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Turducken Advice?
We are going to have Turducken for Thanksgiving this year (first time---so excited), and I am wonderiing which was to go...Order one from one of the many Cajun companies who will ship them overnight OR Have a butcher debone the birds and do the rest myself.
Any thoughts? Advice? Recommendations?
This is probably not what you're hoping to hear -- but I'd STRONGLY recommend sticking with turkey. Our friends brought a turducken from New Orleans, where they live, to a New Years dinner at our home a couple of years back, and it was really BLAH -- not evenly cooked, not even nice looking on the plate. Maybe it was the way we received it -- it was purchased from a supposedly reliably good source (I can't recall the name) where it had been prepared, cooked and flash frozen, as they do for shipping. We only had to heat it and slice it. Maybe our limited experience with turducken was not typical, but I fail to see what all the hooplah is about. It seems more "gimicky" than good. I'd gladly take a nicely roasted turkey over turducken any day.
re: CindyJ
CindyJ, I completely agree with you! I have a hardcore turducken loving friend, so we've all had this a number of times. It always turns out tasting like... chicken... (personal opinion, sorry to all the other turducken lovers out there!)
I'd try to do it myself. You could use dressings you like, flavors you prefer, and it sounds like fun to me. I bone my own chickens occasionally and stuff them with rice or bread dressing or whatever, and they are always a winner. The other day, as I was working on my chicken, I thought, it couldn't be much harder to do a couple more birds and types of dressing to make my own turducken. I may yet do it!
Last Thanksgiving I took the "have the butcher debone the birds" route and the meal was a success. The stuffing was nothing fancy whatsoever; no sausage stuffing, for instance, tho I did alternate cornbread and traditional between the layers. Even without tackling the deboning it was a hell of a lot of work. The result was a meal everyone enjoyed and more leftovers than ever given that there's really so much meat! If you're excited about it, definitely give it a try.
Anyone contemplating doing it start-to-finish on their own owes it to themselves to review this story: http://www.blacktable.com/turducken03...
Enjoy, KP.
As someone who lives in the New Orleans area and has had one too many turduckens, I would agree with the poster that it is not as good as a brined oven roasted or fried turkey. However, it is an interesting twist to the traditional bird, and one worth trying once. The pros and cons of buying the premade Turducken are thus: Pro- Comes out beautiful looking and does not require much effort to cook. Con- Will not taste like you are expecting/ meats usually dry out. The stuffing they use here is usually a bland rice based dressing. If you do it yourself you can make your own stuffing and spice it up. This being said, my dad who lives in another state takes one back every year to his office for a big holiday dinner. Everyone seems to love it, but I think it is more the novelty than the taste.
re: mtleahy
Yep, I also think it is more of a novelty item. Do a search on this board and you will find a couple of threads from Thanksgivings past re the pros and cons.
For those who enjoy making this at home - how do you get past the problem of the two internal layers of soggy, flabby skin? Ugh...
re: LizATL
I was really worried about the skin but it seems the long cooking process melts it away - I've done 3 turduckens and no sign of yucky skin (although I do trim a lot away) - also I used to make a huge terrine (corned tongue inside a capon inside a goose with forcemeat at each step then surrounded in hard pastry) - same thing - even the thick goose skin melted away.
re: ElizabethS
That is really interesting. The one time I had a homemade one, the skin(s) were unplesant. I wonder if it wasn't cooked enough or at high enough heat. And the person who made it is a very good cook...curious...
re: LizATL
From what I've seen, some of the Louisiana Turduken markets are removing the skin from the chicken and the duck. I had Whole Foods make me one that way with a spicy cornbread stuffing, and it was great. I don't consider it a "novelty" item at all, and neither do the cajuns I know in the Houma/Montegut area. With that being said, I've come to find out that Deep Fried turkey (breast, drumsticks, and thighs) are my favorite way to cook a turkey now.
I used the NY Times recipe two years in a row at Christmas (brought back by popular demand) - I like to debone and if you have patience and reasonable knife skills it is really straightforward. (I didn't use their stuffing recipes - used my own - one sausage and a traditional bread)
It was fun and showy to serve but I preferred regular turkey - I was a lone voice though.
Following are link to the NY Times article and recipe and I'll try to upload some pics
re: ElizabethS
My God the photos worked! They've never worked for me before! - here's the final serving shot
re: ElizabethS
And one more from the previous year
re: ElizabethS
Hmmm - missed one - here it is
re: ElizabethS
Thanks for these wonderful pictures. I've always wondered what a prepared turducken looks like!
re: ElizabethS
Those are great pictures Elizabeths I always wondered how it looked side view. Really gives us a better idea of what all the fuss is about. I'd be willing to try it after seeing your photos~ Thank you!
re: Hungry Celeste
Wow, thanks for all the advice and link, y'all. I am, despite warnings, very excited. And although I had been leaning toward ordering one pre-prepared, after seeing ElizabethS's pictures, I am leaving toward make it myself. Thanks for those--it looks amazing.
Thanks so much!
I have made Turducken twice, both times very successfully - though it was rather labor intensive. I can share my way of dealing with everything, especially my stuffing recipes which I thought were wonderful together... Here is what I did:
I had my butcher debone the three birds entirely, using a 40 lb turkey, the largest duck available, and a fryer (12lb) chicken. I had him keep all of the innards for me in a bag for the gravy (standard gravy, just with more different types of meat!).
The Turkey lies on his back with everything still attached (drumsticks too) and you add the sausage stuffing (recipe below) and then you gently lie the duck on his back on top of the stuffing -- but leave the drumsticks of the duck out for now, then layer the cornbread stuffing (recipe below) then the chicken goes on his back on top of the stuffing, leaving the drumsticks out for now like the duck. Everything gets rolled up together as tight as you can, tying it with butcher's twine. Cover it in cheesecloth, baste with olive oil or wine or butter, whatever you usually use on turkey, and bake at 250 for up to 13 hours. Seriously. After the first 6 hours, baste every hour until it's done (use a thermometer to determine when that is). When it's looking close to done, throw the extra drumsticks into the dish, and when it's virtually finished baking, take off the cheesecloth, and let it all brown for the last 20-30 minutes or so.
Stuffing recipes:
Sausage stuffing.
1 pound sweet Italian sausage, casings removed
1/2 cup butter (1 stick)
3 cups onion, chopped
2 cups celery, chopped
1 tablespoon fresh sage, chopped
2 tablespoons fresh parsley, chopped
6 cups croutons
1/2 teaspoon ground allspice
1/4 cup maple syrup
1 cup pecans, toasted and chopped
2 cups chicken stock, plus extra as needed
2 tablespoons fresh thyme, chopped
Salt and pepper
Saute sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes. Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and saute until tender, about 10 to15 minutes. Add to sausage, along with herbs and croutons, mix to combine.
In a medium bowl, combine allspice, maple syrup, cherries, pecans, and chicken stock. Add to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to turkey.
Cornbread stuffing:
One whole cornbread (one normal pan of cornbread, I make my own so it's hard to say exactly what size it is)
7 slices oven-dried white bread
1 sleeve saltine crackers
2 cups celery, chopped
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Stuff your duck.
I forget to mention something - I debone the chicken and duck the week before and freeze them - then do the turkey the day before Christmas (remembering to remove the duck and chicken to thaw!) - it's too much deboning to do all three birds at once.
re: Mr. Cookie
I couldn't agree more. I don't think I could ever bring myself to cook or eat something with a first syllable of "turd" and a last two of "ucken." It just sounds revolting.
We had one for Thanksgiving once and everybody's curiosity was satisfied. We have not felt the need to repeat.
My advice is skip it.
Whole Foods made my Turducken. It was stuffed with Boudin (spicy cajun sausage), and injected with cajun seasoning (crab boil, if you can believe that). And it was delicious. Another thing I tried recently, after years of assuming it was "trailerpark food", was a deep fried turkey (breasts and legs), and I have to say, that was the best turkey I've ever eaten. Crisp skin and incredibly moist.
I forgot to mention, a Turducken takes forever to thaw out (if you buy it frozen), and it takes forever to cook because it is a solid piece of meat, unlike a regular turkey, which is obviously hollow. So, leave yourself plenty of time.
People have been begging me for years to make a Turducken... so for a Superbowl party last year, I did it... and I will never do it again. It was gross. The birds were cooked well and all, but trust me, the concept sounds much more delicious than the end result... even my guests never asked to see Turducken again!
I made Chef Paul Prudhomme's (he invented this dish) original version. It was similar to his current version that I've linked to below except that the original had an Oyster Dressing and his current version has a Shrimp Dressing. It was very very tasty, 3 birds with 3 different stuffings, it was NOT gross at all and the only reason that I haven't made another one is that it was a lot of work boning the 3 birds in addition to making 3 dressings instead of the usual 1. I still receive requests for it!
I would never buy a pre-made Turducken, you want top quality very fresh ingredients and very carefull handeling (gotta keep the proteins cold).
I don't know if I'd like this but it looks great. I'd love to give it a try. Both make and eat.
re: Davwud
Just make sure you have enough people to feed. We made one from pre-boned birds and the final weight was around 40-50lbs.
Imagine the leftovers!
It's a really fun process to make all the stuffings and assemble the bird. Unfortunately, my dad took dictator'd the oven and overcooked it a bit. Still, I'd do it again someday when I get older.
re: lost squirrel
Well since it's just Mrs. Sippi and I, I can't foresee it happening anytime soon.
re: Davwud
You can buy mini turducken rolls that are quite tasty, and not too much for a couple who don't mind eating leftovers once or twice.
re: pikawicca
But then I wouldn't be making it myself. That takes all the fun out of it.
re: Davwud
If you're just two people, I can't see the sense in making one of these yourself.
re: pikawicca
Which is why I can't foresee it happening anytime soon.
re: Davwud
Have you ever boned a chicken, duck, and turkey? If not, by the time you/ve finished, the meat would be spoiled. De-boning poultry isn't rocket science, but, it is time consuming.
I learned early in life that there are two ways to do things. The hard way and the easy way. The price that Herberts, in Louisiana, or Whole Foods, in your home town, might be worth your consideration, unless you have a lot of time to do it. Herberts sells thousands of Turduckens every year. They can do a great job in 1/10th of the time. I had Whole Foods make one up for me last year with a spicy boudin stuffing, and it was just great. They have several different stuffings (I'd recommend the spiciest as turduckens are bland, otherwise). And, when you consider the price of a turkey, duck, chicken, and the specialty dressing, it's a bargain. But, if you want to do it for yourself, it will certainly be a learning experience. Good luck, and no matter which way you go, I'm sure it will be great.
re: dhedges53
I will make one before I ever order one. I can get the birds deboned by a butcher.
It may be the one and only time I ever do it but it's something I'd love to have a go at.
re: Davwud
Turducken is basically a gallantine (deboned bird) stuffed with other deboned birds and stuffing. If you are interested in how it tastes but don't have your own private army to feed, perhaps you should try a turducken ballotine. A ballotine is basically a deboned chicken (or other fowl) leg, which is then stuffed with farce (chicken puree/mousse) and other flavourings, and rolled up and braised, poached or roasted.
In this case, you could buy a turkey leg, a duck leg and a poussin leg, and make it with that. I've never done this myself, but ballotine requires a lot less knife skills and a lot less meat, and it might be kind of cute for dinner for two. And it would give you an idea of what those meats would taste like together.
re: Gooseberry
That sounds like an interesting idea.
There is a Cajun supply place in town that also has a little hot bar. Supposedly they do turducken around thanksgiving. I may try it there before undertaking any overly involved task like this.
I wouldn't want to do it and then decide I wasn't fond it.
re: dhedges53
Boning fowl is easy once someone shows you how or even once you follow the directions in a good cookbook with photos. I can do it in under ten minutes even though I do it infrequently.
I might trust Hebert's (not HeRbert's, and pronounced A-bear) to do a Louisiana specialty, but I'd do it myself before trusting Whole Foods.
re: MakingSense
I agree - I actually really enjoy doing it - learned from the Time Life Terrine Cookbook photos (for the giant goose gallantine I mentioned above) and that's a more complicated task because the back bone is never broken.
re: ElizabethS
That is the BEST cookbook and those instructions are very clear. When I deboned more frequently, I could do it pretty quickly and did even pretty tiny birds for single servings for dinner parties. Stuff a cornish hen with rice. Made it easy to do something fancy on my really limited budget. Or a chicken ballottine for a potluck. Cheap and impressive.
As you say, a useful skill. I enjoy it too.
For our first Thanksgiving in the South I decided to get one. It was from cajun grocer I think (the dot com one) and it arrived in dry ice, all seasoned and stuffed with a sausage/rice type of stuffing. It cooked up perfect but went to hell when we carved it. Our guests were all family, and no one lied- "This is........different. Do you have any more baked ziti?"
But I'm glad we got it, we had to see for ourselves.
re: Boccone Dolce
One time years ago, I got to go into the back room of Hebert's, where they were deboning the turkeys for their 1000's of turducken orders. They used some kind of vise like device that clamped down on the turkey, and had another part that clamped down on the bone. The butcher would turn a handle a couple of times, and the bones would pull out of the carcass. The whole process would take maybe 30 seconds!
Lesson learned: leave the deboning to the professionals!
a post one of my favourite blogs might be helpful
it looks truly beautiful and delicious and has step by step photos.
Sorry this is late ... We have had a turducken for the past two years, and which way you go probably depends on the effort you are willing to put into the experience. My vote would be to 'build' it yourself. I have made three so far, and it is a bit time consuming, but not that difficult. A butcher can debone the birds, but make certain that you give explicit instructions. (ie. completely debone the duck and chicken, but leave the leg and wing bones in the turkey, and debone from the back of the birds not the breast.) Personal experience has shown that some butchers have never heard of a turducken.
You can save time by substituting boneless/skinless breasts and thighs for the whole chicken. I used four breasts and two thighs. not only does provide more chicken down the length of the turducken, I think it is tastier because the bigger cuts of chicken are consistently more flavorful, also you don't end up with that extra bit of skin. Using light and dark meat creates the 'proper look' when the meal is served.
We used three suffings (Anduille sausage (ground not chopped), shrimp, and cornbread), but modified the original recipes to suit or taste.
Part of the experience is in the carving and serving. Cutting the whole turkey crosswise first, and then cutting each slice in half is something your guests don't get to see see every day.
One final hint ... let it rest for 45 minutes to an hour before carving. It will be juicier. and the shape will hold together much better.
At any rate, however you prepared your turducken, I hope it came out well. I am confident that everyone enjoyed it.
After cooking for three days for a total of something like 50 people, I was really looking forward to my mailorder turducken. When I pulled it out of the fridge after 2 days of thawing at about 1 p.m. on Christmas day, the thing was still fairly frozen solid and required more than 7 hours of roasting. When finally cooked, the thing was dry, not at all tasty and a complete waste of time and $$$. I wish I had just done a turkey. Luckily, we had lots of leftovers from previous days, as well as some splendid mac/cheese and other sides, so we didn't starve at 9 p.m. on Christmas evening. But never again, even if the thing had thawed properly.


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Operating Committee Selects Programs for FY2015
Posted by Diane – September 18th, 2014
The Operating Committee wrapped up its meeting on Wednesday, Sept. 17 by finalizing a plan of work for the FY15 Cattlemen's Beef Board budget.
With a budget of $39 million for "Authorization Requests" for checkoff funding through the Beef Board in the coming year, the Operating Committee approved a total of 18 proposals from eight different beef-industry contractors: American Farm Bureau Foundation for Agriculture; American National CattleWomen; Cattlemen's Beef Board; Meat Import Council of America; National Cattlemen's Beef Association; National Livestock Producers Association; North American Meat Association; and the U.S. Meat Export Federation.
See reports below for specifics about individual proposals, and get the full report about what was approved at FY15 Plan of Work.
If you have any questions, feel free to contact the Beef Board at firstname.lastname@example.com.
Gearing Up on Decision Day
Posted by Diane – September 17th, 2014
Members of the Operating are kicking off day No. 2 of their meeting to decide how to invest funds from the Beef Checkoff Program in fiscal 2015. On the agenda today is discussion of presentations made yesterday (see below) for proposed checkoff programs, followed by decisions about what tactics will be employed to continue building demand for beef in the coming year.
At this point, the Committee – under the direction of CBB Chairman Kim Brackett (pictured) — will have to cut more than $2 million from proposals overall to achieve the required budget balance.
It won't really be until the end of the meeting, midday today, when decisions are final, so we'll be back after that to share the results!
CBB Presents Plan for Producer Communications
Posted by Diane – September 16th, 2014
Cattlemen's Beef Board Vice President of Communications Lynn Heinze brought a producer-communications proposal for checkoff funding before the Operating Committee today to map out plans for talking with beef producers and importers who pay the checkoff with results of their checkoff investments in the coming year.sta
The producer communications proposal includes four key tactics to reach checkoff payers with the information they say they want to have about their investments. Tactics include national communications, which comprises earned media and paid media to demonstrate results of beef checkoff programs, leadership efforts, compliance, and other processes to help beef and dairy producers and beef importers better understand checkoff roles and responsibilities.
Other tactics include development and utilization of information conduits, among them checkoff leaders, other beef producers and importers and state beef councils, to help share beef messages. In addition, this tactic includes maintenance of the MyBeefCheckoff.com website, as well as social-media outlets used by beef producers and importers, plus development of talking points, presentations and speeches for Beef Board members, state beef councils and other beef producers and importers, upon request.
The final two tactics include creation and maintenance of a seamless partnership with state producer-communications efforts and two independent producer attitude surveys in fiscal 2015.
Read the full proposal at CBB Producer Communications.
Stay tuned tomorrow for the Operating Committee's discussion of proposal and approval of specific programs to fund in the coming year!
NAMA Presents Veal Quality Assurance Plan
Posted by Diane – September 16th, 2014
In its final presentation of the day to the Operating Committee, the North American Meat Association presented a proposal for operation of the beef checkoff's Veal Quality Assurance programs in FY 2015.
Speaking once again for NAMA, Michelle Rossman mapped out a proposed plan to proactively promote the positive story of today's veal in a way that maintains consumer trust and confidence in veal products and production practices among key beef-industry stakeholders.
Along with veal issues management, veal quality assurance is a primary tactics used to maintain a positive industry reputation and share industry best practies, as well as producer education and stakeholder outreach necessary to strengthen the image of beef and veal products and industry practices, at the same time supporting veal marketing and promotion efforts.
View the full proposal at NAMA Industry Information.
NLPA Proposes National Antibiotics Symposium
Posted by Diane – September 16th, 2014
Turning to proposals for FY 2015 funding through the Beef Board's Industry Information budget category, the National Livestock Producers Association (NLPA) today presented a proposal for funding to help continue an ongoing dialogue through a national symposium focused on use of antibiotics in food animals, the science surrounding the antibiotic and antimicrobial resistance issue, and development of information for use in communicating both with beef producers and consumers on the topic.
Representing the National Institute for Animal Agriculture (NIAA), a managing subcontractor on the proposal, Katie Ambrose (pictured) said the funding requested would help facilitate the fourth annual national symposium for focused discussion about antibiotic use and increase producer understanding through resulting simplified scientific messages.
Based on the first three of these symposiums (all of which included checkoff funding), this is recognized as a forum where divergent opinions are openly expressed and areas of consensus and solutions developed. In addition, the symposium is recognized for the programs and educational materials that come from it.
"We need to make sure that consumers have a high degree of confidence in their beef and understand that these key tools are used responsibly," said NLPA President and CEO Scott Stuart…. "We make audio/visual available to anyone over the Internet after the symposium and produce a white paper that is reviewed and approved by the speakers and USDA before being distributed."
Get details in the full proposal at NLPA/NIAA Symposium.
NCBA Presents Consumer, Industry Proposals
Posted by Diane – September 16th, 2014
NCBA staff representatives Michele Peterson Murray and Season Solorio (pictured) presented Operating Committee members with a proposal focused on strategies and tactics that would be funded through the Beef Board's Consumer Information budget category in fiscal 2015.
The proposal includes a Consumer Influencer Program that would create shareable content focused on the right beef target, with the right beef messages, and at the right time. It mobilizes parenting bloggers and health professionals to advocate for beef. The goals are to build the case that beef improves health and wellness; illustrate that beef fulfills the desire for a better food and health experiences; increase acceptance and accessibility for beef's role in improving health; enhance abilities in beef selection and preparation; make beef simpler and faster; and capitalize on beef's variety and versatility by providing creative beef solutions.
Other tactics in the NCBA Consumer Information proposal include leveraging checkoff-funded nutrition research; providing social-media listening tools; food and health professionals' outreach; extending beef's reach through partnerships; and partnering with state beef councils to extend these national checkoff tools to them for state and regional extensions.
In addition, AR#1510-CI includes a retail and foodservice marketing and communications program; direct-to-consumer merchandising; and a variety of training programs for retailers, chefs and other restaurant personnel and beef producers; participation in the U.S. Farmers and Ranchers Alliance; continuation of the Masters of Beef Advocacy Program to help beef producers and importers engage with consumers about beef and the beef industry; and Beef Quality Assurance.
Read the full proposal at NCBA Consumer Information and NCBA CI Implementation.
Solorio also presented an Industry Information proposal from NCBA, mapping out a strategic issues and crisis preparedness plan that aims to head off crisis issues and potential issues by providing solid, scientific science and facts to consumers worldwide.
On a daily basis, this proposal would allow the checkoff to keep real-time monitoring of beef issues that could or have bubbled up, then provide the facts to consumers through a full slate of communications platforms, including the checkoff's www.FactsAboutBeef.com website.
See NCBA's proposal for issues and crisis preparedness in FY15 at Safeguarding the Beef Industry and NCBA II Implementation.
Farm Bureau Foundation Proposes Beef Education Plan
Posted by Diane – September 16th, 2014
The American Farm Bureau Foundation for Agriculture (AFBFA), the 501-C3 nonprofit foundation of the American Farm Bureau, is proposing a program for checkoff funding in fiscal 2015 that focuses on educating millennial parents and their children about modern beef production and assisting them with beef purchasing and preparation.
AFBFA Education Director Angela Mayfield (pictured), explained to Operating Committee members that the goal of the proposal is to improve the image of beef and the beef industry through development and implementation of two online beef games targeting millennial parents and their children, in addition to launching targeted urban outreach efforts featuring beef products and information. Beef games would be launched on the successful "My American Farm" website at www.myamericanfarm.org, which is a learning platform that is already home to nearly 20 games and more than 100 educational resources — and has reached more than 14 million consumers since its launch in 2011.
AFBFA proposes development of a standards-aligned lesson plan for classroom integration of beef-heritage concepts conveyed via the two online games. In addition, the plan includes development of an eComic (online and print) related to beef and the beef industry, for use in after-school programs and in consumers' homes, as well as a printable activity sheet for use at home, in the classroom, and in after-school programs to engage students in beef-food preparation.
As part of the checkoff proposal, Mayfield said AFBFA also would develop a mobile application for smartphones and tablets that would include the two games and reinforce key messaging related to beef heritage, nutrition and health.
Read the full request at AFBFA Checkoff Proposal.
MICA Proposes NE Beef Promotion Initiative
Posted by Diane – September 16th, 2014
With the goal of extending national beef checkoff messages in the highly populated Northeast corridor of the country, representatives for the Meat Import Council of America (MICA) presented a proposal this afternoon for continued checkoff funding of the Northeast Beef Promotion Initiative (NEBPI) in FY 2015.
Through a subcontract with the Pennsylvania Beef Council, the MICA proposal supports the vision and mission of the Beef Industry Long Range Plan by reaching the millennial audience in the region and focusing on messages associated with taste, value, and health-and-nutrition beef-demand drivers, while also enhancing the industry's transparency and consumer trust.
MICA representative Christie Brown (pictured), who has worked on the NEBPI initiative since its inception, presented a proposal to the Operating Committee that includes influencer outreach and consumer education leveraging nationally developed checkoff resources, tools and online content. In addition, it maps out a strategic approach to identify key consumer influencers in the Northeast, including fitness professionals, nurse practitioners, dietetic interns, and school foodservice professionals. The NEBPI would share research, recipe inspiration and nutrition research, building relationships with these nutrition influencers.
For these and other tactics and goals included in the project, visit NEBPI Consumer Information.
Moms, Millennials and More
Posted by Diane – September 16th, 2014
The American National CattleWomen (ANCW) are presenting a proposal for funding a second year of the checkoff's "Moms, Millennials and More" (M3) program to continue leveraging the knowledge and talents of CattleWomen in volunteering to share positive beef messages with consumers, including millennials and youth.
ANCW Executive Director Sarah Bohnenkamp (pictured) presented the proposal to members of the Operating Committee at their meeting in Denver today. She said M3 aims to help engage consumers in conversation about beef, including face-to-face demonstrations and education opportunities by CattleWomen who volunteer for the project. Targeted face-to-face beef promotion events proposed include ones on college campuses, grocery stores, food-focused consumer shows in highly populated metropolitan cities, and in K-12 classrooms.
The plan calls for CattleWomen completing beef demonstrations in a minimum of 150 stores and tracking of beef purchases via retailer sales reports, with the aim of increasing year-on-year beef sales on demonstration days of at least 50 percent in volume. In addition, it proposes completion of at least five campus events, focusing on face-to-face interaction with millennials about where their food comes from; and engaging consumers in beef discussions through social-media platforms.
To see the details of these and other tactics included in the ANCW request for funding from the Beef Board's Consumer Information budget component, go to Moms, Millennials and More.
NCBA Presents FY15 Beef Promotion Proposal
Posted by Diane – September 16th, 2014
This afternoon, the Operating Committee continues to hear from potential checkoff contractors, including a presentation by NCBA staff representative Michele Peterson Murray (pictured). Authorization Request #1502-P maps out a proposed beef-promotion campaign in FY2015 that includes direct-to-consumer marketing and an extensive digital-marketing campaign.
Goals of the plan include maintaining or improving perceptions about beef among consumers; increasing beef's online visibility and reach; generating consumer engagement and involvement with beef checkoff advertising-campaign efforts; and increasing beef-recipe dissemination, to name a few.
The extensive digital plan presented includes geo-targeting of the media plan to concentrate beef messages and efforts on those consumers who say they want the information and are searching for it. Markets under consideration include more emphasis on older millennial parents in high-population areas by focusing in on Top 20 U.S. media markets with high-population areas that comprise more than 115 million consumers — possibly including New York City, Los Angeles, Chicago, Dallas, Philadelphia, Houston, Washington, D.C., Atlanta and Boston.
Murray noted other inclusions such as banner ads, telecontext, videos, social media, strategic advertising partnership, and radio advertising for use by state beef councils, among other tactics.
See the full proposal at NCBA Promotion Request and NCBA Promotion Implementation.
NAMA Proposes Safety Research, Veal Promotion
Posted by Diane – September 16th, 2014
The beef industry must continue research in the areas of beef safety to remain viable long-term. So said Michelle Rossman of the North American Meat Association (NAMA) in presenting a research proposal to the Beef Promotion Operating Committee for checkoff funding in fiscal 2015.
The Authorization Request that Rossman presented to the committee focuses on fundamental beef-safety research and outreach initiatives designed to enhance beef-processing systems and ensure safe and wholesome beef producers for consumers worldwide. The plan will address immediate safety threats, including Salmonella and Shiga toxigenic Escherichia Coli, as well as emerging threats.
NAMA's proposal includes completion of two research projects, launch of a beefsafetyresource.com website; creation of two new resources to post online and introduce during two key industry food-safety meetings to catalyze use by food-safety educators and influencers; and dissemination and sharing of research results and safety information during three food-safety-focused events reaching more than 500 researchers and industry representatives.
See the NAMA proposal and Post-Harvest Research.
In addition to the research proposal, Rossman presented NAMA's proposal for checkoff funding of veal-promotion programs aimed at targeting the millennial demographic in addressing veal value, taste, image, nutrition and convenience, while enhancing industry transparency and consumer trust. The proposal aims to build on the successes of FY14 promotions, while emphasizing digital communications, promotion and education with restaurant and foodservice operators and millennial consumers.
The full NAMA promotion program is available at Veal Promotion.
NCBA Presents Beef Research Proposals
Posted by Diane – September 16th, 2014
Following USMEF's presentation of foreign-marketing proposals to the Beef Promotion Operating Committee (see below), representatives of the National Cattlemen's Beef Association presented beef-research proposals for checkoff funding in fiscal 2015, which begins Oct. 1, 2014.
Dr. Mandy Carr (pictured) kicked off the research presentations from NCBA, followed by other members of the organization's research staff. NCBA proposals for the coming year include research in the following areas: pre-harvest beef safety and science-based outreach; nutrition research and scientific affairs; product research and technical services; beef innovation; culinary innovations; market intelligence; foundational demand tracking; millennial listening panel; and convenience, taste, value, nutrition and beef-image research.
Research is at the base of virtually all checkoff-funded programs, as it identifies where we are, what consumers want, and where we need to get to if we want to continue to maintain strong consumer preference for beef over other proteins. From farm to fork, including menu and recipe development, research helps keep the checkoff on the right track.
Read NCBA research proposals at Checkoff Research and Research Implementation.
USMEF Seeks Checkoff Funding for FY15
Posted by Diane – September 16th, 2014
Dramatic increases in exports of U.S. beef and opportunities for continued growth in international markets are at the core of a proposal from the U.S. Meat Export Federation (USMEF) to manage investment of checkoff funds from the Cattlemen's Beef Board budget for international marketing in fiscal 2015.
Speaking to the Operating Committee this morning, USMEF President and CEO Philip Seng highlighted record value from the total U.S. beef-animal price and continued increases in exports of U.S. beef. With work in about 100 countries, checkoff funding of international marketing of U.S. beef is truly making a difference, he said.
Included in the proposal are a combination of marketing, education and market-access activities in 13 countries and regions of the world, including: ASEAN, Caribbean; Central America; China/Hong Kong; Europe; Japan; Korea; Mexico; Middle East; Russia; South America; Taiwan; and other new-market research and development.
USMEF staff Greg Hanes (pictured) and Dan Halstrom presented the approach for marketing in these locations, including market-access efforts, growth of developed markets, such as Japan, South Korea and Mexico, as well as developing countries that hold future promise for U.S. beef.
See the full proposal at Foreign Marketing.
Operating Committee Meeting Kicks Off
Posted by Diane – September 16th, 2014
The Beef Promotion Operating Committee's two-day meeting to determine how to spend checkoff funds in the Cattlemen's Beef Board budget in the coming fiscal year now is underway.
With full attendance of the 20-member committee, representatives of eight potential contracting organizations will present proposals, or "Authorization Requests" (ARs) for funding in FY 2015, which begins Oct. 1, 2014.
The meeting started with some housekeeping items, followed by a progress report from CBB Member Ted Greidanus, chairman of the checkoff's Joint Evaluation Committee of evaluation efforts — including the recent Return on Investment study — and ratification by the Operating Committee of the Evaluation Committee's latest meeting minutes.
Stay tuned for reports from each contractor presentation as the morning moves along…
Operating Committee Reviews Proposals for FY15
Posted by Diane – September 3rd, 2014
Members of the Beef Promotion Operating Committee will meet in Denver Sept. 16-17 to review requests and proposals for checkoff funding in fiscal year 2015, which begins Oct. 1, 2014.
The Operating Committee comprises 10 members of the Cattlemen's Beef Board and 10 directors of the Federation of State Beef Councils and makes decisions about how dollars from the Cattlemen's Beef Board budget are invested. The committee reviews recommendations made by individual checkoff committees and subcommittees during their meetings at the recent Cattle Industry Summer Conference, and hears presentations of proposals from potential contracting organizations.
Included in the review this year are proposals from eight different industry organizations, including: the American Farm Bureau Foundation for Agriculture; American National CattleWomen; Cattlemen's Beef Board; Meat Import Council of America, National Cattlemen's Beef Association, National Livestock Producers Association; North American Meat Association; and the U.S. Meat Export Federation.
Meeting materials, including the meeting agenda and all proposals, or "Authorization Requests," for 2015 are available at September Operating Committee.
2014 Summer Conference a Huge Success
Posted by Diane – August 4th, 2014
The 2014 Cattle Industry Summer Conference wrapped up Saturday, Aug. 2, with checkoff leaders celebrating results of a Return on Investment study of checkoff programs and tremendous success with the checkoff's improved committee process.
The revised committee structure keeps efforts focused directly upon growing beef demand by meeting goals of the Beef Industry Long Range Plan. It assures that the committee efforts are run and accomplished directly by beef producers and importers who sit on the Cattlemen's Beef Board and the Federation of State Beef Councils. Staff liaisons to the committees now are limited strictly to providing process information so as not to suggest which programs they believe committees should favor or not.
In the hallways after checkoff committee meetings, you could hear comments like "Everyone felt like they had an opportunity to share their ideas" and "That was the best committee meeting I've ever been to" or "The new scoring process really lets every committee member have his or her say, and we really got a lot accomplished…." The discussions were right on target with the purpose of the committee restructure, so leadership was pleased, too.
Meanwhile, the Return on Investment (ROI) study results announced by Cornell University's Dr. Harry Kaiser on Thursday were uplifting, as they demonstrated that that every dollar invested into programs funded by the Cattlemen's Beef Board budget returns $11.20 to the industry. If you haven't had a chance to review this comprehensive research, be sure to check it out on www.MyBeefCheckoff.com. It's definitely worth your time!
Well, another summer conference wrapped up. This one is on the books. Check back for the Operating Committee actions on FY15 proposals for checkoff funding at its meeting in Denver Sept. 16-17. In the meantime, always remember that BEEF is definitely WHAT'S FOR DINNER!
Export Market Important to U.S. Producers
Posted by Melissa – July 31st, 2014
The checkoff's Global Growth Committee helps develop strategies and recommendations for checkoff funding of programs aimed at educating consumers and promoting U.S. beef in the global marketplace.
About 96 percent of the global population lives outside the U.S., so U.S. beef exports are critical to the long-term sustainability of the American beef industry. The U.S. Meat Export Federation (USMEF) is the sole beef organization that has implemented foreign-marketing programs for the checkoff to date, and the only one proposing programs for fiscal 2015.
Under review by the Global Growth committee today and tomorrow is a proposal that addresses targeted market access and marketing of U.S. beef in the following countries or regions: ASEAN; Caribbean; Central America/Dominican Republic; China/Hong Kong; Europe; Japan; Korea; Mexico; the Middle East; Russia/Greater Russian Region; South America; and Taiwan.
Listen to the introduction from USMEF President and CEO Philip Seng, at BEEF EXPORTS.
See the complete USMEF proposal at GLOBAL GROWTH.
Domestic Consumer Preference Committee
Posted by Diane – July 31st, 2014
The checkoff's Domestic Consumer Preference Committee helps develop and recommend beef checkoff programs in the domestic market that are aligned with the consumer beef demand drivers of convenience, safety, value, nutrition and health, and taste. The goal of the committee is to help increase consumer demand for beef by addressing these specific consumer demands through its associated subcommittees.
In its meeting today, this committee is reviewing a total of 10 proposals for checkoff funding from potential contractors, including the American Farm Bureau Foundation for Agriculture; American National CattleWomen; Meat Import Council of America; National Cattlemen's Beef Association; National Livestock Producers Association; and the North American Meat Association.
Learn more about this committee and its subcommittees, and view the proposals it is reviewing today at DOMESTIC CONSUMER PREFERENCE.
Safeguarding the Beef Industry's Image
Posted by Diane – July 31st, 2014
The Beef's Image Committee develops strategies for beef checkoff-funded programs to strengthen the image of beef and the beef industry. Its goal is aligned to the Beef Industry Long Range Plan strategy to increase consumers' preference for beef by strengthening the image of the beef industry and telling the true story of how beef is raised, from pasture to plate.
In Denver for the 2014 Cattle Industry Summer Conference today, this committee is reviewing a total of 10 proposals from beef organizations seeking funding in fiscal 2015 toward this committee's goal. Contractors presenting to this committee today include: American National CattleWomen; Meat Import Council of America; National Cattlemen's Beef Association; National Livestock Producers Association; and the North American Meat Association.
Learn more about this committee and review proposals that it is considering today at BEEF'S IMAGE.
Freedom to Operate Committee
Posted by Diane – July 31st, 2014
Checkoff program committees are in session this afternoon at the 2014 Cattle Industry Summer Conference. The committees, made up entirely of beef producers and importers who pay the checkoff, are hearing presentations from contractors proposing to manage national checkoff programs in fiscal 2015, which begins Oct. 1, 2014.
The Freedom to Operate Committee, pictured here, is chaired by CBB Member Kent Pruismann of Iowa, with Federation of State Beef Councils Director Steve Hanson of Nebraska serving as vice chair. This committee is charged with developing strategies for beef checkoff programs that protect and enhance beef producers' freedom to operate and align with the strategies of the Beef Industry Long Range Plan.
On this committee's agenda today is review of four program proposals, including three from the National Cattlemen's Beef Association and one from the North American Meat Association. See the proposals and more about this committee at Freedom to Operate.

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Chevrolet unveils 2011 Camaro Convertible Indy pace car at Barrett-Jackson
by Drew Phillips (RSS feed) on Jan 21st, 2011 at 9:29AM
2011 Chevrolet Camaro SS Convertible Indianapolis 500 Pace Car - Click above for high-res image gallery If you were watching the Barrett-Jackson auction last night you might have caught the unveiling of the this year's Indianapolis 500 pace car, a 2011 Chevrolet Camaro SS Convertible. Styled after the iconic Camaro pace car in 1969, the modern version features Summit White paint with orange stripes and an orange leather interior. This will be the seventh time a Camaro has paced the legendary race, which is celebrating its 100th anniversary. So why unveil the car at Barrett-Jackson? You... Read More


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Wednesday at the Hallmark Inn was marked by residents packing up belongings and trying to make arrangements to stay somewhere else, high emotions, tears, and police cars when one woman began screaming uncontrollably. Then came relief.
Residents at the motel, 3730 E. Washington Blvd., began the day by preparing to move out in a hurry: Fort Wayne Neighborhood Code Enforcement had condemned the building Tuesday and expected to shut it down at 3 p.m. Wednesday.
Officials said the hotel was unsafe for habitation, with stairwells, balconies, and parts of the foundation in a significantly deteriorated state.
"The repairs they have made have been substandard," said Cindy Joyner, deputy director of Neighborhood Code. "At this point, we feel like we don't have any other recourse than to move through the condemnation process for the health and safety of the people there."
All that changed at 1:30 p.m., when Allen Circuit Court Judge Thomas Felts signed an order enjoining the department from enforcing the order and granting a hearing on the matter, set for March 12. News reached the motel about a half-hour later.
Motel guests, most of whom live there, cheered the news that they could stay.
"I love this place," said Shane Martin, who has lived at the Hallmark with his wife Victoria and pit bull Sooki for about five months. "They've done nothing but help us when no one else would."
Manager Hira Sonani said 40 or 50 of the motel's 130 rooms are rentable, with the rest undergoing extensive remodeling. Sonani said that since purchasing the motel about a year ago, owner Raj Patel has invested more than $200,000 in renovating the old building.
"Whoever had it before us, they never spent a dime on this place," Sonani said. "So no matter how much you pour into it, it's not going to be new."
Sonani showed reporters renovated rooms, which feature new carpet, paint, furniture and fixtures. The ones that have not been renovated have signs that say "KEEP OUT: Uninhabitable," posted by the Allen County Building Department and signed Jan. 14.
Martin said management has done a great job with the renovations so far.
"Every time we bring something to their attention to be fixed, they're there within a half-hour to fix it," Martin said. "I love these people here."
Resident William Lee has also been at the Hallmark about five months.
"They're doing great improvements," Lee said. "It looks very nice and I am very pleased."
Sonani said it seems that Neighborhood Code's mission is to shut them down.
"They've tried every possible way to harass us," she said. "Every week at least, we see someone from Neighborhood Code here taking pictures. Everything you do is not enough for them."
Neighborhood Code's Joyner said that's a typical response.
"Property owners typically are not happy when we show up and say there's violations," Joyner said. "But if the violations were not there, we wouldn't be there."
Joyner said the department's case against the property goes back a year, and that there are a host of minor violations they haven't cited while they concentrated on the major ones involving the structure.
As to the court order, Joyner said it only grants a hearing on the condemnation rather than allowing it to proceed administratively.
"If I were an owner, I'd probably do the same thing to try to stay (the order)," she said. "We'll provide our evidence and I'm sure the owner will provide their evidence, and the court will make a decision."
Officials were at the motel in January when Marian R. Clark, 41, and Robert Boyko, 42, both of Monroeville, called the health department to complain about a lack of heat in their room. The health department called Neighborhood Code, which called police when officials found Clark and Boyko's seven children in "deplorable" and "putrid" conditions in a urine-soaked room and sharing food with animals on the floor.
Sonani said the motel provides a clean, safe room, but management has no control over how people live within that space. Clark and Boyko were arrested on neglect charges.
Sonani said that while it's true many of the residents have criminal histories that prevent them from renting elsewhere, those people need a place to live, too.
"They need a place to stay," she said. "They've got to go somewhere. We try to keep a cheap rent because people can afford it."


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Local Royals enthusiast not surprised by Duchess' pregnancy
Updated On: Dec 04 2012 07:02:29 AM CST
A Royal baby is on the way. Monday the Queen announced her grandson Prince William and Kate Middleton are expecting their first child. And like so many royal-watchers, an Amity Township woman said she is looking forward to the next heir to the throne.
Amy Levengood isn't British. She lives in Amity Township. But she has been following the Royals and specifically Queen Elizabeth since she was a kid.
"That started off my collection," Levengood said pointing to a book.
Her collection goes beyond her Royal library. She has commemorative tins, China and even a photo with the Queen from 2010.
"I was looking right into her eyes. We were about this far from each other," said Levengood, "It was like a dream come true."
And when something happens with the British monarchy she celebrates.
"For the wedding I got up in the morning and had my little scones and tea," said Levengood, "I like to focus on it. It's a little obsessive."
And now an announcement from Buckingham Palace said Kate Middleton is pregnant. Which Amy said is anti-climactic.
"Every other week or so there's something on the computer or in the tabloids," said Levengood.
But she said she will celebrate.
"When William and Kate got married. They changed the rules about succession," said Levengood.
Amy said it's an important moment for all women. Under proposed rule changes that are expected to pass, Prince William's child can ascend to the throne whether it's a boy OR a girl.
"In the past if it had been a daughter, if she had been the first born,she would have been passed over if they had a son," said Levengood.
Last Christmas Amy sent the Queen a Christmas card and she received a thank you note in return. She said when the baby is born, she plans on sending another note and has to make plans for May.
"I might have to go back to England," said Levengood.
Maybe she can see the Queen and suggest the name Princess Amy.
Copyright 2012 WFMZ. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
Survivor of deadly crash: 'It happened in the blink of an eye'
Family, friends remember victims of deadly crash on 222
Trucker jailed in 'horrific' crash that killed 2 on Route 222
Trucker charged in crash that killed 2, injured 9 on Route 222
PPL truck ends up in sinkhole after water main break
State police search for pair in escape from corrections center
10 die in storm; Bills won't play at home
Cher cancels December 2nd date at PPL Center
More information made public in Eric Frein investigation
Effort underway to replace Reading's 'ugly' Christmas tree


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November 23, 2014
Stay up-to-date with KAKE News:
Before Perry Ellis and the current day Wichita Heights basketball team that's dominated high school hoops in Kansas there was one squad that changed the way the game was played in the state.
Mark Nale was apart of the '77 Falcons team that was dubbed the "Greatest basketball team in Kansas high school history".
His book "Acrophobia 1977" tells that story in detail.
On that team were some of the greats in City League history. Antoine Carr, Darnell Valentine and Olian Alexander, all led by head coach Lafayette Norwood.
Nale's story tells about the team's success on the court, and how they spent time off the court, going to church, meals at the coach's house--all as a team.
The book will be available online this weekend at Acrophobia1977.com.
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Take 25% Off Select Items, as marked. Discount on Lowest Marked Price items is valid 11/26/14 - 11/30/14 Only. Discount is taken in cart. No coupon code needed. Offer is valid on select items, as marked. This offer excludes ABUS, Avid, Castelli, Cateye, Dahon, Dakine, DZR, Eastern Bikes, Fox brand, Fox Racing brand, Garmin brand, Go Pro brand, Hammer Nutrition brand, Kinetic brand, Kreitler brand, select Kryptonite locks, Kuat, Mavic Inc., Park Tool, Pearl Izumi, Rock Shox, Shimano Components, Sidi brand, Speedplay brand, SRAM brand, Stans, Twin Six brand, Wahoo Fitness, Wipperman brand, Zipp Speed Weaponry brand, and SELECT Bell, Blackburn, Giro, Easton, Louis Garneau Course, PowerTap items, and e-Gift Cards, Gift Cards, Team Memberships and Team Membership Renewals, sales tax and spin doctor service plans. Offer cannot be combined with any other offers. Not valid on previous purchases. Photographic and typographic errors are subject to change.
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Shimano XTR RD-M981 Mountain Bike Rear DerailleurThe Shimano XTR RD-M981 Shadow Rear Derailleur features a reengineered architecture that provides a smooth, linear feel at the shifter and is remarkably stable despite suspension movement, trail chatter or inevitable cable contamination. Ultra-low-profile Shadow Road design is less susceptible to damage when you're aggressively negotiating narrow passages and rocky sections on technical trails. Shortened cage increases ground clearance and minimizes chain bounce. Shifting is ultra-smooth, remarkably silent and extremely precise throughout the gear range. Designed for RapidFire and compatible shifters, the Shimano XTR RD-M981 Shadow is compatible only with Shimano 10-speed Dyna-Sys shifting components.
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Our Family
Meet the Kingston Estate Wines family - the owners and the extended family of staff.
Our Wines
Learn about our Kingston Estate and Kingston Echelon wine ranges
SA Regional Awards
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We are winemakers and vignerons dedicated to creating consistently superb varietal wines and offering them to wine lovers around the world.
Bill Moularadellis founded the winery in 1985 on the site of his father's small winery and while we've grown from these humble beginnings, we are fiercely proud of being family owned and operated. Bill continues to manage the winery and vineyards, his wife Ivanka leads the sales team and Bill's parents, Nina and Steve, on whose land the winery was built, continue to work in the winery garden and office.
Our winery is located in the township of Kingston-On-Murray, near the banks of the picturesque River Murray, around 220kms from Adelaide in the state of South Australia.
We source our grapes from nearly all South Australian wine regions including the Clare Valley, Coonawarra, Adelaide Hills, Padthaway and of course from our home, the Riverland. This broad reach gives us enormous flexibility to create vibrant wines that display distinct varietal characteristics.


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OTC Derivatives Regulation
|Regulation Topics
|Proposal Date
|EC Approval
|Effective Date
|September 15, 2010
|December 19, 2012
|March 15, 2013
OTC derivatives are instruments traded in venues other than on organized exchanges, or designated contract markets. Subsequent to financial crises, which many say were exacerbated by the "opacity" of the unregulated OTC markets, regulators in the United States and abroad have begun enacting and implementing rules concerning OTC derivatives. Most notably, these regulations include the Dodd-Frank Act in the U.S., Markets in Financial Instruments Directive (MiFID) and EMIR in Europe, and international efforts such as Basel III. [1] [2]
- 1 OTC Derivatives and the Dodd-Frank Act
- 2 OTC Derivatives Regulation in Europe
- 3 International Efforts
- 4 Video - OTC Derivatives Issues
- 5 Robert Pickel of ISDA Discusses Dodd-Frank & the Global Picture for OTC Derivatives
- 6 Larry Tabb - TABB Group [INTERVIEW]
- 7 Larry Tabb - TABB Group (Part 2) [INTERVIEW]
- 8 References
OTC Derivatives and the Dodd-Frank Act
Among the provisions of the Dodd-Frank Wall Street Reform and Consumer Protection Act of 2010 are mandates to create a framework for regulatory oversight of swaps and OTC derivatives. The SEC is to have jurisdiction over "security-based swaps;" the CFTC will regulate all other swaps. For more information on definitions of swap-related terms, see the MarketsReformWiki page on Swaps Definitions Regulation. Among the mandates:
- Any swap transaction "made available for trading" must trade on either a designated contract market or a swap execution facility, a new type of entity created by Dodd-Frank.
- When possible, swaps should be cleared by a central counterparty. Rules regarding derivatives clearing organizations were finalized at the CFTC Open Meeting, October 18, 2011.
- All relevant swap data shall be submitted and stored at a swap data repository.
Other OTC derivatives issues addressed separately by the CFTC include agricultural swaps and foreign exchange (FX) swaps.
OTC Derivatives Regulation in Europe
OTC derivatives reform in Europe is being conducted by the European Securities and Markets Authority (ESMA) under the name European Market Infrastructure Regulation, or "EMIR." On June 25, 2012, The issued its Draft Technical Standards for the Regulation on OTC Derivatives, CCPs and Trade Repositories. ESMA Published its final report on draft technical standards on September 27, 2012. The final report has been sent to the European Commission, who will decide to amend or adopt the standards. To view a summary of the final report, click the link below.
International Efforts
In July 2012, the Basel Committee on Banking Supervision and the International Organization of Securities Commissions (IOSCO) published a consultative paper on margin requirements for non-centrally-cleared derivatives. The July document laid out the framework for margin and capital requirements for swaps and other derivatives that exist outside a centrally-cleared environment. The paper included a list of key principles under which the framework would be developed, and also included a list of questions on which market participants were asked to comment.
In February 2013, BIS and IOSCO issued the second consultation on the margin issue for non-cleared derivatives, which looks at liquidity and the impact of margin requirements on financial market participants. In September 2013 the final document was issued.
Though the cross-border rulemaking process has been at times contentious - between regulators and market participants, as well as between jurisdictions - global progress has been made. On July 11, 2013, the CFTC and the European Union, led by Michel Barnier, the commissioner tasked with overseeing the developing the rules in Europe, announced the "Path Forward" toward synchronized regulation of the OTC derivatives market.
To view the "Path Forward" click HERE.
On July 12, 2013, the CFTC approved final interpretive guidance and a policy statement regarding cross-border activities related to the Dodd-Frank Act. The commission also approved an exemptive order that will phase-in compliance with cross-border activities.
Video - OTC Derivatives Issues
Robert Pickel of ISDA Discusses Dodd-Frank & the Global Picture for OTC Derivatives
Robert Pickel, CEO of the International Swaps and Derivatives Association (ISDA), sat down with John Lothian News Editor-in-Chief Jim Kharouf to talk about regulatory reforms, swap rules recently passed by the CFTC, the cost of regulation and the global picture for OTC derivatives. Published May 3, 2012.
Larry Tabb - TABB Group [INTERVIEW]
Larry Tabb is the founder and CEO of TABB Group, an advisory and research firm focusing on issues surrounding financial markets. His research and publication topics include trading and trade processing systems, market structure, regulatory issues, and technology trends. He is a contributing editor for Wall Street & Technology and Advanced Trading magazines, and is a frequent speaker at major business and industry conferences. John Lothian News editor-at-large Doug Ashburn spoke with Tabb about the future of OTC derivatives, capital and margin requirements. Published November 9, 2011. For more video, visit MarketsWiki.tv.
Larry Tabb - TABB Group (Part 2) [INTERVIEW]
Watch part 1 here. Larry Tabb is the founder and CEO of TABB Group, an advisory and research firm focusing on issues surrounding financial markets. His research and publication topics include trading and trade processing systems, market structure, regulatory issues, and technology trends. He is a contributing editor for Wall Street & Technology and Advanced Trading magazines, and is a frequent speaker at major business and industry conferences. John Lothian News editor-at-large Doug Ashburn spoke with Tabb about the infrastructure spending in OTC derivatives, data storage and transmission, and the state of the regulatory process in the U.S. and abroad. Published December 23, 2011. For more video, visit MarketsWiki.tv.
- ↑ Dodd-Frank Act: Regulation of Over-the-Counter Derivatives (Title VII). KPMG. Retrieved on November 10, 2011.
- ↑ Investment Services Directive – Markets in Financial Instruments Directive. European Commission. Retrieved on November 10, 2011.
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"...professional cleaning every six months with a flouride treatment follow up."
Are you suggesting the patient "clean" his or her teeth with a sterilising solution known to induce cell death followed by a "treatment" known to cause cancer, osteoporosis and mental retardation?
I cleansed my colon
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What goes on the body goes in the body; hence, I steer well clear of bleaching treatments. I had to remove the smile from my face (for it is no laughing matter) after reading your answer within a question:
"i dont even know why they put it in the tap water. there are tons of links to bone cancer from ingesting it."
Indeed, many forms of cancer (or what they label as cancer); osteoporosis and various other bone-rotting dis-eases; mental retardation, etc, etc.
Flouride induces cretinism, if I may simplify matters to such an extent.
Demoralizing? Well, perhaps... It is hard to remain "up-beat" when expressing concerns over the state of our modern world. Believe me, my sigh is as sorrow-filled as anyone's. If you meant that it appeared I was seeking to demoralize Life-n-Light, then this was certainly not the case. I was concerned for him/her since he/she may have believed fluoride to be of benefit.
"Atleast you came back with another name instead of using a number."
Now that is a bewildering statement if ever I have read one. Unfortunately I have received several such accusations before, all of which have been shown to be false and nonsensical by moderators. If you believe me (TCF) to be or have been someone else, please do let me know who you think I have been (or continue to be). You have my word that I will not unleash my wrath. (Whatever that means...)
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text:
We had a ploblem with this hotel, first, at the first night we were redirected (even if we booked) to pensao avis which was terrible. The second day, we put our luggages in a small room (smell humidity) to wait our room. Our room was ok. The toilet made a incredible noise. That was very basic. In the morning, we... More
Location: Portugal > Northern Portugal > Porto District > Porto
Price Range (Based on Average Rates): $
Hotel Class:2 star — Sao Gabriel 2*
Number of rooms: 28
- Reservation Options:
- TripAdvisor is proud to partner with Booking.com, Otel and Despegar.com so you can book your Sao Gabriel reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.
- Also Known As:
- Sao Gabriel Porto


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Department News - April 2009
Academic AffairsPresentations
Four faculty members spoke at the first HSC faculty development workshop, "Teaching and learning strategies for today's students," held Feb. 20-21 in College Station, Texas.
- Dr. Larry Bellinger was the general session speaker and presented "APT matters at the component and HSC levels."
- Dr. Charles W. Berry presented the workshop overview at the opening session.
- Dr. Bob Hutchins was a co-presenter of a breakout session titled "Use of technology and multimedia to enhance learning."
- Dr. Ann McCann gave two presentations. She was the lunchtime speaker and presented "Closing the loop on learning." She also was a co-presenter of a breakout session titled "Service learning: preceptors and portfolios."
Dental HygienePresentations
Lisa Mallonee was invited to present two continuing education courses Feb. 26-29 at the Chicago Dental Society Midwinter Meeting. The morning session was titled "Healthy mouth, healthy body, healthy practice!" The afternoon session was titled "Fattening of America - What does dentistry have to do with it?"
Kelly Muhney was an invited speaker for the dental hygiene section at the American Dental Education Association 2009 annual session March 15 in Phoenix. Her presentation, "Academic integrity," addressed the current academic culture and student peer behaviors and attitudes regarding academic dishonesty.
Oral SurgeryPresentations
Dr. Roger Alexander gave a presentation to the Oak Cliff Dental Study Club on March 12 in Dallas. His topic was "Staying calm in an increasingly crazy world: recognizing and controlling personal and professional stress."
Benham AW, Campbell PM, Buschang PH. Effectiveness of pit and fissure sealants in reducing white spot lesions during orthodontic treatment. Angle Orthod 79:337-344, 2009.
Briceno CE, Rossouw PE, Carrillo R, Spears R, Buschang PH. Healing of the roots and surrounding structures after intentional damage with miniscrew implants. Am J Orthod Dentofacial Orthop 135:292-301, 2009.
Hembree M, Buschang PH, Carrillo R, Spears R, Rossouw PE. Effects of intentional damage of the roots and surrounding structures with miniscrew implants. Am J Orthod Dentofacial Orthop 135:280.e1-280e9, 2009.
Martins RP, Buschang PH, Gandini LG. Group A T-loop for differential moment mechanics: an implant study. Am J Orthod Dentofacial Orthop 135:182-189, 2009.
Spencer CG, Campbell PM, Buschang PH, Cai J, Honeyman AL. Antimicrobial effects of zinc oxide in an orthodontic bonding agent. Angle Orthod 79:317-322, 2009.
Wang MK, Buschang PH, Behrents R. Mandibular rotation and remodeling changes during early childhood. Angle Orthod 79:271-275, 2009.
Dr. Jeffrey Rossman presented a live surgical demonstration at the Southwest Dental Conference as part of its Center for Knowledge on Jan. 23. The presentation was titled "Using platelet-rich plasma in periodontal therapy."


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Though I'd share this, as it is a common problem. It saved us 40GB space on the first run.
We took the decision to shrink and compress all jpegs over 14 months and >1MB old on our shared drives.
This is how we do it.
find ./ -type f -size +1M -mtime +426 -iname "*.jpg" -exec convert -resize 60X60% -quality 60 {} {} \;
for windows users just install Cygwin


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Are franchises spoiling gaming or helping it prosper?
The franchise is a staple of our gaming diet these days. A game is brought out, turns out to be wildly successful, gets rave reviews and everyone loves it. Fantastic. Then comes the notoriously tricky second album.
Sure, the mechanics might be different and there's probably been a revamp of the combat system, but there's still this nagging feeling in the back of your mind that you've already played this game before.
Of course Call of Duty stands out here as the biggest offender. Don't get me wrong, I like CoD – I am one of those countless drones who buy it every November – but like the majority, I buy it for the multiplayer because of this consistency. The campaign however should be an entirely different beast, but it too falls into this trap of familiarity. Any of this sound familiar?
You alternate between two or three main characters with each character's actions contributing to the overall story arc. The interlinking stories piece the plot together and it culminates in a massive 'shock' ending. Roll credits and insert cinematic to act as teaser for the next 'innovative' instalment. Naturally there's also the obligatory vehicle missions, a sniper mission or two for good measure and, of course, countless escapades during which you fight against ridiculous odds. Rinse and repeat.
CoD is not the only offender however, Gears of War and Assassin's Creed are two other franchises that immediately spring to mind. The latter was arguably the freshest and most innovative game to arise for a long time but then, sadly, it too became a victim of 'franchisification'. Some of them felt and played like they were released for the money rather than actually advancing the storyline. I won't even get started on their latest offering: 'Assassin's Creed: Curse of the Black Pearl'.
More to the point, it was Assassin's Creed that made me realise the fundamental problem; I was thinking to myself that perhaps I just wasn't a big fan of linear games anymore, yet Assassin's Creed is anything but linear.
Developers and publishers seem to find a formula that works well and then stick to it, rather than favouring trying something new. This is not a revolutionary observation, I accept.
Frankly, if developers and studios did stray from the beaten path they certainly wouldn't be looking at bank accounts stuffed with quite such vast sums of money – but they wouldn't exactly be hard up. I'm not expecting the entire industry to change, but it would be nice to maybe have more than a year between games to enable companies to step up and break the mould. Irrational Games did it with Bioshock: Infinite – and I know the amount of praise this game got was irritating, but frankly it was very much deserved.
Bioshock gives the illusion of being free roam, yet you are undeniably told where to go and what to do. But it was the storyline, the massive array of upgrades and weapons available, the endearing sidekick who was actually useful (possibly a first in gaming) and the way that you would not be able to tell that it was the third game in the series. It was pretty much the antithesis of the first two titles, most notably the setting; from underwater to a floating city in the sky. Give me this any day over yet another shoot-em-up where I am the world's only hope at stopping a madman from [insert relevant politically unstable country here].
Maybe I'm just too fussy, maybe I'm the only one who thinks that paying £40-£50 to play through a slightly modified version of something I have already played is a bit more than pointless.
But to be honest, I very much doubt I am.
Featured Image: PhilipRood.com via Flickr


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Great article but really not true; there are many players involved in the NPF that are not from the ...more
posted 08/26/14 at 1:28pm
on Softball Standouts Plourde and Prezioso Represent Atlantic 10, Exemplify Mid-Major Potential at Next Level
posted by Adventure Pam
Monday, May 18, 2009 at 8:28pm EDT
Champion of Chick Adventure - action and adventure sports for women
Support women's sports and SHARE this story with your friends!
"Either ride or die - that's why I put it down for the Westside." - Westside - TQ
Looking for a leisurely mountain bike path through a shady forest glen without breaking your neck on boulders, and huffing and puffing up steep inclines? Check out this Palisades trail on the West Side, and you too can experience the joy that is Sullivan Canyon.
The trail has a gentle slope up, and you don't have to get off and walk your bike every 10 minutes, or carry it over slippery rocks through a rushing river.
Despite the gradual incline up, the downhill is substantial enough for a thrilling ride back.
On the way down, I was hopping rocks and tree roots, and dodging low-lying branches, all successfully. I got cocky and misjudged a section of gravel and slipped. I left behind some skin from my left arm and leg as I skid across the ground. Two guys stopped to ask if I was OK, and as I emptied my Nalgene on my wounds, I said shakily, "Oh I'm fine. It's all part of the game." Don't know what game I was playing exactly. Perhaps the one where I think I'm impervious to danger.
The challenge about the outdoors is that sometimes you're in an area where there's no running water, and that can make it harder to irrigate a wound. I am so glad I had with me a product called InstaCloth. It's a tiny, ultralight, tablet that becomes a cloth with a splash of water. Not only is it handy because of its lightweight properties, but it's also desirable in certain circumstances because there aren't any weird additives on it. Sometimes you just want a plain cloth to wipe away the dirt and pebbles embedded in your skin, and I'm grateful that I happened to have it with me when I took a spill.
Before you ride:The importance of getting a bike tune-upJust like a car, your bike needs to be road-worthy for safety. Your cables have to be well-lubricated, your tires properly inflated, and your brakes have to function properly. My buddies at Helen's Cycles Santa Monica will give you a proper tune-up with a 15% discount if you ask for the manager Tony, and tell them that Adventure Pam sent you.
Mountain Biking EtiquetteBikers share the trails with hikers, families, dogs and horses. There are a few rules bikers should follow to avoid injury, and to exercise common courtesy. A hiker's or equestrian's angry letter can cause us to lose access to trails if we don't follow these simple rules:
How to get there(Lat: 34.07368 Lon: 118.50688)From Sunset Blvd., turn onto Mandeville Canyon Road. Turn left on Westridge, left on Bayliss, then left on Queensferry Road. Parking is limited in this upscale residential neighborhood; watch the signs. Enter trail by a big green gate next to the estate with animal statues.
Check out my Sparkpeople Fitness Map of the route, and have fun!-------------------------------------------------------------------------------------------The same company that sells CommuteMate Instacloth offers a 15% discount on all non-sale items with the coupon code "PAM". Click here to visit the site.
Tony at Helen's Cycles is offering a special discount to my readers of 15% off all purchases, including bike tune-ups, at the Santa Monica location. Ask for the manager Tony, and tell him that Adventure Pam sent you to get a discount: Helen's Cycles Santa Monica, 2501 Broadway Ave., Santa Monica, CA 90404 - (310)829-1836
Support women's sports and SHARE this story with your friends!
View Original Post at adventurepam.blogspot.com
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Ashton Classic Corona 5.5x44
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Type: Cigars
Country: Dominican Republic
Wrapper: US Connecticut Shade
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(based on 28 reviews)
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(2 of 2 customers found this review helpful)
HF hits the mark on quality and design.
By John-Boy
from Charleston, WV
About Me Professional
Comments about Chicago Electric Welding Welding Cabinet:
When you pick up the box, you know something is different about this product. I was amazed by the heavy duty construction and design. I have not seen a better thought out product, even by the top US companies. Even the handle feels good in your hand! I've been welding for 16yrs. and this is the BEST cart I have seen. Great job HF! I'm going to buy another one.
Bottom Line Yes, I would recommend this to a friend
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Comment on this review
Must have been designed by a welder.
By Steve
from Coalfield Tn
Higher quality than expected, very well constructed and very easy to assemble. Ample storage for all my MIG stuff. Works very well with my 160 tank and MIG welder. Best welding cabinet I have found.
(1 of 1 customers found this review helpful)
Great Welding Cabinet
By Rick
from Watertown, NY
Great cart with draw and cabinet storage to keep most of your welding tools/ accessories handy. Couldn't ask for a better style welding cart. Note that % off coupons are not valid on this item but even at listed price its a great deal. Going to get another for my plasma cutter.
great cabinet
By gearhead
from aberdeen ms
if this cabinet had not came from harbor freight,i would swear it was made in the usa!!!!!!!
great kart
By tr3a/tr4
from la, ca
when together fast and easy. So much better than one I paid about 3 times more. Drawers slid in and out easy. Has hooks on the side for all the cables. Just a great box for a great price. Enjoy.
you can't beat this
By metal Dr
from Clovis CA
This is a great cart. I have a 150# TIGMATE on it and there are no problems. Rock solid stability. The platform is 20x14. only thing that is at all light weight are the front casters.
(1 of 2 customers found this review helpful)
Excellent product!
By Doc
from Arkansas
Sturdy welding cabinet. Good drawer slides. Easy assembly. Highly recommend!
Well worth the money
By Bender Dave
from Maine
I own and run a busy sculptural blacksmith shop and now have 3 of these carts. I have my MIG, Tig and Plasma cutter on each cart and I use them every day. I love the working height of these carts and that they have well built heavy drawers for storing tools and consumables. I purchased mine on sale for $129.99 each, a deal that couldn't be beat. I am very hard on my equipment and tend to over load my carts with no problems. My work are is now cleaner and more organized.This cart is mostly assembled.You have to screw on wheels,casters, handle, tanks brackets and hose hooks. This took me about 15 minutes on the first cart and maybe 10 minutes on the other two.
Excellent Welding Cabinet
By Darryl
from Sacramento, CA
This cabinet is such an upgrade from the standard flimsy welding carts. I upgraded from my old HF cart to this and it is a delight. Easy to put together, everything fit perfectly, and it has lots of storage space. It rolls around easily and has a space for the gas bottle. It also has 4 convenient side hangers. This is a great cart - there is absolutely nothing wrong with this cart. If I needed a second one, I would purchase this one.
Great Cabinet
By Jmartz
from Avondale, AZ
I just assembled the cabinet a couple days ago and I am very happy with it. It feels very solid and well built. The drawers slide in and out very smooth. The casters feel and roll good also. I dont really plan on moving it around too much because I do all of my work in my car garage so the casters will be good enough for being stationary most of the time. I have my Lincoln Mig 180 and a 250cf bottle sitting on it right now. Also a bunch of grinding cutting discs, welding wire and rods, couple hand tools, welding gloves, 3 angle grinder and my electric cut off tool. This cabinet could easily hold all that stuff and still move around smoothly. I used a kupon and got it for a great price. I cant rate on durability yet but this thing looks like it will hold for years and years.
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COLUMBIA - Friends of Columbia State Historic Park are once again hosting the Stories in Stone Cemetery Tour at the historic Columbia Cemetery.
COLUMBIA - The Columbia Chamber of Commerce will hold the 31st Annual Fiddle and "Bango" Contest on Saturday, Oct. 5, at the Gazebo in downtown Columbia.
Cher among 'The Voice' advisers
MODESTO – The Modesto Junior College Visual Arts Club presents Faculty Reunited! Art Exhibition through Sept. 26 in the MJC Art Gallery on East Campus, 435 College Avenue.
PLEASANTON - The Alameda County Fairgrounds is hosting host the popular Quilt, Craft & Sewing Festival Thursday, Friday and Saturday, Sept. 26-28.
MODESTO – Modesto Junior College Veterans Services and MJC Health Services will present speaker Jeremiah Pauley, a participant in the Wounded Warrior Project's "Warrior Speaks" program on Thursday, Sept. 12, at 6 p.m. on the East Campus Quad, 435 College Avenue.
*WHAT: Ripon Arts league concert series
STOCKTON - The Stockton Symphony opens its 2013-14 season on Sept. 21 with its Autumn Pops, featuring a breathless virtuoso fiddle performance by an original star of Riverdance, Eileen Ivers. Known for her electrifying concerts that bring audiences to their feet, Ivers is joined by her ensemble, Immigrant Soul, local Irish dancers, and the Stockton Symphony.
*WHAT: "Don't Dress for Dinner"
*WHAT: "Fiddler on the Roof"
Ramos Brothers Circus starts an 11-day run Thursday in Manteca.
LOS ANGELES (AP) - When "Beloved" starring Oprah Winfrey fell flat at the box office in 1998, Winfrey drowned her sorrows in macaroni and cheese.
LOS ANGELES (AP) - It's clear from Ashton Kutcher's tone - even though he's sitting 2,500 miles away in New York - that the 35-year-old actor and technology enthusiast holds an unflinching reverence for Steve Jobs, the Apple co-founder he portrays in the film "Jobs," opening Friday.
LOS ANGELES (AP) - Ben Affleck will don Batman's cape and cowl.
STOCKTON - San Joaquin County Parks and Recreation and the Delta Fly Fishers will welcome anglers to Oak Grove Regional Park for the 30th Annual Trout Bout on Saturday, Nov. 15.
STOCKTON - It is a red-letter day for the Stockton Symphony on Saturday, Nov. 15.
MODESTO – The Modesto Junior College Foundation and Agriculture & Environmental Science Division invite the community to a Harvest Party at the Pavilion on Saturday, Nov. 15 ,at the Agriculture Center for Education Pavilion on the MJC West Campus.
HALF MOON BAY–– Autumn is a spectacularly special season on the fertile, scenic coast around Half Moon Bay on the picturesque San Mateo coast just south of San Francisco.
ANGELS CAMP - The third annual Gold Rush Day in historic downtown Angels Camp will celebrate the region's rich heritage from 10 a.m. to 5 p.m. Saturday, Oct. 18.
STOCKTON - The Haggin Museum's 26th annual wine, beer and food tasting fundraiser – Haggin à la Carte – will serve as the opening reception for the special exhibition "Heroes & Villains: The Comic Book Art of Alex Ross" on Saturday, Oct. 18, from 6 to 9p.m.
MODESTO - The Modesto Junior College Theatre Department presents an original adaptation of Robert Louis Stevenson's The Strange Case of Dr. Jekyll and Mr. Hyde, written and directed by MJC Theatre Professor Michael Lynch.
An all-new season of fine music brought to the community by the Manteca Kindred Arts Association starts on Sunday, Oct 26.
Four concerts of the 2014-15 Ripon Arts League season are coming up.
MODESTO –The Modesto Junior College presents {Furl} – an exhibition of photography by Brad Craw and sculpture by David Hewitt – open now through October 23 in the MJC Art Gallery on East Campus, 435 College Avenue. The show is free and the Gallery is open Monday through Wednesday, 10 a.m. to 5 p.m. and Thursday from 10 a.m. to 7 p.m.
MODESTO - Great Valley Museum and the Modesto Junior College Science, Math and Engineering Division are hosting a family oriented science festival at the new Science Community Center on West Campus. The event, "Wild Planet Day" will take place on Saturday, Oct.,r 11 from 10 a.m. to 3 p.m.


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Opening of the new school extension at Scoil Mhuire Gan Smal
Published 27/03/2012 | 09:09
There were great celebrations in Scoil Mhuire gan Smal recently during an official opening of the school.
Published 27/03/2012 | 09:09
There were great celebrations in Scoil Mhuire gan Smal recently during an official opening of the school.
Carlow Historical & Archaeological Society will host the next in their series of winter talks tomorrow (Wednesday) night. The lecture, entitled 'Ordnance Survey in Ireland - The Early Years' will take place in The Talbot Hotel from 8 p.m.
Funding has been made available by Carlow County Council to install twelve new street lights outside the Woodglade housing estate in Fenagh. Cllr Tommy Kinsella made the announcement after a recent meeting of the Muinebheag Municipal District.
Padraig Byrne It was a double celebration this week for Carlow College as yet another batch of students graduated and they officially opened a brand new, state of the art Training Centre.
There were massive celebrations for the Dinn...News
One of legendary Bagenalstown-based racehorse trainer Willie Mullins' finest horses has been...News
Carlow Ógra Fianna Fáil received a major endorsement recently as they scooped the prestigious Best delegation Award at the...News
Carlow was recognised as a centre of engineering...News
Relations between IT Carlow and Waterford Institute of Technology took a turn for the worst this week as the Carlow Institute hit...News
A total of 70 construction jobs are to be created in the...News
A table quiz for St Joseph's NS and Early Intervention ASD unit will be held on Thursday night at Carpenter's Bar on Barrack Street.News
The community of...News
A total of over €600,000 was awarded to eleven Carlow claimants last year according to new figures released this week.News
A Carlow woman whose family were fundraising in order...News