to work. Drunk DW is better than no DW or GOD FORBID Sal Vanilla DW!
re: Chemicalkinetics
the dishwasher is a human being, and irreplaceable. sometimes the dishwasher (person) has a hobart machine and dish racks to load and unload, and sometimes there is an overloaded triple-sink. but sorting, queuing, spraying, rinsing, scrubbing, sanitizing, checking, stacking, stocking-- a zillion little kitchen tools and implements: you actually need a very disciplined person, ideally with an orderly, anal-manic personality, coupled with a masochistic sense of humor (very rare to find all qualities in the same person). a good dishwasher is worth her/his weight in gold and is just as essential as *any* other member of the crew.
re: soupkitten
Thanks Sal Vanilla and Soupkitten.
This is a description of the formal meaning of the word.
Chef is French for "chief." In other words, a chef is the head of the entire kitchen (chef de cuisine), or one of its components where specific dishes are prepared (chef de partie). Assisting the chef de cuisine is often a sous-chef (literally "under-chief"). The sous-chef probably watches over the actual cooking and bosses the chefs de partie while the chef de cuisine attends to administrative duties, dish development, etc etc. It's basically equivalent to the term executive chef as used in the US.
Everybody else in the kitchen has a title more specific to what he does, and these do not include "chef" in the title.
Like so many other words borrowed from other languages, the term has become bastardized as used in the US (and Britain???). Now anybody who can cook half well is called a "chef," even including including home cooks in their own kitchens, and the term has lost most of its original meaning, at least outside of big kitchens with a structured workforce. Today "chef" mostly means "cook," particularly one who cooks for others for a living, whether or not anyone works under him.
If one is interested in further description, the Wikipedia entry on the subject is pretty good. The link: http://en.wikipedia.org/wiki/Brigade_...
My husband and I owned successful restaurant for a long time. Although we put out some of the most beautiful and delicious food in our area and were very proud of that - I think my husband (who was behind the line most of the time) considered himself a cook. Maybe it was because we did not treat food like it was some jargonny mysterious thing only a few are capable of creating. Or maybe because when you own the place you just do what needs to be done and pray others who work with you will instinctually do the same. Maybe others would refer to my husband as the chef to others since he ruled the back end.
I am sure more formal places like resorts or huge restaurants have a more formal hierarchy. More frequently, there are people whose heart and soul are invested in your enjoying their creations.
Cooks all.
I am sad to read the post below about older, sicker, tireder and needing a break. I hope that is not the description of a chef.
re: Sal Vanilla
"about older, sicker, tireder and needing a break"
That was the description on me after 25 years in the industry. Although I wasn't "sick" just sick of burning myself, and the break part meant was 10 minutes away from the line for a potty break, which seldom happened. Something about sweating behind the line all day allows one to go for hours without needing a bathroom break, regardless of how much water you consime on the line. Least wise it did for me. It is a career than can wipe you out, physically. You don't see many 50+ year old line cooks, just chefs, as it can take many years to get to and deserve that title. I did work with a few 70+ lifer guys, though, and their stamina was remarkable. French and Italian guys, mostly.
So no, not a "description" of a chef by any stretch, but a comment on the small parts the calling can bring into your life, aside from great joy and personal fulfillment, which is priceless.
All that didn't mean I wanted to quit, either.
re: bushwickgirl
So French and Italian guys have better stamina?
re: Chemicalkinetics
"...French and Italian guys have better stamina"
Well, that I don't know, and haven't read any particular studies done to indicate that one way or the other, but the older guys I worked with were French and Italian. The Italian guy was close to 80, God bless him, and moved a little slowly but got his work done. No one in the kitchen could get over on him.
Work longevity may be due to personal physical stamina, it could be cultural thing; I think many older individuals who immigrated to the US, (and younger ones as well) have a very strong personal work ethic; or it may be just financial necessity, maybe the unwillingness to succumb to older age or a combination of all of the above. I think the older one can continue to work and be a viable part of something, the longer your life will be (bushwickgirl says as she is a retired person at 56, due to disabilities.) So I realize the value of hard work and how meaningful it can be. I had a German chef who was pushing 70, and he was rockin'ihis job every day. It may be that the concept of retirement is not so well understood by Europeans as it seems to be to Americans.
We have a good friend who is a famous chef. A couple of years ago, he opened a very upscale restaurant in NYC, and when we went there to eat for the first time, we noticed that every single person who addressed him, addressed him as "Chef." He was in the kitchen, and he certainly conceptualized all of the dishes, but above all, he was the head of the operation. Actually, a couple of years later we went to a birthday celebration at his country house and he brought staff from the restaurant to help out. Even in that more relaxed setting, all of the people working addressed him as "Chef."
re: roxlet
Yes, this is an appropriate way, and in many food service environments, the only option, of addressing the chef. In culinary school, we were told to refer to our instructors as "chef" and were taught that the usage of the term is a sign of respect, and that other kitchen employees accept his or her authority. Not all chefs require it, but it's common usage in better restaurants.
re: bushwickgirl
This is interesting to me, because Food Network Canada used to re-run a series called "Cook Like A Chef" (which I particularly liked because of the close up photography that focused on technique, and the very useful tips provided by the chefs) that was discussed in an old thread on the "Food Media" board. All of the helpers on the show would respond "Yes Chef", and "At once chef", etc., which some of the board posters thought was artificial and pretentious. I suggested that this was the way they probably spoke in the restaurant, a suggestion which was roundly pooh-poohed.
re: FrankD
No, it's a very common salutation and a sign of respect and courtesy. Many chefs won't even give you the time of day if you don't call them chef.
re: FrankD
no more "artificial and pretentious" than sailors on a ship would respond "yes captain" or the soldiers in a company would respond "yes sir/maam" when given an order by an officer. wtf? did the respondents to the old thread think that kitchens are autonomous collectives where everyone votes on everything fifty times a day? the head of a military company is its commanding officer, the head of a ship is its captain, the head of an orchestra is its conductor, the head of a kitchen is its chef. pretty clear and easy to understand, i think?
re: soupkitten
That's pretty much what I thought, but I was in a distinct minority.
I don't know if any of the shows are on youtube, or anything like that, but if you can find them, I think they're a treat - they focus on an ingredient or a technique, and you actually learn stuff. Plus, it has a great score.
re: FrankD
sounds fun. i'll try to check it out. :)
re: beevod
re: bushwickgirl
re: roxlet
"...difference between a garbage man and a sanitation worker?"
That difference is really not a fair comparison to the chef/cook definition, which is much more than just a "what's in a name" thing.
I know the great and good sanitation dept in NYC would much rather be called sanitation workers than garbage men, and their nice salary certainly commands the respect of the more upscale job title they use.;-) But they're still garbage men.
re: bushwickgirl
One of my best friends is a "chef" at an very upscale restaurant. He considers himself a "cook" and the use of the term chef embarassingly pretentious. Kind of like a doctor of theology demanding that he or she be referred to as doctor.
re: beevod
Well, there's absolutely nothing pretentious about being a chef or being called chef, given the the fact that you've spent a major portion of your working life in a very demanding career, and especially if it indicates you are managing the kitchen in that (chef's) capacity, as described by soupkitten in her response post upthead. Your friend's idea of the title being pretentious is purely subjective and certainly his choice. I personally was very proud to be called chef.
Maybe your friend embodies this point of view: all chefs are cooks, but not all cooks can be chefs.
re: beevod
i'm thinking that Beevod's use of words (*a* 'chef') indicates that his friend is in fact a cook at a very upscale restaurant, and not *the* chef. so yes, it would be incorrect to call this person the chef of the restaurant, s/he is a cook, the chef would be her/his boss, and it's quite right of her/him to make the distinction.
calling every person who wears whites "chef" is as incorrect as calling everyone who wears scrubs "doctor"-- but lots of folks who would see the error in the latter do the former and don't see a problem. cook and chef are not synonyms.
as i've stated in other threads a chef by definition needs to be in charge of at least three full time employees, and a sous-chef in direct charge of at least two full time employees. if it is an extremely small kitchen, with one person in charge of cooking, and one person in charge of dishwashing, mopping, prep, taking pizzas out of the oven, and filling in in a pinch-- then it indeed borders on the farcical for the dishwasher to be calling her/his co-worker "chef" instead of "Floyd" or "Bob" or "Nina." lots of american kitchens don't do the "yes chef" "no chef" military-style form of address, especially small independent ones--but the stations are still brigade-style, and someone's still giving orders, people are just responding "okay dude," or "you got it," or "on the money" or "screw you soupkitten (and then doing it anyway LOL)" or whatever. and even in kitchens where everybody refers to everybody else by first name or more commonly their inside-joke kitchen nickname, everyone will know who the chef of the establishment is, and have their opinions on whether s/he is "a good chef" or "a bad chef," employees will have opinions: "he's a fantastic chef, i learned a year's worth in two months there, but he's murder to work for because of his temper," etc.
re: ipsedixit
How about body height?
re: Chemicalkinetics
Ipsedixit has a good point, plenty of ego in kitchens. Body height, not so much; girth maybe, but not height.
re: bushwickgirl
I am thinking if ego is a function of body height.
re: Chemicalkinetics
I thought as much, but it doesn't seem to matter, tall, short, everyone's got an ego.
Sometimes girth exceeds height, though.;-))
re: Chemicalkinetics
naw, then you'd be seeing a lot more female exec chefs.
oo. wait a minute. or are you saying that the tall (white/european) dude is always the exec?
re: soupkitten
:) I were thinking about the so called Napoleon Complex about shorter men, but then I won't mind expanding this into the "tall European dudes are always the exec" if you like :P
re: Chemicalkinetics
LOL that's what i thought you meant but wanted to make sure-- historically there sure have been a lot of short in stature but not in ego male chefs around, many happening to be french. . . in u.s. at least it's starting to spread out across ethnic/gender divides. still not enough female or latino exec chefs, as measured by general ability.
re: soupkitten
"not enough female or latino exec chefs" So true, my professional mentor was a classically trained 5 foot tall German female fireball. She was 60 at the time and was probably the only female apprentice for a hundred miles in post war Germany. I was the only male cook in the restaurant, two other ladies on the line and me in banquets. She would literally give me a slap on the butt when I messed up. You get lots of respect for Lady Chefs in that environment. I have TWO daughters in Culinary school that have been training since they were 5 years old. I have however made it very clear that upon graduation they are NOT Chef's they have to earn it like the rest of us. Look out Boys these times they are a changin'. JJ
Despite some of the points raised elsewhere, this is my dividing line:
I've worked in lots of chain restaurants (mostly steak/seafood/prime rib type places). I consider the people who work there "cooks" - they don't come up with any recipes, they don't create any new dishes, and they don't go out and do the shopping. I'm not saying getting 100 meals out in an hour, with all the rare steaks rare, and all the well-dones perfectly shoe leathery, is easy; it certainly isn't, and I respect their skill and timing.
But a chef creates dishes, goes to the market, creates a menu based around specials, and has the ability to adapt and change if ingredients run out, etc. in the middle of a service. If whoever is making the sauce keels over in the middle of the shift, the chef can pick up the slack. If the sommelier shows up drunk (that *never* happens), the chef can go out and recommend a wine. He is more than a "jack of all trades" - he's a master of all, and as such, deserves a bit more appreciation and respect than a standard line cook (a profession which I emphasize I am NOT disparaging).
re: FrankD
"...dividing line"
All those things and twenty more.


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Not much change in the top of the matches played list. Javier Garcia-Sintes and Javier Genaro-Martinez got in some action in the Spain #4 masters event with Garcia-Sintes moving up 9 to 7.
It was still another futures victory for Young-Joon Kim, who continues to solidify his position at the top. He won in Thailand F1 and extends his record to 29-3. There will be quite a shuffling up of the list at the top as the top players will be squaring off at the Masters Cup in Houston. So a chance for players like Andre Agassi, Roger Federer, and Guillermo Coria to pick up multiple losses and slip in the list. And a chance for an undefeated winner to separate himself from the other top players.


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Hepatitis C
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Armed with more ideas – and hopefully more participants – from the Oct. 10, Springs Town Hall meeting, organizers are looking at single-topic meetings in the future.
The Springs Community Alliance had single-topic meetings in the past, but the single topic was usually what to do about kick-starting the Highway 12 sidewalks and streetlights project. But since the county's Board of Supervisors decided to fund the project out of money that would have gone to the redevelopment agency, the group has been looking for new projects to tackle.
After last spring's Town Hall meeting, the group collated the visions and problems and tried to put them into one of six topics – Beautification; Business; Community Identity; Health and Wellness; Safety; and Youth and Family. Within each of the topics was a list of items that participants identified – and there was some crossover with topics such as gangs, gardens, drug abuse, bike paths and code enforcement.
After a brief introduction of what would happen, the 40 or so people who showed up split into groups to look at problems and solutions. It wasn't nearly the 100 people who showed up for the spring meeting, but organizers weren't discouraged.
"I thought it went well," said Ellen Conlan, a member of the group's steering committee. "People were enthusiastic."
Conlan said the Springs Community Alliance would take the ideas on the various topics, collate them and email them back to the people who were in the various groups.
"Targeting a project is our next effort," she added.
Numerous projects came out of the six topic groups, some strictly conceptual while others are probably doable.
The Business group suggested cleaning up some of the businesses; forming a "Springs Business Group," and pushing for some façade improvement. Gina Cuclis, who facilitated the group, also suggested more code enforcement and taking another look at the Springs Strategic Plan that was developed by the Springs Redevelopment Advisory Committee.
The Safety group was concerned with gangs. Ideas included changing the laws so that violators aren't out of jail by the time the booking officer finishes the paperwork. The Youth and Family group also looked at gangs and safety.
Even though he wasn't in the group, Juan Hernandez, La Luz Center's executive director, told the overall group that families need to get involved.
"Families are working too much and not paying enough attention to the kids," Hernandez said. "The police can't do it themselves."
He said La Luz is getting a $50,000 grant for gang prevention.
"Third grade literacy is critical," he said. "If kids aren't literate by the third grade, then things start to spiral out of control in the fourth and fifth grades," he said. "Parents are just not engaged – and that's a red flag."
Madolyn Agrimonti, who reported for the Health and Wellness group, said there needed to be more outreach for health awareness.
"We need to talk about nutrition and physical activity," she said. "And we need healthier school lunches."
First District Supervisor Susan Gorin, who attended and floated from group to group, filled people in on where the Highway 12 project stands.
"Isn't it exciting that we're no longer having to talk about Highway 12," she said about the town hall meeting. "It starts with you. You need to identify where you want to go."
And then she launched into the Highway 12 update.
"We're working on the final design," she said. "As you know, Caltrans is extremely difficult to work with."
But she said the county is still looking to put the project, which includes sidewalks, streetlights and a left-hand-turn lane from Boyes Boulevard to Agua Caliente Road, out to bid as early as February.
"Construction could start by April or May, and it'll take about a year," she added. "It's a bare-bones project."
The county has committed about $5.2 million in what used to be redevelopment money, and has another $2.2 million in unsold bonds for the project.


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Raspberry-Rhubarb Coffee Cake
Sweet raspberries and tart rhubarb are perfect partners in this classic coffee cake. For a mid-morning snack, I enjoy a piece alongside a glass of milk.—Carol Ross, Anchorage, Alaska
12 Servings
Prep: 30 min. Bake: 1 hour + cooling
1 cup sugar
1/3 cup cornstarch
3 cups chopped fresh
frozen rhubarb
1 cup fresh
frozen raspberries, mashed
2 teaspoons lemon juice
3/4 cup butter-flavored shortening
1-1/2 cups sugar
3 eggs
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1-1/2 cups (12 ounces) sour cream
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/2 cup flaked coconut
1/2 cup chopped walnuts
In a large saucepan, combine sugar and cornstarch; stir in rhubarb
and raspberries. Bring to a boil over medium heat; cook 2 minutes or
© Taste of Home 2014
2 of 2
Raspberry-Rhubarb Coffee Cake
Directions (continued)
until thickened, stirring constantly. Remove from heat. Stir in
lemon juice. Cool slightly.
Preheat oven to 350°. In a large bowl, cream shortening and sugar
until light and fluffy. Beat in eggs. Combine flour, baking powder
and baking soda; add to creamed mixture alternately with sour cream.
Spread two-thirds of the batter into a greased 13x9-in. baking dish.
Top with rhubarb mixture. Drop remaining batter by tablespoonfuls
over filling.
In a small bowl, combine flour, sugar, oats and cinnamon. Cut in
butter until crumbly. Stir in coconut and walnuts. Sprinkle over
Bake 60-65 minutes or until a toothpick inserted in the center comes
out clean. Cool on a wire rack. Yield: 12 servings.
Nutritional Facts:
1 piece equals 636 calories, 27 g fat (11 g saturated fat), 83 mg cholesterol, 196 mg sodium, 90 g carbohydrate, 3 g fiber, 9 g protein.
© Taste of Home 2014


text:
MARRIOTTSVILLE, Md. -- The Maryland Department of General Services says it's accelerating its schedule for demolishing the abandoned Henryton State Hospital in Marriottsville.
Assistant Secretary Bart Thomas tells the Carroll County Times (http://bit.ly/10s77jo ) that state officials are worried someone will be hurt at the site.
A Sykesville Fire Department official says the complex of about 15 buildings has become a gathering place for teens and drug addicts.
A fire there on March 17 destroyed a two-story structure. The fire department said last April that there had been at least 12 suspicious fires at the former tuberculosis ward and psychiatric hospital.
The hospital was scheduled for demolition in May 2014. Thomas says an architect and engineer have been given an accelerated timeline for producing information for contractors to bid on a demolition contract.
Information from: Carroll County Times of Westminster, Md., http://www.carrollcounty.com/
Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


text: Florida State junior tight end Nick O'Leary survived a horrifying motorcycle accident back on May 2, and video of the crash has been obtained by TomahawkNation.com. The video shows O'Leary's motorcycle crashing into a Lexus that pulls out in front of him at the last minute. His body is thrown clear ... More >>


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Oak Park man faces murder charge in June shooting in Austin
BY ALLISON HORTON Staff Reporter October 19, 2013 11:54AM
Updated: October 19, 2013 7:25PM
An Oak Park man has been charged with first-degree murder in the death Wednesday of an Austin man who was shot last June as he walked thorugh a park.
Craig Bryan, 23, allegedly followed Keith Sutton as he walked through the park in the 5700 block of West Bloomingdale Avenue around 10:15 a.m. June 2 and shot him in the head and back, police said.
Sutton, 24, of the 1700 block of North Monitor Avenue, died in hospice care at Westlake Community Hospital at 7:50 p.m. Wednesday, according to the Cook County medical examiner's office.
On Saturday, a judge ordered Bryan held without bail.


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Duck Yao Veg Restaurant and the Happy Tea Stall
Great vegan food in a very fun place.
- Categories: Natural / Organic restaurants
Including options
- Address: 872 Main St. Map
- City, State: Worcester, Massachusetts Country: United States Postal Code: 01603
- Phone: 508-831-7988 Fax: Not Available
- WebSite: http://www.duckyao.com
- Email: Duck Yao Veg Restaurant and the Happy Tea Stall Contact: Tiffiniy Cheng
- Description:
Duck Yao and the Happy Tea Stall is delicious vegan Chinese food and Asian drinks. A delightful place. Our food comes from our own organic gardens and orchard, when possible. Juice and tea bar opens Fri and Sat 5pm. BYOB. (See menu below.) 872 Main St. Worcester, MA Duck Yao email-list: http://lists.wstr.org/listinfo.cgi/duckyao-wstr.org Duck Yao web: http://www.duckyao.com Imitation meats are made from organic tofu. Vegetables are organic garden-grown, from our very own gardens. Call about our karaoke nights! BYOB. Bring your cassettes and play them while you eat. Free bicycle delivery: call 508-831-7988. Duck Yao has a miniature plant co-op - look at them, water them, add to them, and you're a part of the co-op. Duck Yao on Yelp: http://www.yelp.com/biz/duck-yao-and-the-happy-tea-stall-worcester Hours Mon - Sun: 10:00 am - 10:00 pm
- Online Ordering: No
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1/1 Photo of Grilled Chicken Caesar Salad
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This is a great tasting salad. When I worked at a local restaurant, this was the biggest lunch seller!
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Enjoy this slow, smooth, soothing instrumental music piece while you relax, read or write, while you are creative, or learn or study, while doing your household chores or in your office while working (at a quite volume ;)
This track (N°063) became part of my album "Essence N°2".
Hope you enjoy the music,
Michael (relaxdaily)
Another calm, slow and soothing relaxdaily background music instrumental. This smooth and peaceful music arrangement with piano and electric guitar has the power to help you get into a relaxed mood, but also to activate the creative part of your brain. Try it out: Just close your eyes and start dreaming, thinking, reflecting, or even
low, calm and peaceful music for your body, mind and soul: Another soothing relaxdaily instrumental with piano and guitar with a smooth and inspirational arrangement. Relaxing music created as a soundtrack for your daily activities. Try this instrumental e.g. in your piano music, study music, work music, massage or yoga music playlist, or maybe while
Slow Piano music with a cinematic, peaceful and positive feel. Due to its calm, soothing, tranquil, but also inspiring character, this relaxing background music instrumental, combined with beautiful views of Switzerland's mountains around Engelberg, can be a perfect fit for your relaxation, spa, mood music, study music, yoga, or even meditation music playlist.
Enjoy a peaceful and soothing relaxdaily background music instrumental while watching a part of Croatia's beautiful coastline.
You may use this soft and tranquil instrumental as work or study music, as meditation music, as spa or massage music, as inspirational music, while you work, think, create, read, game, relax or simply to enjoy a calm
Another slow background music instrumental. Try out this track in your relaxing music / work or study music / yoga music / easy listening / dreamy music playlist. I put some grains of easy listening into this one. Hope this doesn't scares you away, if you came here for ultra smooth meditation music, or super
Relax: Another soothing, peaceful and calming background music instrumental by relaxdaily. Enjoy atmospheric ambient sound textures, soft grooves and peaceful melodies. Use this slow multi-purpose instrumental music as a soundtrack to your daily routines, to slow down, for better concentration, for a healthier sleep, or simply to relax.
No need to hurry. This calm and soothing background music instrumental can be both, relaxing and inspiring. Use it wile working or while styding, while meditating, or while doing your yoga. Visit relaxdaily.net/essence1 for more soothing relaxation music.
// April, 16th, 2012 // 2:32pm California time // from my homestudio in Weilerswist (Germany) //
SOOOO, this is a peaceful and soothing background music instrumental. Slow, soft and calming. NOOO, wait, it's piano music. MMHHM…no, it's a perfect meditation music, …or yoga music? AAAHHH…Dude, when you know me, you also know my vision: I'm here to supply you with something that's too rare on our planet. Something that can help
A peaceful relaxdaily instrumental.
© 2011-2014, relaxdaily.net


text:
AP Sports Writer
CINCINNATI (AP) -- A lot of Andy Dalton's friends and family are flying in for a game that has big interest back in his home state.
"I guess being from Texas, everybody's excited about this one," said the Bengals quarterback, who grew up in suburban Houston.
They're headed this way for a pivotal game that was overshadowed for the Cowboys on Saturday. Defensive lineman Josh Brent was charged with intoxication manslaughter charge after a one-vehicle accident that killed teammate Jerry Brown in Irving, Texas.
The Cowboys (6-6) have gotten into the NFC wild card race by winning three of their last four games. The Bengals (7-5) have run off four straight wins to get in position for an AFC wild card and, perhaps, a division title. Neither can afford a loss at this stage.
"It's kind of a prelude to the playoffs," Bengals left tackle Andrew Whitworth said. "Teams are going to turn it on and try their best to get into the (postseason) show, so you're going to get everybody's best every week."
A sign of the game's importance: Paul Brown Stadium will be sold out for the first time in the last three home games. A lot of those fans will be cheering for the Cowboys, who have made it exciting lately by putting up a lot of points. Dallas has scored 38, 23, 38 and 38 points in the last four games.
The Cowboys are one of four teams in the NFC tied at 6-6, one game behind Seattle for the last wild-card spot. Like the Bengals, the Cowboys started 3-5 and have recovered by putting together their best stretch of the season. They're one game behind the New York Giants for the NFC East lead, tied with Washington for second place.
The Cowboys finish the season at Washington.
"When you think about the East, it's always been down to the wire," linebacker DeMarcus Ware said. "It's always been close. It's a brutal NFC East, grind 'em conference, division. It's going to come down to the wire.
"We just need to keep playing well, think about a game at a time and eventually hoping we get to the end."
That's the same approach the Bengals have taken while digging out of their 3-5 start. One difference: Cincinnati's defense has been much better over that span. The Bengals have scored 31, 28, 34 and 20 points during their four wins while holding opponents to 13 points or less.
As a result, Cincinnati is tied with Pittsburgh for the final wild card spot, although the Steelers won their first game this season. Both trail Baltimore by two games in the AFC North with four to play. Cincinnati ends the season at Pittsburgh and home against the Ravens.
"We've got to take care of our business and let everything else fall into place, but I think there's a chance," Dalton said. "Baltimore's in control of their destiny too. We'll see."
The defense has given up only one touchdown in the last three games and leads the NFL with 39 sacks. End Carlos Dunlap was the AFC's defensive player of the week for getting five tackles, two sacks and forcing two fumbles in a 20-13 win at San Diego. Tackle Geno Atkins leads all NFL interior linemen with 9
Copyright 2012 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Ryan Trecartin
June 30 - October 30, 2011
Ryan Trecartin: Any Ever June 30 – October 30, 2011 Ryan Trecartin's Any Ever (2009-2010) is a seven-movie epic video produced in Miami with collaborator Lizzie Fitch and other contributors ranging from friends and artists to professional child actors. The presentation of Any Ever at MOCA will be the first »


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Originally posted 09/08/2014 06:30PM
Molly Glynn, an accomplished Chicago theater actress who also played a recurring role as a doctor on the TV series Chicago Fire, has died after a tree toppled by a powerful storm struck her as she rode her bike in a forest park. She was 46.
Originally posted 07/19/2014 06:45PM
On July 11, Dolores Jefferson became a local hero after she rescued a neighbor's dog from a pack of wild coyotes.
The 84-year-old Bensenville, Illinois, resident was enjoying a cup of coffee when she heard noises coming from behind her home.
Jefferson went outside to investigate and found her neighbor's dog, Roxie, an Egyptian Pharoah Hound, surrounded by five coyotes.
Originally posted 07/05/2014 10:45AM
With their brightly colored mats spread along a sidewalk, Tameka Lawson's yoga students try to follow her instructions: concentrate on their breathing and focus on the beauty of their surroundings.
Originally posted 05/01/2014 07:15PM
Even a duke gets the munchies.
Originally posted 04/27/2014 04:45PM
Rashad Harden, a house music and footwork pioneer who performed as DJ Rashad, was found dead over the weekend in Chicago of an apparent drug overdose, authorities said Sunday. He was 34.
Originally posted 04/01/2014 12:15PM
Frankie Knuckles, one of the pioneers of house music, died at his Chicago home on Monday afternoon, his longtime business partner, Frederick Dunson, confirmed to The Chicago Tribune. He was 59.
Originally posted 03/24/2014 11:35AM
Play testcaption testcredit Share on Facebook Tweet Pin on Pinterest Share on Tumblr
Originally posted 03/17/2014 11:00AM
The Chicago River glowed a bright emerald green Saturday as the city kicked off its St. Patrick's Day celebrations.
Originally posted 03/10/2014 12:15PM
Miley Cyrus's rise to stardom has been a complete whirlwind, but she's not letting her demanding tour schedule keep her from having a little fun.
The tongue-wagging "Wrecking Ball" singer and her opening act, Icona Pop, kept the party going after her Bangerz Tour stop in Chicago on Friday night.
Cyrus hit up Underground Nightclub with the band following their concert and danced until the wee hours.
Originally posted 03/02/2014 12:30PM
Live, from Lake Michigan, it's Swimmy Fallon!
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- Age / Gender:
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Hello hello! Well im an 19 years old guy... like a Manga/Anime a lot! im also a bit Halo fan! so yeh... nothing much to say actually! cya somewhere! please visit my page www.kokwama.devianta rt.com
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I dunno if im happy or not but my birthday was 2 days ago x D and decided to write it now!
got Vanquish and Assasin Creed Brotherhood!
and a drawing! but that you will have to see my dA for!
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Legend of Miyamoto Rated 4.4214 Stars Shigeru Miyamoto falls into the world of Mario, how will he get home? Music Video A Fable II Experience 2 Rated 4.4303 Stars More tales of the Bandana Mask Comedy - Parody Mad Mad Mario Rated 4.3938 Stars Saving the Princess has become a chore. Comedy - Parody Mad Mad Mario 2 Rated 4.2715 Stars Yep. Mario is still pissed. Comedy - Parody
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First Blood 5 Points Kills a monster for the first time Medal Stats.
Cadet 5 Points Start new campaign Medal Stats.
Fresh Meat 5 Points Checking out the game. Medal Stats.
Deep space bunny 25 Points Get at least one bunny into deep space! Medal Stats.
Exploration saturn 10 Points Explore saturns rings! Medal Stats.
Jupiter explorer 10 Points Take a close look at jupiter! Medal Stats.
Marsbunny 5 Points Fly past mars! Medal Stats.
Kiss from the moon 5 Points Reach the moon! Medal Stats.
a188 5 Points a188 Medal Stats.
a122 5 Points a122 Medal Stats.
Total Medals Earned: 126 (From 25 different games.)


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Karen Laser
Lieutenant Karen Laser was born and raised in La Mesa, California, and graduated from Helix High School. She then attended San Diego State University where she earned her Bachelor of Science degree in Psychology. She began her law enforcement career with the Los Angeles Police Department in 1990, and in 1992 lateraled to the Oceanside Police Department.
As an officer, Lieutenant Laser was a Field Training Officer, a member of the Neighborhood Enhancement Team (NETWork) and was assigned to the North County Gang Task Force. As a Detective she investigated crimes in the Property, Family Protection and Crimes of Violence units within the Investigation's Division. In 2004 she promoted to Corporal and to Sergeant in 2006. As a Sergeant she supervised Patrol teams, and as Detective Sergeant she supervised the Property, Crimes of Violence and Robbery-Homicide Units. In 2011 she was promoted to Lieutenant and currently works in the Field Operations Division. She manages the Traffic Unit, the Harbor Unit and the Resource Team.
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Lake Forest High in session despite strike
BY LINDA BLASER | email@example.com September 18, 2012 2:44AM
Striking Lake Forest High School teachers Jen Van Skyock and Kate Heroux picket in front of the school Monday afternoon. | Brian O'Mahoney~for Sun-Times Media
Article Extras
Updated: September 18, 2012 3:10AM
Despite a teachers strike, Lake Forest High School opened Monday with certified teachers, non-certified teacher assistants and community volunteers.
It is unclear whether the school session will be recognized as an official attendance day by the state. Lake County Regional Superintendent of Schools Roycealee Wood will find out from the state if the day was official.
Wood called the effort by District 115 as "precedent setting."
"It's a very impressive school and very impressive programming," she said.
"Is it a good idea? Yes. But does it meet the requirements put forward in state code? That is yet to be determined."
Among the criteria, the state requires that more than half of students enrolled be present for the day to be considered an official day of instruction and on Monday school attendance was at 82 percent, officials said. The school has 1,718 students.
The 70 certified teachers heading up separate classes by grade level included the school's regular roster of certified substitutes, district administrators and at least two teachers who crossed the picket line last week, a district official said.
School administrators worked with student leaders to create instruction for the day, which included a session on criminal justice lead by Lake Forest police and another on emotional wellness.
Meanwhile, officials tried to come to an agreement Monday in the fourth day of the teachers strike.
It was the first session since a federal mediator ended negotiations about 4 p.m. Friday. A major issue the two sides are negotiating is over pay.
The union is asking for a 5.6 percent salary increase in the first year, 6.5 percent in the second year and 5.6 percent in the third year of a new contract. The school board proposed a 2.6 percent increase in the first year and 3.4 percent in the second and third years.
The two-tier salary schedule — one for current employees and another for future employees — the school board proposed and teachers opposed has been withdrawn.
"We've taken that off the table and we're putting it to committee — a collaborative effort — made up of faculty, administrators and board members so they can come up with answers over the next three years," said School Board President Sharon Golan.
The last contract expired June 30. It was a one-year contract in which teacher pay was frozen.
The starting salary for teachers with a bachelor's degree is $50,116 and $56,007 for teachers with a master's degree, At the top of the scale, a teacher with a doctorate and 25 years of experience receives an annual salary of $127,649.
The current average salary for a teacher at LFHS is more than $100,000.
But an official contends that number is skewed since 25 percent of the teachers, who
are at the top of the scale, will retire in the next four years.
In another school district, the teachers' union in North Shore School District 112 has declared an impasse in its contract talks with the school board, setting into motion a series of deadlines that potentially could result in a teacher's strike in mid-October.
A union spokesman has said the school board is proposing to freeze teachers' pay for two years and link a third-year raise to the Consumer Price Index.
Other outstanding issues include the pay raises teachers receive for completing coursework and pre-retirement pay incentives.